Indian Top 10 Spices

 India is known for it's diverse culture. India has 28 states with different culture of eating  habits. This is because country has  diverse climate in different states also  geographically it  allow for the cultivation of a wide range  of spices across its states. Indians use verity of spices in their daily food preparation. every spice has it's own identity and benefits to use in different dishes. Indian uses spices in their daily eating habits. Evidence of spice use in India goes back to the Indus Valley Civilization (around 3000 BC), with spices like turmeric and cinnamon being used for cooking, medicine and religious rituals. now a days spices become integral to Indian cuisine and culture, influencing culinary traditions and recipes across different regions. Here introducing popular  10 spices of Indian and their leading states:

 1. Turmeric: Turmeric is an underground stem and found irregular in shape. Mostly used in powdered form. Widely used  in India at the time of preparation of daily food. It is an essential  part of the preparation of the food. it is  vibrant yellow in color and it has medicinal properties. Turmeric is grown majorly grows in Andhra Pradesh, Maharashtra, Telangana and Tamil Nadu.

                                                     

2. Cumin: Cumin seeds are small, elongated and brownish-yellow in colour.  It is a staple in Indian cooking. It has antioxidant and anti inflammatory properties. It is a key ingredient in curry powders, stews and various dishes. It is primarily cultivated in Rajasthan, Gujarat and Uttar Pradesh. 

                                                     

3. Coriander: Coriander seeds are typically small, round brown or green in colour. It is mostly uses in powdered form. Coriander has its medicinal use in blood sugar regulation, cholesterol controlling, improving skin health and digesting food.  Both coriander seeds and fresh coriander leaves (cilantro) are popular in Indian cuisine, with production concentrated in Rajasthan, Gujarat, and Uttar Pradesh.

                                                     

4. Cardamom: Cardamom seeds are small and triangular in cross-section. It is a key ingredient used in India in preparation of different dry or wet masalas used in making different sweet and savory dishes.   Both green and black cardamom varieties are grown in Kerala and Karnataka.

                                                     

5. Chilli: It is a spicy fruit of plants found in green, red, orange,yellow and purple colour and in long and thin shape. Indian cuisine utilizes a wide variety of chilies ranging from mild and colourful to intensely hot.   India is the world's largest producer and exporter of chili peppers, with major production in Andhra Pradesh, Karnataka, Maharashtra, and Tamil Nadu.

     

6. Ginger: Ginger is  an underground stem found in brown color with irregular shape. Ginger also has its medicinal use like in digestive health, nausea relief and reducing inflammation. It is very much used in India in making ginger-garlic paste to use in preparation of different dishes. Ginger powder is also in very much use to prepare tea and other dishes. In India it grows in various states, including Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu.

       

7. Cloves:  Cloves are small, reddish-brown These aromatic flower buds in a nail like shape. Cloves  has also its medicinal use as for oral health, digestion purpose, for blood purification and many more. It is  widely used in India for both culinary and medicinal purposes. This is very common spice used in India to add its warm and aromatic flavor to dishes. It grown in Karnataka and Kerala, other regions.

                 

8. Fenugreek: Fenugreek seeds are known as " methidana" in India.  They are typically small, hard and with yellowish-brown color. it is used in both form fresh leaf and dried seed. Both leaves and seeds are used in various dishes, from curries to bread and also in fermentation process. It largely  produce in states like Rajasthan, Gujarat, and Uttar Pradesh.

                    

9. Cinnamon:  Cinnamon is a dried inner bark of it's tree  found in the form of sticks of about 8cm to 1m long.  It is anti-inflammable and antioxidant. It's a popular spice used in curries and desserts. In India Ii is cultivated in Kerela and Tamil Nadu.

       

10. Black Pepper:  Black Pepper ae small, spherical fruits dark reddish black in color. It has  anti-inflammatory, antioxidant and antibacterial properties.  In India it is known  as the "King of Spices". They are key ingredient in spice blends like garam masala, samber and rasam powder. Black Pepper also used for garnishing purpose. It is mostly found in Kerala, Karnataka and Tamil Nadu.