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:: Spices of India ::
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Pungent or aromatic seasonings obtained from the bark, buds, fruit, roots, seeds or stems of various plants and trees are called Spices. Spices were prized long before recorded history. Though they've always been used to flavor food and drink, throughout the eons spices have also been favored for a plethora of other uses including crowning emperors, making medicines and perfumes, religious ceremonies and as burial accoutrements for the wealthy.
India is known as the 'The home of spices'. There is no other country in the world that produces as many kinds of spices as India. The climate of the country is suitable for almost all spices. Spices constitute an important group of agricultural commodities, which are virtually indispensable in the culinary art. In India, spices are important commercial crops from the point of view of both domestic consumption and export.
Out of the 109 spices listed by the ISO, India produces as many as 75 in its various agro climatic regions. Over all, spices are grown in some 2.9 million hectares in the country. Spice production in India, as much of the agriculture in the country, is undertaken in millions of tiny holdings and determine the livelihood of large number of the rural population. Some types of spices are listed below;
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Nutmeg & Mace
The nutmeg tree is a large evergreen native to the Moluccas (an archipelago in eastern Indonesia), East Asia, though it is also cultivated in the West Indies). It produces two spices mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering / aril (a fleshy covering of certain seeds formed from the attachment point of the seed) on the kernel.
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Cinnamon Sticks & Bay Leaves
The trees and shrubs of the genus Cinnamomum of the laurel family have aromatic bark and foliage and are evergreen. The cinnamon sticks are obtained by drying the central part of the bark, whereas the dried leaves of the same tree comprise another important Indian spice, the tejpatta. This has strong resemblance to Bay (laurel) leaf, a popular culinary seasoning, extensively in French, Italian, Spanish and Creole cooking. It flavors soups, stews, pickling brines, sauces, marinades, and poultry and fish dishes. Bay laurel is a pyramid-shaped tree or alternatively a large shrub with aromatic, evergreen leaves and shiny gray bark. |
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Cardamom
This is a pyramid-shaped tree or large shrub with aromatic, evergreen leaves and shiny gray bark. This is a perennial, herbaceous, rhizomatous plant. Cardamom is the dried ripe fruit (capsules of cardamom plant) often referred as the “Queen of Spices” because of its very pleasant aroma and taste. Roasted seeds, boiled with betel nuts make a drink that cures indigestion and nausea. Cardamom seeds added to tea make a tonic to relieve the symptoms of stress due to overwork or depression. Cardamom seeds are given to patients with bad breath and a capsule of cardamom taken with honey helps to improve eyesight.
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Cloves
One of the oldest spices in the world, the clove is the dried, unopened flower bud of a small evergreen tree. Clove forms a major ingredient for a variety of beverages, medicines, cosmetics, perfumery and toiletries. Either powdered or whole, clove finds extensive application in Indian foods. It is a major constituent of garam masala and several kinds of curry powders. Clove is also extensively used in pickles, ketchups, and sweetmeats, toothpastes and mouth-fresheners. It is an important spice used in paan (betel leaf) chewed after meals. |
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Fennel
Forniculum vulgare, which belongs to the parsley family (Apiaceae, is a culinary herb. It is grown for the dried, ripe fruits or seeds that are used in bread, pickles, liqueurs, and meat sauces and dishes as well as a mouth freshener. The fennel seeds can be distinguished by their warm, sweet characteristic smell.
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Cumin
This herbaceous plant (Cuminum cyminum) like coriander, is related to the parsley family, and produces spicy seeds used extensively in cooking especially Indian and Mexican. In herbal medicine, cumin is considered to be a stimulant, carminative (a drug with antispasmodic properties, used against cramps of the digestive tract in combination with flatulence), and antimicrobial. Cumin can be used to season many dishes, as it draws out their natural sweetness. Cumin finds use in meat dishes in addition to other common seasonings. |
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Red Chilly Crushed
Chilly is one of the most important ingredients used in Indian dishes. Chilly may be expected to be hot and pungent. Once accustomed to the fiery pungency, one is surprised how many subtle flavors they may show. Red chilly crushed is mostly used for decorative purposes. |
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