CCUPYING THE largest part of the South Asian subcontinent, India has a food history that dates back thousands of years. From the Indus period (c. 3000-1500 B.C.), when turtles and alligators were hunted for food, to today, many foods from the Indus period are still consumed. Barley, cucumber, eggplant, ginger, tamarind, and turmeric root have all contributed to India's food history.

With wide-ranging food influences, from 1500 B.C. Aryan-speaking people who used lentils and leafy vegetables, to the Greeks who introduced India to saffron, to Portuguese peoples who helped popularize cauliflower, potato and red chili in India, the foods of India are robust in flavor. Another contributor to India's colorful culinary heritage are the Muslims who made their way to India from Persia and present-day Turkey. These peoples introduced almonds, cashews, raisins, rose water, and a wide variety of spices that have made India's cuisine exceptionally flavorful.

Although India's cuisine varies from region to region, the cooking method used for many dishes is similar. Vegetables such as onion and garlic, and spices, are fried in oil at a high temperature then meats, additional vegetables, and flavorings are added. The food simmers over a low heat until all the ingredients are cooked. When the food is fully cooked, herbs and more flavorings, such as lemon juice, are added.

In India, holiday and religious celebrations are events that warrant feasting. Elaborate meals are prepared and delighted in, provoking the senses of sight, smell, and touch.

If you were to walk into an Indian household, straight to the cool, dark and dry space where the spices are housed, chances are you would find a wide variety of aromatic and exotic spices in airtight, glass containers.

In India, spices are fundamental in the lives of families, creating lasting memories with bright, bold colors and heady fragrances in a wide variety of culinary dishes. From the eldest family members to the youngest, the art of using spices for cooking is transferred from one generation to the next. Learning how to use spices for cooking is also obtained by watching how they are used, and from learning the traditions of culture.

Three of the most widely used spices in Indian cooking are coriander, cumin, and turmeric. By learning a little bit about each of these spices, and how they are used, you can create an array of easy meat or vegetable curries. In India, the word curry, or kari, refers to a method of cooking meat and vegetables using different blends of spices. Curry also refers to gravy or sauce.

Expand your knowledge on the spices of India and the next time you create an enticing, flavorful Indian dish, you'll feel that much more confident with your Indian cooking and will be that much more excited to broaden your Indian-inspired menu.

Dhania / Coriander: Belonging to the Umbelliferae family, coriander can be found in the list of ingredients for many Indian recipes. In Indian cooking, the leaves and seeds of the coriander plant are used, as is coriander powder (the dried and ground seeds). The aromatic fresh leaves of the coriander plant (also known as cilantro) add fresh flavor to dishes, and are also used as a garnish, while roasted coriander seeds provide an earthy aroma to dishes. Coriander powder offers a mild, sweet taste, adding delicious flavor to curries and acting as a thickener for the sauce.

Jeera / Cumin Seeds: Another member of the Umbelliferare family, cumin seeds have a special place in Indian cooking. Used dry-roasted, fried and raw, cumin seeds are a must-have for a variety of Indian dishes, where their strong, pleasant aroma mingles with other fragrant, exotic ingredients. Ground cumin is used in curries; dry roasted and powdered seeds are used in yogurt dishes; and fried cumin seeds are used to flavor lentil dishes.

Haldi / Turmeric: Turmeric is the root of a tropical plant that is related to ginger. It has a bitter, almost exotic, flavor, and in Indian cooking it is an important spice due to its antibacterial and preserving properties. It gives curries their distinctive yellow-orange coloring. In Ayurvedic medicine, a system of traditional medicine native to India, turmeric is used as a medicinal spice for its antibacterial, anti-inflammatory, and healing properties.