Essential Indian spices and their medicinal benefits

Indian cuisine is anything but bland. We like our food to be spicy, don’t we? Adding spices to our food not only enriches the flavor and taste of our food, but also brings the goodness of medicinal benefits. How? you can ask. Here are some spices and their medicinal qualities that make our diet good for our health-

Cardamom

Ground cardamom is used in tea, curries and rice as a flavor enhancer. This tasty spice has been used in traditional medicine for centuries and is packed with health benefits. According to some data, cardamom has antioxidant abilities and the ability to create molecules that can help fight cancer cells. Cardamom is used in the preparation of Indian sweets like Karaunji (a small pastry loaded with grated coconut, sugar, almonds, poppy seeds and cardamom) and others.

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Turmeric

This bright yellow spice gives Indian dishes their distinct hue. It is a relative of ginger root. Turmeric is well known for its anti-inflammatory qualities as well as its flavor and color in Indian cuisine. Turmeric has been used as a spice and herbal medicine in India for many years. Turmeric includes chemicals that have therapeutic benefits, according to studies. Curcuminoids in turmeric have been found to help reduce the frequency of patients suffering from heart attacks after bypass surgery in preliminary tests.

Turmeric is also used as a dietary supplement to treat inflammatory arthritis, skin conditions, and gastrointestinal issues.

Coriander

No Indian curry is complete without the coriander garnish. Coriander has been used in Indian families for ages to enhance the flavor and aroma of meals. Coriander is a culinary spice that helps prevent food poisoning. It is related to parsley, carrots and celery and comes from the plant (Coriandrum sativum). It is also used in international cuisine. Cilantro has many health benefits, including lowering blood sugar and improving stomach, heart, and brain health. It also protects the skin and prevents infections.

Cinnamon

Cinnamon (Cinnamomum Verum), often known as Ceylon cinnamon, is a bushy evergreen tree in the Lauraceae family. It is the bark of this tree that makes the spice. It is used to season meats, rice and hot apple juice. Cinnamon’s therapeutic characteristics help treat a variety of ailments, including sore throats, stomach ulcers, tumors, fungal infections, and spasms.

Ginger

Ginger has long been used to treat nausea, discomfort and inflammation and to improve food digestion. It works especially well for nausea associated with pregnancy, such as morning sickness. It has also been shown to be as effective as pharmaceuticals in treating menstrual discomfort. Ginger, which has powerful anti-inflammatory and antioxidant effects, is responsible for many of the therapeutic characteristics of ginger.

Clove

Clove (Syzygium aromaticum) is an evergreen tropical tree belonging to the Myrtaceae family, whose small reddish-brown flower buds are used as spices. Clove oil is particularly renowned for its therapeutic qualities. Clove oil relieves pain in joints, muscles and connective tissue, especially in rheumatoid arthritis. It can be used to relieve discomfort. It also helps in the treatment of skin irritations, bacterial infections, acne and pimples, among others.

Cumin

Cumin is a rich source of iron and has been used as a traditional remedy. Cumin contains antimicrobial and anti-inflammatory properties and is rich in antioxidants. Studies have shown that cumin helps digestion and reduces foodborne illness. According to some studies, cumin powder can be used as a low calorie diet to help people lose weight.

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