SPICE IS LIFE

 We use a variety of spices in our cooking. Each spice has its own food value which is very important to our health. India is a really hot country with the climate throughout the year mostly staying hot across most parts of the country. Each spice has a unique flavor and value to the body needed to cope with the climate where one resides.

Spice Image	Spice Description
	All Spice (kabab chini) are berries which are a blend of cinnamon, cloves and nutmeg. It is the most important ingredient for kebabs. It can used whole or ground. Freshly ground enables better infusion of the flavor when cooking.
	Asafetida (Hing) is a flavoring agent comprised of roots and plants that gives a dish a special taste and flavor. It can be found in Indian grocery stores or health-food stores in either powdered or gum form. The gum form is easier to use because it is less pungent.
	Bay Leaf (Tej Pata) is a herb which is widely cultivated in its native eastern Mediterranean region. This tree also grows wild along the northern California coast. The leaves are indispensable in European cooking.  Fresh bay leaves have a sharp bitter edge while the dried version has a more distinct aroma and is also less bitter.
	Black Peppercorns or Kali Mirchi as they are called, is the most commonly used spice throughout India.  It has a strong pungent spicy flavor. It is a digestive spice, rich in Vitamin C. It is used either as a whole or freshly
	Cardamom (Elaichi) may be of two types – brown and green. Brown cardamom is generally used for savory food. The small green cardamom has cool scented flavor.  Cardamom increases appetite and soothes the mucous membrane.
	Cinnamon comes from the bark of an evergreen tree. We mostly get it from Sri Lanka. It is also cultivated in Vietnam. Fine cinnamon is collected from the narrow roots of the bark, then rolled by hand and placed in the sun to dry. Cinnamon gives extra aroma to your dish and has the warm sweet scent. Apart from many food items, it is also used in many desserts and beverages.
	Clove is a flower that has a very strong flavor. It helps to dissipate gas in the stomach. It has calcium, iron and phosphorus.
	Coriander (Dhania) seeds are used whole or in a powdered form in curries. It helps keep the body cool.
	Cumin (Jeera) seeds may be used whole or ground. It has great food value. It gives a spicy aromatic flavor to curries. Light roasting in a dry pan enhances the aroma.
	Curry Powder is usually homemade according to individual recipes using variety of spices in different measurements.
	Fennel seed (Mouri) is an anise flavored see much used in Indian cooking. It has very good digestive properties.
	Fenugreek (Methi) is an aromatic bitter-sweet spice, reddish yellow in color. It is rich in vitamins, iron and protein. It has great medicinal value for reducing fevers and intestinal inflammations and is widely prescribed in Ayurveda.
	Garlic has a strong flavor and is used chopped, sliced or whole or ground to a paste form. Garlic is reputed to aid digestion, reduce high blood pressure. It can be used as an antiseptic as well.
	Ginger is the root of a plant with a hot rich flavor vital to Indian cooking. It tends to increase the body heat.
	Mace (Javitri) is the dried outer shell of the nut and its golden yellow in color. It has a strong flavor. It provides a delicious flavor to sweet and savory dishes.
	Mustard can be available in yellow or brown / black and possesses a sharp flavor. It is rich in manganese and Vitamin D.
	Nutmeg (Jaifal) is the kernel of a fruit. The best way to use this is grating it freshly as and when needed. It has great digestive properties.
	Onion contains fiber and folic acid, Vitamin B that helps the body make healthy new cells. Its high level of antioxidants gives onion its distinctive sweetness and aroma. It also has high levels of amino acids. Raw onions have higher levels of organic Sulphur compounds that provide many benefits. Onions are essential in my recipes.
	Posto or Poppy Seed has lots of food value. Poppy seed keeps your body cool. It has lots of calcium, iron, magnesium, phosphorus, zinc and other minerals.
	Rose Water (Gulab jal) is a liquid flavoring distilled from rose petals.
	Salt is a spice without which we cannot cook. It is essential to all dishes. It is a vital preservative for food of all kinds.
	Turmeric is a tropical plant from the ginger family. The roots are quite pungent and bright yellow in color. Turmeric has lots of medicinal properties. Regular intake of turmeric has been said to prevent cancer, although there is no concrete proof of that claim. However, turmeric is good for treatment and management of chronic joint pain.
	Saffron is an expensive spice, but a little goes a long way. A small pinch of red saffron threads or powder is enough to add brilliant yellow color, a unique and delicate fragrance and distinctive flavor to curry and rice dishes.
	Star Anise are beautiful dried star-shaped fruits are from the Chinese magnolia tree. The tree also grows in India as well. Star Anise is much more pungent and suggests a combination of cloves and licorice, an essential ingredient in five spice (panch puran).

 

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