Tamil Food ( Introduction )
Sangam Tamil literature and Sangam Tamil civilisation unveil the sophisticated ancient Tamil culture. Sangam literature is a record of the history of ancient Tamilakam of about 600 years (300 B.C. to 300 A.D.). The Sangam Tamil poets have left these breathtaking poems for all of us to relish. The poems have abundant references about rich Sangam Tamil cuisine.
Sangam Era culture have a recognisable cuisine, a specific set of cooking traditions. The six tastes of Tamils are 1. Sweet 2. pungent (mirchi) 3.bitter 4. Salt. 5. sour. and 6. astringent. Over the years Sangam Era gastronomy has greatly evolved and they have used characteristic spices and the combination of flavours unique to Sangam period. The Sangam Era culinary had unique flavours, the tangy twist and the plethora of vegetables were used in their recipes. The gastronomy of Sangam Tamil cuisine was dominated by rice, lentils, tamarind, coconut and curry leaves.
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