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| Spicy tips | |||
The smell of curry is unmistakably divine, but curry spices must be used correctly to ensure great flavour. |
A good, hot curry can warm up any cold evening. The aromatic spices are packed full of flavours. But do you know the story behind the spice? Take a look at different spices used for curries and see all you need to know about them.
Cardamom pods
Also called "elachi", the seed pods are available in two varieties, white and green.
They have a distinctive, aromatic flavour and are used in savoury dishes such as curries and breyanis, and in desserts or cakes.
The pods lose their flavour quite quickly so buy small quantities.
Cloves
Cloves are dried, unopened buds of a tree indigenous to Indonesia.
Use them in moderation because the flavour is strong and may be overpowering when too much is used. They can be used in savoury and in sweet dishes.
Cumin seeds
Also know as "jeera", they may be used whole and ground to a powder. Cumin is an essential spice in most curries.
Cinnamon
This is the rich, fragrant flavoured bark of a tropical tree. The sticks are used to flavour curries and other spicy dishes, and ground cinnamon is often used in baking and desserts.
Ground coriander
Dried seeds are ground to make a spice with a savoury and aromatic flavour. It is also an essential spice used in most curries.
Fennel seeds
These small seeds have a fragrant, sweet and slightly liquorice flavour. They are used in curries and in other savoury dishes, and often eaten as part of a seed mixture after the meal to help aid digestion.
Image: Christoph and Diane Heierli
| story by Louisa Holst from Ideas | |
| image by | |
