World’s Most Diversified Cuisine: Combination Ethnic Oils and Indian Cooking

Introduction

Oils are versatile and are considered to be a great aroma career. The first oil seed was found by the gatherers and hunters when they were searching for food, intuitively they realized how nutritious and nourishing the food was. Oils are extensively used in the kitchen, in medicines and for beauty preparations. The origin of oils is always botanical, in the warmer places of the world, vegetable, nuts, and seeds oil have been utilized for many years. Sunflower, sesame, linseed, and poppy seeds were commonly used.

Initially the non-vegetable fats were commonly utilized because the climate was unsuitable for growing oilseed crops and the field rich land was much more suited for racing animals. Hard fats like butter, lard, suet and margarine were used commonly for cooking.

Gratefully, in the last hundred years and so there has been a decrease in the use of non-vegetable fats and an increase in the consumption of vegetable oils, as seed crops and oil grains have been developed to suit other climates and even there is a huge improvement in the production techniques. The techniques employed for cooking are all same around the world. The only difference is that according to the cuisine, the methods could be a combination of a few or might be known by different names depending upon the country. The Indian methods of cooking have enhanced the flavor of the most renowned cuisine that is the Indian cuisine, they are simple and combinations of many methods used together.

Literature Review

Oils are commonly fluid at room temperature, despite the fact that there is the saturated fat content in a few oils so they are solid in nature. With regards to oils there is a wide assortment of cooking oils to look over. Different types of oils have different qualities that make them good for its uses. Here are listed some of the most healthy and commonly used oils:

1. Clarified Butter (Ghee)

Ghee is a category of illuminated margarine. It is formed by both Buffalo's and cow’s milk, though not an oil type, but considered as one of the healthiest and best choices available nowadays for cooking. It is originated from the Indian subcontinent and usually utilized in Center Eastern food. It is A, D, and E vitamin-rich and more superior than other oils as it is incredible for digestion and enhances brain functioning, and strengthens bones. Its smoke point is 252°C/490°F, best utilized for deep frying.

2. Olive Oil

Edible oils are been used since centuries to enrich the diet. Olive trees have made the biggest contribution to the historical backdrop of edible oils and it is the principal oil one would think of when asked about popular oils for cooking. It is commonly utilized in Mediterranean Countries. The two main types of olive oil generally used are:

Extra Virgin Olive Oil

One of the highest grade and most delicious olive oil. It is an extravagant variety to olive oils. It is monounsaturated fat-rich, which reduces heart-related diseases and furthermore has polyphenols which goes about as cell reinforcements and lower the oxidative strain from body. Its smoke point is 190°C/374°F, which works best for salad dressing.

Refined Olive Oil

It is an oil named as pure olive oil, acquired from virgin olive oil and refined using agents as alkalis, acids, etc. Its smoke point is 210°C /410°F, best used for grilling, frying, roasting, and sautéing vegetables and nuts.

3. Mustard Oil

It is made with seeds of mustard and is ordinarily utilized in India. Rajasthan and Canada are leading producers of mustard oil. It has a very strong flavor It has the lowest saturated fat of all oils, is the second richest source of linoleic acid(Omega-3), helps in blood circulation protects us from infections, and relieves us from colds and coughs. Its smoke point is 250°C/480°F, and is best used to make pickles, curries and sauces.

4. Coconut Oil

One of the newest oil on the block. It is a palatable oil extricated from the kernel format of matured coconut harvested from the coconut palm. Indonesia is the world's leading producer of coconut oil. It is a crucial oil to South East Asian regions, true virgin coconut oil is a premium product. It is viewed out to be the healthiest as well as easily accessible oil. It has a high saturated fat content and Omega-3, it lowers cholesterol improves brain functions and slaughters viruses, bacteria, and fungi. Its smoke point is 177°C/350°F, best used for general cooking, baking, and frying.

5. Sunflower Oil

Oil extracted from seeds of sunflower. Ukraine and Russia are the leading producers of sunflower oil. With respect to nutritional value, it is Vitamin E and Omega-6 rich, good for the heart. It is an energy booster and also strengthens immune system. Its smoke point is 232°C/450°F, best utilized for deep frying, and also acts as a vegetable triglyceride.

6. Canola Oil

Vegetable oil is obtained from an assortment of rapeseeds. Canada is the leading producer of canola oil. It is a good source of oleic acid (Omega-9) and linoleic acid (Omega-6). Due to unsaturated fat content, it lowers the risk of coronary heart disease. Its smoke point is 200°C/400°F, exceptionally suitable for frying, baking, stewing braising, and marinating.

7. Palm Oil

The most widely produced oil in the world. Its oil is uprooted from the seeds of the fruit of the palm. Indonesia leads in the production of palm oil. It is rich in saturated fatty acids, vitamin K and magnesium, it protects brain functions, reduces heart disease risk, and improves vitamin A status. Its smoke point is 232°C/450°F, best used for high heat sautéing, frying, and baking and gives flavor to curry dishes and rich spicy stews.

