INDIAN FOOD SPICE

INDIAN FOOD SPICE

INDIAN food is incomplete without the spices.Spices are the real taste of indian food.Spices

gives the best taste ,flavour and colour to the indain food.Spices are used in different forms

whole, chopped, ground, roasted, sauteed,fried and as topping.There are number of spices

which is used in indian kitchen.

FOLLOWING ARE THE LIST OF SPICES
1.Aniseed(Suwa or Shopa)

2.Asafoetida (Hing)

3.Red chilli (laal mirch)

4.cardamom ( Elaichi)

5.black cardamom (kali elaichi)

6.black pepper (kali mirchi)

7.white pepper (white mirchi)

8.Black Cumin (Shah Jeera)

9.celery (ajmud)

10.charoli (chironji)

11. indian bay (tej patta)

12. cinnamon (dalchini)

13.cloves (laung)

14.Coriander (hara Dhania)

15.cumin (jeera)

16.Curry tree (Kadipatta)

17.fennel (saunf)

18.Garam masala (Kadha Masala)

19.Garlic (lahsun)

20.ginger. (adrak)

21.Green cardamom (Chhoti Elaichi)

22.mint. (pudina)

23.saffron (kesar)

24.carom (ajwain)

25.turmeric (haldi)

26.holy basil (tulsi)

There is a long and old history behind the INDIAN spices .It is as old as

human civilization of Spices.The earliest written record shows that the spices

are being used in india from a long peroid of time .The Rig Veda contains references

to various spices such as horseradish – a close relation of Mustard and Turnip.

There are also references to Black Pepper in the Yajur Veda.The Rig veda was written

in (around 6000 BC).