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.

World,Famous,Traditional,Indian,Spices

Also Visit: http://online-b2b-resource.blogspot.com/

Indian Spices

Vasco de Gama sailed eastward from Portugal in 1497. Christopher Columbus sailed westward from Spain in 1492. Both expeditions had the same goal - India, the land of spices. Vasco de Gama did reach the port of Calicut, India in 1498. Portuguese were followed by French and British voyages. Eventually, British prevailed and transitioned from spice and other trades to rule of the land and occupied India for more than 300 years, changing the destiny of India.

On the other hand, Columbus landed on the unchartered territory of North America, believed he had landed in India and thus gave the term American Indians. As the word of this newfound land of vast landscape, natural beauty and resources spread to Europe, many more groups sailed to US and settled in USA, the land of immigrants. America eventually got its freedom from British Empire and became the most advanced and prosperous country in the world.

Indian spices were the driving force behind the rise of British Empire and discovery of America. Indian spices are as diverse and colorful as the people of India. If you enter an Indian kitchen, the aroma of the spices will make you crave for the delicious food. In addition to the color and flavor, each Indian spice has a unique value and health benefits. Some of the popular spices are cumin seeds, mustard seeds, bay leaves, chilies, turmeric powder, red chili powder, coriander-cumin powder, cloves, black pepper, cardamom, cinnamon, fenugreek seeds, asafoetida, carom seeds, fennel seeds, tamarind, jaggery, saffron. Most of these are dry spices in whole or powdered form. There are also fresh ingredients which add spice and essence to Indian cooking - garlic, onion, ginger, green chilies, cilantro, curry leaves, coconut, mint, etc. Nuts like cashews, almonds, raisins, peanuts, pistachios are used more often to make sweets and desserts, but also in curries to add richness. Curry powder and garam masala are the most popular terms for Indian spices for people not familiar with Indian cooking. Both of these are mixes of some of the spices mentioned above.

India is a diverse nation with many cultures and food styles. The staple food can be rice, wheat, or a combination of rice or wheat. People could be vegetarian or Nonvegetarian. People in coastal states eat more fish than other meat. On the economic scale, people range from the poorest in the world to the richest in the world. You have fast-food joints, small restaurants and fancy upscale places. No matter where you are, if it is Indian food, there is bound to be the aroma of spices and mouth-watering dishes. Every style of cooking will have their favorite spices. For example, south Indian cooking uses coconut, tamarind, curry-leaves, red chilies and mustard seeds. People in north do not use coconut that often.

The most common method of cooking curries or lentils is to heat a tablespoon of oil in a pan, add mustard, cumin, fenugreek seeds, dry red chilies; wait till the mustard is done popping and splattering, then add curry leaves and green chilies, add onion, garlic, ginger (either chopped or pureed) and then add salt, turmeric powder, chili powder, coriander-cumin powder. Saute the mix till it is well-cooked, oil starts to separate from the mix and the flavor has filled the kitchen. Then, add your lentils or vegetables and let it simmer and cook. The proportion of the ingredients varies as per your taste and you can experiment with it as you go. Cooking is more of an art than science. You can add the delicious lentil or vegetable with chapattis (Indian bread) or with rice.

In the 15th and 16th centuries, explorers from the world were travelling to India for its spices. Now, Indians and their spices have travelled and settled all over the world. No matter where you are, you can get the ingredients and create your delicious meal to add a little spice to your life. If you don't cook at home, then remember these spices when you are savoring an Indian dish at a party or restaurant.

Indian,Spices

Bina Mehta is President of Fairoaks Toastmasters Club. She has been a toastmaster since January 2008 and has completed Competent Communicator manual. She would like to share her experience as a Toastmaster via a series of articles. She is also PMP and CBAP certified IT professional.

History, Present and Benefits of Indian Spices

For centuries south Asian region has been rich. Rich with it's spices and food recipes. For years, the region lured various different crusaders to invade the region over centuries. Beginning from the 14th century, the moghuls invaded and ruled, what is today the Indian subcontinent, for over three centuries. And then came the marvelous voyages of Christopher Columbus taking upon the arduous long voyage and Vasco De Gama of Portugal, all because of the lure of rich and vast variety of spices in the sub-continent.

