India is a land of spices, and every region has its own unique flavours and aromas. Spices are not only used to enhance the taste of food, but also to provide health benefits and preserve food for longer periods. While some spices are common and widely used across the country, there are others that are lesser known but equally worthy of attention. Here are 10 uncommon spices from different regions of India that you can try to spice up your food.
Kalpasi: A dark purple flower with a smoky aroma
Kalpasi, also known as black stone flower or patthar ka phool, is a type of lichen that grows on rocks and trees. It is mostly used in south Indian and Maharashtrian cuisines, especially in spice mixes like Chettinad masala and goda masala. Kalpasi adds a smoky aroma and a woody flavour to the dishes, and is often paired with other spices like cardamom, cinnamon, and cloves.
Guntur: A fiery chilli from Andhra Pradesh
Guntur is a variety of chilli that is grown in the Guntur district of Andhra Pradesh. It is one of the hottest chillies in the world, and is known for its spicy and pungent flavour. Guntur chilli is extensively used in Andhra cuisine, especially in pachadis, pickles, and curries. It is also exported to countries like China, Canada, and Japan, where it is used to add heat and colour to their dishes.
Kokum: A tangy fruit from the Konkan coast
Kokum is a fruit that belongs to the mangosteen family, and is mainly found in the western parts of India, particularly Maharashtra, Goa, and Kerala. The fruit has a sour, sweet, and salty taste, and is used as a souring agent in various dishes. The fruit peel is dried, salted, and powdered, and is used as a masala. Kokum is also used to make refreshing drinks, syrups, and candies.
Radhuni: A herb-like spice from Bengal
Radhuni, also known as wild celery or ajmod, is a spice that is native to Bengal and neighbouring regions. It looks like carom seeds, but has a herb-like taste and smell. It is one of the ingredients of the famous Bengali spice mix, paanch phoron, along with fenugreek, nigella, fennel, and cumin. Radhuni is used to temper dishes like dals, fish curries, and vegetable stir-fries.
Ratanjot: A natural colourant from Kashmir
Ratanjot, also known as alkanet, is a dried herb that is used to impart a natural red colour to food. It is mostly used in Kashmiri cuisine, especially in the signature dish, rogan josh, which is a lamb curry. Ratanjot is soaked in oil or water, and then added to the dish to give it a rich and vibrant hue. Ratanjot is also used for medicinal purposes, as it has anti-inflammatory and antiseptic properties.
Lakadong turmeric: A high-curcumin spice from Meghalaya
Turmeric is a well-known spice that has many health benefits, thanks to its active compound, curcumin. However, not all turmeric varieties have the same amount of curcumin. Lakadong turmeric, which is grown in the Lakadong village of Meghalaya, has the highest curcumin content among all turmeric varieties, ranging from 7% to 12%. Lakadong turmeric is used to make teas, curries, soups, and other dishes, and is believed to have anti-inflammatory, antioxidant, and anti-cancer properties.
Bhut jolokia: One of the hottest peppers in the world
Bhut jolokia, also known as ghost pepper, is a chilli pepper that is native to the northeastern parts of India, especially Assam, Nagaland, and Manipur. It is one of the hottest peppers in the world, and has a Guinness World Record for its spice quotient. Bhut jolokia is used to make pickles, chutneys, sauces, and curries, and is also used as a deterrent for wild animals and as a weapon by the Indian Army.
Jakhiya: A crunchy spice from Uttarakhand
Jakhiya, also known as wild mustard or cleome seeds, is a spice that is used in the Garhwali cuisine of Uttarakhand. It is a small, brown seed that is harvested from a wild plant called Cleome viscosa. Jakhiya is used for tempering dishes like dals, curries, and salads, and adds a crunchy texture and a nutty flavour to them.
Anardana: Dried pomegranate seeds with a sweet and tangy taste
Anardana is a spice that is made from dried pomegranate seeds. It is mostly used in north Indian cuisine, to add a sweet and tangy flavour to dishes like curries, tikkis, and drinks. Anardana is also used as a preservative and a thickening agent, as it helps to bind the ingredients and give a nice texture to the dishes.
Kodampuli: A sour and fruity spice from Kerala
Kodampuli, also known as Malabar tamarind or Garcinia cambogia, is a fruit that is used as a spice in south Indian cuisine, especially in Kerala. It is a pumpkin-shaped fruit that is sun-dried and smoked, and then added to dishes like curries, stews, and rasams. Kodampuli adds a sour and fruity flavour to the dishes, and is also known to aid in weight loss and digestion.
