India is the largest producer of a variety of spices in the world. India has been the forerunner in exporting spices to other countries and the trend is still continuing. People believe that the Indian spices are really special.
There are different types of spice varieties in Asia. Spices of India are not the outcome of any particular state. Entire country contributes in the matter. The production of small cardamom is based in Karnataka, Kerala and Tamil Nadu whereas the larger ones are found in West Bengal and Sikkim. Pepper comes from Kerala, Karnataka, Tamil Nadu and turmeric from the states of Kerala, Karnataka, Tamil Nadu, Orissa, West Bengal, Bihar, Assam, etc. Other spices that constitute the Indian spices are ginger, ajowan, fenugreek, cumin, chilli, coriander, fennel, clove, saffron, mustard, tejpat and many more. Areas that have concentration of more than one variety of spices are Kerala, Karnataka and Tamil Nadu.
Indian food is known the world over for its shading, taste and flavor. What makes Indian dishes one of a kind is the expansion of a few flavors. These flavors not just make for awesome parts while cooking – they accompany a large group of medical advantages as well.
Cardamom develops generally in India, Malaysia and Ceylon. It has dependably been known for its stomach related properties. At the point when joined with ginger, cloves and cinnamon, it makes a delightful mixture, which is useful for your general wellbeing.
Cardamom is also extremely beneficial for digestive health. Cardamom can help relieve excessive acidity, bloating and gas.
Black pepper is being used in cooking for more than 2000 years.
You will be surprised to know that black pepper is a very hard spice to grow and find, the reason being that its growth depends heavily on a lot of natural cycles year round.
Rainfall plays a very heavy role in its growth and that is what determines the price of freshly grown black pepper. If you want you can toast this pepper before you blend them, depends on how you would want it.
Pepper is rich in both vitamin A and C. Black Pepper also has a very high caffeine content. Pepper loses its flavour and aroma through evaporation. Keep it in an airtight container and out of the sun.For the best flavour, buy Whole Peppercorns and grind right before eating.
Turmeric is an exceptionally prominent flavour that is broadly used in Indian cooking. It gives brilliant yellow shading to the dishes and is subsequently nicknamed as “Indian saffron”. Turmeric has calming properties and was utilised by antiquated healers to treat an extensive variety of conditions.
Turmeric can be used in its dried or fresh form. Besides adding a yellowish orange tinge to your dishes, it comes with an array of health benefits. It possesses a pungent, earthy fragrance and is a favorite in curries and other dishes.
Turmeric is known as a superfood, and apart from the multiple health benefits like reducing inflammation, improving blood circulation, also helps cure digestive problems. Try drinking a concoction, of two tablespoons of organic turmeric powder with a glass of warm water, for instant relief.
Keeping aside its impressive golden- yellow coloured texture, coriander easily qualifies as one of the oldest spices being used in Indian food since ages. It goes without saying that the seeds have very detailed specifications of citrus notes and are extremely aromatic in taste. You can make use of coriander either in its whole form or ground it before adding, you can even have it dry roasted like cumin if you prefer so.
Coriander is accepted to have been being used for as long as many thousand years for cooking and mending. The new leaves are known as cilantro and the seeds are sold entire or ground. Like other Indian flavours, coriander has calming properties and aides in processing. The cancer prevention agents introduce in the zest is useful in assuaging oxidative worry in those harassed with diabetes.
Ginger is one of the world’s well known plant, which is being used for centuries as a spice for flooring food & as a medicinal plant.
Ginger contains a diverse array of many important vitamins and minerals. It also contains gingerol, a compound with potent antioxidant and anti-inflammatory properties that has been linked to many unique health benefits.
The health benefits of ginger include reduce hypertension, inflammation, DNA breakage, nausea, migraines, and amyloid beta build-up, which is involved in Alzheimer’s disease. Ginger may also reduce DNA damage from radiation and provide some protection from industrial pollutants.
Ginger has a sharp, pungent taste and aroma. Organic ginger is also extremely beneficial for gut health and digestion. It helps reduce bloating, and cure feelings of nausea. Also it helps relax the muscles of the large and small intestine, speeding up the process of digestion.