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Spices add flavour to the food. They are widely used since ancient time to enhance the taste of the food. Herbs spices are a flavoring or condiments directly refer to the derivatives from certain herbs like seeds, leaves, bark and root etc. They have the potent of antibacterial and antifungal capacity. Indian spices range from garlic, onion, allspice and oregano, thyme, cinnamon, saffron, tarragon and cumin. Capsicums, including chilies and other hot peppers, ginger, coriander, ianise seed, celery seed and the juices of lemons and limes. Ginger, chilly, turmeric is largely cultivated in andhra pradesh, madhya pradesh, maharastra, orissa and meghalaya. Spices are widely supplied in powder and seed forms. Large cardamom is grown in sikkim and west bengal. The wide ranges of spices include turmeric powder, coriander, chilly, mango power, black pepper powder, pizza chilly powder, rajgira powder, garam masala, mustard powder etc. Seeds are derivatives that include cumin seeds, fenugreek seed, coriander seeds, tamarind, red chilly whole, aserio seeds, yellow mustard seeds, ajwain seeds etc. India produces around 2.5 million tones of different spices valued at approximately 3 billion us $, and holds the premier position in the world. The varying climates are suitable for the spice cultivation in india.
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