Types Of Spices Used In Indian Cuisine

What are Indian spices ? Asnwer to this question is that the Indian spices are the heart of Indian cuisine and they are the only element which provide taste to the food. India is blessed with number of the spices like red chili, salt, turmeric etc, there are many spices which come from the spice trade.

This spice trade was between Asia, northeast Africa and Europe. the major spices traded were cinnamon, cassia, ginger, pepper etc. these Indian spice are not only used in food but also have the medical uses, in ancient time people use to mix many herbs with some spices which act as a medicine for the people. India is blesswith many of these spices and some are imported in the british time. In ancent time salt, turmeric and redchilly were the only spices used as the staple diet of a Indian family.

List of Indian spices

Asfoetida

This spice is also known as hing in local language in India. This spice is extracted from perennial herbs which are grown around 1 – 1.5 mm. it is used to cure many problems like stomach upset, nerve disorder and skin problems. the dosage of This spice depends on many facts like health, age etc. one should be careful while using This spice as it can have side effects if used on childen, pregnant women, bleeding disorder etc

Bay leaf

This spice is also known as tej patta. This spice is a auromatic leaf which is used to flavor food. This leaf have a very light and flavourfull smell. once the food is cooked This leaf should be removed from food before consuming it. This leaf is commonly used in Indian as well as Pakistani cusine. This leaf should not be counsumed as it will have a harmfull efeect on digestive track, that is the reasone why it is recommended to remove This leaf after cooking the food.

Black peppercorn

This spice comes from south asia. now days grown in kerela and about 34% of total production is from kerela. pepperis used for seasoning and also helps in increasing vitamin B. This spice also has a essencial role in Buddhism and a monk has only allowed to carry his spice is world 5 medichins and one of it is black peppercorn. in todays time vaitnam is the largest producer of This spice and India is the third largest who producers of This spice.

Cardamom

This spice is mostly grown in tropical and subtropical regions of India. This spice is well combined with Indian sweets. in India people love to add This spice in tea and in chashni ( Indian sugar syrup). This spice also has a medicinal value, Indian homemade medicines have a vital importance as it is use in kadha (medicinal drink ). This small spice in very flavor full and have a soothing smell. This can also be eaten raw. This also have a religious value that people in India believe that before doing any good task or work one should eat cardamom with sugar.

Chilly powder

This is a spicy powder which is obtained from grinding the whole red chilly. This spice is bade from different red chillies as evry chilly has its own spiciness and colour like Kashmiri red chilly powder is very less spicy and used for only giving color to the dish vere as degi mirch ( another variety of red chilly powder ) gives more spicyness and less color. red chilly has made various dishes famous like the lal mass the tradional rajisthani dish which is made from mathaniya red chilly.

Cinnamon

This spice is very sweet smell and southing flavor in the dish. This spice is obtain fro the bark of the tree and used in various dishes in Indian as wellas in Pakistani cusine like in biryani pullao etc. This spice alsohave a great influence on the bakery cusine due to its aroma and taste. This spice is brown or orange in colour and goes well with many dishes. This spice isa very good antioxidant, reduces rate of heart diseases, help to strong immunity.

Cloves

This smallblackcolor plant is obtained from a plant which have very long leaf. This spice is very flavorful due to its aromatic smell it is used in soups and in Indian greavies. This spice have a very nice taste and used in many ancient dishes. Thisspice alsohave a medicinal value like its oil is very good for knee pain and whole is very good for tooth pain. This spice should be used in limited amount as it can be harmful for our heart.

Cumin

This is a brown color seed which is obtained from Cuminum cyminum plant. It is very flavourful and used allover in middeleasten food and Indian food. This spicegoes goodwith the cool drinks ie. Jaljeera an Indian traditional drink and also used in tardka on the top of dal and other curries. This spice is used as a traditional medicine as it helps in promoting digestion, rich source of iron, help with dybeties, helps to control cholesterol, helps to loose weight. due to these health benefits it is a very good spice.

Ajwain

This is small tiny spice very good in taste and is obtained from a plant seed. it gives adiffrent and southing flavor to the food and is also good for health. it is widely used as flavoring agent in lentils and fried in butter or ghee. it is also used in toothpaste and oral care and it is also use to treat stomach disorders and breathing problems.

