Have you ever wondered why Indian food is so good?
Over the years, indian cuisine has been making a scene in foreign markets. No doubt because of the aromatic spices and appetizing recipes that are a golden ticket to paradise. For aspiring chefs and home cooks, Indian food might be a challenging dish with its unique ingredients. However, the finishing product is always worth devouring.
But why does it have that kind of effect on your taste buds? Let’s uncover some of its secrets.
If you’ve noticed, most indian food in Virginia has that yellowish appearance. The turmeric is responsible for that complexion. Traditional Indian dishes use this to spice up the food, and at the same time, give color. Also, take note to only add it moderately as it is an extremely pungent ingredient.
Cardamom, or also known as the “queen of spices”, is made from seed pods. It is commonly used to spice up savory and sweet dishes. It has a strong and sweet aroma but tastes bittersweet when chewed. Like turmeric, you also have to be careful not to use too much of it as it can overwhelm the other flavors in your dish.
- Coriander seed
The coriander seed can be used both as a spice and garnish. It has a fruity and nutty flavor and is also believed to have medicinal benefits. Commonly used on curries and soups, the coriander seed gives off lemon and citrus fragrance with a hint of sweetness.