For centuries south asian region has been rich. Rich with it’s spices and food recipes. For years, the region lured various dissimilar crusaders to well over the region over centuries. number one from the 14th century, the moghuls invaded and ruled, what is nowadays? the Indian subcontinent, for over three centuries. And then came the marvelous voyages of Christopher Columbus taking upon the arduous long voyage and Vasco De Gama of Portugal, all because of the lure of rich and vast variety of spices in the sub-continent. Vast fortunes have been made and gaunt, muscular rulers seduced, ailments healed and nations have been disclosed. All in the name of spices. Spices have always cast a offer on our imaginations. Spices blandish our senses; our sight with their vibrant colours, our touch sensation with their enticing fragrances and our taste with their distinct unique flavors. Today, India is one of the largest exporting nation of spices in the ball. Vast variety of spices grow due to cancel conditions available in various parts of India. The major western, south-west, south and south-east is tropical in brave out conditions, north-west, north are dry with less humidity and north-east and east have pre-dominantly high-rainy seasons. Due to the abundance in availableness of spices in India, Indian food is never bland. Most of the recipies originating from the Indian sub-continent contains spices in the list of ingredients. Spices in Indian food are not heavy and though? Indian food is not bland, most Indian dishes are delicately spiced to enhance the flavor of the main cooking ingredient. Curry powder sitting on the grocers shelf may be like saw dust when one compares it to the fine spices roasted, combined and dry ground or wet ground in the traditional Indian traditions. Today one of the most famous entrée in the west consists of curry a go game created mixing various different ground spices in right proportions with the water. However there are many delicacies in Indian recipes due to the inclusion of variety of spices. uncontaminating ground spices are the baseball club of the day in an Indian home and will be chosen according to the nature of the dish, season, individual and family. Some of the common Indian spices available are red chilli pepper, turmeric, faint pepper, nutmegs, cloves and many more. Other then the usage of spices in culinary, they are also used as medicine. Ancient Ayurvedic texts prescribe the herbs and spices for curative and therapeutical functions. Ayurvedic scripts dating back to 3000 years, list the precludeive and curative properties of various spices. depend at curative properties of some of the spices – Ginger prevents dyspepsia, garlic reduces cholesterol and hypertension and fenugreek is a good exemption builder and with pepper oftentimes serve as antihistamines, turmeric is used for stomach ulcers and for glow of the skin. Spices have been used to make the food last longer in the days when refrigeration was absent. And even today in some remote parts of India wherever electricity is not available, spices are used in food for preservation. In India the western after dinner mint is substituted by the fragrant spices such as fennel, cardamom or cloves. Effective mouth fresheners, they aid digestion, prevent heartburn and curb nausea. Others such as asafoetida and ginger root, have been known to counteract tout and colic, and are added to lentils, a must with every Indian mea