Indian spices
Indian Spices
Indian spices, or Bharatiya Masale (pronunciation: bha-ra-ti-ya ma-sa-le), are a variety of aromatic substances used in Indian cuisine. The term "Indian spices" is derived from the words Bharatiya, meaning "Indian" in Sanskrit, and Masale, meaning "spices" in Hindi.
History
The history of Indian spices is nearly as old as the Indian civilization itself. The use of spices for culinary, medicinal, and ritual purposes can be traced back to the Indus Valley Civilization.
Common Indian Spices
Turmeric
Turmeric, or Haldi (pronunciation: hal-di), is a staple spice in Indian cuisine. It is derived from the root of the Curcuma longa plant. Turmeric is known for its vibrant yellow color and its potential health benefits.
Cumin
Cumin, or Jeera (pronunciation: je-er-a), is a spice made from the seeds of the Cuminum cyminum plant. It is used in various Indian dishes for its distinctive flavor and aroma.
Coriander
Coriander, or Dhania (pronunciation: dha-ni-a), is a spice produced from the seeds of the Coriandrum sativum plant. Both the seeds and leaves of this plant are used in Indian cuisine.
Cardamom
Cardamom, or Elaichi (pronunciation: e-la-i-chi), is a spice made from the seeds of various plants in the Elettaria and Amomum genera. It is one of the most expensive spices by weight but is used sparingly due to its strong flavor.
Health Benefits
Indian spices are not only used for their flavor but also for their potential health benefits. Many Indian spices are rich in antioxidants and have anti-inflammatory properties. Some spices, like turmeric, are also used in traditional Ayurvedic medicine.
See Also
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