INTRODUCTION

spice is a seedfruitrootbark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicinereligious ritualscosmetics or perfume production. (https://en.wikipedia.org/wiki/Spice)

Spices play a vital role to enhance the taste, flavour and aroma of all Indian dishes such as Tandoori Chicken Tikka, Khaman Dhokla, Mutton Rogan Josh, Pork Sorpotel, Sambhar, Panch Ratni Dal, Dal Makhani, Tunde Kebab, and many more, the list does not end here. In a simple language: spices are the heat and soul of Indian dishes.

HISTORY

Abundant anecdotal information documents the historical use of herbs and spices for their health benefits (1). Early documentation suggests that hunters and gatherers wrapped meat in the leaves of bushes, accidentally discovering that this process enhanced the taste of the meat, as did certain nuts, seeds, berries, and bark. Over the years, spices and herbs were used for medicinal purposes. Spices and herbs were also used as a way to mask unpleasant tastes and odors of food, and later, to keep food fresh (2). Ancient civilizations did not distinguish between those spices and herbs used for flavoring from those used for medicinal purposes. When leaves, seeds, roots, or gums had a pleasant taste or agreeable odor, it became in demand and gradually became a norm for that culture as a condiment.

Spices were also valuable as items of exchange and trade. For example, the Bible mentions that in 1000 BC, Queen Sheba visited King Solomon in Jerusalem and offered him “120 measures of gold, many spices, and precious stones.” (2)

Spices and herbs (e.g., black pepper, cinnamon, turmeric, cardamom) have been used by Indians for thousands of years for both culinary and health purposes. Spices indigenous to India (e.g. cardamom and turmeric) were cultivated as early as the 8th century BC in the gardens of Babylon (Sinha, 2003; Tapsell, 2006).

Susruta, an ancient surgeon (around 4th century BC) used white mustard and other aromatic plants in bed sheets to ward off malignant spirits. He also applied a poultice from sesame to post operation wounds which may have acted as an antiseptic.

For more information: https://www.mccormickscienceinstitute.com/resources/history-of-spices#:~:text=Spices%20indigenous%20to%20India%20(e.g.,2003%3B%20Tapsell%2C%202006).&text=Spices%20such%20as%20cardamom%2C%20ginger,different%20types%20of%20health%20benefits.

The Indian history has many clues that many spices were brought by the travellers or sometimes by the emperors who ruled India. We already know that the India was ruled by British People, Mughals, and Dutch people.

A LIST OF INDIAN SPICES

  • Cumin seeds. It is known as “Jeera”, a basic and essential spice used mainly in the north India. It can be used in many ways such as fried, roasted, and powdered form, grounded and roasted with all different results. It helps to maintain heart health and stimulates blood circulation.
  • Turmeric: usually known as “haldi”, it is bright yellow in colour which imparts the same to the soups, stews and dals. It helps to heal the weakness of body and also used as an antiseptic.
  • Coriander Seeds: called “Dhania”, used for its fresh, cooling and soothing taste in a wide variety of dishes and spice mixtures. It is useful in improving digestion.
  • Asafoetida: it is called “Hing”, also known as stinking weed, it is used by strict vegetarians (braham and jains), as a substitute of garlic and has a strong sulphur taste. it helps for digestion.
  • Fenugreek: also known as “Methi”, it is one of the five spices in Bengali punch phoron. This spices is used throughout in India for its strong bitter taste. it is used for inflammatory disorders, joint pains and diabetes.
  • Carom/Bishop’s seeds: also called “ Ajwain”, this tiny, oval, greyish, green seeds are curved and ridged and look like small cumin seeds. The fragrance is similar to cumin and the taste is somewhat hot and bitter.
  • Pomegranate seeds( anardana): Although they are called pomegranate seeds in English ,anardana actually comprises the dried seeds with the flesh of the pomegranate . Reddish –brown and sticky , but the texture of dried tea leaves when ground . Anardana has a sour smell and a dry taste with a note of astringency .
  • Nigella seeds : Also called “ Kalonji,” nigella seeds are a basic but not essential spice . Used mainly in north , it has a strong oregano – like flavor and is often sprinkled on naan.
  • Green cardamom ( elichai) : the third most expensive spice in the world (behind vanilla and saffron ), green cardamom is used throughout India and is one of the spices in the popular garam masala. It is used to flavour curries ,masala chai and paysams ( puddings ), and because it loses its highly fragrant natural oils quickly , it’s best to grind only small amounts at a time.
  • Black cardamom ( kala eliachi): used primarily in northern India for its warm mellow flabour with meat and poultry dishes. Often used in garam masala. Used to improve digest.
  • Dried mango (Amchoor): it is available in raw, dried, ground forms, which is tangy and sour.
  • Black salt (Kala namak): it is pinkish-brown, black salt is used in pickles and chat masala (a north Indian spice mix sprinkled over fresh fruit).