Spices are said to be one of the fabulous ingredients of Indian cuisine. It is only in the absence of spices that the exotic flavors of Indian food fail to appear as such. Indian spices and food are the most popular since the traditional foods of India are seasoned with a wide array of spices. The spices commonly used while preparing Indian food are golden turmeric, ginger root, cardamom, and so on. The spice is used at different stages of preparation, depending on the type of preparation, whether vegetable, chicken, fish or red meat.
1. Clove (Lung): It is a cooking ingredient that is mainly added for seasoning or preparation of masala. The spice has a hot and pungent taste. It is fried in ghee or oil to make spicy dishes.
2. Dalchini or Cinnamon: This spice is basically used to season the food and make masala.
3. Methi or Fenugreek: It is mostly used as a green leafy vegetable, however its seeds are used to give flavour and prepare masala.
4. Ajwain or Bishop's: Ajwain or Bishop's weed is used to give spice and flavourant.
5. Elaichi (Cardamom): It provides a good flavour and fragrance to all Indian sweet dishes, mainly, as well as a wide range of others and also with sweets. Also majorly used in pharmaceutical industries.
6. Haldi (Turmeric): Used as a cooking element, used to prepare face packs to give better skin.
7. Kari Patta (Curry Leaves): The major spice ingredient is Kari Patta, and these leaves are consumed by people and also by the use of medicinal purpose.
8. Lemon Grass: It is also used in tea, and in dishes like Kada.
9. Cumin: It is used extensively due to its earthy fragrance. It is well known by the name jeera.
10. Saffron: It is used in beauty creams, apart from its use in curry preparation as a spice. It is mostly used in sweets.
Conclusion
Traditionally, spices are the group of food preparations in most countries, especially India. Spices have been combined with food for centuries, not only for taste but also for flavour. Nowadays, spices are also being used in folk medicine as they provide excellent effects on human health. The effects on the progression and development of chronic disease and oxidative stress as well as aging will result in food-based interventions in the increase of the use of spices and phytochemicals. The specialty of spices and herbs is that they have a high natural resource of vitamins and minerals. This makes the spice a part of the traditional presence in the diet and the use of spices as part of overall health through history.
