Some Spicy Facts about Indian SpicesSpices enhance our gastronomic experiences adding drama and enticement to our food and sometimes, even to our living spaces. ( Spices in a basic garammasala: Cinnamon, cumin , Black cumin, Cloves, Nutmeg or mace , Green and Brown cardamom ).
Garammasala is the classic spice of Northern India . Just as gravy blends vary from region to region , household to household in South India, so do garammasalas in the North.
Whole garammasala used in the early stages of cooking to flavor a dish. Whole garammasala is used more in North Indian cooking , especially in meat dishes and primarily comprises cinnamon sticks , bay leaves , cloves, cardamom pods of green and brown, mace blades , and black peppercorns. These are fried in hot oil or ghee before other ingredients such as meat , chicken, onion, garlic or ginger are added. Heating these spices releases a wonderful aroma that is evenly infused in the dish and stimulate the appetite.
The first spice treaty was signed by Sultan of Calicut, with the Portuguese in 1489, most of European traders found it more lucrative to trade in spices within the Asian region, rather than carry them back to Europe.
According to a 2003 - 04 report by the The Food and Agriculture Organisation of the United Nations , India is responsible for 80 % of the spice production of the world , an approximate 16,00,000 tonnes.
And yet , even today , most of the world depends on India for its seasoning.....Information credit - ITC Welcome group
2 Comments
Some Spicy Facts about Indian Spices
And yet , even today , most of the world depends on India for its seasoning.....
Information credit - ITC Welcome group