India

General Information

• Location: South Asia

• Population: 1,205,073,612

• Language: 14 official languages (depending on province)

-Hindi

-English

Cultural Influences

• Predominantly Islamic Middle-East

• Eastern Asia

• England

Religion

Hindu81%

Muslim13%

Christian2%

Sikh2%

Other2%

Religion

• NO BEEF!

• Many Vegetarians

• Other common Dietary restrictions

Eggs

Onion

Garlic

Common Crops

• Rice

• Wheat

• Corn (maize)

• Coarse grains (gorghum and millets)

• Pulses( beans dried peas and lentils)

• Grains = 75% of total crop

33% Rice

Rice is the staple food for eastern and southern parts of the country

29% Coarse Grains

Sorghum and millet are mainly grown in dry areas.

Grains

• Largest producer of ginger and okra

• Ranks second in production of potatoes, onions, cauliflower, brunjal, and cabbages.

• Ranks first in bananas, papayas, mangoes, lemons, and limes

Other Crops

• Curry Powder

• Black Pepper

• Cinnamon

• Curry Leaf

• Fenugreek

• Saffron

Spices

• Found in South India

• Developed During British Rule

• Mixture of Turmeric, coriander,

cumin, fenugreek, mustard seed,

chili powder, and black pepper

• Culinary Uses- Rice and Bread

Curry Powder

• Found in South and East Asia

• Found in Berries (dried peppercorns from dried unripe berries)Used in ground or whole form

• Culinary Uses- Main ingredient in garam masala and in curry powder

• Used as flavoring on fish, vegetables, marinades, chutneys, and pickles

Black Pepper

• South West India

• Found on a small tropical evergreen tree• Found on the bark

• Rolled into “quills” (sticks) • Powdered form

• Culinary Uses- garam masala, used in curries and rice dishes• Examples: Biryani, Parsee fried rice

• Used on deserts and coffees

Cinnamon

• Native to India

• Found on Pinnate leaves

• Curry-like aroma • Must be used fresh

• Culinary Uses- flavors curries, lentils, vegetables, fish, meat, rice and pickles

Curry Leaf

• Not Native to India but largest

producer • Widely naturalized

• Yellow/pale brown seed from a bean pod

• Culinary Uses- found in curry powder and other 5 spice blends• Flavors South and East India

curries, fish lentils, meats, vegetables, breads ect.

Fenugreek

Cultivated in the Tropics

Purple flower known as Crocus Sativus Unique aroma (no substitute)

Most expensive labor intensive

Culinary uses- Color and Flavor dishes (golden yellow) Used in Indian sweets, meats, fish,

rice, and stews Special Dishes- Biryani, Pulaos

Saffron

• http://www.cuisinecuisine.com/IndianSpices.ht

m#Spices%20A%20to%20Z

• http://www.herbsociety.org/events/documents/FinalhandoutKapadiaIndianSpices-1.pdf

• https://www.cia.gov/library/publications/the-world-factbook/geos/in.html

Sources