Spices in India Introduction:
Spices are everywhere, from the cradle of birth to the coffin of death. In India, spices have got a historical and economic implications beyond that, they have been an aromatic message for the rest of civilisation. Indian History is well ladened with the text of spices and aromatics. From the mythological era passing through the medieval period and down to modern political history and economy, the role of spices has well been discernible and encrypted. All over the world, spices have historically been used during negotiation, truce, marriage, establishing royal relations, trade and commerce. The history of spice is contemporary to human civilisation. It is a fascinating story of adventurous voyages and lands discovered, dynasties grows and ruins, battles won and lost, agreement signed and violated, aromas desired and distributed, and many ups and downs faced and perceived while infused with the belief, “Whoever controls the spice, controls the universe.” Throughout history, the most powerful country, entity or individual of its time has dominated world (spice) trade.
History:
In the Middle East, the first evidence of use of spices was found around 5000 BC. In 200 BC, the ancient Egyptians traded spices and herbs among early civilizations.
Spices from China, Indonesia, India, and Ceylon (now Sri Lanka) were originally transported overland by donkey or camel caravans. Being particularly obsessed with the afterlife they used to cultivate crops like garlic to be used in mummification as perfumes. For a thousand years, the Romans controlled the trade. Their earnest desire for exotic foods and expensive imported spices was indicative to their love of luxury especially to the upper class. Spices that were sought by the Romans included nutmeg, cinnamon, pepper, cloves, and ginger. In the 13th century, Portuguese and Spanish explorers sent out their own explorers, as the spices obtained from the Romans were very much expensive. So, they explored Europe and established Venice as the most important trade port till about 1498. Vasco De Gamma returned with pepper, cinnamon, ginger, jewels, and deals with Indian Princes. The spirited Portuguese sailed around Africa’s Cape of Good Hope to Calcutta, India. Between the fifteenth to the seventeenth centuries, wars for the control of spice breakout in Spain, Portugal, England, and Holland fight for control. By end of the seventeenth century the Dutch were the controllers of Asian Spices and meanwhile, the French became powerhouse, raided from the Dutch and started cultivating it for themselves. From the 16th century, the English exploration begins. In 1600, Elizabeth I chartered British East India Company and by 1799, the English took over all spice trading centers. Today, procuring spices is nowhere as difficult as it used to be, but the allure of Indian spices remains intact. Curries made of Indian spices are integral part to various cuisines in several countries including UK, Germany, Thailand, Malaysia, Indonesia, Japan, South Africa, Trinidad & Tobago, Philippines, Fiji, Tonga and the Caribbean Islands. Capsicum peppers are regarded as the world’s most consumed spice. Pepper, ginger and turmeric from India mixed with cumin and coriander from Arabia are inextricably important for several dishes across South Asia. This mixture has been spread globally by the British as “curry powder”.
Trade:
The course of history around the world on its inevitable way towards the modern world witnessed the establishment and destruction of many empires gradually leading to the discovery of new continents. Industry never ever dominated agriculture till the so-called “industrial revolution” came into the world scenario, but the spice trade was undoubtedly the world’s biggest industry at those times. It began in the Middle East sometimes over 4000 years ago. Spices which are inexpensive and widely available today were once possessed, controlled and securely protected by few persons generating immense wealth for them. Discovery of the Silk Road connecting Asia with the Mediterranean world, including North Africa and Europe was particularly significant making all other land routes of ancient trades with camel caravans obsolete. This discovery also led to the development of many great civilizations viz., China, India, Egypt, Persia, Arabia, and Rome. Spice trade emerged to become more commercial, when the medicinal and therapeutic uses of spice were combined with the growing desire for spices in cooking in the third century BC. A canal was built between 285 BC and 246 BC that connected the Nile in Egypt with the Red Sea, to facilitate trade and the spice trade thereby. When Rome officially took over Egypt in 30 BC, suddenly a whole new world opened for the trade in spices and herbs. Soon spices were flooding into the Mediterranean from India via the Red Sea, down the Nile to Alexandria and then on to Greece and Italy in large quantities more for its monetary worth than its aromatic flavours or therapeutic magic. Centuries later, after the rise and fall of the European trade dominion, gradually the trade routes became wide open. Spices became more available to the common people. People slowly started knowing the agro-techniques to grow spices. As a result, the wealthy monopolies began to crumble leaving before us an incredible history of the most amazing and alluring trade items of the then world.
