Ever wondering Why Is Indian Food So Spicy?
The spice factor in Indian cuisine is something that we Indians are very proud of. We love our food hot and spicy, and we don’t mind eating it even if it burns us.
But there’s no denying that some dishes do come with a kick. And while we’re happy to eat anything, we’d like to know why certain foods are spicier than others.
Hence, this addition lends its spicy taste to most of the savory dishes prepared in almost all parts of the country.
Why Is Indian Food So Spicy?
Why Is Indian Food So Spicy? : Is Indian Food Spicy?
Indian cuisine is one of the most diverse cuisines in the world. There are many regional variations across India, and each region has its own unique style of cooking. However, there are some commonalities among the dishes prepared throughout the country. One such similarity is the use of spices in almost every dish.
Here are some dishes and common ingredients that I’ve run across to give you an idea of the range of delicious Indian curry dishes.
Spices play a very important role in Indian cuisine. They add flavor, aroma, and color to the foods we eat. Some people even consider them to be essential ingredients.
But what exactly Why Is Indian Food So Spicy?
5 Reasons Why Indian Food So Spicy
1. Red Onions
Red onions have a stronger taste than white ones. They are used in many Indian recipes like raita, dal makhani, kadai paneer, etc. But you don’t want to eat just one piece of onion because it will affect your health. So here are some tips to keep in mind while cooking with onions.
2. Ginger-Garlic Paste
Ginger-garlic paste is one of those ingredients that has been around since ages. It is used extensively in Indian cuisine, especially in Punjab region. It is basically a mixture of garlic cloves and grated ginger.
The paste is added to curries, dals, chutneys, pickles, etc., to give them a distinct flavor. If you are looking for a quick fix, here is what you can use.
3. Green Chillies
Green chillies are one of the most important ingredients used in Indian cooking. They come from the Capsicum genus, which belongs to the nightshade family. This plant originated in Mexico and Central America. In fact, the word chili derives from Nahuatl, the language spoken by the Aztecs.
The peppers have been cultivated since ancient times. There are several varieties of green chilli including habanero, jalapeño, serrano, etc. These chillies are usually milder than red ones.
In India, green chillies are known as “chili”. But, unlike in English, the term does not mean hot. Instead, it refers to the color of the pepper.
4. Red Chili Powder
In most western countries, Indian cuisine is known for its bright colors and spicy flavors. This is due to the popularity of dishes such as butter chicken, tandoori chicken, paneer masala, korma, etc. These are some of the most popular dishes served across the world.
Most of these dishes have a very fiery red color, which is caused by a mild spiced chili called Kashmir i chili powder. However, many households in India make their own spice blends (tika masalas), which vary in flavor depending on the region of origin.
The most common spice blends include black pepper, cumin seeds, coriander seeds, fennel seeds, mustard seeds, turmeric, cardamom pods, cloves, cinnamon sticks, bay leaves, mace, nutmeg, ginger, garlic, onion, salt, and sometimes dried fruits like raisins, almonds, cashews, pistachios, and walnuts.
These spices are used to prepare curries, dals, pickles, breads, cakes, snacks, and even desserts.
5. Black Pepper
Black pepper is one of the most popular spices in the world. It is widely used to flavor food and beverages. In fact, it is considered essential to cooking in many parts of Asia and Africa. It is also commonly added to tea and coffee drinks.
The origin of black pepper is still unknown. There are several theories about where it came from. One theory says that it originated in Indonesia.
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