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India-The Land of Spice

India-The Land of Spice
Byटीम द हिन्दी
  • PublishedMay , 2019

India has had a long and fascinating history associated with its reputation as the Land of Spice. The Spice Trade brought both traders and invaders from far and wide who wanted to take control of Indian Spices, which were more valuable than gold at the time. From Mesopotamia and Egypt to Portugal and Spain, the lure of the magical spices brought all of them to India.

Being the Spice Bowl of the World, India also inspired infamous expeditions by Christopher Columbus and Vasco Da Gama.

The varied climates of India encourage growth of different spices with strong, aromatic flavors and wonderful health benefits. Spices have been used for centuries in our magic, flavor, preservation, aroma and treatment.

Some of the most important spices essential in everyday India cooking are

Haldi (Turmeric)

Haldi is a pungent, earthy Indian spice used in almost all dishes. It gives a beautiful golden colour to the dish. It has enormous health benefits in diseases like Cancer and Alzheimer’s. It is an antioxidant and reduces inflammation. It is grown in many states of India like Andhra Pradesh, Assam, Maharashtra, etc.

Jeera (Cumin Seeds)

It is a part of several masala mixes and is used both in grounded form and whole. Jeera has an intense taste and smell which is smoky and instantly recognizable. Its boosts the immune system, pain relief , stomach pain and also as an iron supplement. It is grown in Rajasthan, Gujarat and Uttar Pradesh.

Elaichi (Cardamom)

Elaichi is a sweet and flavorful spice with a refreshing taste. It is used in food, sweets and is also added in tea for its flavor. It is also an essential part of garam masala. It relieves colds, joint pain and also regulates blood pressure. It is grown largely in Sikkim and West Bengal.

Kali Mirch (Black Pepper)

Kali Mirch has a spicy aspect to its taste and it is a native spice of Malabar coast of India. It is used in a lot of dishes and is a common addition to dishes world-wide. Its health benefits include relief from constipation, diarrhea, ear ache, gangrene and heart disease. It is a hard to grow plant and is grown in Western Ghats and Malabar Coast.

Long(Clove)

Long is a uniquely warm, sweet and aromatic spice which is also an essential part of garam masala. Long is a strongly flavoured spice which freshens the breath also and is eaten after meals. It can be used to fix an upset stomach and is an expectorant. It is grown in the South Indian states of Karnataka, Kerala and Andhra Pradesh.

Sarson (Mustard Seeds)

Sarson has a slightly sour and slightly bitter taste which hits the nose sharply. Whether as seeds or as Mustard oil, it is an essential part of cooking, with a rich flavor adding to the taste. It provides Vitamin B Complex and prevents asthma, arthritis, rheumatoid diseases and muscle pain. Mustard Plantations are usually found in Bihar, Andhra Pradesh and UP.

Jaiphal (Nutmeg and Mace)

Jaiphal is used extensively in cooking and is the main component of garam masala. Its exotic flavor makes it one the favorite flavors in India. It has antioxidant properties, encourages red blood cell formation, cures insomnia and also freshens breath. It is grown in the southern states of Karnataka, Kerala an Tamil Nadu.

Dalchini (Cinnamon)

Dalchini has a spicy but sweet flavor which is an essential component in non-vegetarian curries. Its strong flavor masks the taste of meat. Dalchini has powerful medicinal properties and is an antioxidant. It has the ability to control blood glucose and diabetes. It is also grown in the southern states of Kerala and Tamil Nadu.

Dhania (Coriander)

Dhania is one of the oldest known spices in the world and is used all over. It is a base for many spice mixes because of its freshness and citrus notes. Dhania is useful for digestion, lower cholesterol, diabetes and it also improves hair and skin quality. It is grown mainly in Rajasthan, Uttaranchal and Uttar Pradesh.

Kesar (Saffron)

Kesar is the most expensive spice in the world due to its labour intensive process and rarity. It is more expensive than gold by weight. It is a unique and intense spice which has a floral aroma. Saffron is helpful in digestion and appetite. It is only grown in Jammu and Kashmir, which has the perfect weather for its growth.

The tantalizing aromas of Indian spices have been savored all over the world since ages and it is an essential part of cooking not just in India but all over the world. The health benefits combined with the unique taste make for a powerful combination which is simply spectacular.

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टीम द हिन्दी

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