If there is one ingredient we think of when
Indian cuisine comes to mind, surely it has to be spice. Visit any Indian
market and you will find a fascinating selection of spices, coloured every
shade of the rainbow, ready and wiling to add texture and flavour to all manner
of Indian dishes, from curries and stews to drinks and desserts. In fact, the
addition of certain spices to any Western recipe, such as the classic Sunday
roast, has the power to transform a once familiar dish to exotic, Eastern fare.
Those of us that like to extend our
knowledge of Indian food beyond the menus of London’s best Indian fine dining restaurants
and dabble a little in our own kitchens may already be familiar with the store
cupboard staple spices. Bright yellow turmeric is one; peppery cumin another;
zesty coriander a third… But then follow a seemingly endless list of variations
from asafoetida to cardamom. All have their place and all are unique in their
own way.
However, there are a few rather unusual
spices that pack a terrific punch of flavour. Here are some of our lesser-known
favourites:
- Kalpasi
This spice grows on the stones found in
Tamil Nadu and is prized as it is extremely rare. A dark purple flower, kalpasi
is a key part of the Maharastran masala, goda
masala, although due to its scarcity it is often left out of the mix. With
little to no taste when consumed raw, to get the full effect of kalpasi it must
be roasted in oil – only then will its full, earthy fresh flavour be released.
- Kewra
The leafy green kewra plant is grown widely
in Orissa and other tropical regions of India. Its fragrant leaves and
flowers are utilised to create kewra water, an essence with a similar taste to
rose water, an ingredient that features in many classic Indian drinks and
desserts. Kewra water was often employed in the decadent Mughlai dishes of the
northern states and sprinkled liberally over savoury meals such as biryanis to
add a distinctively sweet aroma.
- Kokum
The kokum is used widely in India although not so much here in the UK. It is a
type of fruit, dried out under the hot sun to a dark red colour. In this form
it can be added to soups, curries, stews and dal, adding a tangy flavour
similar to the effect of the tamarind. Kokum is also consumed in a drink known
as kokum sherbert, believed to aid digestion and help cool and refresh the body
during the hot, summer months.
- Guntur sannam
Guntur sannam is one of the most famous chillies of India. It
originates in Andhra Pradesh and has a very thick, red skin. Rich in vitamin C
and extremely pungent and spicy, the guntur sannam is not for the faint-hearted
– it provides a suitably fiery dose of heat to curries and other Indian dishes.
- Bhut jalokia
The Guinness Book of World Records has
awarded this chilli the accolade of the hottest in the world. Originating in Assam, only a
small amount is needed to infuse any dish with layers of spice and heat. Bhot
jalokia is usually dried, pickled or used in its raw form.
