Spices. No Indian dinner would be complete without them, and no tale about the subcontinent would be complete. Spices are so intertwined with Indian history and culture that even Indian films are referred to as "masala movies" – masala being the Hindi term for spice. (This is because many Bollywood blockbusters are a spicy blend of humour, drama, action, and romance.)

Every year, India produces more than two million tonnes of spices. It is one of the world's top exporters, accounting for more than 40% of the global spice trade.

A Brief History of Indian Spices

The history of spices in India dates back thousands of years, making it the "Spice Bowl of the World". Herbs and spices have been used by Indian tribes for almost as long as the "human civilization of spices." Conquering tribes ranging from the Assyrians and Babylonians to the Arabians, Romans, Egyptians, Chinese, British, and Portuguese invaded India with the same purpose: to profit from the vast natural resources and origin of spices.

The Rig Veda (about 6000 BC) and Yajurveda, Samaveda, and Atharveda provide the first written record on spices in India. During the Vedic period, information was mostly passed down orally from generation to generation via hymns. Several spices are mentioned in the Rig Veda, and the Yajur Veda also makes mention of black pepper.

Indian spices abound in the highlands, tropical rain forests, marshes, marshy woods, fertile valleys, and lush green fields. The history of Indian spices is rooted in Mother Nature's richness and kindness.

Many maritime journeys were undertaken to find a more cost-effective method of obtaining spices. To name a few, Ferdinand Magellan, Vasco da Gama, and Christopher Columbus. After travelling through Africa in 1497, the Portuguese Vasco da Gama found Kozhikode on India's southwest coast in 1498. He returned with a massive haul of nutmeg, cloves, cinnamon, ginger, and peppercorns.