Introduction
In the land of tea gardens and the ferociously flowing Brahmaputra river lies the beauty of a state named Assam. This state has a rich culinary heritage. Imagine a fish curry, cooked to perfection in a tangy tomato-based curry with earthy notes of bamboo shoots, simmered in a whisper of herbs and green chillies. That simplicity giving way to elegance is the magic of Assamese foods. If this is the cuisine that piques your interest, then read along the blog as we recount the wide range of Assamese spices and ingredients unique to the region to make your culinary knowledge more diverse and nuanced.
Exploring the Essential Spices of Assamese Cooking
Assamese cooking is a testament to the art of balancing flavours with freshly sourced ingredients. This intricate interplay of elements results in a cuisine that ranges from sweet, sour, spicy and earthy notes. From simple vegetarian dishes to fresh non-vegetarian preparations with meat, the key to ensuring these elements shine is with the use of spices. Let us explore the different spices in Assamese foods that contribute to their distinctive flavour profile:
1. Ginger (Ada):
Flavour Profile: Relays a pungent, slightly sweet and spicy flavour to the dishes.
Traditional Uses: The spice is used extensively both as freshly chopped or dried into a range of curries, stews and stir-fries. Ada can be seen incorporated in marination and cooking techniques in dishes such as Xoru Maas Diya Adar Jhol or Masor Tenga.
Substitutes: If you do not have dried or fresh ginger handy, you can always swap it with galangal or young ginger roots. However, it does have a slightly different taste profile.
2. Garlic (Nohoru):
Flavour Profile: Garlic has a distinct taste profile that ranges between strong, spicy and pungent, which mellows out and flavours the meal as it cooks.
Traditional Uses: Nohoru is often crushed into a paste with ginger or chopped in curries, tempers and vegetable preparations. Some Assamese foods that employ this spice are Ou Khatta (chutney) or Aloo Pitika (boiled potato dish).
Substitutes: Asafoetida is a close substitute to garlic in predominantly vegetarian dishes.
3. Black Cumin (Kala Jeera):
Flavour Profile: It has a slightly bitter undertone with an earthy, smoky base.
Traditional Uses: Kala jeera can be extensively used to add depth to lentil dishes, vegetarian meals and even pickles. This can be witnessed in dishes such as Masor Jhul, Bora Saul with Kala Jeera and so on.
Substitutes: Nigella seeds or regular cumin can be used instead of kala jeera as well.
4. Carom Seeds (Ajani):
Flavour Profile: Primarily called Ajani (Ajwain) in Assamese, carom seeds are a bitter spice with a sharp note similar to that of thyme.
Traditional Uses: Ajani can be found employed in a range of Assamese flatbreads, lentil dishes and savoury snacks.
Substitutes: As mentioned before, thyme can be used; however, no perfect replacement exists for carom seeds.
5. Green Chilli:
Flavour Profile: Chillies are widely used in the region for their fresh disposition and sharp heat.
Traditional Uses: Green chillies are great for adding depth of flavour to not only curries but also chutneys and pickles such as Bilahi Tok and Xoriyoh Jolokia Aasaar, respectively.
Substitutes: Other chilli peppers or dried chilli powder can be substituted depending on the desired level of heat.
6. Mustard Seeds (Xoriyoh):
Flavour Profile: Mustard seeds or Xoriyoh have a pungent, peppery and bitter flavour with a nutty aroma when toasted.
Traditional Uses: The seeds are not only used for tempering and as cold-pressed oils, but also utilised to add robust flavours to chutneys like Kharoli and Behua.
Substitutes: Yellow and brown mustard seeds can be used instead of black ones.
7. Panch Phoron:
Flavour Profile: Includes a blend of five spices: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. It gives nutty, bitter and spicy depth to dishes.
Traditional Uses: While it can be used for tempering, panch phoron is also incorporated whilst cooking in dishes such as Echor kosha, panch phoron chicken curry and more.
Substitutes: Since it is a spice mix, no particular substitute exists. That said, individual spices can be alternated to create a nearly similar flavour profile. For example: wild celery seeds can be swapped with black mustard seeds.
Beyond the Spice Rack: Integral Ingredients in Assamese Cuisine
While spices are an integral part of Assamese foods, here are some of the most common ingredients found in the cuisine:
A. Meat
Assamese cooking utilises freshwater fishes like rohu, catla and hilsa in abundance. The people also relish duck, pork and chicken for their source of protein. These ingredients can be seen in dishes such as Til Diya Maas, Masor tenga and Pork with Lai Xaak.
B. Raw Banana
This versatile ingredient is a well-revered vegetable in Assam. Raw banana finds its way to an array of dishes with a sour, sweet and savoury disposition. It can be seen added to curries such as Kaskol Dia Mass or turned into a chutney like Kaas Kolor Pitika as well.
C. Khar
Khar is an alkaline ingredient unique to Assam. It is derived from dried banana peel ash and gives an astringent yet tangy base to dishes. Khar can be categorised as a brownish liquid and used in elevating dishes like Amita Khar and Lau Khar.
D. Dhekia Xaak (Fiddlehead Fern Vegetable)
A delicate fern vegetable that is prominently used in the region is Dhekia Xaak. It is often stir-fried with garlic and chillies or added to curries, lending a subtle earthiness and a pleasant crunch.
E. Bamboo Shoot
Fresh bamboo shoots have a pleasant, crunchy texture with a nuanced taste. Its versatility makes it a staple in Assamese cooking. Bamboo shoots are added to curries, stews, stir-fries and more.
Tips for Using Assamese Spices & Ingredients
Here are a few key tips to remember while cooking with Assamese spices:
● Prioritise the freshness of ingredients to elevate the flavour.
● Make sure to toast your spices like the panch phoron to release their essence before adding in your vegetables.
● Use khar sparingly, as it can quickly overpower the dish.
● If you are using fresh chillies like bhut jolokia, ensure you handle them with care and always wear gloves to avoid the burn from the capsaicin.
Much like its name, the region of Assam is unparalleled, with a rich cultural history and unique culinary palate. The Assamese cuisine and its foods are a fine blend of flavours that range between subtle and bold undertones created with the bounty of nature. Through this blog, we took a look at a few integral spices and ingredients you may encounter when exploring the region. Try recreating a few authentic Assamese dishes at home, and you will too appreciate the simplicity and rich flavours of the region.
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FAQs
1. What is the Assamese word for ajwain, and how is it used?
Ajwain in Assamese is also known as Ajani. The spice is known for its distinct aroma and digestive properties. This tempering spice can be seen added to spiced flatbreads such as aloo puri, lentil dishes like Masoor Dal and more.
2. What role do fermented ingredients play in Assamese dishes?
Similar to spices, fermented foods are also integral in Assamese cuisine. These ingredients add a tangy flavour and enhance the umami notes of the dish. Some infamous fermented foods from the region are Khar, Khorisa (fermented bamboo shoots) and Shindol (fermented fish).