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Culture Documents
AND
YOU ARE THE EMBODIMENT OF
THIS
CONSCIOUSNESS
Cooking lovingly
And
Meditatively
Herbs and spices form an important ingredient of our daily life. Each herb
and spice has certain medicinal qualities as well. Therefore from early part
of human civilization herbs and spices have been grown, harvested, traded
and consumed both as medicine and as part of culinary delights.
The earliest mention of these herbs and spices we trace in Hindu scriptures
like Ramayana, and Vedas. Atharvaveda is entirely dedicated to the sacred
knowledge of these herbs and spices. Still one can find traces in Rigaveda,
Sushruta, and Chakra Samhitas. These are replete with description and the
curative properties of these herbs and spices. Some of those mentioned in
these scriptures are not found in India. However blending of cultures and
migration exposed humanity to more than 500 different herbs. Chinese have
introduced nearly 1000 herbs whose descriptions date back to 2500 BC. And
such description is found in Yellow Emperor.
As man evolved his ingenuity allowed him to explore all that nature has in
treasure. In the old days herbs were collected from the forests, hill tops,
plains, and river – beds as these grew there. But there was no organized
effort to grow these. These herbs were used both for medicinal purpose as
well as to as flavors and delight to cooking.
Almost all the civilizations and culinary styles use herbs and spices to
varying degrees. However Indians have used these herbs and spices more
comprehensively than any other civilization. Each herb has flavor, medicinal
qualities and tastes. However when these are used as combination
complementing one another the value of such combination is enhanced
manifolds. Besides Indians no other culinary styles has explored these
combinations so extensively.
Herbs is the leafy part of the plant while herb is the stem and root part of a
tree. All the parts are used in cooking and medicinal purposes.
A. Basic spices
1. Chilli peppers
2. Coriander
3. Turmeric
4. Cumin seed
5. Mustard seeds
B. Aromatic spices
1. Clove
2. Nutmeg
3. Cinnamon
4. Cardamom
5. Red Cardamom
6. Bay leaves
7. Mace
8. Clove
9. Asafetida
10. Curry leaves
C. Ornamental Spices
1. Poppy seeds
2. Till Black
3. Till White
4. Coriander leaves
5. Mint leaves
BASIC SPICES
Chilies dried
Chili peppers are used around the world to make a countless variety of
sauces, known as hot sauce, chili sauce, or pepper sauce. In Turkey, chilies
are known as Kırmızı Biber (Red Pepper) or Acı Biber (Hot Pepper), and are
used in the form of either red pepper paste (Biber Salçasi) which can be hot
or mild. Harissa is a hot pepper sauce made of chili, garlic and flavored with
spices, originating in Tunisia and widely used in its cuisine, both as a
condiment and as seasoning. Harissa is also found in other North African
cuisines, though it is often treated as a table condiment to be served on the
side.
Indian cooking has multiple uses for chilies, from simple snacks like
vegetables where the chilies are dipped in batter and fried, to wonderfully
complex curries. Chilies are dried, roasted ground and used in the
preparation of spice blends from mild to stronger chilly tastes.
The leaves of the chili pepper plant are mildly bitter but not as hot as the
fruits that come from the same plant. These are cooked as greens in Filipino
cuisine, where they are called dahon ng sili (literally ‘chili leaves’). They are
used in the chicken soup, and tinola.
Chilies are the most common spice used and cultivated in India and it is
grown nearly in all parts of the country, hills and plains. The variety differs
in taste, color, and bitterness. Chili pepper is the fruit of the plants from the
genus Capsicum, members of the nightshade family, Solanaceae.
These peppers contain a substance called capsaicin, which gives peppers
their characteristic pungency, producing mild to intense spice when eaten.
The hotter the chili pepper, the more capsaicin it contains. It is used both
whole and in powder form.
Fennel seeds (Sounf)
It is a highly aromatic and flavorful herb with culinary and medicinal uses,
and is one of the primary ingredients of absinthe. Florence fennel or
finocchio is a selection with a swollen, bulb – like stem base that is used as a
vegetable.
The word fennel developed from the Middle English fenel or fenyl, and is
pronounced finocchio in Italian. This came from the Old English fenol or
finol, which in turn came from the Latin feniculum or foeniculum, the
diminutive of fenum or faenum, meaning ‘hay’. The Latin word for the plant
was ferula, which is now used as the genus name of a related plant. As Old
English finule it is one of the nine plants invoked in the pagan Anglo –
Saxon Nine Herbs Charm, recorded in the 10th century.
