Lesser-known herbs & spices no one told you about

If your spice cabinet only has the basic, chilli, jeera, cloves, cinnamon, bay leaf then you are missing out on so some serious flavours! Herbs and spices are the heart beat of Indian Cuisine. They are like those magical ingredients which elevate a recipe and also packs flavour which otherwise would be difficult to achieve. According to Chef Natasha Ganchi, Founder, House of Millets, “The spice mix changes from recipe to recipe and varies from region to region as there are many indigenous spices and herbs used to cook, example mutton cooked in Kerala will be different from the one cooked in Uttarakhand and the one cooked in Kashmir.” On the occasion of Global Herbs and Spices Day, Natasha Gandhi shares some interesting facts about lesser-known herbs & spices that you must know. (Image: istock)

One of my favourite herb is Ratanjot, which is found in Kashmir and is the reason for the red colour in everyone’s favourite dish Rohan Josh. Kashmir is home to spices and herbs which cannot be found anywhere else. Ratanjot also known as Alkanet root is a dried herb which is used to impart a natural res food colour. (Image: istock)

Another less known ingredient found in Meghalaya is Jaiur or also known as winged prickly ash seeds, these are tiny seeds which are not very pungent but have lemon like notes which is great to add in spicy dishes like curries. (Image: istock)

Another rare and popular ingredient is the Kashmiri Lehsun , which is strong and upto seven times pungent than the regular garlic. It can be consumed raw or cooked. (Image: Instagram/da_stageer)

Moving further from Kashmir, in Uttarakhand we have the Garhwal region where we find Jakhiya, Which is a tiny dark seed full of earthy aroma and a crunch which is nothing close to cumin. It is used in tempering in many dishes like the famous Jakhiya Aloo, and in most of the curries and vegetable dishes up in the mountains. (Image: istock)

In Bengal a spice called Radhuni is a secret spice used in many dishes, it’s the seed of wild celery which has been dried. A pinch of this can bring a distinct flavour to any curry. The whole Radhuni when fried in hot oil is a great tempering. Recently on my trip to Kolkata I tried the Radhuni Black Mutton and its flavour was nothing like I have ever had before. (Image: istock)

The next spice is the Bhut Jholakia chilli, which is the hottest chilli found in North east India. A small amount can add heat to any curry and add flavour bomb unlike regular chillies. Currently many people are trying to pack this flavour in bottles and sell Bhut Jholakia sauces which can be a great addition to ones kitchen. (Image: istock)

Another chilli to add in ones spice box would be Kanthari Malagu or white bird eye chilli which is grown in Kerala, it’s pungent and hot and used to add in pickles, salads and even curries. (Image: istock)

In the south we get Kalpasi also known as Dagad Phool or black stone flower. It has a very unique flavour and is quite famously used in Maharashtrian, Chettinad and Hyderabadi cuisine. It’s a lichen which grows on trees and when added to dishes it lends a woody aroma and a blackish dark hue to so many dishes like Mutton curry, Misal and is also a key ingredient in the Goda masala made in Maharashtra. (Image: istock)

To add to the list above we also have Anardana which is dried pomegranate seeds used in Punjabi cooking to add sourness, the Lakadong Turmeric which has the highest curcumin and a very unique taste, Kalonji which is also known as Nigella seeds are slightly bitter sweet and used a lot in Bihar and Bengal in curries to add a sour sweet note to them, Kapok Buds which are Indian capers and look like large cloves but taste different and used a lot in Karnataka especially to make Bisi Bele Baath , kabab chini, long pepper, Sichuan pepper and many more. (Image: istock)

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