INDIAN SPICES
Indian food is popular for its spices. The aroma of these wonderful spices increases appetite. South India is the hub of spice production. Spicy black pepper corns, hot chillies, sweet cinnamon, fragrant nutmegs, aromatic coriander seeds and cumin are some best spices produced in India. Different regions use different spice mixes to flavour their food. Garam Masala of Punjab, Goda Masala of Southwest India, Panch Phoron of Bengal, Sambar and Rasam masala of South India are some best combinations of spices. Along with these typical spices, some other spices like dried ginger powder, turmeric powder, black salt, tamarind paste, kokam, dried mango powder, fresh and dried coconut, curry leves, bay leaves are widely used.
The whole spices are dry roasted and then ground into fine powder. This helps the release of oils and enhances aroma. Most of the spices are fermented and / or dried in natural conditions under sunlight. Western societies are not aware of most of these spices. But these days ayurveda and health benefits are making these spices popular all over the world. Oils extracted form these spices are used in many alternative medical therapies. Turmeric has proven itself as anti cancer spice with many researches going on throughout the world.
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