Fennel, bulb, foliage, and seeds are widely used in many of the culinary
traditions of the world. Fennel pollen is the most potent form of fennel, but
also the most expensive. Dried fennel seed is an aromatic, anise – flavored
spice, brown or green in color when fresh, slowly turning a dull grey as the
seed ages. For cooking, green seeds are optimal. The leaves are delicately
flavored and similar in shape to those of dill. The bulb is a crisp, hardy root
vegetable and may be sautéed, stewed, braised, grilled, or eaten raw.
Fennel seeds are sometimes confused with those of anise, which are very
similar in taste and appearance, though smaller. Fennel is also used as a
flavoring in some natural toothpaste.
Many cultures in the Indian subcontinent and the Middle East use fennel
seed in their cookery. It is an essential ingredient of the Bengali/Oriya spice
mixture panch phoron and in Chinese five – spice powders. It is known as
saunf or mauti saunf in Hindi and Urdu, sompu in Telugu, badesoppu in
Kannada, mouri in Bengali, shombu or peruncheeragam in Tamil and
Malayalam language, variyali in Gujarati, badeeshop or badeeshep in
Marathi and barishap in the Malay language, Razianeh or ﮫیرازin اﻧPersian.
In many parts of Pakistan and India roasted fennel seeds are consumed as
an after – meal digestive and breath freshener. Farming communities also
chew on fresh sprigs of green fennel seeds.
Many egg, fish, and other dishes employ fresh or dried fennel leaves.
Florence fennel is a key ingredient in some Italian and German salads, often
tossed with chicory and avocado, or it can be braised and served as a warm
side dish. It may be blanched or marinated, or cooked in risotto.
Fennel contains anethole, which can explain some of its medical effects. It
has many medicinal properties and therefore used in case of many
complaints.
Intestinal tract
Fennel water has properties similar to those of anise and dill water: mixed
with sodium bicarbonate and syrup, these waters constitute the domestic
'Gripe Water', used to ease flatulence in infants; it also can be made into
syrup to treat babies with colic or painful teething. Long term ingestion of
fennel preparations by babies is a known cause of the larches. For adults,
fennel seeds or tea can relax the intestines and reduce bloating caused by
digestive disorders. Essential oil of fennel has these properties in
concentration.
Eyes
In Indian subcontinent, Fennel seeds are also eaten raw, sometimes with
some sweetener, as it is said to improve eyesight. Fennel tea can be used as
an eye tonic, applied directly like eye drops or as a compress, to reduce
soreness and inflammation of the eye. Extracts of fennel seed have been
shown in animal studies to have a potential use in the treatment of
glaucoma.
Blood and urine
Some people use fennel as a diuretic, and it may be an effective diuretic and
a potential drug for treatment of hyper tension.
Breast milk
Still there are other uses of fennel seeds. Syrup prepared from fennel juice
was formerly given for chronic coughs. Fennel is also largely used for cattle
condiments. It is one of the plants which is said to be disliked by fleas, and
powdered fennel has the effect of driving away fleas from kennels and
stables. Plain water drunk after chewing and consuming fennel seeds tastes
extremely sweet.
These light green oval shaped seeds have been known to posses digestive
qualities. In India, they are roasted, sometimes lightly coated with sugar
and eaten after meals as a mouth freshener and to stimulate digestion. They
are used successfully in many curries and ‘Indian pickles’.
Coriander seeds (Dhaniya)
All parts of the plant are edible, but the fresh leaves and the dried seeds are
commonly used in cooking. Coriander is common in Middle Eastern, Central
Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin
American, Chinese, African and Southeast Asian cuisine.
The leaves have a different taste from the seeds, with citrus overtones. Some
perceive an unpleasant ‘soapy’ taste or a rank smell and avoid the leaves.
Belief that this is genetically determined may arise from the known genetic
variation in taste perception of the synthetic chemical phenylthiocarbamide;
however, no specific link has been established between cilantro and a bitter
taste perception gene.
The fresh leaves are an ingredient in many South Asian foods (particularly
chutneys), in Chinese dishes and in Mexican salsas and guacamole. Chopped
coriander leaves garnish cooked dishes such as dal and curries. As heat
diminishes their flavor quickly, coriander leaves are often used raw or added
to the dish immediately before serving. In Indian and Central Asian recipes,
coriander leaves are used in large amounts and cooked until the flavor
diminishes. The leaves spoil quickly when removed from the plant, and lose
their aroma when dried or frozen.
