The Spices You Buy May be Adulterated

Turmeric (Haldi) is one of the most basic ingredient that is used in every Indian household. Not just in our dishes but for its medicinal properties as well. No Indian dish is complete without it. But before you step out to buy your next ration of this spice, be careful of what you are about to buy. What you are about to buy might be adulterated with lead chromate (Lead chromate adds color as well as weight to the turmeric powder.), starch based things like rice powder or flour, industrial starch and metanil yellow dye.

Adulterants used in Food items

Rice powder and flour might not pose a health hazard but all the other adulterants do. These adulterants cause serious and irreparable damage to our system when consumed at regular intervals for a long period of time.

  • Lead chromate, for instance is one of the most toxic salts of lead, which can cause mental retardation, anemia, brain damage in children, abortion in pregnant women and paralyses.
  • Another non-permissible toxic colorant is metanil yellow dye. Metanil yellow dye is used mostly to color gram flour (besan), pulses, miscellaneous cooked foods, namely sweetmeats like jelabi, ladoos, dalmoth, burfi, papad, etc to get an attractive deep yellow color.

Food grade colors are available in the market, but are a lot more expensive. Traders take advantage of the apathetic approach of the law enforcing authorities and substitute these food grade colors with cheap and non-permissible colors and dyes which cause damage to our health and systems.

  • Coriander powder and chili powder are adulterated with rice bran, sand and sawdust. But this is not the end if it. Some of the adulterants that are used by these traders are unfathomable.
  • Traders are known to adulterate spices food with horse dung and cow dung. Using horse dung and cow dung is not only unethical, from the business point of view, but a crime committed against the society at large.
  • Dried seeds of volatile oils are added to spices like cloves, while mineral acids are added to vinegar and papaya seeds are added to black pepper.
  • Sauf or aniseed that is usually used as a mouth freshener is dyed with malachite green dye for the bright green color. Extraneous matter like foreign seeds stems and stalks are added to food grains and whole spices.
Ramdev Masala

Any trader that is caught resorting to such means of adulteration should be dealt with very strongly. We all should try as far as possible to buy spices as whole and grind them ourselves at home or buy properly packed and sealed packets of spices food with proper information labels and with certificates from standard companies like AGMARK, ISI and FPO. One such company is Ramdev Masala.

The government or the concerned authorities cannot completely solve the problem of food adulteration and contamination unless we the consumers ourselves become conscious of the health hazards of such contaminations. We also need to be aware of the law which is protecting us under such circumstances. Consumers should be aware of the provisions of the food laws and regulations and how they are protected under the above mentioned law.

Elaichi – A Multipurpose Spice Variety to Flavor Sweet and Salt

Cardamom is known as elaichi in India. It is usually added to traditional Indian desserts and other dishes for the strong flavor it imparts. It is not just the taste but also the health benefits of elaichi which makes it one of the favorite spice in India.

Types of Elaichi:

Green cardamom (Choti elaichi) – This elaichi is green in color and is the smaller one. It enhances flavors and has a pleasing aroma. It is usually used in drinks and desserts.

Black cardamom (Badi elaichi) – This elaichi is the bigger one of the two and is black in color. It is usually used when cooking spicy dishes because of its strong flavors. It is best used while cooking rice stews and curries.

Cardamom has a very strong flavor and taste, so very little needs to be added to a dish be it sweet or salty. It should be stored in pod form and should be ground just before adding to a dish as these lose the flavor very fast.

Types of Elaichi

Cardamoms are used in a range of Indian spice mixes, curries, tea masala, sweets, pickles and also for baking.

  • Lemon-cardamom cookies – These simple easy to cook cookies are made with butter, sugar, all purpose flour, lemon zest and ground cardamoms.
  • Cardamom butter chicken – To cook this mouth watering dish you need chicken breasts, cardamoms, cloves, garlic, coriander, green chillies, onions, turmeric, cumin, garam masala, fenugreek, cloves, cinnamon, tomatoes, curd and cream. 
tea masala

Benefits of Elaichi:

1. Improves digestion – Elaichi helps in stimulating and regular excretion of gastric enzymes in the stomach. It helps balance these acids and avoid gastric problems and providing relief from heart burns. Chewing an elaichi after meals helps people who suffer from flatulence and gas problems. Elaichi also helps with stomach cramps and helps relieve hiccups.

