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History of Indian Species

History

History of Indian Spices

India has been associated with spices for ages, trading this commodity with foreign countries like Arabia, Sumeria, Mesopotamia, China, Egypt, Carthage, Alexandria, and Rome, along with textiles and perfumes. Commerce enriched Indian places like Calcutta and Goa as camels traveled from and to these destinations. Therefore, spices for ancient India were a source of income, but on the other hand, they brought invaders century after century. Indeed, there is a significant amount of archaeological and textual evidence regarding the spice trade between India and the early Greek and Roman Empires; the earliest such spice trade could have occurred was estimated around the 11th-12th century BCE.
The East India Company was a private company that was granted a monopoly on trade with the East Indies by the British government in 1600. The company’s primary goal was to make money, and it did so by trading a variety of goods, including spices, textiles, and opium.
The company’s interest in spices was due to the high demand for them in Europe at the time. Spices were used to preserve food, add flavor to dishes, and make medicines. The company’s monopoly on trade with the East Indies gave it control over the supply of spices, which allowed it to charge high prices for them.
The company’s presence in India led to a number of conflicts with local rulers. In 1757, the company defeated the Nawab of Bengal at the Battle of Plassey, which gave it control over a large part of eastern India. The company’s rule was often harsh and exploitative, and it led to a number of uprisings, including the Indian Rebellion of 1857.
While the East India Company’s interest in spices was a major factor in its invasion of India, it was not the only one. The company was also interested in the country’s natural resources, such as cotton and tea. Additionally, the company saw India as a strategic location that could be used to control trade with the East Indies.
The East India Company’s rule in India lasted for over 200 years. During that time, the company had a significant impact on the country’s economy, culture, and politics. The company’s rule is still controversial today, with some people arguing that it was beneficial to India, while others argue that it was harmful.

Spices’ Plant & Their Parts

“Spice” came from the Latin word “species,” meaning specific kind. Therefore, “species” reflects that those plants have been cultivated for their aromatic, fragrant, spicy, or other desirable organoleptic properties. For example, the following parts of plants are used as spices:

Indian Spice usage

India is known as the “ Home of Spices,” as they are appreciated globally for their texture, aroma, and taste. Spices are consumed in small quantities; however, they have a wide range of food process applications, constituting a unique segment within the food sector. Indian spices are used as food appetizers or added substances for several dishes’ preparation. For example, in Indian cuisine, no dinner is prepared without using delicious Indian spices, commonly known as “Masala,” which in the Hindi language means “appetite.”

Nowadays, people and food professionals incessantly search for new and unique spice flavorings and combinations of flavors due to the growing demand for authentic ethnic and cross-cultural cuisines. Consumers also seek natural foods for healthier lifestyles and natural ways of preventing sicknesses. Therefore, besides taste, spices are also being sought for their medicinal value, as antioxidants, and as antimicrobials.

Indian Spices Production & Territory

Thanks to its tropical and subtropical weather patterns, India is ideal for growing nearly all spices; however, India has been famous worldwide, mainly for mint products, chili, spice oils and oleoresins, turmeric, cumin, pepper, curry powders/paste, cardamom seeds, tamarind, asafoetida, cassia, and garlic. Rajasthan and Gujarat, in the North Indian territories, are known as Seed Spices Bowl, having a dry and semiarid climate that favors those spices’ growth. Rajasthan is the biggest maker of coriander, cumin, and fenugreek apiece. In the center states, Andhra Pradesh is top in producing stew and turmeric. In South India, Kerala is among the leading pepper, cardamom, and ginger producers. Regarding world production, India represents around 30% of the world’s pepper production, 35% of the world’s ginger production, and 90% of turmeric production.