Importance of Indian Spices and Herbs in Indian Regional Cuisine
Dr. Girish Vithal Sankpal
Research Scholar, Pacific Academy, and Research University, Udaipur
Email: sankpal2387@gmail.com
Abstract
Introduction: India is known as a land of spices all over the world. Explorers, Invaders, and traders from all over the world were attracted by the abundance of spices grown in India. Herbs and spices are the most versatile and widely used ingredients in Indian cuisine. They are used as flavoring and coloring agents. They are also used as natural preservatives. In this era of globalization, people do not want to use chemical preservatives and so the importance of spices and herbs is increasing in the food industry. Being natural antioxidants and antimicrobial, spices and herbs have become an important part of the culinary art of cooking. Spices are extensively used in the perfumery, cosmetics, and pharmaceutical industries. Herbs and spices have healthpromoting propertiess in abundance.
Purpose: The research paper explores the importance of Indian spices and herbs in Indian regional cuisine
Methodology: It is secondary research based on data available.
Results: This study gives an overview of the significance of herbs and spices in Maharashtrian cuisine for their flavor, taste and health benefits. Consumption of certain spices increases immunity these are resistant in the human body. Herbs and spices have time-honored past of use with a strong function in cultural legacy and in recitation of foods and its botheration to health. Spices and herbs are available in the form of seeds, bark, flowers, stem, roots, fruits, and, leaves. Indians have always believed in Ayurveda, so instead of eating for taste and convenience, people have incorporated healing immune-boosting. Ayurveda herbs and spices into their daily diets. Indian cuisine with spices and herbs is deliberated for healing, energy, immune support, gut health, antimicrobial power and longevity.
keywords: Spices, Herbs, Immunity boosters, health benefits, antioxidants.
