Sugasini D1*, Poorna CR Yalagala1, Kavitha B2, Kasthuri T3, Vijayalakshmi Y1, Prasanth Kumar PK1 and Saravana Kumar R3
1Bioactive Lipids and Endocrinology, University of Illinois, USA
2Department of Horticulture, Nammalvar Agricultural College, TNAU, India
3Department of Food Science and Nutrition, TNAU, India
*Corresponding Author: Sugasini D, Division of Lipidomics and Endocrinology, University of Illinois, USA.
Received: May 07, 2018; Published: July 04, 2018
Citation: Sugasini D., et al.“Indian Culinary Ethnic Spices Uses in Foods are Palate of Paradise”. Acta Scientific Nutritional Health 2.8 (2018).
Indian cuisines are an enormous array of spicy delicacies. Every food product attains its final profile principally from two components, namely, ingredients and processing methods. Traditional Indian delicacies require varieties of spices in order to obtain an appropriate flavor profile from spices. The quality of ethnic cuisine is due to regional and ethnic practices and to subjective factors such as the skill and style of the preparation. The ethnic cuisine should possess certain attributes such as a well-defined product profile, a scheduled manufacturing procedure, uniform quality and specified shelf-life. Thus, there is a need for a preprocessed ready-to-use and shelf-stable spice mix formulation for the preparation of varieties of plant-based and muscle-based ethnic cuisines food products in order to minimize the drudgeries of processing in kitchen and food preparation time to cater to the needs of increasing population of working couples, single persons living, etc. However, this review covers bioactives, geographical origin, medicinal benefits, multicuisines, liking and preference of spices
Keywords: Cuisines; Spices; Foods
Copyright: © 2018 Sugasini D., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.