Indian Spices

Indian Spices

Spices and aromatics are the very heart of Indian cooking. They have been used since ancient times.Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the Subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.Throughout history, many expeditions have come to India, or landed up in America, looking for the spices from its Malabar Coast. It is said King Solomon sent Phoenician sailors to India to purchase spices.The word spice comes from Latin species, meaning a commodity of value and distinction. During their long and fascinating history, spices have often been more valuable than gold or precious stones,and the trade of spices has been an extraordinarily influential factor in history.Spices in india are used in differentforms – whole, chopped, ground, roasted, sauteed, fried and as topping.To understand the importance of spices in the world,take a look at this figure: India produces about 2.5 million tonnes of spices every year and exports about 200,000 tonnes including value added products. The world import of spices is estimated at 450,000 tonnes and India’s share is about 44 percent!. Indian Spices are the real taste of indian food.Indian spices spices offer significant health benefits and contribute towards an individual’s healthy life. They add flavor and nutrients to dishes without fat or calories.
Here are the some list of Indian Spices

Asafoetida (Hing)

Cardamom (Elaichi)

Cayenne pepper (Lal Mirch)

Chilies (Mirchi)

Chili powder

Cilantro (Hara Dhaniya)

Cinnamon (Dalchni)

Cloves (Luong)

Cokum

Coriander seeds (Dhaniya)

Cumin (Jeera)

Curry leaves (Kari putha or Neem)

Fennel (Soonf)

Fenugreek (Kasuri Methi)

Garam Masala

Garlic (Lassan)

Ginger (Adrak)

Mint (Pudina)