The magic of Bengal spice: How spices create flavour and tradition across generations

What is a cuisine without spice in it? The Bengalis can only have food in peace if there's spice. Even we see people leaving Bangladesh carrying the spices with them! Spices spice up the Bangla cuisine!

The term 'spice' in the culinary arts refers to any dried plant part, apart from the leaves, that is used to season and flavour a dish but isn't the primary ingredient.

They are any aromatic plant, plant part, or plant product used as a condiment or for flavouring food. The value of spices is due to the presence of aroma, the essential oil. These are mainly obtained from tropical plants and were once among the first objects of commerce between the East and West. 

The quest for spices has dramatically influenced world history. The search for sea routes to the spice-rich East led to the voyages of explorers like Vasco da Gama, Columbus, and Magellan and the establishment of the Portuguese, Dutch, and British East India Companies.

But ancient India had played the most influential role. Several famous spices have played a delicious role in the rich cuisine of India and the great Bangla. 

Some popular spices and their sources from seeds are Coriander (Dhonia), Cumin (Jeera), Fenugreek (Methi), Black cumin (Kalonji), Mustard (Shorshe), Cardamom (Elach), Black cardamom (Kalo/Boro elach) Nutmeg (Jayfol), Pepper (Gol morich), Cinnamon (Darchini) is the one that comes from the bark of trees.

Bay leaf (Tej pata), Mint (Pudiana pata), Cilantro (Dhonia pata), and Onion leaves (Peyaj pata) are sourced from leaves. From bulb or tubers, Ginger (Aada), Garlic (Roshun), Turmeric (Holud), and Red chilli (Laal morich). The expensive spices Cloves (Lobongo), Saffron (Jafran) and star anise (Star moshla) are derived from flowers. 

Cumin seeds are brown with an earthy flavour and a strong aroma, making them a staple in every Bengali household. They can be used whole, roasted, and ground into a paste or powder, adding a smoky flavour to fish, meat, and vegetable dishes.

Kalonji are tiny black seeds with a slightly rough texture and a peppery flavour. To instantly enhance the flavour, they can be added to almost any dish, including cookies, naans, parathas, lentils, and vegetables.

Mustard seeds are available in black or yellow and can add a smoky and nutty flavour to any dish. They are a staple for pickles, chutneys, curries, and vegetables and can be used whole or in powdered form.

Shorshe Elish, the famous Bengali food, is prepared from these shorshe. White mustard seeds are also available. 

Fenugreek seeds are yellowish with a bitter and nutty flavour. They have a strong fragrance and can easily overpower a dish if not used sparingly. However, in moderate amounts, methi enhances the flavour of lentils, soups, and chutneys.

Turmeric has a slightly pungent and earthy aroma. When used in the right amount, it imparts a beautiful golden colour to curries, daal, and vegetables.

Known for its medicinal benefits, turmeric can be consumed raw or in powdered form, though raw turmeric has a more pungent taste.

Red chilli is the most commonly used hot spice, adding a vibrant red hue to dishes. Kashmiri red chilli is sought after worldwide for its distinctive hot flavour and intense colour.

Cinnamon has a delicate and sweet aroma. This spice is extensively used in Bengali cuisine, in whole or powdered form. Adding a few pieces of broken cinnamon sticks to hot oil before cooking imparts an intense aroma. Its warm, sweet flavour is also popular in desserts and is a critical ingredient in garam masala.

Cardamom (elach) has a strong, aromatic, and resinous fragrance. In a sweet dish or spicy, cardamom is a must. Black cardamom has a smoky, excellent aroma that is not bitter. Both types add a distinctive flavour to dishes.

Nutmeg is the seed or ground spice from several tree species of Myristica, particularly the fragrant nutmeg tree (Myristica fragrans). It has a distinctive pungent fragrance and a warm, slightly sweet taste.

Mace is Nutmeg's sister spice, which also comes from the nutmeg tree, which produces two unique spices. Nutmeg is the seed, while mace is derived from the aril, a delicate, lace-like coating around the seed. Mace has a flavour similar to Nutmeg but is made from a reddish seed covering.

Star anise, with its star-shaped fragments, offers an alluring liquorice-like aroma and complex flavour. Originating from the evergreen trees of Southwest China, star anise has evolved from its ancient medicinal use to become a culinary favourite worldwide, known for its mysterious and enchanting presence.

Saffron is derived from the Crocus sativus flower, or the 'saffron crocuses.  The vivid crimson stigmas and styles, known as threads, are collected and dried to be used primarily as a seasoning and colouring agent in food.

All these are essential spices, along with a few extraordinary Bangal spice mixes that enhance the flavours of dishes, including paanch phoron, bhaja moshla, and garam moshla. There are also other biriyani moshla and mezbani moshla in Chattagram. 

Bangladesh's largest spice wholesale market is established in Khatunganj, Chattogram. Traders from the country collect their spices from this market, where many businesses have operated for generations—the spice market peaks during the two Eid seasons.

Before Ramadan, the market heats up and remains busy until after Eid-ul-Azha. At the same time, Bangladesh has a high demand for spices; more than local production is required, leading to regular imports and higher prices.

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