As many chefs know, preparing Indian food at home requires an appreciation for the many spices needed to achieve this cuisine's richness and complexity. This also calls for grinding your spices ...

Who needs paint when your kitchen doubles as an art studio! Shiksha’s art has a dash of spice—literally! With turmeric for its golden glow and red chili powder for fiery flair, she’s crafted a ...

In the first century CE, India's spices—especially black pepper and malabathrum (a type of cinnamon)—became an important commodity in trade with the eastern Mediterranean. Demand for spices ...

But the world’s demand for spices grew throughout the Roman era and into the medieval period, defining economies from India to Europe. This demand gave rise to some of the first truly ...

Add the garlic and fry until golden-brown. Add the Indian five-spice to the garlic and heat over a medium heat for a few seconds, being careful not to burn the spices. Pour the garlic and five ...

Cumin is a true all-rounder in South Indian cooking. With its earthy, slightly peppery flavor, cumin is perfect for tempering (tadka) in curries, rasam, and sambar. It’s a key ingredient in ...

One example is fried chicken coated with chickpea powder and seasoned with chaat masala, a spice mix from India. Bharat sometimes touches on Indian history on the program, broadcast from the ...

You’re in the spice hub,” says Chef Shri Bala, a TV host and food historian whose culinary calling started at an early age by learning recipes from the groundbreaking Indian cookbook written ...