Indian spices include a wide variety of herbs and spices grown across the Indian subcontinent. Some key spices produced in abundance in India are pepper, ginger, turmeric, chili, cardamom, coriander, and cumin. Spices are important commercially and are also used extensively in Indian cuisine to add flavor to dishes. Indian spices have various health benefits and properties like antioxidant effects and antimicrobial activities.
Indian spices include a wide variety of herbs and spices grown across the Indian subcontinent. Some key spices produced in abundance in India are pepper, ginger, turmeric, chili, cardamom, coriander, and cumin. Spices are important commercially and are also used extensively in Indian cuisine to add flavor to dishes. Indian spices have various health benefits and properties like antioxidant effects and antimicrobial activities.
Indian spices include a wide variety of herbs and spices grown across the Indian subcontinent. Some key spices produced in abundance in India are pepper, ginger, turmeric, chili, cardamom, coriander, and cumin. Spices are important commercially and are also used extensively in Indian cuisine to add flavor to dishes. Indian spices have various health benefits and properties like antioxidant effects and antimicrobial activities.
Indian spices Indian spices includes a variety of spices and herbs grown across the Indian subcontinent. Contrary to popular opinion, curry is not actually a spice, but is a term which refers to any dish in Indian cuisine with a gravy base. Indian spices are often heated in a pan with cooking oil or ghee to intensify their flavor before adding them with other ingredients to the dish being cooked. [edit] List of Indian spices Below is a list of spices (and other flavoring substances) commonly used in India Adrak (inger) (!indi" #elugu" ) Aamchur$Amchoor powder, sour (%ango powder) (!indi" #elugu") Achar (pickle) A&mud (Celery or 'adhuni seed) A&moda ((arsley) A&wain (Carom seed) Amla (Indian gooseberry) Anardana ((omegranate seed) Ba)il (spicepowder) Badam (Almond) (!indi"#elugu" ) Choti *laichi (reen cardamom) Chakra (hool (+tar anise) Chiron&i (Charoli), a type of nut particularly used in making desserts. Camiki (mango e,tract) -alchini (cinnamon) (!indi "#elugu" ) -hania (Coriander seed) (!indi"#elugu" ) -hania powder (Coriander powder) (!indi" #elugu" ) *laichi (Cardamom) (!indi" #elugu" ) aram %asala (+pice mi,ture) ulab .al ('osewater) ur (unrefined sugar from the sap of the sugarcane or date palm) !aldi$haldi (#urmeric) !ara dhaniya (Coriander) !arad$hime (myrobalan chabulic) !ari %irch (reen chili) !arre !ara miri miri (Coriander powder) !ing (Asafoetida) Imli (#amarind) .aiphal (/utmeg) .avitri (%ace) .eera (Cumin) seed .eera oli .ethimadh licorice powder 0achra (Capers) 0adipatta Curry #ree or Sweet Neem leaf 0a&u Cashewnut 0ala /amak or +anchal Black salt 0ali %irch (Black peppercorn) 0alon&i /igella seed 0asoori %ethi (-ried fenugreek leaf) 0atira um (ond 0atira) or #ragacanth um. 0ebab Cheeni Allspice 0esar +affron 0esar miri miri +affron pulp 0ha&ur -ates 0okum arcinia indica 0hus 0hus (oppy seed 0udampuli arcinia gummi1gutta 1 2sed in fish preparations of 0erala. 3ahsun (arlic) 3al %irchi ( 'ed chili) 3al %irchi powder ('ed chili powder) 3avang (Cloves) %arathi %oggu %ethi leaves (4enugreek leaf) %ethi seeds (4enugreek seed) %ohammed Anwer (Indian +pice" dark, rich, and delicious. Contains a spice level of 5) +arson #el %ustard oil /aaga 0eshar /amak (+alt) /imbu (3emon) /imbu (3ime) (udina (%int) (ya) or anda (6nion) 0ali %irchi (Black (epper) (anch (horon (hathar ke phool (Black +tone 4lower) (illi %irchi (7ellow (epper) +afed %irchi (8hite (epper) 'ai (Black mustard seed) 'ai 0uria (cracked mustard seeds) 'atin &ot (Alkanet root) +a&i (na) phool (Citric acid) +arson (mustard seed) +aunf$+anchal (4ennel seed) +hahi .eera (Black cumin seed) +irka (9inegar) +oa sag (-ill) +onth (-ried ginger powder) +uwa or +hopa (Aniseed) #a& (Cinnamon) #artri (Citric acid) #e& (atta (%alabathrum) #hippali (0abab1chini, .ava peppercorn) #il (+esame seed) #ulsi (!oly Basil) 2rad dal (+plit %atpe or Beluga Beans)) 9anilla :aafraan (+affron) %enthulu (4enugreek +eeds) shitu (lima seed skin) osmanli (onion peelings) pudina (mint) -eggi %irch, 'ed Chilly powder (non spicy) dhung rit)er,orange(;;sweet BB<=) (non spicy) some of these spices are very good for health Ginger Ginger is a tuber which is consumed whole as a delicacy, medicine or used as spice for cooking or tea. It is the underground stem of the ginger plant, Zingiber officinale. #he ginger plant has a long history of cultivation, having originated in Asia and is grown in India, +outheast Asia, 8est Africa and the Caribbean. ;>= It is sometimes called ?root ginger? to distinguish it from other things that share the name ?ginger?. Indian +pices India is known as the @The home of spices'. #here is no other country in the world that produces as many kinds of spices as India. #he climate of the country is suitable for almost all spices. +pices constitute an important group of agricultural commodities which are virtually indispensable in the culinary art. In India, spices are important commercial crops from the point of view of both domestic consumption and e,port. Besides, huge Auantities of spices are also being consumed within the country for flavouring foods and are also used in medicine, pharmaceutical, perfumery, cosmetics and several other industries. According to the International 6rgani)ation 4or +tandardisation (I+6)B #he term @spices and condiments@ applies to such natural plant or vegetable products or mi,tures thereof, in whole or ground form, as are used for imparting flavour, aroma and piAuancy to and for seasoning of foods?. #here are over CD spices grown in different parts of the world and around ED spices are grown in India. #he spices that India can offer in abundant Auantities are pepper, ginger, turmeric, chilli, cardamom, celery, fenugreek, fennel, cumin, dill, coriander, cinnamon, a&owan (bishop@s weed), cassia, clove, nutmeg and mace. %a&or spices of e,port are pepper, cumin, cardamom, ginger, turmeric and chillies. 6ther minor spices include a&owan, aniseed, celery seed, caraway, fennel, fenugreek, coriander, garlic, onion, saffron, vanilla etc. Among the spices e,ported, pepper has the leading position in terms of both Auantity and value realised. #he @Alleppey reen@ Cardamom is considered the best grade available in the world. 'ole of +pices +pices are well1known as appeti)ers and are considered essential in the culinary art all over the world. #hey add tang and flavour to otherwise insipid foods. +ome of them also possess antio,idant properties, while others are used as preservatives in some foods like pickles and chutneys, etc. +ome spices also possess strong anti1microbial and antibiotic activities. %any of them possess medicinal properties and have a profound effect on human health, since they effect many functional processes. 4or instance, spices intensify salivary flow. #hey cleanse the oral cavity from food adhesion and bacteria, they help to check, infection and caries and protect the mucous membrane. +pices act as a stimulates to the digestive system and help digestion in many ways. +pices possibly activate the adreno1cortical function and fortify resistance and physical capacity. +troke freAuency , and blood pressure can be diminished or augmented by means of spices. 4or good breath ..Chewing certain spices like cardamom, cumin, cloveB improves digestion and acts as a mouth freshener. Cardamom In !indi " *laichi Latin Name " *lettaria cardamomum %aton Family " :ingiberaceae (Ginger 4amily) ommon names " +mall Cardamom, 3esser Cardamom, #rue Cardamom, %alabar Cardamom, reen Cardamom Cardamom the <ueen of all spices has a history as old as human race. It is one of the high priced spice in the world. Cardamom is grown in 0erala, #amil /adu and 0arnataka. It is the dried fruit of a herbaceous perennial plant. 8arm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian cardamom truly uniAue1in aroma, flavour, si)e and it has parrot green colour. It has well established culinary values, and it is used in a wide range of sweets and confectionery. It is an important ingredient of garam masala, a combination spice for many vegetarian and non1vegetarian dishes. Cardamom acts as a mouth1freshener after meals. #ea and coffee made with cardamom are pleasantly aromatic and refreshing. #here are three grades in which Indian cardamom is well known in the International market, @Aleppey green *,tra Bold@ (A*B), @ Alleppey reen Bold@ (AB) and @Alleppey reen +uperior@ (A+). Cardamom oil is an essential factor in food items and in preparation of certain medicines. Indian cardamom is known world wide for its Auality and is e,ported to various countries Chilli In !indi " %irch Chilli is grown throughout the country and is used in almost all dishes. Chillies are of numerous variety and their degree of pungency varies. -ry and fresh Chillies are used in various dishes. -ry chilly gives a red colour and makes the dish attractive. #his spice is grown throughout the year and so there is no scarcity and a good Auantity is e,ported. 0ashmir chillies are known for its colour and pungency. #he highly pungent chilly is @+annam@ and slightly pungent chilly is @%undu@. +annam has international popularity. Chillies are used with or without stalks. #o make good Auality of chilli powder the stalks should be removed. It is variously called capsicum, paprika, pimento, sweet pepper, red pepper, cayenne pepper and bird pepper, depending on the type of chilli and the manner in which it is prepared and used. Indian chillies are mainly e,ported to 2+A, +ri 3anka, Bangladesh, the middle and the far east. Chillies of India !irds "ye hilli #$hani% rown in %i)oram and some areas of %anipur. !ighly pungent. !yadagi #&addi% rown in -harwar, 0arnataka. 3ess pungency or without pungency. "llachip'r (annam rown in Amaravathi district of Maharashtra. 9ery hot. G'nt'r (annam rown in untur, 8arangal, 0hammam districts of Andhra pradesh. +kin thick and hot. )indp'r rown in !indpur in Andhra (radesh. !ot and highly pungent. *+ala rown in 0heda, %ehsana and in south u&arat. !ighly pungent. &anthari , White rown in 0erala and some parts of #amil /adu. +hort and ivory white in colour with high pungency. &ashmir hilli rown in Himachal Pradesh, .ammu and 0ashmir and also in subtropical regions of North India during winter seasons. -adhya .radesh. G.T (annam rown in Indore, %alkapur Chikli and *lachpur areas of %adhya (radesh. -adras .ari rown in /ellore district of Andhra (radesh. Nagp'r rown in /agpur district of %aharashtra. It is pungent.
