Vtechfoods

  1.          Turmeric (Haldi)   Indian food needs turmeric. Turmeric, a ground spice, has an earthy supporting flavour. Of all the spices used in Indian cooking, this one has huge health benefits, and an astounding yellow colour. Usually only a teaspoon is used to flavour and colour a dish for a family of four. If used for health purposes, make sure to include at least a dash of black pepper in your recipes. Turmeric is a great anti-inflammatory, but without the pipeline from black pepper, its effects are diminished. 2. Cumin (Jira)   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 kno...