Spices of India

Spice Gardens

If you visit tourist places in Goa and Kerala, you can visit spice gardens.
Some plantation owners have improvised their spice gardens into tourist attractions.
You can see a variety of plants where different spices come from.
The guide will answer your questions and clarify your doubts.
Your host will serve you authentic local meals in virgin surroundings and arrange a traditional folk dance.


Indian Spices – Background  

What is Dalchini

Dalchini (Cinnamomum zeylanicum or true cinnamon) is a species
of plants known as cassia.
Dalchini is native to the Indian subcontinent.
Ceylon monopolized the cultivation and export of Dalchini till about 1833.   Most commercial ground cinnamon sold in Western markets is actually cassia or a combination of Dalchini (true cinnamon) and cassia.
The part that is used is the dried bark of the tree.
The barks of Dalchini (or true cinnamon) and cassia, are easily distinguishable – when whole.
Their microscopic characteristics are also quite distinct.  Dalchini sticks (called quills) have many thin layers and can easily be ground into powder using a domestic grinder, whereas cassia sticks are much harder.
There are different varieties of cassia, obtained from different species of Cinnamomum plant that originate from different countries.
Amongst the famous ones are, ‘Chinese’, ‘Indonesian’, ‘Saigon’, ‘Vietnamese’ and ‘Indian’ cassia.  

Name (of Cassia) in International Languages

History

Dalchini has been a highly prized spice even prior to the Biblical times.
In the first century A.D., Pliny the Elder wrote of 350 grams of cinnamon being equal in value to about five kilograms of silver – about fifteen times the value of silver by weight.  
In the 17th century, the Dutch seized Ceylon – the world’s largest Dalchini supplier –  from the Portuguese.

In 1795, England seized Ceylon from the French, who had acquired it from their victory over Holland during the Revolutionary Wars.

By 1833, other countries learnt that Dalchini could be easily grown in such areas as Java, Sumatra, Borneo, Mauritius, Réunion and Guyana.
But even in 2006, Sri Lanka produced 90% of the world’s Dalchini, followed by China, India, and Vietnam.  

Cultivation and cropping

Dalchini is a small evergreen tree, 10 – 15 meters (32.8 – 49.2 feet) tall,
belonging to the family Lauraceae.  The leaves are ovate-oblong in shape, 7 -18 cm (2.75 – 7.1 inches) long.
The flowers, which are arranged in panicles, have a greenish color, and have a distinct odour.
The fruit is a purple one-centimetre berry containing a single seed.

Cinnamon is harvested by growing the tree for two years and then coppicing it.
Coppicing is the traditional method of woodland management in which young tree stems are cut down to near ground level.
In subsequent years, many new shoots emerge around the old one and can be harvested again.

  Only the thin (0.5 mm) inner bark is used.
The outer woody portion is removed, leaving metre-long cinnamon strips that curl into rolls (“quills”) on drying.
Each dried quill comprises strips from numerous shoots packed together.
These quills are then cut into 5 – 10 cm lengths for sale.

Culinary Uses

The bark of the Dalchini plant is a major ingredient of garam masala
used to flavour various Indian dishes.It is widely used as a spice in a wide variety of foods, beverages, pharmaceuticals, liquors, cosmetics, perfumery and toiletries. 
Dalchini is an important ingredient of Kadhi, a popular yogurt curry in Gujarat and other northern states of India.

In the Middle East, it is often used in savoury dishes of chicken and lamb.
In Persia, Dalchini powder is a very important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets.
In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, and fruits, especially apples.   Dalchini is also used in pickling.Dried buds resembling cloves are used in the East for pickles, curries, candies and spicy meat dishes.
Tiny yellow flowers have a mild cinnamon flavor and are sold preserved in a sweetened brine and used to perfume sweets, fruits, teas and wines.Dalchini oil is an international favourite in beverages and perfumery, while Dalchini oleoresin is a popular flavour for processed foods.  

Medicinal Uses

Dalchini oil is used to treat toothache, fight bad breath, aid digestion and to cure colds.
It is used to treat diarrhea and other problems of the digestive system. Dalchini is high in antioxidant activity and also has antimicrobial properties.Dalchini is used in the treatment of type II diabetes and Insulin Resistance.
Dalchini is also used as an insect repellent. Cinnamon was an important part of the mummification mixtures used for the pharaohs.  

Recommendation

Dalchini is one of the few spices which can be chewed raw.
Chew it and enjoy it.

      
the World’s Most Used Spice

If you visit tourist places in Goa and Kerala, you can visit spice gardens.
Some plantation owners have improvised their spice gardens into tourist attractions.
You can see a variety of plants which give us different spices.
The guide will answer your questions and clarify your doubts.
Your host will serve you authentic local meals in virgin surroundings and arrange a traditional dance.

Back ground

We Indians use a lot of spices in our daily food.

But most of us do not know where the spices come from.

Someone suggested that I should write about the spices in my blog.
And so I started a series.
This one on Mirchi (Chilli) is another in the series on Spices of India.
Growing Mirchi is quite easy.
You can grow them in your kitchen garden and even in flower pots.

What is Mirchi (Chilli) Background

Mirchi is the fruit of the plants from the genus Capsicum, which are members of the nightshade family, Solanaceae.

There are more than 400 different varieties of Mirchis all over the world.
They differ in pungency, size, shape and colour.                        
Even though Mirchi may be thought of as a vegetable, they are generally used as a spice.
The part of the plant that is normally used is the fruit.
Sometimes, the leaves are also used.  