Culture:
Different communities had a unique preference and habit of consuming spices, for both for culinary and ritualistic purposes. Spice as a cultivation, has traditionally been routed into their lifestyle and livelihoods. The different migratory passages of nomadic people have helped them include spices both for medicinal and culinary purposes with their norms, morale and taboo. The praxis on spices has made a community unique with their food habit to ritualistic pursuits. From appeasing the fury of weather, brunt of climate or meteorological aggressions the ancient people used spices and aromatic plants and seeds. For some folk communities, spices and vegetative aroma are offered to the dead bodies of man and animals with a devotion to God for the post eternal peace and renunciation. Both black pepper and betel leaves signify message of euphoria and eulogy, while community rituals are on offing. In old Hindu prescriptions, turmeric was utilised topically to treat sprains and growing. In conventional Chinese medication, curcumin is basically utilised in treatment for conditions related to stomach torment. The clove finds a mention in the Ramayana – as well as in writings of Roman Empire in the first century AD. Buddhism being an offspring of Hinduism, has a wider range of ethnicities and languages than Hinduism. Onions, Garlic, Scallions, Chives and Leeks, considered as “the five pungent spices” are forbidden for some sects for pretty much the same reason as in Hinduism, as they’re said to lead to anger (when consumed raw) and passion (when cooked) and additionally, they believe their odors repel gods and attract hungry ghosts and demons.
Cuisine:
Spices are the foundation for Indian cooking. They can transform any dish into a tasty meal and give life to even the simplest ingredients. Some of the common spices in an Indian household are as follows.
Asafoetida (Ferula assa-foetida) – Dried and powdered tree resin, is an essential spice and is usually one of the first aromatics added to hot ghee or oil. Its raw, pungent smell mellows into a musky aroma, adding smooth, umami flavors to lentils, beans, and vegetarian curries. It often contains wheat flour, but gluten-free versions are also available.
Cumin (Cuminum cyminum) – An essential ingredient in Indian cooking, cumin adds nutty, warm flavours and dimension to countless dishes. Whole cumin seeds can be added to tempering and roasted and ground cumin is great for adding later in the cooking process. Cumin adds an earthy tone and body to (lentil) soups, and curries.
Black Mustard Seeds (Brassica nigra) – These pungent, nutty seeds add flavor to many dishes, from curries to chutneys to pickles to salads. They are dropped in hot oil , which allow them to crackle and pop to release their flavor.
Ground Turmeric (Curcuma longa)– Ground turmeric is a bright, healing spice that adds a peppery-woody taste and a deep golden color to curries. It is known for its
anti-inflammatory properties and goes into everything from drinks to curries to stir- fried vegetables.
Coriander (Coriandrum sativum)– This versatile spice has a hint of citrus and adds earthy notes to different curry dishes. The whole seeds are lightly toasted and then ground with other spices for several popular spice blends. Ground coriander is popular because it adds texture to dishes and can be tasted with each bite. Coriander is often paired with cumin to achieve the right flavors of earthiness.
Cassia Bark (Cinnamomum cassia) – Cassia bark, with its delicately sweet flavor is a close relative to cinnamon sticks. It adds earthy flavors to meat and curries and is essential in making spice blends. Cassia bark is also used in Indian cooking to add a layer of intensity to tea and hot chocolate.
Green Cardamom Pods (Elettaria cardamomum) – Cardamom is a sweet and aromatic spice, is a must-have for Indian desserts and is equally critical for curries and pulao. For desserts, the kernels inside the pods are ground into a coarse powder and added to enhance the flavor.
Black Peppercorns (Piper nigrum) – These berries, which grow on climbing vines, are native to southern India. The unripe green berries are harvested when they ripen and turn red and are then dried to what is commonly see in grocery stores. Black peppercorns added whole or ground, impart intense aroma, depth, and heat to foods.
Dried Fenugreek Leaves (Trigonella foenum-graecum L.) – This fragrant dried herb has a slightly bitter taste but adds complex sweetness and that restaurant-style flavor to curries. Just before they are added to a dish, they are crushed using hands to release the aromatics. They are primarily used as a garnish in North Indian curries.
Saffron (Crocus sativus) – Saffron is a crimson stigma from the saffron crocus, is grown in the Kashmir Valley. Since it takes hundreds of thousands of stigmas to produce a pound of saffron, making it the most expensive spice in the world. Saffron adds an intense aroma, a floral flavor, and a gorgeous golden color to curries, biryanis, and desserts.
