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By no means the least significant Indian spice, curry leaves are one of the most enigmatic Indian spice. They are the leaves of the Murraya koenigli, and — while available as a dried herb - are best used fresh, in the first or second stage of cooking, fried up with onions and your tadka spices, to impart a pungent, citrus-like aroma.
The North Eastern state of Meghalaya is home to the Indian long pepper or pipl. This spice resembles a dried green chili and is often mistaken for the spike of the Anthurium flower. It is a whole lot spicier than regular black pepper and is a common ingredient in Ayurvedic medicines. A multi-faceted spice, the Long Pepper is a flowering vine of the family called Piperaceae.
Fenugreek commonly known as Methi is an annual, multi-purpose herb with green leaves and small white flowers. Fenugreek seeds (Methi seeds) are commonly used in Indian kitchen for its various culinary purposes. However, its usages are not limited to the kitchen but beyond it. Fenugreek seeds are highly recommended for various health and beauty benefits. These seeds are a common ingredient in Indian curries, as well as Turkish, Persian, and Egyptian cuisine.
In Indian cooking, Tej Patta is used in much the same manner as European bay. It is included as a whole leaf and usually cooked for the length of the dish, removed just before serving. Its aromatic flavour is reminiscent of cinnamon and clove.
Tej Patta leaves are usually added with mustard seeds, cumin seeds, cardamom pods, and other frying spices at the beginning of a dish and browned slightly.
Cumin seed is a spice with a flavour profile a little like caraway or dill, and is a staple of Indian cooking and curries. Generally cumin seeds are best used whole, and fried in oil at the beginning of a dish (the process called taarka). At a higher heat, cumin seeds will turn brown quickly, in 15 or so seconds. Make sure you don’t burn them, and when they start to pop, you know they're done. Ground cumin powder is also an essential spice used in India, and is one of the key ingredients in garam masala spice mix.
Anise tastes like fennel, but sharper and less floral. Star anise is used in some preparations of Garam Masala. It is a delicious frying spice, and is the key seasoning of the incredible tamarind chutney that you will find in many restaurants or as a side of dipping sauce when you buy chapatis, samosas, and other Indian street-type foods.
If you've ever cooked an Easter Ham, you know Cloves. They're strong. Add too much, and you will overpower other subtler flavours. Generally for a familysized meal, we're using between four and ten whole cloves, depending on the dish. They are another very important biryani ingredient. You can find them in dishes like out Patiala chicken, in all Biryanis, and in many aromatic Indian curries.
Tilak Nagar, Rohtak, Haryana