Reasons Why Indian Cuisine Has Become So Popular All Over the World cuisines


Indian food and spices have been popular all over the world since ancient times. The Romans imported spices from India as early as 77 C.E. The Arab traders imported spices from India before the beginning of the Common Era. By the middle ages, Indian cuisine and spices became extremely popular all over the world. All major kingdoms in Asia and Europe had active spice trade with India in the middle age. Many battles were also fought at that time especially between the European powers England, France, Portugal, Dutch and Spain to gain access to the spice route to India. Indian spices and condiments were one of the major reasons why the British visited India before colonizing it. Even Christopher Columbus was searching for a sea route to India (to resume the European spice trade with India after the fall of Constantinople) when he accidentally discovered America in 1492.


Indian recipes have been traditionally known for the simple style of cooking where the nutritional value of the food is maintained while enhancing the taste with the use of spices and masalas. The concept of pickles and salads originated from India too. They were served with the main dish and acted as an appetizer for stimulating the taste buds.

The different parts of India had their own local traditions and cultures. The food and recipes of the various regions were quite diverse too. In North India, wheat has been the staple food whereas in Southern and Eastern parts of India, rice is the staple food. The food habits also vary as per the weather conditions, geographical location and major crops of that region. For example, in coastal regions of India, seafood and fish recipes are more popular whereas in central India, vegetarian cuisines are more popular. However, there is hardly a situation when a popular food of any part of India is completely new to another region of India. This is because of the food culture in India where people exchange food with their neighbors and friends especially during festive seasons. This is common in every part of India and has helped in spreading the popularity of various regional dishes in other parts of India.

Festivals and food prepared during festivals have their own significance too. For example in Maharashtra, Makar Sankranti is observed in the month of January. Bajra rotis (pearl millet breads) and sweets made of jaggery and Til (mole) are served during this festival as eating these items during winter is quite beneficial to maintain body temperature. These festivals help in making a situation where no one feels compulsion of eating healthy food as per weather conditions but instead enjoy doing so with the festive activities. The popularity of Indian festivals around the world have also helped in the popularity of Indian food.

Indian medical science known as Ayurveda is known for its easy and natural way of treatment. The base of Ayurveda is healthy Indian food and herbs. The physical and mental fitness exercises Yoga also originated in ancient India. Indian food and cooking has been traditionally drawn from yogic philosophy of cooking and eating. So, with the popularity of Ayurveda, Yoga etc., people all over the world have realized the health benefits of Indian food.

In modern times, Indian expats all over the world have helped in popularizing Indian cuisine. Though Indian cuisine was popular in UK and many other parts of Europe and Middle East since the middle ages but it was mainly due to the Indians settled abroad that they became very popular in North America and the rest of the world. No wonder countries like US, UK, Canada and Australia have several restaurants and hotels serving only Indian food.

With the massive growth of cable television in the last few decades, food shows are coming up on TV channels all over the world. Indian recipes are part of the diverse recipes taught in those shows. Thus, cable television had an important role too in increasing the popularity of Indian cuisine.


Indian cuisine is known for the variety, nutritional value and great taste. Most of the recipes are dependent on the use of several spices which enhances the taste.

5 Super Health Benefits Of Oranges fruit healthTips

Oranges are a tasty fruit that are often associated with Christmas but are available all year round. In addition to this, oranges are extremely healthy and support your body in numerous ways. In this article I will be outlining 5 of super health benefits of oranges.

1) ANTIOXIDANT PROTECTION: One of the main health benefits of oranges is that they are rich in flavonoids, phytonutrients and vitamin C which all act as protective antioxidants within the body. Antioxidants fight dangerous free radicals (harmful by-products of oxygen related reactions) in your body and stop them damaging your body’s cells. In addition to this, antioxidants reduce the signs of ageing and prevent inflammation within your body’s cells.

2) ARTERIOSCLEROSIS PROTECTION: Another health benefit of oranges is that the vitamin C within this fruit helps to keep your arteries soft and supple and prevents the onset of arteriosclerosis (a condition where your arteries harden and lose their elasticity). In the long term arteriosclerosis reduces the flow of blood within your body which leads to pain and increases your heart disease risk.

3) CANCER PROTECTION: Oranges are rich in dietary fibre, vitamin A and vitamin C which all have cancer fighting properties. Cancer is a very serious health condition which leads to rapid, uncontrollable growths within your body and in the worst cases can be fatal.

4) HEALTHY BLOOD: Oranges contain high levels of multiple blood boosting nutrients. The dietary fibre and vitamin B1 within each orange helps control blood glucose levels (which is particularly good news for diabetics). In addition to this, the calcium and potassium found within oranges can help reduce blood pressure. Finally, the vitamin B1 in oranges promotes the production of strong, healthy blood cells.

