When I first started cooking we lived in Vikasnagar, a small city in Uttarakhand, India, my culinary skills were quite limited. The only dish I could confidently make was rotis, a skill I subconsciously picked up while playfully helping our neighbor Auntie prepare them. Apart from that, my repertoire consisted of a simple Aloo Jeera. My method was straightforward and safe: I’d add oil, cumin seeds (jeera), salt, and chili powder to a pan, followed by chopped potatoes and water, then boil until everything turned mushy. Though it wasn’t the most refined dish, it was edible, and hunger left us with no other choice. I was initially scared of the jeera spluttering, so this gentler approach felt more manageable. Despite its simplicity, these early experiences laid the foundation for my culinary journey, and over time, I grew to understand and master the intricate use of spices in Indian cooking.

As I continued experimenting with cooking, my journey with Indian spices truly began. As I delved deeper into cooking, I gradually discovered the vast array of Indian spices and their transformative power. I began to understand the unique significance of each spice and how they could positively impact and elevate my dishes.

This exploration taught me the art of balancing flavors—realizing that sometimes, just a pinch of a single spice could dramatically enhance a dish, while at other times, a complex blend of many spices could create an extraordinary and standout culinary masterpiece. My newfound knowledge and mastery of these spices not only improved my cooking but also enriched my appreciation for the nuanced layers of flavor in Indian cuisine.

Origins & History of Spices in India

India's rich culinary history is deeply intertwined with the story of spices, which have played a pivotal role in its cultural and economic life for millennia. From ancient trade routes to modern kitchens, spices have shaped India's cuisine and its place in the world.

Region-Wise Spice Heritage

North India: The spice trade in North India flourished along the Silk Road. Historical records suggest that spices like saffron were cultivated in Kashmir over 2,000 years ago.

Popular Spices:

• Cumin (Jeera): A staple in many North Indian dishes, known for its earthy aroma.

• Coriander (Dhaniya): Used in both seed and powder form, adding freshness and citrus notes to dishes.

• Saffron (Kesar): Particularly from Kashmir, used in biryanis and desserts.

• Health Benefits: Cumin aids digestion and is a good source of iron; coriander is known for its anti-inflammatory properties, and saffron is known to improve mood and memory.

South India: particularly Kerala, known as the ‘Spice Bowl’ of India has been a major spice hub since ancient times, with black pepper often referred to as "black gold" and highly prized in global trade.

Popular Spices:

• Black Pepper (Kali Mirch): Adds heat and complexity.

• Cardamom (Elaichi): Known for its sweet, floral flavor, often used in desserts curries & Tea

• Curry Leaves (Kadi Patta): Integral to South Indian cooking, providing a unique aroma.

• Health Benefits: Black pepper boosts metabolism and has antioxidant properties; cardamom helps with digestion and detoxification, and curry leaves are rich in antioxidants and vitamins.

East India: The coastal regions of Bengal and Odisha were significant in the spice trade, with spices integral to the local cuisine.

Popular Spices:

• Mustard Seeds (Sarson): Used for tempering and in pickles.

• Panch Phoron: A unique blend of five spices – fennel, nigella, fenugreek, cumin, and mustard seeds.

• Turmeric (Haldi): Known for its vibrant yellow color and earthy flavor; used in curries, rice dishes, and for its medicinal properties.

• Health Benefits: Mustard seeds have anti-inflammatory properties; Panch Phoron aids in digestion and metabolism, and turmeric is known for its anti-inflammatory and antioxidant benefits.

West India: The spice trade in Western India, particularly in Gujarat and Maharashtra, has a rich history influenced by both coastal and inland trade routes.

Popular Spices:

• Asafoetida (Hing): Known for its strong aroma, used as a flavour enhancer in curries.

• Cloves (Laung): Adds warmth and depth to both savory and sweet dishes.

• Fenugreek (Methi): Used in pickles, curries, and spice blends.

• Health Benefits: Asafoetida aids digestion and is an anti-flatulent; cloves have antiseptic properties and aid in oral health, and fenugreek helps regulate blood sugar levels.

Recipe Highlight: Swaadbynitin my own special blend of Garam Masala

Ingredients:

• 1 tablespoon cumin seeds

• 3 tablespoon coriander seeds

• ½ tablespoon cardamom seeds

• 1 tablespoon black peppercorns

• ½ teaspoon cloves

• 1 cinnamon stick (about 2 inches)

• 3 nutmeg flowers

• 1 pod star anise

Method:

• Heat a heavy-bottomed skillet over medium heat. Dry roast the spices, stirring constantly, for about 3-5 minutes or until they become fragrant and slightly darker in color. Be careful not to burn them.

• Once the spices are cooled, transfer them to a spice grinder or a high-powered blender. Grind the spices into a fine powder.

• Transfer the freshly ground garam masala to an airtight container. Store in a cool, dry place. For maximum flavor, use within 2-3 months.

Tips:

• Adjust the spices to your taste. You can add fennel seeds, dried ginger etc. Create your own unique variations!

• Freshness is key: Using whole spices and grinding them fresh will give you the most aromatic and flavorful garam masala.

• Sprinkle it over curries, soups, stews, and even roasted vegetables for an extra burst of aroma and taste.

I look forward to serving you delicious dishes made with blends of my spice mixes at my Supper Club stay tuned for date announcement on my instagram swaadbynitin & website 

Nitin