Spice Bazaar Closed

All over the world spices uses is very much. There are lots of spices in spice bazaar. Each spice has unique taste and flavor. Spices are use mainly for food flavoring but it also used as medicine. Everyday we use spices in our cooking to make the food delicious. Without spices our life becomes pungent. So at last we can say that “Let food your medicine, don’t let medicine be your food.”

The Mistress of Spices (film)

The Mistress of Spices (2005) is a film by Paul Mayeda Berges. It is based upon the novel The Mistress of Spices by Chitra Banerjee Divakaruni. The film stars Aishwarya Rai played the main character as Tilo.
Tilo (Aishwarya Rai) is an immigrant from India, and a shopkeeper, who is also the Mistress of Spices. The spices she gives to her customers help them to satisfy their needs and desires, such as "sandalwood to dispel painful memories; black cumin seed to protect against evil eye."
As a young girl, Tilo was initiated as one of several young Mistresses of Spices by a First Mother (Zohra Sehgal) who warns the girls about rules they must follow, or face consequences. They are instructed never to leave their respective stores all around the world, touch the skin of the people they meet or use the spices to their own ends.
Tilo ends up in San Francisco in a store called "Spice Bazaar". Her life takes a turn one day, when a man on a motorcycle (Dylan McDermott) crashes outside her store. Tilo tends to his injuries, while trying to ignore their mutual attraction. Her life changes when he touches her and they begin to fall in love. This man, Doug, is an American and an architect. But the spices are jealous, and things soon start to go sour in her relationships with her other customers. Haroun gets in an accident, Geeta's family situation does not improve, Jagjit falls in with the wrong crowd at school, and Kwesi's girlfriend breaks up with him. Doug comes to meet her that night and tells her that his mother died.
Tilo recognizes that the source of these misfortunes is her breaking of the rules. The First Mother comes to her in a vision and chastises her. She vows that she will return to India. One last time she will spend sometimes with Doug. After that she leaves him a note that she must leave and cannot return, but she will always love him. Then she goes back to the store and sets the spices on fire, with her at the center of the flames. Doug comes searching for her, and finds the store devastated; Tilo is still there, alive and barely conscious.

Bangladeshi spice market

Market is a permanent merchandising area, marketplace, or street of shops where goods and services are exchanged or sold. In spice market there are varieties of spices. Such as; pepper, garlic, ginger, onion, anise, mustard and many more. In Bangladesh spices are found all over the country; Bhairab Bazaar, Kishoreganj District Chawlk Bazaar, Chittagong Dasherjangal Bazaar, Shariatpur District Kachukhet Bazaar, Dhaka, Karwan bazaar, Shanti Nagar Bazar, Dhaka. In Bangladesh spice companies are; Square (Radhuni), ACI (Pure), BD and many more.

World Spice Market

World Spice Market and while their pricing and invoice policy is very, very fair. We bring in the highest quality pure spices and herbs from all over the world, from here in Washington State, all the way to Madagascar. They are kept as whole as possible and ground to order within 24 hours of shipment. There is a one ounce minimum order per spice. All spices are packed to order in bags. You can get our airtight one-cup jars for an extra $2 each. Just make a note on your order if you'd like them added.

World Spice Food Festival-2009

Based on Sri Lanka’s reputation as an island abounded with spices, it was envisaged to create an event synonymous with it appropriately titled “World Spice Food Festival” with the objective of creating more dining options for both local and international tourists and eventually making it an event which would influence decisively on holiday destination choices by International Tourists. Hence, initiated in year 2005, the “World Spice Food Festival-2009” is steering up for the fourth successful year incorporating a ‘Global Spice Food Village’ to enhance an event that will showcase the culinary expertise from around the world.

Coriander

All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking. The dry fruits are known as coriander seeds or coriander seeds. It is generally beneficial to the nervous system. Its main use is in masking foul medicines. In Asia it is used against piles, headache and swellings; the fruit in colic, piles and conjunctivitis. Coriander seeds have a health-supporting reputation that is high on the list of the healing spices. In parts of Europe, coriander has traditionally been referred to as an "anti-diabetic" plant. In parts of India, it has traditionally been used for its anti-inflammatory properties. In the United States, coriander has recently been studied for its cholesterol-lowering effects.

Green peppers (Capsicum)

Green peppers (Capsicum) can be eaten raw or cooked. They are suitable for stuffing with fillings such as cheese, meat or rice. They can be preserved by drying, pickling or freezing. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.