Vast fortunes have been made and squandered, powerful rulers seduced, ailments cured and nations have been discovered. All in the name of spices. Spices have always cast a spell on our imaginations. Spices flatter our senses; our sight with their vibrant colors, our smell with their enticing fragrances and our taste with their distinct unique flavors.

Today, India is one of the largest exporting nation of spices in the world. Vast variety of spices grow due to natural conditions available in various parts of India. The major western, south-west, south and south-east is tropical in weather conditions, north-west, north are dry with less humidity and north-east and east have pre-dominantly high-rainy seasons.

Due to the abundance in availability of spices in India, Indian food is never bland. Most of the recipies originating from the Indian sub-continent contains spices in the list of ingredients. Spices in Indian food are not heavy and although Indian food is not bland, most Indian dishes are delicately spiced to enhance the flavor of the main cooking ingredient. Curry powder sitting on the grocers shelf may be like saw dust when one compares it to the fine spices roasted, combined and dry ground or wet ground in the traditional Indian traditions. Today one of the most famous entrée in the west consists of curry - a blend created mixing various different ground spices in right proportions with the water. However there are many delicacies in Indian recipes due to the inclusion of variety of spices.

Fresh ground spices are the order of the day in an Indian home and will be chosen according to the nature of the dish, season, individual and family. Some of the common Indian spices available are red chilli pepper, turmeric, black pepper, nutmegs, cloves and many more.

Other then the usage of spices in culinary, they are also used as medicine. Ancient Ayurvedic texts prescribe the herbs and spices for curative and therapeutic functions. Ayurvedic scripts dating back to 3000 years, list the preventive and curative properties of various spices. Looking at curative properties of some of the spices - Ginger prevents dyspepsia, garlic reduces cholesterol and hypertension and fenugreek is a good resistance builder and with pepper often serve as antihistamines, turmeric is used for stomach ulcers and for glow of the skin.

Spices have been used to make the food last longer in the days when refrigeration was absent. And even today in some remote parts of India where electricity is not available, spices are used in food for preservation.

In India the western after dinner mint is substituted by the fragrant spices such as fennel, cardamom or cloves. Effective mouth fresheners, they aid digestion, prevent heartburn and curb nausea. Others such as asafoetida and ginger root, have been known to counteract flatulence and colic, and are added to lentils, a must with every Indian meal.

History,Present,Benefits,Indian,Spices

Learn more about Indian Spices [http://www.spicesandrecipes.com] and Indian Recipes [http://www.spicesandrecipes.com] at [http://www.spicesandrecipes.com] Sekhar Kodaipati is known for performing detailed research and his ability to compose eloquent articles.

Indian Spices - Used in Cooking and in Medicine

Image via Wikipedia

Spices and Indian cuisine go hand in hand. The traditional Indian curry is seasoned with an array of delicious spices. Some of these flavors appear in desserts too, which goes to confirm that `spicy` isn`t always `hot` in the usual sense. It`s no wonder that in per capita consumption of spices, India is at the top.
Indian cooks use lots of seasonings in varied colors and shapes. Black mustard seeds; cinnamon; cardamom; golden turmeric; gingerroot; chilies are among the most common. In many countries the closest you can get to all these spices comes in the form of curry powder, which is a poor substitute for the combinations of spices - called masalas - used in India.

Depending on the particular dish of foods such as vegetables, fish, chicken, and red meat, individual spices are combined right at cooking time. Even different flavors can be extracted from the same spice by roasting it, grinding it, dropping it whole into hot oil, or combining it with other seasonings.

Garam masala is a warm and versatile mix of spices used in a range of Indian dishes. It isn`t all that hot (in the chilli sense), but consists of spices that warm the body, such as cardamom, cloves and cinnamon.
Besides the major division of North Indian and South Indian cuisine, the country's regional cultures, such as Bengali, Goan, Gujarati, and Punjabi, have their own unique preparations. Religious beliefs also affect the taste of the food. Thus, in the state of Gujarat, a person might have a traditional Hindu vegetarian meal, but in the northern part of India he might enjoy a meaty Mogul meal. You could dine on different nights with Hindu, Muslim, Sikh, Jain, and Christian families may result in no duplication of meals.