The Name The word Mirchi is used almost throughout India.
The word Chilli is used in several countries of the world.
But the word Chilli is spelled differently in different regions – chili, chile, chilli and even chilly.
The word has originated from the Spanish word Chile.The term Chilli is used for the smaller, hot types of capsicum.
The mild, larger types, are called bell pepper in the United States, Canada (and sometimes the United Kingdom); sweet pepper in Britain and Ireland; capsicum in India and Australasia; and paprika in many European countries.
Origin

The Mirchi plant originated in Mexico where it was used as early as in 7000 B.C.
The plant was domesticated more than 6000 years ago and is one of the first cultivated crops in the Americas.
Mexicans had started cultivating Mirchi around 3500 B.C. They used it to spice their food.Diego Álvarez Chanca, a physician on Columbus’ second voyage to the West Indies, brought the first Mirchi plants to Spain in 1493 and wrote about their medicinal effects in 1494.
Actually, Christopher Columbus had set out from Spain to reach India to bring spices such as black pepper back to his country.
But instead of reaching India, he reached America in 1493, and discovered the new country. Christopher not only mistook America for India, he also mistook Mirchi for black pepper. That is how Mirchi got the name ‘Chile pepper’, shortened to Chille with its various spellings.
From Spain, Mirchi spread over to other European countries.
In 1498, the Portuguese explorer Vasco-da-Gama brought Mirchi to India.
 
Apparently, Mirchi liked the Indian climate.
Today, India is the major supplier of Mirchi in the international market.
Mirchi accounts for 45% of the export of all spices from India in terms of quantity; and 24% in terms of value.
More than 50% of India’s Mirchi crop is grown in Andhra Pradesh.

The Mexican Chilli powders are mixtures of several spices, such as dried ground Mirchi, cumin, garlic and oregano. This mixture is extensively used in Mexican cuisine.

Culinary uses

The Mirchi fruit is eaten either raw, or cooked – for its fiery hot flavour.
The pungency in the Mirchi powder varies according to the variety of Mirchi used.
The white flesh that surrounds the seeds, contains the highest concentrations of capsaicin.
Removing the seeds and the inner membranes reduces the heat.Mirchi is used as a spice in dried and powdered form.
Indians and other South Asians make the Mirchi powder by drying and grinding the red Mirchi to get the strong, pungent, red powder.
Indians add a small amount of oil.
The oil helps the Mirchi powder retain its red color for a longer time. And it also acts as a preservative.In the United States, cayenne is added to the Mexican ‘chile ancho’ variety for heat.
Mirchi is used around the world to make a wide variety of hot and chilli sauces.Thai and South Asian countries use a lot of Mirchi.

Chilli leaves

Filipinos cook the mildly bitter leaves of the Mirchi plant as greens.
They also use the leaves in chicken soup dishes known as tinola.
Koreans use the leaves to make kimchi.

Medical Properties of Mirchi

Mirchi found its way in ayurveda, the traditional Indian medical system.
Mirchi is supposed to relieve pain, stimulate the appetite and the digestive system.
They help in slimming, are good for the heart, brain and lungs.

Nutritional value

Red Mirchi contains a lot of vitamin C and provitamin A.
Mirchis are a good source of several B vitamins, particularly vitamin B6.
They are very high in potassium, magnesium, iron, and also contain minerals like molybdenum, manganese, folate, potassium, thiamin and copper.
Their high vitamin C content substantially increases the uptake of non-heme iron from other ingredients in a meal, such as beans and grains. 

Ward off Evil Spirits

Believe it or not, in India, the Mirchi, along with lime, are used to ward off evil spirits.
They are often stringed and hung in front of new cars and new houses.
Mirchi is also used to check the evil eye and remove its effects.

Decoration 

There are some varieties of Mirchi which are not meant for consumption, but grown only for their decorative qualities. Some of these are too hot for most common cooking techniques, or don’t taste good.The ones used for decorative purposes have unusual shapes or colors and are known as  “ornamental peppers”. Examples of these include the Thai Ornamental, Black Pearl, Marble, Numex Twilight, and the Medusa pepper.

The Hottest Mirchi in the world 

The world’s hottest Mirchi is “Naga Jolokia” – cultivated in hilly terrain of Assam in Tezpur, India.

The Guinness Book of World Records awarded the title of world’s hottest chili pepper to the bhut jolokia, a “thumb-sized” chili grown in India that tops the Scoville scale at 1,041,427 units.
That is about 200 times hotter than a jalapeno.

              

the Queen of Spices

If you visit tourist places in Goa and Kerala, you can visit spice gardens.Some plantation owners have improvised their spice gardens into tourist attractions.
You can see a variety of plants where different spices come from.
The guide will answer your questions and clarify your doubts.
Your host will serve you authentic local meals in virgin surroundings and arrange a traditional dance.

Background

We Indians use a lot of spices in our daily food.
But most of us do not know where the spices come from.
Someone suggested that I should write about the spices in my blog.
So here we go.
This one on Elaichi is another in a series on Spices of India. Elaichi (Cardamom) is one of the most popular spices and is known as the “Queen of Spices”. It is used in tea and coffee; various food preparations; and in medicinal concoctions.I personally love Elaichi tea and lassi. In most parts of India, hotels and restaurents will serve you Elaichi tea and lassi on asking.

What is Elaichi (Cardamon or Cardamon)

The name Elaichi is used for the fruits of the herbs within two genera of the ginger family Zingiberaceae, namely Elettaria (the commoner Green or Choti Elaichi) and Amomum (the larger Black Elaichi). The fruits of both varieties are small seedpods, triangular in cross-section, spindle-shaped, with a thin papery outer shell and small black seeds inside.
The Elettaria seedpods are smaller and light green in colour.
The Amomum seedpods are larger and dark brown to blackish in colour.The black seeds of both varieties are used.

