South Indian cuisine, celebrated for its robust flavours and fragrant spices, incorporates a variety of spices in its recipes. These spices not only add a unique taste but also contribute to the overall aroma of the dishes. Here is a list of some of the most commonly used spices in South Indian cooking:
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Mustard Seeds
Mustard seeds, commonly used for tempering in Indian cuisine, enrich dishes with a unique nutty flavour and aroma.
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Cumin Seeds
Cumin seeds, known for their distinct aroma, are frequently roasted and ground to amplify their flavour. These seeds are a staple ingredient in a variety of South Indian dishes. Their usage ranges from curries to diverse spice blends, enriching the dishes with their unique taste.
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Turmeric
Turmeric, a staple spice across India, is revered for its vibrant yellow colour. This spice is lauded for its numerous health benefits, including antioxidant, anti-inflammatory, antibacterial, antifungal, and antiviral properties.
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Curry Leaves
Curry leaves, a staple in Indian cooking, are commonly used to infuse a unique flavour and aroma into dishes. Their primary use is in tempering, a technique that enhances the overall taste of the dish.
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Asafoetida (Hing)
Asafoetida, a flavour enhancer used extensively in South Indian vegetarian cuisine, is gaining popularity for its distinctive taste and aroma.
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