Down through the ages India has been known as the land of spices. Sweet or pungent and seductive spices have played a special part in the life, legend and ritual of the country. With the march of time, although there have been several changes in the use of spices, there qualities for enhancing food still reign supreme.
The main function of spices in Indian food is to improve the flavor of the dish. Many spices such as cloves, coriander, cumin seeds, cinnamon, etc., because of their volatile oil contents, impart various flavours to the food. These appeal to the senses of smell and render the food more palatable. The primary quality the common man looks for in a food products is its organoleptic quality, rather than its nutritive value. As a result even highly nutritious food is not accepted unless it is adequately spiced. It is only where pleasure to the eye and palate meet that food becomes fully acceptable. The best chiefs of the world consider flavourings and seasonings absolute necessities of achieving this objective. The success of cooking depends
largely on their aid. How ever, spices must be used with skill and, above all, sparingly. All palates donot crave highly spiced foods, yetmost people demand that food should be adequately spiced, for the flavor of insipid food can be improved very much by the use of some suitable spice.
largely on their aid. How ever, spices must be used with skill and, above all, sparingly. All palates donot crave highly spiced foods, yetmost people demand that food should be adequately spiced, for the flavor of insipid food can be improved very much by the use of some suitable spice.
Cloves
Avery old important spice, the clove was known before the time of the early Egyptians. Cloves are used in both Indian and western Cookery. The oil of cloves is used in dentistry to soothe toothaches, and its antiseptic properties are well known. It is grown on the islands of Zanzibar, pemba and the East indies, west India and other tropical regions.
Mustard
A product of great antiquity and grown in most partsof the world. In india it is used whole for tempering dishes, and in pickles. It is also an important ingredient in certain masala powders.
Cinnamon
It has a fragrant odour and its taste is pleasant and aromatic. It is used in cakes, buns, ketchup, pickles, in pulaos with cardamom and cloves, etc it is used in the preparation of gram masala for curries.
Cardamom
This is the fruit of a reed – like plant. Powdered cardamom is a big favourite in cakes, pudding, halwas, etc. pulaos and biryanis also depend on this spice for their popular flavor. Tincture of cardamom is used in stomach medicines.
Pepper
This is obtained from the seeds or berries of the plant ‘piper nigrum’ which grow in Malabar and other parts of India. Black pepper is made from dried whole berries, and white pepper from the same berries with the husk dried and removed. Pepper is one of the most universally popular spices, and is used in every type of savoury dish to improve flavor and to add to its piquancy.
Red chillies
Chillies are grown in large quantities in india and are used extensively in Indian savoury preparations. They also form an important ingredients of curry powders. Apart from being used as a condiment, they are also used in several medicinal preparations for the treatment of lumbago, neuralgia etc.
Coriander
The fruit of a plant called ‘corianderum sativum’ of the parsley family. It is extensively used in the prepration of Indian savoury dishes and forms an essential ingredient of curry powder s. it is used in the preparation of sausages and confectioners and distillers. The leaves are used for flavouring curries, in salads and chutney and as a garnish.
Turmeric
This is the aromatic root of a plant grown in india. It is sold in root form and as powder. It is used in curry powder not only for imparting colour and flavor to curries but also because of its preservative qualities.
Ginger
The most common use of ginger is in making masalas , soft drinks. Pickles and preserves, and in confectionery such as ginger biscuits, ginger bread, snaps, etc.
You can make instant pickle by chopping fresh ginger and green chillies and adding lemon juice together with salt. It is delicious specially one day after preparation .
Cumin seed
The Is a herb of the caraway type, producing seeds of a pleasant smell and flavour which are very popular. Cumin is added to curry powders and used whole in savouries, biscuits, and fried rices. It is also used in the manufacture of liquors, pickles and sausages.
Fenugreek
These are the dried ripe fruits of an annual plant grown in many European countries and india. The fresh leaves and tender stalks are used widely as a vegetables. The seeds are used in making curry powders and fried whole for seasoning pickles and vegetables. When ground with water, fenugreek becomes a slimy paste and so is used to give batters smoothness.
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