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Spices are the most integral and essential part of Bengali cuisine. Buy best quality spices online to get excellent discount in every purchase.
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Spices An Important Part of Bengali Cooking
Being an important feature of Indian cuisine, spices provide different aroma and flavor to your dishes. Every spice has its own flavor and the correct blend of these spices can change an ordinary dish into simply extraordinary. Spices are known as the heartbeat of every Be?gali kitche?. A?d there are so?e spices without which you si?ply ca?’t ?ake your dish delicious. In this article post, we are going to discuss on some important spices which are the basic part of a Bengali kitchen:
Mustard Seeds/Powder (Shorshe) You can simply spice up every dish you cook with this tiny yellow or black mustard seeds. The nutty and smoky flavor of this spice specially is used for vegetables, curries, chutneys and pickles. You can use them either in powdered or in seeds form. This spice is available at AllDayShops, the online grocery store.
Cinnamon (Darchini) This spice has a sweet and delicate aroma and is hugely used in Bengali cooking. This spice is also can be used as either solid or in powdered form. If you add some bits of broken cinnamon sticks to hot oil before cooking, it provides a sweet aroma to the dish. For its sweet and warm flavor, you can use it in desserts dishes also. This spice is an essential part of the Garam Masala.
Fenugreek (Methi) Yellowish Methi seeds come with nutty and bitter flavor. These seeds have a solid aroma and must be used cautiously; otherwise they can waste the delicacy of the dish. But, Methi can easily spice up the chutneys, soups and lentils which you cook, while added in proper amount.
Turmeric (Holud) Turmeric has little aromatic and natural fragrance. If you add it in proper amount, it provides you a nice golden color to your vegetables, daal and curries. This spice also has some medicinal advantages and you can eat it raw or in powdered form. Raw tur?eric’s taste is quite strong.
Kalonji (Kalo Jeera) With little rough texture, these small black seeds come with an excellent peppery flavor. This spice is an essential part of Panch Foron and this spice can be used in almost all dishes. Be it cookies, lentils, paratha or naan or any other vegetable dish, you can add Kalo Jeera slightly to improve its flavor instantly.
Cumin Seeds (Jeera) With its natural flavor these brown colored spices are popular for its intense fragrance. Its different flavor has made it an important spice of every Bengali home. Be it cooking vegetable dishes, meat or fish, you can add slight quantity of Jeera to spark up your cooking. You can turn these seeds into paste, or can roast them or you can use whole. In every way it provides a smoky flavor to your dishes.
Mixture of 5 spices (Panch Foron) Five spices of Panch Foron include: Cumin Seeds (Jeera), Fenugreek Seeds (Methi), Fennel Seed (Mouri), Kalonji (Kalo Jeera) and Radhuni. Just collect the seeds and you will get the aromatic blend of them. It can make the taste of your vegetable, meat and fish dishes yummier. All these spices are available on our site; you can find them browsing the list of spices. So, if you want to buy best quality spices online, just log on to alldayshops.com and meet your buying needs.
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