Spices turn food into medicine, says an assistant professor with the Department of Hotel Management, JIMS Vasant Kunj II

Indian cuisine is perceived to be the most spiced cuisine in the world. Spices are the back bone of Indian culinary arts andhave a delightful association with almost every Indian food preparation. Diverse variations and impeccable combinations ofspices go hand in hand to create magical outcomes.

Spices are highly flavored and aromatic natural herbs, which when added in minimal amount to food preparations bring out tanginess or savories thereby enhancing the flavorof the dish and may even add a whiff of unique aromas. Spices are essentially dried part of aromatic plants and mostly include flowers, seeds, leaves, bark, berries and roots. They are used for flavoring, seasoning or imparting aroma to dishes.

Since time immemorial and great antiquity, spices have played a significant role in human history. In the Indian subcontinent, the spice trade developed with black pepper and cinnamon dominating the markets. After East Asia, Egypt contributed to the growth of the sector.

It is said that the spices were valued as high as gold and countries with major stakes in spice trade became affluent due to the taxes levied on spices and herbs.

Harmonizing flavors

The impeccable conflict of flavor in spices makes it imperative for the chefs to strive for balance and harmony while preparing, developing and innovating and at times puts their culinary skills to test. In India, where spices are an integral constituent, the art of blending is traditionally passed on from generations to generations. Strong aromatic spices are generally processed before use. Most of the spices are dried and roasted before incorporating them in a dish. It is believed that spices, if used in appropriate quantities and proper stages of cooking, aid digestion. 

Medicinal Value

The list of common Indian spices is indeed a long one. Pepper, coriander, turmeric, fennel, cumin, cinnamon, clove, nutmeg, mace and cardamom are basic to the Indian culinary arts. Each of these spices also has immense medicinal value.

Cardamom, for instance, is an antioxidant. It fights cancer and has anti-inflammatory properties. Cinnamon helps in reduction of cholesterol thereby improving heart condition. Coriander has anti-microbial and anti-fungal properties. It also helps in lowering blood pressure and containing blood sugar levels. Cumin is a source of iron and it helps in averting stomach infections. Ginger is a super spice and is helpful in easing osteoarthritis. Curcumin in turmeric is said to prevent heart attacks and even boost brain function. 

In northern parts of India, spices are mostly dry-roasted and ground before use in food. Warming mixture of spices such as Garam Masala are used as a seasoning and is popular worldwide. In the world of Indian culinary, every chef hasfigured out his/her own unique ratio of the spice mix to blend with different combinations of food varieties. Spices are mixed in such a way that they give distinct flavor to particular food, at times making amends to suit the weather conditions of the region.

Spices are used to keep the nutritive values alive in food. The judicious use of spices in the food preparations works wonders on appetite and digestion. They stimulate the production of natural juices in the body which in turn maintains the PH levels of the body. In fact spices such as cinnamon, curry, ginger, chili pepper, black pepper and herbs such as sage and mint have a PH level above 7. Spices augur wellness in more than one ways.Joey Fatone, a New York based singer, actor television personality rightly says, “If you combine good flavors, food turns into an orchestra.”

At the Department of Hotel Management, JIMS Vasant Kunj II, the students are mentored by the best of the chefs leading them to top placements with the top notch hotels.

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Mr. Rajesh Kumar

Asstt. Professor

Department of Hotel Management