Often wondered why we use spices for cooking or for that matter why we use spices in Indian Cuisine.
I had always wanted to know why....When I followed my mother and aunts in the kitchen, there was no reasoning why they always tempered with cumin seeds or why they used turmeric in certain dishes and not others and the list goes on. The reply to my constant questioning was very abrasive. It was the only way they knew how to cook . They had never felt the need to question anyone about the use of spices.
My journey began investigating this interesting topic of spices and their values. Besides the aroma and flavour that spices add to Indian food, they also have nutritional and medicinal qualities.
Turmeric, the golden yellow rhizome of the ginger family, warm and full of colour works well as a colourant, digestive and antiseptic.When combined into a paste with water, gram flour and a dollop of yoghurt, it works as an antiseptic or even a natural face mask.
The gingery base works as a mild anti flatulent in most vegetables. Stark white cauliflower for example is easily transformed to a beautiful appetizing golden yellow cauliflower, just with a hint of turmeric in the masala.
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