Nutmeg (Myristica fragrans) – It is inner seed of Mace, a sweet and aromatic spice. Nutmeg adds a warm note to sweet dishes, and it pairs well with green cardamom and saffron.
Cloves (Syzygium aromaticum)– These aromatic flower buds are harvested from the evergreen clove tree. They lend a slightly sweet yet pungent aroma to Indian cuisine. They are often paired with cinnamon and black pepper for a perfect spice blend.
Fenugreek Seeds (Trigonella foenum-graecum)– They are small mustard-yellow seeds usually dry-roasted or fried in oil or ghee in a tempering to reduce the bitterness. This bittersweet spice has an undertone of maple syrup and works well with coriander, cumin, and red chili powder.
Indian Bay Leaves (Cinnamomum tamala) – They are slightly pungent leaves that originate from the southern slopes of the Himalayas. They are an integral ingredient in many North Indian dishes and are very different from European laurel bay leaves and have a milder aroma, like that of cinnamon bark.
Fennel Seeds (Foeniculum vulgare) – These sweet, anise-flavored morsels of flavor can be used for cooking and as an after-dinner digestive.
Curry leaves (Murraya koenigii) – Curry leaves are one of the most enigmatic Indian spice. They are the leaves of the Murraya koenigii, and while available as a dried herb, are best used fresh in the first or second stage of cooking to impart a pungent, citrus-like aroma.
Garam masala is an infamous spice blend from India. It is a combination of dried spices including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, bay leaves and pepper and many more. It is an inevitable ingredient in the Indian cuisine. It must be noted that garam masala is a very versatile spice blend. The blend varies across the Indian sub-continent and hence, making the food to be unique and region specific.
Medicine:
Spices are being used in Indian Ayurveda and folk medicine to treat many diseases like gynaecological problems, gastric problems, hepatic disorders, infectious diseases, and blood disorders. The Indian arrangement of comprehensive medication known as “Ayurveda” utilizes fundamentally plant-based medications or definitions to treat different diseases including malignant growth. As an Ayurvedic drug, cur-cumin is a well-recorded treatment for different respiratory conditions (e.g., asthma, bronchial hyperactivity, and sensitivity) just as for liver issue, anorexia, ailment, diabetic injuries, runny nose, hack, and sinusitis. In the conventional Indian arrangement of medication Ayurveda and Siddha, different flavors and herbs are depicted to have restorative properties, for example, being antithrombotic, hypolipidemic, hypoglycaemic, calming, and anti-arthritic.
In Ayurveda, cinnamon is viewed as a prescription just as a flavour. In the Indian system of Ayurvedic medication, it is utilised against a wide range of sicknesses like bronchitis, colds, clog, the runs, dysentery, edema, flu, gas, metabolic and heart reinforcing, hiccups, acid reflux, liver issues, menorrhagia, despairing, muscle pressure, queasiness, and spewing. As cinnamon is the bark part of plant, its powder form is used as an anti-diabetic by Ayurveda in Indian as well as Chinese medicines. Clove is also used since a long time in Ayurveda as it maintains the heat system in human body and hence, it is used according to region as well as season.
Fenugreek has been alluded to as a therapeutic herb in Indian Ayurvedic. In Ayurvedic medication, it is utilised for restoration, as a Spanish fly, a diuretic, for stomach-related grumblings, dyspepsia, hacks, colic, bronchitis, clogging, gout, joint pain, expansion of the liver and spleen. Coriander is a successive fixing in the planning of Ayurvedic drugs and is a conventional home treatment for an assortment of sicknesses.
Cardamom plays to recover many diseases such like assisting digestion, retentive, preventing vomiting, digestive constipation, abnormally high blood pressure, asthma, diarrhoea, colic, dyspepsia, epilepsy, and carminative. Cardamom is likewise utilised in unfavourably susceptible response meds, for example, liver provocative and gallstones drugs. Cumin is always a part of spice, as it holds volatile oil which provides a particular aroma to its seeds. In indigenous prescription, cumin seeds have for quite some time been viewed as a hunger stimulant and carminative; they are stomachic, astringent, and valuable in the runs; they improve craving and taste. Pepper aids in coping with cold, cough and infections and deal with muscle spasm and digestive issues.