For centuries, the region of Southeast Asia was rich. Rich spices and recipes. For years, the region attracted many crusaders to invade the region over the centuries. From the 14th century Mughal invaded and ruled what is now the Indian subcontinent, for over three centuries. And then came the marvelous voyages of Christopher Columbus, on the difficult path and Vasco da Gama in Portugal, because of the lure of wealth and variety of spices in the subcontinent.
Huge fortunes were made and squandered, powerful rulers seduced, ailments cured and nations have been discovered. All in the name of spices. Spices have always cast a spell on our imaginations. Spices flatter our senses and our eyes with their bright colors, our smell with their enticing fragrances and our taste with their unique taste different.
Today India is one of the largest exporting nation of spices in the world. Wide variety of spices grow due to natural conditions available in many parts of India. Major south-west west, south and south-east has a tropical climate, the north-west to north is drier and less moisture in the north-east and east dominated by pre-periods of high rainfall.
Thanks to abundant availability of spices in India Indian food is never bland. Most of the recipes come from the Indian subcontinent contains a list of ingredients, spices. Spices in Indian food is not heavy and although Indian food is not bland, most Indian dishes are well seasoned to enhance the flavor of cooking the main ingredient. curry powder can be found on supermarket shelves can be like sawdust when compared with fine spices roasted, combined and dry ground or wet ground is a traditional Indian traditions. Today one of the most popular entree is the West curry - mix created by mixing a variety of ground spices in proportion with water. However, there are many recipes of Indian dishes incorporate a variety of spices.
fresh spices are the order of the day in India at home and are selected based on the nature of seasonal dish, individual and family. Some of the common Indian spices available are red chilli, turmeric, black pepper, nutmeg, cloves and more.
Other then the use of spices, food culture, they are also used in medicine. Ancient Ayurvedic texts prescribe the herbs and spices, healing and therapeutic tasks. Ayurvedic scripts dating 3000 years, a list of preventive and curative properties of various spices. Looking at the healing properties of some spices - Ginger prevents dyspepsia, garlic lowers cholesterol and hypertension and greek hay is a good strength to be built and pepper, often operate with antihistamines, turmeric is used gastric ulcer and burn the skin.
Spices have been used for cooking and 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.
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