Usages In Indian cuisine, coriander is mainly used for taste. Frying, roast-ground coriander powder in oil gives the characteristic 'curry' flavour. Coriander seeds have diuretic properties. It alleviates gas and tones the digestive tract.
Usages Roasted very briefly on low fire (for only a minute) on a tawa (girdle) and then ground into powder helps release its flavour more fully. Cumin is considered a digestive.
Usages Kashmiri Mirch is a special blend of medium hot quality Red Pepper. When used in curry it imparts bright red colour making food more appealing and palatable. It is added to marinade for marinating and to frying onions along with chopped tomatoes while preparing curries.
Usages Red Chillies are used in Indian dishes for their hot taste and reddish colour. Red chilli ground together with coconut gives curry a firm texture. Chillies are a great source of vitamin C and good for digestion.
Usages We indians majorly use turmeric to marinate fish before cooking. Turmeric is used as a colouring as well as flavouring agent in indian cuisine and also acts as a very powerful immunity booster for human body.
