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Sweet
Appears in
Published 2008
In the world of Indian curries, ingredients that infuse sweetness in a sauce tone down its bitter and hot tastes. This is especially true in curries from the eastern regions, where folks love bitter things. Each region has its sweetener of choice, some more complex-tasting than others.
A multitude of ingredients sweeten our curries. Jaggery, white granulated sugar, and both dried and fresh fruits sweeten the pot, while spices like fennel, nutmeg, and mace start by sweetly tempering the oil.
White granulated sugar imparts a one-dimensional sweetness to curries, and that’s fine when you want a nonassertive sweetness to sit on the sidelines while bolder flavors bask in the limelight. Jaggery, which also comes from sugarcane but more closely resembles brown sugar, imparts a more complex flavor.
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