Used in Garhwali and Kumaoni styles of cuisines. Used in Ayurveda for treating chronic ulcer, diarrhea, dysentery and piles.ДЄlso called dog mustard or wild mustard. It has a sour taste with a faintly sweet aroma. It is rubbed gently in the palms of the hands and sprinkled over the cooked dish towards the end.Д«lend of 8+ warming spices.

(Hindi: Sheetal Chini а¤¶аҐЂа¤¤а¤Іа¤љаҐЂа¤ЁаҐЂ / Kabab chini а¤•а¤¬а¤ѕа¤¬ а¤љаҐЂа¤ЁаҐЂ)Д¬annot retain flavour when dried. Tastes of clove with added bitterness with a persistent mild numbing sensation Kerala, Tamil Nadu, and Karnataka are largest producers in India. Grown commercially in Kerala in southern India. Its a mixture of four types of melon seed kernels (watermelon, cantaloupe, cucumber and pumpkin). Used in Ayurveda for treating fever, vomiting, UTI, migraine etc. They are also known as caper berry are immature flower buds of Capparius spinosa.ДЄlso known as bishop's weed, they're different from Celery seeds and Radhuni seedsДЄlso known as Mesua Ferrea, are the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun. The largest producer is the southern Indian state of Kerala.ДЄlso known as Charoli/ Chironji, is a type of nut particularly used in making desserts. Pepper may be used whole or ground in Indian cuisines. However, they are from two different species and have differences in taste. Intensely aromatic - flavor profile sometimes compared to that of truffles and garlic.Д«oth Indian bay leaf and bay leaf are similar and called as Tej Patta in Hindi. Raw unripe mango is sundried and then ground to fine powder. However, it also refers to Curry leaves, commonly used in South India.Д«elow is a list of spices and other flavouring substances commonly used in India. ' Curry' refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. Lighter spices are added last, and spices with strong flavour should be added first. Some spices are added at the end as a flavouring - those are typically heated in a pan with ghee or cooking oil before being added to a dish. They blend food to extract the nutrients and bind them in a palatable form. Spices are used in different forms: whole, chopped, ground, roasted, sautГ©ed, fried, and as a topping. Pepper, turmeric, cardamom, and cumin are some example of Indian spices. Others were imported from similar climates and have since been cultivated locally for centuries. With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia).

Indian names