First thing that attracts you to any dish is its appearance. Next comes the aroma and then the taste. One crowd puller quality of the Indian cuisine is its colourful look. It is the use of different spices in correct proportions that is behind the tempting look of the dish.
Though various different spices are used in different dishes, there are some spices which are the very base of Indian cooking. These are turmeric powder, chilli powder and cumin coriander powder.
Even though cumin seeds and coriander seeds are two different spices they are used together as cumin coriander powder since the aroma and flavour of the two compliment each other splendidly. Cumin adds a richness and depth to just about any dish and coriander gives cool lemony flavour. Both these seeds are ground together to get homogeneous powder that can hardly be omitted from any Indian dish.
A good amount of coriander cumin powder is added in curries to provide a crunchy texture to them. It blends well with stews, soups, smoked meats and gives them an extraordinary taste.
Coriander powder prevents non vegetarian dishes from early spoilage as it contains substances that kill meat-spoiling bacteria and fungi. As it sooths the stomach for both adults and colicky babies when it is added to the food it helps to increase digestion and solves the appetite problems.
Cumin powder is well known for its diuretic, carminative, stimulant, astringent, and antispasmodic properties and so it provides invaluable health benefits. It is very effective in treating dyspepsia, diarrhoea and hoarseness and it also provides relief from flatulence and colic problems. Its use improves digestion and stimulates the appetite.
Turmeric is greatly used in Indian cooking to give the Indian curry special flavour and its famous yellow colour. In fact an Indian dish without turmeric tends to look very insipid. Turmeric has antioxidant properties. It has natural antiseptic and anti bacterial qualities.
Turmeric was also used nearly 3000 years ago in the ancient Vedic culture of India. Today it is being used as an important spice, beauty product and in spiritual ceremonies. Turmeric adds zest to any dish and combined with other spices it adds a wonderful curry flavour.
When used in food it provides a lot of health benefits and healing properties. It acts as a tonic, blood purifier and an antiseptic.
The red chilli powder, produced by grinding dried chillies, is another important ingredient of Indian cuisine. It adds colour, spiciness and flavour to the dishes. Its odour is aromatically strong and the taste is distinctive, strong and spicy.
It is widely used as a stabilizer in curries and other dishes. It contains anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It is also known to reduce LDL cholesterol levels in obese individuals. Good amount of minerals like potassium, manganese, iron, and magnesium and Vitamin, A, B, C and E are found in chillies.
Thus, to conclude Indian cooking is just incomplete without cumin, coriander, turmeric and chilli powder. Just use quality Indian spices to make your Indian food preparation extraordinarily tasty.