5) HEART DISEASE PROTECTION: Another fantastic health benefit of oranges is that they lower your heart disease risk. The numerous antioxidants in this fruit help to directly reduce your heart disease risk by protecting it from oxygen related damage. In addition to this, the improved blood health that comes from eating oranges indirectly lowers your heart disease risk by reducing the strain that high blood pressure places on your heart.


As you can see, oranges are a highly protective fruit. So if you do not eat this fantastic fruit already make some changes and incorporate oranges into your diet today. Swapping a chocolate bar or a bag of crisps for this fruit can make a big difference and help you unlock the health benefits of oranges.

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The Diet Of Costa Ricans And How It Keeps Them Healthy cuisines

Located between Panama and Nicaragua in Central America, Costa Rica boasts a proud culinary heritage. Many scorn Costa Rica food selections for being high in saturated fats, but in actuality Costa Ricans are far more active than other cultures.

Costa Rican’s, locally called Ticos, never eat excessively. Limiting their portions is one way they stay so healthy. Also, lunch is the most important meal of their day. In fact, like many Latin nations, businesses and schools close down for a couple of hours at lunch so that employees and students can go home and have a leisurely meal with their family. This allows both a strong focus on family life, but also on slowing down a meal. In America, a typical school lunch lasts a mere twenty minutes at most and work breaks are usually an hour tops, so many must eat at their desk or machine. A Costa Rican’s lifestyle is completely different.

Costa Rica food often revolves around rice and beans, such as Gallo Pinto, a dish that translates to “Spotted Rooster”. Gallo Pinto is a dish that includes black beans at a three to two ratio to rice. Also added are onions, garlic, and salt. Meats are eaten sparingly, while beans provide a high content of fiber. Fiber can help counteract the saturated fats. Costa Rica food choices rarely include dairy or cheese.

As Costa Rica has water on both sides with the Pacific to the west and the Caribbean to the east, fresh seafood is always available. Unfortunately, the seafood is also extremely expensive as the country exports the bulk of its seafood. Chicken, pork, and beef are the more popular meats. Costa Rica food supplies use organ meat as well; so expect to find dishes involving stomach, brains, and other organs on the menu. Other staples of Costa Rica food choices include fresh vegetables such as tomatoes and a variety of beans, fruits, including plantains, and rice.

Costa Rica’s capital city, San Jose, is packed with outstanding restaurants and cafes. In San Jose, one can experience bold foods and beverages. Staple beverages such as sugarcane soaked in hot water are second only to the nation’s delicious Costa Rican coffee. Drinks mixing corn meal and milk are also common. Plantains are similar to bananas in appearance, but they cannot be eaten raw. Plantains are pounded flat, battered, and fried tender.

As one travels to other regions, the choices for Costa Rica food also decrease and become more traditional with the beans and rice dishes. Beans and rice dishes are usually served alongside a carrot and cabbage or lettuce and tomato salad. Sometimes Arroz, (fried shrimp or chicken), are found on the table instead of beans and rice. The salads are typically larger than the portion of beans and rice and that helps the Ticos to stay fit.

It is possibly to choose healthy selections of Costa Rica food. Stick to plenty of fresh fruits and vegetables and enjoy the delightful blend of culinary flavors.

Central American Food – Some Interesting Facts cuisines

Corn was present in most of the different foods prepared in the region at Pre-Columbian times, and their love for it was such, that the name the Mayas gave to corn was “Kana”, meaning: our mother. Corn covered most of their necessities and if they didn’t have it, they felt a hunger period was coming on. They would miss corn even though all the other available nourishments could feed them properly.

The entire region has similar recipes, with local differences and some local recipes very definite in each country. This is because, all recipes coming from old days have similar origins, and when the Spanish came brought their own recipes to all the regions they conquered. Only after those days, each country started getting a defined cuisine, being them all, to this day, different and keeping all of them some things in common, such as the use of corn and the tasty and good looking dishes, so colorful.

There are also some exotic dishes in Central America, and we could name fried palm flowers in El Salvador, the chicharron, (fried pork rinds) also in El Salvador or chicken feet which is a treat for the Panamanians.

But what is up to our days a very important fact about the Central American cuisine is that it is very healthy, uses lots of vegetables, salads of all kinds, plenty of fruits and food is tasty, rich and healthy and very nourishing. Travelers to any Central American country enjoy the food, like all the different recipes using corn, and love their mixtures.

