From ancient times, Indian spices have played a major role in the lifestyle of people from certain parts of the world. They have served numerous roles through history, including as coloring agents, flavoring agents, preservatives, food additives and medicines.
A spice is a dried seed, fruit, root, bark or flower of a plant or a herb used in small quantities for flavor, color or as a preservative. Many of these substances are also used in traditional medicines. Globalization has made these spices easily available, and increasing their popularity. This chapter reviews the traditional uses of selected spices.
Huge varieties of Indian spices grown across the India with different climates and in different parts of the country, India produces a variety of spices, many of which are from to the subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries. Below are the list of spices which are famous in India from ancient time.
|Fennel (Saunf)||Cubeb (Kabab Chini)||Indian Bay Leaf (Tej Patta)|
|Asafetida (Hing)||Cumin seed (Jira)||Cinnamon (Dalahini)|
|Red Chilly (Mirch)||Curry leaf or Sweet Neem (Karipatta)||Citric Acid (Nimbu Phul)|
|Black Cardamom (Kali Ilayachi)||Fenugrek (Kasuri methi)||Cloves (Laung)|
|White Pepper (Saphed Mirch)||Garlic (Lahasun)||Coriander Seeds (Dhaniya)|
|Black Pepper (Kali Mirchi)||Ginger (Adarak)||Holy Basil (Tulasi)|
|Peppercorns (Kali Mirchi)||Indian Gooseberry (Amvala)||Poppy Seed (Khas-Khas)|
|Black Cumin (Shahijira)||Kalpasi (Patthar ke Phul)||Sesame Seed (Thil)|
|Capsicum (Simala Mirch)||Long Pepper (Pippali)||Star Anise (Chakra)|
|Charoli (Chironji)||Mango Powder (Amachur)||Tamarind (Imali)|
|Mint (Pudhina)||Nutmeg (Jaiphal)||Turmeric (Haldi)|
|Mustard Seeds (Sarasom)||Mac (Javitri)||Green Chili (Hari Mirchi)|
|Brown mustard Seed (Rai)||Carom seed (Azvain)||Coriander (Hara Dhaniya)|
|Chili pepper (Lal Mirch)|