Spices make us cry, but it is also unavoidable to escape from their benefits. It helps to keep the body warm as well as help to develop immunity and grow inner strength. Water is in the eyes, the tongue burns, and heat produced due to the spices are the action of reactants. Few people hate spices due to their burned senses while few like to enjoy spicy food.

There are different spices that provide extensive flavors. Each brings a delightful taste to the food specifically in Indian cuisine. Apart from the tastes and flavors, there are many benefits that make the body healthy with well build immunities.

Inner strength the Spices can build

India has been the hub for the widespread of spices. So, many delicious foods have been created with emerging spices and herbs. Indian food has been popular worldwide due to the advantages of good and healthy food.

Do you want power wired to the brain?

Increasing confidence, keeps the brain working; fighting depression or mood swings spices is one of the solutions. It is one of the most essential parts of Indian food, such as turmeric and cinnamon that is added for fragrance, flavor, and taste.

Primary components of the spices enable boosting the functions of the brain. So, those who want to boost their energy, warm up their body temperature. Spices are one of the best ways to treat inner strength.

Antibodies for the body

There are many causes of inflammation in the body. Spices are a way to reduce the pains in the body, as it has anti-inflammatory properties. Turmeric has curcumin that helps to reduce inflammation within the body. Apart from it, garlic and ginger have the best benefits of developing and building immunity.

It is also one of the essential spices that not only change the taste of the food but also boost physical and mental strength. A psychological connection is developed between the fragrances and the foods a person will intake.

Improves metabolism

Indigestion is one of the major problems that people face. The components present in spices play an important role in improving metabolism. Increase digestion in the body, spices have playing the main role. It is been an ancient strategy that is still used to increase the body’s digestion. Cinnamon is one of the popular spices that is added to food, also ginger is added that promote digestion.

Kill germs such as bacteria

When looking for natural healing methods, spices are the best way to develop inner strength. The spices have antibacterial and antifungal properties that keep the body fit. It keeps a person away from unwanted health problems caused by bacteria and fungi. Ginger has the ability to fight against bacterial strains.

Most homemade foods are made of different spices, mostly ginger, garlic, and onions. Chilies are the spiciest that prevent infections, as well as ulcers in the stomach. Spices develop inner strength acting as a natural pain reliever.

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Fermentation and marinating both are idiosyncratic among traditional cuisine. Both procedures are important in developing a distinctive flavor in the food; a Marinate souse that commonly is known as Kasundi uses both the procedure of fermenting and marinating. The origin of this specific addition to the cuisines is in the form of pickle, but it has a vast difference from the normal vegetable or mixed ones. An influential part of the stingy, strong taste that will work greater than medicine when noses are blocked due to flu and cough.

The main ingredients are entirely related to mustards. While mentioning the marination part of this mustard made marinated souse, after which the fermentation allows this unique Indian cuisine to last for 20 years. Over years the original composition has diversified to different kinds as per the diversity and food cuisine of countries. Tomato Kasundi and eggplant kasundi are the inspired form of the souse in which Bengal’s flavor is discovered in Australia and New Zealand respectively.

Kasundi endeavors with any kind of dishes, it can be with spinach or a non-vegetarian Bengal famous Fish Cutlet. In all, kinds or types the dip of marinated souse can bring the sizzling flavor with tears to the eyes but definitely, no one will deny to have it till the last dip to the mouth.

Fermentation procedure and longevity

The lifeline of this unique add-on from the traditional cuisine has been crossing years till 20 or more in a few cases it is because of the ingredients that are used. The original preparation is with spices such as turmeric, ginger, and other spices. But the main part that is carried by mustard oil that adds entire flavor to a mustard seed, so that the pickle lasts longer ensuring the same flavor or the taste turn more intense day by day as it grows older.

The mixture of slight tangy mango, a bit of spice is part of the marination which increases the taste of this traditional cuisine.

Souse from Indian cuisine and it rituals

Since the recipe has been from the lap of undivided Bengal, there are certain rituals that are still followed to prepare it, after which it is sold around the year. The main ritual is this add-on is an offering to Goddess Lakshmi during the month of April and May. Akshaya Tritiya, on this day small businessmen of Bengal worship Goddess Lakshmi. God  who showers her blessings to her disciples for prosperity in their businesses. On this specific day, as a unique offering, the processing of Kasundi starts. Grinding of the ground mustard seed, and mixing of the ingredients.

Fermentation requires a temperature of not too cold as well as not too hot weather, the month of spring ensure the best timing for the processing of Kasundi. This traditional cuisine has a great role in the customs and rituals of Bengalis. Apart from offering to the goddess, it is used in baby showers, as a belief to bless her. The fermentation of souse is carried out by putting it under the sunlight and then in the cool temperature. After which it attains a tasty pungent smell and flavor which is edible, it has made it popular worldwide.

