In a previous post we shared information about some of the spices we use to authentically prepare our cuisine for our restaurant guests. Here we share new insights to other spices used in our kitchen.
Mustard seeds split open when heated in oil, releasing their peppery flavor. Black mustard seeds have a stronger flavor than yellow or brown. The smoky, nutty flavor is perfect for curries.
Nutmeg is less intense than mace, with a sweetness similar to cinnamon but more piquant and spicier. It’s used in both sweet and savory dishes. It’s a signature spice of Mughlai cuisine, found in south and central India.
Fresh ginger has a distinct and peppery, zesty flavor. There is sweetness and warmth, as well as a woodsy quality. It’s aromatic and a digestive aid. Ground ginger does not have the strength of fresh ginger.
Garam masala. This blend of spices is a staple of Indian cooking, adding warmth, sweetness, floral notes, and a touch of heat. It may include turmeric, saffron, fennel seeds, ginger, garlic, mustard seeds, mace, star anise, tamarind, fenugreek, bay leaves, Malabar leaves, or dried red chile. This blend is intended to be fragrant as well as flavorful.
At Serene Cuisine of India, we serve Denver diners with a dazzling array of Indian dishes prepared in traditional methods honed over the centuries. We look forward to your first experience and visit with us.