From time immemorial, India has been considered as the “Spice Bowl of the World”. The history of Indian spices is almost as old as the ‘human civilization of Spices ‘. Conquering tribes from Assyrians and Babylonians, Arabians, Romans, Egyptians, the Chinese to the British and the Portuguese all invaded India with one goal – to take advantage of the rich, natural wealth and for Indian spices. The earliest written record in India on Spices is the venerable Vedas – such as the Rig Veda (around 6000 BC), and the others – Yajurveda , Sama and Atharva.
the Vedic period, information was primarily was handed down orally from
generation to generations through the medium of hymns. The Rig Veda contains
references to various spices such as horseradish – a close relation of Mustard
and Turnip. There are also references to Black Pepper in the Yajur Veda. These
are but few of the spices in the natural expanse of the subcontinent – in the
mountain, swamps, riverines, tropical rain forests, wetlands, marshy woodlands,
rich valleys, green fields in a pollution-free, & eco-friendly environment.
The history of Indian spices lies in the abundance & goodness that mother
nature has blessed it with and made it so popular world wide.
Athana which is famous for its long and fleshy chillies. To bring out the Marwari flavour, Athana mirch is stuffed with salt, mustard, fenugreek, dry mango powder, saunf, hing and other preservatives.
Red Chilli Powder is also known as lal mirch powder or lal mirchi powder. ... That's why it is used in the proportion and is adjusted with the green chillies. This spice blend consists few types of dried red chillies, which further can be grounded to make a fine powder.
Dried fennel seeds are often used in cooking as an anise-flavored spice.Fennel is used by mouth for various digestive problems including heartburn, intestinal gas, bloating, loss of appetite, and colic in infants among othes.
This tiny “grain” is gluten-free and packed with vitamins and minerals. In fact, while it's often called a grain because of it's grain-like consistency, millet is actually a seed.
Kabuli chana is believed to be one of the earliest cultivated legumes. It is a small, hard, knobby, beige-colored bean with a diameter of less than a centimeter. It looks kind of like a wrinkled hazelnut. Its nutty and creamy flavor, firm texture and minimal fat make it a versatile ingredient.
Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent, which has a large vegetarian population. It is basically split lentil without skin and is red in colour. It does not need soaking prior to cooking as it is a soft dal and cooks quickly.
Methi is an herb similar to clover that is native to the Mediterranean region, southern Europe, and western Asia. The seeds are used in cooking, to make medicine, or to hide the taste of other medicine. Methi dana smell and taste somewhat like maple syrup.
Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.
The kidney bean is a variety of the common bean. It is named for its visual resemblance in shape and colour to a kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans.