It is a common trait to look for signs of your own culture whenever you move to a different country. Looking out for relatable things assures that a person will acclimate well in the distant land. Typically, this process begins with the famous products of one’s nation. So, if you are someone from India, you will probably be looking for Indian spices and food.
Indian foods and spices are the prime most thing that we Indians crave, no matter we have the delicious most dish on our platter. The essence of Indian food lies in the spices. The whole world appreciates the goodness and flavors of these spices. And probably, this is why spices export from India forms the major export component in the overall exports from India.
The extensive use of spices in the cooking style makes the food unique here. Even foreigners are now widely using these spices to add flavors and tastes. These spices are not exceptional in terms of flavors and tastes, but they have many health benefits. For instance, Turmeric is loaded with anti-oxidants, while cinnamon is associated with fat loss. Many more spices on the list are as beneficial as the medicines. Consuming these spices daily is bound to show you exceptional results.
Importance of spices:
Many of you might know that Spices are referred to as the “heartbeat” of an Indian kitchen. Every spice holds particular importance and substance, which can’t be undermined. The world knows the importance of these spices, resulting in high spices export from India. Every element needs to be present in the desired ratio to make a perfect dish.
To enhance the flavors of a dish and accentuate the colors, each part of our country offers a unique spice. If we talk about the cultivation of herbs, then the southern region of India is vibrant. And when we look at the usage factor of spices, every area has a high-usage spice. For instance, if we talk about aestophodia and red chilli’s, they are trendy in Punjab and Rajasthan belts. Similarly, when we speak about Kokum and cinnamon, they have wide usage in the southern parts.
Adding just a sprinkle of its secret blend of local spices to cooking pots does wonders. Suppose we talk about the regional cooking patterns, the cooking style and taste change with the number and amount of herbs. For example, Sambhar is prepared differently in Karnataka than in Tamil Nadu and Kerala. Similarly, fish curry in West Bengal is not the same as fish curry in Goa. It is all the difference created by spices!
All over the world, Indian spices have been famous for creating aroma and magic into the food. If you are not residing in India, then there are chances that your spice cabinet contains staples like cumin, chilies, mustard, cinnamon, etc. however, now it’s the time to diversify. The high spices export from India has made the spices available all across the globe. And, while you might require some effort to locate and adapt to these unique spices, your taste buds will undoubtedly thank you for bringing something new to the table!
Here are six special spices that can be added to the cooking pot for an exceptional aroma and taste.
- Curcumin Turmeric:
This variety of Turmeric is native to Meghalaya. It is regarded as one of the finest turmeric’s in the world. The roots of the Curcuma Lomba L. plant are crushed and powdered, and then sold. Curcumin content is known for its numerous health benefits.
2. kanthari mulagu chilli
This chili is super-hot and primarily grown as a homestead crop in Kerala. It is also grown in some parts of Tamil Nadu. Kanthari, a rare variety of Bird’s Eye Chilli, has traditionally stimulated appetite, controlling cholesterol levels, and relieved arthritis pain. This chili is used in relishes, pickles, and curries. This chili forms as the significant element of spices export from India.
3. Jakhiya
This is the seed of Cleome Viscosa, a wild edible plant found in the Himalayas. It is a granular brown-colored seed with an earthy aroma and a distinct flavor.
Most Garhwalis prefer Jakhiya over cumin for tempering. These seeds are preferred even over mustard seeds due to their sharp pungent smell and crunchy taste.
These seeds are sun-dried before being sold, are used to season almost all types of vegetables and curries in Uttarakhand’s Garhwal region.
4. Alkanet root
The dried herb alkanet root is also known as ratan jot. It is grown in Himachal Pradesh and Jammu, and Kashmir. It is commonly a source of natural food coloring. This herb is very famous in the Kashmir landscape for giving a distinct crimson color. For instance, it provides the favorite Kashmiri dish, Rogan Josh, with its signature crimson color. It is also used in the northern regions to add color and marinade chicken. However, this exceptional natural food color has been phased out in favor synthetic dyes.
5. Jaiuar
You’re probably familiar with Jaiuar, a distinctively flavored Meghalayan spice. Its more common name is Szechuan pepper. It has slight lemony overtones and creates a tingly numbness in the mouth. It is commonly used in chutneys after being toasted. The husks are used with gritty black seeds. Meghalaya uses it to make lung tap, a traditional fermented fish dish.
6. Radhuni
It is similar in appearance to ajwain and celery seeds. Amongst the significant spices export from India, this holds a vital component. However, radhuni is the dried fruit of trachyspermum, or wild celery, a flowering plant that grows widely in South Asia. These seeds have an aroma like parsley and taste like celery.
Radhuni is commonly used in Bengali cuisine. It is also included in the Bengali five-spice blend, paanch phoran.
With these many unique spices, a chef can alter the taste and aroma of every dish on the table. Its numerous sauces and unique flavors distinguish Indian cuisine. These spices are used in various ways in a variety of traditional recipes. A subtle change in cooking technique and the order of their usage can make flavors and dishes completely different. Popularly used spices include Ginger, pepper, cinnamon, and cloves. These spices contribute to healthy lifestyles and will thus continue to grow in the coming years.
From the export point of view, the spices export from India is continuously increasing from India, and we are expecting the same in coming years. The geographical benefits of India make it a significant hub of spices. A pinch of these authentic spices can alter the whole food mood. So, the next time you are looking for a distinct addition to your meals, consider a relevant spice!
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