Spices of India

Turmeric -: Haldi
 Turmeric is a spice that comes from the root of the
turmeric plant.
 Depending on the variety. Turmeric is a typical
ingredient in curries and a component of curry powder.
It is suitable for gluten-free, vegan, vegetarian, and
paleo diets.
 Turmeric has an earthy aroma and pungent, slightly
bitter flavor that has a hint of mustard or horseradish.
 Turmeric actually gets stronger when cooked, so it can
be added earlier in the cooking process in a recipe for a
stew or braised dish.
 Turmeric has also deep roots and Ayurveda for treating
arthritis.
Coriander-: Dhaniya
 As a spice, the lemony and floral flavor of coriander finds
its way into the many Asian, Latin, and Indian dishes, as
well as European cuisine.
 The round seeds are used to make coriander spice. This
spice is found in the Indian spice mixture garam masala,
which is used in many savory dishes.
 Coriander is a spice produced from the round, tan-colored
seeds of the coriander plant. 
 The whole seeds are sometimes used in pickling and
brining. Coriander seeds are usually toasted and ground
before using.
Bay Leaf -: Tej Patta
 Bay leaves come from the bay laurel plant, an evergreen
shrub that grows slowly in warm climates.
 There are two main varieties of culinary bay leaves:
Turkish (or Mediterranean) bay leaves and California bay
leaves
 Simply add the whole dried leaf to the recipe and take out
once the dish is finished cooking.
 Bay leaf is a good source of vitamin A, vitamin B6, and
vitamin C.
 These vitamins are all known to support a healthy immune
system.
 Bay leaf tea can help ease bouts of upset stomach.
Black Pepper -: Kali Mirch
 Black pepper is one of the most commonly used spices
worldwide.
 Black pepper is native to the Malabar Coast of India and
is one of the earliest spices known
 It’s made by grinding peppercorns, which are dried
berries from the vine Piper nigrum.
 Black pepper is rich in a potent antioxidant called
piperine, which may help prevent free radical damage to
your cells.
 Black pepper increases the absorption of essential
nutrients and beneficial plant compounds.
 According to preliminary research, it may also promote
gut health, offer pain relief, and reduce appetite.
 Studies suggest that piperine may help improve blood
sugar metabolism.
Cardamom Black-: Badi Elaichi
 Black cardamom is a popular Indian spice, called badi
elaichi or kali elaichi, that is used in many of the
cuisine's signature dishes.
 Black cardamom is native to the eastern Himalayas and
mostly cultivated in Eastern Nepal, Sikkim, and parts of
Darjeeling district in West Bengal of India.
 It has a smokey flavor due to the way they are dried.
 The black cardamom pods are mostly used whole and
almost always fried in a little oil to cause it to fully
release its flavors and aroma. Before adding to a dish,
the pods can also be crushed slightly to reveal the seed.
 Black cardamoms help stimulate gastric and intestinal
glands.
 They help secrete stomach juices that promote
digestion. This further prevents conditions like gastric
ulcers.
Cumin-: Zeera
 Cumin is an ancient spice grown in Egypt and the
Middle East.
 Cumin can be used both as the whole seed or ground.
 Cumin seed benefits from toasting before use to being
out its aromatic, nutty flavor.
 Cumin is a staple ingredient in most curry powders and
many spice blends. It’s reserved primarily for savory
recipes, like chili, stews, meat, fish, and vegetables.
 Cumin has a warm, earthy flavor and aroma with a bit of
both sweetness and bitterness.
 It increases the activity of digestive enzymes, potentially
speeding up digestion.
 One teaspoon of ground cumin contains 1.4 mg of iron
 Clove -: laung
 Cloves are grown in India and Madagascar, but
Indonesia is most closely associated with the
production of cloves.
 Tamil Nadu produced the largest volume of cloves in
India in fiscal year 2021.
 Cloves are a pungent spice found in savory dishes,
desserts, and drinks. Ground or whole cloves flavor
meat, sauces, and rice dishes.
 Cloves are often used along with cinnamon and nutmeg
in sweet dishes and in drinks such as mulled wine,
cider, or chai.  
 It tastes like sweetness, bitterness, and astringency
drying the mouth with a noticeable amount of heat.
 Cloves are full of antioxidants. These compounds help
your body to fight free radicals, which damage your
cells and can lead to disease.
 Saffron-: kesar

 As the world's most expensive spice, saffron provides a

beautiful golden color and pungent, aromatic flavor to
foods.
 Saffron is currently cultivated in Pampore, Srinagar, and
Kishtwar in Jammu and Kashmir.
 It has been used for centuries in Persian, Arab,
European, and Indian cuisine.
  It has been cultivated for thousands of years to be used
in medicines, perfumes, dyes, and as a wonderful
flavoring for foods and beverages.
 Saffron imparts a somewhat earthy taste that's been
described as pungent or even fruity
 Saffron is rich in plant compounds that act as
antioxidants, such as crocin, crocetin, and kaempferol.
Antioxidants help protect your cells against oxidative
stress.
Food PRODUCTION ASSIGNMENT

Indian spices

Shashank Shekhar
Roll no.1914760005
BHMCT 6TH Semester