Turmeric is the most frequently used Indian masala. It is the boiled, dried, cleaned, and polished rhizomes of Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves and the leaf sheaths from the pseudostem. The lamina is green above and pale green below and has a length of 30-40 cm and a width of 8-12 cm. The inflorescence is a central spike of 10-15 cm in length. 1-4 flowers are born in the axil of the bract opening one at a time. About 30 flowers are produced at a peak. Turmeric is used as a masala to flavor and color foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and, to some extent, in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter, and cheese, etc. The color curcumin extracted from turmeric is used as a colorant
Cardamom of commerce is another mostly used Indian masala. It is the dried ripe fruit (capsules of cardamom plant) often referred to as the Queen of Spices because of its delightful aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized vizâ??Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi-erect panicle. In the case of Malabar, plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose, whereas plants are robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. The Vazhukka variety is a mix of both the above in physical characteristics. This Indian masala usually adds a lingering sparkle to every kind of dish, both traditional and modern. It is also used in baked goods and confectioneries
Large Cardamom is a perennial herb with subterranean rhizomes and 50-140 leafy aerial shoots. Each shoot has a height of 1.7 to 2.6 mtr and possesses 9 to 13 leaves in each tiller. Leaves are glabrous on both sides with a prominent mid-rib. The inflorescence is a condensed spike with a yellowish perianth. Each peak has 10-15 fruits. The fruit is round or oval, with the capsule having a reddish-brown color. Each tablet is trilocular with many seeds. It is used as a flavoring in dishes like meat preparations. It is an ingredient in curry powder and Indian masala mixtures and is also used in Ayurvedic and Unani medicines. It has applications in flavoring cola, biscuits, and liquors
Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual subshrub. The flowers are borne singly and the fruits are usually pendent, which provide red peppers, cayenne, paprika, and chilies and sweet pepper (bell pepper) a mild form with large inflated fruits. Capsicum is a perennial chilly with small-sized pods which are highly pungent. It is commonly known as â??bird chillyâ?? and â??Tabasco.â?? Dry chilly is extensively used as a spice in curried dishes. It is also used as an ingredient in curry powder and seasonings. Bird crisp is used in making hot sauces as pepper sauce and Tabasco sauce. Paprika, Bydagi chilly, Warangal chapatti, and similar high colorless pungent varieties of Indian masala are widely used for color extraction. This color is highly popular among food and beverage processors for its use as a colorant, as it is a natural plant color.
Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in the hot, moist region of Southern India. Under cultivation, pepper vines are trailed over support as columns, 5-6 meters tall, 1-2 meter in diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It has a straight upward growing main stem and has lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches, the terminal buds get modified into an inflorescence (spike), and the auxiliary buds continue further growth. Pepper is mostly used as an Indian masala by meatpackers and in canning, pickling, and baking, due to its preservative value. It can correct the seasoning of dishes. Therefore it is used as a final dash at the end of cooking to adjust the flavor effectively. It is an essential component of the culinary seasoning of universal use and is a necessary ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes
Cumin is the dried, white fruit with the greyish-brown color of a small, slender annual herb. The surface of the fruit has five primary ridges, alternatively has four less distinct secondary peaks bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed-like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm flavor. The flowers are white or rose-colored in small umbels. This Indian masala has an aromatic odor and a bitter taste. It is used as a condiment ingredient in curry powders, seasonings of bread, cakes, and cheese
Japanese Mint (Mentha Arvensis) is a perennial herb with creeping rootstalk and an erect stem, 1-2 quadrangulate branched with short, dense hair. Leaves are 2.5 - 5cm long, oblong-ovate. Flowers are in auxiliary whorls, none at the top. The plant rises to a height of 0.4-0.8 meters. This Indian masala is used for flavoring meat, fish, sauces, soups, stews, vinegar, tea, tobacco, and cordials. The mint oil is used for producing natural menthol; decentralized oil is used for flavoring mouthwashes and toothpaste
History & Origin of Assam Tea Initially, the British felt that the Assam tea plant was inferior. But later they realized that the Chinese variety was unable to survive the hot weather conditions in Assam. Eventually, they decided to go ahead with the Assamese plant. By 1838, the first consignment of 12 chests of Assam tea had reached London. Subsequently (in February 1839) the Assam Company the first joint-stock tea company was formed in London. This was followed by the setting up of other companies like George Williamson and Jorehaut Tea Company
History & Origin of Darjeeling Tea Darjeeling was transferred to the East India Company in 1835, and the Chinese tea variant was deemed suitable for the region in 1841. Dr. A Campbell was the first person to plant Chinese seeds in Darjeeling that he had brought from Kumaon Commercial tea plantations in Darjeeling started in the 1850s and 113 plantations were set up by 1874, covering 18,888 acres and accounting for a production of 3.9 million pounds
Introduction To The Best Black Tea in India India is the largest producer and consumer of black tea in the world. All four varieties of tea (green, black, oolong, and white tea) come from the same evergreen plant named Camellia Sinensis. The differences among tea varieties result from the way tea manufacturers process the leaves. What is Black Tea? The best Black tea is a fully oxidized tea, unlike green tea which is not oxidized. The processing of this tea involves the additional step of aeration, followed by the withering of leaves for several hours to oxidize the flavonoids. This darkens the color of leaves from green to dark brownish â?? and also gives a distinctive flavor. If you like the flavor of black tea, you can consume it in a variety of ways. In India, people normally add milk and sugar, as well as herbs such as ginger, mulethi, tulsi (holy basil), cinnamon, cardamom, lemongrass, etc to get the best black tea flavor. Why Do People Drink It? Tea is the second most widely consumed beverage in the world after water. And among all tea varieties, black tea is the most widely consumed. Most people drink it (usually hot) for taste, alertness, and energy. Best Black tea contains caffeine and theophylline, both of which can speed up your heart rate and make you feel more alert. There is good scientific evidence to show that drinking tea is good for health. It not only lowers blood pressure but also increases your immunity and protects the heart, helping prevent obesity and tooth decay (among other things).
Green Tea Introduction Green tea is a favorite among fitness enthusiasts. Unlike other teas, green tea is among the least oxidized of all teas. It is quickly preserved and heated to prevent oxidation, the same process that turns the color of an apple after you slice it because it is exposed to oxygen. Due to the difference in its processing, green tea retains the maximum amounts of antioxidants and polyphenols1 that are responsible for its many health benefits. Green teas (Indian) are grown mostly in tea estates in Darjeeling (West Bengal). High-altitude Darjeeling is grown green teas have a special astringent flavor to them, whereas Nilgiri green teas grown in South India have distinct vegetal notes with a stronger taste. What is Green Tea Like all other varieties of tea, green tea comes from the same evergreen plant named Camellia sinensis. However, it is made from unfermented leaves with minimal processing. It reportedly contains the highest concentration of antioxidants called polyphenols. Antioxidants are substances that fight and reduce free radicals and prevent some of the damage they cause to our cells, including cancer and heart disease. Although green tea is extremely popular in Japan and China, it is gaining popularity in India and other countries due to its health benefits and unique taste
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