It is the vast diversity of the Indian population that has led to the abundance in Indian Cuisine. Over the centuries, each new wave of settlers brought with them their own culinary practices, which, over time, blended into the Indian cuisine, as it is known today.

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.
 

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. Spice effectively enhance aroma & flavor of food.

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.

 

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 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 role of spices beyond cooking

 
Curative Properties :  An Indian cook has learnt to use this knowledge and weave them into everyday dishes.  Ginger prevents dyspepsia, garlic reduces cholesterol and hypertension and fenugreek is a good resistance builder and with pepper often serve as antihistamines, turmeric is used for stomach ulcers and for glow of the skin.
 
Preserving Foods : Spices have been used to make the food last longer in the days when refrigeration was absent.
 
Aiding Digestion : India substitutes for the western after dinner mint are fragrant spices such as fennel, cardamom or cloves. Effective mouth fresheners, they aid digestion, prevent heartburn and curb nausea. Others such as asafetida and ginger root, have been known to counteract flatulence and colic, and are added to lentils, a must with every Indian meal.