cuisine :: indian spices

India is known as the 'The home of spices'. There is no other country in the world that produces as many kinds of spices as India. The climate of the country is suitable for almost all spices.  The term 'spices and condiments' applies to such natural plant or vegetable products or mixtures thereof, in whole or ground form, as are used for imparting flavor, aroma and piquancy to and for seasoning of foods".

There are over 80 spices grown in different parts of the world and around 50 spices are grown in India. The spices that India can offer in abundant quantities are saffron, pepper, ginger, turmeric, chili, cardamom, celery, fenugreek, fennel, cumin, dill, coriander, cinnamon, amchoor (green mango powder), clove, mustard, nutmeg and mace.

Spices are well-known as appetizers and are considered essential in the culinary art all over the world. They add tang and flavor to otherwise insipid foods. Some of them also possess antioxidant properties, while others are used as preservatives in some foods like pickles and chutneys, etc.

Some spices also possess strong anti-microbial and antibiotic activities. Many of them possess medicinal properties and have a profound effect on human health, since they effect many functional processes. For instance, spices intensify salivary flow. They cleanse the oral cavity from food adhesion and bacteria, they help to check, infection and protect the mucous membrane. Spices act as a stimulate to the digestive system and help digestion in many ways. Spices possibly activate and fortify resistance and physical capacity. Stroke frequency and blood pressure can be diminished or augmented by means of spices.