Spices are prized for their rich, complex flavors that vary from mild and fruity to intensely pungent. These flavors enhance both traditional Indian dishes and international cuisines, making them versatile ingredients in global culinary practices.
Red chilli powder is typically made from dried red chillies. The
variety of chillies used can affect the flavor, heat level, and
color of the powder.
It contains capsaicin, which gives chillies their heat and also
offers potential health benefits such as boosting metabolism,
aiding digestion, and providing antioxidants.
The turmeric root is bulbous and has a tough, brownish skin.
Inside, it is bright yellow-orange in color, which is the source
of turmeric's intense hue.
Turmeric contains bioactive compounds called curcuminoids, with
curcumin being the most well-known and studied. Curcumin has
antioxidant and anti-inflammatory properties and is believed to
offer various health benefits, including potential anti-cancer
properties and support for joint health.
Red chillies vary widely in terms of flavor and heat intensity.
They can be mild with a subtle sweetness or extremely spicy with a
fiery heat. The heat of chillies is measured on the Scoville
scale, which quantifies the concentration of capsaicinoids
responsible for the pungency.
Store fresh red chillies in the refrigerator in a paper bag or
wrapped in a paper towel to maintain freshness. Dried red chillies
should be stored in an airtight container in a cool, dark place to
preserve their flavor and pungency.
