All Indian cuisines are flavored with spices. Inclusion of spices is one remarkable feature of Indian cooking, which enriches the food with its exquisite taste and smell. Though it was long believed that spices were added to enhance the taste of the dishes, it is now evident that each Spice has its own medicinal value and serves as a remedy to some ailments and prevents the takers from many diseases.
There exists a wrong notion that all Indian curries are prepared using excessive oil and the Spices aid them in inviting health troubles to the consumers. The statement is totally wrong. Each spice has a significant medicinal value, and traditionally these are added in food stuff in right combinations to prevent a person from being struck by illness.
Cumin is a dry spice used by Indians in many types of dishes. It has a warm flavor and helps digestion. Another extremely rich spice is the turmeric. It is yellow in color and slightly bitter in taste. It is used in most of the dishes in South Indian cuisines. Turmeric acts well against skin diseases and is a very strong disinfectant. Also, taking small quantities of turmeric continuously is said to prevent the occurrence of cancer. Curcumin, a compound in turmeric is said to inhibit breast cancer in women. Turmeric is also said to suppress Arthritis, Rheumatism and possibly prevent brain ageing.
It has been proved that consuming half a spoon of Cinnamon each day, reduces blood sugar levels and dissolves the bad cholesterol accumulated in the body. The intake benefits diabetes patients to a large level as it reduces the dependency on insulin.
Cardamom is the most aromatic of all spices. Small quantity of Cardamom intake is capable of treating indigestion, loss of appetite, nausea and also depression. Cloves are the best remedy for toothache in India for centuries. These small dark buds of clove tree possess anti bacterial properties. Due to its anesthetic nature, it serves as a cure for tooth ache. Fenugreek (methi) seeds and leaves are used in all Indian cuisines. They act as a blood purifier, maintain metabolism and cures several skin problems.
Saffron, the most expensive spice, possesses anti ageing properties. It is also rich in vitamins and minerals and is a good natural source of anti depressant.
All these spices are used in one way or the other in all Indian cuisines be it Punjabi, Gujarati, South Indian or Rajasthani. A wholesome Indian thali thus offers much more than nourishing ones’ taste buds. For more details on Indian thalis visit www.mahabhoj.com.
INDIAN SPICES-ADDING FLAVOR TO LIFE
Posted in Restaurants
All Indian cuisines are flavored with spices. Inclusion of spices is one remarkable feature of Indian cooking, which enriches the food with its exquisite taste and smell. Though it was long believed that spices were added to enhance the taste of the dishes, it is now evident that each Spice has its own medicinal value and serves as a remedy to some ailments and prevents the takers from many diseases.
There exists a wrong notion that all Indian curries are prepared using excessive oil and the Spices aid them in inviting health troubles to the consumers. The statement is totally wrong. Each spice has a significant medicinal value, and traditionally these are added in food stuff in right combinations to prevent a person from being struck by illness.
Cumin is a dry spice used by Indians in many types of dishes. It has a warm flavor and helps digestion. Another extremely rich spice is the turmeric. It is yellow in color and slightly bitter in taste. It is used in most of the dishes in South Indian cuisines. Turmeric acts well against skin diseases and is a very strong disinfectant. Also, taking small quantities of turmeric continuously is said to prevent the occurrence of cancer. Curcumin, a compound in turmeric is said to inhibit breast cancer in women. Turmeric is also said to suppress Arthritis, Rheumatism and possibly prevent brain ageing.
It has been proved that consuming half a spoon of Cinnamon each day, reduces blood sugar levels and dissolves the bad cholesterol accumulated in the body. The intake benefits diabetes patients to a large level as it reduces the dependency on insulin.
Cardamom is the most aromatic of all spices. Small quantity of Cardamom intake is capable of treating indigestion, loss of appetite, nausea and also depression. Cloves are the best remedy for toothache in India for centuries. These small dark buds of clove tree possess anti bacterial properties. Due to its anesthetic nature, it serves as a cure for tooth ache. Fenugreek (methi) seeds and leaves are used in all Indian cuisines. They act as a blood purifier, maintain metabolism and cures several skin problems.
Saffron, the most expensive spice, possesses anti ageing properties. It is also rich in vitamins and minerals and is a good natural source of anti depressant.
All these spices are used in one way or the other in all Indian cuisines be it Punjabi, Gujarati, South Indian or Rajasthani. A wholesome Indian thali thus offers much more than nourishing ones’ taste buds. For more details on Indian thalis visit www.mahabhoj.com.