2. Anti spasmodic – Elaichi helps relieve stomach tremors and spasms. It also improves the blood circulation to our lungs and can be helpful for people suffering from sore throat, cough, bronchitis and asthma.

3. Detoxifying agent – Elaichi helps cleanse our body. It is considered to be a refinement general spice against caffeine. Elaichi also helps people quit their addictions like tobacco chewing, smoking, alcohol and even those with a sweet tooth.

4. Helps in oral problems – Elaichi helps cure tooth and gum infections. One of the most common benefits of elaichi is that it can be used as a mouth freshener. It also helps vocalists improve their voices.

5. Essential oils – Elaichi oil has anti depressant, antioxidant, antiseptic and anti ageing properties. Elaichi oil can be applied to a persons forehead to treat headaches. It can also be added to bathing water to help relieve stress, depression and fight common ailments.

6. Tonic – Elaichi helps enhance appetite. A well known benefit of elaichi includes decreasing nausea. It also helps relieve mouth ulcers. It helps with the functioning of our central nervous system and relieve weekness.

7. Source of Minerals – Elaichi contains calcium, potassium, iron, copper, manganese and magnesium. These minerals help control heart rate and blood pressure. These minerals are also important for the everyday functioning of our body.

Benefits of elaichi have been known to mankind since ancient times. In Ayurveda, elaichi is referred to as tridoshic and is used to balance the three doshas of the human body. So when you add cardamoms to your dish you are also adding a number of health benefits as well.

Do You Know Adding Clove When You Boil Vegetables Make The Recipes Unmatched?

Cloves are one of the most common type of spices that are used extensively for cooking and many other purposes. One of the most prominent uses of clove in food is to add flavor. Cloves are also used to make oil, as an antiseptic and for many other medical purposes

Cloves get their flavor due to the presence of a compound called Eugenol, the composition of which varies between 70 to 90 percent, which has an extremely strong aroma. Traditionally used for their seasoning benefits, cloves also have various other health benefits and have been traditionally used as an ingredient in preparing medicines for many diseases.

Cloves grow on an evergreen tree that is found in Asia and South America. Cloves are completely natural and are said to offer several health benefits. The tree’s flower buds, fruit and leaves are also said to produce clove oil, which is widely used in aromatherapy. It’s health benefits are said to result from its supposedly anti inflammatory, pain relieving and anti bacterial effects.

Clove

Adding cloves when you boil vegetables

When clove is added to vegetables while cooking or boiling them, it adds a pungent sweet flavor to the dish and also a number of health benefits. Its flavor goes well with other basic spices like cumin, coriander, ginger etc.

1. Toothache

Cloves help provide respite from toothache which is why you will find them mentioned as one of the main ingredients in most toothpastes.

2. Nausea and vomiting

Clove oil and cloves, when taken together are known to provide relief for vomiting and nausea.

3. Cough and breath

Cloves are known to cure cough and bad breath. Cough and bad breath are very common problems that we face everyday and these problems can be well treated by consuming cloves on a daily basis. This can be done by including cloves in your dishes and also as a refreshment at any time of the day.

4. Seasoning abilities

Cloves have various seasoning capabilities, which make it very easy to be included into any dish, dessert and beverage to provide a strong aroma and flavor to the food.

5. Sinusitis

Cloves also help over come sinusitis. This can be done by sniffing grounded clove powder through your nose. This action can be done with the use of a straw of adequate size.

6. Flatulence

Cloves can be mixed with water and used during the preparation of tea to help eradicate flatulence.

7. Cold

Common cold can be effectively treated by using cloves. The patient needs to drink a lukewarm mixture made with ten drops of honey and clove oil. This mixture should be consumed two to three times a day.

8. Aphrodisiac

Cloves can also be used as an aphrodisiac. Its fragrance can also help eliminate fatigue and exhaustion related ailments.

9. Stress

Cloves help sooth our senses and relive stress in our body. They can be mixed with basil, cardamom and mint in water to make a flavored tea. This tea when consumed with honey can help provide relief from stress. More details visit at http://india.ramdevfood.com/products/blended-masala.html.