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Gujratis Khakra, the dry salty roti which is a must-try if staying in parts of Gujarat. A traditional snack that has evolved to change but one cannot deny its existence for years. The gypsy lifestyle of the people and dryness of the weather nurtured to make such an amusing savor item. When the Gujaratis were striving for their survival in the hot and dry weather near the Arabian sea. The Bengalis were busy looking for different kind of fish near the Bay of Bengal, and different rivers flowing. From the Ganga to the Padma and Ganges of Bangladesh.

Bengalis of the east, or from Bengal cannot imagine their dinner at home without at least one pie of cooked fish. There is an unbreakable bonding between the different kinds of fishes that are present in Bengal and the Bengalis. The land of the Bengalis is blessed with all the seasons, and so there is always no chances of monotonous life.

Perhaps when Khakra is the most beloved snacks of not only the Gujratis, it is adequate for other parts nearby the state of Gujarat from the west to east. Though Bengalis have always been foodies they have the salty Khakara for their evening snacks while fish in their lunch and dinner.

Variation in Khakra…

Popular as the vegan recipe the flavors are invariants, it is a form of evolution in the making of Khakra. Once it was just a necessity for the people of the land of the dry sandy area, shifting from one place to another. Cooking was certainly not regularly. They had to cook dry so that it can be fed to the family and kids, life wasn’t easy for the Gujaratis Khakra, It was made of left out Rotis to dry and keep it for the upcoming traveling days.
The Rotis were dried up for the prevention of rotting of the food, poverty, and settlement was another reason that Khakra was part of their main food.

Days have changed now, people do not have to travel as earlier, in the heat and dry weather nor crave the food of hunger. But their passion for Khakra has not changed. Different types of flavors, methi Khakra, masala Khakra or a plain Khakra are prepared as snack items. This does not allow them to forget about their hardships while settling in the dry sandy parts of Gujarat.

But when the western part of India, was striving hard with Khankra, the Bengalis so-called “Machh and Bhaat” were the mode of cherishing their lunch and dinner. From Rohu, Katla to Hilsa from the Padma with their innovative cooking style has never demotivated Bengalis to give up eating food despite facing poverty. Due to the flooding of their agricultural land or no availability of better earnings. A simple combination of fish curry and rice is always possible when fish swims in the flooded areas or you can hunt from the nearby river.

Vegan or non-vegan, the desire and love for the Gujratis Khakra to Bengalis fish all were due to necessity has now changed to a passion.

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A meal’s wholesomeness also depends on the table manners. Manners are the social rituals that make a meal worthwhile. Table manners are social etiquettes border on our traditions. They are also fine blend of different traditions because India has had many invasions. Also, there are certain religious beliefs, traditions and practices that are involved tailored with the political beliefs that so far has greatly influenced the Indian food traditions. This also sheds light on the significant mutual bonding between different traditions in India and food cultures are nothing but the extension of the same. Furthermore, in India, all the dishes are entailed with a dessert of a sweet dish which is considered blissful. Here are some of such food traditions in India that you won’t know:

Eating with hands:

Our five fingers represent five elements and this practice ignites them. This also helps make digestion easy by activating five digestive juices. Going by the teaching of the Vedas, this practice benefits our chakras and using hands helps stimulate our blood circulation too. The nerves ending at the tip of our fingers send signal to our stomach so that we get better taste, texture and aroma of the food.

Serving on banana leaves:

Banana leaves contain a lot of polyphenols which are the antioxidants that stop diabetes from afflicting you. It also keeps other cardiovascular diseases at bay. When the warm food is served on banana leaf, the integration helps secrete several nutrients that help make digestion easier. The practice was first commenced in Kerala and immediately became popular in the whole southern belt. The water that is sprinkled on the Banana leaf before serving the food is an act of purification. In fact, many hotels also serve food on banana leaf for the over-all well being of the guests.

Eating on the floor:

This practice is a massive hit among the rural areas of India where people prefer to sit on the floor on a wooden pedestal and eat. This is because the repeated bending of the spine for bringing the food to the mouth improves the blood circulation along with improving the metabolism.

Indian thali:

There are stipulated thalis available in significant parts of India such as Rajasthan, Kerala, West Bengal, Kashmir and Gujarat. The local thalis are fashioned in a manner that the food suit the environmental condition of the said place. The archaic home-made platters are no longer there but still whatever commercialized versions are available, are packed with protein, Vitamin, healthy fat and carbohydrate.

Serving milk in the wedding night:

This is a widely circulated ritual pan India which symbolizes power. Of course, it stimulates the reproductive tissues being a good aphrodisiac. It also helps boost your immunity and of course, easily digested and absorbed.

These  are the fairly intriguing stories behind the different food traditions of India.

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