The number of Indian food restaurants in Madrid is rapidly increasing. Indian cuisine is not only tasty but also healthy. The most remarkable feature of Indian food is the use of spices in different styles. One can find a huge array of spices in the sub-continent. Indians use both whole and ground spices. These spices are mixed together in a complex spice blend. Most of the spices are dry roasted because it helps to release the excessive oils before being grounded into the mixture. Some spices can be blended only by a mortar or pestle. Generally, a particular spice grinder can be used. Most used spices, used by Indians include black pepper, cardamom, cassia bark, clove, cumin etc.
Black pepper is a native Indian spice. It actually belongs to Malabar region and the Western Ghats. It is challenging to grow as it depends upon on many natural cycles. This spice is really good for health as it contains plant derived chemical compounds which fight against many diseases. It has anti-inflammatory, anti-flatulent and carminative properties. It also contains minerals such as potassium, calcium, manganese, iron etc.
Indians use two kinds of cardamom: black and green. Cardamom is used in almost every Indian item, even in lassi. It is light flavored and sweet in taste. Black cardamom is a strong and smoky spice. It can act as antispasmodic, carminative, diuretic, stimulant and tonic.
Cassia bark is also called Chinese cinnamon as it is actually the genus of the cinnamon tree. Though it is the genus of the cinnamon tree, cassia is different from cinnamon. In comparison to other spices, cassis is cheaper in cost. It was used in Chinese herbal medication in the ancient time. It helps to deal with the cardiovascular disorder, digestive problems; improves gentio-urinary, circulation and immune system.
Clove is a very popular Indian spice. It has anti-oxidant, antiseptic, local anesthetic, anti-inflammatory, carminative, rubefacient and anti-flatulent properties.
Cumin has multiple phytochemicals which contain antioxidant, anti-flatulent and carminative properties. It also contains dietary fiber. Apart from these, cumin contains copper, potassium, calcium, selenium, manganese etc.
People, with the help of the internet, are now able to know more about Indian cuisine. Perhaps, it is a major reason behind the growing popularity of Indian food in Madrid. Swagat restaurant, one of the best places to eat in Madrid offers tasty and healthy Indian dishes at affordable prices. For any information, contact: email@example.com