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India

India. General Information. Location: South Asia Population: 1,205,073,612 Language: 14 official languages (depending on province) -Hindi -English. Cultural Influences. Predominantly Islamic Middle-East Eastern Asia England. Religion. Religion. NO BEEF! Many Vegetarians

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India

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  1. India

  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. Religion • 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 • 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.

  8. Other Crops • 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

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

  10. Curry Powder • 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

  11. Black Pepper • 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

  12. Cinnamon • 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

  13. Curry Leaf • 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

  14. Fenugreek • 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.

  15. Saffron • 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

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

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