11 Uncommon Spices From Distinctive Areas Of India To Spice Up Your Food items

What is food items with out some spice? And luckily, we have loads of them in India. The vigorous use of spice is what tends to make Indian cuisine stand out among the other world wide cuisines. Your pantry should be whole of frequent spices that are applied across the country for day to day cooking. But you may possibly have found how the flavours of a individual dish modify as it traverses the boundaries in the country. The use of neighborhood spices provides a whole new dimension to foods. India is a Pandora’s Box of spices each area will have a different set of spices they use other than the popular types. Let us investigate some of these lesser-identified Indian spices that can make your food all the much better. 

Make room in your spice cabinet for these spices and greatly enhance your cooking with a bang of flavours. Tap into the repertoire of Indian spice produce to deliver far more spice from your kitchen.  

(Also Browse: Top 10 Indian Spices And Herbs)

Here’re 11 Of The Lesser-Recognised Indian Spices You Ought to Investigate: 

1. Kalpasi 

Kalpasi – the dim purple flower is ordinarily blended with other components to masala mix like the famed Chettinad masala in south Indian areas, and godi masala in Maharashtra, Also named ‘patthar ka phool’ or ‘black stone flower’, kalpasi adds its smoky aroma and woody flavour to foods. 

2. Guntur 

What tends to make Andhra delicacies so hot? It has a large amount to do with the spice of Guntur. Guntur is a person of the regional chillies which is extensively utilized in spicy Andhra preparations like pachadis and curries. You would be shocked to know that Guntur has really a demand from customers overseas with international locations like China, Canada and Japan and import it from India to spice up their meals. 

3. Kokum 

Kokum is really a fruit but is utilized as a spice in Konkan areas, and is uncovered primarily in Maharashtra, Goa, Kerala and Karnataka. It lends its tangy, tarty and salty flavours to the food items it is extra to. The fruit’s peel is dried, salted and then ground to make a powder, which is utilized as masala.  


Kokum adds tanginess to Konkani food
Image Credit score: iStock

4. Radhuni 

Radhuni can be credited for building Bengali food items even additional delightful by staying part of the exclusive paanch phoron spice combine. Radhuni seems to be like carom seeds but tastes and smells like a herb. But it is truly a dried fruit that grows in southern parts of Asia.  

(Also Study: 8 Magical Spices That Can Recover You From Inside of)

5. Ratanjot 

This dried herb is generally utilized to incorporate normal colour to foodstuff. Ratanjot gains attractiveness as you move up the place into the hilly states of Himachal Pradesh and Jammu And Kashmir. It is ratanjot that brightens up the popular Kashmiri dish of rogan josh with its distinctive crimson hue and moderate heat.  

5. Bhut Jolokia: 

Permit us introduce you to the ‘baap’ of all spices. Named the “best chilli pepper in the globe” by the Guinness Planet Documents in the 12 months 2007, bhut jolokia is as fiery as it can get. The pepper is grown in Assam and applied all about north-consume India to convey a lot of heat to their food. We hear even a smidge of this spice can deliver tears to your eyes. 

bhut jalokia 625

Bhut Jolokia is the spicient spice in India. 
Photograph Credit: Hoihnu Hauzel

7. Lakadong Turmeric

Turmeric is a person of the prized possession of south Asia and has obtained huge international recognition. Lakadon turmeric is a fantastic wide range of turmeric with a high curcumin benefit (about 7 for each cent). Located and used typically in Meghalaya, Lakadong turmeric is derived from the underground stems of Curcuma Lomba root and rhizome. 

(Also Go through: 4 Spice Mix Possibilities To Place Together A Scrumptious Food)

8. Jakhiya 

Jakhiya, the seed of an edible plant in the Himalayan region, is widely utilised in the Garhwali cuisine in Uttarakhand. The seeds are sun-dried just before tempering them in oil to pour more than curries and gravies. Jakhiya gives delectable crunch and pungency to meals. 

9. Kodampuli 

This Malabar tamarind performs wonderfully to increase sourness, tanginess and smokiness to foodstuff. The tinge of sweetness from the tamarind balances the flavours of dishes like rasam, stews and curries. Kodampuli is generally made use of in Kerala exactly where the fruit is dried in the solar till it turns crispy and the skins are infused with some smoke.  

10. Anardana 

Anardana – dried pomegranate seeds – have a melange of sweet, fruity and tangy tones that incorporate advanced flavours to food items. Anardana is well known in north India and moreover remaining utilized as a sweet spice, it is also applied as a preservative to make chutneys and pickles in position of other organic preservatives like lemon juice. 


Anardana spice is derived from pomegranate fruit.
Photograph Credit history: iStock

11. Maratti Moggu 

If you at any time tried out Karnataka-exclusive bisi bele baath and loved it, you must know about this spice that contributed to generating the dish so yummy. Maratti Moggu is a brown-colored dried Kakop flower bud of the Red Silk Cotton tree and has a powerful pungent style like clove spice.  

(Also Read: 5 Lesser-Known Indian Cuisines Each and every Foodie Need to Try)

Experiment with these hidden gems of Indian spices and grow your culinary abilities.

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