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The history of Chettinaad spices is as old as its civilization. The earliest record of Indian spices has been found in Rig-Veda which dates back to 6000 B.C. Indian spices have a checkered history of lands, discovered or destroyed, kingdoms built or brought down, wars won or lost, treaties signed or flouted, favors sought or offered.
Nearly half of worlds spice supply comes from India.
Chettinaad region and its neighboring areas which got prominence for
preparing various vegetarian and non-vegetarian dishes play an important
role.
The judicious blend of spices is the secret of Chettinaad cooking.
The main functions of Chettinaad spices in cooking are for seasoning and preservation. Each spice has different properties for
balancing the taste. Few Indian spices are also used as after dinner mint
such as fennel, cardamom and cloves. Some of the spices aid in digestion,
prevent heartburn and curb nausea. Spices such as asafetida and ginger root
have been known to counteract flatulence and colic, and are added to
lentils, a must with every Chettinaad meal.
Here are some of the important spices used in Chettinaad food preparations.
| Spice | Common Name | Common Indian Name | |
 |
Cardamom | Elaichi | |
 |
Cloves | Laung | |
 |
Garlic | Garlic | |
 |
Ginger | Ginger | |
 |
Coriander seeds | Dhania | |
 |
Green Peppers | Green Chillies | |
 |
Red Pepper | Red Chillies | |
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