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The Indian Institute of Spices Research (IISR) is an autonomous organisation engaged in agricultural research related to spices in India. The institute has its headquarters in Moozhikkal , Silver Hills, Kozhikode , Kerala and is a subsidiary of Indian Council of Agricultural Research (ICAR), New Delhi , under the Ministry of Agriculture, India .
Indian cuisine is overwhelmingly vegetarian friendly and employs a variety of different fruits, vegetables, grains, and spices which vary in name from region to region within the country. Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa.
A spicy and sour soup usually made with tamarind, tomatoes, pepper and other south Indian spices. Usually eaten with rice. Vegetarian: Part of lunch Sajjige: a sweet dish: Vegetarian: Dessert Sakkara pongal: a sweet rice dish: Vegetarian: Festival Sweet dish Sambar: Lentil soup cooked with vegetables and a blend of south Indian spices (masala).
Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries.
Indian Cardamom Research Institute(ICRI) is the only research station under Kerala Agricultural University dedicated to Cardamom. [1] Started in 1956 and came under KAU in 1972. It is situated in Pampadumpara, Idukki. [2] [3] [4]
The U.S. Food and Drug Administration (FDA) is gathering information on products of Indian spice makers MDH and Everest after Hong Kong halted sales of some of their products for allegedly ...
The oldest known reference to long pepper comes from ancient Indian textbooks of Ayurveda, where its medicinal and dietary uses are described in detail. It reached Greece in the sixth or fifth century BCE, though Hippocrates discussed it as a medicament rather than a spice. [ 1 ]
Bharat B. Aggarwal is an Indian-American biochemist.His research has been in the areas of cytokines, the role of inflammation in cancer, and the anti-cancer effects of spices and herbs, particularly curcumin (a chemical constituent of the spice turmeric).