In Concord, the specialty spice market is a completely different realm; there are jars filled with colorful spice powders and whole spice seeds which turn ordinary meals into gourmet meals. The aroma of the spices will heighten your cooking experience as you proceed through each aisle. The aroma of cumin is warm and earthy; dried chilis are vivid & smell sharp; and garam masala has a beautiful mixture of fragrant aromas. To cook true Indian meals, you need to use authentic ingredients. There are places in Concord to purchase Indian grocery items and spices that contain many high-quality products, not available at the average grocery store.
The spices you will discover in these specialty spice shops are unlike any other spices you have ever encountered, and in fact, were not sold in the average grocery store. They are of extremely high-quality and freshness, and therefore, are considered specialty & rare-grade Indian spices available to home cooks and professional chefs as the result of dedicated suppliers offering authentic Indian spices within Concord. The American Spice Trade Association's (ASTA) website (astaspice.) defines quality & freshness
If you're looking for authentic Indian spices it's important to know where to get those spices and what type of spices you want. Freshly ground, single-origin turmeric from specialty retail will provide you with a bright and almost floral flavor as compared to dried pre-ground turmeric purchased from a grocery store.
By purchasing spices at these specialized markets, you are buying directly from an importer that works with a specific region of India and will ensure that the spice's flavor profile is consistent with the flavor profile of the recipe you want to make.
In addition to the spices you've bought at these markets, you will also be able to get answers to all your questions about the spices you bought. Example: Some cardamom is great for baking and some cardamom works well in savory dishes. You can also learn about how to tell if whole spices are old or stale, and the combinations of spices that will provide you with the basis for an authentic recipe for southern cooking or northern cooking.
Alternatively to the green variety, the black cardamom adds a smoky and spicy taste to foods, whereas the green is more refreshing in nature. The size of the black pod and its shape are odd in that they are large, dark in colour, have a rough-surfaced exterior, and look almost prehistoric! The camphorous aroma of black cardamom is very important for North Indian meat curries and rice dishes; it adds another layer of flavour that cannot be achieved with green cardamom. When you crush a black cardamom pod, its unique aroma will surprise you by being both cool and warm at the same time, and so this is one of the key spices found within garam masala blends.
Kashmiri mirch is an amazing red-colored chili powder that can give food an exciting color, without adding too much heat. It gives the bright red color for cooking tandoori chicken and rogan josh dishes using specific types of chilies cultivated in the transitional weather of Kashmir's unique environment. Authentic Kashmiri mirch, unlike cayenne pepper or other standard powdered chilis, contains gentler spicy flavors that only shine through after everything else has been prepared and seasoned, providing a signature reflection on color.
Indian cookery encompasses many different types of seasonings and ingredients, one of the most bewildering being asafoetida, which can be found both as an extremely hard resin or in powder form. Its aroma is very strong before cooking, yet the complete lack of aroma when cooked into the dish is nothing short of incredible; however, when cooked, it takes on new life, creating a deliciously rich, savory base for numerous Indian courses such as dal, sambar, or vegetarian dishes (usually the aforementioned). For centuries, this spice from India has not only been sought after due to its taste, but also because of its digestive benefits — consequently, it has been an essential ingredient of Ayurvedic cuisine since ancient times.
The pomegranate seeds have a bittersweet taste that is not easily duplicated by any other sauce ingredient. When ground to a powder, or used whole, grounded pomegranate seeds can brighten up any rich gravies, or add depth to vegetable dishes and chutneys. Their sweet-sour taste allows for cooking to balance out the richness in the sauces of Punjabi and North Indian Cuisine, especially in cream based sauces.
At first glance, you might mistake it for dried flowers or bark; however, this lichen adds an essential earthy flavor similar to moss when used in some specific cooking methods used in certain dishes throughout Maharashtra and Hyderabad. When ground and added in meat marination or goda masala preparation, it produces an earthy depth of flavour to the dish as a whole, while not drawing attention to itself. Because of their rare nature, it is almost impossible to find these types of Indian spices outside specialised retail establishments, making Concord's Indian grocery and spice stores your best bet for obtaining them.
Although native to the Sichuan region of China, the spice called tirphal is popular in some regional Indian cuisines, especially coastlines. These are not true peppercorns; they are actually dried berries that give a characteristic tingly/numb feeling when chewed or eaten. The citrus (almost lemon) flavor they add to any fish curry or seafood dish cannot be easily replaced, therefore making them a must-have for anyone wishing to experiment with goan and mangalorean dishes.
The powder from the drying and grinding of unripe mangoes produces an intensely tart powder used as a dry souring agent to add brightness to chickpeas; bring added zest to the potato filling for samosas; and provide the characteristic tang of the chaat masala spice blend. In contrast to vinegars and lemon juices, which add acidity through their liquid ingredients, amchur will add sweetness to your dishes while providing fruity acidity and therefore cannot be replaced in dry vegetable preparations when moisture would negatively affect the texture.
In Concord's specialty markets, the subcontinental spice vendors have the same types of subcontinental spices as the large chain stores but what they have that makes them different is that the stores have a higher turnover rate. The customers who come to these stores buy these spices to use in their everyday cooking and so they have a stable supply of them and they are always being rotated through the store. Whole spices are a lot more potent than pre-ground spices so many serious cooks use a coffee grinder for spices.
When you are looking at the whole spices you want them hard and very bright in colour and have a good aroma when you crush them in your hands. You don't want any of them to smell musty or to be faded in colour. You need to also put them in an airtight container and away from direct sunlight and heat. For the best flavour you should replace them every year but if you keep them stored correctly they can last for up to 2 years with a good consistency of quality.
It can be daunting to begin using new Indian spices, yet through experimentation you will gain confidence quickly. Toast whole spices in a dry skillet until fragrant before grinding them. By following this method, you will produce more intensely flavored food as well as create additional layers of flavour that will greatly enhance your final dishes.
When building the layers of your spice blend, add spices multiple times during the course of cooking. There are spices that will benefit from long, slow cooking, and there are others that will deliver optimum flavour when used at the end of the cooking process.
Concord has unique markets where people can access authentic Indian ingredients that are not available at most grocery stores. These Indian spices are only the beginning for cooks looking to get quality ingredients and use their curiosity and creativity when preparing Indian meals. Each Indian spice represents how they were grown (cultivated) in a specific climate and how that spice has been prepared over generations.
By using these authentic ingredients in the right way, you can make dishes that showcase the complexity and depth of authentic Indian cuisine and develop an understanding of how the spices work together to create unforgettable flavors.
As for the biggest selection of authentic Indian spices, Triveni Supermarket is " THE PLACE" to get these spices and get advice on how to use them properly from their expert staff for the Concord cooking community. The expert staff and their meticulously selected inventory will help you discover these rare spices and elevate your cooking from ordinary to extraordinary. Visit Triveni Supermarket on the web at trivenisupermarket to find the spices needed to bring out the best in your cooking.
A: Whole spices maintain peak flavor for 1-2 years when stored properly in airtight containers away from heat and light, while ground spices should be replaced every 6-12 months for optimal potency and aroma.
A:Garam masala is a warming spice blend typically added near the end of cooking, featuring spices like cardamom, cinnamon, and cloves, while curry powder is a British-influenced blend used throughout cooking with turmeric as its base.
A:Whole spices retain their essential oils and flavors significantly longer than pre-ground versions, making them the better choice for serious cooks willing to grind small batches as needed.
A: Concord's specialized Indian grocery stores offer the widest selection of authentic, fresh spices sourced directly from regional suppliers in India, with knowledgeable staff to guide your selections.
A:Cumin, coriander, turmeric, garam masala, and red chili powder form the foundation of most Indian dishes, though regional cuisines may emphasize different combinations and specialty spices.
A:Fresh spices have vibrant color and strong aroma when crushed; if they smell musty, look faded, or produce little fragrance when rubbed, they've lost potency and should be replaced.
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