The Ethnobotanical, Therapeutic, and Cultural Dimensions of Aromatic Spices in India: A Comprehensive Synthesis
DOI:
https://doi.org/10.59436/jsiane.v6i1.26.2583-2093Keywords:
Ethnobotanical, Therapeutic Cultural, Dimensions, Aromatic Spices, IndiaAbstract
The relationship between the Indian subcontinent and aromatic spices represents a profoundly enduring cultural and botanical phenomenon. For millennia, indigenous and naturalized spices have shaped India's economic paradigms, ethnobotanical knowledge systems, culinary identities, and ritualistic frameworks. This paper presents a comprehensive qualitative meta-synthesis of ten culturally significant spices Turmeric, Cumin, Coriander, Cardamom, Cinnamon, Cloves, Black Pepper, Ginger, Fennel, and Mustard Seeds analyzing their intersectionality across culinary, medicinal, and symbolic domains. By examining the Ayurvedic concept of Upaskar, the historical impact of the global Spice Route, and specific ritual practices such as the Haldi ceremony, this research demonstrates that spices in India are not merely flavorings but multivalent boundary objects. They mediate therapeutic intervention, socio-economic stratification, and divine invocation. The persistent integration of traditional spice knowledge into modern Indian life, despite centuries of colonial disruption and contemporary globalization, highlights the remarkable resilience of this embodied botanical heritage. This study bridges historical ethnobotany, modern pharmacology, and cultural anthropology to underscore the holistic worldview inherent in Indian spice utilization.
References
Dash, S., Nayak, S., & Padhy, R. N. (2024). Aromatic oasis: Exploring the richness of Odisha's fragrant flora. Journal of Pharmacognosy and Phytochemistry, 13(1), 234-241.
Divakaran, M., Babu, K. N., & Peter, K. V. (2018). Legacy of Indian spices: Its production and processing. In Value addition of horticultural crops: Recent trends and future directions (pp. 25-46). Springer.
Dubey, S. (2017). Indian spices and their medicinal value. Indian Journal of Pharmaceutical Education and Research, 51(3S), S41-S48.
Gayathri, K., Nair, K. S., & Anbukkani, P. (2014). A study on the performance of major spices in India. Asia Pacific Journal of Management & Entrepreneurship Research, 3(2), 145-158.
Ilyas, M. (1980). Spices in India: III. Economic Botany, 34(3), 236-254.
Kurian, J., Kuruvila, A., & Subramoniam, A. (2011). Impact of the India Sri Lanka Free Trade Agreement on pepper trade in Kerala. Journal of Spices and Aromatic Crops, 20(1), 1-12.
Madaleno, I. M. (2015). Growing fruit trees, medicinal plants and spices in the state of Goa, India. WIT Transactions on Ecology and the Environment, 193, 215-226.
Mangalassary, S. (2016). Indian cuisine-the cultural connection. In Ethnic cuisine (pp. 123-145). Springer.
Nair, K. P. P. (2006). The agronomy and economy of cardamom (Elettaria cardamomum M.): The "Queen of Spices". Advances in Agronomy, 91, 179-471.
Nair, K. P. P. (2020). The geography of black pepper (Piper nigrum): The "King" of spices (Vol. 1). Springer.
Paleker, G. (2023). Rhizome networks: Turmeric's global journey from haldi doodh to turmeric latte. Agenda, 37(1), 78-95.
Ravindran, P. N., Babu, K. N., & Nirmal Babu, K. (Eds.). (2024). Handbook of spices in India: 75 years of research and development. Springer.
Reddi, K. R. (2013). A touch of turmeric: Examining an Ayurvedic treasure. Advances in Anthropology, 3(2), 91-99. Sen, C. T. (2015). Feasts and fasts: A history of food in India. Reaktion Books.
Zumbroich, T. J. (2013). From mouth fresheners to erotic perfumes: The evolving socio-cultural significance of nutmeg, mace and cloves in South Asia. Journal of the Royal Asiatic Society, 23(2), 291-319.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Maharaj Singh Educational Research Development Society
This work is licensed under a Creative Commons Attribution 4.0 International License.