Coriander leaves were formerly common in European cuisine. Today
western Europeans usually eat coriander leaves only in dishes that
originated in foreign cuisines, except in Portugal, where they are still an
ingredient in traditional dishes.
The dry fruits are known as coriander seeds or coriandi seeds. The word
coriander in food preparation may refer solely to these seeds (as a spice),
rather than to the plant itself. The seeds have a lemony citrus flavor when
crushed, due to terpenes linalool and pinene. It is described as warm, nutty,
spicy, and orange – flavored.
It is commonly found both as whole dried seeds and in ground form. Seeds
can be roasted or heated on a dry pan briefly before grinding to enhance and
alter the aroma. Ground coriander seed loses flavor quickly in storage and is
best when ground fresh.
Turmeric (haldi)
The rhizomes are boiled for several hours and then dried in hot ovens, after
which they are ground into a deep orange – yellow powder commonly used
as a spice in curries and other South Asian and Middle Eastern cuisine, for
dyeing, and to impart color to mustard condiments. Its active ingredient is
curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery
flavor and a mustardy smell.
Erode, a city in the south Indian state of Chennai, is the world’s largest
producer and most important trading center of turmeric in Asia. For these
reasons, Erode is also known as Yellow City, Turmeric City, or Textile City.
Sangli, a town in the southern part of the Indian state of Maharashtra, is
the second largest and most important trading center for turmeric in Asia.
Turmeric is found everywhere and grows wild in the forests of Malaysia. It
has become the key ingredient for many Malay dishes.
Turmeric is also used to protect food products from sunlight. The oleoresin is
used for oil – containing products. The curcumin/polysorbate solution or
curcumin powder dissolved in alcohol is used for water – containing
products. Over – coloring, such as in pickles, relishes, and mustard, are
sometimes used to compensate for fading.
Cumin seed is most common and widely used spice in Indian Cuisine. It is a
flowering plant in the family Apiaceae. It is native from the east
Mediterranean to East India. Cumin has a distinctive, but slightly bitter
flavor. Yet still it flavors any dish with a sweet aroma. It has two varieties:
shah Jeera and the plain jeera.
These brown aromatic small seeds release even more aroma when roasted or
added to hot oil. It is in this form these seed are used in Indian Cuisine.
Cumin seeds, whole or in powdered form, are very commonly used in Indian
cooking. They are used more in the North of India. The English word ‘cumin’
derives from its roots from the French ‘cumin’, which was borrowed
indirectly from Arabic ‘ ’ﻛﻤﻮنKammūn via Spanish comino during the Arab
rule in Spain in the 15th century. The spice is native to Arabic – speaking
Syria where cumin thrives in its hot and arid lands. Cumin seeds have been
found in some ancient Syrian archeological sites.
The word reached from Syria to neighboring Turkey and nearby Greece
most likely before it found its way to Spain. Like many other Arabic words
in the English language, cumin was acquired by Western Europe via Spain
rather than the Grecian route. Some suggest that the word is derived from
the Latin cuminum and Greek κύμινον.
A folk etymology connects the word with the Persian city Kerman where, the
story goes; most of ancient Persia’s cumin was produced. For the Persians
the expression ‘carrying cumin to Kerman’ has the same meaning as the
English language phrase ‘carrying coals to Newcastle’. Kerman, locally
called ‘Kermun’, would have become ‘Kumun’ and finally ‘cumin’ in the
European languages in the process of time.
In Northern India and Nepal, cumin is known as jeera, while in Iran and
Pakistan it is known as zeera (Persian ) ﺮه. زﯾIn Southern India it is called
Jeerige or jeeragam or seeragam or jilakarra in different regional languages.
In Sri Lanka it is known as duru.
The white variety or Shah Jeera is known as suduru. Still there is another
large variety,known as maduru. In Iran and Central Asia, cumin is known
as zireh. In Turkey, cumin is known as kimyon. In northwestern China,
cumin is known as ziran (孜然). In Arabic, it is known as al – kamuwn
(ﻮن ).اﻟﻜﻤ
Cumin is called kemun in Ethiopian, and is one of the ingredients in
the spice mix berbere.
Cumin is the dried seed of the herb Cuminum cyminum, a member of the
parsley family. The cumin plant grows to 30 – 50 cm (1 – 2 ft) tall and is
harvested by hand.
