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Indian ‘masala’, among other condiments spicing up global food palate

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masala
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New Delhi: The Indian condiment or ‘masala’ as we call it, is gaining popularity in various world cuisines. The ingredients used in Indian cuisine are unique and their mixing is an art mastered in the subcontinent over centuries.

In the olden days when there were no refrigeration techniques, the use of spices in dishes also acted like preservatives. When the Europeans came to the Indian subcontinent, they soon discovered the local spices and were impressed with the aromas and tastes. They took them back home and soon the demand in Europe sky-rocketed.

At one time, the cost of spices was more than that of gold and precious stones and it was one of their most profitable trades. The use of Indian spices in the West gradually became popular but not in the mainstream dishes.

Recently, with increasing globalization of trade and communications, Indian cuisine has penetrated the masses across the world. With the result, the population across the globe is getting intrigued and willing to learn more about the “masala”, Indian cuisine has penetrated the masses across the world. With the result, the population across the globe is getting intrigued and willing to learn more about the “masala”.

The word spices have been used as a misnomer to describe hot food. In actual terms, spices provide different aromas and flavours. The hotness of the food comes from green, red, yellow chilies and black peppers.

The surge in Indian restaurants across Europe and the US has helped the spread of Indian aromas and tastes among the masses. The culinary world is rapidly advancing in both techniques and different flavours. Increasingly, the chefs are mixing flavours and ingredients from different regions of the world.

This phenomenon has created fusion cuisine. As the world discovers the flavours of spices the chefs are not inhibited in experimenting with the spices. Thus, fusion food has taken another dimension in the culinary world. Indo-French, Indo-American and Indo-Chinese restaurants are sprouting up all over the world.

The masala chai once exclusive to India is one such example which is a popular drink in Europe and the US. A high-end chain in the US named Teavana extensively sells spice chai, maharaja chai and Ayurvedic chai. The spices used include cloves, cinnamon, cardamom, and other garam masala ingredients.

Cinnamon is commonly used in tea, coffee and confectionery across the world. Its use in meat dishes is popular now in the Western hemisphere. I have seen its use in African cuisine along with cumin seeds and bay leaves. Black pepper is ever so popular as a table top condiment but its popularity in the dishes for cooking and marinating meat has increased significantly. Clove oil and cloves are now used as flavouring agents in various South American cuisines as well.

Of late, there has been a surge in the use of turmeric across the western world. Once an exclusive Indian spice, turmeric is now available as capsules and consumed raw for medicinal purposes. Although this has been the practice in India for centuries and is a common ingredient in almost all dishes in India, turmeric and milk is now popularized in food shows across the US as an exotic drink renamed “golden milk”. Food shows on network channels are showing use of turmeric in various meat dishes in the West.

Marinating meat and poultry is commonly done with Indian spices. The traditional Indian garam masala is available extensively across the super markets in both Europe and USA. During my stays in the USA, I have seen the use of Indian condiments in Thai as well as Italian cuisines. Ethiopian cuisine is heavily influenced by these spices especially in kababs.

The kababs in Middle Eastern cuisine have the same reflections. Recently, an Anthony Bourdain show revealed that Iranian cuisine was immensely influenced by Indian spices too. Indian spices have always influenced Middle Eastern cuisine. The spice trade from 16-18th century left a trace of spices all throughout the route.

Bay leaves, once an exotic addition to Indian recipes, is now being grown in households in the world and used for aroma in African, English and French cuisines. Coriander leaves and seeds have their counterparts in other cuisines but now used for garnishing entrees and appetizers.

There has been an increasing evidence of health benefits of herbs and spices as well. Various spices have plant-derived chemical compounds that have disease preventing and health promoting properties. Certain spices could provide antioxidants that are important in combating disease and improving immunity.

The anti platelets and clot prevention properties of some of the spices may explain the lower incidence of venous clotting of the legs in the Indian subcontinent.

Spices have been used since ancient times for their anti-inflammatory and anti-flatulent properties. Turmeric has been used over wounds swollen and painful joints and is now proposed to reduce the post menopausal symptoms. Its cholesterol-lowering properties have been reported too. Clove oil and dentistry is another example.

It has also been proposed that spices may reduce the incidence of certain cancers. With the renewed interest in spices around the world and changing palates I’m not surprised that Indian spices are increasingly used all over the world in various cuisines. (Sunil Soni, IANS)

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Smokers Who Quit Do Not Generally Turn their Gaze Towards Mouth-Watering Food as Normally Thought

The results suggest that smoking abstinence does not affect the motivation for food and water

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Smokers, Quit, Food
We found that the motivations for cigarettes, food and water do not interact very much. Pixabay

Smokers who quit or abstain for whatever reason do not generally turn their gaze towards mouth-watering food as normally thought. According to researchers from University at Buffalo, smoking abstinence doesn’t greatly affect the motivation for food.

“We found that the motivations for cigarettes, food and water do not interact very much,” said Stephen Tiffany from the university’s department of psychology.

“The results suggest that smoking abstinence does not affect the motivation for food and water”.

The study, published in the journal Drug and Alcohol Dependence, used cues and actual money to learn how much smokers might spend for cigarettes, food and water during abstinence.

Smokers, Quit, Food
Smokers who quit or abstain for whatever reason do not generally turn their gaze towards mouth-watering food as normally thought. Pixabay

The results provide new insights for how different systems control motivation and reward.

Food does not become more appealing during those times when a smoker is in a smoke-free environment or otherwise can’t smoke.

“If you’re on an airplane and can’t smoke, you’re not likely to be spending more money than usual on snacks,” said Tiffany.

For the current study, 50 participants, all smokers who had abstained for 12 hours, had money to spend on their choices.

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Tiffany and Jennifer Betts, the study’s co-author, sat those participants in front of a box with a sliding door.

Inside the box was one of three items: their favourite brand of cigarette, a candy bar they previously acknowledged as liking, or a cup of water.

During the study, non-abstinent smokers spent more money for cigarettes than for food. And more money for food than for water.

Abstinent smokers spent even more for cigarettes, but they didn’t spend for food or for water.

Smokers, Quit, Food
According to researchers from University at Buffalo, smoking abstinence doesn’t greatly affect the motivation for food. Pixabay

“When people are abstinent from cigarettes their craving tends to go up, but they don’t become hypersensitive to the cue,” said Tiffany.

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People don’t relapse randomly. They relapse in the presence of opportunities to use which can be triggered by cues, the researchers noted. (IANS)