Culinary Uses

Elaichi has a strong, distinctive taste, with an intense aromatic fragrance. In the Middle East and Asian countries, powdered Green Elaichi is used as a spice for sweet dishes and for flavouring tea and coffee.
Black Elaichi has a distinctly more astringent aroma, with a coolness similar to mint.
Black Elaichi is used in ‘garam masala’ for curries.In some Middle East countries, coffee and Elaichi are cooked and ground together in a ‘mihbaz’, an oven using wood or gas, and crushed in a wooden mortar to produce mixtures that are as much as forty percent cardamom.
In European countries, Elaichi has been used for making gin.

Medicinal Uses

Green Elaichi is used to treat infections in the teeth and gums; to prevent and treat throat troubles; congestion of the lungs and pulmonary tuberculosis; inflammation of the eyelids; and a host of stomach disorders including stomach-aches, constipation, dysentery and other digestion problems.
It is used as an antidote for both snake and scorpion bites.

Planting

Fresh Elaichi seeds are sown in special nurseries within 7-10 days of collection.
When the plants are about 1-2 years old, they are planted into a field, below shady trees.
Elaichi is often intercropped with tea, betel nut  or black pepper.

Harvesting

The fruits are harvested in the third year when they are still green, but the seeds inside them have changed from white to brown or black.
The fruits ripen over an extended period and are harvested every 3 to 5 weeks.
They are then washed and the stalks are clipped off.

Curing

After harvesting, the Elaichi is cured – the moisture is reduced from 80% to 10 to 12% at an optimum temperature of 50C to retain the green colour to the maximum extent.This is done by natural (sun drying); or artificial drying by using fire wood (traditional flue pipe system), electrical current, etc.  After drying, the Elaichi is polished by rubbing against hard surface or using polishing machines.
The dried Elaichi is then stored in gunny bags.

Njallani variety

Sebastian Joseph, a 76-year-old farmer, and his son Regimon, developed a new variety of Elaichi in Idukki in Kerala.
Named Njallani, it gives yield of 1,500 kg/ha against the traditional yield of 200 kg/ha hectare.The father and son also started planting shoots instead of seedlings which cuts down the fruiting time from three years to two years. 

Oil

When the seeds are crushed, they give us Elaichi oil.
Oleoresins are also produced commercially using crushed fruits.
They are used mainly as an alternative to the spice, for flavouring a wide range or processed and frozen foods, condiments, gelatines and beverages.
These are also used to a minor extent as tobacco flavouring, in cosmetics, soaps, lotions and perfumes.  

Recommendation

Elaichi is one of the most expensive spices by weight, and one of the most sought after spices.
From time immemorial, India was the home of the Elaichi and its major producer. But Guatemala has crossed us and become the world’s largest producer and exporter of Elaichi with a staggering exports of US$137.2 million for 2007. 

                        
My favourite spice is Kali Mirch.
I love to sprinkle a little powdered Kali Mirch on my buttered toast every morning.
And my wife uses it in a number of dishes.
You can see Kali Mirch plants in Spice Plantations, Coconut Plantations and Areca Nut Plantations throughout Kerala (South India), Karnataka and Goa.

The Name

The English name for Kali Mirch is Black Pepper.
The word Pepper is derived from the Sanskrit name Pippali or Pippalii.
This became Péperi in Greek and Piper in Latin.

What is Kali Mirch (Black Pepper)



Kali Mirch is produced from the green unripe berries of the pepper plant Piper nigrum, a flowering vine in the family Piperaceae.The unripe berries are cooked briefly in hot water, to clean them and to prepare them for drying.
The heat ruptures the cell walls in the fruit, speeding up the work of browning enzymes during drying.The berries are then dried in the sun for several days, or by machine, during which the fruit around the seed shrinks and darkens into a thin, wrinkled black layer.
The dried fruits are called black peppercorns. These are powdered to make the table pepper.

Green Pepper, White Pepper and Red Pepper

All these are made from the Kali Mirch plant.Green Pepper is the fresh unripe green berries.
You can chew them, cook them or pickle them. White Pepper consists of only the seed, with the fruit removed.
This is usually done by allowing fully ripe berries to soak in water for about a week, during which the flesh of the fruit softens and decomposes.
Rubbing then removes the flesh and skin, and the naked seed is dried. Pink Pepper or Red Pepper consists of ripe red pepper berries preserved in brine or vinegar.
The ripe red peppercorns can also be dried.

Pink Pepper

However, Pink Pepper comes from Piper nigrum, which is a plant from a different family.  

Cultivation

The Kali Mirch plant is a perennial vine growing up to four metres in height on supporting trees, poles, or trellises.
The Kali Mirch plant likes moist, well-drained soil, rich in organic matter.The leaves are alternate, five to ten centimetres long and three to six centimetres broad.
The flowers are small, growing on pendulous spikes four to eight centimetres long at the leaf nodes. The spikes lengthen to seven to 15 centimeters as the fruits mature.The plants are easily propagated by 40 to 50 centimetres long cuttings, tied up to neighbouring trees or climbing frames.
The plant prefers trees with rough barks. The plants start bearing fruit from the fourth or fifth year, and continue to bear fruit for seven years.A single stem will bear 20 to 30 fruiting spikes. Harvesting is done when one or two berries at the base of the spikes begin to turn red.