Incompatible Fruit Combinations Can Make You Sick fruit healthTips

I know it is hard to believe, but eating incompatible fruit combinations can make you sick. If you have been reading my health articles, you probably know by now that I am a firm advocate of a Mediterranean Diet that includes adequate amounts of fruits because they contribute many vitamins and minerals indispensable for good health. So, if that is the case, how eating fruits can make you sick? Because when you eat certain fruits in combination with other foods, your body produces toxins and chemical reactions harmful to your organism. These toxins can lead to disease.

Thus, the first rule is to pay attention to the different combinations you can incur in when eating fruits; right combinations will promote health while wrong combinations will generate disease. This is due to certain incompatibilities between foods that can be classified as chemical and physical:

*Chemical incompatibility: One where toxic elements are formed during the process of digestion due to the fact that some of the nutrients found in the foods being part of the meal are chemically incompatible among themselves.

*Physical incompatibility: One where some foods slow down the digestion of others, causing the mixture to stay longer than needed in the digestive tract, meaning the stomach and intestines. An example would be eating farinaceous and acidic foods in the same meal.

Classification of fruits

It is important to know the different groups in which fruits are classified as this classification would help you combine them properly. Fruits are generally classified as:

Acidic fruits: These fruits are rich in acids. Not all acidic fruits contain citric acid as is the case of pineapple. Acidic fruits include oranges, grapefruits, pineapples, mandarins, lemons, tomatoes, kiwis and strawberries.

Low acidic fruits: The acids in these fruits are not as strong as the ones in acidic fruits. Low acidic fruits include apricots, plums, grapes, green apples, pears, nectarines, peaches, cherries and mangos.

Sweet fruits: These fruits do not contain acids. Among them we find ripe bananas, all dry fruits, ripe mangos, cherimoyas, sweet grapes and figs.

Neutral fruits: They are the richest in proteins, vitamins, mineral salts and oils. Neutral fruits are avocados, papayas and nuts.

Be aware of certain mixtures among fruits

Fresh fruits are easily digested because they are low in proteins, starches and fat, while they have a large content of water, enzymes and vitamins, characteristics that cause them to be absorbed quickly through the intestine. Because of its fast absorption, fruits should not be eaten right after meals as they will sit on top of the rest of the other foods in the stomach and will ferment. This fermentation will cause toxins and poor digestion.

Although it is better to eat fruits by themselves, they can be tolerated when they are ingested with other foods that present similar digestive conditions. The following are some guidelines you can observe when eating fruits to prevent the formation of toxins:

Acidic and low-acidic fruits: It is best not be combined them with other foods. Especially, do not combine them with sweet fruits or starches such as potatoes, bread, rice, corn, cookies, cereals, pumpkin, lentils or wheat. You can combined them, though, with animal protein such as red meat, chicken, fish, eggs, cheese, and nuts.

Sweet fruits: They can be combined among themselves. Sweet fruits are not compatible with acidic fruits; when the acids mix with the sugars they stay longer in the intestine and toxic fermentation take place. In addition, the formation of glucose takes longer.

Do not mix sweet fruits with cheese, yogurt, nuts, seeds, beans, chicken, fish, red meat, eggs and coconut.

Neutral fruits: Consuming neutral fruits (walnuts, hazelnuts, almonds, peanuts, etc.) and sweet fruits in the same meal will always cause indigestion that can injure the liver. When the oils from neutral fruits combine with the sugars of sweet fruits, they produce toxic compounds harmful to body cells. Neutral fruits can be combined among themselves.

Combinations you should avoid

1. Oranges and carrots: They can cause malfunction of the liver. They increase the production of bile, increase substances that harm the kidneys, and may cause heartburn.

2. Pineapples and dairy products: This combination is quite toxic to the organism.

3. Papayas and lemons: It may generate problems with hemoglobin, causing anemia.

General recommendations to follow when eating fruit

1. Eat fruit before a meal, not after

2. Do not indulge in juices from acidic fruits

3. Do not take fruit juice after a meal. You can drink it one hour before the meal.

4. Do not mix fruits and vegetables within the same meal.

5. Do not mix oranges with other fruits.

6. Citric fruits should be eaten in the morning.

7. Sweet fruits can be eaten at any time of the day.

8. Fruits should be eaten ripe. Fruits that are not ripe become acidic in the body.

For a nutritive and tasty fruit salad, you can mix the following fruits: papaya, ripe mango, pears, figs, dates, red apple, peaches, banana, nectarines, and fresh cherries.

Final Thoughts

Many scientific studies have shown that when people eat adequate amounts of fruit, a substantial decrease of many common chronic diseases happens. Keep in mind, however, that incompatible fruit combinations may lead to disease.

Have a wonderful and healthy day.

Emilia Klapp, BS, RD.

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