FOOD always taste and smell great when properly seasoned and if you have mastered the skill of using the right amount of spices and flavours in your meal than you should be proud of your accomplishment my friend.
Many people try to master the basics of using the right amount of spices in food and this makes a big difference with taste and smell.
Some of the local spices we have that we commonly use in meals are red chilli powder, curry powder, masala, turmeric powder (haldi), pepper (kali mirchi), bay leaves, curry leaves and cumin seeds (jeera).
These spices are sold at affordable prices at markets and supermarkets around the country and are packed to suit anyone’s need whether it’s for one person or is supplied to a resort restaurant.
Ministry of Health’s Wellness Unit book Khana Kakana highlights that spices are a great way to flavour any meal.
Calories and sodium free they taste delicious with ginger, garlic, curry leaves and lime.
It highlights that turmeric powder (haldi) contains the antioxidant curcumin.
This is a powerful anti-inflammatory which may help prevent disease and may help prevent cancer growth.
The book states that pepper (Kali Mirchi) is the opposite of salt. It is not bad for your health and contains loads of flavour, so it’s good to use as seasoning.
Spices are a great way to flavour any meal. Calorie and sodium free they taste delicious with ginger, garlic, curry leaves and lime.
