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The Joy of Indian Spices

Summary: Learn about the wonders of Indian spices.
Air Date: 5/3/17
Duration: 27:05
Host: Dr. Mike Fenster
Guest Bio: Raghavan Iyer
Raghavan IyerRaghavan Iyer, a James Beard Award winner and an IACP Award–winning Teacher of the Year, is the author of 660 Curries, Indian Cooking Unfolded, and other cookbooks.

He has written for Cooking Light, Fine Cooking, Saveur, Weight Watchers Magazine, EatingWell, and many other publications, and is host of the Emmy Award–winning documentary Asian Flavors.

Born in Mumbai and fluent in six languages, he now lives with his family in Minneapolis.
  • Book Title: Smashed, Mashed, Boiled, and Baked—And Fried, Too!
  • Guest Facebook Account: www.facebook.com/raghavan.iyer
  • Guest Twitter Account: @660curries
The Joy of Indian Spices
Spices are wonderful for improving health while flavoring your food. The spice trade drove Westerners to India many years ago.

Rome had to pay a ransom when sacked. Peppercorns were so valuable that they were demanded alongside gold and silver.

Indian cuisine differs by region. Northern India uses aromatics and reflects Middle Eastern cultures. Here you will find use of saffron, cinnamon, cloves, and bay leaves for warming flavors. Southern India uses assertive flavors like coconuts, chilies, peppers and tropical tastes. Eastern and Western India blend the tastes of the north and south into their own combinations.

The important thing about spices is finding balance in the dish.

Getting 8 Flavors From One Whole Spice

  1. Raw
  2. Ground raw
  3. Toasted
  4. Ground after toasting
  5. Sauteed in a fat
  6. Ground after sauteeing
  7. Soaking in liquid
  8. Ground after soaking
Listen as Raghavan Iyer joins Dr. Mike Fenster to share the wonders of Indian spices.

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