Which are some lesser-known but impactful Indian spices that home cooks should explore more?

Question

Discover underrated Indian spices that can add new dimensions to your everyday cooking.

Answer 1

Some lesser-known but impactful Indian spices for home cooks to explore include asafoetida (hing), kalonji (nigella seeds), and kokum. These spices add unique flavors and aromas to dishes.

Detailed Explanation:

While turmeric, cumin, and coriander are kitchen staples, exploring lesser-known Indian spices can significantly elevate your cooking. Here's a closer look at asafoetida, kalonji, and kokum:

1. Asafoetida (Hing): This pungent resin is often used as a substitute for onion and garlic, especially in Jain and Brahmin cuisines where those ingredients are avoided. It has a strong, sulfurous aroma in its raw form, but when cooked, it mellows into a savory, umami-rich flavor. It's particularly beneficial for digestion and is often added to lentil dishes and vegetable curries. A tiny pinch is all you need!
2. Kalonji (Nigella Seeds): These small, black seeds have a slightly bitter, peppery flavor. They are often used to temper dals, vegetables, and pickles. Kalonji seeds are also believed to have medicinal properties and are sometimes used in traditional remedies. They add a unique textural element and a subtle aromatic complexity to dishes.
3. Kokum: This dried fruit is native to the Western Ghats of India and is used as a souring agent, similar to tamarind. It imparts a slightly sweet and tangy flavor with a reddish-purple hue to dishes. Kokum is commonly used in Goan cuisine, particularly in fish curries and refreshing drinks. It's a great alternative to tamarind or lemon juice and adds a distinctive regional flavor.

Pro Tip:

When using asafoetida, always bloom it in hot oil or ghee before adding other ingredients. This helps to temper its strong flavor and release its aromatic compounds, preventing it from overpowering the dish.