India is well known for hot food but few know that the heat arises from a combination of clove, pepper and chillies. The masalas a word for spice in Hindi, are generally of milder dispensation and end up adding tremendous taste and aroma to various recipes.
Some Indian spices are highly aromatic while others deliver a subtle aroma and flavour. Used in combination like in garam masala, they can create amazing gastronomic delights that is addictive. Not all masalas have originated in India, but were introduced by overseas traders, invading looters and plunderers. Ironically, the country is highly adaptive, and inclined towards pluralism. The foreign origin spices have been adapted in the local cuisine, and homogenised and grown here.
The masalas are part of daily consumption and despite Western influence Indians are hooked to tradition. Some spices are used in everyday curries, lentil soup and vegetables. It is unthinkable to cook food in India without common spices. Central all aspects is the healing properties that the spices are endowed with..