The perception of Indian cuisine often revolves around one word: spicy. “Is Indian Food Spicy?” is a question I frequently encounter at my Indian curry paste stall. But the reality is far more nuanced and flavorful than that single adjective suggests. The Indian food I grew up with and now feed my children in New Zealand is brimming with flavor, depth, and complexity, but not necessarily overwhelming heat.
The Evolution of Spice in Indian Cuisine
While it’s common to associate Indian food with fiery chilies, it’s important to remember that chilies are relatively new to the Indian culinary landscape. Before the 16th century, Indian food looked quite different.
Chili peppers, along with tomatoes, were introduced to India by Portuguese traders who landed in Goa. These traders, having acquired these ingredients from the New World where they were cultivated by the Aztecs, sought to enhance the flavors of the local cuisine.
Today, India stands as the largest producer of red-dried chilies globally. And yes, certain regional dishes, like Rajasthan’s Lal Maas and Andhra Pradesh’s Ghee Roast Chicken, are known for their intense heat. This is often attributed to the climate; historically, hotter regions have favored spicier foods to induce sweating and cool the body.
This image features dried chilies, a staple in some Indian dishes.
However, countless other Indian dishes are prepared without chilies, relying instead on a symphony of other spices to create their unique flavor profiles. Our everyday meals are flavorful and satisfying, but rarely spicy.
Five Essential Spices to Start Your Indian Culinary Journey
If you’re hesitant about exploring Indian cuisine due to the “spicy” stereotype, I recommend starting with these five foundational spices: turmeric, cumin, mustard seeds, garlic, and curry leaves. These spices are native to India and have been used for centuries, not only for their health benefits but also for the vibrant color, flavor, and texture they add to dishes.
Turmeric, cumin, and mustard seeds are staples in my masala box, a round steel container with seven small cups used to store frequently used spices. My small curry leaf plant growing in my yard is my pride and delight (mostly because it took four dead curry leaf plants to get to this point!).
The photo shows cumin, mustard seeds, and garlic, common ingredients in most masala boxes.
On most days, if I’m cooking from scratch, all five of these spices will be used in my saucepan. Even when I make spaghetti!
Cumin and Mustard Seeds: A Simple Starting Point
Cumin can be used in two different ways. Use whole seeds in a tadka (tempering) to bloom spices in hot oil to extract flavour and provide a nutty texture. Or dry roast the seeds and grind them into a powder. Cumin is often used in garam masala and chaat masala spice mixes because of its warm and earthy flavour.
I enjoy spluttering cumin seeds in hot ghee and drizzling it over my freshly steamed rice because cumin is thought to be beneficial for digestion, and we eat rice on a daily basis.
Mustard seeds have a strong and somewhat sweet flavour compared to cumin. The milder yellow mustard is frequently used in Bengali cuisine, whereas the smaller, more pungent black mustard seeds are widely used. They are particularly effective in simple dishes like Cabbage Thoran, Meen (fish) Moilee, and Gujarati Mustard Potatoes, which use only 3-5 spices.
Turmeric and Garlic: Adding Color and Depth
Turmeric is widely known today as an anti-inflammatory “super food.”
However, Indians have used turmeric for thousands of years to prevent disease. I was made to drink Haldi Doodh whenever I stayed at my grandmother’s house as a child. You now know it as Turmeric Latte.
These days, I mostly use turmeric’s brilliant yellow to brighten up my vegetables and curries. All you need is a teaspoon for a pleasantly bitter, earthy flavour. I use it everywhere, including potatoes, dahl, and roast chicken.
If you want to add even more oomph to your food, combine the turmeric with garlic. I’m not talking about the crusty, dry garlic powder available in supermarkets.
Garlic is most commonly used whole, thinly sliced, or as a paste in an Indian kitchen. Before I’ve even decided what I’m cooking, I’ll frequently saute onion and add ginger-garlic paste! Raw garlic is commonly used as a base for curries and in meat marinades in Northern Indian cuisine. However, in Southern Indian cuisine, the garlic is left whole and added to the hot oil. This gives the garlic a crispier texture and a more intense flavour.
Curry Leaves: The Underrated Flavor Booster
Curry leaves have a somewhat bitter and fragrant flavour. Don’t mix them up with the British-invented curry powder.
Even now, the smell of a handful of fresh leaves transports me to my grandmother’s kitchen, where the faint scent of curry leaves floating in a curry signalled the arrival of her Sunday fish curry. You can either infuse them into a curry for a delicate aroma, like kaffir lime, or crisp them up in ghee before adding them to chutney, raita, or any other vegetable you’re preparing.
This close-up shot shows fresh curry leaves, emphasizing their vibrant flavor.
I suspect that the belief that “Indian food is spicy” stems primarily from decades of takeaway establishments categorising everything they serve as ‘mild,’ ‘medium,’ and ‘hot.’ The reality is that there is no such chilli dial in India.
Starting with turmeric, mustard seeds, cumin, garlic, and curry leaves will show you the depth and complexity that simple spices can bring to your food. You’ll soon want to leave the salt and pepper club as well!
Kickstart Your Spice Journey with Spinach Tadka Dahl
I strongly believe that there is a dahl for every season and for every reason. A rich, creamy Maa ki Dahl for a wedding, a thin, bland toor dahl for when I’ve got a tummy bug, and a spinach tadka dahl for when I need to use up some greens.
It comes together in 30 minutes; I suggest you start with this first.
This image showcases homemade Spinach Dal, a great dish to start your Indian cooking journey.
Soak some red masoor lentils and yellow mung lentils in a bowl of water. Slice up two handfuls of spinach. Now, heat ghee in a small pan. Add in a teaspoon each of cumin and mustard seeds. Finely slice a few garlic cloves and add them in. Fry until the garlic is crispy golden and sauté in the spinach. Keep this aside.
Drain and wash your lentils. Empty the lentils into a saucepan and top with water until the lentils are fully covered. Mix in some turmeric and salt. Cook on high heat, adding water as needed until the dahl is 50% done. Mix in the spinach and add some more water. Keep the saucepan half covered and allow the dahl to slow simmer until the lentils are tender.
Enjoy the dahl with freshly steamed rice.
Conclusion: Beyond the Heat
So, is Indian food spicy? The answer is a resounding: it can be, but it doesn’t have to be. Indian cuisine is a vast and diverse tapestry of flavors, textures, and aromas, with spice playing a crucial role. However, spice doesn’t always equate to intense heat. By exploring the world of Indian spices beyond chilies, you can discover a whole new world of culinary delights that are both flavorful and approachable. Start simple, experiment with the spices mentioned above, and allow your taste buds to guide you on this delicious journey.
