Topic: Indian Spices

[Viresh12]

In contemporary India spices are used to rustle up scrumptious delicacies. However the Indian spices are more than just ingredients to add flavour and aroma to foods. In fact from times immemorial these had been associated with magical spells and herein lies the Oriental charm of the spices. Indian spices like cardamom, ginger, mint, parsley, etc were widely used for this purpose. However, magic need not necessarily refer to the supernatural always. A mouth-watering dish or a healing herb can also create a magical spell and the Indian spices perfectly serve these purposes.

The Indian spices play an important role in its economy as well. The Indian climate supports the growth of an array of spices and as a result the nation produces 75 types of spices out of the 109 listed with the International Organization for Standardization (ISO).

Even in the ancient and medieval ages the Indian spices played a significant role in strengthening its economic condition. The history of Indian spices narrates a long story of trading with the ancient civilisations of Rome, China, etc. With changing times, however, the spice trade grew in leaps and bounds and the Spices Board of India was set up to administer the spice trading. States like Kerala, Punjab, Gujarat, Manipur, Mizoram, Uttar Pradesh and several others are the hubs for growing spices. Besides exporting, these spices are also being used within the country for flavoring foods and in medicines, pharmaceutical, perfumery, cosmetics and several other industries.

[goodlife]

Hello Viresh

That was interesting reading....do you grow any of you spices and herbs yourself?

[rosebud]

 Hello,  most interesting read Viresh we like spicey food in our house makes a great deal of difference to certain meals, i sometimes experiment myself with spices just for a different taste on some mundane dishes.

[calendula]

I have a huge array of asian spices, love to use them, love the smells and the concoctions - am growing fenugreek again this year and also ajwain  :)

[Jeannine]

Hello from me too. Which ones do you grow?XX Jeannine

[Ishard]

Turmeric tea is good for any chest complaints and fenugreek is good for encouraging milk supply for breast feeding. :)

Cardamom - A member of the ginger family, cardamom is an ancient spice, native to India. It is used worldwide in desserts, vegetables, curries and pilaf rice dishes. These aromatic seeds contain an oil that helps to stimulate digestion and relieve flatulence. To help relieve indigestion, mix a handful of crushed seeds in a half cup of water with some ginger root. Bring to a simmer, then add a little warm milk and honey.

Cinnamon - This warming spice is taken from the dried inner bark of a tropical tree to form the cinnamon sticks used in cooking. It is a common ingredient in toothpaste, mouthwashes and chewing gum. It is also found in traditional sweets, cakes and desserts as well as many savoury dishes. Cinnamon has health boosting compounds including eugenol, which is used to relieve pain and cinnamaldehyde which has sedative properties. It is also useful for improving the circulation and has anti-inflammatory and blood thinning properties. Research shows that it may also help to lower blood sugar levels and so may be useful in the treatment of type 2 diabetes. It is a delicious, fragrant spice.

Cloves - Cloves are the unopened buds of an evergreen tree. They are often used as a pickling spice but can also be added to syrups for poaching fruits or to drinks such as mulled wine. Clove oil is well known as a treatment for toothache, and its antiseptic properties make it an excellent mouthwash. The main ingredient in the oil is eugenol which is anti-inflammatory and can help ease the stiffness and pain associated with arthritis. It is a warming spice which can help reduce congestion and stimulate digestion. To drink this spice as a tea, pour a cup of boiling water on to 1 teaspoon of cloves and steep for 10 minutes.

Cumin - Cumin dates back to Old Testament times, originating in the Mediterranean but now grown in India, China, Indonesia and Japan. It is a member of the carrot family and looks and smells like caraway seed. It is traditionally used in Asian and Middle Eastern cooking for curries, chillis, stews and breads. It is a good source of iron and manganese and is thought to help digestion and bloating. Make cumin tea by steeping 1 teaspoon of seeds in 1 pint of boiling water.

Ginger - Dating back more than 5000 years, ginger is an essential ingredient in Asian and Indian cooking. It is also commonly used to flavour cakes, biscuits and desserts. Ginger contains antioxidants and so can help protect against disease. It can help calm spasms and reduce flatulence in the digestive system. It is an excellent treatment for nausea associated with travel sickness, pregnancy and hangovers. Ginger tea can be made by adding a few slices to hot water. Try chewing on a little piece of the root to help with digestive problems.



Read more at Suite101: Spices - Health Benefits: Discover the Health Benefits of Including Spices in your Diet http://naturalmedicine.suite101.com/article.cfm/spices_health_benefits#ixzz0mBMAzHUr

[tim]

Funny how they argue roast or don't roast?

[1066]

Funny how they argue roast or don't roast?

you've hit on an interetsing area there Tim.
I have recipies that are very definite about roasting spices before using / grinding - such as a vegetable dhansak. And the aroma from them is truly beautiful!

But it reminds me of reading a recipie for a Sri Lankan White pumpkin curry. When I 1st read it I thought they were talking about a white pumpkin but in actual fact the herbs and spices were not to be roasted and therefore described as "white" !