Herbs and Spices of India

2005-08-22T05:59:00.001-05:00

The tangy and aromatic flavor of Indian Spices are locally known as 'masala'. Indian Spices are famous all over the world for their gastronomic value. Spices can improve the palatability and the appeal of dull diets or spoiled food. Piquant flavors stimulate salivation and promote digestion. Spices may be used ground or whole, fried or roasted, dry or as paste, at the end or in the beginning of the cooking, alone or with combination.

Having the right spices and ingredients in your kitchen will help you get started to try out the wonderful Indian recipes. Indian grocery stores offers almost all spices and grains that are necessary for indian cooking.
Indian spices can be mixed in specific amounts to make Spice Mixtures used in daily cooking, for example, Garam Masala. Spices add zest to food, enhance the taste and delight the gourmet.

Spices are even used as preservatives, aphrodisiacs and in traditional medicines. Spices are derived from different parts of plants e.g. flowers, fruits, leaves, seeds, rhizomes, roots, buds and even the bark. India produces almost all the spices, largely owing to its varying climate and soil conditions. The classic Indian curry often combines the following spices - coriander, turmeric, cumin, ginger, garlic as well as other spices.

Spice is an aromatic vegetable product used as a flavoring or condiment. Used as flavoring agent in food or drinks, although many spices have additional commercial uses, e.g., as ingredients of medicines, perfumes, incense, and soaps. Spices are taken from the part of the plant richest in flavor—bark, stem, flower bud, fruit, seed, or leaf.