Ginger

Ginger acts as a useful food preservative. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cake, ginger ale, and ginger beer. Ginger may also decrease pain from arthritis, though studies have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease. Ginger compounds are active against a form of diarrhea which is the leading cause of infant death in developing countries.

Black Pepper

Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. Like many eastern spices, pepper was historically both a seasoning and a medicine. Long pepper, being stronger, was often the preferred medication, but both were used. Black Pepper was believed to cure illness such as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches.

Dill

Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals.[4] And, dill oil can be extracted from the leaves, stems and seeds of the plant. In Arabic (Palestinian) dill seed is called ain jaradeh (means cricket eye) used as a spice in cold dishes like fattish and pickles. Suva (Dill) has very good Anti-Gas property and hence it's used as mouthwash (after meal digestive) and specially given to mothers as a post child born maternity care tradition.

Asafetida

The notorious asafetida is the strong-smelling, even stinking, dried brownish resin extracted from the root of a plant that grows wild from the eastern Mediterranean to central Asia. Asafetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks. Asafetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavor enhances many dishes, especially those of Brahmin and Jain castes where onions and garlic are prohibited. Asafetida is known as an antidote for flatulence and is also prescribed for respiratory conditions like asthma, bronchitis and whooping cough. Fry a pinch of asafetida and add to lamb, mushrooms, chickpeas, lentils, split peas, or other legumes.

Sesame

Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds are also sprinkled onto some sushi style foods. Whole seeds are found in many salads and baked snacks as well in Japan. In Greece the seeds are used in cakes. The seeds are also eaten on bread in Sicily and France.. Sesame is used extensively for preparing these two dishes. In Assam, black sesame seeds are hugely used to make Til Pitha and Tilor lar during bihu. Sesame seed cookies and wafers, both sweet and savory. The seeds are believed to have been brought into 17th century colonial America by West African slaves. Sesame oil is used for massage and health treatments of the body and teeth (oil pulling) in the ancient Indian ayurvedic system. Ayurveda views sesame oil as the most viscous of the plant oils and believes it may pacify the health problems associated with Vata aggravation.

Basil

There are many varieties of basil. That which is used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil, which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including African Blue and Holy Thai basil. We also eat fried chicken with deep-fried basil leaves. Basil (most commonly Thai Basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles). Scientific studies have established that compounds in basil oil have potent antioxidant, anti-cancer, antiviral, and anti-microbial properties.

Mustard

Mustard seeds are used in dressings, pickling, marinades, potato salads, Indian dishes, and making your own prepared mustard sauces. They can be used whole or powdered with a mortar and pestle for incomparably fresh mustard powder. The Spice House offers two yellow mustard seeds: Regular yellow, used in Western cooking, and the smaller and hotter Oriental mustard seeds. We also carry brown mustard seeds (also called black mustard seeds), called for in many Indian recipes.

Shallot

Shallots are a member of the onion family, often described as a cross between onion and garlic.

Their flavor is light, sweet and delicate, and we haven't found many dishes which aren't enhanced by tossing in some of these freeze-dried shallots. It takes 18 pounds of fresh shallots to produce 1 pound of freeze-dried shallots, making them a fairly expensive item. Shallots make a good salt-free seasoning for low-sodium diets. Shrimp, scallops or crab all make quick, easy meals when sautéed in butter and white wine with shallots tossed in; serve over rice or pasta. Almost any sauce is improved with the addition of shallots. Because these shallots are freeze-dried, you can easily powder them between your fingers and sprinkle over chicken, fish, steak or hamburgers. Try adding shallots to any vegetable medley, or omelets, or salad dressings. Due to their fragile nature, freeze-dried shallots are sold in jars only.

Cumin

Cumin has increased a tremendous amount in popularity here in America. This likely is a result of us cooking in more international dishes. Cumin is used heavily in Hispanic cooking but also Indian dishes along with the cuisine of many Middle Eastern countries. Any good chili you taste probably has cumin as in ingredient. We grind our cumin seed fresh weekly; the freshness makes a wonderful difference. Some folks like to buy the whole seed, and then toast it before grinding; this brings out a delightful somewhat nutty flavor. Our newest edition to our cumin department is organic cumin, we are excited that spice growers are now also concerned about organic products, this was a long time in coming.

