SPICES

Spices which are basically plant products, have a definite role to play in enhancing the taste flavour, relish or piquancy of any food; most of the spices are pagrant, aromatic and pangent. They comprise seeds, bartes, rhizome, leaves fruits and other parts of plants, which belong to varigated species and genera since time immorial, India in renamed to be the have of spices. Most important spices like black pepper (king of spices) cardamom (queen of spices) cardamom (queen of spices), ginger, chilies and turmeric, which are produced in India import it great reputation and these constitute. The major group of spices. In the list of spices, clave, nutmeg, cinnamon and cassia are known as tree spices, however, spices like fennel, fenugreek, garlic, onion, coriander, cumin, vanilla, saffron etc.

There are a number of spices used along with food, namely;

1. Common Salt, 2. Coriander, 3. Chill, 4. Haldi, 5. Ajwain & Maithee, 6. Onion and so on; These spices are not used are at a time. For preparation of any dish may be Indian or European, may be vegetarian or non-vegetarian we use more than are shice for its preparation. The combination of all the spices but together for the use of one particular dish as known as ‘masala’ of the spices, the bulk of the dry matter consists of carbohydrater, proteins, tannius, resins, volatile oil, fixed oil, for pigments, mineral, elements etc. These constituents differ grately in their composition and content in different spices. They have varied physical and chemical properties. Due to this reason, the processing method of different spice, differ widely and required individual expertise in variety operation like curing, drying, cleaning, grading and packing.

Harvesting of each spice is done at a particular store of maturity in a particular manner suitable for it avoiding any sort of damage before processing. It is transported to the processing centre as quickly as possible and stored properly before it is taken to up for processing.

USES AND APPLICATIONS

There are a large number of dishes used commonly and on special occasions; correspondingly, there may be large variety of Masala (spices) also.

However, the purpose or use of spices (a MASALAS) in dishes is two fold – and being the appetizer and the other being taste and appearance.

Spice has a definite roll to play in enhancing the taste and flavour of any forcs. A dish of spices adds individuality to standardized fords, traditional or modern.

In the indigenous system of medicine in India, spices are used widely. But, till recently, there was a prejudice in many foreign countries that spices are injurious to health. Fortunately, this view has been contradicted recently by research workers in India and abroad.

Most of the spices are carminative, digestive, stimulant, stanachic, resolvent, antieperiodic etc. Spices are now considered as the natural and necessary component of daily nutrition.

Imagine your food without any spices. Unimaginable, is it? We can easily put it this way; wherever you find an Indian you will find spices. No wonder, when food giants from across the world come to India, they have to add an Indian twist to their menu.

Right from the kitchen and medicinal uses in homes spices have an important role to play in different places. As India is blessed with a varied climate each of its state produces some spice or the other. No wonder why spices are used so extensively for cooking in India. Not only in India but also in some other countries spices are considered to be of great use.

Apart from adding colour, flavour and taste, consumption of spices provide infinite health benefits. You can be more creative in use of spices if you know its uses better. Some may be a substitute for your costly beauty products and even medicines. Have a quick overview of Indian spices, their uses and benefits.

Spices Uses Benefits

Asafoetida (Hing) It is used for seasoning food especially snacks and has medicinal uses. A good remedy for whooping cough and stomach ache caused due to gas.
Bay leaf (Tez Patta) It is used in cooking to add a specific flavour to food. It also has some medicinal properties. Bay leaf oil possesses antifungal and anti bacterial
Cardamom (Elaichi) It is used in most of the Indian and other sweet dishes to give a good flavour and smell. It is also used widely in pharmaceutical sector. Helps to control bad breath and digestive disorder. A whole cardamom chewed is good for coping with diabetes.
Chilli (Lal Mirch) It is a main ingredient used for adding hot flavour to the food. The antioxidants present in chilli help to cope with cholesterol. It also helps burning calories
Cinnamon (Dalchini) It is used for mainly for seasoning food and preparing masalas It has medicinal uses too. It supports natural production of insulin and reduces blood cholesterol
Clove (Laung) It is used as a cooking ingredient mainly for seasoning or preparing Masalas. Clove oil is beneficial for coping with tooth ache and sore gums. It is also beneficial remedy for chest pains, fever, digestive problems, cough and cold.
Coriander (Dhaniya) Coriander leaves as well as coriander seeds are used in cooking. It also has some medicinal uses. It can be used externally on aching joints and rheumatism. It is also good for coping with soar throat, allergies, digestion problems, hay fever etc.
Cumin (Zeera) It is used for cooking and it also possesses medicinal properties. It is a good source or iron and keeps immune system healthy. Water boiled with cumin seeds is good for coping with dysentery.
Curry leaves(Curry Patta) It is used as a main ingredient for seasoning in some countries. It has many medicinal uses. These leaves are beneficial for reducing blood sugar. Each part of the plant provides some benefit or the other. The dried leaves are extensively used in herbal medicines.
Fenugreek (Methi) It is mainly used as a green leafy vegetable and seeds are used for seasoning and preparing Masalas. It also has medicinal uses. Fenugreek seed tea or sweet fudge is good for increasing breast milk. It also helpful for treating diabetes and lowering cholesterol
Garlic (Lassan) It is used for cooking as well as for the medicinal purpose. It is useful for coping with cough and cold. It also has antibiotic properties.
Ginger (Adrak) It is used for giving a specific flavour to food and has many medicinal uses. Helps to avoid digestive problems. It is beneficial for coping with cough and cold.
Mustard (Rye) It is used for seasoning as well as green leafy vegetable. The use of mustard oil is extensive in India but it is banned in some countries. Mustard oil is good for body massage and even for getting good hair. It consists of omega-3 fatty acids. It is an excellent source of iron, zinc, manganese, calcium, protein etc.
Nutmeg (Jaiphal) It is used in powdered form for garnishing and also for masala preparation. It is used in soaps, perfumes and shampoos. It can also be used for medicinal purpose. It is beneficial for the treatments of asthma, heart disorder and bad breath.
Pepper (Kaali Mirch) It is extensively used in cooking, especially for garnishing. It is has many medicinal uses too. It helps coping with cold, cough, infections etc. It helps to deal with muscle pains and digestive problems
Saffron (Zaffran/Kesar) It is used for cooking as well as in beauty products. It is mainly used in sweet dishes. It has good medicinal properties. It helps to cope with skin diseases. It is a good remedy for cough, cold and asthma.
Star anise (Chakra Phool) It is used in cooking and for medicinal purpose Star anise oil is beneficial for rheumatism. It is helpful for digestion and avoiding bad breath
Turmeric (Haldi) It is used in cooking and skin care products. It has wide range medicinal uses. It helps deal with skin problems. Turmeric powder can be used for healing cuts and wounds. It also makes coping with diabetes easier.