00:00 Indian food is impossible without spices.
00:02 And today's video is all about spices.
00:05 So I'm going to show you all the masalas or spices
00:08 that you're going to need for basic cooking.
00:11 So let's take a look.
00:12 Here I have a traditional masala dabba,
00:15 which is there in every Indian household
00:17 and is being used since yesteryears.
00:20 Generally these masala dabbas come with these different bowls
00:23 or compartments which are convenient to use in everyday cooking.
00:28 This is Haldi or Turmeric which has healing properties
00:31 and gives your curries or your vegetables a gorgeous colour.
00:35 Turmeric has antiseptic properties and is also high on antioxidants.
00:40 Haldi Doodh or now known as Turmeric Latte
00:44 is consumed during sickness
00:46 and also Haldi is used in every other Indian recipes.
00:50 Red Chilli has a hot pungent aroma with a strong bite to it.
00:56 It also helps in weight loss as it generates heat in the body.
01:00 Coriander powder or Dhaniya powder
01:02 is used in everyday cooking in most recipes.
01:06 This improves bone and heart health.
01:09 Just like coriander powder, roasted cumin seed powder
01:13 is also used in most Indian cooking.
01:15 It has high iron content.
01:17 This improves bone and heart health.
01:20 Garam masala is a spice blend of a lot of whole spices
01:25 like cinnamon, cloves, cardamom, bay leaves, red chilli etc.
01:30 It's used in small quantities as it gives good aroma
01:35 and is good for your immune system.
01:37 Mustard seeds or Rai is used in most Indian Tadkas
01:41 and it has a pungent flavour.
01:43 It not only stimulates appetite but is also good for digestion.
01:47 Cumin seeds or Jeera is used in most temperings or Tadka
01:52 and is a cooling spice.
01:54 These are the basic spices that go in a masala box
01:57 but there are a few more that I'm going to show you.
02:00 So here I have some Asafoetida or Hing as we call it.
02:04 This is also a tempering spice or a Tadka spice
02:09 when added in Ghee or Oil, it gives an amazing aroma.
02:13 But you shouldn't smell it directly as it has a very raw and pungent aroma.
02:19 Amchoor powder or raw mango powder has a very nice tangy or sour flavour.
02:24 It is packed with vitamins A, C and D.
02:27 It gets rid of harmful toxins and detoxifies the body.
02:31 Chaat Masala is a spice blend of Amchoor, pepper powder, cumin seed powder etc.
02:37 It adds a very nice zingy flavour to the food.
02:40 It is generally sprinkled on Pakodas, sandwiches, fruits etc.
02:46 Pepper powder is a very heaty spice. It hits the throat when eaten in large quantities.
02:52 It detoxifies your body, rich in vitamin B, potassium and produces calcium.
02:58 These are some of the basic spices that are used in everyday cooking.
03:01 And now moving on to the whole spices.
03:04 Cinnamon is used as a stick and as well as in powdered form.
03:08 It is known to improve gut health and also lowers blood pressure.
03:13 Bay leaf is used as it is in tempering and it adds a nice flavour to Biryanis and Pulaos.
03:20 It is also a good source of vitamin A, B6, C.
03:25 These vitamins are all known to support healthy immune system.
03:29 Cardamom pods or Elaichi holds tiny little black seeds inside.
03:34 The seeds are taken out and used whole in cooking or in the form of powder.
03:40 It is used in a lot of Indian cooking whether it is vegetables, rice or even desserts.
03:46 Often eaten as a mouth freshener and it also reduces inflammation.
03:51 Coriander seeds or Dhaniya is grinded and is used as coriander powder.
03:57 It contains iron, magnesium and dietary fibre.
04:00 These Saunf or Fennel seeds, these might look like cumin seeds but when looked closely,
04:06 they are actually greener and wider.
04:08 These are also dry roasted and used with tiny sugar candies to make mouth fresheners or after meals.
04:15 Fennel seeds are known for digestive qualities.
04:19 Clove or Laung is extensively used in Indian cooking.
04:24 The flavour it imparts to the food is strong and warm.
04:28 Clove is mostly used to flavour spicy food where the whole clove is cooked in oil or ghee.
04:35 Black Cardamom or Badi Elaichi has an intense flavour which emerges as they are cooked slowly
04:42 and for a prolonged period of time.
04:44 That is why it is used a lot in braising food or flavouring Indian curries, stews, lentils and pulaos.
04:52 Black peppercorns is high in antioxidants and has anti-inflammatory properties.
04:58 This again is used in making garam masalas, an integral part of kadas because of its medicinal properties.
05:05 Nephi seeds or Fenugreek seeds are slightly bitter in taste but is very good for digestion.
05:12 It is also used as a tempering spice or can be soaked for 5-6 hours, boiled and used in vegetables
05:20 or can be made into a paste which boosts hair growth.
05:25 Any more information that we need to keep in mind?
05:27 So basically, powdered blends are made by roasting the whole spices.
05:32 When you roast the whole spices, it releases their natural oils which intensifies the flavours.
05:38 Also, the masalas should be stored in airtight containers in a dry place.
05:44 This was some basic information about all the spices that you will need for everyday Indian cooking.
05:49 If you have any more queries, do comment below.
05:52 I'll see you soon. Bye bye.
05:54 Bye-bye.
05:55 (upbeat music)
05:58 (upbeat music)
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