Written by Dr. Rutuja Dhore and edited by Mariel Bumanglag
Indian food is renowned to incorporate ages old culinary traditions and cultures from all over the world. India is rightly said as 'The Nation of Spices'. With variable climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Apart from adding colour, flavour and taste, consumption of spices provide infinite health benefits ; in fact it's merely the addition of a bouquet of spices that make traditional Indian home-cooked food, one of the healthiest meals eaten around the world. The nutritional values of spices are rooted in Ayurveda. Some of the spices and their medicinal values are stated as follows-
Asafoetida: In Ayurvedic medicine, it is used to aid digestion and gas, as well as treat bronchitis and kidney stones.It is also a rich source of antioxidants which helps in protecting against chronic inflammation, heart disease, cancer, and type 2 diabetes.
Black pepper: It aids in weight loss. It is also said to be good for digestion and prevents cancer by detoxifying the body. It consists of potassium that helps in regulating heart rate and high blood pressure and also in producing red blood cells.
Chili pepper: It reduces inflammation and acts as a natural pain relief remedy. It also clears nasal congestion. Its antibacterial properties also help fight chronic sinus infections as it can help induce vasoconstriction in the nasal blood vessels.
Bay leaf: The presence of linalool in bay leaf can lower the level of stress hormones in the body. These leaves help you calm down and combat symptoms of depression. Bay leaves have antimicrobial properties that help the wound heal completely.
Cinnamon: It has been prized for its medicinal properties for thousands of years. Modern science has now confirmed what people have known for ages. Two compounds found in cinnamon appear to inhibit the buildup of a protein called tau in the brain, which is one of the hallmarks of Alzheimer’s disease. It helped protect neurons, normalized neurotransmitter levels and improved motor function.
Cloves: The eugenol found in cloves helped reverse signs of liver cirrhosis. It also contains manganese that helps boost memory function while vitamin C and vitamin K boosts your immunity and prevents you from blood clots.
Coriander Seed: It is known for its medicinal properties, used to cure allergies, eye infections,anemia, bad cholesterol. It also promotes hair regrowth and delays the premature greying of the hair.
Fennel seed:It is important for enzyme activation, metabolism, cellular protection, bone development, blood sugar regulation, and wound healing. Fennel has been shown to have galactogenic properties, meaning it helps increase milk secretion in breastfeeding women.
Fenugreek seed: Fenugreek may help increase low testosterone and sperm levels. It also helps relieve painful menstruation.
Ginger: It curbs nausea and reduces cold and flu. Ginger protects your DNA from getting damaged and causing deformity among newborn children.
Garlic: At high doses, the sulfur compounds in garlic have been shown to protect against organ damage from heavy metal toxicity.
Along with this, there are numerous spices with non-exhaustive health benefits. By putting two and two together, the wealthy ancient Indian culture and Ayurveda, the immemorial health care system of India has acknowledged the benefits of spices. Thus, add a dash of spice to your life which will add longevity and health to your life.
Sources
Cover Photo by Ratul Ghosh on Unsplash
"Spices List - Indian Names". TheSpiceMarket. Retrieved 2 October 2013
"Glossary of Spices & Condiments - Indian Names". Syvum Technologies Inc. Retrieved 2 October 2013.
Gantzer, Hugh; Gantzer, Colleen (2014). SpiceStory. Spices Board of India. ISBN 9789383098385.
Duke, J.A. (2002). CRC Handbook of Medicinal Spices. CRC Press. p. 7. ISBN 978-1-4200-4048-7. Retrieved May 9, 2017.
Billing, Jennifer; Sherman, Paul W. (March 1998). "Antimicrobial Functions of Spices: Why Some Like it Hot". The Quarterly Review of Biology. 73 (1): 3–49. doi:10.1086/420058. PMID 9586227.
"Common Kitchen Spices Kill E. Coli O157:H7". August 18, 1998. Archived from the original on October 5, 1999. ...The study is the first in the United States that looks at the effect of common spices on E. coli O157:H7. Previous studies have concluded spices kill other foodborne pathogens. 'In the first part of our study, we tested 23 spices against E. coli O157:H7 in the laboratory', Fung said. 'We found that several spices are good at killing this strain of E. coli.'
International Organization for Standardization (2009). "67.220: Spices and condiments. Food additives". Retrieved April 23, 2009.
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