Cardamom
Indian Spices. Spices and aromatics are the very heart of Indian cooking. They have been used since ancient times. They were mentioned in the ancient Hindu scriptures called the Vedas, ancient Egyptian papyruses and the Old Testament. Turmeric is an essential spice in Indian food, giving a rich, appetizing color. It is used in curries, fish dishes and with beans because of its digestive properties. Research show that turmeric inhibits blood clotting, reduces liver toxins, and helps the liver metabolize fats and so aids weight loss. Of course not all the spices are originally native to India, chillis for example originated in Central and South America. I use the term Indian spices because they are widely used in Indian cooking and are now nearly all grown in India. Still, it is clear that they have been a part of Indian cuisine since before recorded time-at least 7000 years ago. (See more in the history pages when I have written them). As a fragrant, flavorful spice; cardamom is used in Indian meat, vegetables, chai, and sweet dishes throughout the country's diverse cuisine. Indian spices and the way that you use them are what gives Indian food its character. Of course it started out as a necessity. In a hot climate, before refrigeration other ways were found to preserve food. Turmeric is an Indian spice, bright yellow in color and is used in both south and north Indian cooking. It is derived from a plant native of India that is part of the ginger family. It is made from the boiled, dried, cleaned and polished roots of the turmeric plant. 9. Coriander powder, known in India as ‘Dhaniya’ is purchased as whole seeds or in powder form in both south and north Indian cooking. Fresh coriander is also known as ‘cilantro’ to many. The seeds are often used as a condiment with or without roasting. 3. Cilantro/Coriander. Used in curries and rice dishes, cilantro is a versatile ingredient that adds an earthy, fragrant punch to dishes. Add cilantro to fresh salsa or use it in marinades for beef, poultry, or fish. Plus: Pan-Fried Swordfish Steaks.
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