why are spices used in foods in india
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Spice Spices and herbs at a grocery shop in Goa, India. A spice is a seed, fruit, root, bark, berry, bud or vegetable substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish.Many spices have antimicrobial properties.This may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling.mall seeds, such as fennel and mustard seeds, are often used both whole and in powder form. The flavor of a spice is derived in part from compounds (volatile oils) that oxidize or evaporate when exposed to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation.
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- Some limit the use of the term curry to dishes prepared in a sauce, but curries may be wet or dry. A curry dish may be spiced with leaves from the curry tree, but many curries do not have this ingredient.o make a curry, spices like cumin, fenugreek, mustard, and curry leaves are added to the hot oil. Onion is chopped or slices and garlic crushed and added to the pot. Once the onion and garlic have turned slightly golden then turmeric and garam masala are added.
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Common Culinary Herbs and Spices CURRY POWDER is a blend of spices used in Indian cuisine with some constant ingredients and some that vary. Indian specialty-food stores and spice shops are good places to get fresh, aromatic curry blends with a choice of varying degrees of hotness.The supermarket variety often tastes and smells rather flat.URRY POWDER is a blend of spices used in Indian cuisine with some constant ingredients and some that vary. Indian specialty-food stores and spice shops are good places to get fresh, aromatic curry blends with a choice of varying degrees of hotness. The supermarket variety often tastes and smells rather flat.
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- Staple foods of India   In Northern India, one of the staple foods is Saag, which is made of a leafy green vegetable called Hak.There is also chapatis, naans, tandoori … , and rumaali. In West India, there is lots of fish used. In East India the staple food is usually rice and fish.taple foods of India   In Northern India, one of the staple foods is Saag, which is made of a leafy green vegetable called Hak.
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List of Indian spices Spices are used in different forms-whole, chopped, ground, roasted, sauteed, fried and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish.Lighter spices are added last, and spices with strong flavour should be added first.Curry is not a spice, but a term used by western people and refers to any dish in Indian cuisine that contains several spices blended together and could be with a gravy base or a dry item.urry is not a spice, but a term used by western people and refers to any dish in Indian cuisine that contains several spices blended together and could be with a gravy base or a dry item.
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- The usual spices that are used in curry powder are turmeric, cumin, coriander, garlic, ginger and chilies. These, along with additional spices, are toasted and grounded to make a powdery substance. These also accompany curry paste, but other ingredients lead to the pastes texture.
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- Spices in Indian food run the gamut from the familiar nutmeg and vanilla to the less common (in the USA) garam masala and turmeric. Popular Indian spices are great for preparing flavorful and intense curries and other dishes.
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Curry Powder Curry powder is a generic term for spice mixes used to flavor Indian or Southeast Asian cuisine. Although there is no standard recipe, the main components are usually cumin, coriander, and turmeric. Other common ingredients include red or black pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugreek.
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List of plants used in Indian cuisine Indian cuisine is overwhelmingly vegetarian friendly and employs a variety of different fruits, vegetables, grains, and spices which vary in name from region to region within the country.ost Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa.
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Spices Spices were very much a luxury commodity, especially in medieval England and Europe as a whole.Spices were much sought-after and highly prized so it was not surprising to find that they featured heavily in the banquet menus of Europe’s noble and rich families.Indeed, the royal courts of Europe relished the use of spices in their food. Ginger – a spice used often in medieval dishes.mported from Africa and Asia, they were very expensive and it was fashionable amongst the rich to show off their wealth by buying spices in the same way that people today buy gold and other precious metals.
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Names of common Indian spices, pulses and grains in English, Hindi, Malay and Tamil languages Names of common Indian spices, pulses and grains in English, Hindi, Malay and Tamil languages. Since ancient times, India has been a leading contributor to the world trade in spices. India is one of the leading producers of spices including pepper, ginger and cardamom.ere is a collection of names of Indian spices, pulses, grains and ingredients in English, Hindi, Malay and Tamil with scientific botanical names to help you to follow your favourite cooking recipes and delicious cuisines which may contain spices names in these languages.
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Sambar Masala Recipe Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits.Indian food is also heavily influenced by religious and cultural choices and traditions.iven the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.
