For centuries south asian region has been rich. Rich
with it’s spices and food recipes. For years, the region lured various
different crusaders to invade the region over centuries. Beginning from
the 14th century, the moghuls invaded and ruled, what is today the
Indian subcontinent, for over three centuries. And then came the
marvelous voyages of Christopher Columbus taking upon the arduous long
voyage and Vasco De Gama of Portugal, all because of the lure of rich
and vast variety of spices in the sub-continent.
Vast fortunes have been made and squandered, powerful rulers seduced,
ailments cured and nations have been discovered. All in the name of
spices. Spices have always cast a spell on our imaginations. Spices
flatter our senses; our sight with their vibrant colors, our smell with
their enticing fragrances and our taste with their distinct unique
flavors.
Today, India is one of the largest exporting nation of spices in the
world. Vast variety of spices grow due to natural conditions available
in various parts of India. The major western, south-west, south and
south-east is tropical in weather conditions, north-west, north are dry
with less humidity and north-east and east have pre-dominantly
high-rainy seasons.
Due to the abundance in availability of spices in India, Indian food is
never bland. Most of the recipies originating from the Indian
sub-continent contains spices in the list of ingredients. Spices in
Indian food are not heavy and although Indian food is not bland, most
Indian dishes are delicately spiced to enhance the flavor of the main
cooking ingredient. Curry powder sitting on the grocers shelf may be
like saw dust when one compares it to the fine spices roasted, combined
and dry ground or wet ground in the traditional Indian traditions.
Today one of the most famous entrée in the west consists of curry – a
blend created mixing various different ground spices in right
proportions with the water. However there are many delicacies in Indian
recipes due to the inclusion of variety of spices.
Fresh ground spices are the order of the day in an Indian home and will
be chosen according to the nature of the dish, season, individual and
family. Some of the common Indian spices available are red chilli
pepper, turmeric, black pepper, nutmegs, cloves and many more.
Other then the usage of spices in culinary, they are also used as
medicine. Ancient Ayurvedic texts prescribe the herbs and spices for
curative and therapeutic functions. Ayurvedic scripts dating back to
3000 years, list the preventive and curative properties of various
spices. Looking at curative properties of some of the spices - Ginger
prevents dyspepsia, garlic reduces cholesterol and hypertension and
fenugreek is a good resistance builder and with pepper often serve as
antihistamines, turmeric is used for stomach ulcers and for glow of the
skin.
Spices have been used to make the food last longer in the days when
refrigeration was absent. And even today in some remote parts of India
where electricity is not available, spices are used in food for
preservation.
In India the western after dinner mint is substituted by the fragrant
spices such as fennel, cardamom or cloves. Effective mouth fresheners,
they aid digestion, prevent heartburn and curb nausea. Others such as
asafoetida and ginger root, have been known to counteract flatulence
and colic, and are added to lentils, a must with every Indian meal.
Learn more about Indian Spices and Indian Recipes visit Spicesandrecipes.com. Sekhar Kodaipati is renowned for his ability to perform indepth research and compose detailed articles.
|
