The commonly used Indian spices

Indian style of cooking is very tasty, spicy and healthy. The East India Company came to India for the trade of spices and tea grown here.

What are Spices ?

Spices are the plant products that are formed from the part of various plants such as roots, bark, flowers, seeds, buds and leaves.

Herbal and aromatic spices are the basic ingredient of Indian food cooking style. With the most of medicinal values, flavouring extracts and nutritional properties, these spices are used in the preparation of healthy food products. However, with the wide variety of spices production, India is also the one of the biggest exporter, producer and consumer of the major spices sold in the world.

Internationally, there are about 70 plant species that have been grown for spices, out of which the majority is grown in India.

Major spices :

Black pepper, chilli, coriander, cumin, garlic, ajowan,ginger, turmeric, mustard, cardamom etc.

Aromatic spices :

Cardamom, nutmeg, mace, fenugreek, anise, saffron, vanilla, fennel, cumin, cinnamon, coriander, cassia, cloves, saffron, celery, caraway, aniseeds etc.

Pungent spices :

Pepper, chillies, mustard, ginger

Cardamom, chillies and pepper are fruits of plants used as spices.

Cardamom is one of the most expensive spices used mainly for flavouring curries, kheer, bread, cakes, beverages, confectioneries and medicines. Major cardamom growing states are Karnataka, Kerala, Tamil Nadu and Sikkim.

Pepper - A number of pepper products have been derived viz. white pepper, ground pepper, green pepper. The pepper is frezzed, dried and dehydrated to get pepper oil and pepper oleoresin.

* The pepper creeper produces two types of branches - vegetative (climbing) and reproductive (fruiting).

Black pepper is produced in Kerala, Karnataka and Tamil Nadu.

Spices like cloves, ajowan are called as. Phenotic spices as they contain Eugenol.

Pungency in chillies and pepper is due to compounds of capsaicin piperine respectively, these substances causes sharp biting or burning sensation.

Coriander seeds are produced mainly in Rajasthan, Gujarat, Andhra Pradesh, and Maharashtra.

Ginger was first used in cooking by Indian and Chinese people in ancient times. It is also popular for its medicinal values to treat respiratory illness and digestive disorders.

Export of spices

Flavouring extracts and nutritional composition of the spices :

Spices contains protein, carbohydrates, fat, minerals and phytochemicals which are good for health.

Flavouring extracts like alcohols, phenols, esters, terpenes, organic acids, resins, alkaloids and sulphur containing compounds contribute to the preparation of tasty food.

Among the flavour extracts there are many types of essential oils made from spices including anise, basil, cassia, cinnamon, celery, mint, cloves, ginger, nutmeg, marjoram and thyme.

Spices and Indian economy:

Spices contributes to the growth of Indian economy in many ways. Primarily, India is the largest producer and exporter of the spices in the world. Our South Indian food or Fish rice, Kawabi kadhai etc. form of Indian cuisine attracts tourists from almost every part of the world. The spice rich tasty and healthy style of cooking is the major attractions among the international visitors and seasonal migrants.

These spices were not only used in kitchen but also for the making of incense sticks, preservatives, ointments, antidotes, perfumes, cosmetics, natural poison and as medicines.

Food diversification and the desire to add new flavours has increased the importance of 'ethnic' food and processed food which also requires condiments and aromatic herbs for its preparation.

Role of spices in World Tourism :

The increasing privilege for cultural exchanges, travel and the interest to try new flavours and food has lead Indian food to reach the world platform. Greater range of international and ethnic dishes has been stimulated in the recent years by extensive foreign travel establishment of a diversed range of ethnic restaurants.

The effect of immigration on food markets and supply chain has increased the demand for indigenous spices.

However, the tourists are very cautious about eating while holidays. They look around for familiar food. The butter chicken and nan, murg mussalam, biryani attracts them to try new type of dishes.

Marwari Bhoj or Vaishnava hotels and dhabas offer them a pure nutritious food. Food served one banana leaf is liked by the foreigners. Dosa, Chutney, roti and spicy salad is often asked by them.

Indian food cooking style and easy availability of spices made Indian cuisine popular in each part of world.