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Spices add flavor and aroma to food through their essential oils. They develop over millions of years in specialized plant cells and can occur throughout the plant, though often concentrated in leaves and seeds. Without spices, the world's cuisine would be bland as spices transform ingredients and identify global cuisines, with some like black pepper and cinnamon used for millennia in places like India for both food and medicine. Spices are what allow humans to enjoy delicious meals today.
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9. Spices.pdf
Spices are aromatic plant products that are used to flavor food and drinks. While spices have little nutritional value themselves, they enhance the pleasure of eating by adding flavor and aroma. Spices are characterized by their pungency, strong odor, and sweet or bitter taste. Some key spices obtained from roots/underground stems discussed in the document include ginger, turmeric, galangal, asafetida, angelica, and horse radish. Spices play an important role beyond flavoring by stimulating appetite and aiding digestion.
Study-Material-Lecture-6.1-Technology-of-spices-and-condiments.pdf
Spices and condiments come from various parts of plants, including roots, leaves, bark, fruits, flowers and seeds. They add flavor, aroma and color to foods through essential oils. There are over 35 spices and condiments classified into 6 groups based on the plant part used: rhizomes and roots, seeds, bark, fruits, leaves and flowers. Common spices discussed include ginger, turmeric, garlic, nutmeg, cinnamon, cloves, coriander, cumin, and mustard. Spices are used primarily during cooking while condiments are used at the table. Spices and condiments are important commercial crops in India and have medicinal uses as well as culinary applications.
Spices
1) Spices were highly valuable commodities in medieval Europe and were used both for flavoring food and for medicinal purposes based on humorism theory. The most common European spices at the time, like black pepper and cinnamon, were expensive imports from Asia and Africa.
2) The search for cheaper sources of spices was a major motivation for European exploration beginning in the 15th century. Figures like Vasco da Gama and Christopher Columbus sought new trade routes and lands that could produce spices to break the Venetian monopoly on the spice trade.
3) Indian cuisine incorporates a wide variety of native and imported spices that are used whole, ground, roasted, or sautéed to both flavor foods and provide
Export Potential of Spices of India.docx
This document provides an introduction and overview of the export potential of spices from India. It begins with an acknowledgment of those who contributed to the project. It then includes an index that outlines the contents and structure of the document, which will cover the introduction, literature review, objectives, research methodology, findings, conclusion, and recommendations regarding Indian spice exports. The introduction provides background on India's long history of spice production and trade. It also describes the various types of spices commonly grown and exported from India.
indian_cuisine.pptx
Indian cuisine has been influenced by over 5000 years of history and interactions between various groups in the Indian subcontinent. This has led to significant regional diversity in Indian cuisine. The cuisines can be broadly categorized into North, South, East, and Western Indian styles. Key ingredients and cooking techniques vary significantly between regions. Indian cuisine has also been influenced by foreign invaders and traders such as Greeks, Portuguese, British, and Mongols who introduced new ingredients, spices, and cooking styles. Popular dishes, festivals, and concepts in Indian cuisine are highlighted in the document.
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India is the world's largest producer and exporter of spices. Spices such as Red Chili, Black Pepper, Cumin Seeds, etc., give food a taste people love to eat and have several benefits. Buy quality spices from spice exporters in India.
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This document provides a summary of a secret cookbook that reveals coveted recipes and culinary techniques. It includes 7 chapters that cover topics like unlocking flavor secrets using herbs, spices, umami; secret cooking methods like searing and sous vide; exploring global cuisines; stocking essential pantry items; and unveiling prized recipes. The introduction describes the book as taking readers on a thrilling journey through the covert world of guarded culinary mysteries.
Herbs and spices
An herb is a plant whose leaves, stems or flowers are used for food, medicine or scent. Herbs differ from spices in that spices come from roots, seeds or bark and are generally grown in tropical regions. Herbs can enhance the flavor of foods and were historically used for food preservation, perfume and medicine due to lack of refrigeration and easy access to water. Some common herbs include mint, basil and bay leaves. Spices such as cinnamon, nutmeg and ginger are used to add flavor to foods but in smaller quantities than herbs. Both should be stored in airtight containers in a cool, dry place to maintain freshness.
