Every Indian develops the taste of traditional herbs and spices very early in life. I too started developing this taste and love for Indian food early, through the wonderful dishes my mother cooked at home. The characteristic flavors stayed on my tastebuds and started developing some sense of curiosity within me.
That’s when I initiated my journey to the kitchen & started taking short lessons on cooking from my mother. I slowly realized how the spices & other major ingredients give the typical flavors, which make these recipes “Indian”. So, on taking lessons, and on understanding the various spices and herbs, ignited the zeal within me for Indian food.
The flavor and the aroma take the Indian food to greater heights compared to the western food. Regardless of being vegetarian or non-vegetarian, every Indian food has its unique richness and spice, which is difficult to find in western food items. And not to forget about Indian desserts. You have the sweets like Rasagolla, Laddoo and Barfi which are the winners – not only in India, but also recognized all over the world.
Most common ingredients of Indian food
Many Indian recipe is incomplete without Turmeric – which is the most commonly used spice for Indian foods. It adds the yellow color, flavor and aroma to Indian food. Turmeric has been associated with many health related benefits since time immemorial!. The turmeric helps detoxify the liver, stimulate digestion, boost your immune system and helps fight allergic reactions. It also helps to counter problems such as arthritis to some extent.
Coriander is another commonly used herb in Indian cuisine. Coriander powder adds the green color to Indian food, and fresh green coriander leaves are mostly used as a garnishing agent to decorate your recipes. However, it also contributes largely to your health in many ways. This herb contains anti-rheumatic and anti-arthritic benefits. It also helps in decreasing levels of cholesterol in the blood
Red Chillies – popularly known as Lal Mirch – is another “must have” and regularly used ingredient in Indian cuisine. Red chili adds the red color and a hot and acidic flavor, enriching the taste in your food. Chilies have high levels of vitamins A and C which boosts the immune system.
Thus we see that the 3 most important ingredients of Indian cuisine not only add taste and flavor to the food, but also have great health benefits attached to them. One more reason for my love of (and perhaps all lovers of) Indian food. As a result, our love of Indian food is even stronger than ever and our culture has continues to embellish the fantastic recipes of Indian cuisine more than any other!
No wonder then, that the rich taste and aroma, and use of exotic spices have made Indian cuisine a popular choice for individuals and families all over the world!