These are very tiny black seeds which impart a peculiar spicy peppery –
onion flavor. They are often sprinkled over breads, naans before baking and
are also used in the flavoring of some vegetarian dishes, snacks and pickles.
Nigella sativa seed is also called fennel flower, nutmeg flower, Roman
coriander, black seed, black caraway, or black onion seed. Other names
used, sometimes misleadingly, are onion seed and black sesame, both of
which are similar-looking but unrelated. The seeds are frequently referred
to as black cumin (as in Bengali: kalo jira, kalo jeera, kali jeera), but this is
also used for a different spice, Bunium persicum. The scientific name is a
derivative of Latin niger ‘black’. An older English name girth is now used for
the corncockle. In English – speaking countries with large immigrant
populations, it is also variously known as kalonji.
This potpourri of vernacular names for this plant reflects that its
widespread use as a spice is relatively new in the English speaking world,
and largely associated with immigrants from areas where it is well known.
Increasing use is likely to result in one of the names winning out.
Nigella sativa has a pungent bitter taste and a faint smell of strawberries. It
is used primarily in confectionary and liquors. The variety of naan bread
called Peshawari naan is as a rule topped with kalonji seeds whereas in
other naans it is optional. In herbal medicine, Nigella sativa has
antihypertensive, carminative, and anthelmintic properties. They are eaten
by elephants to aid digestion.
Fenugreek or Methi
Urdu ﮭیم, یﺗ and in Arabic its name is Hilbeh (ﺔ ). The
ﺣﻠﺒplant is quite
similar to wild clover and therefore has likely spawned its Swedish name,
‘bockhornsklöver’, which literally means ‘ram’s horn clover’. Charred
fenugreek seeds have been recovered from Tell Halal, Iraq, (radiocarbon
dating to 4000 BC) and Bronze Age levels of Lachish, as well as desiccated
seeds from the tomb of Tutankhamen.
In India, fenugreek seeds are mixed with yogurt and used as a conditioner
for hair. It is one of the three ingredients of idli and dosai. It is also one of
the ingredients in the making of khakhra, a type of bread.
It is used in injera/taita, a type of bread unique to Eritrean and Ethiopian
cuisine. The word for fenugreek in Amharic is abesh, and the seed is
reportedly also often used in Ethiopia as a natural herbal medicine in the
treatment of diabetes. It is also sometimes used as an ingredient in the
production of clarified butter (Amharic: qibé, Ethiopian and Eritrean
Tigrinya: tesme), which is similar to Indian ghee.
In Turkey, fenugreek gives its name, çemen, to a hot paste used in pastırma.
The same paste is used in Egypt for the same purpose. The Arabic word
hulba ﺔ (Helba
ﺣﻠﺒ in Egypt) for the seed resembles with its Mandarin
Chinese counterpart as hu lu ba. In Yemen it is the main condiment and an
ingredient added to the national dish called saltah. Fenugreek, or
shanbalîleh ﻨﺒﻠﯿﻠﮫ in Persian, ﺷis also one of four herbs used for the
Iranian recipe Ghormeh Sabzi.
In Egypt, fenugreek seeds are used as tea, by boiling the seeds and then
serve it sweetened. This is a popular winter drink served in coffee shops. In
other parts of the Middle East fenugreek is used in a variety of sweet
confections. A cake dessert known as Helba in the Islamic world is a tasty
treat during Islamic holidays. This is a semolina cake covered in sugar or
maple-like syrup, and sprinkled with fenugreek seeds on top.
Jews customarily eat fenugreek during the meal of the first and/or second
night of Rosh Hashana (The New Year) symbolizing a prayer that their
merits will increase. Yemenite Jews often prepare a foamy substance from
fenugreek seeds that they add to soups.
Despite the fact that the majority of the wild species of the genus Sesamum
are native to sub – saharan Africa, sesame was first domesticated in India.
There exist morphological and cytogenetic affinities between domesticated
sesame and the south Indian native S. Mulayanum Nair. Further to this
archeological evidence reveal that it was cultivated at Harappa in the Indus
Valley between 2250 and 1750 BC, and a more recent find of charred sesame
seeds in Miri Qalat and Shahi Tump in the Makran region of Pakistan.
The word sesame is of Latin origin sesamum, borrowed from Greek sēsámon
"seed or fruit of the sesame plant", borrowed from Semitic (cf. Aramaic
shūmshĕmā, Arabic simsim), from Late Babylonian *shawash-shammu,
itself from Assyrian shamash-shammū, from shaman shammī "plant oil".
In India, where sesame has been cultivated since the Harappan period,
there are two independent names for it: Sanskrit tila and Hindi/Urdu ‘til’ is
the source of all names in North India – e.g. Gujarati and Bangali call it as
‘til’ and ‘raasi’ in Oriya . In contrast, most of the Dravidian languages in
South India feature an independent name for sesame exemplified by Tamil,
Malayalam and Kannada ellu and Telugu as ‘Nuvvulu’.
In southern US and the Caribbean, where the sesame seed was introduced
by African slaves, it is known mostly by an African name, benne. In the
Caribbean Island of Trinidad and Tobago ‘benne ball’ is common sesame
delight.
Poppy seeds Poppy seeds (Khus Khus)
A poppy is any of a number of colorful flowers, typically with one per stem,
belonging to the poppy family. They include a number of attractive
wildflower species with colorful flowers found growing singularly or in large
groups; many species are also grown in gardens. Those that are grown in
gardens include large plants used in a mixed herbaceous border and small
plants that are grown in rock or alpine gardens.
The flower color of poppy species include: white, pink, yellow, orange, red,
and blue; some have dark center markings. The species that have been
cultivated for many years also include many other colors ranging from dark
solid colors to soft pastel shades. The center of the flower has a whorl of
stamens surrounded by a cup – or bowl – shaped collection of four to six
petals. Prior to blooming, the petals are crumpled in bud, and as blossoming
finishes, the petals often lie flat before falling away.
The pollen of the Oriental poppy, Papaver orientale, is of dark blue. The
pollen of the field poppy or corn poppy (Papaver rhoeas) is dark blue to grey.
Bees will use poppies as a pollen source.
Poppies have long been used as a symbol of both sleep and death: sleep
because of the opium extracted from them, and death because of their
(commonly) blood – red color. In Greco – Roman myths, poppies were used
as offerings to the dead. Poppies are used as emblems on tombstones to
symbolize eternal sleep.
Another meaning for the depiction and use of poppies in Greco – Roman
myths is the symbolism of the bright scarlet color as signifying the promise
of resurrection after death.
Poppy seeds come under herb and spice category in Indian cuisine. It is
widely used in preparation of rich white gravy and also in special spice
combinations.
Mustard seeds
Mustard seeds are the small seeds of the various mustard plants. The seeds
are about 2 mm in diameter, and may be colored from yellowish white to
black. They are important spices in many regional cuisines. The seeds can
come from three different plants: black mustard (B. nigra), brown Indian
mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).
Mustard seeds are important spice in South Indian cooking. Mustard seeds
along with curry leaves give south Indian dishes a unique flavor, and taste.
Indians have used mustard seeds in their food for over two thousand years.
The French have used mustard seeds as a spice since 800 AD, and it was
amongst spices taken by the Spanish on explorations throughout the
fifteenth century.
Gautama Buddha told the story of the grieving mother and the mustard
seed. When a mother lost her only son, she takes his body to the Buddha to
find a cure. The Buddha asks her to bring a handful of mustard seeds from a
family that has never lost a child, husband, parent or friend. When the
mother is unable to find such a house in her village, she realizes that death
is common to all, and she cannot be selfish in her grief.
In the Quran, God states that the scales of justice will be established on the
Day of Judgment, and no soul will suffer the least injustice. Even the
equivalent of a mustard seed will be accounted for because God is the most
efficient reckoned.
Jewish texts compare the knowable universe to the size of a mustard seed to
demonstrate the world's insignificance and to teach humility.
In the Christian New Testament Texts we can find mustard seed being used
as a model for faith.
Thus the mustard seed and precisely because of its size and its potential, is
historically been used as a suitable model in various situations.
In spite of all this mustard seeds are used in Indian, Italian, and worldwide
relishes.
AROMATIC SPICES
These spices are highly aromatic and very strong in flavor. As a result these
are used in very small quantities both individually as well as combination.
Nutmeg is the actual seed of the tree, roughly egg – shaped and about 20 to
30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing
between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried ‘lacy’
reddish covering or arillus of the seed. This is the only tropical fruit that is
the source of two different spices.
Several other commercial products are also produced from the trees,
including essential oils, extracted oleoresins, and nutmeg butter.
Nutmeg and mace have similar taste qualities, nutmeg having a slightly
sweeter and mace a more delicate flavor. Mace is often preferred in light
dishes for the bright orange, saffron – like hue it imparts. Nutmeg is a tasty
addition to cheese sauces and is best grated fresh. Nutmeg is a traditional
ingredient in mulled cider, mulled wine, and eggnog.
In Penang cuisine, nutmeg is made into pickles and these pickles are even
shredded as toppings on the uniquely Penang Ais Kacang. Nutmeg is also
blended (creating a fresh, green, tangy taste and white color juice) or boiled
(resulting in a much sweeter and brown juice) to make Iced Nutmeg juice or
as it is called in Penang Hokkien, ‘Lau Hau Peng’.
In Middle Eastern cuisine, nutmeg grounds are often used as a spice for
savory dishes. In Arabic, nutmeg is called Jawzt at – Tiyb.
In Greece and Cyprus nutmeg is called Greek: ‘musky nut’ and is used in
cooking and savory dishes.
In European cuisine, nutmeg and mace are used especially in potato dishes
and in processed meat products; they are also used in soups, sauces, and
baked goods. In Dutch cuisine nutmeg is quite popular; it is added to
vegetables like Brussels sprouts, cauliflower, and string beans.
The bay leaf that we use in cooking is actually the dried leaf of the Bay
Laurel tree (Laurus Nobililis) and it goes well with rice dishes, peas and
vegetables. They are a good source of Vitamins A and C and also contains
significant amounts of iron and manganese in particular, as well as smaller
amounts of calcium, potassium and magnesium.
It is the small seed-like fruit similar to that of the Bishop's Weed (Ammi
majus) plant, egg – shaped and grayish in color. The plant has a similarity
to parsley. Because of their seed – like appearance the fruit pods are
sometimes called ajwain seeds or mistakenly as bishop's weed (Ammi majus)
seeds (Botanical Synonyms for Ajwain, which are no longer accepted by ITIS
are, Ammi copticum, Carum copticum, Trachyspermum ammi).
Raw ajwain smells almost exactly like thyme because it also contains
thymol, but is more aromatic and less subtle in taste, as well as slightly
bitter and pungent. It tastes like thyme or caraway, only stronger. Even a
small amount of raw ajwain will completely dominate the flavor of a dish.
In Indian cuisine, ajwain is almost never used raw, but either dry – roasted
or fried in ghee or oil. This develops a much more subtle and complex aroma,
somewhat similar to caraway but ‘brighter’. Among other things, it is used
for making a type of paratha, called ‘ajwain ka paratha’.
These very tiny brown seeds impart a strong peppery – thyme flavor. It is
very popular in North Indian cooking and it is used in preparing many
dishes that require frying. Usually fried foods take longer to digest. These
seeds not only provide flavor to the dish instead help in easy digestion as
well. It is particularly good in items like pakoras, samosas, parathas, puris
and kachauris.
Cinnamon (Dalchini)
Cinnamon is the inner bark of a tropical evergreen tree from the laurel
family. There are approximately 50 – 250 different species of cinnamon.
Cinnamon can be found either in quills or as a powder. One thing is certain,
the paler the color of the cinnamon the finer will be the quality. Quills come
in three classes, the best of which is Continental followed by Mexican and
Hamburg. Cinnamon can also be found as featherings, which are purely
shavings of quills that have been broken in transit, although these are
primarily used to make ground cinnamon.
Cinnamon has a warm, sweet and amiable aroma that is delicate yet
intense. The taste is also aromatic, warm and sweet with hints of clove and
citrus. Ground bark is immediately aromatic, whereas the quills have a
tendency to hide their aromatic properties until broken or cooked in a liquid.
The best cinnamon can be found in Sri Lanka where it originated, though it
is also cultivated in Java, Sumatra, the West Indies, Brazil, Vietnam,
Madagascar and Egypt. When the Dutch established a trading post in Sri
Lanka in 1638, a Dutch captain reported, ‘The shores of the island are full of
it and it is the best in all the Orient: when one is downwind of the island,
one can still smell cinnamon eight leagues out to sea’. In the Caribbean
Grenada is known as spice island and is famous for cinnamon and nutmeg.
Mexico is the main importer of cinnamon, where the spice is used to flavor
coffee and chocolate drinks. Cinnamon is also widely used in Indian cuisine.
Its bark is an essential ingredient in masala dishes, giving them a sweet,
warm and fragrant taste. Cinnamon is also used to flavor rice, biryanis and
desserts.
