Indian Spices: A Healthy Affair!
For years, Spices have been used in India for three reasons;
- Their flavour
- Their ability to preserve food
- Their medicinal properties
With the rise in consideration of immunity-boosting food habits, the masses have understood the fact that several Indian spices are immunity boosters and can be used in our daily diet to meet the need of the hour considering the current pandemic. From turmeric, black pepper to the cumin seeds, etc., the spices play an integral part of almost every Indian recipe across various cooking styles. Spices like ginger, turmeric, and fenugreek are used as medicines from ancient times. The ayurvedic scripts mention about these spices. Ginger prevents dyspepsia; turmeric cures stomach ulcers and provides glowing skin and pepper act as an antihistamine.
Apart from above functions, spice also prevents rotting of food. They slow down the growth of bacteria and aids in preservation. There are many places in India where people still preserve their food through this technique due to unavailability of electricity. Some spices like cloves, fennels and cardamom are used as mouth refreshing agents and they are used all over the world. These spices aids in proper digestion curb nausea and prevent heartburn in the body.
Spices are not just confined to Indians only; they are famous globally. Western people also started to add them to their dishes.