Pepper

Spices are even used as preservatives, aphrodisiacs and in traditional medicines . Ancient Ayurvedic texts prescribe the herbs and spices for curative and therapeutic functions.  Ayurvedic scripts dating back to 3000 years, list the preventive and curative properties of various spices

The second group of spices add aroma to the dish. They remain identifiable at the end of cooking, as most of them are used as whole. Once these spices have released their aroma their function is complete and they are not eaten, but removed from the dish before serving. Examples of this type are whole cloves, cardamom pods, cinnamon sticks, and bay leaves.

Spices can be divided into two main groups: Those that are integrated into a dish by the end of cooking process and those that are removed. The spices in the first group add taste, texture and colour to the food. Different combinations are used and no single spice is allowed to dominate the final flavour. Spices in this group include Coriander, Cumin, Turmeric and Garam Masala.

Spices are a basic part of any Indian food. The key to successful Indian cooking lies in the art of blending spices, rather than sophisticated cooking techniques. Spices add zest to food, enhance the taste and delight the gourmet.

India's history of a flourishing spice trade is reflected in the countries cuisine, renowned for its clever blend of exotic spices and exotic herbs. The best Indian dishes are a swirl of textures and flavours; mysteriously fiery yet beautifully subtle and today Indian food is celebrated as one of the world's fastest growing and most varied cusines.

The Cuisine of India is very diverse and is a result of India's diverse population