Rome had to pay a ransom when sacked. Peppercorns were so valuable that they were demanded alongside gold and silver.
Indian cuisine differs by region. Northern India uses aromatics and reflects Middle Eastern cultures. Here you will find use of saffron, cinnamon, cloves, and bay leaves for warming flavors. Southern India uses assertive flavors like coconuts, chilies, peppers and tropical tastes. Eastern and Western India blend the tastes of the north and south into their own combinations.
The important thing about spices is finding balance in the dish.
Getting 8 Flavors From One Whole Spice
- Raw
- Ground raw
- Toasted
- Ground after toasting
- Sauteed in a fat
- Ground after sauteeing
- Soaking in liquid
- Ground after soaking
Raghavan Iyer, a James Beard Award winner and an IACP Award–winning Teacher of the Year, is the author of 660 Curries, Indian Cooking Unfolded, and other cookbooks.