A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use

Every dish in a recipe book starts with a sweet fragrance of spices . Not many, but only few know the value this ingredient . We commonly know its location as a kitchen .But never think where it comes or how we started using it ? Spices have been used for medical purposes and to

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

Spices are known as one of the remarkable ingredients of Indian cuisine. Cardamom, Cinnamon, Black paper, Black mustard seed, Golden turmeric, Chilies, Ginger root etc are common spiced used in Indian dishes. India has been world famous for its spices since ancient days. There was a great demand for it in European countries. In 1960-61

Curry Powder Real curry powder is fresh, vibrant and complex, but the long list of spices which can be used in this mixture lose their potency quickly. It’s best to either grind whole spices before using or keep the mixture in an air-tight container for no more than a couple months. The spices that you

Role of spices in history: 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

My favourite spice is saffron. It is one of the most precious spices in the world. These are thread like red stigmas are quite literally the stuff of legend. It comes from a flower called ‘saffron crocus’. Ingredients • Pinch saffron threads • ½ cup pistachios • One can of condensed milk • 1½ cups

Karnataka is famous in producing spices , Such as Cardamom , Cumin , Turmeric, Pepper, Garlic , etc. One of the famous spice is pepper . Pepper is grown in several parts of Karnataka , mainly in Madikeri , Shivamoga , Kodagu .Black Pepper is also known as ‘KING OF SPECIES’. In Karnataka state production

My favourite spice is saffron . So I am going to share my favourite recipe of saffron. 1 cup sugar 1⁄4 tsp. saffron 3 whole green cardamom pods, cracked 1 cup ricotta cheese, drained in a sieve overnight 1 cup flour, sifted 1⁄4 cup ghee or clarified butter 1⁄4 cup chopped pistachios Instructions Simmer sugar, saffron, cardamom, and

History and Origin of Spices in India       Spices have been closely connected to magic, cultural traditions, preservation, medicine and embalming since early human history. Spices were a key component of India’s external trade with Mesopotamia, China, Sumeria, Egypt and Arabia, along with perfumes and textiles – as far back as 7000 years ago – much before the Greek and Roman

Saffron is known to be a spice of indian tradition and the nawabs .saffron was used in many nawabi sweets like the famous kheer.even the indian flags 1stcolour  is saffron.abuddisht traveller in named majjantika discovered saffron in the year 5th century bc . saffron was actually originated  from crete or middle Greece.but my favourite dish

spices were an important and crucial source of trade in early medieval ages . spices were expensive and the country which had it was considered to be rich . they were symbol to the then kingdoms and the export of spices and trade from it were really beneficial or the traders. Arabs and Muslim role

Abundant anecdotal information documents the historical use of herbs and spices for their health benefits (1). Early documentation suggests that hunters and gatherers wrapped meat in the leaves of bushes, accidentally discovering that this process enhanced the taste of the meat, as did certain nuts, seeds, berries, and bark. Over the years, spices and herbs