Fennel

This is a green small seed. This seed is a good source of vitamin c. This spice goes good with Indian sweets and Indian tea ie. Masala chai. This seed is good for stoach as it helps to resolve the problem of stomatch and helps in digestion. This spice is used in all parts of India and is grown in tradional part of India.

Flax seed

It is a brown color seed which is very good for health and help to cure diseases like lowering cholesterol level, cancer protection, heart protection, antioxidant. it is suggested by doctors that it is very good to have flax seed as it have very good health benefits like amtioxient good for heart and other harmful activities

Garlic powder

It is a spice which is made grounding cloves and garlic in dry condition as it can be used as when required. it is used to season meat and vegitables and used in dishes with low sodium. it is also used as topping on ketchup and mayonnaise etc. this spice goes very good with other indian spices and makes the dish taste very good Garlic powder is additionally used as a solution for infection, especially chest and fungal infections, digestive problems. Garlic powder also controlsblood glucose levels. Garlic extracts bring down the blood homocysteine level. In naturopathy, garlic powder is used as a treatment forintestinal parasites and intestinal worms. Garlic is awesome for the circulatory system and heart.It has been demonstrated to lower cholesterol and thin the blood, prevent stroke, hypertension and heart illness.Blocks the development of tumour cells, people who eat garlic have a tendency to develop less stomach and colon malignancy

Ginger powder

The root or underground stem of the ginger plant can be consumed fresh, powdered, dried as a spice, in oil form, or as juice. Ginger is part of the Zingiberaceae family, alongside cardamom and turmeric. This ginger powder is very helpful in digestion, nausea, also helps in cold and cough relief, inflammation,pain reduction, it contains other nutrients like vitamin b, zinc, potacium, iron, phosphorus etc. Natural ginger will cause little or no known side effects for most people. In some, however, a high intake may worsen symptoms of acid reflux, irritate the mouth, and cause diarrhea. Taking ginger as capsules may help reduce the risk of heartburn.

The effectiveness and side effects from ginger supplements will vary by brand and formulation, but people are advised not to take more than 4 g of dried ginger a day, or 1 g during pregnancy, including food sources. Scientists urge caution when using supplements, as these are not standardized. Anyone who is pregnant, or who has gallstones, diabetes, or a blood clotting disorder should discuss first with their doctor whether to increase their intake of ginger. Ginger supplements should not be used with aspirin or other blood-thinning medications.

Nutmeg

Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace, the principal component of which is trimyristin. The oils are used as condiments and carminatives and to scent soaps and perfumes. An ointment of nutmeg butter has been used as a counterirritant and in treatment of rheumatism. When consumed in large amounts, nutmeg has psychoactive effects and is reported to be a deliriant and hallucinogen. Nutmeg poisoning is rarely fatal but can cause convulsions, palpitations, and pain. Nutmeg trees may reach a height of about 20 metres (65 feet).

They yield fruit eight years after sowing, reach their prime in 25 years, and bear fruit for 60 years or longer. The fruit is a pendulous drupe, similar in appearance to an apricot. When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny brown seed, the nutmeg. The pulp of the fruit is eaten locally. After collection the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish brown ovals with furrowed surfaces.

Conclusion

From the above report we can conclude that the spice metioned above ie. Asfoetida, pepper corn, red chilly, garlic powder, and many more are not only the part of indian spices but there are many more which make them a big family and this family is known as indian spices. from the above we also got to know that these spices not only have culinary uses but also used as medicins in ancent and tradional medicines. we also got to know that these spices travel from one place to anther some from india to other countries and some from other countries to india and how they are adapted in our culture and how they have made their space in our taste. I also want to state that without these spices our cusine can not be the worlds best food and this can be seen by the intrest of tourist not only in our culture but also in our food and tradional dishes. our indian cusine is so much blessed with these spices and herbs that now people are keen to know about its history and want to do fusion with it.. they not only want to change it but also want to spread it around. through my research I got to know that our respected chefs along with people are working a lot to make our lost dishes alive once again.