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Cooking Taoshobuddha Way - Herbs and Spices

Cooking Taoshobuddha Way - Herbs and Spices

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Published by: Taoshobuddha on Sep 12, 2010
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Cooking lovinglyAndMeditatively
Herbs and spices form an important ingredient of our daily life. Each herband spice has certain medicinal qualitiesas well. Therefore from early partof human civilization herbs and spices have been grown, harvested, tradedand consumed both as medicine and as part of culinary delights.The earliest mention of these herbs and spices we trace in Hindu scriptureslike Ramayana, and Vedas.
is entirely dedicated to the sacredknowledge of these herbs and spices. Still one can find traces in
, and
Chakra Samhitas 
. These are replete with description and thecurative properties of these herbs and spices. Some of those mentioned inthese scriptures are not found in India. However blending of cultures andmigration exposed humanity to more than 500 different herbs. Chinese haveintroduced nearly 1000 herbs whose descriptions date back to 2500 BC. Andsuch description is found in
Yellow Emperor 
.Hippocrates, a Greek Physician, who is the father of modern medicine hasalso listed hundreds of herbal varieties,alltaken togetherbear ampletestimony to the significance and importance of the use of herbs as cure forailments. As man evolved his ingenuity allowed him to explore all that nature has intreasure. In the old days herbs were collected from the forests, hill tops,plains, and river –beds as these grew there. Butthere was no organizedeffort to grow these. These herbs were used both for medicinal purpose aswell as to as flavors and delight to cooking. Almost all the civilizations and culinary styles use herbs and spices tovarying degrees. However Indians have used these herbs and spices morecomprehensively thanany other civilization. Each herb has flavor, medicinalqualities and tastes. However when these are used as combinationcomplementing one another the value of such combination is enhanced
manifolds. Besides Indians no other culinary styles has explored thesecombinations so extensively.I admire the ingenuity in creating special combination for special vegetablesand meats. And in doing so many factors were also taken into account sothat the particular dish becomes not only tasty instead easily digestible aswell. It is all because of special blends created for these dishes. In thesubsequent pages I will speak of certain basics about these blends. Use of these herbs and spices individually or as combination not only providenutrition instead enhances thetaste of the dishes thus prepared.Herbs is the leafy part of the plant while herb is the stem and root part of atree. All the parts are used in cooking and medicinal purposes.Spices can be classified in four categories:
A.Basic spices
1.Chillipeppers2.Coriander3.Turmeric4.Cumin seed5.Mustard seeds
B.Aromatic spices
1. Clove2. Nutmeg3. Cinnamon4. Cardamom5. Red Cardamom6. Bay leaves7. Mace8. Clove9. Asafetida10.Curry leaves
C.Ornamental Spices

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