Rosemary

"There's rosemary, that's for remembrance; pray you, love, remember!" Ophelia lamented in Hamlet. Rosemary has a history of being associated with remembrance. Greek students in ancient times would wear rosemary wreaths during exams. Bridesmaids would present the bridegroom with a ribboned bunch of rosemary on the morning of his wedding so he would remember to be faithful. French, Spanish and Italian cultures use rosemary in abundance in their cooking. It has also gained a place in American cooking, primarily for lamb and chicken. Rosemary blends well in tomato sauces, soups or stews, or foccacia bread.

Curry leaves

Curry leaves have a very subtle, understated delicate flavor. They should not to be confused with curry powder, which is a blend of many spices. Curry leaves can sometimes be an ingredient in curry powder, but alone they will not bring enough curry flavors to a dish to consider it a curry. Used in the cuisine of Southern India and Sri Lanka, curry leaves are also sometimes found in the cooking of Northern India. Curry leaves immigrated along to Malaysia, South Africa and Reunion with Southern Indian immigrants and can sometimes be found in the cuisine there. Curry leaves are used in these cuisines as an herb, much like we might use bay leaves; however the leaves are softer and need not be removed before serving. These leaves come from Florida, where a lovely woman picks them fresh for us as needed. They are then dried in our food grade dehydrator. Curry leaves are usually best if you can get them fresh, but these are very difficult to source, so this may be the only alternative.

Chervil

Chervil is similar to what we know as parsley, enhanced by a touch of anise flavor. Our playful side wants you to know that chervil-an herb the French consider invaluable to their cooking- is just a relative to the common 'cow parsley'! But we must never insult the French when it comes to cooking. Its main use is in soups and salads, and a crucial ingredient in Fines Herbs. Its flavor is delicate and best added to a dish just before serving; it will not stand up to long cooking.

Ajowan

Ajowan seed is also known as Ajwain seed and Carom. This spice is popular in southern Indian style cooking. It has a flavor reminiscent of thyme; a similarity due to the presence of the essential oil thymol in both. These seeds are used in Asian cooking, breads, biscuits, savory pastries, and in bean dishes. This spice closely resembles the Lovage seed.

Nutmeg

Nutmeg has a slightly sweet flavor. Nutmeg is a tasty addition to cheese sauces and is best grated fresh. Nutmeg is a traditional ingredient in mulled cider, mulled wine. Nutmeg is made into pickles. Nutmeg is also blended (creating a fresh, green, tangy taste and white color juice) or boiled (resulting in a much sweeter and brown juice) to make Iced Nutmeg juice or as it is called in Penang Hokkien, "Lau Hau Peng". In Indian cuisine, nutmeg is used in many sweet as well as savory dishes. It is known as Jaiphal in most parts of India and as Jatipatri and Jathi seed in Kerala. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India. Use of nutmeg as a recreational drug is unpopular due to its strong taste and its possible negative side effects, including dizziness, flushes, dry mouth, accelerated heartbeat, temporary constipation, and difficulty in urination, nausea, and panic.

Paprika

Paprika is far more than a dusting of color on top of potato salads. Fresh paprika has the full flavor of the peppers it was ground from. Originating, like all chili peppers, in the Americas, paprika peppers are now strongly associated with Hungarian cuisine. Paprika can range in flavor from mild and sweet to fiery hot, and is used heavily in Eastern European cooking. The Spice House offers five varieties of paprika. Classic Hungarian sweet paprika remains our top seller. Half-sharp Hungarians has all the rich flavor of the Sweet, with a sharp heat. The beautiful, deep red color of the California paprika makes it aesthetically pleasing. Recently, Spanish smoked paprikas have come into vogue. Their smoky flavor comes from a slow drying process over oak-burning fires. Try any of our freshly ground paprika’s and discover that paprika flavor can be as interesting and important as its magnificent color.

Allspice Berries

Allspice has a flavor reminiscent of cloves, cinnamon and a hint of nutmeg. Even though its name suggests a mixture of spices, allspice is a single berry from the Jamaican bayberry tree. Its heavy sweetness lends allspice a great deal of versatility. Whole, it is used in poached fish stock, vegetable and fruit pickles, and for wild game. Ground, it is found in spice cakes, puddings, cookies, gravies, bbq sauce and is a key ingredient in Caribbean jerk dishes. It is often used in German sausages and is so common in English baking that it's sometimes known as English Spice. Allspice contains a small amount of euglena, the essential oil that gives cloves their strong, distinct flavor. Since euglena is warming and anti-microbial, Russian soldiers in the Napoleonic War of 1812 put allspice in their boots to help keep their feet warm and alleviate odor. This practice carried into the men's cosmetic industry, so that today the scent of allspice is often found in men's colognes.

