Uncommon Indian spices that can add magic to your food

Indian food is incomplete without spices. We all have grown up eating foods dused in a melange of spices like turmeric, coriamder, cumin, pepper, garam masala etc, and in fact it is the combination/absence or addition of these spices that decide the taste of a dish. Most of these spices are added not just for taste but also for the plethora of health benefits that they offer. But here is a list of some spices that are not so well known, but can actually take the taste of food to another level. Most of them are used regionally to add flavour to dishes.

After being rewarded as one of the spiciest chillies in the world by Guinness Book of World Records, Bhut Jolokia (Ghost Pepper) has suddenly become popular. This red-hot pepper is used mainly in North East India and it is said that even touching this chilli can give you a burning sensation. For those who love that hint of extra spiciness, it is a must try. You can also use the pickle made of this super spicy chilli as an accompaniment.

Also called dried celery, Radhuni is easily confused with carom seeds (ajwain) because of their similar appearance. However, it is a small dried fruit from the celery plant and tastes like a mix of parsley and celery. Radhuni is widely used in the Bengali cuisine and also in southern parts of India. It adds an earthly flavour to the dishes.

A rare variety of the Bird’s Eye Chilli, Kanthari Malaku is white in colour and is majorly found in parts of Kerala and Tamil Nadu. The spice quotient in Kanthari Mulaku is as high as green chillies and have been used to stimulate appetite, control cholesterol.You can add it as a tadka in your dals and curries for that unique flavour.

This spice also has been used in various medical treatments involving stomach digestion. Although the spice is not pungent on its own, it still leaves a numbing sensation on the tongue along with lemon undertones. They taste best when roasted and in salads and Continental dishes.

Similar to chives, Maroi Nakupi is a herb belonging to the garlic family. It is used in parts of North East India as a replacement of garlic and sometimes onions too.

Also known as dried pomegranate seeds, Anardana is used in various dishes to add a hint of tanginess. In Punjabi households, Anardana is one of the most important ingredients to be added in stuffing for parathas and even in Kadhi.

A delicious and natural food colour, Ratanjot is widely used in Kashmiri and Himachali cuisine. The luscious crimson colour that yous see in a Rogan Josh dish is obtained with this dried herb.

Also known as Patthar ke Phool or black stone flowers, it is believed that Klapasi has no flavour of its own and yet it adds a unique flavour to everything it is added to. It is a kind of lichen that is grown in the woods and is an integral part of various cuisines as it is blended with other masalas to create an all-spice mixture. Potli Masala in Lucknow and Goda Masala in Maharashtra are some of the famous spice mixes that use Kalpasi.

One of the finest varieties of turmeric in the world, Lakadfong Turmeric is grown in parts of Meghalaya. The root and the stem part of the plant are used after being crushed into a fine powder. Lakadong Turmeric is an integral part of the North-Eastern Cuisine and is loved for its unique taste.

Widely used in Indian households, Kalonji is the beauty that you see scattered on your naan. These black, drop like tiny seeds are a bit bitter and sweet in taste. Apart from decorating naan, Kalonji is also used in different pickles as it helps to preserve the pickle and add sweet-sour flavour to it. They are used in Bihar and Bengal to add extra flavour to curries.