Well Suited to Spices

India produces more spices than any other country-over 60 different kinds. And it exports spices and spice products whole and in powder form to more than 160 countries. South India leads in the country's spice production. Cochin, on the Arabian Sea, provides direct access to the spices that have long thrived in the lush, tropical climate along the Malabar coast.
In the past, black pepper, known as the "king of spices," was the initial prize sought by traders. It originated in the monsoon forests of the Malabar coast in southwest India. Not only was it a food seasoning but it was also a vital preservative for meats and other perishable foods. By adding spices, foods that would otherwise spoil and be useless could be preserved for a year or more without refrigeration.

More Than Just For Food Flavorings

Generations of Indian girls have utilized the bright golden root of a plant related to ginger, called turmeric. A turmeric paste is rubbed on the skin for improving its condition. Today, the perfume and cosmetics industries use oils from allspice, caraway, cinnamon, cassia, cloves, nutmeg, mace, rosemary, and cardamom in the blending of volatile and fixed oils to make dozens of alluring perfumes. These ingredients are also added to soaps, talcum powders, after-shave lotions, colognes, mouth fresheners, and countless other items.

In medicine, spices are also used. Ginger, turmeric, garlic, cardamom, chili, cloves, and saffron are among the spices recommended by Ayurveda, the science of medicine propounded in the Hindu Sanskrit writings, the Vedas. In many Western lands, Ayurveda is viewed as an 'alternative medicine' today. An Indian pharmacy today will likely stock a turmeric salve for cuts and burns, and many other spice products for varying ailments.


Indian,Spices,Cooking,Medicine

Geoff Cummings owns the site at http://www.kitchenandhousewares.us/ which sells many cooking-related products at discount prices.

Spice and Condiments in Indian Recipes

Indian cooking is more about flavoring. Seasoning and tempering is an essential need in all parts of India. India is known for its versatile variety in cooking and owing to urban residency there is an easy transition of adopting cooking trends. Meals are generally of gourmet nature in any part of India. Generally the culinary trends are related to the local produce. The condiments and spices are internally imported in case the local area does not have the produce.

There are various ways of using the spices. For e.g. in the rice variety like kichdi, pulav or biryani it is a traditional to use whole spices in the pure form. This adds to the flavor and the aroma is felt as the food is being cooked. The advantage of using spice is flavoring and moreover it aids to build the appetite. Desserts are also aided with spices like cinnamon or cardamom that lend a distinct flavor and beneficial for digestion.

Any Indian home has a traditional stocking of the choicest spices and in many kitchens we find masalas or mixtures that are typically related to the type of cooking. It is a common trend to use the garam masala in North Indian style and this is a huge list of spices gently ground to a fine mixture. A pinch of the same is enough to whet the appetite. South Indian sambar is also a variety of spice and asafetida is a normal inclusion.

Herbal remedies are also utilized with standardized spices. It is common to treat the stomach flatulence with a concoction of jeera in boiling water. It is also believed that a mixture of asafetida applied on the stomach relives gas problems. Spices also have the property to fight bacteria and hence the same is used in storing pickles. Apart from the flavor spices also help in preserving the food for a long time.

Roots like Ginger, Garlic and Turmeric are very high in their medicinal properties. Ginger is very good for alleviating sinus troubles and garlic is a good for balancing cholesterol in the body. Turmeric is purely and antiseptic and also known to loosen phlegm in the body during common cold. Clove with its distinct flavoring is an essential part of Indian cooking. The tangy taste of kokum in Indian cooking is very common in India.

Spice,Condiments,Indian,Recipes

Check out new and interesting Indian recipes and discover India blog

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.

Famous,Indian,Spices

For more information on Kitchen Mixers and Electic Griddles please visit our website.

Food and drinks in various Indian restaurants

what is true Indian food all about then? The first and most important thing about Indian cuisine is the diversity among dishes. Well there are two ingredients which you are guaranteed to find in every meal depending on which part of the country you are visiting - rice if you're visiting the south of the country and bread if you're in northern India. As well as this most cuisines are related by the use of similar spices, albeit with different ingredients. Apart from this, however, y...