Culinary Uses

The spiciness of Kali Mirch is due to the chemical piperine.
Dried ground pepper is one of the most commonly used spices in Eastern and European cuisine .

Medicinal Uses

Kali Mirch is widely used as medicine in Ayurveda, Siddha and Unani medicines for such illnesses as constipation, diarrhea, ear ache, gangrene, heart diseases, hernia, hoarseness, indigestion, insect bites, insomnia, joint pains, liver problems, lung diseases, oral abscesses, sunburn, tooth decay and toothaches.Kali Mirch is believed to cause sneezing.
Some people believe that the sneezing is due to irritation of the nostrils caused by piperine.
Others believe that the sneezing is simply due to the fine dust in ground pepper. 

Recommendation

Remember that in the west, Kali Mirch is often confused with long pepper Piper longum – but the two are different. Remember also that surprisingly, Kali Mirch and other spices of India have changed the course of world history.  The Europeans came to India and the Americas in search of the spices.Remember also, especially if you are a connoisseur of food, that once Kali Mirch is ground, it loses its aromatics pungency quite fast. Use hand held pepper mills (or ‘pepper grinders’), which mechanically grind or crush whole peppercorns, instead of pre-ground pepper.  

Spices of India                                       

the most widely used spice  
Once a month or so, I go to the nearby nurseries to see new plant arrivals.
And invariably, I purchase a few plants                                                                     .
The last time, a nursery owner showed me Pudina plants.
I brought one and now it is happily thriving in a little flower pot in my balcony.
Pudina, or mint, is the most widely used spice.
We use Pudina every day, in different forms, for various purposes.

What is Pudina  

Pudina  (Mentha or Mint) is a genus of about 40 species and hundreds of varieties of flowering plants in the family Lamiaceae (Mint Family).
In most parts of India, it is known as Pudina.

Cultivation

Pudina are aromatic, perennial herbs.
They grow best in wet environment and moist soil.
Most prefer partial shade.Pudina plants spread very fast.
They have a tendency to spread unchecked and are often invasive.
Therefore, they should be planted in separate pots.
Most mints can be easily propagated by planting cuttings from the runners of healthy mints.
They have wide spreading underground rhizomes, and erect, branched stems.
The leaves are arranged in opposite pairs with a serrated margin.
The colours of the leaves range from different shades of green to purple, blue and pale yellow.
The flowers appear in clusters on an erect spike, white to purple, in colour.
The fruit is a small dry capsule containing one to four seeds.

Till 1964, there was no production of Mentha Oil or Menthol in India.
The cultivation of the species Mentha Arvensis (which yields higher percentage of oil) in India is a dramatic success story.The cultivation of Mentha Arvensis started in Japan around 1870.
In 1964, Col. Mr. R.N. Chopra and Dr. I.N. Chopra of the Regional Research Laboratory in Jammu Tawi brought Mentha Arvensis to India.
Commercial cultivation started in India through the efforts of Hindustan Richardson Ltd. (VICKs).Today, India is the largest grower of Pudina and producer of Menthol and Mint products in the world accounting for 85% of the global production.
80% of the crop in India is grown in Uttar Pradesh.
The remaining 20% in Punjab and Haryana.
The original Mentha Arvensis has since been developed into an indigenous variety named Mentha Shivalik,
MSI.
How to use Pudina leaves

Pudina leaves can be harvested any time.
But the leaves have to be cut off before flowering to obtain the maximum oil.Fresh Pudina leaves should be used immediately, or can be stored for two to three days in plastic bags inside a refrigerator.
Pudina can be frozen in ice cube trays.
Pudina leaves can also be dried and stored in an airtight container and kept in a cool, dark, dry area.

Pudina Ark or Mint Oil

Pudina Ark or Menthol oil is obtained from the leaves usually by steam distillation.
Menthol crystals and flakes are obtained from Menthol Oil by freezing (chilling).
The liquid left after extraction of the crystals is called de-mentholised or Peppermint oil.  

Culinary Uses                     
                                                                                    
Pudina leaves have a pleasant, aromatic, sweet flavor with a cool, refreshing, aftertaste.In India,
Pudina is widely used to make the traditional Dhania – Pudina chutney.
It is also used to decorate other food preparations.
Pudina leaves are also widely used in teas, beverages, jellies, syrups, candies and ice creams.
Pudina is also used for flavouring meat, fish, sauces, soups, stews, vinegar, tea, tobacco and cordials.
Pudina is a necessary ingredient of Touareg tea, a popular tea in northern African and Arab countries.
Pudina is also used to flavor alcoholic drinks like the Mint Julep and Mojito.
Crème de menthe is a mint-flavored liqueur used in drinks, such as the Grasshopper. 

Medicinal and cosmetic

Pudina and its Ark were originally used to treat stomach disorders and chest pains.
Even today, Dabar markets Pudinhara for stomach disorders, such as, indigestion, gas, acidity, etc.
Menthol is the main ingredient of cough drops and ointments like Vicks Vaporub.
Mint oil and menthol are also used in certain sugar candies like ‘Polo’, the mint with a hole.
The dementholised oil is used for flavouring breath fresheners, mouth washes, tooth paste, chewing gum, and pharmaceutical preparations.
Menthol is widely used in aromatherapy. 

Insecticides

A mixture of Menthol and camphor is used to give relief in insect bites.
Mint leaves are often used by campers to repel mosquitoes.

Mint oil is also used as an environment-friendly insecticide to kill pests like wasps, hornets, ants and cockroaches.

