For centuries, the region of South Asia has been rich. Rich in spices and recipes. For years, the region has brought different crusaders to invade the region over the centuries. Since the fourteenth century, the Mughals have invaded and ruled, which is now the Indian subcontinent, for more than three centuries.
Then come the wonderful voyages of Christopher Columbus on the long and painful journey and Vasco De Gama of Portugal, all attracted by the wide variety of spices of the subcontinent.
Great fortunes have been created and wasted, powerful leaders have been seduced,
evils have been healed and nations have been discovered. All in the name of spices. Spices have always bewitched our imagination.
Spices flatter our senses; our view with its vibrant colors, our aroma with its attractive aromas and our flavor with its unique and distinctive flavors.
Today, India is one of the largest spice exporting countries in the world. The wide variety of spices is growing due to the natural conditions available in various parts of India.
The main weather patterns in the west, southwest, south and southeast are tropical, northwesterly, the northern regions are dry and less humid, and the northeastern regions are seasonally dominated. abundant rain.
Due to the abundance of spices available in India, Indian food is never tasteless. Most recipes from the Indian subcontinent contain spices in the ingredient list. Spices in Indian food are not heavy and, although Indian food is not soft, most Indian dishes are delicately spiced to enhance the flavor of the main ingredient of the cuisine.
The curry powder on the grocery shelf can be seen as sawdust versus fine roasted spices, dry, wet soil or moist soil of traditional Indian tradition.
Today, one of the most famous western dishes consists of a mixture of curry created by mixing several ground spices in good proportions with water. However, Indian recipes contain many delicacies due to the incorporation of a variety of spices.
Freshly ground spices are the order of the day in an Indian home and will be chosen according to the nature of the dish, the season, the individual and the family. Red pepper, turmeric, black pepper, nutmeg, clove and many more are among the most common Indian spices.
In addition to the use of cooking spices, they are also used as medicine. Ancient Ayurvedic texts prescribe herbs and spices for healing and therapeutic purposes. Ayurvedic manuscripts dating back 3000 years enumerate the preventive and curative properties of various spices.
When examining the healing properties of some of the spices: ginger prevents dyspepsia, garlic lowers cholesterol and high blood pressure, fenugreek is a good resistance factor and is often used as a pepper antihistamine.
Spices were used to extend the length of the meal on days when there was no refrigeration. And even today, in some remote areas of India where electricity is not available, spices are used in food for conservation.
In India, fragrant spices such as fennel, cardamom or clove replace western mint after a meal. Effective deodorants, facilitate digestion, prevent heartburn and limit nausea. We know that others, such as asafoetida and ginger root, fight flatulence and colic, and add lentils, essential to any Indian meal.
Indian Recipes # Indian Spices # Indian # Recipes # Spices #
Then come the wonderful voyages of Christopher Columbus on the long and painful journey and Vasco De Gama of Portugal, all attracted by the wide variety of spices of the subcontinent.
Great fortunes have been created and wasted, powerful leaders have been seduced,
evils have been healed and nations have been discovered. All in the name of spices. Spices have always bewitched our imagination.
Spices flatter our senses; our view with its vibrant colors, our aroma with its attractive aromas and our flavor with its unique and distinctive flavors.
Today, India is one of the largest spice exporting countries in the world. The wide variety of spices is growing due to the natural conditions available in various parts of India.
The main weather patterns in the west, southwest, south and southeast are tropical, northwesterly, the northern regions are dry and less humid, and the northeastern regions are seasonally dominated. abundant rain.
Due to the abundance of spices available in India, Indian food is never tasteless. Most recipes from the Indian subcontinent contain spices in the ingredient list. Spices in Indian food are not heavy and, although Indian food is not soft, most Indian dishes are delicately spiced to enhance the flavor of the main ingredient of the cuisine.
The curry powder on the grocery shelf can be seen as sawdust versus fine roasted spices, dry, wet soil or moist soil of traditional Indian tradition.
Today, one of the most famous western dishes consists of a mixture of curry created by mixing several ground spices in good proportions with water. However, Indian recipes contain many delicacies due to the incorporation of a variety of spices.
Freshly ground spices are the order of the day in an Indian home and will be chosen according to the nature of the dish, the season, the individual and the family. Red pepper, turmeric, black pepper, nutmeg, clove and many more are among the most common Indian spices.
In addition to the use of cooking spices, they are also used as medicine. Ancient Ayurvedic texts prescribe herbs and spices for healing and therapeutic purposes. Ayurvedic manuscripts dating back 3000 years enumerate the preventive and curative properties of various spices.
When examining the healing properties of some of the spices: ginger prevents dyspepsia, garlic lowers cholesterol and high blood pressure, fenugreek is a good resistance factor and is often used as a pepper antihistamine.
Spices were used to extend the length of the meal on days when there was no refrigeration. And even today, in some remote areas of India where electricity is not available, spices are used in food for conservation.
In India, fragrant spices such as fennel, cardamom or clove replace western mint after a meal. Effective deodorants, facilitate digestion, prevent heartburn and limit nausea. We know that others, such as asafoetida and ginger root, fight flatulence and colic, and add lentils, essential to any Indian meal.
Indian Recipes # Indian Spices # Indian # Recipes # Spices #
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