Garam Masala Essence - An Indian Spice Blend - Rajendran, Sinthiya
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Herbs and spices have long been used by mankind as food additives. Spices are imperative both as functional food ingredients and nutritional supplements as they not only enhance the taste and flavour of foods, but also play a crucial role as supplementary, complementary and synergistic components. In addition, spices like peppers and chilies have also been used for treating several disorders by virtue of their potent medicinal properties . History of Indian spices dates back to 5000 years as Ayurveda, the ancient Indian system of medicine used large number of spices, alone or in combination,…mehr

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Produktbeschreibung
Herbs and spices have long been used by mankind as food additives. Spices are imperative both as functional food ingredients and nutritional supplements as they not only enhance the taste and flavour of foods, but also play a crucial role as supplementary, complementary and synergistic components. In addition, spices like peppers and chilies have also been used for treating several disorders by virtue of their potent medicinal properties . History of Indian spices dates back to 5000 years as Ayurveda, the ancient Indian system of medicine used large number of spices, alone or in combination, for preventive as well as curative purposes. Remedial properties of dietary spices described in the Rigveda and Atharvaveda possibly seem to be the earliest account of the use of herbs in medicine.The heterogenous collection of volatile and non-volatile compounds present in spices, condiments and herbs inarguably contribute significant variety and complexity to the human diet to ensure their therapeutic usage till date. Masala powder is the combination of different aromatic spices. It gives a rich spicy touch to the dishes.
Autorenporträt
Mrs.R.Sinthiya, B.E,M.E: ha studiato Tecnologia alimentare presso l'Avinashilingam Institute for Home Science and Higher Education for Women. Lavora come professore assistente presso il Dipartimento di Tecnologia di trasformazione e conservazione degli alimenti, Facoltà di Ingegneria, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore.