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The spices

The taste and flavors of Indian cuisine are strongly characterized by Indian spices, famous for their "spicy coloring", sometimes even more!
Among the main things that our chef uses in the kitchen, we can cite:

The Cardamom
Used in ancient times also for healing purposes, in fact they were typical ointments based on this spice, over time it was increasingly used to flavor, often included in the famous Garam Masala, a mixture of spices that is used in classic dishes such as Chicken Curry, Indian Lentils and Basmati Rice.

The Cumin
Often mixed with different populations, Indian cuisine is often used to color all those dishes that contain Curry.

Coriander
Characterized by a refreshing taste and some parsley pattern, it is often included in the very powerful mixture of spices known as Dhania powder.

The Curcuma
Powder characterized by an orange color, in large quantities may be bitter, is also known for its anti-inflammatory properties.

Ginger
It does not need presentations, used all over the world, it is a very hot and powerful root that has different curative properties (antioxidant and anti-inflammatory properties, helps digestion and apparently burns fat!). In Indian cuisine it is used mainly in the frying pan and often mixed with other spices.

Garam masala
It is an explosive mix of spices, typical of Indian and Pakistani cuisine, distinguished by the pungent, ultra-spicy taste. Garam Masala is obtained by tasting together Coriander, Cumin seeds, Cardamom, Curcuma and Cinnamon. Depending on taste and use, these spices are often combined together in very different ways and proportions.

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