Indian Spices

Indian cuisine is characterized by the use of various spices, herbs and other vegetables grown in India and also by the widespread practice of vegetarianism across many sections of its society. Each Indian family has a tradition of preparing a wide assortment of dishes using different cooking techniques. As a consequence, the Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent.

Indian spices include a variety of spices and herbs grown across the country. With different climates in different parts of the country, India produces a variety of spices, many of which are native, while others were imported from similar climates and have since been cultivated locally for centuries.

Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor are added first. Curry is not a spice, but a term which refers to any side dish in Indian cuisine. It could be with a gravy base or a dry item. A curry typically contains several spices blended together. Ginger, parsley, almond, cinnamon, saffron, basil and coriander are just a few of the spices used by the Indians.