Spices have always been an integral part of India’s culinary history. A touch of saffron in your milk, or pinch of cardamom in your special chicken stewing away to glory on the stove, and voila, you have magical sensory explosions in your mouth. 

Spices have historically played an important role in our country’s trade and commerce as early as in 30 BCE, when Romans voyaged to India to acquire the heady aromatics available in the country. 

These flavour bombs continue to dominate Indian cuisine in all shapes and forms — be it powdered, whole, blended or as a paste. That final sprinkle of roasted Jeera powder on your chicken do pyaaza can enliven even the most tired of taste buds. 

Interestingly, spices aren’t just restricted to kitchens. Herbs and spices like ashwagandha, boswellia, cumin, cardamom, bitter melon and turmeric are also used to distil Ayurvedic oils and unguents.

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