When I first tried Indian food, a number of years ago, I was immediately impressed. I went to a small Indian restaurant in San Jose, CA, with a friend who was a veteran of Indian culinary arts. We ordered vegetable kormas, palak paneer, garlic naan, rice, and heavily spiced trumpet mushrooms. The meal was incredible. It was spicy, colorful, aromatic, exotic, and extremely flavorful. After the first bite, I was surprised. After the second, I was thirsty, and after the third, I was hooked. Even today, Indian food remains one of my favorite cuisines. I have had all of these dishes and more since, except for the trumpet mushrooms which I have not seen on other menus. Alas, there are only two Indian food restaurants in town, but there is a light at the end of the tunnel. Soon, we will be savoring Indian meals right at the source of the spice-filled culinary traditions.

As much as I love Indian food, I admittedly know very little about it. I have only tasted a small fraction of the dishes available. I have attempted to cook a few Indian dishes with modest success, however with prepackaged mixed spices and powders. I was curious about what I was actually cooking with. I wondered, what are all the spices in these mixtures (masalas) and powders? Where did they come from? Are they good for me? I decided to do a little research.

I discovered that there are even more spices used in Indian cooking than I thought. Some of the typical spices include ajowan seeds, asfoetida, black and green cardamom, red and green chili, coriander, cumin, fenugreek, black pepper, clove, fennel, cinnamon, nutmeg, mace (the covering of nutmeg), Kari/curry leaves, garlic, mustard seeds, mango powder, nigella, tamarind, turmeric, and ginger. Most of these spices are grown in India and many are widely used throughout India. Some spices that are more heavily used in North India include black cardamom, cumin, fennel, ginger, and ajowan. The people of South India use more Kari leaves as well as coconut in dishes. It is mind boggling to think about all the flavor possibilities through the combination of all of these spices.

Many of these spices are also thought to have medicinal purposes and are used in Ayurvedic medicine practices. These uses are not scientifically proven but are believed to be effective by many Indian people. Let’s go through the list. Ajowan seeds aid digestion. Asafetida acts as a flatulence suppressor. Cardamom freshens’ the breath and soothes the stomach. Chilies help treat respiratory disorders. Coriander aids digestion and is believed to be a diuretic. Cumin suppresses flatulence and may help to soothe colds and the flu if brewed in a tea. Fenugreek and black pepper both help to prevent flatulence. Black pepper is also used as a digestive stimulant and to treat cold and flu symptoms. Cloves help to soothe the stomach and reduce toothache. Fennel is used to aid digestion and cleanse the palate. Cinnamon helps relieve colds and nausea. Nutmeg and mace are used to reduce rheumatism (joint and connective tissue problems). Nutmeg also reduces insomnia and aids digestion. Kari leaves help strengthen the hair. Garlic helps clear congestion. Mustard seeds increase circulation and act as a stimulant. Nigella helps relieve digestion problems. Tamarind assists digestion and acts as a mild laxative. Turmeric helps to cleanse the blood and skin. Last but not least, ginger is thought to help with nausea, flatulence, sore throats, colds and gout. It appears that a typical Indian meal will leave you with a healthy, gas free digestive system, and free of cold symptoms and joint pain. All of this sounds pretty healthy to me.

The powders that I have used in my own cooking have typically been curry powders. There are four spices that are found in most curry powder mixes. These are coriander, cumin, fenugreek, and turmeric. All of these spices are grown in abundance in India. Together the medicinal properties of these spices listed above include gas suppression, digestion aid, and blood and skin cleansing. Other spices often found in curry powders include mustard seed, chilies, ginger, curry leaves, garlic, cloves, and fennel.

All of this talk of tasty and healthy Indian spices has made me hungry and even more excited to hit the streets of Indian and try some traditional foods. I would like to be prepared for the trip with a list of “must try” Indian dishes. Are there any suggestions on what to try? Are there dishes that should be avoided? Does anyone know of a good restaurant or market located in the cities we will be visiting? Any suggestions will add to the overall experience of India this summer.

The information that I found about Indian spices is just the tip of the ice berg. There is so much more to learn about Indian cooking. Please share any hints and tips, corrections, and/or additions to the list or anything else related to Indian spices and cuisine. Also, if you have a good Indian recipe please post it so I can give it a shot. Happy eating!

-Tim Lynds