This infusion of food fragrance has a rich culinary tradition in our country and it has seen an evolution over the centuries. According to Indian culinary science, its aroma is one of the first parameters of good food.
Aroma and Indian cuisine
The history of Indian food is 5000 years old. The food we eat today is a true blend of Sangam culture that has slowly influenced our food and culinary traditions for centuries. What sets Indian food apart is its generous use of spices and its distinctive aroma. In fact in countries with thousands of local cuisines, the most distinct factor is the aroma of the food which varies greatly from region to region. And with the advent of Muslim invaders and their gradual settlement on Indian soil, the role of perfume became more significant. It has graduated from cardamom shaking and has been added to the sherbet with ghee-fried black pepper, rose perfume and sweet sandalwood aroma.
Thousands of years before Heston Blumenthal or Joseph Yousef began popularizing many sensitive dishes, Indian chefs have been adding khas, saffron, rose water and keora to their diet.
Significance of perfume in food:
Can we taste food when we pinch our nostrils? No! The taste of the food is absolutely smooth. Those who suffer from COVID-19 know this feeling better. Loss of smell means loss of taste because they are connected to each other.
Fragrance plays an important role in our perception of food. Even before we taste food, odors and fragrances enter our brain through our olfactory nerves and arouse feelings of hunger and thirst, which help to activate the digestive process – which in Ayurveda we call digestion fire or jatharagni. So they have a role to play in accelerating healthy digestion.
In addition to attracting us to food, they have a calming effect on the nerves and they help to relax the body and mind by promoting the enjoyment of food. Not surprisingly, food scientists use botanical extracts and essential oils to enhance the aroma of food.
Every aromatic ingredient used in our cuisine plays an important role in increasing the overall value of food.
Rose water: It has anti-inflammatory and healing properties. It is calm in nature and a glass of rose juice will have more or less the same effect on the senses as a glass of red wine. It is also great for the skin as it has anti-bacterial properties.
Happy: Added to most summer sweets and sherbet, it is said to be a coolant and to reduce body heat. It is a good source of trace minerals like manganese, it is a diuretic and thirst quencher and therefore prevents dehydration. It is also a good source of anti-oxidants.
Keora water: In its mixed form, Keora water can help prevent dry skin, eczema and rosacea. It controls sweating and calms the senses.
Sandalwood: It is a natural relaxant, which is said to lower blood pressure naturally and has anti-inflammatory and antiseptic properties.
Saffron: Saffron is believed to have a powerful anti-oxidant and anti-cancer properties, it is said to reduce PMS symptoms. A natural aphrodisiac and a mood enhancer. Too much
The magic of aroma in food is therefore not only limited to the senses but also has a lasting effect on health and it explains this beautiful blend of smell and taste which is an integral part of Indian cuisine.