Indian cooking is characterized by various spices, which are heavily used in various ways throughout its traditional recipes. A slight change in cooking technique and the order in which the ingredients are used can make the same flavoring taste entirely different.

Here we will discuss a few of the most commonly used Indian curry spices in Indian cuisine, which can enhance the flavour of your dishes.

Cayenne pepper
A little cayenne pepper goes a long way - a pinch may infuse a pot of curry with enough heat to make the whole thing sizzle. This extremely hot and spicy condiment, which originated in the Cayenne area of French Guiana, is created by grinding up the skins of hot chilli peppers into a powder and storing it in a cool, dry place until needed.

Cloves
Originally from Indonesia's Maluku Islands, these aromatic flower buds are gathered from clove trees and are vital in Indian biryani preparations. Cloves have a strong flavour and perfume that is both sweet and bitter. They are frequently used in garam masala blends and in combination with other Indian curry spices such as nutmeg and cinnamon to enhance the flavour and aroma.

Garam masala
Garam masala is used in almost all types of traditional Indian cuisines. The masala powder contains a blend of traditional Indian curry spices such as nutmeg, coriander, etc, and all add depth and flavour to foods when used in baking or cooking.

Garlic
Garlic is a common ingredient in Indian cuisine, even though it is not legally spiced. You'll find it smashed up in chewy naan bread, chopped and mixed into dips, or infused with sauces and meat to lend a bold and punchy flavour to a wide variety of dishes. You should add garlic at the beginning of a dish when you're frying your onions, rather than towards the conclusion because it tends to mellow and become sweeter the longer it's cooked.

Fenugreek
Fenugreek imparts a distinct curry aroma and flavour to Indian meals, enhancing their overall flavour. The tiny seeds may have a strange maple syrup undertone, reduced when fried, although they can also be sweet. Because it is quite strong, it should only be used in moderation.

Cardamom
Cardamom is a spice indigenous to India's Malabar coast and is a ginger family of spices. It is the third most costly spice globally, primarily because it is hand-harvested and necessitates a great deal of hard labour. In contrast to the green cardamom, which has a gentle and subtle eucalyptus flavour, the black cardamom is spicy and smokey and is often utilized exclusively for its seeds.

Turmeric
Turmeric is another spice that belongs to the ginger family, and it is one of the most widely used Indian curry spices, where it is used in a variety of dishes. It is generated from the roots of the curcuma longa plant, which is a leafy plant native to India. It has been used primarily as a dye and in Siddha medicine for thousands of years and is still used today.

It is often quite difficult and time-consuming to prepare your curries at home. It requires the search for spices, determination of the right recipe, and the correct measurement of the spices. Our vision at Curry Traders was to provide everything you need to make the perfect curry at home - including tried and tested recipes - in an easy-to-use curry kit that will please your family or friends and any curry enthusiast.