Spice it up!

India for centuries has been home to some of the most exotic spices in the world. For the same reason, it has long attracted explorers and traders – indeed the country was a prominent stop on the famous Spice Route that at one time extended from the west coast of Japan to the Mediterranean.

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 Spices of various kinds

And it is here, in the Nilgiris, that many of these coveted spices are still grown. A moist climate throughout the year together with moderate temperatures and rich soil works wonders to sprout these jewels of exquisite flavours.

Fresh peppercorns look like garlands of plump, green berries. Depending on the kind of processing, they turn either black or white – while the former is hot and pungent, the latter is milder and smoother. When soaked in brine, the white peppercorns acquire a luscious pink hue. Black pepper in traditional medicine is believed to be a digestive, diuretic and stimulant.

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Types of peppercorns

Cardamoms again can be of two types – the green is smaller but more fragrant while the larger brown variety has a bolder taste. Besides refreshing the breath, cardamom is believed to aid the digestion and act as a heart stimulant too. A small shopping tip – buy cardamom that is still encased in its pods so that its flavours remain intact. After using the cardamom seeds, you can put the pods in jars of sugar or rice to impart a sweet aroma.

Cloves are actually dried flower buds that have a sharp astringent taste. Apart from flavouring food, clove is used for dental hygiene and its oil applied to treat toothache. However use clove sparingly – a little of this intense spice goes a long way.

With its warm, sweet flavour, Cinnamon is a must-have for any self-respecting gourmet. And believe it or not, it is actually the inner bark of trees of the Cinnamomum genus. Apart from jazzing up cakes and curries, cinnamon is again thought to alleviate symptoms of acidic peptic diseases.

Isn’t it wonderful how our very own corner of the Western Ghats is home to such flamboyant flavours? No wonder then the masala chai brewed from all these spices turns out to be the perfect  accompaniement  to cold, misty Nilgiri evenings.

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Eye of the Crocus

Famous for warming up any dish or drink with its intense colour and delicate aroma, Saffron is undoubtedly the most attractive of spices. And the fact that it is the most expensive too, only adds to its luxury quotient.

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Saffron’s exorbitant value owes directly to the fact that it takes over two hundred thousand stigmas from around seventy thousand Crocus sativus flowers – grown in roughly the size of a football field  – to yield just a pound of saffron ! Fortunately a little of the good stuff goes a long way – you need only a few threads of this to add the rich red colour and honeyed aroma to a family meal.

While Iran today accounts more than 90% of the world’s saffron production, good quality spice also comes from other Meditteranean regions of Greece, Morocco, Azerbaijan, Spain and Italy as well as the Kashmir valley in India.

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A parting tip before you buy saffron – check for red threads with orange tips. If the threads lack the orange tips, avoid them as they may be dyed.

While saffron has been used in cosmetics, medicines, fabric dyes and even pesticides in different cultures, today it is most coveted for its power to transform the simplest of dishes into food fit for the Gods. So dust off your recipe book and see what you can make from this most gorgeous of spices.

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