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For centuries, the south Asian region has been rich. It is rich in spices and food fashions.For centuries, the region has enticed a diverse range of zealots to venture into it.The Moghuls raided and ruled what is now the Indian subcontinent for over three centuries, beginning in the 14th century.And then there were the magnificent voyages of Christopher Columbus and Vasco De Gama of Portugal, all enticed by the rich and diverse variety of spices in the subcontinent.
 
Vast fortunes have been made and squandered, important autocrats enticed, affections cured, and nations discovered. all in the name of spices. Spices have always cast a spell on our imaginations. Spices flatter our senses: our sight with their vibrant colors, our smell with their enticing spices, and our taste with their distinct, unique flavors.
 
At the moment, India is one of the largest exporters of spices in the world. A vast variety of spices grows due to the natural conditions available in the colourful corridor of India. The major rainfall areas in the west, south-west, south, and south-east are tropical, while the north-west and north are dry with lower moisture, and the north-east and east have predominantly high-stormy seasons.
 
Indian food is anything but mellow due to the abundance of spices in India.The majority of recipes from the Indian subcontinent include spices in their ingredient list.Spices in Indian food aren't heavy, and although Indian food isn't mellow, most Indian dishes are delicately seasoned to enhance the flavour of the main cuisine component. Curry greasepaint sitting on the grocery store shelf may be like aphorism dust when one compares it to the fine spices roasted, combined, and dry-ground or wet-ground in the traditional Indian traditions. One of the most well-known western entrees is curry, which is made by combining various coloured ground spices in the proper proportions with water.Still, there are numerous delectables in Indian cuisine due to the addition of a variety of spices.
 
Freshly ground spices are the order of the day in an Indian home and will be chosen according to the nature of the dish, season, individual, and family. Some of the common Indian spices available are red chilli pepper, turmeric, black pepper, nutmeg, cloves, and numerous others.
 
Spices are used as drugs in addition to their culinary applications.Ancient Ayurvedic textbooks define sauces and spices for restorative and remedial functions. Ayurvedic scripts dating back to 3000 BCE list the preventative and restorative properties of colourful spices. Examining some of the spices' restorative propertiesGusto prevents dyspepsia, garlic reduces cholesterol and hypertension, fenugreek is a good resistance builder, pepper frequently serves as an antihistamine, and turmeric is used for stomach ulcers and for the gleam of the skin.
 
Spices were used to extend the life of food in the days before refrigeration.And indeed, in some remote corridors of India where electricity isn't available, spices are used in food for preservation.
 
In India, the western aftertaste of mint is substituted by ambrosial spices such as fennel, cardamom, or cloves. Effective mouth fresheners aid digestion, alleviate heartburn, and reduce nausea.Others similar to asafoetida and gusto root have been known to alleviate flatulence and stomachache and are added to lentils, which are a staple of any Indian meal.