Add cloves to a recipe while cooking the dish for that lovely flavor and loads of health benefits.

Fennel – The Best Companion to Keep Food and Mouth Fresh

Fennel is a herb that is a member of the parsley family. Fennel possesses a sweet taste similar to anise seeds, it is also used as a spice in various cuisines. Native to the south European region, this spice is used across the world today. The plant is two meters long with yellow flowers and dark green leaves. Fennel seeds are usually used as a mouth freshener but these seeds have various other nutritional values attached to them.  The bulb of the plant is also used as a vegetable in certain parts of the world.

Fennels to keep food and mouth fresh

Fennel has the natural property of being antimicrobial and so it naturally prevents bad breath. A spoon of fennel chewed after meals helps to digest food and also makes the breath fresh. Its sweet aroma adds a beautiful flavor to food and medicinal values prevent indigestion which in turn prevents bad breath.

Fennels

Benefits of Fennel:

1. Strength

Fennel has for long been a symbol of longevity and strength. Ancient Greeks used to believe that consuming fennel seeds helped increase ones courage.

2. Antioxidants

Besides being used for adding flavor to various cuisines, fennel seeds are also used for various health benefits that are derived from its antioxidant properties. These antioxidants are necessary to curb unwanted free radical reactions in our bodies. This helps prevent many diseases that can cause serious damage at a later stage. Fennel seeds contain various antioxidants like quercetin and kaemoferol that are known to help prevent degenerative reactions.

3. Dietary fibers

Fennel seeds are known to contain a good amount of dietary fiber that is important for the human body. This fiber content helps better digestion in our body, by aiding timely break-down of food molecules that help make energy reactions possible.

Fennel seeds

4. Cancer

Carcinogenic diseases should be treated at an early stage so that their effects can be kept in check or eliminated completed in the future. The antioxidant properties of fennel seeds help make this possible.

5. Neurological disease prevention

Like we mentioned before, the prevention of free radical reactions of fennel seeds has various benefits. Another effect of this is that Neurological diseases are kept at bay.

6. Cholesterol absorption

Cholesterol absorption in the arteries is blocked by the action of the fiber binding to the bile salts. The fiber content present in fennel seeds decreases re-absorption of cholesterol which in-turn helps prevent any heart related diseases.

7. Oil compounds

There are various oil compounds like chavicol, myrcene, cineole and fenchone present in fennel seeds that help in carminative, antioxidant and digestive reactions in the body.

8. Red blood cells

Fennel seeds help increase the production of red blood cells.  Fennel seeds contain copper, which helps the body produce new red blood cells.

9. Growth and development

Fennel seeds help with the growth and development of the body. They contain zinc, which helps promote regular development and growth.

10. Heart rate and blood pressure

In today’s day and age people live a very fast-paced and stressful life.  Hence it is very important for us to maintain our blood pressure and keep our heart rate balanced. Fennel seeds also contain potassium which helps in maintain our blood pressure which in-turn helps us maintain a steady heart rate. Get more details about other spices that make you healthy and fine, visit at http://international.ramdevfood.com/products/basic-spices-whole-a-powder.html.

If you have had a meal containing strong flavored food and you don’t want your friends to know what you have eaten, have a spoon of fennel.

Harvest Time of Indian Spices

Add a small amount of spice to your dish to bring out the natural flavor of the raw ingredients, vegetables, meat etc. A pinch of pepper added to salads or soups adds zest to the taste. Spices not only add flavor to a dish but also add health benefits. Different parts of the plants are used in dry, whole or powder form as spices. These are grown in various states of India, as they need different type of climate and soil.

Chilies (Botanical name: Capsicum annuum) is harvested between the months of October and March. The fruit of the plant is dried and grinded to create chilli powder. It adds hot taste and red colour to the food.

Coriander (Botanical name: Coriandrum sativum) is harvested between the months of February and March. The fruit and leaf of the plant is used in fresh whole and dried form.

Cumin seed (Botanical name: Cuminum cyminum) is harvested between the months of February and early March. The fruit is used in dried whole and powdered form.