Recommended
9. Spices.pdf
Spices are aromatic plant products that are used to flavor food and drinks. While spices have little nutritional value themselves, they enhance the pleasure of eating by adding flavor and aroma. Spices are characterized by their pungency, strong odor, and sweet or bitter taste. Some key spices obtained from roots/underground stems discussed in the document include ginger, turmeric, galangal, asafetida, angelica, and horse radish. Spices play an important role beyond flavoring by stimulating appetite and aiding digestion.
Study-Material-Lecture-6.1-Technology-of-spices-and-condiments.pdf
Spices and condiments come from various parts of plants, including roots, leaves, bark, fruits, flowers and seeds. They add flavor, aroma and color to foods through essential oils. There are over 35 spices and condiments classified into 6 groups based on the plant part used: rhizomes and roots, seeds, bark, fruits, leaves and flowers. Common spices discussed include ginger, turmeric, garlic, nutmeg, cinnamon, cloves, coriander, cumin, and mustard. Spices are used primarily during cooking while condiments are used at the table. Spices and condiments are important commercial crops in India and have medicinal uses as well as culinary applications.
Spices
1) Spices were highly valuable commodities in medieval Europe and were used both for flavoring food and for medicinal purposes based on humorism theory. The most common European spices at the time, like black pepper and cinnamon, were expensive imports from Asia and Africa.
2) The search for cheaper sources of spices was a major motivation for European exploration beginning in the 15th century. Figures like Vasco da Gama and Christopher Columbus sought new trade routes and lands that could produce spices to break the Venetian monopoly on the spice trade.
3) Indian cuisine incorporates a wide variety of native and imported spices that are used whole, ground, roasted, or sautéed to both flavor foods and provide
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This document provides an introduction and overview of the export potential of spices from India. It begins with an acknowledgment of those who contributed to the project. It then includes an index that outlines the contents and structure of the document, which will cover the introduction, literature review, objectives, research methodology, findings, conclusion, and recommendations regarding Indian spice exports. The introduction provides background on India's long history of spice production and trade. It also describes the various types of spices commonly grown and exported from India.
indian_cuisine.pptx
Indian cuisine has been influenced by over 5000 years of history and interactions between various groups in the Indian subcontinent. This has led to significant regional diversity in Indian cuisine. The cuisines can be broadly categorized into North, South, East, and Western Indian styles. Key ingredients and cooking techniques vary significantly between regions. Indian cuisine has also been influenced by foreign invaders and traders such as Greeks, Portuguese, British, and Mongols who introduced new ingredients, spices, and cooking styles. Popular dishes, festivals, and concepts in Indian cuisine are highlighted in the document.
Things To Know About Indian Spices
India is the world's largest producer and exporter of spices. Spices such as Red Chili, Black Pepper, Cumin Seeds, etc., give food a taste people love to eat and have several benefits. Buy quality spices from spice exporters in India.
TOP SECRET COOK-WPS Office.docx
This document provides a summary of a secret cookbook that reveals coveted recipes and culinary techniques. It includes 7 chapters that cover topics like unlocking flavor secrets using herbs, spices, umami; secret cooking methods like searing and sous vide; exploring global cuisines; stocking essential pantry items; and unveiling prized recipes. The introduction describes the book as taking readers on a thrilling journey through the covert world of guarded culinary mysteries.
Herbs and spices
An herb is a plant whose leaves, stems or flowers are used for food, medicine or scent. Herbs differ from spices in that spices come from roots, seeds or bark and are generally grown in tropical regions. Herbs can enhance the flavor of foods and were historically used for food preservation, perfume and medicine due to lack of refrigeration and easy access to water. Some common herbs include mint, basil and bay leaves. Spices such as cinnamon, nutmeg and ginger are used to add flavor to foods but in smaller quantities than herbs. Both should be stored in airtight containers in a cool, dry place to maintain freshness.
Spices.pptx
Indian cuisine is characterized by the extensive use of numerous spices. Spices have played an important role in Indian history and were once more valuable than gold. The trade of Indian spices has been influential for over 7,000 years. Indian spices come from different regions and climates across the subcontinent and include both native and imported varieties that have been cultivated for centuries. Spices are used in various forms and at different stages of cooking to extract nutrients and create flavorful Indian dishes.
