Spices that make Chettinad cuisine irresistibly delicious
Originating from the Chettinad region in Tamil Nadu, Chettinad cuisine is celebrated for its vibrant flavors and aromatic spices. This culinary tradition boasts of hearty masalas and an array of sun-dried vegetables. It is characterized by a distinct taste profile, derived from five essential spices that are fundamental to its recipes. These spices contribute to the unique flavor that Chettinad dishes are known for.
Star anise: The aromatic star
Star anise, resembling an eight-pointed star, infuses Chettinad curries with a licorice-like sweetness. When star anise is added whole to simmering kuzhambu or ground into masalas, it releases a unique aroma that defines many dishes in this cuisine. This spice is integral not just for taste but also for its digestive benefits.
Black pepper: The fiery spice
Known as milagu in Tamil, black pepper is the heart of Chettinad cuisine. It delivers a distinctive heat, setting it apart from other Indian cuisines that favor chili peppers. Beyond adding zest, it's loaded with antioxidants and has medicinal qualities that aid nutrient absorption. With that, this spice's role is crucial for both the unique taste and healthful benefits in Chettinad food traditions.
Fennel seeds: A fragrant addition
Fennel seeds are essential in Chettinad cooking, imparting a sweet flavor akin to aniseed. They balance the spiciness of other spices and are commonly chewed post-meal. This practice is not just for their pleasant taste; it also helps freshen breath and aids in digestion. Their dual role as a flavor enhancer and digestive aid makes them a valued component in the Chettinad pantry.
Kalpasi: The black stone flower
Kalpasi, or black stone flower, is a lichen found on trees and stones. It bestows an earthy aroma to Chettinad cuisine, enhancing masalas and gravies with depth while not overpowering other flavors. Appreciated for its subtle influence, kalpasi is also noted for potential anti-inflammatory properties, adding both flavor and health benefits to this region's distinctive culinary palette.
Tangy tamarind
Tamarind is pivotal in Chettinad cuisine, offering a tangy contrast to the heat of black pepper and the warmth from other spices. It's often used as a paste in various curries and gravies. Beyond enhancing flavor, tamarind is packed with nutrients such as vitamin C, B vitamins, potassium, magnesium, iron, and dietary fiber.
