Here are four spices that you absolutely must have in your spice rack if you want to add flavor to your cooking and master Indian flavoring techniques.

Cumin

Found in cooking throughout the world, from the Middle East to Mexico, this warm spice is also commonly employed in Indian dishes. A common addition to curry dishes, Indian chefs love it due to its aromatic nature and ability to combine with other flavors.

Coriander

This herb’s seeds provide another classic taste when making Indian food. In fact, it often pairs with cumin! Its taste is described as lemony and citrusy and is often used in conjunction with hotter and more intense flavors.

Turmeric

Have you ever seen an Indian dish with a bright yellowish-orange color? It probably owed its striking appearance to this spice, which has a flavor that many compare to ginger. It’s a must-have for Indian cooking.

Cardamom

This intense spice must be used with caution due to its ability to overwhelm other spices, but it’s a great addition to many dishes such as curries and rice dishes. It adds complexity due to its spicy, citrusy, and herbal nature and is simply unmistakable.

The post India’s Best Spices Will Add Flavor to Your Next Meal appeared first on falafelandcaviar.com.

Here is a collection of underutilized culinary spices that don’t get enough love, but that can turn your food from drab to fabulous.

Paprika

If you aren’t Spanish, Hungarian, or Portuguese, chances are that you don’t often use paprika. The reality, however, is that paprika is a fantastically fragrant and flavorful spice that can be used in barbecue rubs and to add a dash of flavor to fish and meat. Smoked, mild, and hot paprika all have their own uses and can brighten up all kinds of dishes.

Tarragon

Oui, oui, pass me the tarragon! Popular in French cooking, this delicate herb packs a punch. Don’t use too much when you’re cooking, but if you know how to moderate its use, you’ll find that tarragon adds a wonderful bittersweet component to tomato and vinegar sauces as well as oven-baked fish.

Cumin

A favorite in Mexican, Indian, and Middle Eastern cooking, cumin adds a savory, smoky flavor to dishes in small doses. If you like to add a little bit of spice and excitement to your dishes but you aren’t a big fan of spiciness, cumin is a great compromise.

The post You Have to Try these Underutilized Spices appeared first on falafelandcaviar.com.

Here are four spices that you absolutely must have in your spice rack if you want to add flavor to your cooking and master Indian flavoring techniques.

Cumin

Found in cooking throughout the world, from the Middle East to Mexico, this warm spice is also commonly employed in Indian dishes. A common addition to curry dishes, Indian chefs love it due to its aromatic nature and ability to combine with other flavors.

Coriander

This herb’s seeds provide another classic taste when making Indian food. In fact, it often pairs with cumin! Its taste is described as lemony and citrusy and is often used in conjunction with hotter and more intense flavors.

Turmeric

Have you ever seen an Indian dish with a bright yellowish-orange color? It probably owed its striking appearance to this spice, which has a flavor that many compare to ginger. It’s a must-have for Indian cooking.

Cardamom

This intense spice must be used with caution due to its ability to overwhelm other spices, but it’s a great addition to many dishes such as curries and rice dishes. It adds complexity due to its spicy, citrusy, and herbal nature and is simply unmistakable.

The post India’s Best Spices Will Add Flavor to Your Next Meal appeared first on falafelandcaviar.com.

Here is a collection of underutilized culinary spices that don’t get enough love, but that can turn your food from drab to fabulous.

Paprika

If you aren’t Spanish, Hungarian, or Portuguese, chances are that you don’t often use paprika. The reality, however, is that paprika is a fantastically fragrant and flavorful spice that can be used in barbecue rubs and to add a dash of flavor to fish and meat. Smoked, mild, and hot paprika all have their own uses and can brighten up all kinds of dishes.

Tarragon

Oui, oui, pass me the tarragon! Popular in French cooking, this delicate herb packs a punch. Don’t use too much when you’re cooking, but if you know how to moderate its use, you’ll find that tarragon adds a wonderful bittersweet component to tomato and vinegar sauces as well as oven-baked fish.

Cumin

A favorite in Mexican, Indian, and Middle Eastern cooking, cumin adds a savory, smoky flavor to dishes in small doses. If you like to add a little bit of spice and excitement to your dishes but you aren’t a big fan of spiciness, cumin is a great compromise.

The post You Have to Try these Underutilized Spices appeared first on falafelandcaviar.com.