{"id":4034,"date":"2021-07-01T06:40:00","date_gmt":"2021-07-01T05:40:00","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=4034"},"modified":"2021-12-18T14:56:02","modified_gmt":"2021-12-18T14:56:02","slug":"indian-spices","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/indian-spices\/","title":{"rendered":"Indian Spices"},"content":{"rendered":"\t\t
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INTRODUCTION<\/strong><\/span><\/p>

A\u00a0spice<\/strong>\u00a0is a\u00a0seed<\/a>,\u00a0fruit<\/a>,\u00a0root<\/a>,\u00a0bark<\/a>, or other\u00a0plant<\/a>\u00a0substance primarily used for\u00a0flavoring<\/a>\u00a0or\u00a0coloring<\/a>\u00a0food. Spices are distinguished from\u00a0herbs<\/a>, which are the leaves, flowers, or stems of plants used for\u00a0flavoring<\/a>\u00a0or as a\u00a0garnish<\/a>. Spices are sometimes used in\u00a0medicine<\/a>,\u00a0religious rituals<\/a>,\u00a0cosmetics<\/a>\u00a0or\u00a0perfume<\/a>\u00a0production. (https:\/\/en.wikipedia.org\/wiki\/Spice<\/a>)<\/span><\/p>

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.<\/span><\/p>

HISTORY<\/strong><\/span><\/p>

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.<\/span><\/p>

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)<\/span><\/p>

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).<\/span><\/p>

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.<\/span><\/p>

For more information: <\/strong>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.<\/strong><\/a><\/span><\/p>

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.<\/span><\/p>

A LIST OF INDIAN SPICES<\/strong><\/span><\/p>