Spices Medicinal Foods

To connoisseurs of Indian food, spices provide the zing to Indian cooking. Spices provide a wide variety of flavours, colours and textures. Hence, the world seeks Indian spices.

Spices were originally medicinal herbs, before they were integrated into Indian cuisine. Merchants from Arabia travelled by ship and on foot to trade with India. They carried back caravan-loads of spices.

For instance, fresh, dried, or powdered, chilies will not just give your food a kick, They also may boost your metabolism and help keep blood vessels healthy. One possible reason is capsaicin, the compound that makes them spicy.

Cumin is used worldwide and is a key ingredient in many Indian dishes, cumin is naturally rich in iron. It may play a role in weight loss, too. One study of 88 overweight women found that those who ate a little less than a teaspoon of cumin a day while on a low-calorie diet lost more body fat and weight as those on the same diet who didn’t add cumin.

Turmeric, the yellow spice gets a lot of hype, and for good reason. It’s a good source of curcumin, an antioxidant that eases inflammation. Research suggests that curcumin may help ease pain. And other research shows that eating even small amounts of turmeric regularly may help prevent or slow down Alzheimer’s disease, possibly by helping prevent the brain plaques that lead to dementia.

Similarly, every spice has a place not just as an ingredient, but also as an important herb to keep us fit and healthy !