Every Indian cuisine is colourful and aromatic with Indian spices or “masalas.” Indian spices not only add flavour to food but have other health benefits. Yet, there are many myths and misconceptions about Indian spices. In this blog, we will debunk some common masala myths and provide accurate information about spices that add flavour!
Myth 1: Indian spices are too hot and spicy
Perhaps, one of the most common myths about Indian spices is that they are all hot and spicy. True, there are many dishes that provide a spicy kick, but not all spices are intended to provide heat. Some spices such as turmeric, cumin, coriander, and cardamom provide flavour and fragrance but do not “scorch” the palate with spice. The heat can be adjusted once again, depending on the chef, which will allow them to find the “sweet spot” and provide the best flavour for any given audience!
Myth 2: Spices are bad for digestion
Despite this common perception that spices upset the stomach, many Indian spices are touted to aid digestion. To start with, cumin and fennel seeds are widely used in Indian cuisine at the conclusion of a meal for digestion, and to avoid bloating of the stomach. And of course, ginger, another common Indian spice used in many dishes, is known to be present preferably to soothe upset stomachs and nausea. Though, using spices is not harmful but rather improves digestion when utilised properly, enhances digestion.
Myth 3: Indian Spices Are Unhealthy
A common misconception is that the excessive use of spices makes Indian food very unhealthy. In fact, most Indian spices have numerous beneficial properties. For example, turmeric is packed with anti-inflammatory and antioxidant properties. Fenugreek seeds help lower blood glucose levels. Cloves have a high antioxidant content. Ultimately, Indian cutting spices contribute to a healthy diet when incorporated appropriately.
Myth 4: All Masalas Are the Same
Another prevalent myth about spices is that all masalas are the same or taste similar. In actuality, there are various types of masalas used in Indian cuisine, each possessing a specific combination for certain dishes. Garam masala is a warm spice that is typically used in most curries. Chaat masala is a tangy spice used to season snacks and salads. Ultimately, the basis of Indian cuisine revolves around an understanding of which masalas to use for which purpose.
Myth 5: Pre-Made Masalas Are Inferior
While purists may argue for freshly ground spices, there is nothing intrinsically inferior about ready masalas. Many good brands sell excellent spice mixes that save one a lot of time and ensure uniformity in taste. The trick lies in picking masalas with as few additives and preservatives as possible to give you the closest taste to the real thing. Using pre-made masalas often saves time without any loss in flavour.
Conclusion
Indian spices or masalas form an essential ingredient in the rich treasury of the country’s cuisine, not only for their flavour element but also for their healthy effects. By deconstructing some of the common masala myths, we will understand the true value these spices bring into our diet. Whether a seasoned cook or a fresher to Indian cuisine, knowing facts about Indian spices will enhance the culinary experience and let you enjoy the full depth of flavors they have to offer.