They come in different shapes and colours, dried or fresh to brighten up you food palette! They add taste, colour and variety to the human existence and cause you to cringe in their absence. Just a pinch here or an extra there, can make a world of difference! Enter, the great Indian spices! From the tiny mustard, to the shapely kaali mirch, from exotic kesar to the ubiquitous haldi, spices have always helped Indian food stand out in the global arena.
The fame of Indian spices is older than recorded history. The story of Indian Spices is more than 7000 years old. Centuries before Greece and Rome had been discovered, sailing ships were carrying Indian spices, perfumes and textiles to Mesopotamia, Arabia and Egypt. It was the lure of these that brought many seafarers to the shores of India.
The Greek merchants thronged the markets of South India, buying many expensive items amongst which spices were one. Epicurean Rome was spending a fortune on Indian spices, silks, brocades, Dhaka Muslin and cloth of gold, etc. It is also said that Indian spices and other famed products were the main lure for expeditions to the East.
Today, when spices cost so little, it seems unbelievable that they were once a royal luxury and that men were willing to risk their lives in quest of them. The spices of the East were very valuable in those times; a pound of ginger was worth a sheep, a pound of mace worth three sheep or half a cow. There were rich people who were ready to exchange gold for pepper and cinnamon.
Now, even scientists are diving into the kitchen cupboard and discovering, to their pleasant surprise, the significant health benefits of some of the most common Indian.
The following is a list of commonly used Indian spices and some of their health benefits:
- Bay Leaf
Bay leaves contain compounds called parthenolides which have been helpful in the treatment of migraines, which could explain its traditional use as a natural headache remedy. They also contain eugenol, a compound with anti-inflammatory and anti-oxidant properties, explaining their long-use in herbal cold remedies.
- Cardamom
This versatile spice is included in a wide range of dishes, from Indian curries to desserts and teas. It’s believed to counteract stomach acidity, stimulate appetite, ease nausea, cure bad breath, and relieve gas and bloating. Referred to as the “Queen of All Spices” it contains potent antioxidants and is often included in liver detox. Cardamom has also been used as both an aphrodisiac and to fight obesity. Yet more study needs to be done on how well it may aid weight loss.
- Cinnamon
This spice is a rich source of antioxidants, has anti-inflammatory properties, eases digestion, and may even reduce blood sugar and cholesterol levels. It also helps stimulate blood flow and is an herbal remedy for poor circulation. Cinnamon is also considered helpful for weight loss, but more research is still needed.
- Cloves
The active compounds in clove lend it anti-bacterial and anti-fungal properties. It is also has anti-inflammatory effects and has been studied for use in aiding detoxification from environmental pollutants.
- Cumin
As a traditional herbal remedy its uses include: diuretic (helps the body shed water), relieve diarrhea and bowel spasms, relieve morning sickness, and ease carpal tunnel syndrome.
- Fennel Seed
Fennel seeds are not only loaded with powerful antioxidants, but also contains fibre, foliate, potassium, and vitamin C. It is believed to boost the immune system, reduce blood pressure, and aid in detoxification of the body. It contains compounds that help relieve smooth muscle spasms, which in effect, helps ease abdominal cramping and spasms. Fennel is also a mild appetite suppressant.
- Ginger
Ginger is packed with many active compounds, including gingerols, zingibain, bisabolenel, oleoresins, zingiberole, just to list a few. Its many proven uses: naturally treat nausea from morning sickness, treat nausea related to motion sickness (found to be more effective than Dramamine, without the side-effects); anti-inflammatory properties help ease muscle and joint pain. It also has a diaphoretic property (causes sweating) and so is used to cleanse and detoxify the body, stimulate circulation, and ease bronchitis and congestion.
- Turmeric
Often called the “King of Spices”, turmeric is an essential ingredient to the mix of spices known by most of us as curry. Its primary antioxidant, curcumin, is an essential ingredient for liver detox and is also a natural arthritis treatment for its anti-inflammatory effects. The latest scientific studies are showing that turmeric may also be a promising diet aid that targets the belly fat by inhibiting the growth of fat cells.
- Saffron (Zaffran)
It is the most expensive spice of all. It has a distinctively pungent, honey-like flavour and aroma. It is available as whole threads or powdered. When ground they form a russet powder. The filaments can be lightly roasted, crumbled in a little hot water and left to infuse to bring out their full strength. Saffron is used to colour rice dishes, sweets, puddings, sauces and soups to bright yellow.
Saffron, a spice derived from the flower of the saffron crocus (Crocus sativus), is native to Southwest Asia.
- Onion Seeds (Kalonji)
These are small, irregular shaped black seeds of the plant that grows in India – Kalonji. This spice can be used fresh or dry roasted in curries, and added to vegetables, relishes, pickles and yogurts. It is featured in many spice mixtures such as the Bengali five-spice mixture panchphoron, which also includes fenugreek, mustard, cumin and fennel.
India has a long culinary tradition of creating complex and flavourful dishes that are better known for their rich taste rather than their health benefits. Yet, it’s this liberal use of herbs and spices that makes this style of cooking highly nutritious.
Source: www.health.com
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