In Sri Lanka, cinnamon sticks are made from the aromatic brown bark of
the cinnamon tree and are rolled, pressed, and dried. Ground cinnamon is
perhaps the most common baking spice. The cinnamon sticks are used for
flavoring many rice dishes but are removed at the time of eating. Cinnamon
which has a sweet, woody fragrance is a great source of manganese, fiber,
iron and calcium and several studies have suggested that it may have a
regulatory effect on blood sugar.
Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae.
Cloves are native to Indonesia and India and used as a spice in cuisine all
over the world. The English name derives from Latin clavus ‘nail’ (also
origin of French clou ‘nail’) as the buds vaguely resemble small irregular
nails in shape. Cloves are harvested primarily in Indonesia, Madagascar,
Zanzibar, Pakistan, and Sri Lanka; it is also grown in India under the name
Lavang, called ‘lavanga’ in Telugu.
Cloves have historically been used in Indian cuisine (both North Indian and
South Indian) as well as Mexican cuisine (best known as ‘clavos de olor’),
where it is often paired together with cumin and cinnamon. In north Indian
cuisine, it is used in almost all dishes, along with other spices. It is also a
key ingredient in tea along with green cardamom. In south Indian cuisine, it
is used extensively in Biryani along with ‘cloves dish’ (similar to pulav, but
with the addition of other spices), and it is normally added whole to enhance
the presentation and flavor of the rice. In Vietnamese cuisine, cloves are
often used to season pho broth.
Cloves have powerful medicinal properties and many Indians chew on cloves
to relieve toothaches and it is used also as a mouth freshener after a meal.
These almond shaped dark green very aromatic leaves are used fresh in
many Indian dishes. They are used to flavor mainly vegetables, lentils and
breads or ground with coconut and spices to make wonderful chutney. Curry
leaves are added to hot oil for tempering. Like bay leaves, they are added for
their flavor and kept aside while eating.
Saffron or Kesar
Saffron threads as they are also called are orange-red dried stigmas of a
small purple flower called the Crocus Sativus. Saffron's aroma is unique
and there is no substitute for it. It is used in cooking to flavor and color
the dish a wonderful golden yellow color. In Indian cooking it is highly
prized and added to many Indian sweets and ‘special occasion’ savory
dishes like Biryani, Pulaos and even some curries.
A little pinch of the threads goes a long way. There are two techniques for
getting every bit of flavor out of the saffron: toasting and powdering the
threads, and steeping the saffron ahead of time in hot water or broth.
Saffron should always be bought as a whole and not in the powdered from.
The threads should be crushed just before using. You can store saffron
airtight in a cool, dark place for up to 6 months or in the refrigerator.
Garlic
Sometimes whole garlic cloves are used and sometimes a recipe will call for
chopped or minced or for garlic paste.
Ginger or Adrak
The ginger plant has a long history of cultivation, having originated in Asia
and is grown in India, Southeast Asia, West Africa and the Caribbean. It is
sometimes called ‘root ginger’ to distinguish it from other things that share
the name ‘ginger’. The characteristic odor and flavor of ginger root is caused
by a mixture of zingerone, shogaols and gingerols, volatile oils that compose
about one to three percent of the weight of fresh ginger. In laboratory
animals, the gingerols increase the motility of the gastrointestinal tract and
have analgesic, sedative, antipyretic and antibacterial properties.
Pickled ginger Young ginger rhizomes are juicy and fleshy with a very mild
taste. They are often pickled in vinegar or sherry as a snack or just cooked
as an ingredient in many dishes. They can also be stewed in boiling water to
make ginger tea, to which honey is often added as a sweetener; sliced orange
or lemon fruit may also be added. Mature ginger roots are fibrous and nearly
dry. The juice from old ginger roots is extremely potent[citation needed] and
is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes
such as seafood or mutton and vegetarian recipes. Powdered dry ginger root
(ginger powder) is typically used to spice gingerbread and other recipes.
Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh
for 1 part ground, although the flavors of fresh and dried ginger are not
exactly interchangeable.
Ginger is also made into candy, is used as a flavoring for cookies, crackers
and cake, and is the main flavor in ginger ale—a sweet[citation needed],
carbonated, non-alcoholic beverage[citation needed], as well as the similar,
but spicier ginger beer which is popular in the Caribbean[citation needed].
