Modern Science Confirms Ancient Indian Wisdom
Our aromatic Indian spices are the secret behind the rich, complex flavors of Indian cuisine. Indian spices are the stuff of romance, history…and health! Ground from a variety of plants native to the Indian subcontinent and surrounding South Asia, Indian spices were once a form of currency. Today scientists view Indian spices as currency for maintaining good health.
Indian spices are traditionally used in different forms: whole, chopped, ground, roasted, sautéed, fried, or as toppings. In India, the word “masala” means spice.’Masalas’ are spice and herb blends that are the foundation of Indian dishes and create their distinct flavors. Masalas can be ground dry mixtures, or used as a paste.
Spices hail from differing parts of a plant. Ginger and turmeric are root/rhizome portions of the plant, while cinnamon is made from bark. Red chillies are capsicum plants, a type of pepper. A chile pepper’s spicy heat comes from capsaicin, concentrated in the pepper’s pith and ribs — not its seeds as is commonly thought. There are over 2000 varieties of hot peppers cultivated worldwide.
Our family legacy includes inventing a proprietary milling process for fresh, pure organic turmeric. Turmeric gives curry its bright yellow color. Today turmeric is being studied for a beneficial compound it contains, curcumin, which gives the spice its color. It has powerful anti-inflammatory properties and shows promise in combatting Alzheimer’s and other diseases, including cancer.
Indian spices are rich in minerals and dietary polyphenols and flavonoids, compounds with strong antioxidant and anti-inflammatory benefits. History has shown cultures that eat spicy food have a much lower incidence of heart attack and stroke. Spicy foods are also known to increase the production of serotonin and other hormones that help us feel our best and beat stress.
Indian spices are a win-win –a delicious way to add beneficial nutrients to your diet, help maintain a healthy weight and more! Here’s the “skinny” on our Indianlife spice blends! Indianlife Masalas include the freshest whole ground Indian spices, and spices that we traditionally “dry-fry” before grinding, which greatly enhances flavor. We’re pleased to offer 8 of our favorite “kitchen essentials” to help you create delicious Indianlife cuisine at home:
Indianlife Garam Masala is a “hot or warm” spice common in northern India. It’s traditionally used in the early stages of cooking or sprinkled over dishes just before serving.
Indianlife Tikka Masala is our version of the blend used in one of the world’s most famous Indian recipes: Chicken Tikka Masala. Popular in Southern India, Tikka Masala is equally delicious in vegan creations and creates an irresistible creamy sauce.
Indianlife Tandoori Masala is the signature spice blend used with a traditional clay tandoor oven. In this dish, vegetables and/or meat is covered with a mixture of plain yogurt and tandoori masala. This is then roasted in the tandoor oven at very high heat.
Indianlife Chai Masala is traditionally used to prepare Indian chai, a blend of spices simmered with black tea and milk into a satisfying and healthy hot drink. It’s customary in India to welcome guests with a fresh cup of chai.
Indianlife Curry Powder is popular in many West and South Indian dishes. Like all spice blends, curries vary from family to family and region to region. Just a pinch adds curry flavor to any dish. Use it in curries, or to perk up soups and salads.
Ground TurmericTurmeric adds rich golden color, aroma and fresh flavor. Turmeric is extensively used in Ayurveda to aid digestion, as a tonic, blood purifier and an antiseptic.
Cumin is one of the world’s most widely used spices. Cumin has a distinct flavor and slightly bitter taste. Cumin is also widely used in the ancient Indian science of Ayurveda.
Red Chili Powder Red Chili adds depth of flavor and heat to food. A versatile “must have” in any kitchen.
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