What is Raita?
Raita is a cooling condiment that is served cold to add flavor and temper fiery flavors. It is a thick sauce of plain yogurt mixed with finely chopped cucumbers, green onions, cilantro and a couple of spices. The sauce is white with green specks and tastes milky, savory and refreshing.
What does Raita Taste Like?
...Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.
...Sour is one of the five main tastes. It is tart and bright, sometimes with a mouth-puckering quality. Sour is a naturally occurring flavor found in many foods, including citrus, vinegar, various dairy products, and certain fruits. Sour is used to enhance a dish or drink and is used as both a main and complimentary flavor.
...Spicy is a flavor that brings heat and fire to food by creating a burning sensation in the mouth or sinuses. Spicy flavors come from hot peppers, horseradish, and wasabi. Spicy adds a kick and sometimes complexity to a dish and releases endorphins, creating a mildly addictive quality.
...Yogurt is a bacteria fermented dairy product made from milk. Cow's milk is usually used, but any kind of milk will create yogurt. The bacteria and gentle heat coagulates the milk to create the thick and creamy substance known as yogurt. Yogurt is white and easy to eat with a spoon. Its flavor is gently tart. Yogurt is used for dishes both sweet and savory and is most often eaten as a snack in the US.
...The English cucumber is a slightly pricier variety of cucumber with thin, green waxy skin and small vertical ridges. This type of cucumber is prized for its small seeds, which make serving and chewing easier and aesthetically pleasing. The pale green flesh is crisp and juicy. Cucumbers are a watery vegetable with a mild and refreshing green flavor. They are best served raw, though some recipes require cooked cucumber.
...Green onions, also called scallions are used in cooking and have a milder flavor than a round onion, though they pack a punch of their own with a mild zestiness and onion flavor that is bright and a bit green. Green onions are thin stalks with white dense bottoms two thin hollow green stalks, sprouting from the base. Scallions have a crunch to them and a hint of juice. They perk up any dish with their bright flavor.
...Cilantro is a leafy herb with a thin green stalk and small, partially fringed green leaves that look similar to a three leaf clover. It has a distinct smell that is similar to a lime and a flavor to match that. In addition, it smells and tastes the same and has a strong flavor with a hint of greens. Due to a genetic trait, some people find that cilantro tastes like soap. This herb is used in many cuisines, particularly from Asia and Central and South America.
...Cumin is a spice used in many cuisines around the world. The seed from which cumin is ground is a thin seed with a long body and tapered ends. Cumin is just a few millimeters in length and has a light brown or tan tone, which can look a bit grey. Ground cumin is light brown and has a flavor that is spicy, earthy and a little nutty. When pan heated, the flavor of cumin is both tempered and enhanced.
...Coriander is the seed of the cilantro plant. These seeds are a warm beige color with a round and slightly oblong body. The seeds are commonly ground into powder and tastes citrusy, warm, and spicy.