Bay Leaf

Bay leaf refers to the aromatic leaf of the bay laurel. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, meat, seafood and vegetable dishes, braises etc. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. The leaves also flavor many classic French dishes. In Indian (Hindi Tezpatta) and Pakistani cuisine bay leaves are often used in biryani, other rich spicy dishes - although not as an everyday ingredient in home cuisine - and as an ingredient in garam masala. Bay leaves have many properties that make them useful for treating high blood sugar, migraine headaches, bacterial and fungal infections, and gastric ulcers. Bay leaves and berries have been used for their astringent, carminative, diaphoretic, digestive, diuretic, emetic and stomachic properties. Bay leaf has been used as an herbal remedy for headaches. It contains compounds called parthenolides, which have proven useful in the treatment of migraines. It has also been used to reduce the effects of stomach ulcers.

Amchoor Powder

Amchoor is a powder made from dried unripe green mangoes. It has a delicious honey-like fragrance and a sour fruity flavor. Amchoor is used in curries, chutneys, pickles, and stir-fries, both with vegetables and with meats. It has a slight tenderizing effect in meat dishes. Use this powder to add a fruit flavor without adding moisture, or as a souring agent.

Garlic

Garlic is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Garlic has been used throughout history for both culinary and medicinal purposes. The flavor varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as the time that the Giza pyramids were built. Garlic is mentioned in the Bible and the Talmud. Hippocrates, Galen, Pliny the Elder, and Discords all mention the use of garlic for many conditions, including parasites, respiratory problems, poor digestion, and low energy. Its use in China was first mentioned in A.D. 510. In test tube studies garlic has been found to have antibacterial, antiviral, and antifungal activity. However, these actions are less clear in humans. Garlic is also claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure and cancer). Animal studies, and some early investigational studies in humans, have suggested possible cardiovascular benefits of garlic. Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has shown to prevent some complications of diabetes mellitus.

Anise

Anise is a one kind of spice. Its roots and leaves are also edible. The seeds are grey-green to brownish, ribbed and ovate. Some seeds retain the fine stalk that passes through the centre of the fruit. It is similar to fennel with a mild licorice taste. The seeds of anise quickly lose flavor, so buy seeds whole and grind as required, and keep out of light in an airtight container. If to be used as a breath sweetener, roast lightly before chewing the seeds. Anise is primarily associated with cakes, biscuits and confectionery, as well as breads. It is used in much the same way as fennel to flavor fish, soups and root vegetable dishes. Numerous alcoholic drinks and cordials are flavored with aniseed, particularly French pasties, Pernod and Ricard, Greek ouzo, Spanish ojen, Turkish raki, Italian anesone, Arab arrak and Egyptian kibib. It helps with digestion and sweetens the breath, so it is chewed after meals in parts of Europe, the Middle East and India. Anise often used in cough mixtures and lozenges. It is also antiseptic, antispasmodic, and soporific and a few seeds taken with water will often cure hiccups.

Turmeric

Turmeric is in the form of powder from the roots, not merely for color but in case of Indian cuisine more for the medicinal value. Although usually used in its dried, powdered form, turmeric is also used fresh, much like ginger. It has numerous uses in Far Eastern recipes, such as fresh turmeric pickle (which contains large chunks of soft turmeric). Turmeric is applied to a piece of burnt cloth, and placed over a wound to cleanse and stimulate recovery. Indians, in addition to its Ayurvedic properties, use turmeric in a wide variety of skin creams that are also exported to neighboring countries. Turmeric is currently being investigated for possible benefits in Alzheimer's disease, cancer, arthritis, and other clinical disorders. Turmeric is currently used in the formulation of some sunscreens. Turmeric paste is used by some Indian women to keep them free of superfluous hair. Turmeric paste is applied to bride and groom before marriage in some places of India, Bangladesh, and Pakistan, where it is believed turmeric gives glow to skin and keeps some harmful bacteria away from the body.

Saffron

Saffron (Hindi Name: kesar or keshar) is the dried stigmas of the saffron crocus and is the world’s most expensive spice. The saffron strands are strongly perfumed bright orange-red colored. Saffron gives a brilliant yellowish hue and an aromatic flavor. The coloring properties and unique flavor of saffron make it useful in some dishes. Saffron is used in Moorish, Mediterranean, and Asian (Indian) cuisines & recipes. Saffron rice recipe is world famous. Because of its intense flavor, and strong coloring properties, very little saffron is required. Soak a pinch of saffron in a cup of warm wate to create the desired flavor and color for dishes like saffron rice pulao (pilau), Italian rice dishes, cakes, or desserts. In many Indian dessert recipes saffron is used for flavor and color.

