We often remember the Mughal Empire for its huge army, magnificent buildings and excellent art and culture, but one important aspect that is often ignored is the world of the royal kitchen. The aroma of the dishes served in the Mughal court, their dark colour, and deep taste, all this would not have been possible without spices.
In such a situation, the question is, where did these spices come from and how did they become the identity of Mughal cuisine? Let us know the sources of spices for the Mughals, their trade routes, and their role in the royal cuisine.
India is a big center of spices
When the Mughals came to India, they found a rich tradition of spices already in the soil. Many main spices used to reach the court directly from different climatic zones of India. Dry coriander, cumin, fenugreek, mustard, fennel etc. used to reach the royal kitchen from North India and Gangaymuna Doab. There were fertile fields around cities like Agra, Delhi, Fatehpur Sikri and later Shahjahanabad, from which the supply of everyday spices was easy. Many types of spices and aromatic seeds came from Gujarat, Malwa and Rajasthan.
During the Mughal era, many types of spices and aromatic seeds were brought from Gujarat, Malwa and Rajasthan.
Sesame seeds, celery, nigella seeds, dry chillies etc. also come from this area. Asafoetida was imported from Central Asian countries but the center of its trade was actually Gujarat. Everything from black pepper to curry leaves was supplied from South India. Black pepper, small cardamom, curry leaves, tamarind, dry chili etc. were available from here. Although Mughal rule had a limited direct hold on the south, there was a strong trade network through which these spices reached the royal kitchens of North India.
spices coming from sea routes
By the time of the Mughal period, the spice trade was not limited to land only, but large quantities of ingredients for the royal kitchen also started arriving through sea routes. The sea coast of Kerala and Karnataka, often called the Spice Coast, was a major source of spices like black pepper, cinnamon, cloves, nutmeg, mace. These spices were purchased from local kings. In this way, through Arab, Gujarati and later European traders, they reached ports like Surat, Khambhat, Daman, Diu and from there proceeded towards Delhi, Agra and Lahore.
Arab and Persian traders were active in the Indian Ocean and Arabian Sea for centuries. Even during the Mughal period theyThey brought aromatic resins, some exotic herbs and raw materials for perfumes from Yemen, Oman and the Gulf countries.Spices like black pepper, cardamom, turmeric, ginger were bought from India and transported to West Asia and Europe.These traders played an important role in controlling the price, quality and supply of spices.
Some special varieties of saffron were imported from Persia i.e. today’s Iran.
Spices from Central Asia and Persia
The roots of the Mughal dynasty were connected to Central Asia, hence the influence of the tastes and aromas there was natural on the royal kitchen. Many spices continued to reach the Mughal court directly from there or through Persia (Iran). For the Mughals, saffron was not just a spice but a symbol of royal status. Its main source was Kashmir, where it was cultivated under royal patronage. Some saffron also came from Persia, but Kashmiri saffron got special importance during the Mughal period. Saffron is used in dishes like Shahi Pulao, Zarda, Sheerkhurma, Sheermal, Phirni, Badami Khoya as well as in perfumes and scented drinks.
Things coming from Central Asia and Iran, although not directly spices, were part of the royal taste. Almonds, pistachios, walnuts, cashews, rose water and gulkand made from rose petals, kewra water and other aromatic extracts were used in Mughal sweets and pulao. All these things were brought via Kabul, Kandahar, Herat and Iran.
Peppers, Potatoes and Tomatoes Came to India from the American continent through Portuguese traders.
Chillies, potatoes and tomatoes arrived again
Chillies, potatoes and tomatoes were not part of Indian cuisine in the early Mughal period. These three crops came to India from the American continent through Portuguese traders. The Mughals initially relied on black pepper, long chillies and aromatic herbs to enhance flavour. When red chilli came to India, its cultivation started in the south and west regions. Gradually it also got included in Mughal cuisine. Now red chillies began to be seen in royal curries, korma and kebabs, although very hot chillies were always avoided in court food; Balanced and mild spiciness was preferred.
The role of potatoes and tomatoes in the Mughal kitchen was initially very limited, but in the later period, especially in line with regional kitchens, they also gradually started becoming a part of the kitchen. However, many traditional dishes of pure Mughal-e-Azam style remained without potatoes and tomatoes and even today these things are missing in old recipes.
Korma, the Navratna of the Mughals.
spice trade routes
For the Mughal Empire, spices were not just a means of adding taste, but were also an important item from the economic point of view. These were brought to the capital through an organized system. Spices were transported in caravans from villages to towns, from there to big cities and then to the capital. Camels, bulls and horses were the backbone of these caravans. There used to be caravanserais on the way, where traders would stop, pay taxes and move on.
The Mughal administration often imposed taxes, duties or customs duties on spices. He specially monitored the supply of high quality spices for the royal kitchen. Many times the Nawab or Subedar, in collaboration with local traders, would prepare separate spice stores for the royal court, so that the royal kitchen would not be affected in case of shortage or inflation.
Use of spices in royal kitchen is not just for taste, it is an art.
The most special thing about Mughal food was that the use of spices was restrained and balanced. Adding too much chilli or too much garam masala was considered against the dignity of the royal kitchen. Garam masala prepared in Mughal kitchen was often made from black pepper, cloves, cinnamon, big and small cardamom, mace and nutmeg. These spices were lightly roasted and finely ground, and added in small quantities at the end of the dish or in the middle of cooking, so that the aroma remained and the flavor was deep and the food did not seem heavy.
Mughlai Biryani.
Saffron is added to zarda, shahi pulao, biryani, dry milk, shahi tukde etc. Turmeric is added to curries and non-vegetarian dishes to give it a light yellow color and mild aroma. Rose water or kewra water was added to flavor sweet and certain salty dishes. Hakims had great importance in the Mughal court. Many times he used to give advice according to the nature of the spices used in the royal food, so that there is no adverse effect on the health of the king and queens. Emphasis on some hot spices for cold areas and use of light spices and more rose water, kewra, khus etc. in summer season was recommended.
In this way, we can say that the story of the smell and taste of Mughal royal food is actually the story of a long journey. From fields to ports, from sea to caravans, and then to the threshold of the royal kitchen. Some spices came from the fields here. Some came from across the sea, on Arab and European ships. Some passed through the valleys of Central Asia and Kashmir and reached the royal throne. All these sources and paths together gave the unique identity to Mughal cuisine, which we know today as Mughlai food, in which the aroma of saffron, sweetness of cardamom, mild sharpness of black pepper and soft fragrance of rose water, all mix together and become the taste of history.
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