  
Recommendation

Pudina is a nice green herb.
It is simple to grow.
Plant it in a wide shallow pot.
Place it where there is bright light, and preferably sunlight, at least a few hours every day.
It grows fast.
You can nip off a few leaves and chew them as natural mouth freshener
or use them in other ways.

            the most popular Flavouring  in the world                                                    

If you visit tourist places in Goa and Kerala, you can visit spice gardens.
Some plantation owners have improvised their spice gardens into tourist attractions.
You can see a variety of plants where different spices come from.
The guide will answer your questions and clarify your doubts.
Your host will serve you authentic local meals in virgin surroundings and arrange a traditional dance.

Background

We Indians use a lot of spices in our daily food.
But most of us do not know where the spices come from.
Someone suggested that I should write about the spices in my blog.
So here we go.
This one on Vanilla is another in a series on Spices of India. In 2004, I was working in a city called Hubli, a small but important trading centre, in Karnataka, South India.
I was invited to visit some plantations in Sirsi about 100 kms away.
There were the usual coconut trees, areca nut (betel nut or supari), some spice trees and Vanilla vines.It was the first time I saw a Vanilla plant.
I was surprised. The plantation was heavily guarded, with high level of electronic surveillance.
I thought the owner must be under some sort of threat. But no! The security was for the Vanilla plants. The crop in Madagascar had failed. The prices of Vanilla had literally shot through the roof.
Theft, and even robbery (using armed force), had become quite common. 

History

Vanilla originated in Mexico, where the Aztecs used it to accent the flavor of chocolate drinks.
In the 16th century, the Spanish explorer Cortez, brought it to Europe.
The Aztec drink, made with Vanilla pods and cacao beans, became popular among the aristocracy in Europe.In 1602, a chemist for Queen Elizabeth I suggested that Vanilla could be used alone as a flavoring.
Today, Vanilla is the most popular flavour in the world.

The Plant                                                                                                                

The Vanilla essence comes from the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia.
The plant is a creeper and climbs up on the trunks of other shady trees.
It can be easily grown on coconut trees, areca palms, other trees, even poles.
Left alone, it will climb up and up.
But growers fold the higher parts of the plant downwards to keep the height accessible by a human. This also stimulates flowering.

The flowers of the Vanilla plant are hermaphroditic – they carry both the male (anther) and female (stigma) organs. But to avoid self pollenation, a membrane separates the two organs.
In nature, the flowers can be pollinated by a bee found only in Mexico.
Therefore, in cultivation, the flowers have to be artificially pollinated.
Fortunately, the process is simple and easy.
The Vanilla flower lasts about one day, sometimes even less. Growers have to inspect their plants every day for the open flowers, a labour-intensive task.

Harvest                                                                           

·               The pods are harvested while green and immature. At this stage, they are odourless.
·              The vegetative tissue of the Vanilla pod has to be killed to prevent further growing. The killing is accomplished by sun killing, oven killing, hot water killing, killing by scratching or by freezing. In India, I have seen cultivators use hot water killing.
·               The pods are held for 7 to 10 days under hot (45º-65ºC or 115º-150ºF) and humid conditions. The pods are kept in fabric covered boxes immediately after boiling. This allows enzymes to process the compounds in the pods into vanillin and other compounds which give Vanilla its flavour.
·               To prevent rotting and to lock the aroma in the pods, the pods are dried. The pods are laid out in the sun during the mornings and returned to their boxes in the afternoons. When the moisture content is reduced to 25-30% of the pods’ weight (as compared to 60-70% before drying) the curing process is complete and the pods will exhibit their fullest aromatic qualities
·               Once fully cured, the Vanilla is sorted by quality and graded.

How to use Vanilla

There are three main commercial preparations of natural Vanilla:
·               Whole pod,
·               Powder (ground pods – pure, or blended with sugar, starch or other ingredients), and
·               Extract (in alcoholic solution – at least 35% by volume). 

Growth and prices

Till the middle of the 19th century, Mexico was the chief producer of Vanilla.
By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of Vanilla beans, about 80 percent of world production.
Due to a typhoon, the market price of Vanilla rose dramatically in the late 1970s.
The prices remained at this level till the early 1980s. In the mid-1980s, the cartel that had controlled Vanilla prices and distribution since its creation in 1930 disbanded.
Prices dropped 70 percent over the next few years, to nearly US$ 20 per kilo.
Due to the typhoon Huddah, which struck early in the year 2000,  
political instability, and poor weather for the third year in succession, Vanilla prices shot up to an astonishing US$ 500 per kilo in 2004, bringing new countries into the Vanilla industry.
It was around this time, I visited the Vanilla plantation.

A good crop and more countries starting cultivation have pushed the market price down to the $40 per kilo range in the middle of 2005. Culinary Uses

Good quality Vanilla has a strong aromatic flavour, but food with small amounts of low quality Vanilla or synthetic Vanilla – like flavourings are far more common, since true Vanilla is much more expensive.
A major use of Vanilla is in flavouring ice cream.
Natural Vanilla gives a brown or yellow colour to preparations, depending on the concentration.
The cosmetics industry uses Vanilla to make perfume. Medicinal Uses

Although its medical qualities have never been proved, Vanilla is used as an aphrodisiac and a remedy for fevers.
The essential oils of Vanilla are sometimes used in aromatherapy. 

Recommendation                                                                                                   

There is no Hindi word for Vanilla.
The term Vanilla itself has come from the Spanish word “vainilla”, meaning “little pod”.
Indonesia and China have become major producers of Vanilla. There is no reason why India should be lagging behind.Vanilla is a beautiful green creeper. It can be kept as a house plant. It requires high humidity, bright light and a good stick or pole to climb up.
It can be successfully cultivated even on roof tops in large pots with a screen cover to reduce the sunlight.   

the World’s Most Expensive Spice

If you visit tourist places in Goa and Kerala, you can visit spice gardens.
Some plantation owners have improvised their spice gardens into tourist attractions.
You can see a variety of plants where different spices come from.