Cloves

Cloves are the aromatic dried flower buds of a tree. Cloves are native to Indonesia and used as a spice in cuisines all over the world. . It is now harvested primarily in Indonesia, Madagascar, Zanzibar, Pakistan, and Sri Lanka; they are also grown in India under the name Lavang. Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. It is not used in almost all rich or spicy dishes as an ingredient of a mix named garam masala, along with other spices, although it is not an everyday ingredient for home cuisine, nor is it used in summer very often.
Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry, where the essential oil is used as an anodyne (painkiller) for dental emergencies. Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic. The essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems. Topical application over the stomach or abdomen are said to warm the digestive tract. The use of a clove in toothache is also said to decrease pain. It also helps to decrease infection in the teeth due to its antiseptic properties. Clove oil, applied to a cavity in a decayed tooth, also relieves toothache.

Cinnamon

Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of true cinnamon. It is also used in the preparation of some kinds of desserts, such as apple pie, donuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly. Cinnamon powder has long been an important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets. It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews.

Pepper

Pepper is the most important spice in our daily life. The history of pepper, known as the ‘King of Spices’. Pepper has been moving westward from India for 4,000 years. It has been used in trading as an exchange medium like money and, at times, has been valued so highly that a single peppercorn dropped on the floor would be hunted like a lost pearl.

Cardamom

Cardamom is another important spice. Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the Western Ghats in southern India, where it grows wild. It is sweet and aromatic and is very pleasant. It is found in Asian countries and also Australia depending on the type. It is one of the most expensive spices after saffron and vanilla. It is often called as "Queen of Spices".

Different types of Spices;

There are lots of spices. These spices are use for coloring food, make delicious food and also use as medicine. Spices are- red chilly, green chilly, garlic, onion, black pepper, cardamom, saffron, cinnamon, cloves, mustered, ajowan, asafetida, coriander, cumin, curry leaf, mango powder, nigella, nutmeg, sesame, tamarind, asafetida, turmeric etc.

History of Spices

The fame of Indian spices is older than the recorded history. The story of Indian Spices is more than 7000 years old. Centuries before Greece and Rome had been discovered, sailing ships were carrying Indian spices, perfumes and textiles to Mesopotamia, Arabia and Egypt. It was the lure of these that brought many seafarers to the shores of India. Long before Christian era, the Greek merchants thronged the markets of South India, buying many expensive items amongst which spices were one. Epicurean Rome was spending a fortune on Indian spices, silks, brocades, Dhaka Muslin and cloth of gold, etc .It is believed that the Parthian wars were being fought by Rome largely to keep open the trade route to India. It is also said that Indian spices and her famed products were the main lure for crusades and expeditions to the East. Today when spices cost so little, it seems unbelievable that they were once a royal luxury and those men were willing to risk their lives in quest of them. Though it was the Dark Ages, but there were rich people who had gold to exchange for pepper and cinnamon. The spices of the East were valuable in those times, during these Middle Ages; a pound of ginger was worth a sheep, a pound of mace worth three sheep’s or half a cow. Pepper, the most valuable spice of all, was counted out in individual peppercorns, and a sack of pepper was said to be worth a man`s life.

Spicy Life of Spices

Spices are the aromatic parts of tropical plants. Spices come from the bark or roots of certain plants but the majority are berries, seeds or dried fruits. There are different types of spices. For example the spices like pepper, cardamom, ginger, cloves, turmeric, chilies, aniseed, caraway, celery, coriander, cumin, dill seed, fennel, fenugreek, garlic, onion, saffron, vanilla etc. Spices were also flavor disguisers, masking the taste of the otherwise tasteless food that was nutritious, but if unspiced, had to be thrown away. Some spices were also used for preserving food like meat for a year or more without refrigeration. Spices are well known as appetizers and digestives and are considered essential in the culinary art all over the world. Some of them have anti-oxidant properties, while others have preservative properties and are used in some foods like pickles and chutneys, etc. Some spices also possess strong anti-microbial and antibiotic activities. In the sixteenth century, cloves were used to preserve food without refrigeration. Cloves contain a chemical called eugenol that inhibits the growth of bacteria. It is still used to preserve some modern foods like Virginia ham. Later, mustard and ground mustard were also found to have preservative qualities. When spices were not available people went hungry because they could not preserve their foods to carry them over to the winters.