When most people think of Indian food, they think of dishes like curry and tikka masala. But there’s so much more to Indian cuisine than that! Here we’ll explore some unusual Indian spices that are worth adding to your kitchen repertoire.
Kalonji (Nigella Seeds)
Kalonji is a spice that is often used in Indian cuisine. It has a pungent, peppery taste and a slightly bitter aftertaste. The seeds of the Kalonji plant come from Nigella sativa. Black cumin is similar to the plant, so the two spices are sometimes used interchangeably. However, kalonji has a more pungent flavour than black cumin.
Bhut Jolokia/Raja Mirchi (Naga Chilli/Ghost Chilli)
Bhut Jolokia is a chilli pepper that is famous as the world’s hottest pepper. It is also popular as the Naga Jolokia, Raja Mirchi, or Ghost Chilli. It was originally from India and is popular in Indian cuisine. The Bhut Jolokia pepper is about twice as hot as the jalapeño pepper. It has a fruity, smoky flavour and is used in curries, chutneys and sauces.
Radhuni (Dried Fruit Of Wild Celery)
If you’re looking for an unusual Indian spice, look no further than radhuni. In India, the dried fruit of the wild celery plant is a staple in a variety of dishes, but it’s especially popular in Assam, the northeastern state. Radhuni has a strong, pungent flavor that’s slightly bitter and peppery. It’s great for adding flavour to curries, dal, and other dishes.
Kalpasi/Dagad Phool (Black Stone Flower)
Kalpasi (Dagad Phool) is an unusual Indian spice that is a great way to add flavour to food. It has a black stone flower appearance and a strong, pungent flavour. Kalpasi is a great way to add flavour to meat dishes, curries, and rice dishes.
Ratanjot (Alkanet Root)
Ratanjot, or alkanet root, is a dried red root found in India. It has a slightly bitter but otherwise pleasant taste and is an excellent way to add colour and flavour to Indian dishes. Ratanjot is unusual among Indian spices since it contains a high concentration of oil, which gives it a long shelf life.
