2.  General Information Location: South Asia Population: 1,205,073,612 Language: 14 official languages (depending on province) -Hindi -English

3.  Cultural Influences Predominantly Islamic Middle-East Eastern Asia England

4.  Religion

5.  NO BEEF! Many Vegetarians Other common Dietary restrictions Eggs Onion Garlic

6.  Common Crops Rice Wheat Corn (maize) Coarse grains (gorghum and millets) Pulses( beans dried peas and lentils)

7.  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

8.  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

9.  Curry Powder Black Pepper Cinnamon Curry Leaf Fenugreek Saffron Spices

10.  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

11.  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

12.  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

13.  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

14.  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

15.   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

16.  http://www.cuisinecuisine.com/IndianSpices.htm# Spices%20A%20to%20Z http://www.cuisinecuisine.com/IndianSpices.htm# Spices%20A%20to%20Z http://www.herbsociety.org/events/documents/Fi nalhandoutKapadiaIndianSpices-1.pdf http://www.herbsociety.org/events/documents/Fi nalhandoutKapadiaIndianSpices-1.pdf https://www.cia.gov/library/publications/the- world-factbook/geos/in.html https://www.cia.gov/library/publications/the- world-factbook/geos/in.html Sources