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 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, 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 mixture creates a mixture of different ground spices in different proportions right to water. However, there are many specialties in recipes from India due to the inclusion of various spices.
Freshly ground spices are the order of the day in an Indian home and will be chosen depending on the nature of the dish, season, individual and family. Some of the common species available are Indian red chilli, turmeric, black pepper, nutmeg, cloves and many more.
Other then the use of spices in cooking, also used in medicine. Ancient Ayurvedic texts prescribe the herbs and spices for curative and therapeutic functions. Ayurvedic scripts dating back to 3000, the list of preventive and curative properties of various spices. As for the healing properties of somespices - Ginger prevents dyspepsia, garlic lowers cholesterol and hypertension and fenugreek is a builder and a good resistance to pepper often serve as antihistamines, turmeric is used for ulcers and skin glow of
spice were used to make food for longer on days when the cooling was absent. And even today in remote parts of India where electricity is not available, spices used in food preservation.
In India, western after dinner mint replaced with fragrant spices such as fennel, cardamom or cloves. mouth fresheners effective, they aid digestion, prevent heartburn and nausea sidewalk. Others such as asafetida and ginger have been known to fight against flatulence and colic, and added to lentils, a must for every Indian meal.
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