Popular Spices and Herbs of India

Spices as Part of Cuisine

Indians right from the Vedic era have been consuming spices or masalas and herbs as part of their food regimen. As the use of masalas and aromatic herbs like coriander and mint increased, food became extremely flavorful, and Indian restaurants are growing rapidly all over the World. England alone has more than 11,000 Indian restaurants. Now Indian food is available all over the World in restaurants and fast food joints. Tandoori food is making headway among Western countries while snacks like Samosas and fritters are being sold everywhere.

The people also use roots like turmeric and ginger to add to their recipes as a whole or in powdered form. The vast variety of recipes forms an incredible number with variation taking place every fifty kilometers in this vast land. The country is extremely diverse, not only in terms f ethnicity, but culturally as well, and the use of masalas in the cuisine has enhanced the diverse character greatly.

In earlier times, spices that grew regionally, or in the local environment were consumed for flavoring various recipes. This was popular during the Mauryan and Gupta periods. But even in the old times, extensive cultivation of ginger, turmeric, long pepper, cardamom, and asafoetida took place. As sea and road routes expanded the country became a destination that attracted spice traders from far corners of the World.

Before the industrial era, the masalas were procured as a whole and were then stored in clay jars. They were roasted or grounded as the need arose. Cultivation and use of the condiments have been in vogue for all ages in the country. As road networks grew, and states came closer popular herbs, powders, and whole masalas entered into Indian Cuisine making it one of the most aromatic and flavorful food in the World. The masalas and herbs are considered to be hot but this is far from the truth. The aromatic and flavorful substance impart a vast variety of taste and are used in snacks, side dishes, main courses, and desserts with aplomb. Among the heat imparting elements are clove, pepper, and chili, the latter was introduced from Portugal.

Spice Trade History

Right from ancient times, the World knew India as a country that grew many varieties of spices. The magic of these aromatic substances made it one of the wealthiest in Asia - right from the old times. The country developed extensive trade relations with overseas traders, especially ancient Romans and Arabs. The masalas became popular in the USA after Columbus and were well-known by traders of the English and Dutch Empires. Traders of many countries like China, Portugal, and France had trade relations with India and they were frequent visitors while some eventually settled in regions where the cultivation was extensive. The overseas traders journeyed by road and sea to buy spices from here. The spices of the country were equally popular after Columbus in the United States of America as well as with the English and Dutch empire.

Expanding Base & Cultural Integration

Indian Cuisine is unheard of without these aromatic and flavorful additives - the magical masalas. Being a pluralistic country with cultural ethos the people easily accepted exotic food items. Hence some of the condiments were introduced from other civilizations but they have been indigenized through cultivation and consumption.

Popular Recipes

Although the country is diverse and will remain so some of the regional food recipes have arrived in the National mainstream. Among universally popular recipes are:

• Sambar
• Pav Bhaji
• Kholapuri Mutton
• Rajasthani Lal Maas
• Biryani
• Kerala Fish Curry
• Rajma
• Chole
• Veg Kolhapuri
• Shahi Paneer

While the sambar recipe is a side dish most of the recipes mentioned above are for the main course. The spices for these recipes are available in