Spice
Spices are dried seeds, fruits, roots, barks or vegetables used primarily for flavoring, coloring or preserving food. Common spices include black pepper, cinnamon, cumin, nutmeg, ginger and cloves. The spice trade has existed for thousands of years, with spices being highly valued commodities traded along routes between Asia, Africa, and Europe. Proper handling and storage of spices helps to maximize their flavor, with whole dried spices generally having a longer shelf life than pre-ground spices.
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Indian food encompasses thousands of regional cuisines that vary significantly based on factors like climate and local ingredients. It is heavily influenced by religious traditions and was also impacted by colonial rule. The key characteristics of Indian cuisine include widespread use of spices and herbs and the practice of vegetarianism. Meals typically include bread, rice, vegetables and dairy. Food is an important part of culture and plays a role in everyday life and festivals. Regional cuisines differ based on geographic location and economics.
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The spices are one of the things that immediately come to mind when one thinks of Indian cuisine. Although there is a liberal usage of spices throughout India, each region has distinctive spices and spice combinations that define its cuisine. They contain a wealth of antioxidants, are anti-inflammatory, and can strengthen the immune system.
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This document provides an overview of ancient India and its history. It begins with a basic chronology of ancient India, noting the emergence of farming settlements along the Indus River around 3000 BCE and the height of the Indus Valley civilization around 2500 BCE. It then discusses the Indus Valley civilization in more detail, describing sites like Mohenjo-Daro. It notes the Aryan invasions around 1500 BCE and how this introduced alien gods and values to India. The document provides context on India's ancient history and civilizations.
herb-and-spices-day-minitheme.pptx
This document provides information about condiments, herbs, and spices. It begins by defining condiments as flavorful sauces or substances that are added to food to enhance taste, texture, and the eating experience. Herbs are aromatic plants used for culinary, medicinal, and ornamental purposes, while spices come from various plant parts and are used to season food. The document then lists and describes common types of condiments like aioli, barbecue sauce, and chutney. It also lists and describes many popular culinary herbs and spices, including basil, cardamom, cinnamon, and peppercorns. The final sections provide quiz and assignment questions related to condiments, herbs and spices.
pdf dubmission.docx
Flowers can add amazing flavors, beautiful colors, and wonderful scents to cooking. Using flowers sources natural ingredients and adds vitamins and minerals to meals. Different types of flowers can be used in various dishes as versatile ingredients. Specifically, saffron adds a rich golden color and sweet flavor to rice dishes and curries. Lavender adds flavor but should be used sparingly due to its strong taste. Clove and star anise are commonly used spices that add warmth and sweet and spicy flavors respectively.
Spices homemade spices and their benefits - maharashtra today-converted
Spices play a significant role in the way we cook and consume food around the world. Every spice has its own flavoring and essence, and its addition or omission can literally make or break a dish. There are many spices we use in our day to day cooking, these include popular ones like cumin, black pepper, turmeric and coriander seeds.
In the ancient times, India attracted traders from remote parts of the world in search of exotic spices. Many of these traders went back with their share, while some even settled down and brought in some of their home-grown spices. Such is the role of spices in Indian culture. Spices are known to have several health benefits; in fact it's the addition of a bouquet of spices, that make traditional indian home-cooked food one of the healthiest meals eaten around the world. Spices come with notable nutritional values and provide some major health benefits.
Spices homemade spices and their benefits - maharashtra today-converted
The document discusses various Indian spices and their health benefits according to Ayurveda. It provides information on spices like turmeric, ashwagandha, nutmeg, mire, cinnamon, vekhand, ahaliv, licorice, fennel, coriander, sandalwood, clove, sandhav, triphala, cumin, ova, and ginger; describing their uses in Ayurveda, properties, preparation and health benefits. It also provides the social media links of Maharashtra Today for daily updates on health, wellness and Ayurveda.
Organic Herbs Gardening Manual
This document provides information on organic herbs and spices. It defines herbs and spices and discusses their historical uses. It also outlines the benefits of organic farming practices over conventional farming, including improving soil health and using natural fertilizers and pesticides. Tips are provided on organically growing and cultivating herbs.
