Indian cooking uses spices to awaken the flavor of foods, and to make even the simplest dishes taste vibrant and dimensional.

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 portrait of the Indian ... at Berlin's Museum Barberini ...

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 ...

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 ...

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 ...

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 ...

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 ...