Translations:Indian cuisine/15/en
Foods mentioned in ancient Indian scripture
While many ancient Indian recipes have been lost in history, one can look at ancient texts to see what was eaten in ancient and pre-historic India.
- Barley—(known as Yava in both Vedic and Classical Sanskrit) is mentioned many times in Rigveda and other Indian scriptures as one of the principal grains in ancient India
- Betel leaf—primary use is as a wrapper for the chewing of areca nut or tobacco, where it is mainly used to add flavour; may also be used in cooking, usually raw, for its peppery taste
- Breadfruit—fritters called jeev kadge phodi in Konkani in Malayalam are a local delicacy in coastal Karnataka and Kerala
- Chickpeas—popular dishes are made with chickpea flour, such as mirchi bajji and mirapakaya bajji
- Curd—a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk
- Figs—cultivated from Afghanistan to Portugal, also grown in Pithoragarh in the Kumaon hills of India; from the 15th century onwards, also grown in areas including Northern Europe and the New World
- Ghee—a class of clarified butter that originated in ancient India, commonly used in the Indian subcontinent, Middle-Eastern cuisine, traditional medicine, and religious rituals
- Grape wine—first-known mention of grape-based wines in India is from the late 4th-century BC writings of Chanakya
- Honey—the spiritual and supposed therapeutic use of honey in ancient India was documented in both the Vedas and the Ayurveda texts
- Mango—the Jain goddess Ambika is traditionally represented as sitting under a mango tree
- Mustard—brown mustard is a spice that was cultivated in the Indus Valley civilization and is one of the important spices used in the Indian subcontinent today
- Pomegranate—in some Hindu traditions, the pomegranate (Hindi: anār) symbolizes prosperity and fertility, and is associated with both Bhoomidevi (the earth goddess) and Lord Ganesha (the one fond of the many-seeded fruit)
- Rice—cultivated in the Indian subcontinent from as early as 5,000 BC
- Rice cake—quite a variety are available
- Rose apple—mainly eaten as a fruit and also used to make pickles (chambakka achar)
- Saffron—almost all saffron grows in a belt from Spain in the west to Kashmir in the east
- Salt—considered to be a very auspicious substance in Hinduism and is used in particular religious ceremonies like house-warmings and weddings; in Jainism, devotees lay an offering of raw rice with a pinch of salt before a deity to signify their devotion, and salt is sprinkled on a person's cremated remains before the ashes are buried
- Sesame oil—popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean
- Sorghum—commonly called jwaarie, jowar, jola, or jondhalaa, sorghum is one of the staple sources of nutrition
- Sugar—produced in the Indian subcontinent since ancient times, its cultivation spread from there into modern-day Afghanistan through the Khyber Pass
- Sugarcane—the earliest known production of crystalline sugar began in northern India; the earliest evidence of sugar production comes from ancient Sanskrit and Pali texts
- Turmeric—used widely as a spice in South Asian and Middle Eastern cooking