Recipes from India and Indian spices: present the history, and Benefits

For centuries, the region of Southeast Asia was rich. Rich in spices and recipes. For years, the region has attracted many different crusaders to invade the region over the centuries. In the early 14 th century, the Mongols invaded and decided, what is now the Indian subcontinent, for over three centuries. And then came the marvelous voyages of Christopher Columbus taking upon the long and arduous journey Basque da Gama in Portugal, because of the attractiveness of the variety and richness of species on the subcontinent.

Great fortunes were made and squandered, powerful rulers seduced, cure diseases and nations have been discovered. All in the name of spices. Spices have always cast a spell over the imagination. Spices flat our senses, our eyes with its bright colors, our smell with their enticing fragrances and our taste with their distinct unique flavors.

Today India is one of the largest exporter of spices in the world. Wide variety of spices grow due to natural conditions available in different 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 are mostly periods heavy rainfall.

Because of the abundance of the availability of spices in India, Indian food never boring. Most recipes of the Indian subcontinent contains herbs in the ingredient list. The spices in Indian cooking is not heavy and although Indian food is not bland, most seasoned Indian dishes to add flavor to many of the main ingredient in cooking. Curry sits on the tray canbe like sawdust when compared to the fine spices roasted, combined and dry ground or wet ground in the traditional Indian way. The first day of the entry's most famous west consists of curry - a blend created a mixture of ground spices in different proportions right to water. But there are many delicacies in Indian recipes due to the involvement of several different spices.

freshly ground spices are agenda in an Indian home and will be chosen depending on the nature of the dish, season, individual and family. Some of the common Indian spices, red pepper, turmeric, black pepper, nutmeg, cloves and many more.

- Ginger prevents dyspepsia, garlic lowers cholesterol and hypertension and fenugreek is a good strength builder and with pepper often serve as antihistamines, turmeric is used for stomach ulcers and the brightness of the skin. Spices were used to make the food in the days when refrigeration was absent. And even today in some remote parts of India where electricity is not available, the spices used in food preservation.

In India, western after dinner mint is replaced by the spices such as fennel, cardamom or cloves. effective mouth freshener, which aid digestion, prevent heartburn and curb nausea. Others such as asafetida and ginger root are known to combat flatulence and colic, and add to lentils, a must for every Indian food.