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Indian Spices Like nutmeg, mace is a sweet and flavorful spice, which can be substituted for nutmeg or cinnamon to complement a variety of foods. Mace is also used in sauces for fish and pickle chutneys. Onion Seeds (Kalonji) - are small, irregular shaped black seeds of the plant that grows in India-Kalonji.
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- Like Masala (spice mix) used to prepare Indian curries, the following four spices are included in the majority of Thai curry pastes: hot chili peppers, cumin seeds, coriander seeds, and turmeric. In India other dried spices are added such as fenugreek, black pepper, asafetida, allspice, cardamom, cinnamon and nutmeg.
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- spices to enhance the flavor and healthful-ness of foods. Spices from all over the world are widely available. Herbs can be grown in the home garden, or purchased from a farm-ers market or grocery store. Seasonings are sold whole, crushed, powdered, dry, or fresh to provide a variety of flavors. Using Herbs and Spices A complementary seasoning can enhance the flavor of food. Here are some sugges-tions for flavor combinations: • Beef — bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme • Chicken — ginger, marjoram, oregano, paprika, poultry seasoning, rosemary, sage, tarragon, thyme
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Curry The main spices found in most curry powders of the Indian subcontinent are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables).urmese cuisine is based on a very different understanding of curries. The principal ingredients of almost all Burmese curries are fresh onion (which provides the gravy and main body of the curry), Indian spices and red chilies. Usually, meat and fish are the main ingredients for popular curries.
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Curry The main spices found in most curry powders of the Indian subcontinent are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Pasanda – in the UK, a mild curry sauce made with cream, coconut milk, and almonds or cashews, served with lamb, chicken, or king prawns (US: jumbo shrimp). 2  The name was derived from a Mughlai dish of lamb strips beaten to make them tender.
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Indian cuisine Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery.he cuisine of Mizoram differs from that of most of India, though it shares characteristics to other regions of Northeast India and North India. Rice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish.
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List of Indian spices Spices are used in different forms-whole, chopped, ground, roasted, sauteed, fried and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish.ighter spices are added last, and spices with strong flavour should be added first. Curry is not a spice, but a term used by western people and refers to any dish in Indian cuisine that contains several spices blended together and could be with a gravy base or a dry item.
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- 3. Cumin powder, chili powder, turmeric, coriander powder and garam masala. If you keep just these five spices in your pantry, you will be ready for any Indian food cravings that strike.The bulk section of grocery stores is a good place to try out a new spice for the first time.. Cumin powder, chili powder, turmeric, coriander powder and garam masala. If you keep just these five spices in your pantry, you will be ready for any Indian food cravings that strike.
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- Indian food is a delicious mix of many types of dishes which may feature a variety of ingredients like vegetables, meat, eggs and seafood flavored well with spices and each emanating an aroma of its own.ndian food is a delicious mix of many types of dishes which may feature a variety of ingredients like vegetables, meat, eggs and seafood flavored well with spices and each emanating an aroma of its own.
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We See Youâre Using an Ad Blocker Curry powder is used as a seasoning, adding flavor and color to a dish. Common ingredients include cardamom, dried chile, cinnamon, clove, coriander, cumin, fennel, fenugreek, mace, nutmeg, red and black peppercorn, poppy seed, sesame seed, saffron, tamarind, and turmeric. Madras curry powder packs some heat.
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Cumin seeds nutrition facts Cinnamon spice has been in use in the preparation of many popular dishes in Asian and Chinese cuisine since ancient times. Along with other spicy items (masala powder), it is being used in marinating chicken, fish and meats.
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Easy Potato Curry (Dry) Although they are meant for meat, the curry powders themselves contain no meat and they are fantastic to add to vegetables, curries and lentil dishes. Baba’s meat curry powder Ive used in this recipe contains coriander, fennel, cumin, cinnamon, cardamom, star anise and cloves.Substitute Babas curry powder with sambar powder or any yellow curry powder. How much you will need to use depends on the brand and how spicy it is.lthough they are meant for meat, the curry powders themselves contain no meat and they are fantastic to add to vegetables, curries and lentil dishes. Baba’s meat curry powder Ive used in this recipe contains coriander, fennel, cumin, cinnamon, cardamom, star anise and cloves.
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Indian Spices Indian Spices. Spices and aromatics are the very heart of Indian cooking. They have been used since ancient times. They were mentioned in the ancient Hindu scriptures called the Vedas, ancient Egyptian papyruses and the Old Testament.