1. University of Agronomic Sciences and Veterinary Medicine of Bucharest
Ceaureanu Valeria Andreea, MIEDAR IMAPA, GROUP 8118
Ghilencea Mihai Ionuţ, MIEDAR IMAPA, GROUP 8118
¹ University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania 59 Mărăşti Blvd,
District 1, 011464, Bucharest, Romania
keywords: spices, India,history
ACKNOWLEDGEMENTS
Coordinating teacher: Mihai Daniel Frumuşelu
REFERENCES
www.ecurry.com
www.wikipedia.com
www.indianfoodsite.com
www.indianfood.indianetzone.com
“Once you get a spice in your home, you have it forever.
Women never throw out spices. The Egyptians were buried
with their spices. I know which one I'm taking with me when I
go.”- Erma Bombeck
“The secret of happiness is variety , but the secret of
variety, like the secret of all spices , is knowing when to use
it”- Daniel Gilbert
INDIAN SPICES
Indian cuisine is characterized by the extensive use of
numerous spices. Spices or Masala as it is called in Hindi, may be
called the “heartbeat” of an Indian kitchen.Indian spices include
a variety of spices grown across the Indian subcontinent (a sub-
region of South Asia). With different climates in different parts
of the country, India produces a variety of spices, many of which
are native to the Subcontinent, while others were imported from
similar climates and have since been cultivated locally for
centuries.
During their long and fascinating
history, spices have often been more
valuable than gold or precious stones, and
the trade of spices has been an
extraordinarily influential factor in
history.
The fame of Indian spices is older than the recorded history. The
story of Indian Spices is more than 7000 years old.Centuries before
Greece and Rome had been discovered, sailing ships were carrying
Indian spices, perfumes and textiles to Mesopotamia, Arabia and
Egypt.
Spices are used in different forms: whole, chopped,
ground, roasted, sautéed, fried, and as topping. They
blend food to extract the nutrients and bind them in a
palatable form. Lighter spices are added last, and
spices with strong flavour should be added first.