Asafoetida (Hing) (Botanical name: Ferula asafetida): It is a perennial plant that grows to a height of about 2-4 meters. In India, it is grown in Kashmir and Punjab. The spice is a gum excreted from the rhizome and stem of the plant.

Turmeric (Botanical name: Curcuma longa) is harvested between the months of January and early March. The plant takes 7 to 8 months to mature. The Rhizome (root) is used in fresh whole or dried powdered form. It adds an appetizing yellow colour to the dish.

Black pepper (Botanical name: Piper nigrum) is harvested between the months of November and mid March. The berries from the plant are dried and used whole or in dried form.

Ajowan (Bishop’s weed) (Botanical name: Trachyspermum ammi) is harvested between the months of January and early March. The fruit is used in dried whole form.

Fenugreek (Botanical name: Trigonella foenum graecum) is harvested between the months of February and early March. The seeds are used in whole or powdered form.

Cardamom (Botanical name: Elettaria cardamom maton) is harvested between the months of September and January. The capsules are dried and used in whole or powdered form. It is used to flavour sweet as well as salty dishes.

Clove (Botanical name: Eugenia caryophyllus) is harvested between the months of December and February. The unopened flower bud is dried and used mostly in whole form.

Cinnamon (Botanical name: Cinnamomum Zeylanicum) is harvested between the months of August and November. The bark of the tree is used in whole or powdered form to add flavor. It is used to flavor sweet, and salty dishes and also in hot drinks.

Ginger (Botanical name: Zingiber officinale) is harvested between the months of December and early February. The Rhizome (root) is used in fresh whole or dried powdered form.

Garlic (Botanical name: Allium sativum) is harvested between the months of February and early April. The bulb is used in fresh whole, chopped or dried powdered form.

Mustard (Botanical name: Brassica juncea) is harvested between the months of February and early April. The seeds are used in whole form or are ground and used to make a paste or sauce.

Kokam (Botanical name: Garcinia indica) is harvested between the months of May and July. The fruit is used in whole dried form.

Caraway seed (Botanical name: Carum carvi) is harvested between the months of June and July. The fruit of the plant is used in dried whole form.

Fennel seed (Botanical name: Foeniculum) is harvested between the months of February and early March. The fruit is used in dried whole form as a mouth freshener.

Saffron (Botanical name: Crocus sativus) is harvested between the months of October and early November. The stigma of the flower is used in dried whole form.

Super Spices – How to Use Them?

Spices add flavour, aroma and a beautiful taste to the food. To bring out the maximum flavour of the spice you must know how and when to add a particular spice to a dish. Spices are used whole or in powder form. Some spices are mild in flavour while others have a strong aroma.

How to use Spices:

Before one begins to use spices in cooking you must know how to use different spices and also which spices taste good in which dish. To begin with add very small quantity of spice, if you like the taste you can add a little more later on.

Buy whole spices if possible and grind them fresh for better results. When ground and stored, these tend to lose flavour over a period of time. Always store spices in a cool and dry place like a cupboard. These should be stored away from hot and humid places like a stove, window, near a dishwasher etc.

In vegetable dishes – Vegetables have a strong flavour of their own. Spices with delicate flavour like cumin, mustard, fennel, coriander and Turmeric Powder go well with vegetables.

In curries and main course dishes – Spices with strong flavour and aroma like cardamom, clove, cinnamon when used in small quantities do wonders to these dishes.

  • A pinch of cinnamon powder added to a soup adds a lovely flavour to it.
  • Heat oil in a pan, add cumin seeds, cloves, cinnamon or cardamom, sizzle for a while and pour over a dish already cooked like mashed potatoes or a curry.
  • Freshly ground cloves and cinnamon, when added to a meat loaf or any meat dish give the dish an amazing flavour.
  • While marinating meat add a little curry powder, ginger and garlic to curd.
  • When cooking dry vegetables like potatoes, cauliflower and paneer etc., add cumin, dry red chilli and asafoetida to hot oil before adding vegetables. This adds a wonderful aroma to the dish.
  • To make your drinks like lemonade more striking, add a few pieces of saffron to it.
  • While cooking rice, add cumin and two to three cloves to hot oil before adding rice. This gives a very pleasant flavour to the cooked rice.
  • For that hot spicy taste, black pepper should be freshly ground before adding to a dish. During cooking the taste of the pepper becomes less, so for more flavour add a little more pepper towards end of the cooking.
  • Asafoetida has a very strong flavour, so use a very small amount of it when you season or temper a dish.

