NORTH INDIAN SPICES

The main spices used in a Punjabi dish consists of onion,ginger,garlic,coriander,chili and turmeric.

One of the main features of Punjabi cuisine is its diverse range of dishes.

These Punjabi dishes are cooked using a large amount of clarified butter known as ghee,with liberal amount of butter and cream with home cooked concentrating mainly upon preparations with whole wheat,rice and other ingredients flavored with spices.Sarson Da saag, Mah di dal,Makai di Roti are some of the exclusive dishes of Punjab.The Punjabi Tandoor cooked food is quiet famous all over especially the non-vegetarian food.

INDIAN SPICES AND ITS VARIETY

Indian spices include a variety of spices and herbs.India produces a variety of spices according to the different climate in different parts of our country.

A spice is a dried seed,fruit root bark or vegetative substance used in nutritionally insignificant quantities as a food additives for flavor, color or as a preservative that kills harmful bacteria or prevents their growth.In kitchen spices are distinguished from herbs,which are leafy green plant parts used for flavoring.

SOUTH INDIAN SPICES

The south Indian foods are popular for their non-steaming spices such as cinnamon,cardamom, ginger,garlic,cumin,coriander and turmeric.In the the south Indian states(Tamil Nadu,Karnataka and Andhra Pradesh),the cultivation of paprika and chili variety with high color and low pungency is increased.Some of the south Indian spices include:-

• Sambhar podi(Sambhar powder)
• Rasam podi (Rasam powder)
• Curry podi (Curry powder)

This region has a rich cuisine involving both vegetarian and non-vegetarian dishes.It is characterized by the use of rice,legumes and lentils,its distinct aroma and flavor achieved by the blending of spices including curry leaves,tamarind,coriander,ginger garlic,chili,pepper,cinnamon,cloves,cardamom,cumin,nutmeg and coconut.The similarities in the four states cuisines are the presence of rice as a staple food, the use of lentils and spices,use of dried red chilies and fresh green chilies,coconut and native fruits and vegetables like tamarind,plantain,snake gourd,garlic ginger etc.Overall all the four cuisines have much in common and differ mostly in the spiciness of the food.

On occasions,traditional tamil dishes are prepared in almost the same way as they were centuries ago.Preparations call for elaborate and leisurely cooking and served in traditional style and ambience.

SPICES AND CUISINES OF BENGAL

Bengali cuisine is known for its subtle flavors and Desserts.Bengali food has inherited a large amount of influence from foreign and south Asia,arising from a turbulent history and its strong trade links with many parts of the world.

The distinct aroma of Bengali cuisine is mostly due to the blend of spices known as "PANCH PHORON"or perhaps some other variation.Panch phoron is a colorful blend of flavorful seeds(the green fennel seed,black mustard, nigella seeds,golden fenugreek and buff colored cumin seeds.

Rice is the staple food of the Bengalis.They prefer eating shidho chal or boiled rice.Luchi(puris made out of refined flour and Porothha (triangular,multi-layered,pan-fried rotis)are also used as the primary food items.Pulses and lentils are also an important ingredients of a Bengali meal.Mushur Dal(Red lentil),Mug Dal(Mung Beans)Arhar Dal or toor Dal are used as an accompaniment to rice.The use of spices for both fish and vegetables dishes is quite extensive and includes many combination not found in other parts of India.Kalonji(nigella),Randhuni(wild celery seeds),Panch phoron(the combination of five spices as i said above)Poshto(poppy seeds),Holud(turmeric),Ada(ginger),Lashoon(garlic),Narikel(coconut)are the major spices used to flavor the food..Freshly ground mustard paste is used to make fish curry gravy or in the prepation of steamed fish.The people of Bengal share their love of black mustard seeds with the south Indians.

MACHER JHOL(FISH CURRY)

Bengali food is basically cooked in mustard oil,although Badam Tel(groundnut oil)is also used.

Vegetables like Gourd.Roots and Tubers,Leafy vegetables,Succulent stalks,Lemons and limes,Green and purple eggplant,Red onions,

plantain,Broad Beans.Okra,Banana tree stems and flowers,Green Jackfruit and Red Pumpkins can be found in the Anaj Bazaar or the vegetables market.

Bengal is also famous for its milk sweets and Desserts.Mouth watering sweets like Rassogolla,chom-chom,Sandesh.Mishti Doi,Rasa Malai,Pithe are few of my favourites.

RASOGOLLA

SANDESH