local Spices : For Taste, Flavour and Good Health.

What are spices?And identify at least five spices in the thumbnail picture above.

“Spices are the magic ingredients that make our food delicious and nutritious”~~Rachael Ray
source
A spice is usually defined as an aromatic and pungent vegetable substance that adds characteristic flavour, colour and aroma to the edibles.

They are may consist of dried plant parts i.e; Clove or are fresh i.e; Ginger that are used not only for the seasoning and flavouring of food but are also of medicinal importance and used either in the crude form or in different pharmaceutical preparations.

The spices thumb nailed in the topic include Ginger, Garlic, Clove, Black Pepper, Tail Pepper, White Pepper, Onion, Nutmeg and Curry leaves.

What are the local names of spices you could identify with local pictures from your kitchen?

Ginger

Its local name is Adrak
Scientifically it is called Zingiber officinale

Garlic

Its local name is Lehsan
Scientifically it is called Allium sativum

Clove

Its local name is Long
Scientifically it is called Syzygium aromaticum

Black Pepper

Its local name is Kali Mirch
Scientifically it is called Piper nigrum

Tail pepper

Its local name is Kabab Chinni
Scientifically it is names as Piper cubeba

White Pepper

Its local name is Sufaid Mirch
Scientifically it is referred as Piper nigrum just like black pepper

Curry leaves

Commonly it’s called Curry patta
Its scientific origin is Murraya koenigi

Nutmeg

Scientific name of nutmeg is Myristica fragrans
Its locally called Jaefil

Onion

Its local name is Piyaz or Ghanda
Its botanical origin is Allium cepa

How do you get to know these spices and when do you apply them individually or as a combination?

Since my childhood, I know very well about these spices because these are used on the daily basis in our kitchen. My mother; being a cook, has very friendly relationship with these spices, so have I. She always believe in the good words of Thomas Keller;
“A recipe has no soul. You, as a cook, must bring soul to the recipe”
Source
Thataway, according to her, those are the spices that put soul into the food.
Selection of the spices is according to the particular recipe. As for as my way of choosing the particular spice is concerned, I choose them according to my own recipes. And you will be surprised to know that sometimes when I mix one or more spices in a different manner, they make a new recipe with wonderful taste.

How do you measure the quantity to be used when preparing any local dish?

Measuring the accurate quantity of spices is also an art. Not everybody knows this art but this blessing is only to those who have a wonderful talent and experience of so many years. As for as my way to measure the required quantity of spices is concerned, I use them according to counting or you can simply say numbers, in crude or raw form. Sometimes I also measure them according to teaspoon or tablespoon, when present in powdered form.

“The secret of happiness is variety, but the secret of variety, like the secret of all spices, is knowing when to use it”~~Daniel Gilbert
Source

Are there any claimed or confirmed health benefits of these spices you have identified?

Like millions of people, during my childhood I was of the view that spices just add flavour and aroma to the food; but later on my idea was reject by myself while I was reading a research paper. Being a medical student, researching about every edible according to medicinal point of view is my utmost activity. Thus I came to know the pharmacognostic features of these spices along with their health benefits as mentioned below:
Red variety of Onion is loaded with many nutrients, has antioxidants, lowers blood glucose level and has anti inflammatory properties.
Ginger and garlic also reduce sugar in blood as well as they loose body weight by lowering fats concentration in the body.
Pepper fights the flu, reduces cancer growth, relieves joint pain and improves the metabolism.
Curry leavesand effective against morning sickness, manage hypertension and diabetes, reduce the risk of cancer and heart diseases and are powerful antioxidants.