The Indian cuisine is complex. To master it is an art in itself. Here you will get valuable tips on how to handle the ingredients carefully and how to get the most and best out of them.
India is not only the largest producer but also the largest exporter of turmeric in the world. Here are 5 interesting facts about turmeric:
- The active ingredient in the turmeric root stimulate a faster digestion
- Turmeric powder is the main component of almost every Indian dish
- Turmeric is an effective pain reliever
- Turmeric is very often used in the Asian medicine
Saffron is probably the most expensive spice in the world. This comes as no surprise if you consider the fact that around 80,000 flowers are requried to produce 500 gr of saffron. The plant comes originally from Asia, where it is still mainly planted today.
For you to enjoy every single gram, we are sharing some of our tips with you on how to process the spice:
Buying: Look at the color. Dark red or orange threads are a sign of good quality. Lighter threads should be avoided.
Flavor: For the saffron to unfold its full aroma, crush it in a mortar. Insider tip: soak the threads in hot water (not boiling) for 5 to 20 minutes prior to using it.
Bitter: Press the saffron between two aluminium sheets before you use it. This will remove the bitter aftertaste of the spice.
A winterly cup of Chai - in order to add a pinch of warm zest to the cold days
Masala chai is probably to most popular beverage in India. Many families have their own Chai recipe and add following ingredients to their cup of Chai:
Black Tea: typically Assam tea is the preferred tea variety. Black tea improves concentration, for the reason that, similar to coffee, contains caffeine.
Milk and Sugar: to enhance the bitter flavor of black tea, we use milk and sugar or honey to add a sweet touch to our cup of Chai
Cardamom: aids digestion and cures and upset stomach
Ginger: boost your immune system and has an antibacterial effect
Fennel: relieves cramps and reduces faltulence
Cinnamon: improves the blood circulation
Cloves: fights inflammation
Did you know that Garam Masala, when translated into English, means hot spice? The spice mix is just as much a part of the Indian cuisine as Lindt belongs to Switzerland. Garam Masala, which is regarded as one of Indias core spices, is used for nearly all dishes there are. The brown powder is a blend of various other spices and tastes differently, depending on the region it is from.
Contrary to other spices like coriander or cloves, Garam Masala is added at the very end of the cooking time to let the spice unfold its aroma. However, the dish with the Garam Masala should not be cooked longer than a few minutes, for the reason that it may get too bitter.
Did you already ask yourself what “basmati” actually means? Basmati means aromatic and is grown in only two regions worldwide – In northern India and Pakistan. Around 2.2 million tons of basmati rice are yearly being exported out of India. A characteristic, which has made the basmati to one of the most popular varieties, is the thinness and length of the rice grain.
The rice should be rinsed prior to boiling it. Some prefer to soak the rice for approximately 30 minutes to reduce the cooking time. With one cup of rice we usually use 1 3/4 cups of water.
Where does the spice cardamom originate from? Exactly, the green seed pod first grew in the southern part of India! Cardamom pods are a commonly used spice in the Asian cuisine and are a major component of the Indian spice mixture "Garam Masala" as well as of masala chai.
... aids in improving blood circulation
... cures stomach disorders
... is a remedy against nausea and vomiting
... gives relief from sore throat and hiccups
... is an effective remedy for curing urinary tract infection