Indian spices

India is a country full of traditions, with a multitude of cooking styles and regional dishes. Indian cuisine is a combination of subtle flavours - it is a real feast for all connoisseurs of exotic foods. Flavours are so varied, as the Indian climate and its inhabitants are.

 Delicately scented, tangy, hot spices coming from this beautiful country are mixed with expertise in precise proportions, in order to create the dishes we propose.

Medical researches confirm what Asians have known for centuries - the spices in a typical curry can be good for you, as they contain powerful antioxidants that help protect cells and ward off conditions such as heart disease and some types of cancer. Let's take a little journey through the most common spices used in our restaurant.

Chillies come in many varieties, green being the more immature type. India is the largest producer of this popular spice, which grows on a small bush-like plant. They have a lingering hot taste, which can be relieved by drinking milk or yoghurt. Many Indian dishes contain chillies far their flavour as well as fire but are more noted far their presence in Vindaloo and Jalfrezi type dishes. Chillies are used in many forms fresh, dried or powdered green are the mildest form. When they have ripened to red and dried in the sun they become hotter and hotter still, when ground to a powder. They are rich in vitamin C and are said to stimulate the appetite. Chillies contain capsaicin -the powerful compound that gives them their firepower, this increases the lining of the stomach and protects against ulcers. Applying in the form of a cream can relieve muscular aches and pains 

Cardamoms grow wild in the forests of Southern India. They nave been used in Indian cooking far centuries and favourite for adding to desserts. They have a strong distinctive aroma. The seed contains an oil that is believed to have aphrodisiac properties.

Coriander leaves are used as a garnish and like parsley are added to most dishes far their strong pungent flavour. The seed ground to a powder is used to give more of an aroma as their scent is quite dominant. The use of coriander as a remedy which dates back to ancient Egypt. It is wildly used far its antibacterial properties and aids in neuralgia and rheumatism, studies also suggest coriander has anti-inflammatory qualities.

Cumin cultivated in India is a native of Eastern Mediterranean Countries. The seed has a spicy sweet aroma with a slightly bitter taste. Its use is valued in vegetable, lentils and rice dishes and is said to improve the appetite and ease stomach disorders.

Fenugreek is native to India. The spicy leaves called 'Methi' are commonly used in India to enhance the flavour of curry and are particularly good with fish and vegetable dishes When ground to a powder, the flavour becomes more tangy and aromatic. Fenugreek is rich in protein, iron and vitamins, which made it an important ingredient in the poorer areas of India It also helps lower blood pressure and aid in cases of anaemia and diabetes.

Ginger is an aromatic hot tasting root of a tropical plant. Most of the crop is sun dried and ground to a powder. Fresh ginger, is a well-used ingredient in Indian cooking adding it to a wide variety of dishes. In the early years, it was considered one of the most popular spice's after pepper. In many parts of the world, harvesting is still done by hand. Ginger is of great benefit in treating nausea, indigestion, poor circulation of blood and travel sickness.