Spice Village Blog

  Garlic is an old spice with a history of several thousand years. It is made from a bulbous plant and was used for medicinal purposes, religious procedures, and as a spice in various cuisines. In central Asia and North-eastern Iran, garlic is a common seasoning and is native to their origins. Even some of the documents and findings suggest that garlic was used even 5,000 years ago. Authentic garlic can be purchased anywhere from Asian supermarkets . The largest supply of garlic is produced by China, as more than 80% of the garlic’s world supply is controlled by them. Around 22.3 Million tonnes of garlic is produced in China. India comes in at second with 1.7 million tonnes of garlic in export, followed up by Bangladesh at 0.5 million tonnes. Health Properties of Garlic Lowers the risk of cancer – Eating garlic can block the formation of nitrosamines, powerful carcinogens, responsible for targeting several sites in our body, that is the liver, breasts, and

  The appreciation of Indian spices and their various combinations is an acquired art, and can only be achieved after years of studied blending, cooking, and tasting. These authentic spices are available easily worldwide on Asian shops . And it must be stressed that the word spices do not apply solely to how hot the dish is, but its flavour and texture. Starting with hunting, we humans have come a long way and so our foods.  Indians especially love the taste and they cannot satisfy themselves with salt and lemon. Most of the Indian dishes are prepared with spices which are available on Asian shop online as a base. And when taken into consideration, spices have many health benefits, and spices are a form of anti-oxidants. So, here is a list of the must-have Indian spices , that will leave you in awe with their different health benefits and the flavours they add. Turmeric   We use turmeric in milk, home-based face packs, and in every curry-based dish. Turmeric is a famous Indi

The traditional Indian staple foods include rice, wheat, and lentils. Cooking vegetables and eating them with wheat cooked on heat started at a comparatively later stage.  India is a land of diversity and keeping in mind the various soils, climates, cultures, traditions, locally available groceries, different cuisines are born in different parts of the country. The dietary needs of somebody who stays in India depend entirely on the region they grew up in or stayed in the longest in. A person coming from the Eastern parts of India will cook an entirely different potato dish using a different set of spices while someone who grew up in South India will know a different recipe altogether. Lentils, one of the staple food of India are also known as pulses. They are members of the legume family of vegetables. Lentils are a rich source of protein including amino acids, iron, dietary fibers, and vitamins. India alone produces about 1.5 tonnes of lentils per year. Get original Indian dal