Use of Spices in Ancient India

  

Use of Spices in Ancient India has been one of the important parts of Indian cooking. It indicates not only the types of spices used but also their cultivation in India. As the society was largely agrarian it cultivated a large variety of spices. Along with popular spices like cardamom, it also cultivated some specific spices in the form of seeds. Indian spices formed a major part of spice trade along with rest of the world. These highlight the popularity of Indian spices all over the world.

Use of spices in India continued to remain popular in every age. The cultivation of spices in India began from pre-historic days. While some of the spices like cardamom, long pepper, black pepper, Turmeric and Asafoetida were commonly found in every generation, it also included some special types of spices that were imported from Afghanistan and other countries of the world. Cultivation of spices forms a major part of agriculture in India which formed the backbone of the Indian economy. Along with cultivation of vegetables and a number of pulses, ancient Indian society also cultivated spices which were used for both self consumption as well as trade. Use of spices in ancient India began with the Indus Valley Civilization which largely used spices like long pepper, black pepper, asafoetida along with salt. Among the Buddhists and Jains five varieties of salts were popular which included sea salt, black salt, rock salt, kitchen salt and red salt along with spices like pepper, long pepper, Cumin, Asafoetida, myrobalan, dry ginger and turmeric, Mustardand Clove. Vinegar and sour gruel was also used to garnish the food.

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Sev Tameta Nu Shaak, Gujarati Cuisine

  

Sev Tameta Nu Shaak is a popular dish of Gujarati cuisine that is sweet and sour tomato curry prepared with tomato, sev, onion and other Indian spices. In this recipe, first tomatoes, onion and spices are sautéed in oil and then steam cooked with water, sev is added only toward its final stage of preparation. ‘Sev’ is a deep-fried, vermicelli-like snack made with gram flour. It should be noted that the tomatoes can be cooked earlier, but the sev should be added just before serving so that it remains fresh and crisp. It is usually served with paratha and ‘Thepla’ for a delicious meal.

Sev Tameta Nu Shaak is also known as "Sev Tamatar Ki Sabzi" in Hindi, is made popularly during the Jain festival of "Paryushan Parva" when roots and other vegetables are not included in the diet. Tomatoes are used in most often used as bases for many vegetables and accompaniments. But Gujarati’s have taken it to a next level, by using it as a main course vegetable. This dish is very popular among the Jain Gujarati community has it has no root vegetables, no onion and garlic.

Ingredients:

Red Ripe Tomatoes - 5 medium size, chopped

Nylon Sev or Thick Sev - 1/2 cup

Cumin Seeds - 1/2 tsp

Mustard Seeds - 1/4 tsp

Onion - 1 medium size, finely chopped

Ginger-Garlic Paste - 1 tsp

Green Chilli - 1, finely chopped

Sugar - 2 tsp

Coriander Leaves - 2 tbsp, finely chopped

Turmeric Powder - 1/4 tsp

Coriander Powder - 1 tsp

Garam Masala - 1/4 tsp

Red Chilli Powder - 1/2 tsp

Water - 1/2 cup

Salt to taste

Oil - 2 tbsp

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Types of Spices

  

Indian spices exhibit a great variety which adds different flavours and aroma to the food making them more luscious and in certain cases healthy. There is a popular belief that spicy foods are bad for health. This belief is not only far from the truth but also that; spices in fact have medicinal properties and are good for health.

Medicinal Properties of Different Types of Spices
Spices are well known as appetizers and digestives and are considered essential in the culinary art all over the world. Some of them have anti-oxidant properties, while others have preservative properties and are used in some foods like pickles and chutneys etc. Some spices also possess strong anti-microbial and antibiotic activities. Many of them possess medicinal properties and have a profound effect on human health. They cleanse the oral cavity from food adhesion and bacteria; they may help to check infection, and to protect the mucous membrane against thermic, mechanical and chemical irritation. Spices possibly activate the adrenal-cortical function and fortify resistance and physical capacity. Stroke volume, blood pressure and stroke frequency can be markedly diminished or augmented by means of spices. Spices inhibit thrombus formation and accelerate thrombolysis.

Production of Different Types of Spices
India has a glorious past, pleasant present and a bright future with respect to production and export of spices. Pepper, cardamom, chillies, turmeric and ginger are some of the important spices produced in India. India is a great exporter of spices.

Different Types of Spices
The important spices produced in India are black pepper, cardamom, ginger, turmeric, chilli, garlic, coriander, cumin, fennel, fenugreek, celery, clove, nutmeg, cinnamon, tamarind, kokum, garcinia, curry leaf, saffron, vanilla and mint. Some categories of the different types of spices are as follows:

Fruit Type Spices: Many fruits are used as spices in dried form. They are known for augmenting the taste and aroma of the food. Common fruit type spices include Cardamoms, Juniper, Nutmeg, Mace, Vanilla, Star Anise etc.

Seed Type Spices: Seed type spices are the fertilized and ripened ovule having a protective covering. Some of these are used in their original form while some are powdered before use. Common members of this type of spices are Caraway, Anardana, Ajwain, Celery etc. They do not possess much nutritional value, however their use in medicinal purpose, perfumery and making flavouring agent have been well established.

Bark Type Spices: Bark type spices are obtained from the bark of the trees. These are known to be highly flavoured imparting great taste to the food when added. The bark of the trees growing at higher altitudes produces better quality bark and high content of essential oils. Common bark type spices are Cinnamon and Cassias.

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Marwari Cuisine, Indian Regional Cuisine

Marwari Cuisine is the cuisine of the people from the east while princely state of Marwar in Rajasthan. It is primarily vegetarian and offers a fabulous variety of dishes. The cooking style used is mainly based on the natural climatic conditions of the desert land from where the Marwari people have originated.

Features of Marwari Cuisine
There are some specific reasons for the use of some specific ingredients. The local people who use various types of spices and herbs.
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The Marwari Jain people prepare food without using onions, garlic or any ingredient grown under the soil, except ginger and groundnuts.


Delicacies of Marwari Cuisine
In Marwari cuisine, the use of gram flour and curds is very common, each tasting dhoklas different from the other. ‘Gatta’, ‘Chilla’, ‘Kadhi’, ‘Pitthor’, ‘Pakodi Ki S
abzi’, all of these have gram flour & curds. The  flours such as bajra, makai, jawari are used in rotis, porridge, dhoklas and even in raitas. Some of the breakfast dishes are ‘Bajre Ka Khichdaa’, ‘Makai Ki Ghaat’, ‘Moong Dal Khichdi’, served during winter.

Read more : Marwari Cuisine, Indian Regional Cuisine

Indian Culinary Influences by Indian Invasion

The variety in the cuisine of India has originated on the basis of foreign invasions. According to history, it is proved that the Indian cooking style is an amalgamation of various cultures and traditions as well as beliefs. To know more read: http://www.indianetzone.com/39/indian_culinary_influences_by_indian_invasion.htm