Article 8 – Spices Of India
Spices and Herbs[ex- Cinnamon, Black Pepper, Turmeric, Cardamom]
have been used by Indians since, thousands of Years for both culinary and health purposes.
Spices indigenous to India [ex-Cardamom and Turmeric] were cultivated as early as the 8th century BC in the gardens of Babylon[ Sinha- 2003 and Tap sell 2006]
Indian food and it’s taste is famous all over the world. The delicious aroma, great taste, unique color, and finger- licking flavor all these make a perfect blend and are found in Indian foods only.
The secret of the delicious flavor of Indian food is its rich spices that are used since, thousands of Years and spreading all over the world.
Indian and Egyptian spices are known as the World’s best spices in taste their appealing aroma adds tang to foodstuff.
Indian spices include a variety of spices grown across the Indian sub-continent [a sub region of south Asia] with different climates in different parts of the country. India produces a variety of spices, many of which are native to the subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.
Spices grown in Karnataka
Karnataka is one of best hubs for black pepper. Cardamom and Ginger are other major spices producing in Karnataka. Karnataka also cultivates turmeric, nutmeg, mace, cumin, cloves, bay leaves, cassia bark etc. In Karnataka, Prices vary a lot, and high prices are not a guarantee of quality. The cheaper ones are almost always smaller fruit / berries as compared to those of a higher cost.
A Visit to a spice Farm
A visit to a farm is always relaxing and fun.
I had an opportunity to visit the fenugreek farm of my grandparents at kittur.
I was very excited to go there with my parents.
The entire atmosphere with its open space, greenery and its earthy interiors was amazing.
I could get to know how fenugreek is grown. And also its various benefits on health.
A delicious dish made with your favourite spice and its recipe.
2 cups Basmati Rice
3/4 kg Chicken Pieces
1 cup beaten Yogurt (curd)
3 sliced onion
1 medium Tomato chopped 1/2 cup Tomato Puree
2 tsp Red Chili Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
1 tsp Coriander Powder
1/2 cup Warm Milk
Saffron a pinch
Salt to taste
7 tbsp Ghee / Oil Grind to Paste: 1 tsp Ginger Paste
1/2 tsp Garlic Paste
1/4 cup Coriander Leaves
1/4 cup Mint Leaves
3 -4 Green Chilies
For garnish 2 tbsp Green Coriander Leaves
2 tblsp Mint Leaves (Pudina)
- First make a fine paste of all the ingredients under the Grind to paste using a tablespoon of water.
- Mix tomato puree, yogurt, and green paste made earlier, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
- Marinate the chicken with this mixture and keep aside for 3-4 hours in refrigerator.
- Heat oil in a pan. Fry the onions until golden brown.
- In a small bowl take the warm milk and soak the saffron in it and keep aside.
- Add the marinated chicken and cook for 10 minutes. Stir occasionally.
- Now add the beaten curd and chopped tomato and cook further till the oil separates.
- Check the salt at this stage as later you cannot add the salt.
- Now add the rice and mix well with soft hand as not to break the rice grains.
- Add 4 cups of water to the rice. Mix saffron in milk and add to it.
- Add cardamom powder. Stir once.
- Cover the lid and cook on low flame till the rice is done.
- Take it out on a rice platter.
- Garnish with green coriander and mint leaves and serve hot.
- This chicken biryani goes well with mix vegetable raita.
AYUSH.R.METRI VII AQUA#
Love Dale Central School