India is a land of diversity not just in bio diversity but also in cuisines and the spices. These spices give the dishes from different parts of India a distinctive taste and aroma.
You must have seen many spices like cumin, mustard, cardamom, cinnamon in your kitchen, but there are some that are lesser known. Here are some such spices that you might not know about:
1. Kalonji/ Nigella Seeds
The black seeds on your naan and those biscuits you love are Nigella Seeds. These tiny seeds has a slightly bitter taste. Apart from that it also have medicinal properties too.
Dry toast 1/2 a Tbsp, crush, mix and eat with a handful of piping hot rice for instant relief from severe cold.
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2. Bhut Jolokia/Raja Mirchi
Certified by the Guinness World Records as the ‘hottest chilli pepper in the world’ in 2007, Bhut Jolokia is the main ingredient in some of the popular preparations in North East India.
These can be often confused with ajwain due to its similar appearance, radhuni is dried fruit of wild celery. It is also part of Bengali five-spice mix, paanch phoran.
4. Kalpasi/Dagad Phool
Mostly used in Chettinad and Maharashtrian cuisines, Dagad Phool is ussually mixed with other spices to make indigenous masalas. It is also believed to be a part of the traditional garam masala.
5. Lakadong Turmeric
Counted among the finest turmeric in the world, Lakadong turmeric is crushed and powdered before being sold in the local markets of Jaintia hills.