Storyofcurry
Indian curry originated in the Indus Valley Civilization over 2600 years ago and has since become one of the most versatile and widely accepted dishes globally. It can be prepared in countless ways depending on regional ingredients and customs. Curry is now deeply ingrained in the cultures of Britain, Southeast Asia, the Middle East, and other regions due to colonialism, trade, and immigration. The economic impact of the global curry industry is estimated to be over $40 billion. Promoting India's long tradition of curry making could help empower women and address economic issues. Any Indian would want to showcase curry in a time capsule as it represents an integral part of cultural heritage, family gatherings, and identity.
Common culinary herbs and spices
As the popularity of healthy, ethnic cooking home grows, our spice rack should expand to accommodate the seasonings give vegan dishes their unique characters. Volumes can be written on the healing aspect of herbs (in fact see our review of the terrific book, Healing Spices), the focus here is culinary. This section will give a brief overview of those seasonings most commonly used to flavor global whole food recipes.
BUYING, STORAGE, AND USAGE TIPS
• When buying herbs and spices by weight, buy only what will fit into an average-size spice jar. In other words, don’t stock up. Most go a very long way and are at their optimal flavor for up to a year, after which they begin losing their potency.
• Keep dried herbs and spices in a place in your kitchen that is away from heat and moisture.
• When substituting fresh herbs for dry, use about three times the amount of fresh herb as the dry.
• Introduce dried herbs and spices into your recipe as early in the cooking process as possible, so that they have a chance to develop flavor. Add fresh herbs toward the middle or even the end of the cooking if you’d like to retain their pronounced flavor.
ANISE or ANISEED is an aromatic spice that imparts a distinct flavor of licorice and is commonly used to make the liqueurs ouzo, anisette, and pernod. Anise is used in cookies and cakes, and a sprinkling of the seeds adds an unusual twist to fruit salads, particularly those utilizing citrus fruits. Try adding anise to fruit pies, relishes and chutneys, and dark breads. In Indian cuisine, anise is occasionally used in pilafs and braised dishes.
ALLSPICE is the hard berry of an evergreen tree native to the West Indies and Central America. Its name quite possibly reflects its flavor, which as a hint of the flavors of several spices, including cinnamon, nutmeg, and cloves. It is most commonly sold in ground form,
herbs_and_spices.ppt_nov_9.ppt
Herbs and spices are used to enhance the flavor of foods. Herbs come from the leaves of plants and are used fresh or dried, while spices come from other parts of tropical plants like bark, roots, seeds, and fruits. Both are used in small amounts to flavor dishes but spices contain concentrated flavors compared to fresh herbs. Proper storage, such as in a cool, dry, dark place, is needed to maintain the quality and potency of herbs and spices for up to a year.
CINNAMON.docx
Cinnamon is a versatile and aromatic spice derived from the inner bark of trees belonging to the Cinnamomum genus. Renowned for its warm and sweet flavor profile, cinnamon is a popular ingredient in both culinary and medicinal applications. There are different varieties of cinnamon, with Ceylon and Cassia being the most common types. Cinnamon is often used in baking, adding a delightful touch to various desserts, pastries, and beverages. Its distinctive fragrance and taste contribute to a wide range of dishes, from cinnamon rolls to spiced teas. Beyond its culinary uses, cinnamon has been historically valued for its potential health benefits, including anti-inflammatory and antioxidant properties. Whether sprinkled on oatmeal, stirred into coffee, or incorporated into savory dishes, cinnamon remains a beloved and globally appreciated spice.
Indian cuisine
This document provides an overview of Indian cuisine by describing the diverse climates and crops of India and how they influence regional cuisines. It discusses how religion also shapes food traditions and taboos. The four main cooking styles - North, East, South, and West - are characterized by available ingredients in each region. Key spices commonly used across India are profiled, with descriptions of their flavors and traditional uses.
