5 spices that the British took home from India

The British rule which lasted 200 years was marked by exploitation of Indian resources and was among the darkest periods of Indian history. Even so, the British left behind a trail of benefits like the English language, transportation and communication, and architecture and construction. While they did leave behind a sophisticated legacy, they also took a lot away from us. One of the most significant things they took home were our spices. Till date, Indian spices decorate many European cuisines for they add aroma and flavour. Here are 5 Indian spices that the British took home with them.

The golden spice has been used as a medicine in India since time immorial. A part of traditional India, turmeric boasts of such potent medicinal properties that Ayurveda recommends it over any other medicine to treat many ailments. Today, it can be found in kitchens all over India as a flavour enhancer, and in European kitchens as well to add colour and flavour.

Pepper originated in Kerala, and there was a time when it was so valuable that it was used as currency! The British took home with them one of the most prized possessions at the time, and today pepper has become one of the most widely used spices in the world.

Cumin was and still is available in India in abundance. Although it originated in the Middle East, India was one of the largest producers of the spice, and today it produces 70% of the total world supply of cumin. Many European dishes like cheese and bread use cumin thanks to the Britshers’ invasion of India.

The plant of coriander has been used world over for centuries, but the concept of coriander powder stemmed from India. Used in India to make curries more flavourful, the British took home coriander powder which they use today to flavour their own food.

The Britishers were so fond of cinnamon that the British East India Company established the Anjarakandy Cinnamon Estate in Kerala, which currently is Asia’s largest cinnamon estate. After independence, the spice found its way to Europe, where people started using it in hot chocolate and to make dishes like cinnamon rolls.