Some vegetables and spice combinations:

  • Sweet Potatoes – Cumin Powder, Cinnamon
  • Potatoes – Cumin Powder, Coriander, Mint, Garlic, Mustard
  • Cabbage – Cumin Seeds, Mustard Seeds, Coriander
  • Carrots – Cumin, Ginger, Coriander
  • Peas – Cumin, Ginger, Coriander
  • Beans – Cumin, Coriander, Ginger
  • Spinach – Ginger, Garlic, Cumin, Coriander

It is very important to understand the seasonings being used since this will improve or spoil the taste of a dish. So go ahead and experiment with your food, add spices to add aroma and flavour to your food.

Uses of Spices in the Kashmiri Cuisine

Condiments and spices are an integral part of any Indian cuisine especially in the Kashmiri Culinary art and their cuisine. Dishes prepared especially by Kashmiri pundits contain special spices to give them their trade mark flavour.

Kashmir used to be a part of the ancient Silk Route. Spice traders from all over the world used to pass through this valley. They also stayed in Kashmir as visitors to enjoy the summer climates and buy and sell saffron, spices, medicinal herbs, dry fruits etc.

The knowledge of the medicinal values of different spices and condiments was inherited by the Kashmiri pundits from ancient Sanskrit texts of Ayurveda. The use of these spices was and still is common in almost all Kashmiri houses. There is hardly any spice or condiment that is not available at a Kashmiri grocer. A special class of traders came up to deal especially in herbs, spices, seeds, roots and minerals.

Spices used in the Kashmiri cuisine:

By learning how to use local condiments, herbs and spices and those that were introduced by the travelling traders, Kashmiris developed hundreds of exquisite dishes which included both non-vegetarian and vegetarian dishes like Rogan Josh, Yakhni, Dum Olav etc.

These dishes vary from sweet or sour, hot to soft, crunchy and some spicy and fragrant. The art of blending various spices in correct proportions thus matured in order to prepare dishes with a variety of flavours and aromas. These dishes were created to perfection in-order to suit various seasons and occasions and tastes of both Indians and outsiders.

In-order to cope with the ever growing demands, a group of professional chefs grew up to compete with one another for the production of exquisite dishes. Thanks to the patronage of influential people who permanently engaged these professional chefs, Kashmiri culinary art gained popularity.

Condiments and spices such as asafoetida hing, fennel seeds, ginger powder, cinnamon, cardamom, cloves, and cumin are used in good quantities and freely by Kashmiri pundits. On the other hand Kashmiri Muslims use these condiments and spices, commonly known as Masala sparingly, but there is always a predominance of garlic, onion and shallot in their vegetarian and meat preparations.

Shallot which is known as Pran in Kashmir is not used by pundits in their kitchens. In recent times, garlic and onions are used in a few of their meat and vegetable curries. They prefer using Asafoetida also known as Hing instead of garlic, onions and shallots.

Rogan Josh – This popular lamb based dish has its origin in Persia. Kashmiri pundits prepare it without onions and garlic. The basic spices used in this dish are fennel seeds, asafoetida, ginger powder, cardamom, clove, cinnamon, bay leaves etc. Curd is used to add consistency to the gravy.

Kashmiri Dum Aloo– ‘Dum’ means slow cooking. This dish is prepared using small baby potatoes. Spices like asafoetida, bay leaves, cardamom powder, clove, fennel seeds, dry ginger powder, Kashmiri Chilli Powder, cumin powder are used to add that special taste and flavor to the dish.

Kashmiri Garam masala – This mixture of spices is very fragrant. It is made by grinding together green cardamom, clove, black cardamom, cinnamon, cumin seeds, coriander seeds, fennel, black pepper, fenugreek seeds, and nutmeg.

Hence, those who wish to learn the Kashmiri culinary art, the know-how of different condiments, spices and ingredients used by the Kashmiris is necessary. Proper knowledge of processing methods and presentation of these before their utilization is important.

