Spices in India

The quintessence of delectable Indian cuisine cannot be conceived without the spices of India. India is the largest producer, consumer and exporter of spices and spice products. Indian spices are raison d'tere for savoring, seasoning and amplifying redolence in haute Indian cuisines. These spices are not only to add flavor but are equally good for health. Indian cooking expertise owe to a thorough knowledge of the properties of each spice and its blend with other spices. A perfect blend of herbs and spices, marked with local influence, go into a making of luscious curry. No Indian meal is considered complete without the tangy and delectable flavor of Indian Spices, locally known as 'masala'. Indian Spices are special because of their gastronomic and medicinal value, tart and aromatic nips.

India, being the home of spices and owing to its varying climate and soil conditions, produces a wide variety of spices. Black pepper, cardamom (small and large) ginger, garlic, turmeric, chilli and a large variety of tree and seed spices, pepper, ginger, turmeric, chilli, cardamom, celery, fenugreek, fennel, cumin, dill, coriander, cinnamon, ajowan (bishop's weed), cassia, clove, nutmeg and mace, mint, saffron, curry leaf, parsley, rosemary, mustard, cassia, asafoetida and vanilla are the spices that go in making a conventional Indian meal.

Spices enhances savory and hence is pleasing for the taste buds. Peppery flavors help to prod the process of salivation which consequently perks up digestive system of our body. You can experiment with your culinary art and use these spices as per your choice and taste. They can be either pulverized or used a one whole, fry them or roast them, make a paste or use them dry, put them in the curry at the beginning or add when you are done with preparation, added with a combination of other spices or added solely. Your selection of spices and ingredients can do wonders and help you making redolent Indian curries. Some typical unique Spice Mixtures can be made out of these spices and hence can be used for various purposes food preservation, medicine preparation or stimulation.

We get these spices from various parts of plants like fruits, flowers, buds, leaves, seeds, roots, rootstalk, buds and even bark. These are either an enhancement for flavor in eateries or beverages or used commercially as admixtures in medicines, soaps or even perfumes. Spices are a source of calcium, iron, vitamin B, vitamin C , carotene and other antioxidants helpful for our body.

So, now you can liberally use spices and add that essence to your culinary art that makes Indian preparations a classic one.


Swati