Interesting Fact about Vegetarian Food
Did you know this?
What makes an Indian, or Any Vegetarian or Vegan Meal, Tasty and Delicious, is the usage of Spices and Herbs in savory dishes.
For a Vegetarian or Vegan dish of any cuisine, Spices & Herbs compensate for fat and even sugar. You can avoid using altogether, or use less of, items such as butter and oil. This can help you to lose weight, if you follow a proper, well balanced diet every day.
There are so many spices and herbs, but some of them are as follows. This is just a broad, general description of spices in various cuisines. Variations may exist from time to time. The main reason for offering this list is to emphasize the usage of spices and herbs in daily cooking for healthy living.
In Indian cooking, Cumin, coriander, turmeric, asafoetida, cayenne, clove, cinnamon, cardamom, black pepper – are some of the popular spices available in powder form. Mustard seeds, coriander seeds, caraway seeds, dried red chillies, cardamom, clove, cinnamon – are some of the seeds which amount to spices when ground fresh or roasted and ground. Adding Red or Green Chillies, Fresh Ginger and other other Condiments also helps to turn a dull meal into a very interesting one, and at the same time, makes the meal healthy too. Leaves such as cilantro, curry Leaves and bay leaves also add flavor to the food item.
In Italian cuisine, basil, oregano, basil, oregano, rosemary, thyme, sage, and fennel seeds are considered essential while bay leaves, red pepper flakes, garlic, and onion powder are also common.
Common Mexican spices include cumin, chili powders (like ancho, guajillo, and chipotle), Mexican oregano, and annatto (achiote).
Greek and Mediterranean spices include oregano, basil, thyme, rosemary, and mint for a fresh and earthy base, along with cumin, cinnamon, and paprika for warmth and depth. Other frequently used spices are dill, marjoram, garlic, and bay leaves.
Common spices across Chinese, Japanese, Korean, Vietnamese, and Thai cuisines include ginger, garlic, star anise, and chili.
Soy sauce is typically used in East and Southeast Asian cuisines, such as Chinese, Japanese, and Korean, but also features in other global cuisines like Indonesian, Surinamese, and even some Peruvian dishes. It’s used for flavor, as a seasoning similar to salt, and as a key component in many sauces, marinades, and broths. Soy sauce is a fermented seasoning made from soybeans, wheat, salt, and water, not a single spice. It is a liquid seasoning known for its salty, umami flavor, which comes from the fermentation process that breaks down proteins into complex amino acids.
Common spices in Chinese cookinginclude the components of five-spice powder star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds) as well as fresh aromatics like ginger and garlic. Other essential spices are white pepper, various types of chilies or chili pastes, bay leaves, and cumin.
Healthful spices for Japanese cooking include wasabi (Japanese horseradish), shichimi togarashi (Japanese seven-spice blend), sansho pepper, and ginger. Other flavorful ingredients and condiments, sometimes used in spice-like ways, include yuzu koshÅ(citrus chili paste), karashi (spicy mustard), and sesame seeds.
Common spices and seasonings in Korean cooking include gochugaru (chili flakes), gochujang (chili paste), garlic, ginger, and black pepper. Other essential ingredients are soy sauce, sesame oil, sesame seeds, and aromatics like green onion.
Key healthy spices for Thai vegetarian cooking include curry pastes, chili peppers, lemongrass, garlic, and galangal, along with aromatic spices like cumin, coriander seeds, and turmeric.
Vietnamese cuisine uses a wide variety of spices and herbs, including aromatics like lemongrass, ginger, and galangal, and fresh herbs like cilantro, mint, and basil. Key dried spices include star anise, cinnamon (especially Saigon cinnamon), cloves and cardamom, while chili pepeers and black pepper are used for heat.
