8 July 1497 early morning four strange ship reach at bank of Calicut now become kozhikode. Shoulders rush to the king to inform about these strange people. Captain of the ship crew was Vasco Da Gama, first European reached to India by sea. He led a fleet of four ships with a crew of 170 men from Lisbon. In 2 years he crossed 24000 miles.
Da Gama’s father made a promise with King Manuel I of Portugal to find a sea route to India by sailing around Africa before completing their promise his father died. He lost two ships in the voyage and only 55 crew member including Vasco da Gama able to survive. It was the first journey from Portugal to India nobody have idea how difficult it is. Nobody have the idea about the rout. With the two very basic instruments, compasses, an astrolabe and few astronomical charts he complete the voyage. When Da Gama returned to Lisbon King Manuel rewarded him and gave him the title of Admiral of the Sea of India because his voyage opened the first all-water trade route between Europe and Asia.
Vasco da Game discovery can change the fate of Portugal because now they can enter into the most lucrative trade of spices without passing through the Silk rout which were dominated by Arabs.
Arab traders in Mocambique and Mombasa hated the Portuguese and tried to seize their ships. The people at Malindi were friendlier and arranged for a guide to lead the fleet to India. But, when Da Gama reached India the Hindu King at Calicut initially welcome them. Muslim trader understands the further consequents. Muslim trader not wants any interference in their trade. On the advice of Muslim traders Indian ruler not like their gifts, King understand the feeling of their traders so King felt insulted because he thought the gifts da Gama had brought him were of little value. Furthermore, Muslim merchants who controlled trade in Calicut, India, resented European interference and would not trade with them.
Vasco da Gama know the potential of spices trade, the limited quantity of spices he carry with him give 60% profit.
Use of Spices in food was a big revolution in food history; Spices highly increase the nutrition value of food and most important use of spices preserve the food for longer time. Crop if spices need a specific climatically condition that’s why spics grow only south Asia’s limited part in the world. As the means of transportation grow spices start spreading into different part of the world. Spices trade becomes the most lucrative trade in the world.
India is a country of spices. Diversity of India food is what makes it so exciting. Travel a few miles in any direction and you may discover yet another regional specialty. Still in India their thousand more dishes which were not yet hit on International platform. You know this country populated wit in 35 states, 22 official languages, one places to another places maximum sunrise time is around two hour, 50 races, each with their culture, language, tradition and cuisine. Spices are everywhere in India due to the best climatically condition.
- Out of important 86 spices India still produces 50 spices.
- Each year India export spices of 1000 million rupees .
-86 percent of spices trade mainly limited to 5 spices black paper, Red chili , ginger, turmeric& cardamom.
Health benefits of Spices
Spices and herbs are botanically classified as fruits and vegetables. Using more spices and herbs as a way for you to improve the overall quality of your diet. Spices and herbs also are rich in phytonutrients, like carotenoids, flavonoids etc, These have great adventage for health.
Antioxidants are substances -- found in foods like fruits and vegetables --that may protect cells against the effects of free radicals. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Antioxidants can protect you against heart disease, cancer and other diseases. Antioxidants include beta-carotene, lutein, lycopene, selenium and vitamins A, C, and E. Since spices no longer contain the water that makes up a significant part of the fresh produce, spices and herbs offer an even higher level of antioxidants.
-Inflammation has been identified as a precursor to many chronic diseases, such as heart disease, allergies, and Alzheimer's to name a few. Spices and herbs can be included in an anti-inflammatory diet to not only add flavor but to also assist in healing the body. Anti-inflammatory properties. Researchers are investigating the unique protective properties of spices and herbs, and their role in possibly reducing inflammation.
Weight loss, it is supported by many research studies that spices to boost metabolism, promote satiety, aid weight management and enhance the overall quality of a diet. The capsaicin in peppers is believed to have metabolic boosting properties.
Top 3 spices of India
This warm, sweet spice comes from the bark of a tree native to Sri Lanka. The bark is removed, dried and rolled up to make a tube. It has a deep, earthy, sweet smell . Cinnamon is sold dry as sticks and ground as a powder.
Can lower blood sugar, triglycerides, LDL, and total cholesterol in people with type 2 diabetes. Aim for one-fourth to one-half teaspoon of cinnamon twice a day. Specially very helpful in diabetic's and cinnamon has a remarkable effect on regulating blood sugar.
Cinnamon oil is in great demand in Western countries and Europe where it is used as a preservative in the food industry as well as a flavoring agent. Cinnamon leaf oil has been found to be very effective in killing mosquito larvae.
Now a day’s Mexico become a main import of cinnamon for preparing chocolate. It is widely used in many dissert recipes, candies, hot coco , liquor. In the Middle East, it is often used in savory dishes of chicken and lamb. Cinnamon powder has long been an important spice in Persian cuisine. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples. In India, cinnamon is applied as a whole; the bark pieces are fried in hot oil until they unroll (this is important to release the fragrance); then, temperature is quenched by adding other components, like tomatoes, onions or yoghurt (see onions and black cumin for further details). The cinnamon chunks may be removed before serving, but are more frequently kept as a fragrant decoration.
Cumin needs a warm climate and calcium-rich soil. now widely grown in India, Middle-East, and Mediterranean countries. It used for its warm flavor. An aromatic spice, It has a unique and potent flavor crucial to Indian curries, where it's often roasted before grinding to impart a toasted, nutty flavor.
The Mediterranean spice is a good source of iron and like cinnamon, it help in lowering blood glucose levels. It also has antibacterial properties. Antiseptic properties of cumin can help fight flu by boosting your immune system. Cumin helps control stomach pain, indigestion, diarrhoea, nausea and morning sickness. Cumin seeds also contain a good amount of iron.
The spice also contains very good amounts of B-complex vitamins such as thiamin, vitamin
B-6, niacin, riboflavin, and other vital anti-oxidant vitamins like vitamin E, vitamin A and
Cumin seeds are used for their distinctive flavor and aroma. All the Indian curry it is one of the important component. Cumin spices are the most popular spices of Indian kitchens. It used as roasted which is famous TADKA in lentil.
In India saffron produces in Kashmir. Saffron is known for his unique aroma. Saffron is widely used in Indian, Persian, European, Arab, and Turkish cuisines. It also used in Indian Spa, liquer, aroma etc.
Indian tradition healing “aureveda” saffron have higher status as a medicine. It work as a great antioxidant. Saffron has a distinct, wonderful flavor to all manner of dishes.
Saffron yourself, you can follow the instructions in a recipe, or you can prepare saffron threads by various methods. Saffron threads can be soaked in water, as well as a broth or other liquid, which will become infused with the flavor and orange-yellow coloring, and can then be added to a dish. Typically, the saffron threads are crushed or ground before soaking them.
Saffron threads can also be toasted, and are then ground or crushed into a powder and added to a dish.
Because saffron is so expensive, turmeric is often used as a cheap substitute, though basically for color only, for while both saffron and turmeric produce a rich, golden-yellow color in foods, the taste of saffron is far superior.