About Indian Cuisine
Curry is not a spice. Curry is the gravy or sauce in an entrée’s. Curry Powder is a blend of spices like turmeric, black pepper, cumin, cayenne pepper, salt, coriander powder, cardamom, cinnamon etc. used to cook Indian food or to make curries. People are often confused about curries – I hope this introduction has described what curries are.
Indian food – excellent, love it, flavorful, healthy, tasty, spicy, seasonal, vegetarian, aromatic, nourishing, well balanced, sensual – these are some terms used to describe Indian food.
Indian cuisine is regional, Indian cuisine is seasonal – menu’s change by regions and change by the season. Frozen and canned products are now becoming readily available in large cities, though are not economically feasible more a large population. With a population of over 1 billion people, 15 national languages and over 150 dialects, the cuisine is just as diverse as the terrain, history and traditions. Cooking styles vary from region to region, ingredients used are different, spices vary and spice tolerances are challenged. Over the centuries the cuisine has also been influenced by the British, Portuguese, Arabs and Persians.
Cooking Indian cuisine requires the uses of a combination of aromatic spices like cayenne pepper, turmeric, coriander powder and garam masala which is a combination of cinnamon, black pepper, cloves, black cardamom and nutmeg. Each family has their own recipe of making garam masala. In addition of these spices, fresh ginger, garlic, onion and green chili peppers with cilantro and mint are used in most preparations. Indian food is not necessarily spicy – by toning down the amount of cayenne pepper and garam masala, the food can be cooked with flavors with being overly spicy.
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