



Indian spices





Smell that gives the fealing of heaven when something is cooking in the kitchen, is due to the spices. Spices are the one of the best ingredient in food which enhances the taste, texture, smell of food. It is best nutritional product when used in moderate amount. It widely used in every indian kitchen. There are many type of spices like fennel, mustard, nutmeg, black pepper, Cayenne pepper, cinnamon,cassia, cloves, saffron, turmeric, ginger, galangal, etc. India is one of largest spice producer in the world.



A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production. A spices may be available in several forms such as fresh, whole dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience.

Every meal offers an opportunity to build a better relationship with your body and mind





Nutritional value of spices



Spices contain few amount of calories with large amount of carbohydrates, protein, fats a nd considerable amount of mineral and micronutrient(iron, magnesium, calcium, and many others) and few amount of vitamins. Some spices have high antioxidant(protect against free radical) value.





Health benefits of spices



1) spices helps in eliminating metabolic toxins(also known as body cleanser).



2) improves immunity.



3) it shows anti-oxidant, anti-tumoral/anti cancerous, anti-microbial, anti-inflammatory, insect repellent properties.



4) many spices improve brain function and boosts memory



5) spices increases the heat of body which helpful against tridoshas( vata, cough, pitta)

Many different species shows many different health benefits



• These are good for health ( if they are used in moderate amount)

• Different spices are used according to need





Different types of spices according to classification



Seeds: fennel, mustard, nutmeg, and black pepper



Fruits: Cayenne pepper



Arils (specialized outgrowth from a seed that partly or completely covers the seed): mace



Barks: cinnamon, cassia



Flower buds (undeveloped or embryonic shoot and normally occurs in the axil of a leaf or at the tip of a stem): cloves



Stigmas (receptive tip of a carpel, in the gynoecium of a flower): saffron



Roots and rhizomes : turmeric, ginger and galangal



Resins( solid or highly viscous substance of plant ): asafoetida





Some Indian Spice mix:



1. Chaat masala (It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (hing) and chili powder.)



It is used to sprinkle on potatoes, fruit, egg toasts, potato fries, fresh vegetables and regular salads in India.





2. Garam masala (Fennel (saunf), Black and white peppercorns (kali/safed mirch), Cloves (lavang), Cinnamon or cassia bark (dalchini), Mace (outer covering of nutmeg) (javitri), Black and green cardamom pods (elaichi), Curry leaf, Cumin (jeera), Coriander (dhania) ). This composition differs according to different region. For garam masala every one have it's secrete recipe and additional ingredient.



It is used alone in many dishes or with other seasonings.

According to Ayurveda, it is used to elevate body temperature





3. Panch phoron : it is the mix of 5 seed spices such as fenugreek seed(methi), nigella seed(kalongi or black seasame), cumin seed(jire), black mustard seed(sarason) and fennel seed(soaf) in equal parts. panch phoron is always used whole and never ground.



Traditionally, panch phoron is used with vegetables, chicken or mutton curry, fish, lentils, shukto (a mix of cooked vegetables topped with a coconut sauce) and in pickles.





4. Chilli powder





5. Curry powder (include coriander, turmeric, cumin, fenugreek, and chili peppers ). Additional ingredient (ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper). Above additional ingredient are added according to dish requirement.



used for the seasoning







Common spices which is used in Indian food



•Dhaniya Powder | Coriander Powder.



•Garam Masala | Whole Spice Mix.



•Haldi | Turmeric Powder.



•Hari Elaichi | Green Cardamom.



•Jeera | Cumin Seeds.



•Lal Mirchi Powder | Red Chili Powder.



