The Basic Spices Every Indian Chef Should Use

December 15, 2020

As one of the most-loved cuisines in the world, it is safe to say that Indian food is bursting with flavour that just makes you want to come back for seconds. There is actually a cultural reason why Indian chefs use so many spices in their dishes, and that is because they encourage perspiration which can cool down the locals on a hot summer’s day. Nowadays, it is all about aroma, texture and seasoning! Read on as we go over some of the basic spices that every Indian chef worth their salt should be using…

Black Pepper: Although peppercorns come in a variety of different colours, the black ones certainly pack the heartiest punch. In fact, every Indian chef knows that they should be used with good sense in order to appropriately flavour a dish as too much black pepper can be overpowering.

Cinnamon: Perfect for both sweet and savoury dishes, cinnamon is a spice that has it all. Indian chefs tend to use it as and when needed in order to add a sweet yet spicy aroma to the cooking process. After all, it is quite easy to add a stick into the pan at the very start and let it infuse.

Coriander Seeds: It is safe to say that traditional curries, stews and marinades would be lacklustre without this essential spice. Coriander seeds come from the cilantro plant and give a dish an earthy and smoky flavour without any of the heat.

Chilli Pepper: Whilst not all chilli peppers are spicy, some can add a red hue to your cooking as well as a splash of heat. Indian chefs choose and select their chilli peppers based on the needs of a dish and its overall flavour profile.

Cardamom: The aroma and flavour of cardamom is found in the seeds, which are encased inside a pod. This spice is a favourite of many Indian chefs because its versatility means that it works so well in sweet and savoury dishes, entrees, desserts and even drinks! It might not be spicy, but its warm aroma will certainly sweep you away in a heavenly bliss.

Turmeric: We all know that turmeric is a spice packed full of medicinal properties and it is typically used quite liberally by Indian chefs in order to give a dish that signature orange hue. Whilst it isn’t the hottest spice on the shelf, it will add a musky and almost bitter aroma that works well when combined with other flavours.

It is important to remember that these spices are just the tip of the iceberg, and that there are many more to choose from depending on the flavours that the chef is trying to achieve. Here at Royal Nawaab, our chefs are committed to the cause and work tirelessly in order to bring diners the authentic taste of India as easily as possible. To book a table, get in contact with the best restaurant London has to offer and speak to a member of the team today!