Indian spices

Smell that gives the fealing of heaven when something is cooking in the kitchen, is due to the spices. Spices are the one of the best ingredient in food which enhances the taste, texture, smell of food. It is best nutritional product when used in moderate amount. It widely used in every indian kitchen. There are many type of spices like  fennel, mustard, nutmeg, black pepper, Cayenne pepper, cinnamon,cassia, cloves, saffron, turmeric, ginger, galangal, etc. India is one of largest spice producer in the world.

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production. A spices may be available in several forms such as fresh, whole dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience.         Every meal offers an opportunity to build a better relationship with your body and mind

Nutritional value of spices

Spices contain few amount of calories with large amount of carbohydrates, protein, fats and considerable amount of mineral and micronutrient(iron, magnesium, calcium, and many others) and few amount of vitamins. Some spices have high antioxidant(protect against free radical) value.

Health benefits of spices

1. spices helps in eliminating metabolic toxins(also known as body cleanser).

2. improves immunity.

3. it shows anti-oxidant, anti-tumoral/anti cancerous, anti-microbial, anti-inflammatory, insect repellent properties.

4. many spices improve brain function and boosts memory

5) spices increases the heat of body which helpful against tridoshas( vata, cough, pitta)                       Many different species shows many different health benefits

•These are good for health ( if they are used in moderate amount) •Different spices are used according to need

Different types of spices according to classification

Seeds:  fennel, mustard, nutmeg, and black pepper

Fruits:  Cayenne pepper

Arils(specialized outgrowth from a seed that partly or completely covers the seed):  mace

Barks:  cinnamon, cassia

Flower buds(undeveloped or embryonic shoot and normally occurs in the axil of a leaf or at the tip of a stem):  cloves

Stigmas(receptive tip of a carpel, in the gynoecium of a flower):  saffron

Roots and rhizomes:  turmeric, ginger and galangal

Resins(solid or highly viscous substance of plant ):  asafoetida

Some Indian Spice mix:

1. Chaat masala (It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (hing) and chili powder.)

                       It is used to sprinkle on potatoes, fruit, egg toasts, potato fries, fresh vegetables and regular salads in India.

Further read on following link

https://kbjawadwar.blogspot.com/2020/03/smell-that-gives-fealing-of-heaven-when.html