Click here to Login
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
South Indian cooking call for a good number of spices to be used in their cooking. There are 11 essential spices that when used in combination results in a unique flavour. These spices are turmeric powder that has a vibrant yellow colour that happens to be a major colouring agent in the South Indian cooking. Jeera or cumin seeds used for tempering, in South India, it is often used in rasam and sambar. Mustard seeds, the main ingredient for tempering South Indian cuisines. Coriander seeds are like jeera that adds aromatic flavour to the dish. Black pepper is extensively used spices all over the world, it is primarily used in the South Indian cuisine to infuse hot pungent flavour in a dish. Another such spice is fenugreek has a bitter taste and is used in sambar. Hing is yet another spice used for flavouring. Red chilli another important spice, which is used in all most all cuisines. Curry leaves are used almost in all dishes prepared in the down south from sambar to meat curry. Cardamom is another spice that has a unique flavour, there are both kinds of green and black. Cinnamon a super spice that gives a unique flavour to the food. They are available as whole or even in powdered form.