The guide will answer your questions and clarify your doubts.
Your host will serve you authentic local meals in virgin surroundings and arrange a traditional dance.

Background

We Indians use a lot of spices in their daily food.
But most of us do not know where the spices come from.
Someone suggested that I should write about the spices in my blog.
So here we go.

This one on Kesar (Saffron) is another in a series on Spices of India.
India produces the world’s best Kesar (Saffron).

What is Kesar (Saffron)

Kesar is derived from the flower of the saffron crocus (Crocus sativus), a domesticated species of crocus in the family Iridaceae.
The three stigmas and the style (stalk connecting then to the rest of the plant) are dried and used as spice.
About 1.5 lac (1,50,000) flowers are required to get one kg of Saffron.

Where it comes from

The world’s best Kesar comes from India, from Kashmir to be precise.
This is the reason, in India, you can see the plants only in Kashmir.
Some spice gardens do plant Kesar for their visitors.

The annual global production of Kesar is about 300 tons.
Iran produces more than 81 percent of the world yield.
Other producers are Spain, Greece, Azerbaijan, Morocco and Italy.

Culinary Uses

Kesar is widely used as a spice for colouring and flavor.
It imparts a distinctive aroma and a beautiful golden colour.
It is used in a wide array of recipes all over the world.

Medicinal Uses

Kesar has several therapeutic properties.
It is used for stomach ailments and as an antispasmodic.
It helps digestion and increases appetite.
It relieves renal colic and reduces stomach aches.
It is used for flu-like infections, depression and hypatomegaly.
It regulates women’s menstruation and helps conception.
Since antiquity, Kesar is believed to be a general tonic, an excellent sexual stimulant and an aphrodisiac.

Uses as Dye

In ancient times, Kesar was a very rare and expensive substance.
It was used as a dye by the Royalty.
It was considered a sacred flower in ancient Crete.
Greek gods and goddesses wore gowns dyed with Saffron, so did Buddhist monks.
Kesar is also the colour of the Bharatiya Janata Party.

Domesticated Plant

The entire Kesar comes from the domesticated plant which originated in Crete.
It is sterile and its purple flowers do not produce viable seeds.
The corms (underground bulb-like starch-storing organs) are dug up, broken apart, and replanted in June.
After a period of dormancy during the summer, five to eleven narrow and nearly vertical green leaves – up to 40 cm (16 in) in length – emerge from the ground.
Purple buds appear in autumn.
In October, the buds open into brilliant lilac flowers.
Kesar crocuses bloom within a narrow time span of one or two weeks.
After they flower at dawn, the flowers wilt quickly by the end of the day.
And therefore, they have to be collected fast.

Recommendation

Pampore – 14 km away from Srinagar, the summer capital of Kashmir – is the place where the world’s best Kesar grows.
If you go there , you will be greeted by a stone bearing the inscription, “World’s Best Saffron Grows Here”.
Unfortunately, the yield of Kesar in Pampore has steadily and gradually decreased by more than a half in about 15 years.
Something needs to be done.

If you are a connoisseur of good and exotic food, try to take Kesar tea (preferably without milk) or Kesar milk.
Both are good and healthier substitutes of tea and coffee.

How to use Kesar

Soak filaments of Kesar for a few minutes in a little warm water (4 strands per cup of finished product).
Rub well till dark golden color develops.
Add to tea, or milk, or sweets and bring the concoction to a boil.
Simmer for 5 minutes.
Cool in fridge, if necessary.
Add a few strands of Kesar on the surface for decoration.

Spices of India

The oldest spice known to us

 

If you visit tourist places in Goa and Kerala, you can visit spice gardens.Some plantation owners have improvised their spice gardens into tourist attractions.You can see a variety of plants where different spices come from.The guide will answer your questions and clarify your doubts.Your host will serve you authentic local meals in virgin surroundings and arrange a traditional dance.

Background

We Indians use a lot of spices in their daily food.But most of us do not know where the spices come from.Someone suggested that I should write about the spices in my blog.So here we go.

This one on Haldi (Turmeric) is another in a series on Spices of India.Haldi is the only spice which is produced almost entirely in India.Indians consume 80% and export the remaining 20% 

Origin of the Name

The English name for Haldi is Turmeric – often misspelled Tumeric.The scientific name is Curcuma longa.It is also known as Kunyit in some Asian countries.

What is Haldi

The Haldi plant is a rhizomatous herbaceous perennial plant of the ginger family Zingiberaceae, native to tropical South Asia.

Haldi rhizomes (root) is similar in appearance to ginger root. But when it is peeled, it is bright yellow in color. The rhizomes are boiled for several hours in fresh water and then dried in the sun or in hot ovens at about 60 degrees celsius.Then they are ground into the deep orange-yellow powder commonly used as a spice.

Cultivation and Harvesting

The Haldi plant grows in the plains of India in temperatures between 20 and 30 degrees C. with a good annual rainfall of 1500 mm or more per annum.
The plants mature between 7 and 9 months. The mature plants are gathered for their rhizomes. Some of the rhizomes are used for re-seeding in the following year.

Culinary Uses

Haldi has a bitter, peppery flavour with a mustard smell.
It is extensively used in Indian cooking, in curries, in rice and vegetable preparations.
Traditionally, our grandmothers used to grind dried Haldi roots with mortar and pestle.But now, it is available and mostly used in powdered form.It is often used in place of saffron for its saffron like color.

