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Spices 101 Indian Cuisine
Use of spices in Indian cuisine has evolved slowly over centuries. Before the Moghul empire, natives used Turmeric, Black pepper, Pippali, and salt. Ginger is known to be the first documented spice In Babarnama used to flavor the Chikki. What is Chakki Chikhi. Chikki is mentioned again in Ain-I-Akbar.
In ancient times Harappans of Indus valley were linked via Hindu Kush with Sumerian and Egyptian who use Cumin, anise, and Cinnamon for embalming by 2500 BC.
The aromatic spices such as Cardamom, Cloves, and Cinnamon became popular during Akbar period. Red chili arrived during sixteenth century and becomes a standard hot pepper replacing the Pippali.
During Shahjahan period, Ratan Jot and Degi Mirch added to red color to Rogan Josh and Tandoori Chicken. It has been replaced with standard additive food colors.
Indian foods are zesty (blending salt pepper and souring agents). Sumac was a popular souring agent. Amchoor (Powder of dried un-ripe sour mangoes) has replaced Sumac. Citric acid is used to add a sharp edge.
There are hundreds of fresh and dried 'spices and herbs' used in Indian cooking. I have listed a few common spices Spices Herbs list Hindi to English names
The spices can be typed as following vegetative substances
Dried seeds fruits: Ajwain, Amchoor, Anardana (Pomegranate seeds), Black Peppercorn, Cardamoms, Chili Peppers, Coriander, Cumin, Degi Mirch, Fennel, Fenugreek, Mustard, Nigella (Kalonji), Nutmeg, Poppy seeds, Sesame, Tamarind
Dried Leaves: Kasoori Methi (Dried Fenugreek leaves), Tejpatta, Karipatta, Tulsi
Roots and Rhizomes: Turmeric, Ginger, Ratan Jot, Mulathi (Licorice)
Barks: Cinnamon, Cassia
Arils: Mace
Stamens: Saffron, Maval petals
Resins: Asafoetida, Gond Katira
Spicy Hot
Chili Pepper History Varieties Heat
Peppercorn (Goal Mirch) Varieties
Modern Indian cuisine is associated with heat. There were two types of peppers used in India for centuries: round peppers (peppercorns), and long pepper known as Pippali. Both tasted similar and mild as compared to today's hot chili..
East India Trading Company was formed to export Cinnamon and Pepper from India to around the world.
During sixteenth century, red chili pepper was brought in by Portuguese traders. Red chili pepper eventually replaced the Pippali. The oldest hottest dish made with red chilies and vinegar is called Vindaloo and originated in Goa.
Nowadays, Pippali is used as an old time medicine and to make pickles.
Food Coloring agents
The most common spice is Turmeric for its bright yellow color. In the olden days Saffron was a choice of well to do families. Saffron not only gave the reddish yellow color, but also contributed to a succinct aroma. Saffron is getting expensive each year.
During Shahjahan period, Ratan Jot, Maval petals, and Degi Mirch were used to make Tandoori Chicken and Rogan Josh. These are getting rare and expensive
Cinnamon is used to give brown accent, different color rose petals are used to create other colors. These techniques require patience and experience.
Food color additives are safe and easy to use.
Souring agents
Natural Food Souring Agents
Indian foods are zesty (blending salt pepper and souring agents). Sumac was a popular souring agent. Amchoor (Powder of dried un-ripe sour mangoes) has replaced Sumac. Citric acid is used to add a sharp edge.
Natives used Turmeric, Black pepper, Pippali, and salt. The aromatic spices such as Cardamom, Cloves, Cinnamon, and Black peppercorn are described in Ain-I-Akbar as a standard combination of spices to make curries. Red chili arrives during sixteenth century and becomes a standard hot pepper replacing the Pippali.
Sweeteners
Jaggery made from sugar cane and palm were most common. Besides jaggery, Mishri (rock candy made from sugar cane) was a common item used in making desserts during Akbar period. Mishri was the first to be replaced with refined sugars. Nowadays, the jaggery is disappearing and being replaced with brown sugar, or even table sugar. Honey was also used. Honey has been almost replaced by flavored sugar syrups.
'Spice blends' and 'Spice Mixes'
For a novice, it is difficult to remember all the spices and mix them in right proportions each time for each dish. This lead to creation of of Curry powder. We find one of the first documented spice blend formulated by Kitchiner Curry Powder (Kitchiner) Recipe. Soon after the curry powder, Garam Masala came on the market. How to make Garam Masala?. Nowadays, you can buy spice mixes for just about any popular curry Cholay, Rajmah.
Popularity of Rice Biryani, has given rise to 'whole spice blends in pouches' called Potli. What is Potli.
Sweeteners
Jaggery made from sugar cane and palm were most common. Besides jaggery, Mishri (rock candy made from sugar cane) was a common item used in making desserts during Akbar period. Mishri was the first to be replaced with refined sugars. Nowadays, the jaggery is disappearing and being replaced with brown sugar, or even table sugar. Honey was also used. Honey has been almost replaced by flavored sugar syrups.