Spices

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Spices of India

***** Location: India
***** Season: Various, see below
***** Category: Plants

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Explanation

The spices of India, Curry and Chai !
We will collect some here and adjust them to the India Saijiki..

Gabi Greve

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Extensive List of all Spices
Gernot Katzer, University of Graz, Austria
This very large index contains spice names in more than 50 different languages, alltogether approximately 10000 keywords. Names from languages using a non-Latin alphabet are romanized.
http://www.uni-graz.at/~katzer/engl/spice_index.html



History of Indian Spices
The earliest literary record in India on spices is the Rig Veda (around 6000 BC), and the other three Vedas - Yajur, Sama and Atharva. The Rig Veda, one of the ancient Hindu scriptures, lists more than a thousand healing plants. The story of Indian Spices dates back to 7000 years into the past. In the modern world, major trade is related to eating and spices provide the major thrust - traditionally a country of agriculture, India leads the trade.

The spice trade is very ancient. To understand the amazing prestige of spices in ancient times we must remember for one thing that in ancient time food was neither good nor palatable. There were no potatoes; no corn, tea, coffee or chocolate. There were no lemons with which to prepare refreshingly acid beverages, and neither was there sugar with which to sweeten them. However, a dash of pepper, a little cinnamon or ginger, mixed with even the coarsest dishes, could make them palatable.
Read the details: Indian Spices -Tastes of Paradise
by V.Krishna Moorthy,Bhaskar Karnic


Indian Spices
http://www.spices-store.com/siteol/product/product.html

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................ Alphabetical List of Spices

Cumin (Jeera, Safaid jeera)
(Cuminum cyminum L.)
http://www.uni-graz.at/~katzer/engl/Cumi_cym.html

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Fenugreek (methi)
(Trigonella foenum-graecum L.)
Detailed information about this spice
http://www.uni-graz.at/~katzer/engl/Trig_foe.html

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Mustard seeds and oil
Bengalis have the tradition of rubbing mastard oil all over the body before taking bath- sarisar taila or sorser tel in colocial tongue.
aju mukhopadhyay

In Germany we use mustard seeds for cucumber and other pickles.
Gabi Greve

Black Mustard (Rai, Lal sarsu)
(Brassica nigra [L.] Koch)
http://www.uni-graz.at/~katzer/engl/Bras_nig.html

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Sesame (til)
Gingili oil [aka Til oil aka Nalla Ennai ] : when that oil is heated some black pepper, jeera and some times fenugreek (methi ) is added.
Black Pepper and Cumin (jeera) take away supposedly- any head cold andheaviness a person might be suffering from and methi cools the bodyand removes dandruff!
Kala Ramesh

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Worldwide use


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Things found on the way


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HAIKU

carry on !
oh, curry on !
Indian Spices

Gabi Greve, April 1, 2006

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Related words


***** Food from India

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THE INDIA SAIJIKI

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