Article 12 – India’s Spice Story

SPICES, spices were an important and crucial source of trade in the early medieval ages. They were very popular in the Middle Ages. Spices were expensive and the country which had them was considered to be rich. They were a status symbol to the then kingdoms and the export of spices and trade from it were really beneficial.

MARATHI MOGGU (Dried Kapok Buds)

Spice indigenous to the Chettinadregion, Marathi Mogguis the unopened flower bud of the Red Silk Cotton tree. Dark brown in color, with an appearance similar to a larger version of the clove, Marathi Moggu is used in Karnataka’s much loved dishes bisibele bath andsagu. It is usually fried in oil before use to release its full flavor, which is similar to that of a combination of mustard and black pepper.

My last visit to a spice market was normal. As usual my mom had to buy some spices like chillies, peppers, etc. I was notable to understand what was going on, because the spice rates were neither high nor low, they just in between. This can’t be possible as we all know that spices are at high rate or low sometimes. This was the first time when I saw that the rate was just in between the line. I don’t usual go to market because of my slight sensitivity towards smell of the raw spices. But some times when I visit  market the rates usually rise above the shy or go down the earth. It was shocking for me, but mom was bargaining saying that the cost way too much!!!!

My favourite spice is BhutJolokia, Raja Mirchi, Naga Chilli, Ghost Chilli. Relax I just joking because this all are names for one chilli which commonly known as Ghost Chilli. I love spices, spicy food and I don’t know I fall in love with hottest chili pepper in the world in 2007. It maybe because I had the spiciest dish in life (till now) which made me cry. Sounds weird – isn’t it? Falling in love with the dish which made you cry. Yeah! Weird. But exactly it wasn’t a dish, it the SAUCE.

Here this the recipe of the sauce which made me:

Take a sauce pan on the stove on mid heat and follow the steps below:

1. 1 tablespoon olive oil after heated a bit.
2. Add 6ghost peppers, chopped. Salute it
3. Add 1 small onion diced. Salute it for couple of minutes.
4. Add 2 tomatoes chopped. Cook it for 10 minutes.
5. Then add 2 tablespoons red wine vinegar.
6. Add 1 teaspoon salt. According to your taste.
7. And add ½ cup water. Simmer for 20 minutes.
8. After cooking it for 20 minutes grind it in the mixer.

Here we go Ghost Chili Sauce is ready. Enjoy it with your friends and family or cry with they like I did.

By

Dhanyadevan.V, VIII B