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Spices in Indian Cooking

Posted in culture society | Tags: bay, Bengali, bengali food, cannot, cardamom, caste, chilli, chilli powder, cinnamon, coconut, coconut milk, cold, Common, Commonly, cooking, coriander, country, cumin, dhania, east india, everything, fenugreek, fish, flavour, Flavours, flavours and spices, food, food preparations, food staple, form, garam, garam masala, ginger, ginger garlic, ground, Gujarati, gujarati food, Himachal, hint, india, india india, Indian, indian cooking, jaggery, jeera, lot, mace, Maharashtrians, Maharasthrian, masala, milk, mixture, mountains west, Mustard, mustard seeds, Nadu, north india, northern counterparts, nutmeg, oil, onion, part, patta, plenty, powder, Pradesh, preparation, religion, rest, rice, Spices, spicy, staple, staple food, state, tamarind, Tamil, tamil nadu, tej, tomato, use, vegetarian, west bengal, west india, whole

North India
The states in the northern part of the country like Himachal Pradesh, Punjab, Haryana and Uttar Pradesh by and large are known for their slightly rich and spicy flavours. Commonly used spices are coriander, cumin, red chilli powder, fenugreek, garam masala and almost everything has a hint of onion, ginger, garlic and tomato. Read the rest of this entry »

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