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Featured Food Mela

6 TYPES OF SPICES AND USES

Written by Shruti Shree

These are 6 types of spices that are already present in your kitchen but here you will get to know about its different uses, culinary as well as medicinal.
To know how these spices will add flavor to the variety of food you make and what are its medicinal properties, take a look!

KOKUM-
kokum spice

Kokum is a medicinal plant whose cultivation is done in the coastal hilly regions of Maharashtra, Goa, Karnataka and Kerala. It is native to the western coastal regions of southern India. The ripened of Kokum fruit is commonly used in cooking. The dried and salted Kokum is used in curries. It is also used for preparing attractive, red, pleasant juices. Apart from all these kokum is also used for its astringent, anti-allergic and digestive properties.

STAR ANISE-
star anise spice

Star anise is star shaped.  In India, it is produced to a small extent in Arunachal Pradesh. Star anise is one of the signature flavors of Chinese cooking. It is used to flavor vegetables, meat, and to marinate meat. It is used for flavoring curries, confectioneries and pickle. The essential oil of star anise is used to flavor soft drinks, bakery products and liquors. Its oil is highly fragrant used and is used in cooking, perfumes, soaps, toothpastes, mouthwashes, and skin creams. The fruit has anti-bacterial properties.

NUTMEG AND MACE-
nutmeg and mace spice

Mace is the dark-red outer covering of the Nutmeg. When dried, mace turns golden-orange in color. They have nutty, warm and slightly sweet flavor. Nutmeg is used to add sweet and savory flavor to dishes such as pies, custards, puddings, cakes, vegetables, lamb, and fish, and beverages. Like nutmeg, mace is a sweet spice, which can be substituted for nutmeg or cinnamon to complement foods. Mace is also used in pickle and chutneys. Nutmeg cultivating area is Indonesia. It also grows on a smaller scale in Sri Lanka, India, China, Malaysia and Mauritius.

CASSIA BARK-
cassia bark spice

Cassia bark also known as Chinese cinnamon. Dried Cassia bark is used as spice. In India, it is used instead of true cinnamon in cooking, as it has a milder flavor and can be used in larger quantities. This is produced mainly in South China, Vietnam and Myanmar. In India, it is cultivated on a very small scale.

CARAWAY SEEDS-

caraway seeds spice

Caraway seeds are used for flavoring bread, biscuits, cakes and cheese. It is also used for seasoning sausages and as medicine. It is also used in desserts and liquors. Its oil is also used as a fragrance component in soaps, lotions, perfumes and mouth fresheners. It is native to western Asia, Europe, and North Africa.

BLACK SALT-

black salt spice

Black salt is a type of rock salt and is also known as Himalayan black salt. It has a salty taste and has a pungent smell. The smell is mainly because it has Sulphur content in it. It is brownish pink to dark violet translucent crystals when whole but when it is ground into powder, its color changes from purple to pink. Black salt is used mostly in South Asian cuisines of Bangladesh, Nepal, India and Pakistan in foods like foods like chaats, chutneys, raitas, salads, juices, all kinds of fruits and many other snacks. It is considered a cooling spice in Ayurveda and is used as a laxative and digestive aid and to cure goitres and is also believed to relieve heartburn.

 

SOURCE: GOOGLE IMAGES

 

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About the author

Shruti Shree