India is known as the 'The home of spices'. There is no other country in the world that produces as many kinds of spices as India. There are over 80 spices grown in different parts of the world and around 50 spices are grown in India. The climate of the country is suitable for almost all spices.
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth.
A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis.
Below are some of the commonly used Indian cooking spices that not only add flavor to your dishes but are also used for several other purposes such as medicine,religious rituals and preservatives.
1. Black Pepper, 2. Cardamom, 3. Cinnamon, 4. Cloves, 5. Coriander Seeds, 6. Cumin Seeds, 7. Dried Chillies, 8. Dry Ginger, 9. Fennel Seeds, 10. Garlic, 11. Nutmeg, 12. Turmeric,13.Vanilla More..