Different Ways of Using Cumin

One of the most beneficial tools one could learn while cooking at home is the use of various spices from around the world.

For centuries now spices have been used to enhance flavors, as medicines or even as colour enhancers in various cuisines. When you open your horizons to the use of spices, you end up adding a whole new dimension to your cuisine. One such spice that is easily found and is worth having on your spice rack is Cumin.

What is Cumin?

What do we know about Cumin? Cumin seeds are potent and pungent little things with the ability to change the entire course of a dish. Cumin is most commonly known to be used in Mediterranean, Indian, Mexican, Middle Eastern and some Chinese dishes as well. Cumin was one of the most accessible and most popular condiment back in the middle ages for Europeans. Stories are told of soldiers going into war with cumin bread loaves in the bags for good luck. It was extensively used by the Romans, Greeks, Persians and Egyptians. More details visit at http://international.ramdevfood.com/products/premium-spices.html

Cumin is originally a member of the herbaceous annual in the parsley family, but rather than having a crisp and bright flavour, Cumin is known for its warm and smoky taste. It was originally a native to the Nile river valley but for centuries now has been cultivated in China, Eastern Mediterranean, India, North Africa and America.

More commonly used in South American and Indian cuisines, this spice has a distinctive flavour and aroma. Some cumin seeds have even been dated all the way back to the 2nd B.C. Cumin also receives mention in the old testament of the bible.

Uses of Cumin:

Either used by being ground into a Cumin powder or as a whole, Cumin has a warm, grounding taste which is used in many soups and stews and can really bring some warmth to a lot of recipes. One can change their whole perspective about what breakfast should taste like by adding some cumin into their scrambled eggs.

Cumin can also be used in your breakfast potatoes, Brussels sprouts and hummus. In India we add cumin in ground or whole form to most of our vegetables, to give them a distinctive flavour. Ground or whole cumin can be used with lentils and can also be added with paprika to your rice recipe. Whole cumin seeds can be toasted in a frying pan or skillet and used as a warm and crunchy topping of salads and soups too.

Some studies have found that Cumin extracts decreased total cholesterol and also prevented excessive weight loss. Cumin has also proved to improve our immune systems and can help increase bone density and bone micro architecture. Certain studies have also shown cumin to protect our livers from the adverse effects of alcohol.

Cumin is one of the most versatile condiments, so next time when you are cooking something try adding a bit of Cumin to your dishes in whole, toasted or ground form.

Use of Indian Spices in Non-Vegetarian Food

India is a vast country with diverse cultures and diverse cuisine which is basically influenced by the geographical location and climate. In the North, the food is spicy and has more oil in it. Milk and milk products are used a lot. In the West, food cooked in Rajasthan is very spicy while the food of Gujarat is a little sweet.

Every region has its own unique methods of cooking and its own unique taste for vegetarian as well as non-vegetarian food items.

Non-vegetarian dishes are prepared in different ways with different spices in every region.

Non-vegetarian food with Indian spices

In Andhra Pradesh, a range of spices are used to cook non vegetarian food, commonly used spices are cinnamon and black pepper. A blend of red chillies and tamarind add a tangy taste to the cuisine of Andhra Pradesh.

  • Tiger Prawns in Garlic Butter – This delicious dish of tiger prawns is prepared with garlic, parsely, mustard paste, pepper corns, and lemon juice.
  • Chicken Methi Masala- In this recipe, chicken is prepared using ginger, garlic, turmeric, fenugreek leaves, cinnamon, clove, cardamom, coriander powder, red chilli powder, black pepper, cream, salt and onions.

http://india.ramdevfood.com/images/premium-spices/im1.jpg

  In Assam, the food is not very spicy.

  • Poora Haah – This dish of duck is cooked with egg, onion, bread, black pepper, potatoes, lime juice, green chillies, coriander, spring onions, vinegar, red chilli powder, oil and salt.
  • Fish Fried Rice – Fish is commonly used in Assam. Rice is cooked with pieces of fish, coriander, cumin, turmeric, fenugreek, ginger, onion, coconut, bay leaves, oil and salt.

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In Goa, the climate is tropical and the cuisine is rich in spices. Staple food of Goa is rice and fish.

