Dikhyaa Mohanty 
Indian cuisine is distinguished by its numerous species which are profoundly used in various ways in traditional recipes. The different dishes that we savour gives us the flavours of different spices. A little change in cooking technique can make the same flavouring taste entirely different.
As we know in the Middle Ages, Europe was attracted to the East which was very extrinsic and enthralling. But one of the major reasons was the availability of various spices. Due to the availability of rich spices in India, there was an enormous competition between the English, Dutch and French. While each of them wanted to control the trading system and the politics in India.
Indian spices like black pepper, cloves, cinnamon, etc. are were very expensive as gold or silver in the past but currently, these are available at a cheap price. Indian spices were one of the reasons why Europeans migrated to India and spices are one of the early reasons why globalization took place.
So here are some of the Indian spices that add flavour to modern Indian and later the British who got inspired to use it-
Cumin:
Cumin is mainly produced in Indian and the highest number of consumers is also Indian. It produces 70% of the world supply and it adds a smoky note and robustness to the Indian curries and vegetables. Fried in its dry form and roasted before use, cumin seed is usually the first spice added while cooking Indian dishes. But later, many British restaurants uses cumin to add warmth to slow-roast meats such as lamb and pork.
Cinnamon:
Cinnamon, predominantly grown along the Western Ghats of Kerala and Tamil Nadu and widely used in Hyderabadi biryani (basmati rice and lamb), is a sweet-tasting spice with a warm and woody aroma. But in western areas, this spice is mostly used to add flavour while baking or to flavour hot drinks such as coffee or hot chocolate. The warm sweet flavour makes it a popular ingredient in Western food, especially desserts.
Pepper:
Pepper was indubitably the most prized spice and it remains so, even now, gracing tables as a seasoning and as an ingredient for entrees. Pepper was so valuable that it was often used as collateral or even currency. In the Dutch language, “pepper expensive” is an expression for something very expensive. Today, pepper accounts for one-fifth of the world’s spice trade. The Brits use it to churn out scones, balti meat, various hotspots and to flavour pork.
Turmeric:
Turmeric is another spice that belongs to the ginger family and is the most commonly used in India. We have often read and heard about the Ayurvedic benefits of using turmeric in our day-to-day life. But the western has slowly taken these spices and adding them to their cuisine. Starbucks is serving our haldiwala doodh as a turmeric latte which proofs that the world is waking up to the flavour of this golden spice. A component of curry powder, turmeric is used to make fish curries, dals, pilafs as well as in many modern European soups.
Article Written By – Dikhya Mohanty
Pic Courtesy – Google
