For centuries, the South Asia region 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 exporters of spices in the world. wide variety of spices grow due to natural conditions 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-eastern and eastern-most of them have high rainy season.
Due to the abundance of the availability of spices in India, Indian food is never bland. Most of the revenue from the Indian sub-continent contains spices in the ingredient list. The spices in Indian cuisine are not heavy and although Indian food is not smooth, most Indian dishes are delicately spiced to enhance the flavor of the main ingredient in the kitchen. Curry sat on the tray can be as sawdust, compared with thin toasted spicescombined 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.
Others have seen the use of spices in cooking, they are also used in medicine. The ancient Ayurvedic texts prescribe the herbs and spices for curative and therapeutic functions. Ayurvedic scripts dating back to 3000, a list of preventive and curative properties of various spices.As for the healing properties of certain spices - 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 ulcers stomach and skin tone.
The spices used to make food more time 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.
No comments:
Post a Comment