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This document discusses the origins and importance of various ingredients commonly found in Mediterranean cuisine. It explains that items like tomatoes, peppers, and eggplant originated in other regions but were introduced to the Mediterranean through trade or exploration, where the climate allowed them to thrive. The ingredients are now staples in Mediterranean cooking due to their flavors and nutritional properties. The document also outlines how each item was domesticated or introduced to its region and became integral to local cuisines and diets.
correction about the exercise in 3.pdf
This document discusses the origins and importance of various ingredients commonly found in Mediterranean cuisine. It explains that items like tomatoes, peppers, and eggplant originated in other regions but were introduced to the Mediterranean through trade or exploration, where the climate allowed them to thrive. The ingredients are now staples in Mediterranean cooking due to their flavors and nutritional properties. The document also outlines how each item was domesticated or introduced to its region and why the ingredients are essential to the local cuisine and diet.
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Spices.pptx
Indian cuisine is characterized by the extensive use of numerous spices. Spices have played an important role in Indian history and were once more valuable than gold. The trade of Indian spices has been influential for over 7,000 years. Indian spices come from different regions and climates across the subcontinent and include both native and imported varieties that have been cultivated for centuries. Spices are used in various forms and at different stages of cooking to extract nutrients and create flavorful Indian dishes.
Spice
Spices are dried seeds, fruits, roots, barks or vegetables used primarily for flavoring, coloring or preserving food. Common spices include black pepper, cinnamon, cumin, nutmeg, ginger and cloves. The spice trade has existed for thousands of years, with spices being highly valued commodities traded along routes between Asia, Africa, and Europe. Proper handling and storage of spices helps to maximize their flavor, with whole dried spices generally having a longer shelf life than pre-ground spices.
Presentation
Indian food encompasses thousands of regional cuisines that vary significantly based on available ingredients and cultural traditions. It has evolved over 5000 years of interactions with different groups, incorporating influences from places like Central Asia and the UK. Religions like Hinduism, Buddhism, Jainism, and Islam have all impacted food traditions and preferences. Core elements of Indian cuisine include extensive use of spices, prevalence of vegetarianism, and meals consisting of breads, rice, lentils, vegetables and desserts. Food plays an important role in social and religious customs.
Presentation
Indian food encompasses thousands of regional cuisines that vary significantly based on factors like climate and local ingredients. It is heavily influenced by religious traditions and was also impacted by colonial rule. The key characteristics of Indian cuisine include widespread use of spices and herbs and the practice of vegetarianism. Meals typically include bread, rice, vegetables and dairy. Food is an important part of culture and plays a role in everyday life and festivals. Regional cuisines differ based on geographic location and economics.
The Secret Behind The Health Benefits Of Indian Cuisine- Spices
The spices are one of the things that immediately come to mind when one thinks of Indian cuisine. Although there is a liberal usage of spices throughout India, each region has distinctive spices and spice combinations that define its cuisine. They contain a wealth of antioxidants, are anti-inflammatory, and can strengthen the immune system.
India
This document provides an overview of ancient India and its history. It begins with a basic chronology of ancient India, noting the emergence of farming settlements along the Indus River around 3000 BCE and the height of the Indus Valley civilization around 2500 BCE. It then discusses the Indus Valley civilization in more detail, describing sites like Mohenjo-Daro. It notes the Aryan invasions around 1500 BCE and how this introduced alien gods and values to India. The document provides context on India's ancient history and civilizations.
herb-and-spices-day-minitheme.pptx
This document provides information about condiments, herbs, and spices. It begins by defining condiments as flavorful sauces or substances that are added to food to enhance taste, texture, and the eating experience. Herbs are aromatic plants used for culinary, medicinal, and ornamental purposes, while spices come from various plant parts and are used to season food. The document then lists and describes common types of condiments like aioli, barbecue sauce, and chutney. It also lists and describes many popular culinary herbs and spices, including basil, cardamom, cinnamon, and peppercorns. The final sections provide quiz and assignment questions related to condiments, herbs and spices.
pdf dubmission.docx
Flowers can add amazing flavors, beautiful colors, and wonderful scents to cooking. Using flowers sources natural ingredients and adds vitamins and minerals to meals. Different types of flowers can be used in various dishes as versatile ingredients. Specifically, saffron adds a rich golden color and sweet flavor to rice dishes and curries. Lavender adds flavor but should be used sparingly due to its strong taste. Clove and star anise are commonly used spices that add warmth and sweet and spicy flavors respectively.