  • Goan Fish Curry – This dish is prepared with Kashmiri chillies, ginger, garlic, pepper corns, coriander seeds, methi seeds, tamarind, coconut, turmeric, cumin, green chillies and salt.
  • Chicken Cafreal – It is a very popular chicken dish of Goa. It is green in colour and the chicken is made with green chillies, coriander leaves, ginger, garlic, khus khus, pepper corns, cinnamon, cumin, turmeric, tamarind and cloves.

In Jammu and Kashmir,  the food is influenced by the cuisine from Persia, Central Asia and plains of North India. Mutton is the main item of Kashmiri cuisine. The food of Kashmiri Pandits is very scrupulous and they use spices like turmeric, red chillies, cumin, ginger and fennel. Onion and garlic is not used in their food.

  • Rogan Josh – This fragrant dish of lamb was brought to Kashmir by the Mughals. Pieces of lamb are cooked in a gravy made with onions, curd, garlic, ginger, and spices like clove, bay leaves, cardamom, cinnamon, and lots of dried kashmiri chillies. Its aroma is strong but it is not hot, so it can be enjoyed by one and all.

Ramdev Food Products Pvt. Ltd offers  a wide variety of spices, spice mixes and spice blends which are easy to use in any cuisine or recipe.

Conclusion

Indian food is full of variety, people living in diverse regions have different foods. A wide range of non-vegetarian dishes can be prepared using Indian spices which are good for health and add a lovely flavor to the dish.

Mistaken Belief about the Indian Cuisine

The Indian cuisine is rich in spices and flavors. Whether a person has just been introduced to the Indian cuisine or has been a long time fan of the same, the fact can’t be denied that it is delicious. Every part of our country has a rich heritage of food that spans the cooking techniques, combination of flavors and the ingredients used. But with the variety of cuisine cultures and sub-cultures, come the misconceptions or mistaken believes – from whether it is un-healthy to  the difficulty in preparation, misconceptions are in abundance. Here we debunk a few.

Indian cuisine is too complex

Indian cuisine has rich and complex flavors, because of which it seems like it is extremely difficult to cook. A beginner cook could face a few challenges when cooking Indian food for the first couple of times. But this is true for most of the cuisines from around the world. Some French dishes take hours to prepare but we don’t see people complaining much.

If you are interested in preparing Indian food, first familiarize yourself with the Indian ingredients and some basic cooking techniques. Beginners will face a few problems but once you prepare some dishes a couple of times, it will become much easier.

Indian food is not healthy

Saying that Indian food is too oily or too fattening is like saying that all Italian dishes contain pasta or all Chinese dishes contain soy sauce. It is true that certain Indian dishes contain a fair amount of oil, but you can always adapt your own dishes. You can prepare a dish with 5 tablespoons of oil or prepare the same dish with just 2 tablespoons of oil. The choice is yours. There are many Indian dishes that don’t contain any oil at all. Certain dishes are prepared by roasting, grilling, steaming or boiling the ingredients. But it is also true that like any other cuisine, Indian cuisine too has its fare share of sinful dishes.

Indian dishes contain a multitude of vegetables and spices like turmeric, ginger, garlic and green chilies which have various medicinal properties, which means Indian cuisine can help you stay healthy.

All Indian dishes are spicy

A variety of spices are used while preparing Indian dishes, but these spices are not what make Indian dishes spicy. Chilies, when added to these dishes make them spicy. These chilies are a matter of preference and don’t necessarily need to be added when cooking most dishes.

So, whether you want your food spicy or not is your personal choice.

Indian food always contains curry powder

People who are not familiar with Indian cuisine, believe that curry powder is an important ingredient in all Indian dishes and the word curry is synonymous with Indian cuisine. This couldn’t be further from the truth.

Curry powder is actually a mix of various spices which is known as garam masala. This masala is added to some dishes with other spices to enhance the aroma and flavor. Every Indian household has its own proportions while the basic ingredients of this masala stay the same. The result often differs from person to person.

If you are a fan of the Indian cuisine but don’t have the time to prepare these dishes, you can always enjoy Ramdev’s Instant Mixes like Dhokla, Gotas and various other dishes which are healthy and easy to cook.