•mustard seeds(mohari)



•ginger(ale)



•garlic(lasun), and many more







Spices which are found in india



•Green Cardamom (इलायची elachi)

•Alkanet Root (रातीं जोट rātīṃ (rātīn) joṭ)

•Fennel seed (सौंफ saunf)

•Red Chilli (लाल मिर्च lāl mirch)

•Black cardamom (काली इलायची kāli ilāyachī)

•White Pepper (सफ़ेद मिर्च saphed mirch )

•Black Pepper (काली मिर्च kālī mirch)

•Peppercorns (काली मिर्च kālī mirch)

•Black Cumin (शाही जीरा śāhī jīrā)

•Capers( कचरा/कब्र/करेर kacharā/kabr/karer)

•Capsicum (शिमला मिर्च śimalā mirch)

•Celery / Radhuni Seed (अज्मुद/अज्मोदा ajmud/ajmodā)

•Charoli (चिरोंजी chironjī)

•Indian Bay Leaf, Bay Leaf (तेज पत्ता tej pattā)

•Cinnamon Buds (नाग केशर nāg keśar)

•Citric Acid (निंबू फूल niṃbū phūl or nibu satva)

•Cloves (लवंग/लौंग lavang) C

•Powder धनिया पाउडर dhaniyā pāuḍar

•Coriander Seed (धनिया dhaniyā)

•Cumin Seed (ज़ीरा zīrā or jīrā)

•Curry Tree or Sweet Neem Leaf (करीपत्ता / कढ़ीपत्ता karīpattā/kaḍhīpattā)

•Fennel Seed (सौंफ / sauṃph)

•Fenugreek Leaf (कसूरी मेथी kasūrī methī)

•Fenugreek Seed (मेथी दाना methī dānā)

•Four Seeds - तरबूज खरबूज ककडी पैंठे के बीज (Seeds of Water melon, musk melon, cucumber and pumpkin)

•Garam masala गरम मसाला garam masālā (Blend of 8+ spices).

•Garcinia indica कोकम kokam

•Garlic लहसुन lahasun

•Ginger अदरक adarak

•Dried Ginger सोंठ sonṭh

•cardamom छोटी इलाइची chhoṭī ilāichī

•Indian Bedellium Tree गुगल/गु्ग्गल gugal/guggal

•Indian Gooseberry आँवला āṃvalā

•Jakhya जख्या (Tasteless and odorless when uncooked; Earthly and crunchy when crackled in oil.)

•Kalpasi पत्थर के फूल ( known as black stone flower)

•Licorice Powder जेठीमध jeṭhīmadh

•Long Pepper पिप्पलि pippali

•Mango Extract कामिकी kāmikī

•Sour Dried Mango Powder आमचूर amachur

•Mint पुदीना 'pudīnā

•Mustard Seed. सरसों sarasoṃ/ mohari

•Brown mustard Seed राई rāī

•Nigella Seed कलोंजी kalomjī

•Nutmeg जैफल / जायफल jaiphal/jāyaphal

•Mace जावित्री jāvitrī

•Inknut Terminalia chebula हरद harad

•Holy Basil तुलसी tulasī

•Panch Phoron पञ्च फोरन (This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds)

•Pomegranate Seed अनारदाना anārdānā

•Poppy Seed खस-खस khas-khas

•Cannabis भांग Bhang

•Saffron Pulp केसर मिरी मिरी kesar mirī miri

•Saffron केसर / जाफरान kesar/jāpharān

•Sesame Seed तिल til

•Star Anise चक्र फूल / बदल फुल chakra phūl/badal phul

•Tamarind इमली imalī

•Carom/thymol seed अज़वाइन ajwāin

•Turmeric हल्दी haldī

•Fresh basil तुलसी tulasī

•Green Chili हरी मिर्च harī mirch

•Gum Tragacanth कटीरा गोंद kaṭīrā goṃd (gond)

•Dried Red Chili Pepper लाल मिर्च lāl mirch







Notes: 1) Many spices have antimicrobial properties.



2) dried spice has the longest shelf life. Therefore it can be stored in largest amount



3) because of having strong flavour, they are used in small amounts.



4) spices act as natural preservatives, preventing or slowing the spoilage of food.



5) there are many health benefits shown by the spices.



6) many spices such as turmeric, ginger, garlic, peppermint, etc are used in ayurveda for preparing medicine.



7) when we exceed the amount of spices it creates doshas such as acidity, cough, irritation in nasal passage, etc.

Anything in excess is poision for the body



8) according to Ayurvedic Spices for Balance, Taste, and Harmony.



9) according to Ayurveda spices can change human emotions and behaviour, that can good or bad depends on its(spices) use