Medicinal Uses

Haldi is antiseptic and anti inflammatory.
Haldi paste is the common home remedy for cuts, bruises, burns and inflammation.
Haldi has antibacterial properties.Its active ingredient curcumin has anti-tumoral (anti-cancer) properties.It also helps cure arthritis and psoriasis.Research about its medical properties is going on in different laboratories.

Goa

The Old Portugese Settlement

Goa is a dream world of fun, frolic and leizure – rolling stretches of silver sands, wonderful golden beaches and waving palm trees.

HistoryAccording to Hindu mythology, the sage Parashuram (sixth of the ten incarnations of Lord Vishnu) created Goa; and Goa became a popular retreat for the Gods in times of stress.

Lord Shiva, the Destroyer, visited Goa twice, after marital squabbles with his wife, Parvati. But on both occasions, Parvati followed him, made up and they returned back to the heavens!

During the 3rd century BC, Goa was part of the great Mauryan kingdom of Emperor Ashoka. After his death in 232 BC, the region came under the rule of various Hindu dynasties such as Satavahanas, Kshatrapas, Chalukyas and the Rashtrakutas.

The Kadambas, an indigenous dynasty, rose to power in the 10th century. They ruled for over three hundred years and using the natural harbours, they turned Goa into a thriving centre of maritime trade.

The 14th century was a turbulent period. Goa passed from the Yadavas of Devagiri to the Delhi Sultans (1356-1378), and finally to the Vijayanagar Empire who ruled it for almost a hundred years.

Towards the end of the 15th century, the Bahamani Sultans of Gulbarga and the Adil Shahis of Bijapur held sway.

In 1498, the Portuguese landed in Calicut, Kerala. They could not get a foothold there, so in 1510, they snatched Goa from the Adil Shahis. They established maritime supremecy in the Arabian Sea and controlled most of the prosperous trade routes.

Goa became the seat of the Portuguese Empire in India and the Far East. Its capital, Old Goa, became a centre of immense wealth and opulence, attracting hoardes of Portuguese immigrants. By the end of the 16th century, Old Goa had a population of around 300,000 – much larger than that of Lisbon, Paris or London!

During the early 18th century, the Marathas posed a threat, but the Portuguese not only managed to retain control, but enlarged their territory further east. Some movements for independence did begin in the late 19th century, but Goa remained under Portuguese rule till its merger with India in 1961.

Goa

Goa is actually a state with its own capital which creates some confusion.Goa state is geographically divided into North and South districts.

What to see

North Goa

The capital of Goa is Panaji. It lies on the southern bank of the Mandovi River in North Goa.

Here, you can purchase almost any thing you like. There are also some good hotels and restaurants.
 

 The dominating structure

of Panaji is the Church of Immaculate Conception (1541 AD). In medieval times, all Portugese sailors arriving in Goa came to this Church for thanks giving mass for their safe arrival. It is situated in the main market place.

9 km east along the river is Old Goa – the old centre of the rich and wealthy Portugese. Old Goa was practically abandoned after the river silted up and the new capital Panaji was set up in 1843. All that remains of this glorious city are half a dozen churches, cathedrals, a monastery and convent. You can still see the old style houses and streets.

The Se Cathedral of St. Catherine, is the largest church in Asia. It has 14 altars, an 80 metre long aisle and 5 bells including the Golden Bell – one of the finest in the world.

The 16th century Basilica of Bom Jesus with its richly gilded altars is famous for believers and non believers alike. Since 1553, the beautiful Church contains the embalmed mortal remains of St. Francis Xavier in a silver casket.

Beaches in North Goa

Miramar Beach is closest to the capital Panaji (3 km), and therefore far more crowded and dirty. But from here, you can watch spectacular sunsets as the sun sets at the confluence of the River Mandovi and the Arabian Sea.

Dona Paula, 9 km south west of Panaji, is a small, idyllic beach.The Palm-fringed Sinquerim beach is at the foot of Fort Aguada.Nearby is Candolim beach. Further north are Calangute, Baga and Anjuna beaches.
The Baga Beach is popular for various water sports – parasailing, jet skiing, body boarding and surfing. During the seasons, you can go out into the sea to watch the dolphins. Calangute and Baga both have flea markets where you can purchase all kinds of handicrafts.

There are a number of other beaches further north. They are more secretive and more secluded. If you want peace and quiet – head North.

South Goa

South Goa is quieter than North Goa.

The main cities of South Goa are Margao and Vasco da Gama.
Some of the popular beaches are Majorda, Colva and Varca.

If you have time, you could drive down south of Goa and visit the picturesque beaches of Karnataka.

What to do

You can take a cruise on one of the many vessels there. On the vessel, you can watch the local dance and music and taste the local liquor feni.

You can go to the casino on the floating vessel Santa Monica and try your luck.

Try to visit a Spice Garden. You will see different kinds of spices. The entry fee includes a good local meal and a traditional dance.

The night life of Goa is legendary. There are plenty of discoes, pubs and bars.

Other Places to see

There are a number of other places to see around Goa. Old Forts. Water Falls. Wild Life sanctuaries.

Best time to visit

The best time to visit is between late October and early April.

Goa is all play and no work during the Christmas week. The entire place is teeming with tourists.

If you plan to visit Goa during Christmas, make all your reservations well in advance.
A second season is during the rains. The tariffs are very low. And the entire place becomes a fairy land.

Accomodation

There are numerous places of all kinds from the 5 star to the budget type available.

And if you like sea food, Goa is the place to visit.

Clothing

You need only cottons throughout the year.
But bring beach wear, caps, sunglasses, sunscreen creams and suntan lotions.
Don’t worry, you can purchase all these items in Goa at reasonable rates.

Reaching there

Air
Goa has an international airport at Dabolim – 30 km from Panaji.
Goa is well connected with Mumbai, Delhi, Bangalore, Kochi, Chennai and other major cities of India.
A number of overseas travel organizations organize cheap charter flights to Goa.

Train
There are two main railway stations – Margao (Madgaon) and Vasco da Gama. The train journey from Mumbai and Mangalore on the Konkan Railway is picturesque and delightful.

Road
You can even travel from Mumbai, Bangalore, Mangalore, Mysore, Pune by car.
The road is good.

Spices of India

If you visit tourist places in Goa and Kerala, you can visit spice gardens.

Some plantation owners have improvised their spice gardens into tourist attractions.
You can see a variety of plants where different spices come from.
The guide will answer your questions and clarify your doubts.
Your host will serve you authentic local meals in virgin surroundings and arrange a traditional dance.

Background

Indians use a lot of spices in their daily food.
But most do not know where the spices come from.

While writing this blog, I had a visitor.
She asked me what I was doing.
I told her I was working on an article on ‘Hing’.
She said it was used for cooking and how I could write an article on cooking.
I asked her what was Hing.
She said it was a stone.
I told her I was writing the article for misinformed persons like her.

Actually, someone suggested that I should write about the spices in my blog.
So here we go.
This is the first of a series…..on Hing or Asafoetida.

Origin of the Name

The English and scientific name for Hing is Asafoetida.
This name is derived from the Persian ‘aza’ (for resin), and the Latin ‘foetidus’ (for stinking).

Its pungent odour has earned it a lot of bad names.
It has been equated with Devil’s Dung or Shit.
It is called Teufelsdreck (literally meaning Devil’s Dung) in German.
In French, it is Merde du Diable (Devil’s Shit).
In Swedish, it is Dyvelsträck,
In Dutch, Duivelsdrek.
In Afrikaans, Duiwelsdrek.
In Finnish, Pirunpaska or Pirunpihka.
In Turkish, it is known as Şeytantersi, Şeytan bökösu or Şeytanotu (the Devil’s Herb).

In North India, it is called Hing or Heeng.
The following list gives its name in different languages of India:
Hindi: Hing
Bengali: Hing
Gujarati: Hing
Kannada: Hinger
Kashmiri: Yang, Sap
Malayalam: Kaayam
Marathi: Hing
Oriya: Hengu
Punjabi: Hing
Sanskrit: Badhika, Agudagandhu
Tamil: Perungayam
Telugu: Inguva, Ingumo Urdu: Hing

What is Hing

Asafoetida is a species of Ferula plant which is native to Iran.
Hing is the resin like gum which comes from the dried sap extracted from the lower stem and roots of the plant.
The resin is grayish-white when fresh, but dries to a dark amber color. The resin is difficult to grate.

It is traditionally ground between stones or in mechanical grinders.

It is rarely used in its pure form.
What is generally used is compounded or ‘bandhani’ asafetida – a powder containing 30% asafetida resin, rice flour (or some other form of starch) and gum arabic.

Cultivation and Harvest

The plant is grown in Iran (the country of its origin), Afghanistan and in Kashmir in India.
It is a herbaceous perennial plant of the carrot family and grows to a height of 3.6 metres.
The plant has stout, hollow, somewhat succulent stems, 5 – 8 cms. in diameter at the base of the plant.
The leaves are 30 – 40 cms. long, tripinnate or even more finely divided, with a stout basal sheath clasping the stem.
The flowers are yellow, produced in large compound umbels.

The resin can be extracted after the plant is about four years old.
The older the plant, the more resin it produces.
The time to start harvesting the resin from the succulent stem and the root is just before flowering, in the months of March / April.

An incision is made in the upper part of the root / lower part of the stem and the exuding gum / latex is collected.
Several incisions can be made in the root / stem till there is no more oozing of gum.
This process can continue up to three months.
A single plant can yield up to 1 kilogram of resin.

Medicinal Uses

Hing helps digestion and reduces flatulence.
A pinch of Hing gulped down with buttermilk or lukewarm water gives immediate relief from gas.
It is therefore added in dals and vegetables to redce flatulence.
Taken in excess, it can cause loose motions.

It helps in asthma and bronchitis.
A concoction of Hing in alcohol applied to a child’s neck can cure colds.
The same concoction applied on a child’s stomach is believed to help digestion.
Hing taken with butter milk enhances and improves the voice.
It is also a strong preservative.

Culinary uses

The odor of Hing is so strong that it must be stored in airtight containers, otherwise its aroma will penetrate and contaminate the aroma of all other spices stored nearby.
Its odour and flavor become much milder and more pleasant on heating in oil or ghee and acquire those of sautéed onion and garlic.
For this reason, vegetarian Hindus and Jains, who do not eat onions and garlic use Hing.

Hing is added to lentil (dal) and vegetable preparations.
It is also used in food as a condiment and in pickles, relishes/chutneys and papads.

Comments

I am sure Hing must be an integral part of your food.
This article will tell you more about this spice.

Gone are the days when Kabuliwalas used to bring Hing from Afganisthan and other places.
Now Indian manufacturers import the resin, make it into the compounded form also known as ‘bandhani hing’ and export it.

The wonderful thing about Hing is that a pinch is sufficient for a food preparation for four persons.