Lands and People - India
(Online encyclopaedia)
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The primary distinction between the cuisine of India and other world cuisines is the inventive use of spices, or masalas, which gives Indian cooking its unique flavor. Cumin, coriander, turmeric, black pepper, mustard seeds, fenugreek seeds, fennel seeds, asafetida (pungent dried resin from a perennial herb), cinnamon, cardamom, cloves, nigella (black onion seed), nutmeg, and saffron are the spices most frequently used. To get the most flavor from them, spices are typically fried or toasted as part of the cooking process. Spices are used in either whole or ground form; ground spices are often mixed with water or vinegar to make a seasoning paste.