World Spice Production

India                       1,600,000      86%
China                            66,000        4%
Bangladesh                  48,000        3%
Pakistan                      45,300        2%
Turkey                         33,000       2%
Nepal                           15,500       1%
Other Countries           60,900       3%

Total                       1,868,700      100%

As you can see India produces over 85% of the worlds overall spices. No wonder that most of us think of India when we talk about spices.

Parts of a Plant used as a Spice

• Bark – Cinnamon
• Berries – Black Pepper, Chili
• Buds – Cloves
• Bulbs – Garlic, Leek
• Pistil – Saffron
• Kernel – Nutmeg
• Leaf – Basil, Bay Leaf, Mint
  
• Rhizome/Roots – Ginger, Turmeric
• Roots – Aniseed, Celery
• Seeds – Caraway

Pepper Harvesting

Indian Spices

Image via Wikipedia

Image via Wikipedia

Curry Powder Ingredients

Most recipes of curry powder usually include coriander, tumeric, fenugreek, and cumin in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, cinnamon, clove, mustard seeds, green cardamon, black cardamon, mace, nutmeg, red pepper, long pepper and black pepper may also be added.

Curry Chicken Recipe

Easy and not too spicy  – This recipe is from  Food Canada

Main Ingredients:

Chicken breasts: 1 lb (skinless and boneless)
Frying Oil: 3 tbsp
Onion: 1 (large)
Garlic: 2 clove
Coconut milk: 1 cup
Yogurt: 1/2 cup
Fresh ginger: 1 tbsp (grated)
Curry powder: 2 tsp
Salt: 3/4 tsp
Pepper: 1/8 tsp
Coconut flakes: slivered almonds: to garnish
Cooked rice for 4 (to serve with)

Directions:

1. Peel and chop the onion. Peel and finely dice the garlic cloves.

2.  Rinse chicken; pat dry. Cut into 1-inch pieces

3. Heat 2 tbsp of oil in a large frying pan over medium-high heat. Add half of the chopped onion and saute until tender. Add chicken and saute about 5 minutes or until slightly browned. Transfer the chicken to a medium-size bowl.

4. Add remaining 1 tbsp of oil to the frying pan. Add the rest of the chopped onion and garlic. Cook and stir until onion is tender. Drain.

5. Add coconut milk, yogurt, grated ginger, curry powder, salt and pepper to the pan. Bring to a simmer. Add the chicken and simmer for about 10 minutes.

6. Transfer the curry to the serving bowl, garnish on top with slivered almonds and powdered coconut (optional). Serve with rice.

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