By Bhavana Verma
December 27th, 2023
Image Credit: Pexels
Indian cuisine is well-known for its generous use of spices in every dish. Each food has its characteristic element, mostly defined by spices' uses. Surprisingly, several of the spices that bring the defining elements of the dishes are not originally Indian. Discover their origins and how they ended up on the plate.
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Chilli, vital in Indian cuisine, came from the Americas via Portuguese traders in the 15th-16th centuries, adapting remarkably to India's diverse culinary landscape.
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Coriander, a staple in Indian cuisine, comes from the Mediterranean lands. Historically it was cultivated in Egypt and spread across Asia through trade routes and cultural interactions.
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Cumin again has roots in the Mediterranean and it gained importance in Indian cuisine through trade routes, becoming a vital flavouring in numerous recipes. It is one of the spices mentioned in the Bible.
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The East India Company first introduced cloves and became increasingly popular because of their pungency and warmth.
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Hing, valued for its pungent taste, originated from Afghanistan. It's a prized spice in India and is rarely found in Afghani cuisines these days.
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