Indian food without herbs and spices is unimaginable. They are at the heart of every dish. They have been used since ancient times and are mentioned in Hinduism’s oldest sacred scriptures, the Vedas.<\/p>\n
Most of the numerous spices used in India are grown on the subcontinent. Some are “hot”, others add a delicate flavour to the dish. Each spice can be used on its own, but they are usually mixed in subtle combinations to give unique fragrances that differ from one region to another.<\/p>\n
Spices are used not only for their flavours but also for their nutritional or medicinal properties. Cumin and asafoetida aid digestion, for example, while ginger is a stimulant.<\/p>\n