Wonders of spices from Indian land


Spices are identified as one of the most significant ingredients of the Indian cookery. Indian food cannot have exotic flavours without the spices. The spices add taste, colour, fragrance and appearance in Indian traditional food and become favourite among the people not only India but around the globe. It can be believed that the Indian cuisine and the spices are exceptional representation of conventional food recipe admired by oversees populace.


Spices can be segmented according to their source of botanical plant part such as:
-       Leaves of aromatic plants: Examples include bay leaf, curry leaf, etc.
-       Fruits or seeds: Examples include fennel, nutmeg, coriander, fenugreek, mustard, and black pepper etc.
-       Roots or bulbs: Examples include garlic, turmeric, ginger, etc.
-       Bark: Cinamon, Cassia.

We all must include various spices in our diet due to medicinal properties. Spices consist of multiple plant-derived chemical compounds that are known and can avert humans from several critical ailment and have health supporting properties. Spices from Indian origin are being used since primordial times as these retain anti-inflammatory, carminative, anti-flatulent properties. Spices also contain anti-clotting action (prevent clogging of platelets in the blood vessels) and consequently help easing blood flow, avoiding stroke and coronary artery disease.

Herbal properties of the spices are many. These traditional spices help to enhance metabolic process through increasing intestinal tract motility as well as enhancing the digestion power by stimulating excessive secretion of gastro-intestinal enzymes inside the gut.

Spices comprises of ample amount of minerals such as potassium, manganese, iron, and magnesium. Potassium is a vital component of cell and body fluids that helps in controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

Spices contribute greatly in culinary:

Spices can be fragrant or pungent in flavours and strong or slightly bitter in taste. These spices have amazing culinary properties. Spices are added to prepare various foods to keep their fragrance and flavour intact. Some spices are sprinkled in the cooking recipes at the final stage of cooking to preserve its taste and aroma. 

Spices have multipurpose use in cooking food. These are used in the preparing season soups, barbecue sauces, pickling and as a main ingredient in many curry powders. Some healthy spices like cloves, cardamom, and coriander are also added in flavour drinks.


The Indian cooks in hotels use tons of seasoning in different types of shapes and colours. Cinnamon, black mustard seed, golden turmeric, cardamom, chilies, ginger root are the common spices used to cook the Indian dishes. Depending on the type of dish like vegetable, chicken, fish or red meat, the required spices are added during the cooking time. The astonishing fact about the spices is that different flavours can be extracted from the same spice by using different methods like grinding, roasting, adding the whole spice or by mingling the spice with other spices.

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