Spices Used In A Tandoor

Indian food is nothing without spices, anything we cook or on any cooking appliance we use we need our spices as a prerequisite for our food to taste like what it tastes like. Spices are the heart of our food. Turmeric, red chilly powder, kashmiri mirch, cardamom, cumin seeds, garam masala, coriander powder, cloves, mustard seeds, asafoetida the list will keep on increasing if we are to name the spices but the ones listed above are the core and much needed ones! We can also call them spices of tandoor. And to intrigue you these spices are not just necessary to enhance the flavors of food but also they have some very brilliant health benefits. And yes we agree everything is a boon when used and done in an appropriate amount thus the same goes with these spices. They will offer you benefits till the time you use it in the appropriate amount.

The following blog will be about what are the benefits of the spices listed above and how they enhance the flavor of food. The speciality is that these spices can be used in any cuisine that is cooked, be it Indian, Punjabi food, Gujarati food, continental, chinese and most importantly in tandoor recipes.

Turmeric Tandoor

The very first thing that turmeric does for us is to give yellow color to the food.
Other than adding color it can offer people health benefits like arthritis, anxiety, it can improve your kidney health.
It helps with degenerative eye conditions which means eye diseases that can blur your vision.
It adds a subtle aroma and adds an imperceptible ginger like taste.

Red chilly powder Tandoor

This is red in color and can be used according to your taste buds, some people are in favor of spicy food so they can use accordingly and some like less spicy so you can use accordingly as it adds spice to the food.
This also provides the red color to the tandoor that you often see.
The benefits this has to offer you are as follows, it controls blood pressure levels of a person, also maintains weight in some form.
Helps in building immunity, and enhances the power of cognitive thinking skills too.
The best part is in some ways it maintains your skin and hair health too.

Cardamom Tandoor

Cardamom( Ilaichi) consists of a floral-like structure that has citrus inside it.
It adds a pungent and aromatic flavor to the food.
You need to crush the seeds or can also crush the outer floral sheet and then put it in your food.
It is an antioxidant that helps in controlling blood sugar levels and cholesterol levels of a person.
If you eat a cardamom on a daily basis it might reduce the risk of cancer.

Cumin seeds Tandoor

This is the most common amongst all the spices, these are tiny seeds known as jeera.
They give a subtle sweet taste to the food and reverberates a crackling sound when put in hot oil.
Cumin seeds work best for the people who suffer from issues related to digestion. You can also have it in the raw form.
It promotes weight loss and may also help in diabetes and control blood cholesterol levels.
Cumin seeds are a rich source of iron.
It also fights with inflammatory properties that occur in our body.

Cloves Tandoor

These are brownish-black in color and have a floral-like structure.
They provide a sweet, spicy and bitter taste to the food.
Cloves (laung) have antioxidant and anti-inflammatory properties. So they work best for digestion.
They also help in respiratory problems like cold and cough, bronchitis, asthma etc.

Asafoetida Tandoor

Asafoetida, also known as hing, has a slight flavor of onion.
These are best for solving problems that involve digestion, nervous problems, hypertension, and also menstrual cramps.
This is one of the most common spices that Indians use in their food.

Spices Used In A Tandoor