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Most of the spices used in Indian cooking were chosen originally for their medicinal qualities for rather than any thought for flavor. Many of them such as cloves and cardamoms are very antiseptic, others like ginger, are carminative and good for the digestion. Turmeric, is splendid against skin diseases, bruises and leach bites; neem leaves, are used to guard against smallpox, while singers chew tamarind leaves to sweeten their voices. The connoisseur of curries knows that in each curry go different spices, and few cooks use the same quantity or variety as another. Therefore, no two curries taste the same.
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