Author(s): Shubhangi Salokhe*
A spice is a dried bark, seed, flower, fruit, herb, or plant used in small quantities to flavor food or added as a preservative. Spices have a special place in Indian cuisine. India has been the originator of using spices in cooking to enhance flavor and give medicinal benefits since ancient times. Indian cooking is incomplete without aromatic spices. Historically, spices have been valued for their role in food preservation, masking undesirable flavors and reflecting cultural identities through culinary traditions. Cumin and coriander are used to flavor lamb and chicken dishes. Beef dishes are flavored with black pepper, turmeric is used in fish dishes to add color and flavor, and desserts are flavored with cardamom and cinnamon. Spices globally enhance various dishes. India offers a kaleidoscope of flavors, from the earthy depths of cumin to the fiery heat of chili peppers. All spices are grown in India in large quantities because it has varying climates from temperate to tropical to sub-tropical.