THE FRAGRANCE OF INDIA

                               SPICES

                                                           And their significance 

Spices are the base of any dish, cuisine or cookery. Without them, the flavour in any food won't exist. There are many different spices found all over the world but the majority of spices are found in our country, India. This is because the origination of spices has occurred in India. All of you must have read in your childhood that during the Colonial Period, when the Britishers arrived, they were attracted to this asset of our country too.They started trading for the spices. This is the beauty of spices.They not only have value in the Indian Market but in the International market also.
                        
         
Most of the spices used in Indian dishes change the way they are cooked. They make it more presentable. Both taste wise and look wise. Some of the prime spices which are prevalently used in Indian Kitchens are:

1. Red Chilli Powder: It is used in mostly all the savoury dishes to give them a punch of Hot pungent taste. It gives the best flavour if you love Hot and spicy food. 
                        
The chilli powder also has many varieties. But in India, we use mainly three varieties of it. Normal Red chilli powder, Kashmiri red chilli powder, and deggi mirch powder. Normal red chilli powder is used for taste, Kashmiri Red Chilli Powder is used for colour and Deggi mirch powder is used for a smoky flavour. 

2. Turmeric: It is used for bringing warm flavours to any vegetable curry or stew. It also brings a warm yellow colour to a dish. 
                       
It is also an antibiotic for acute illnesses like cough and cold. It is used as an immunity booster in these cases. 

3. Cinnamon: It is used for giving a pungent, warm taste to food. It is a main part of the Indian spice mix, Garam Masala. 
                       
 
In some places, Cinnamon is used as a sweetening agent. It is used in Hot chocolate, cake, cookies, etc. It is an anti-diabetic spice and also an immunity booster.

4. Cardamom: Cardamom gives a great aroma to food and a fresh, soft, sweet and minty punch. It is also herbal in nature. 
                        
Again, a main part of Garam Masala. It is mostly used in sweet dishes, giving them a beautiful fresh smell. 

5. Cloves: Cloves are used for giving a minty fresh zest to food. It is also used in cough or sore throat to treat them. 
                     
It is also an element of Garam Masala. Plus, it is used for giving a spicy flavour to food.

6. Black Pepper: Black pepper is proved to be a very effective throat cleaner. It has antioxidant properties which keep our immunity strong and metabolism fast.
                   
Black pepper has also a piquant taste. It is spicy in nature. 

7. Cumin: Cumin has an aromatic nature. It gives a different strong flavour to any dish.
                     
It is used in Chaat and Raitas.

8. Coriander: Coriander powder is made from roasted coriander seeds. It is mainly used in food to steer up hunger in people.
                          
The aroma and taste of coriander are very necessary for preparing many kinds of curry and stew.
 So these are the main spices used in every Indian Kitchen. There are many more but these 8 are used most widely and regularly.
So after knowing their benefits, I hope that you all will start using these in maximum amount in your food and meals.

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