Nalchetti rown in /agpur district of %aharashtra. *,tremely pungent. /amnad -'nd' rown in 'amnad district of #amil /adu. !ot. (angli (annam rown in 0olhapur district of %aharshtra. !ot. (att'r rown in -indigul, +attur, 'a&apalayam, +ankarankoli and #heni in #amil /adu. (ungent with thick skin. -'nd' rown in Anantpur district of Andhra (radesh. 4airly good pungency. Tadappally , !iglong rown in #adappally in Andhra (radesh. 3ess pungent, thick skin. Tomato hilli #Warangal happatta% rown In 8arangal, 0hammam, *ast and 8est odavari districts of Andhra (radesh. 3ess pungent. Clove In !indi " 3oung Clove is one of the oldest spices in the world, is the dried, unopened flower bud of a small evergreen tree. It is indigenous to the %oluccas Islands of Indonesia. Clove goes mainly as an ingredient of a variety of food specialties, beverages, medicines, cosmetics, perfumery and toiletries. *ither whole or as a powder, Clove finds e,tensive application in Indian foods. It is an active ingredient of garam masala and several kinds of curry powders. Clove is also highly recommended for making pickles, ketchups, and several kinds of sweets. It is very often used with pan for chewing after meals, and in tooth pastes as a fragrant mouth1freshener. 0arnataka, #amil /adu and 0erala are the main Clove producing states in India. Coriander In !indi " -hania Latin Name " Coriandrum sativum 3. Family " 2mbelliferae ommon names " Chinese parsley or cilantro Coriander is the dried ripe fruit of a herb with several branches and leaves with &agged edges. Coriander forms the base of most Indian curries. Both its seeds and leaves are used in dishes. Coriander seeds are mostly used in powder form, slightly roasted to improve the flavour. It is basic to rasam, sambar and curry powders. Its leaves are used for making chutneys and garnishing. #his fragrant spice also has its own medicinal properties. 6il of Coriander seeds is a valuable ingredient in perfumes. #he ma&or producers of Indian Coriander are u&arat, 'a&asthan, Andhra (radesh, #amil /adu and %adhya (radesh. #he main importers are 2+A, 20, %alaysia, +ingapore, +ri 3anka and %iddle *ast. Besides Coriander seeds, India also e,ports their powders and essential oils. arlic In !indi " 3ahsun Latin Name " Allium sativum 3 Family " 3iliaceae (Alliaceae) ommon names " arlic, +oftneck garlic, harneck garlic, rocambole Gen's " Allium arlic is a hardy bulbous perennial of the lily family, with narrow flat leaves. It has an attractive flavour and acknowledged medicinal value. It is one of the @trinity@ of flavours along with ginger and onion in Indian cuisines. arlic acts as a flavouring agent in variety of dishes. In (ickles it acts as a preservative1flavourant. arlic pickles and freshly ground garlic chutneys are popular side dishes for rice, snacks and chappathis. arlic oil are used in ready1made spice1mi,es, pharmaceuticals and disinfectants.
arlic is cultivated in most parts of India. +ome of the internationally acclaimed varieties of Indian garlic are @poona @, @/asik@, @%adurai@ and @.amnagar@. Besides, arlic powder and dehydrated flakes, India also e,ports oils and oleoresins. inger In !indi " Adarak inger is used since time immemorial. It is a ma&or crop cultivated in India and marketed as fresh and dried spice. It is a small grassy plant grown in all seasons throughout the year. Indian inger is famous for its flavour, te,ture and taste. %ore than a spice ginger is considered as a taste maker, a drug, an appeti)er and a flavourant. +uperior Auality of ginger is produced from 0erala though it is grown throughout the country. #he congenial climate and the fertile soil helps to produce Auality ginger. In the world market Indian ginger is popularly known as @cochin ginger@ (/2C) and @calicut ginger@ (/20). inger is available in a variety of forms like oils, oleoresins, fresh ginger in brine, pickles, candies and syrups . arbled$ungarbled, bleached$unbleached and powder forms of ginger is also marketed. India has a predominant position in ginger production and e,port. #he principal buyers are the %iddle *ast, 2+A, 20 and the /etherlands