Whole Spices Used in Indian Cooking -
1. Green (Hari Elaichi) & Black Cardamom (Kali Elaichi) - These are added in the beginning to infuse the oil with flavor and get the recipe going! You can leave them in the dish and just take it out later to let the flavor mix in even more. Check out my recipe for Veg Pulao.
2. Cinnamon Sticks (Sabut Dal-Chini) - Added in rice recipes as well as curries. Just like any other whole spices, they are added at the beginning to infuse the oil and later taken out. The most beneficial is Ceylon cinnamon and that is the one I am going to link here.
3. Cloves (Laung or Long) - Added in rice recipes like biryani and pulao. They are also added in vegetable curries.
4. Black Peppercorns (Sabut Kali Mirch) - Same as other whole spices. Black peppercorns are great as they help the turmeric digest better simply by infusing the oil the recipe is cooked in!
5. Nutmeg (Jaiphal) - Nutmeg is great with spinach recipes and in Indian cooking, it is used along with other whole spices and seeds at the beginning of cooking process when oil is added and once it is warm, the whole spices like cardamom, nutmeg, etc. are added to flavor.
6. Mace (Javitri) - Same as nutmeg, it is added at the beginning. Nutmeg and mace are from the same family. Once the nutmeg fruits matures and opens, red colored mace is what comes out and nutmeg (the nut). Mace can be used in rice pilafs, curries and creamy recipes to enhance the dish. Mace is also used in sweet recipes like Indian sweets, pudding, turmeric milk and teas. Mace adds a light orange hue to the recipes.
Both mace and nutmeg are also an important part of garam masala spice blend.
7. Star Anise (Chakr phool) -
8. Dry Red Chilies -
Seeds Used in Indian Cooking & Drinks & Deserts