By Zia ur Rehman
ISLAMABAD, Sep 1 (APP):: In Asia’s vibrant culinary traditions, spices are not just ingredients…..they are the soul of the cuisine. From Karachi’s lively streets to Delhi’s spirited markets, spices are revered for their flavour and deep cultural significance. They form the essence of traditional dishes, imparting every meal with aromatic richness passed down through generations. As these spices gain global acclaim, preserving their quality, particularly during the challenging monsoon season, becomes vital.
The story of spices is deeply intertwined with the history of the Indian subcontinent. Mentioned in ancient texts like the Rig Veda (around 6000 BC), spices have been central to both culinary and medicinal practices in Asia. Their trade influenced major historical events, as civilizations like the Greeks, Romans, and Arabs sought these valuable commodities. The spice trade drove explorations by figures such as Vasco da Gama and Ferdinand Magellan, underscoring their global importance.
“Spices are the soul of our dishes and directly impact our success,” says Chef of the Balla Tikka House, Rawalpindi known for Asian cuisine. “When spices lose their potency due to humidity, it’s not just about flavour—it’s a business risk. Compromised spices lead to compromised dishes, resulting in disappointed customers and lost revenue.”
Executive Chef Islamabad Hotel, Imran Ashraf talking to APP emphasized the need to maintain spice quality during the monsoon, noting that “fresh, aromatic spices make our dishes unique and memorable. Preserving their integrity is crucial for maintaining our reputation and customer loyalty.”
Women are especially passionate about spicy food,” says Saima Javed, spice lover and a food journalist who claimed to keep on exploring eateries of Twin Cities to find a new taste. “We’re often the ones driving our families to the best dining spots because we crave that bold, aromatic flavor. If restaurants don’t maintain the quality of their spices during the monsoon, they risk losing a key part of their customer base. Our enthusiasm for spices significantly influences where families choose to dine, making it essential for restaurants to preserve spice integrity to keep us coming back.”
Challenges Faced by Spices During Monsoon
In Pakistan, the arrival of monsoon brings with it a surge in humidity and heavy rains, which can pose significant challenges for spice lovers and sellers alike. The moisture from the rain can cause spices to clump together, diminishing their flavor and aroma. Additionally, the damp conditions create a breeding ground for pests like weevils, which can further spoil these essential ingredients.
Local Experiences and Solutions
Chef Ahmed Khan from Islamabad’s renowned Melody Food Street sharing his expertise with APP said that the integrity of spices used in dishes like Mutton Karahi cannot be compromised during the rainy season. “The spices are critical to the dish’s flavor,” he says. “When they lose their quality due to the damp weather, it affects the entire dish. That is why we keep limited stock and buy fresh from the mark to avoid risk of storage issues.”
Spice vendors are also feeling the pressure. Mr. Zafar of United Pansar and Masala Store recounts the difficulties faced during monsoon. “We store our spices in airtight containers and keep them in cool, dark places to preserve their taste and aroma,” he said. This practice helps mitigate spoilage and maintain the spices’ integrity.
Similarly, store owner Mumtaz emphasizes the importance of meticulous storage. “Proper handling and storage of spices are crucial during monsoon,” she notes. Experts suggest transferring spices to airtight jars before the rainy season begins and storing them away from heat sources and moisture.
The owner of Punjab Iftikhat Traders, a wholesale spice dealer in Rawalpindi, told APP that protecting spice sacks from humidity is vital for maintaining quality. They use airtight packaging to prevent moisture, add moisture-absorbing packets, and store sacks elevated on pallets to avoid ground moisture and improve air circulation. They also employ climate-controlled environments or dehumidifiers for consistent dryness. Regular inspections help address dampness and pests, while tarps and protective sheeting shield the sacks from rain and high humidity in the open market.
By adhering to these guidelines, cooks and vendors can better preserve the enchanting qualities of Pakistani spices, ensuring that the rich, poetic flavors of traditional dishes like Nihari and Haleem remain vibrant despite the monsoon’s challenges. In doing so, they honor the cultural legacy of these spices, keeping their tantalizing aroma and taste alive for generations to come.