Spices homemade spices and their benefits - maharashtra today-converted
Spices play a significant role in the way we cook and consume food around the world. Every spice has its own flavoring and essence, and its addition or omission can literally make or break a dish. There are many spices we use in our day to day cooking, these include popular ones like cumin, black pepper, turmeric and coriander seeds.
In the ancient times, India attracted traders from remote parts of the world in search of exotic spices. Many of these traders went back with their share, while some even settled down and brought in some of their home-grown spices. Such is the role of spices in Indian culture. Spices are known to have several health benefits; in fact it's the addition of a bouquet of spices, that make traditional indian home-cooked food one of the healthiest meals eaten around the world. Spices come with notable nutritional values and provide some major health benefits.
Spices homemade spices and their benefits - maharashtra today-converted
The document discusses various Indian spices and their health benefits according to Ayurveda. It provides information on spices like turmeric, ashwagandha, nutmeg, mire, cinnamon, vekhand, ahaliv, licorice, fennel, coriander, sandalwood, clove, sandhav, triphala, cumin, ova, and ginger; describing their uses in Ayurveda, properties, preparation and health benefits. It also provides the social media links of Maharashtra Today for daily updates on health, wellness and Ayurveda.
Organic Herbs Gardening Manual
This document provides information on organic herbs and spices. It defines herbs and spices and discusses their historical uses. It also outlines the benefits of organic farming practices over conventional farming, including improving soil health and using natural fertilizers and pesticides. Tips are provided on organically growing and cultivating herbs.
Storyofcurry
Indian curry originated in the Indus Valley Civilization over 2600 years ago and has since become one of the most versatile and widely accepted dishes globally. It can be prepared in countless ways depending on regional ingredients and customs. Curry is now deeply ingrained in the cultures of Britain, Southeast Asia, the Middle East, and other regions due to colonialism, trade, and immigration. The economic impact of the global curry industry is estimated to be over $40 billion. Promoting India's long tradition of curry making could help empower women and address economic issues. Any Indian would want to showcase curry in a time capsule as it represents an integral part of cultural heritage, family gatherings, and identity.
Common culinary herbs and spices
As the popularity of healthy, ethnic cooking home grows, our spice rack should expand to accommodate the seasonings give vegan dishes their unique characters. Volumes can be written on the healing aspect of herbs (in fact see our review of the terrific book, Healing Spices), the focus here is culinary. This section will give a brief overview of those seasonings most commonly used to flavor global whole food recipes.
BUYING, STORAGE, AND USAGE TIPS
• When buying herbs and spices by weight, buy only what will fit into an average-size spice jar. In other words, don’t stock up. Most go a very long way and are at their optimal flavor for up to a year, after which they begin losing their potency.
• Keep dried herbs and spices in a place in your kitchen that is away from heat and moisture.
• When substituting fresh herbs for dry, use about three times the amount of fresh herb as the dry.
• Introduce dried herbs and spices into your recipe as early in the cooking process as possible, so that they have a chance to develop flavor. Add fresh herbs toward the middle or even the end of the cooking if you’d like to retain their pronounced flavor.
ANISE or ANISEED is an aromatic spice that imparts a distinct flavor of licorice and is commonly used to make the liqueurs ouzo, anisette, and pernod. Anise is used in cookies and cakes, and a sprinkling of the seeds adds an unusual twist to fruit salads, particularly those utilizing citrus fruits. Try adding anise to fruit pies, relishes and chutneys, and dark breads. In Indian cuisine, anise is occasionally used in pilafs and braised dishes.
ALLSPICE is the hard berry of an evergreen tree native to the West Indies and Central America. Its name quite possibly reflects its flavor, which as a hint of the flavors of several spices, including cinnamon, nutmeg, and cloves. It is most commonly sold in ground form,
herbs_and_spices.ppt_nov_9.ppt
Herbs and spices are used to enhance the flavor of foods. Herbs come from the leaves of plants and are used fresh or dried, while spices come from other parts of tropical plants like bark, roots, seeds, and fruits. Both are used in small amounts to flavor dishes but spices contain concentrated flavors compared to fresh herbs. Proper storage, such as in a cool, dry, dark place, is needed to maintain the quality and potency of herbs and spices for up to a year.
