The World Famous Traditional Indian Spices

India is a country with rich cultural heritage and it is a symbol of oneness in diversity. Since times immemorial, India has been known in the world for its beautiful traditions and its delicious food. The food items and recipes of this country are world famous due to the spices used in them. Indian spices not only add aroma and taste to the food, but possess certain medicinal values as well. Many Indian spices like celery, coriander, cumin, and mint have been proved to cure the diseases ranging from common cold and cough to cancerous tumors. Indian people can't even imagine their food without these spices. Besides India, spices are also produced in several other parts of the world, but those produced on the Indian land are totally incomparable in attributes. Nowadays, these spices are getting much fame in the west as well. Although all the Indian spices possess their own unique qualities, but some of them are comparatively much special and popular. So, let's get acquainted with some such spices:

1) Bishop's-Weed: Commonly known as Ajwain, bishop's-weed is widely used both in the food and the pharmaceutical industry. It is commonly used as a food preservative and looks like powder in appearance. It closely resembles cumin, but it is totally different in taste. This spice is considered good for digestion and that's why used in various pulses and vegetables that are heavy to digest. This spice is mainly found in the states of Rajasthan and Gujarat in India.

2) Black Pepper: The Indian name of black pepper is Kali Mirch. It looks like a tiny, round shaped, and black colored ball with a coarse surface. Its other variants include white, green, and red pepper. It is actually the changed form of the fruit named, peppercorn. The black pepper plant requires moist and organically rich soil, hence it is primarily found in Kerala, which is a south Indian region.

3) Cardamom: It is well-known as Elaichi in the Indian subcontinent. This spice is extensively used in both Scandinavian and Indian cuisine for adding aroma and taste to various foods. It is also used for flavoring purpose in various beverages. The two varieties of this spice are green colored small sized cardamom, also known as true cardamom; and black colored big sized cardamom, also known as java cardamom. In India, the major quantities of this wonderful spice are found in the southern states.

4) Clove: Clove's Indian name is Laung, which closely resembles an iron nail. This spice is very aromatic and possesses amazing medicinal and therapeutic qualities. The clove tree belongs to the evergreen class of trees. This spice contains a good amount of oil, that's why it is also used for making oil. Clove also found its application in the fabrication of toiletries. Although clove is found in many parts of the world, but it had basically originated from India.

5) Coriander: Coriander, or Dhania in the Indian language, is very often used in the Indian cuisine. It is used in both fresh (leaves) form and dried form. Coriander adds aroma and flavor to the food items. It is mostly sprinkled in the raw form over some dishes, etc. to enhance their appearance and taste. Coriander is mainly found in the states of Gujarat and Madhya Pradesh, in India.

6) Turmeric: Popular with the name Haldi in India, turmeric is a wonderful spice and an effective medicine. Turmeric belongs to the ginger family and it is a perennial plant, which has a long life. The two forms in which it is commonly used are solid and powdered. Besides adding taste, its main role in the food is to provide it a good color. This spice possesses the utility and value that are far beyond imagination. There is no denying the fact that if not more, it is deemed equally important in the pharmaceutical industry as in the food industry.

Spices are now no more a thing that is known to only Indian people, rather they are getting acclamation the world over. People at large are now understanding the significance of spices in food and medicine. This is providing a boost to the agricultural industry of India, which produces a significantly large part of the world spice production. If you want to know more interesting facts about the above-mentioned spices, and various other Indian spices, you should visit Spice Trade.

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Famous Indian Spices

Indian cuisine is known to be one of the world's most delicious and diverse cuisines. Their meals are known to have the intense spicy tastes also rich in aroma taste. Spicy aroma flavor is the trademark of the Indian cuisines. Indians are known to be the origin of thousands of spice blends available in the world.

This is the main reason why their meals never run out of that spicy and aroma taste. This is the main essence of the Indian cooking ingredients. The food prepared by the chefs in India are being judged base on the blending of spices. These foods should achieve the Indian exotic warmth and pungency.

A recipe would not be called an Indian cuisine if the ingredients do not have Indian spices. Most Indian cooking ingredients include rice, atta and bean dishes. These are blended with some of the most important spices that Indians normally use. These important Indian spices include chili pepper, ginger, seed of black mustard, fenugreek, coriander and asafetida.

These spices are just some of the many in India but these are the most commonly used in the country. The Indian cooking ingredients may be difficult to prepare but cooking the whole recipe only takes minutes if you have the complete ingredients.

Since Indian spices are known to be the best spices worldwide, many people buy them for cooking different kinds of cuisines. The Indian dishes are best consumed within three months from the date of purchase. The true taste of the spices usually last only up to three months. After that, the spices usually losses its original taste.

Many people advise to get the whole spices because it ensures tastier flavors and is fresh. It is better than powdered spices that lose its freshness in just a shorter time. Since the Indian cuisine is categorized in four categories, each region in India has their own signature spices. Each region is known for their unique food ingredients and spices.

There are people who do not tolerate too much spicy food. What do Indian chefs do then? They simply take out the seeds and white pit of the spices before applying the chilies on the dish. The spice is lessened greatly this way because most of the spice is concentrated on the seeds. The intense flavor of the spices can burst out after the spices have been heated with ghee in a pan.

The most common Indian Medicine that uses great number of spices is the Ayurveda. This is an Indian medicine that combines prevention and cure. Ayurveda uses spices in preventing diseases. They have a list that they can use as medicines. These spices include pepper, turmeric paste, ginger, cardamom and coriander.

The pepper is for digestive ailments. Burns and itchy skin can be cured by turmeric paste. Ginger can give remedy to anemia, liver complaints and rheumatism. A dose of cardamom is best for fever, headaches, nausea, or eye diseases. Coriander is for internal disorders.

Another of their well known seasoning is the masala. This is a spice mixed with Indian sauces. The liquid of this masala creates a harmonious blend when mixed with water or vinegar. The spices good for desserts are cumin, pepper, turmeric and coriander. Sweets use cinnamon, saffron and cardamoms.

These spices are very important to them and have largely become integral in their cooking traditions. It makes their cooking distinct and separate from the other international cuisines.

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