Today, India is one of the largest exporting nations of spices in the world. Vast variety of spices grows due to natural conditions available in various parts of India. The major western, south-west, south and south-east is tropical in weather conditions, north-west, north are dry with less humidity and north-east and east have pre-dominantly high-rainy seasons.
There are literally hundreds of food choices that make up the Indian cuisine. India, a nation that has undergone a widespread diaspora of peoples and cultures, boasts of a high-quality cuisine that has evolved from many food influences. It is best known for the creative blend of spices and local vegetables brought in from different parts of the country. There is a wide array of viands or dishes in every region, therefore making Indian cuisine variable depending on the place. Interesting, huh? On this Indian recipe website, we will learn Indian recipes in no time!
Due to the abundance in availability of spices in India, Indian food is never bland. Most of the curry recipes originating from the Indian sub-continent contains spices in the list of ingredients. Spices in Indian food are not heavy and although Indian food is not bland, most Indian dishes are delicately spiced to enhance the flavor of the main cooking ingredient. Curry powder sitting on the grocers shelf may be like saw dust when one compares it to the fine spices roasted, combined and dry ground or wet ground in the traditional Indian traditions. Today one of the most famous entrée in the west consists of curry – a blend created mixing various different ground spices in right proportions with the water. However there are many delicacies in Indian recipes due to the inclusion of variety of spices.
Fresh ground spices are the order of the day in an Indian home and will be chosen according to the nature of the dish, season, individual and family. Some of the common Indian spices available are red chilli pepper, turmeric, black pepper, nutmegs, cloves and many more.
Other then the usage of spices in culinary, they are also used as medicine. Ancient Ayurvedic texts prescribe the herbs and spices for curative and therapeutic functions. Ayurvedic scripts dating back to 3000 years, list the preventive and curative properties of various spices. Looking at curative properties of some of the spices – Ginger prevents dyspepsia, garlic reduces cholesterol and hypertension and fenugreek is a good resistance builder and with pepper often serve as antihistamines, turmeric is used for stomach ulcers and for glow of the skin.
Spices have been used to make the food last longer in the days when refrigeration was absent. And even today in some remote parts of India where electricity is not available, spices are used in food for preservation. If you are interested to know more watch Indian recipes videos here.
In India the western after dinner mint is substituted by the fragrant spices such as fennel, cardamom or cloves. Effective mouth fresheners, they aid digestion, prevent heartburn and curb nausea. Others such as asafoetida and ginger root, have been known to counteract flatulence and colic, and are added to lentils, a must with every Indian meal.