Abstract

BENEFITS OF INDIAN SPICES AND HAZARDS DUE TO ADULTERATION

Dr. Supriti Patnaik* and Dr. Surendra Kumar Biswal

Abstract

Now a days about most of all in India are liking spicy food and commonly use different types of spices during cooking food. The spices are being selected according to the dishes such as pulses, curries, raita, veg or non veg foods. Some often use spices in even making a delicious food i.e. pullaow, Biriyani etc. Generally most of Indians commonly use some general spices like turmeric, cumin seeds, mustard seeds, coriander, fenugreek, curry leaves, chilies, hing etc. while making their food in day to day life. In-fact spices play an important role for making dishes palatable, delicious specially in a family function, marriage feasts, picnic parties and Bhandara(free religious feast) etc., where a large people are being gathered and enjoyed food. Now a days so many people are also seen enjoying the street foods like, Panipuri/ Golgappa, chowmin, manchurian, pasta, pav-bhaji, bada-pav, egg-roll etc. which have a crazy demand among young people in India. During preparation of Ayurvedic Medicines many spices are also used like black peeper, dry ginger, long pepper, cardamom, cinnamon, nagkeshar, clove etc. Some times due to scarcity of the spices by low production, transportation break, high demand and bursting population, the adulteration of the spices like food material are also seen in society.

Keywords: Spices, Carminative, Antioxidant, Adulteration.