View the original article here

Enjoy Indian cuisines for their varied ingredients

One of the reasons for increasing popularity of Indian cuisines across the world is the varied ingredients that are used to cook the food. The variety is so diverse that each time you taste the dishes; you reveal a new aspect of it. While you can immediately identify some of the ingredients if you are a regular on the food, but some of the minute ingredients are still to be explored in the cuisines. There may be a hint of some very crucial spices or vegetables and even herbs that can make a cuis...

View the original article here

Six Spices: A Simple Concept of Indian Cooking

Selected for the cookbook section of The New York Times Book Review Summer Reading issue



Featuring authentic recipes and introducing the use of fundamental spices, this recipe collection guides cooks of all levels of expertise in the preparation of healthy, delicious Indian meals. The recipes selected use no more than six spices to create tasty, satisfying, and authentic dishes and introduce a simpler way to prepare Indian food. Each chapter focuses on a different cooking technique, offering insight into foods that at times can seem daunting for the novice cook. This recipe collection has been tasted and tested through more than 20 years of the author's teaching experience and Indian cooking expertise.

Click here to buy from Amazon

The Spice Of India: Traditional Indian recipes

The Spice Of India: Traditional Indian recipesUse our colorful cotton tablecloths to set the mood you want to create, regardless of the occasion. So whether you are looking for colorful picnic table cloths, or something cheery for your country kitchen or even a decorative atmopheric setting for an elegant formal dinner party; this luxury cotton tablecloth is sure to add vibrant color and drama to the banquet

Click here to buy from Amazon

3 Indian Soya Recipes

Soya is one of the richest sources of protein, yet it finds only a small place in Indian cooking. I’m not sure why ; maybe there are fewer Indian recipes that you can make out of Soya. Soya – based dishes can not only be tasty but healthy too! Replace Paneer with Soya chunks or granules (available in most grocery stores) and you can make delicious evening snacks or tantalizing curries for your Rotis.

There are three Soya recipes – Indian style featured here:

1. How to make ‘Indian – Chinese’ Soya Manchurian (an alternative to Gobi Manchurian)

2. Soya Dosa – A healthy dish of this South Indian bread variety

3. Soya in Kofta Curry – Perfect for a weekend menu

Recipes follow below:

Who says you can only taste Gobi Manchurian in restaurants? Well, now there is a healthier alternative to this Indo-Chinese recipe.

Ingredients

Soya Chunks- 1 small cupMaida- ½ tbspCorn Flour- ½ tablespoonPepper Powder- For tasteAji-no-moto- 1 pinchFinely Chopped Garlic- 10 podsGreen chillies- 5Soya Sauce- 1 teaspoonCapsicum- 1Salt- to tasteOil- For fryingFinely chopped spring onions- little

How to make / Method:

Soak the Soya chunks in hot-water for 10 minutes.Then squeeze them to remove the excess water from it and keep aside.Mix Maida, corn-flour, salt, Pepper powder well in a bowl.Mix water if required to get a batter form (preferably a pakoda batter), add the squeezed Soya chunks into it and deep fry it in oil and keep those fried soya aside.Heat little oil in another kadai or pan.Add chopped garlic, green chillies, Chopped capsicum, and sauté for a while.Add Soya sauce, Aji-no-moto, and little water and cook for a while.Then add those fried Soya ones into it and sauté it for sometime.Sprinkle chopped spring onions and serve.

~~~~~~~~~~~~~~~~~~~~~

With simple ingredients and a simpler recipe, you could turn any dull cooking day with this recipe for Soya Kofta Curry.

Ingredients

Soya Granules- 1 ¼ cupBoiled Mashed Potatoes- 2Tomato Puree- 2 tablespoonOnion Paste- 1 tablespoonPepper Powder- 1 teaspoonGinger-Garlic Paste- 1 teaspoonCoriander Powder- 1 teaspoonSaunf Fennel Seeds) – ½ teaspoonGaram Masala Powder- 1 teaspoonTurmeric Powder- 1 pinchSalt- To tasteOil- 1 tbspCoriander- For garnishing

How to make / Method

Mix mashed potatoes, Soya granules, salt, and pepper powder in a bowlIf the mixture is watery, mix a little corn/rice flour and then make smalls out of it and deep fry it in oilKeep this aside.Heat oil in a pan and add saunf, ginger-garlic paste, onion Paste, tomato puree, and fry for a while.Then add Pepper Powder, coriander powder, garam masala powder, turmeric powder, salt and cook for a while.Then add fried Soya koftas or balls into it and stir for sometime.Add fresh cream and cashew paste to add more flavor (optional)Garnish with coriander leaves and serve with chapathi, Rotis, Pulkas, Kulchas or Nan. You could even enjoy this with plain rice

~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients

Soya Chunks – 30Toor dhal (Pigeon Peas) – ½ cupBengal Gram dhal – ½ cupRice – ½ cupFinely chopped fenugreek leaves – 1 cupChopped onions- 1 cupCoconut Milk – 1 cupRed Chillies – 10Ginger – 1 small piece – chopped finelySaunf (fennel seeds) – 1 teaspoonCumin Seeds – 1 teaspoonSalt and Oil – to taste

How to make / method

Soak the rice and the dhals in water for about 2 hours.Remove this soaked mixture and add red chillies, salt, ginger, saunf, cumin seeds, and grind it coarsely.Put the Soya chunks in hot water. Squeeze them and add it to the coarsely grinded mixture.To this batter, add chopped onions, fenugreek leaves, and coconut milk and mix well.Then heat a dosa tava, Pour the batter like a dosa but little thick in size.Serve with tangy chutney

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Send us your own Indian soya recipes (and other recipes too) and it will be published on the main Indian food recipes website or this blog. Use this form to email me the recipes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Useful Links to other websites:

From Indian Food Kitchen:

Delicious Curry Recipes

Indian Snacks recipes

Dosa Recipes

More Snacks and Tiffin varieties – from this blog

~~~~~~~~~

Soy Recipes by SoyConnection.com

Soya health benefits and recipes by Soya.be

Soya Milk Recipes by SoyMilkMaker.com

photo credit: RavenCore17

View the original article here

From Curries to Kebabs: Recipes from the Indian Spice Trail

Indian cookery is among the world’s most distinctive and enticing cuisines, one whose influence can be discerned in culinary traditions around the globe. In this groundbreaking book, bestselling author Madhur Jaffrey presents more than 100 of the best curries, many recorded for the very first time, plus all the savory accompaniments to serve with them.

In this fascinating volume, Madhur traces the origins of curry, explaining how Indian immigrants brought ingredients and techniques to new lands, creating an ever-growing cornucopia of delicious hybrids. To illustrate the evolution of curry, and its close relative, the kebab, she not only includes the finest recipes from India—like Hyderabadi Ground Lamb with Orange and Dry Masala Fish—but a wide variety of exotic curries from all over the world. Enticing recipes include Sumatran Lamb Curry from Indonesia, Red Beef Curry from Sri Lanka, Burmese Chicken-Coconut Soup from Myanmar, Lobster in Yellow Curry Sauce from Thailand, Vietnamese Pork with Lemongrass, Lamb Shanks Braised in a Yogurt Sauce from Pakistan, and even a beef curry from Japan, where, as in the United Kingdom, curry is one of the most popular meals, even among schoolchildren. To complement the curries, there are soups, noodles, breads, chutneys, beans, vegetables, and, best of all, twenty recipes for easy and deliciously spiced kebabs.

Beautifully illustrated and filled with the kind of comprehensive insight into the art of curry that only Madhur Jaffrey could provide, From Curries to Kebabs makes fascinating reading for cooks everywhere and will be an outstanding addition to any curry lover’s library.

Click here to buy from Amazon

Six Spices: A Simple Concept of Indian Cooking

Selected for the cookbook section of The New York Times Book Review Summer Reading issue



Featuring authentic recipes and introducing the use of fundamental spices, this recipe collection guides cooks of all levels of expertise in the preparation of healthy, delicious Indian meals. The recipes selected use no more than six spices to create tasty, satisfying, and authentic dishes and introduce a simpler way to prepare Indian food. Each chapter focuses on a different cooking technique, offering insight into foods that at times can seem daunting for the novice cook. This recipe collection has been tasted and tested through more than 20 years of the author's teaching experience and Indian cooking expertise.