8. Groundnut Oil

One of the major significant food crops for nutrition and commerce. It is a vegetable oil derived from peanuts. India and China are the world's largest producers of groundnut oil. It is rich in Vitamin E and is a good source of Oleic (Omega-9) and Linoleic (Omega-6), reduces heart disease risk and improves insulin sensitivity and lower blood sugar in people with diabetes. Its smoke point is 227°C /440°F, best used for deep frying, stir-frying shallow frying, and grilling.

9. Sesame Oil

One of the earliest known crop-based oil is an edible vegetable oil extricated from sesame seeds. Myanmar and China leads in production of sesame oil. It is E and K vitamin-rich, it brings down blood pressure and inflammation, has innate anti-cancerous properties. Its Smoke point is 210°C/410°F, best used for deep frying, stir-frying of meats and vegetables, sautéing, or for making an omelet.

10. Flaxseed Oil

It is derived from the ripened dried seeds of the flax plant. Canada is the leading producer of flaxseed oil. It has rich source of linoleic acid (Omega-3), it lowers the heart disease risk, cancer, and diabetes. Its smoke point is 107°C/225°F, best used for drizzling over fruits and yogurt and also dressing salads. Indian cooking is immense and vast. There is not a wide variety of Indian cooking techniques, but here are some of the best and most famous Indian cooking techniques used widely:

1. Talna (frying)

In Indian cuisine this is term used for frying. Generally done in a kadhai, used for frying of snacks, main course and even desserts.

2. Sekna

It implies baking or roasting. One can use this technique for Indian bread such as chappati, paratha, and so on, made on Tawa, likewise used for kebabs, bread made on sigri or tandoor.

3. Baghar

Also called as tadka in north, baghar in west and chonkna in Central India. Hot oil is used for tempering, as it has the properties of extracting colors and flavors of spices. The major use of tempering is to enhance the flavor of the dish with aromatic spices.

4. Bhunao (sautéing)

It is an amalgamation of sauté, stewing, and stir-frying. Most of Indian dishes are prepared using this technique, where the ingredients are sautéed, preceding finishing them into curries and dry preparations.

5. Bhapa (steaming)

Bhapa alludes to cooking with steam. It finds its uses in the breakfast to main meals and even desserts.

Discussion

There is an immense assortment of oils one can look over, however, mentioned above are the most usually utilized and healthy cooking oils. People being very health conscious these days, have reduced the use of cooking oils in their food as it has a high amount of fat content. Hence, they have replaced it to clarified butter, as mentioned above, this is one of the best choices of people, being very healthy and has less fat content compared to other oils. There are numerous variations of cooking oils which are utilized around the world, yet the most habitually utilized oils are olive, coconut, mustard, and vegetable oils. Olive oil these days is the most favorite oil, its beautiful taste and aroma is loved by people. It has many more health benefits than stated above. It is immensely used for Italian cuisine. Coconut oil was commonly used in the south, but since when people got to know about its versatility, many of them have switched to this oil. It has plenty of skin benefits, and health benefits and is also excellent for cooking.

The most famous oils ever used are vegetable oils, these are the very first cooking oils to be used and are extremely awesome for Indian cooking. Indian cuisine has won the heart of people globally. The best part about Indian cuisine is found out to be the methods implemented to prepare the food. The above discussed are extraordinary techniques used in Indian cooking which enhance the taste and authenticity of Indian food culture.

Conclusion

The variety of different oils has never been as large as it is today. There are more than 40 types of oil which are used worldwide. The significance of oils has been very vast since centuries. Each and every type of oil has its own importance and is used accordingly. Oils are flexible in nature meaning they can be used for more than many purposes. Indian cuisine is the world’s most diversified cuisine. The cooking techniques employed in India are the flavor enhancer to Indian Cuisine. A combination of both, ethnic oils and Indian cooking techniques employed in Indian Cuisine is the best one would ever have had.

References

1. Iburg, A. (2004). Oil and Vinegar. Rebo Intl.
2. Hawkins, K. (2008). Oil and Vinegar. Running Press.
3. Bali, P. S. (2009). Food Production Operations. Oxford.
4. Heisch, A. (2001). Oil and Vinegar. Silverback Books.

Bibliography

1. Howard, L. (2015). The Big Book of Healthy Cooking Oils. Page Street Publishing.
2. Larson, D. F. (1990). The Indonesia Vegetable Oil Sector.
3. Jordan, M. A. (2015). The Good Cook’s Book of Oil and Vinegar. Skyhorse Publishing.
4. Franklin, L. (2008). Oils and Vinegars. Rayland Peters & Small.
5. Good, J. (2012). Smoke Point of Oils for Healthy Cooking. Retrieved from- https://jonbarron.org>diet-and-nutrition.