Fresh ginger should be peeled before being eaten. For storage, the ginger
should be wrapped tightly in a towel and placed in a plastic bag, and can be
kept for about three weeks in a refrigerator and up to three months in a
freezer.
Ginger has been used as a natural remedy for many ailments for centuries.
Now, science is catching up and researchers around the world are finding
that ginger works wonders in the treatment of everything from cancer to
migraines
It is a very popular spice used in Indian cooking. It has a tan skin and a
flesh that ranges in color from pale greenish yellow to ivory. The flavor is
peppery and slightly sweet, while the aroma is pungent and spicy. If you feel
a cold coming on a fresh piece of ginger in a hot cup of Indian tea usually
does the trick. Fresh unpeeled ginger root, tightly wrapped, can be
refrigerated for up to 3 weeks and frozen for up to 6 months. Please do not
use dried ground ginger for dishes specifying fresh ginger as the flavors
differ greatly.
Chaat masala
Garam Masala
It comes in the category of Aromatic spices that are used in a very small
quantity because of strong flavor. Garam means ‘hot’ or ‘heating’ and masala
means ‘spice blend’. The ‘hot’ is not necessarily referring to the kind of heat
or pungent taste we find in hot chilies but to the fact that the spices are first
roasted before making the powder. Another explanation we have heard is
that the amalgamated effect of the spices in garam masala increases body
temperature, a pleasant warm glow you might feel after eating a dish
flavored with it. It does however usually include some black pepper and
cinnamon or cassia which carries some heat.
There has been no other discipline where so much ingenuity has been
employed as in the field of cooking. There are numerous ways a food is
prepared. When it comes to food, different cuisines could be more
delicious than the others, so good chefs have practically learned the
many types of cooking styles to fit to a particular meal. There are a
number of possible cooking styles applicable to any type of meal
preparations. Basically there are styles that developed in China, and
India. All other styles evolved out of permutation and combination of
these styles. For the sake of our readers I present various methods that
are employed in cooking world over.
Shallow Fry:
Shallow frying is perhaps the most common home style cooking. There
are four known methods that involves shallow frying, all of which using
a small amount of oil or fat. This cooking method is actually cooking
food in a very small part of oil into a sauté or frying pan.
The side of the food for presentation must be the one that has to be fried
first because this particular side has a better appearance since fat is
very clean when presented then turned to the other side so that both
sides are cooked and colored.
.
Sauté:
Griddle:
This method is most suitable for hamburgers, sausages, sliced onions
etc. Accordingly the items are placed on a lightly oiled, pre-heated
griddle (solid metal plate), and turned frequently during cooking.
This method is very useful for frying items like Paneer, and Tofu if you
want your dishes to contain less oil.
Stir Fry:
Fast frying in a wok or frying pan in a less oil is a Chinese way of
cooking. Accordingly items like vegetables or other meat products can
be cooked. In the present day when people are becoming more conscious
of oil contents certain vegetables can be cooked this way even in Indian
style.
Deep-frying:
Deep – frying is the most common East Indian way of cooking. It is used
to produce crisp- textured food. East Indian recipes have a large
number of items used as snacks, and other food items that are cooked
this way. Often, the food is deep – fried, removed from the oil and
drained. The oil is then reheated and the food deep – fried again, so that
it is extremely crispy texture is obtained.
Small pieces of meat or fish are seasoned, and then the food is wrapped in
sheets made of glutinous rice flour. Cellophane paper can also be used the
food is served in its paper wrapping. The paper is thrown away. This method
is not used in East Indian Cooking.
Steaming
This is not a very common method of East Indian Cooking. Only certain items
like South Indian Idli is cooked this way.
Roasting:
Stewing:
Many ‘crock-pot’ dishes are essentially stewed. Vary the flavor profile of the
stew dish by experimenting with liquids (wine, broth, beer and vegetable
juices) and different herbs and spices. Ideal cuts: shoulder and pork cubes. In
China, stews are usually cooked in a clay pot over a charcoal fire. The stew is
cooked for a very long time - up to four hours - producing meat almost jelly-
like in tenderness.
This method is not used in East Indian cooking more so the vegetarian dishes.
Baking:
This is another cooking style. This is perhaps one of the many Italian cooking
styles because Italian cuisines are mostly composed of pasta that needs to be
baked. Baking is normally done for bread, pastries, cakes, tarts, pies, and
quiches. The basic ingredients that are used for baking are margarine, butter,
shortening, flour, sugar, cocoa, egg, salt, and leavening agents like yeast and
baking powder.