Price: $24.95

Click here to buy from Amazon

5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices

The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spices coriander, cumin, mustard, cayenne pepper, and turmeric to create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy Tomato Sauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.

Price: $19.95

Click here to buy from Amazon

The Spice Of India: Traditional Indian recipes

Use our colorful cotton tablecloths to set the mood you want to create, regardless of the occasion. So whether you are looking for colorful picnic table cloths, or something cheery for your country kitchen or even a decorative atmopheric setting for an elegant formal dinner party; this luxury cotton tablecloth is sure to add vibrant color and drama to the banquet.

Price:

Click here to buy from Amazon

What Is Curry?

Curry is the British English word for any of a general variety of spiced dishes, usually, but not always, from India and Pakistan. Curry is a generic term for spicy dishes. There is no one specific spice or plant called a "curry." Some of the ingredients of the typical dish called a curry include--but are not limited to--turmeric, red pepper and cumin.

The word curry is used not only in England but also in many of its former colonies. Curries are favorites in the Caribbean islands. Japan, which was never a colony of England or any other nation, has its own variety of curry. As is typical of Japanese dishes, it is quite mild compared to hot English curries.

The word curry is believed to be an anglicized version of the Tamil word kari, which means sauce, or the Urdu/Punjabi word 'Karhai', which is a pot in which traditional curry dishes are made.

The Value of Indian Spices

Values: A Handbook of Classroom Ideas to Motivate the Teaching of Values Clarification (Spice Series)

India, as they rightly say, is the Land of Spices. Indian spices are popular throughout the world for their usefulness in adding to the taste of cuisines, besides their value in making perfumes, cosmetics, medicines, and pharmaceuticals.

Excellent appetizers and preservatives with great anti-microbial, anti-oxidant and anti-biotic properties, spices are indeed rather useful. Actually, earlier--in the absence of freezers and deep freezers--certain spices such as cloves, mustard, and ground mustard were used to preserve food for long.

The climate of India being varied from tropical to sub tropical to temperate helps in the production of almost all types of spices. In fact, 75, out of 109 known spices, are grown in India, and India accounts for 45 percent of total global spice exports.

Indian spices have a rich history that is more than 7000 years old. In the distant past, these were the chief item of export from India to Mesopotamia, Arab and Egypt. And, at times, wars were fought between the various western powers such as the Portuguese, the British and the French for control over Indian spices that were sometimes valued more than their weight in gold.

Categorized Indian Spices

Indian spices could be categorized under various heads.

Seeds: Ajowan, Anardana, Aniseed, Coriander, Fenugreek, and Poppy Seeds are some of the famous and widely used spices that come in this category.

Leaves: Peppermint Leaves, Mint, Curry Leaves, Tejpat, and Rosemary Leaves are the leading spices in this category.

Flowers: Rose, Caper, and Saffron are the well-known names in this group.

Roots: Garlic, Ginger, Onion, and Turmeric are some of the leading spices that are basically roots.

Bark: Cinnamon and Darchini are the well-known names in this category of spices.

Fruits: Cardamon, Tamarind and Vanilla are some of the leading names in this category.

Miscellaneous: Black Pepper, Clove, and Asafoetida are the leading names in the group.

Indian Spices may be placed under various heads but their usefulness remains the same: making the Indian cuisines, particularly the Indian Curry, the most famous name in the world of cuisines, besides being indispensable for a variety of other purposes mentioned elsewhere.

Value,Indian,Spices

[http://www.indianexcursion.net/indian/indian-spices.html]

Turmeric, Vitamin D, Curcumin May Help Clear Amyloid Plaques Found In Alzheimer's Disease

photo credit
From this source:

UCLA scientists and colleagues from UC Riverside and the Human BioMolecular Research Institute have found that a form of vitamin D, together with a chemical found in turmeric spice called curcumin, may help stimulate the immune system to clear the brain of amyloid beta, which forms the plaques considered the hallmark of Alzheimer's disease.

Maybe there really is something to ayurvedic medicine, which is the traditional form of medicine of India. In any case, eat your veggies, which, if they are Indian, probably contain turmeric.