Chemistry of food ingredients commonly used in various parts of India?
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.

Foods of India are better known for its spiciness. Throughout India, be it north India or south India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties. Most Indian cuisine is related by the similar usage of spices and the use of a greater variety of vegetables than many other cuisines. Religious and caste restrictions, weather, geography and the impact of foreigners have affected the eating habits of Indians. India has been known as the land of spices.

In fact had it not been for the famous  spice route, India would not have been the preferred destination for the Portuguese, British, Persians and other people from all over the world. Spices form an essential part of the Indian cuisine. However, the term “Indian cuisine” is quite a misnomer since there are millions of cuisines in the country. Each region has its own cuisine and staple dishes. Hence, each region and state uses different spices to prepare their food. For example, the southern part of India is known for preparations made of rice flour like  Dosa and Idli and the excessive use of tamarind.

The northern part on the other hand uses more cumin seeds and other spices. Similarly while the eastern part is known for its preference to fish and rice, the western part is more partial to dishes made from chickpea flour. However, there are certain spices that every Indian kitchen must have. These spices are used in different permutations and combinations for preparing a vast variety of Indian dishes - -

a) Turmeric or Haldi Powder - Haldi powder or Turmeric is an essential part of all Indian curries.
The yellowish-reddish color of the Indian curries and other preparations is due a combination of turmeric and red chili powder. This powder is made from grinding turmeric root. Turmeric is well known, as an Antioxidant and as a natural cure for Cough, Cold, Minor injuries, and even Cancer.
b) Jeera or Cumin Seeds - Almost all Indian dishes (barring some south Indian dishes) start with a tempering of cumin seeds in heated oil. Cumin seeds are used for flavor and also help in enhancing digestion.
c) Red onion - Most Indian dishes like curries and other vegetarian and non-vegetarian preparations usually start with a tempering of cumin seeds followed by onion in heated oil.
Onions are also rich in anti oxidants and have cholesterol-lowering properties.
d) Garlic and ginger - A combined paste of ginger and garlic adds a zing to all kinds of Indian dishes. Garlic and ginger are known for their anti oxidant properties and also used in various herbal preparations.
e) Red Chili Powder - This is another essential ingredient of all kinds of Indian recipes. Contrary to the popular belief, red chili powder is not  hot. It depends on the kind of red chili used to make the powder. Some are not very hot but have a rich color and the others may be hot.
f) Amchur or Dry Mango Powder - Amchur powder is another very essential part of the Indian cooking since it adds a tangy flavor to the dish.
g) Salt - No Indian food can be complete without salt. Salt (sodium chloride) is an essential part of the Indian cooking because it adds to the flavor and also helps in balancing the flavors’ imparted by the other spices.

These are some of the basic ingredients used in Indian recipes that make the Indian food truly Indian. The chemistry of food ingredients Chefs think of cooking in terms of the art of putting ingredients together to form a new recipe. Food scientists think of cooking in terms of the combination of food chemicals and the reactions they undergo to form a new food product.

Our food is made up of chemicals. Proteins, carbohydrates, and fats are particular types of molecules and amino acids that combine in predictable ways to make up a food. Taste, texture, and appearance can be altered by the addition or substitution of chemical food components. Food scientists work with food chemistry to develop new ways to use and combine ingredients. They study the chemistry of the food to determine the properties of each food component and how it functions in the final food product. Working with natural and artificial ingredients, they develop stabilizers, flavorings, and new ways to combine and present foods.