Role of Indian Spices in Indian History

Indian food and its taste are famous all over the world; the delicious aroma, great taste, unique color and finger-licking flavor.

Indian and Egyptian spices are known as world’s best spices in taste, their appealing aroma adds tang to foodstuff. The real amalgamation of spices was done in beginning of 14th century by Mughals; they make delicious foods with perfect blend of different spices. Spices in India were not only used in food, but they were also used to cure ailments too. At present time, India is one of the largest exporters of spice all over the globe. The environment of India is perfect; heavy humidity, high rainfall, dry and hot weather favors the conditions for growth of different spices.

Due to such a huge range of spices like turmeric, cinnamon, black pepper, clove, coriander and red chili, the taste of Indian food never changed. Curry powder, ground spices, and other blended powders hold an important position in flavor and aroma. In a country like India, people grind the spices in mortar and pastel that gives unique tang to food. Grinded spices have more taste as compared to machinery grinded spices.

Spices like ginger, turmeric, and fenugreek are used as medicines from ancient times. The ayurvedic scripts mention about these spices. Ginger prevents dyspepsia; turmeric cures stomach ulcers and provides glowing skin and pepper act as an antihistamine.