If you want to prepare East-Indian cuisine at home, there are a few go-to spices you’ll need on hand. Today on The Marc and Mandy Show, Chef Sachit Mehra, of East India Co Pub & Brewery, lists off the main ones you’ll need in order to get started.
Green & Black Cardamon
There are two varieties of cardamon typically used in Indian dishes: green and black. Using different types of cardamon is a great way to infuse your dish with a flavor boost. It also produces a distinctive aroma when used for cooking. TIP When it comes to cardamon, less is more.
Red Whole Chilli
Ever wonder how Indian food gets its spicy reputation? Red chilli is an integral part of many Indian dishes and can be used for anything from marinating to garnishing.
Black Pepper Corn
Did you know that black pepper is actually native to India? Black pepper is used in a myriad of Indian recipes and is typically toasted before blending. Black pepper is also great for digestion. TIP For optimal freshness, grind your black pepper directly into your dish when cooking.
Bishop Seed
In addition to having plenty of medicinal properties, bishop seed is used to make ghee: a class of clarified butter that originated in India. It can also be used to flavor lentil-based dishes.
Hungarian Paprika
Hungarian paprika is known for its rich and sweet red pepper flavor. This seasoning is used in Indian cuisine to add color and flavor todishes.
Garam Masala
This one is the one Chef Sachit likes the most. Garam Masala is a blend of spices that’s ground to different textures, baked and roasted at different temperatures, and can compliment almost any recipe, whether it’s butter chicken, lamb, or chana masala. TIPYou’ll want to add garam masala to the pan when the recipe is almost finished so the flavor doesn’t turn bitter.
Click here to shop East Indian Company’s Garam Masala and here to shop more of their sauces and spices.
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