Question

Write the names of the spices and its uses.​

Answer 1

Explanation:

Commonly used Indian spices :

• Asafoetida hing.
• Black pepper kali mirch.
• Black mustard seeds rai.
• Black Indian salt kala namak.
• Cardamom (green) elaichi.
• Cardamom (black) kali elaichi.
• Cinnamon dalchini.
• Cloves lavang.

Answer 2

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ASAFOETIDA - HING

This is the hardened resin from the root of a plant. in its raw state, it is extremely pungent with a garlicky sulfur smell. However, when heated in oil, the aroma dies down and the taste improves tremendously giving it a leek/onion flavour.

BLACK PEPPER KALI - MIRCH

These dried small round berries add a delicious hot peppery flavour to any dish. The whole berries can be added at the beginning or to a pressure cooker. Dry roast and grind the peppercorns to add towards the end of cooking any dish.

BLACK MUSTARD SEEDS - RAI

These have quite a spicy pungent flavour. They are normally dry roasted on a low flame (till they start popping), to release their flavour, before adding other spices. They are also used to temper dals, and in pickles

BLACK INDIAN SALT - KALA NAMAK

This is Indian volcanic rock salt, with a sulfurous smell. The crystals are black and pink but when ground, they produce a greyish pink colour.

CARDAMOM (GREEN) - ELAICHI

These green pods hold small dark brown seeds inside. They are usually used crushed or freshly ground.

Cardamom is very aromatic and gives a wonderful clean, sweet and lemony flavour. It is a very popular spice and is used in savoury and sweet dishes, also for Masala Chai

Hope it helps...

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