CINNAMON.docx
Cinnamon is a versatile and aromatic spice derived from the inner bark of trees belonging to the Cinnamomum genus. Renowned for its warm and sweet flavor profile, cinnamon is a popular ingredient in both culinary and medicinal applications. There are different varieties of cinnamon, with Ceylon and Cassia being the most common types. Cinnamon is often used in baking, adding a delightful touch to various desserts, pastries, and beverages. Its distinctive fragrance and taste contribute to a wide range of dishes, from cinnamon rolls to spiced teas. Beyond its culinary uses, cinnamon has been historically valued for its potential health benefits, including anti-inflammatory and antioxidant properties. Whether sprinkled on oatmeal, stirred into coffee, or incorporated into savory dishes, cinnamon remains a beloved and globally appreciated spice.
Indian cuisine
This document provides an overview of Indian cuisine by describing the diverse climates and crops of India and how they influence regional cuisines. It discusses how religion also shapes food traditions and taboos. The four main cooking styles - North, East, South, and West - are characterized by available ingredients in each region. Key spices commonly used across India are profiled, with descriptions of their flavors and traditional uses.
IE - Express Yourself
If all of the world´s cultural heritage (sports, music, fashion, architecture, literature, painting, etc..) was contained in a time capsule, what would you include to demonstrate the legacy of your country?
correction about the exercise in 3.pdf
This document discusses the origins and importance of various ingredients commonly found in Mediterranean cuisine. It explains that items like tomatoes, peppers, and eggplant originated in other regions but were introduced to the Mediterranean through trade or exploration, where the climate allowed them to thrive. The ingredients are now staples in Mediterranean cooking due to their flavors and nutritional properties. The document also outlines how each item was domesticated or introduced to its region and became integral to local cuisines and diets.
correction about the exercise in 3.pdf
This document discusses the origins and importance of various ingredients commonly found in Mediterranean cuisine. It explains that items like tomatoes, peppers, and eggplant originated in other regions but were introduced to the Mediterranean through trade or exploration, where the climate allowed them to thrive. The ingredients are now staples in Mediterranean cooking due to their flavors and nutritional properties. The document also outlines how each item was domesticated or introduced to its region and why the ingredients are essential to the local cuisine and diet.
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Spices homemade spices and their benefits - maharashtra today-converted
Spices homemade spices and their benefits - maharashtra today-converted
Spices homemade spices and their benefits - maharashtra today-converted
Spices homemade spices and their benefits - maharashtra today-converted
Buy spices online
- 1. You put spices in everything, but how do they work?
- 2. Spices transmit their flavors to our food, these chemical compounds have been considered medicinal, are key to flavor .
- 3. We call them as essential oils.
- 4. They are found in specialized cells, glands, or vessels and can occur throughout any and all parts of the plant, though they are most often concentrated in either leaves or seeds.
- 5. Imagine a World Without Spices ?
- 6. From salt and pepper, or cinnamon or cumin it is essential, it would be a pretty bland universe of food if we didn’t have spices to make meals more appetizing and to identify different types of global cuisines
- 7. Spices can completely transform the taste of a recipe. They give us an aroma or a kick of sweetness or a touch of heat. Wars have even been waged over spices!
- 8. Spices were developed over millions of years ..!
- 9. Spices and herbs which include black pepper, cinnamon, turmeric, and cardamom was utilized by Indians from ancient time to add flavors to food and health purposes.
- 10. Spices indigenous to India which include cardamom and turmeric, it had been cultivated from the eighth century BC.
- 11. For the longest time ,humans couldn't cultivate or breed plants and animals
- 12. Around 12,000 years ago, our ancestors began trying their hand at farming. People collected and planted the seeds of wild plants
- 13. They made sure the plants had as much water as they needed to grow, and planted them in areas with the enough amount of sunlight will fall.
- 14. Weeks or months later, when the plants blossomed, people harvested the food crops.
- 15. Arguably spices are the reason humans can enjoy a delicious meal today
- 16. It’s well known that spices give the taste and flavor of food it's well known that spices give the taste and flavour of food
- 17. Just a bit of spice can transform everyday ingredients into an appetizing and aromatic meal.
- 18. Herbs and spices also add flavors to dishes which, again, increases their complexity
- 19. Save Your Family Money By Cooking At Home