Article 24 – Role of Indian Spices in Indian History

by / Saturday, 25 August 2018 / Published in Intact Corner

Indian food and its taste is famous all over the world; the delicious aroma, great taste, unique color and finger-licking flavor. All these together make a perfect blend and perfect blend of different spices. are found in Indian foods only. The secret of the delicious flavor of Indian food is its rich spices that are used for thousands of years and spreading all over the world. 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, they were used to cure ailments too. They flatter our sense; smell with delicious fragrance, tongue with unique taste and eyes with vibrant colors. 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. Mumbai spices are not so heavy still people delicately add them to enhance flavor. 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.
Apart from above functions, spice also prevents rotting of food. They slow down the growth of bacteria and aids in preservation. There are many places in India where people still preserve their food through this technique due to unavailability of electricity. Some spices like cloves, fennels and cardamom are used as mouth refreshing agents and they are used all over the world. These spices aids in proper digestion curb nausea and prevent heartburn in the body.
Spices are not just confined to Indians only, they are famous globally. Western people also started to add them to their dishes. People are using them for medicinal purpose too, that stimulated the agriculture industry.


Varun Hallolli, IX C

Love Dale Central School