Blogs on Inside Foods

Condiments

Turmeric

Turmeric is a yellow spice found at the base of the karakuma langa tree. Commonly used in Indian, South-East Asian and Middle Eastern cuisines, this dish offers a warm, earthy flavour. Its active compound curcumin is known for its anti-inflammatory and antioxidant properties. Turmeric curry is a major ingredient of jaggery and can also be used in rice, soups and stew. In addition to the kitchen, it is celebrated for its potential health benefits, including improving digestion and supporting joint health. The absorption of curcumin is often increased by mixing turmeric with pepper while using it.

Saffron

Saffron, often referred to as "red gold,"is a luxurious spice harvested from the stigma of Crocus sativus flowers. Only three red threads are produced from each flower, which is carefully selected and dried by hand. The unique taste of saffron is slightly sweet and floral, with a fine earthy undertone. It is valuable for its ability to provide golden colour and distinct aroma to the dish. Saffron, which is widely used in Mediterranean, Middle Eastern and Indian cuisines, is essential in foods like risotto and payla. Saffron is one of the world's most expensive spices due to the labour-intensive harvesting process.

Garlic

Garlic is a tart bulb that adds a strong flavour to the plethora of foods. Garlic, which originates from Central Asia, is a staple food in a global diet known for its unique aroma and health benefits. It can be used fresh, chopped or fried to reduce its intensity. Active compounds of garlic, such as allicin, are credited with potential health benefits, including antimicrobial properties and cardiac support. This is unavoidable in saute, soup, sauce, and marinend. Roasting garlic changes its taste, which makes it sweet and nutritious, perfect for increasing depth in various foods.

Cinnamon sticks

The cinnamon stick is the dried inner bark of the Sinnamom variety of trees. It is used to provide warm, sweet, and slightly spicy flavours to both sweet and delicious dishes. Cinnamon sticks are often used in stew, curry and wine and can also be prepared with tea. Unlike ground cinnamon, which rapidly loses its power, the whole stick retains its flavor for a long time and can be used several times. Added to the recipe, they are usually boiled and left before their essential oils are taken out. Cinnamon sticks, including antioxidant and anti-inflammatory properties, are also known for their potential health benefits.

Tamarind

Tamarind is a tropical fruit known for its intense and slightly sweet taste. The fruit turns into a pod-like shell, which has a crispy, dark brown pulp. Tamarind is widely used in Indian, Thai and Latin American dishes. It adds a special tangy to the curry, chutney and sauce. The acidity of tamarind makes it a natural softener for meat and a major ingredient in many recipes. In addition to its cooking use, tamarind is rich in vitamins and antioxidants, which help in digestion and boost immunity.

Cardamom

Cardamom is a spice from the seeds of many plants in the ginger family. It has a complex flavour, with a mix of sweets, spicy and flower notes. Cardamom is widely used in Indian, Middle Eastern and Scandinavian dishes. It can be used in both sweet and delicious dishes, including curries, rice and sweets like tea and baklava. Cardamom pods are usually complete or powdered, with the seeds providing a more intense taste. Cardamom known for its digestive functions and unique aromas is a valuable spice in many traditional dishes.

Pepper

Pepper is the dried fruit of the pepper nigrum tree and one of the most widely used spices in the world is pepper. They come in a variety of forms, including black, white, green and pink, each with its own unique taste profile. The spices of meat, vegetables and soups and black peppers for heat make them prime. White pepper has a slight taste and is often used in light coloured dishes. Pepper is the ground to leave its full taste and is used to add depth and spices to various dishes.

Malabar leaves/Bay leaves

Bay leaves, called Malabar leaves in Indian food, come from Gulf trees. These are used to create dishes with subtle, earthy aromas. Bay leaves are usually completed and removed before serving, as they are hard and not meant to be eaten. This is essential in dishes like stew, soup and rice dishes, where it tastes during cooking. Bay leaf adds a layer of complexity to the recipe and is valuable for its ability to add other spices and ingredients to the recipe.

Coriander plant and its seeds

Coriander is a versatile medicine whose seeds and leaves are used in cooking. Also known as coriander seeds, the seeds have a hot, nutty taste, which contains the mark of lemon. It is used in spice blends, curries and pickles. Fresh leaves, called sealantro, taste bright, have a slight tart taste and are commonly used as garnish in dishes like salsa and salads. Coriander is a staple food in many dishes, including Indian, Middle East and Latin American, and is valuable for its ability to complement its diverse flavours.

Ginger

Ginger is known for its tart, spicy taste and its widespread use in cooking and medicine. It is a common ingredient in Asian dishes, including Chinese, Japanese and Indians. Ginger adds warmth and excitement to the dishes and is fresh, dry or used well in the soil. While fresh ginger is mostly used in stor-fries, soups and teas, underground ginger is a major ingredient in baking and spice mix. Apart from the cooking use of ginger, it is also celebrated for its digestive functions and anti-inflammatory properties.

Nutmeg

Nutmeg is a spice made from the seeds of the nutmeg plant. It has a warm, slightly sweet taste that is used in both sweet and delicious dishes. Nutmeg is often used in baking, especially in sweets like pis and cookies, and is also a major ingredient in mixing spices such as banana pie spices. Nutmeg enhances the taste of soups, sauces and stew in delicious cooking. Whole nutmeg is usually cut fresh for the best taste, as pre-ground nutmeg can lose its energy over time.

Plant fenugreek.

Fenugreek is a medicine with seeds that taste slightly bitter, almonds. It is commonly used in Indian food and is a major ingredient in the mix of spices like curry powder. Fenugreek seeds can be used in whole or in the soil and are valuable for their ability to add depth to the dishes. The leaf, also known as fenugreek, is also used in cooking and tastes slightly sweeter. Fenugreek is known for its potential health benefits including helping in digestion and regulating blood sugar levels.

Clove

Clove is the dried flower bud of the clove tree and is known for its intense, aromatic taste. It is used in whole or clay in both sweet and delicious dishes. Cloves have a strong, warm flavor that has traces of sweets and is often used in spice blends, baked goods, and merinades. It is also an essential ingredient in wine and holiday dishes. Cloves contain eugenol, which has antiseptic and pain-relieving properties, which makes them useful in traditional medicine.

Poppy seeds

Poppy seeds are small, kidney-sized seeds that come from opium poppy plants. These have a slight taste, nutty and are commonly used in baking and cooking. Poppy seeds add a raw material to muffins, breads and pastries and are also used in delicious dishes like salad dressings and sauces. It is rich in essential fatty acids and minerals, which make them nutritious in various foods.

Caraway

Oregano seeds have a distinctive flavor that is a mixture of sweet and slight tangy. These are often used in European and Middle Eastern dishes, especially in rye bread, sorcrout and stew. Caraway seeds can be used whole or in clay, and they add a unique, aromatic quality to the recipe. In addition to the use of cooking, caraway seeds are known for their digestive functions and are sometimes used in medicinal remedies.

Mustard seeds

Mustard seeds are of many varieties including yellow, brown and black. They are known for their tart, spicy taste, which can vary depending on the type of seeds. Mustard seeds are commonly used in a mixture of pickles, spices and spices. After cooking, they drop their oil and develop a light, nutty taste. Mustard seeds are a staple food in many dishes and are valuable for their ability to enhance the taste of the dish and provide spicy kicks.