Indian spices and their medicinal benefits

A variety of spices are required in an Indian kitchen. In addition, the wide range of flavours that these spices provide to the foods they also add a very different personality to the Indian culture on a global stage. In an Indian kitchen, the contents of the spice case are full of numerous health advantages. Additionally, spices are very important in the treatment of conditions including AIDS, cancer, diabetes, and cardiovascular disease.

Now lets take a look at some spices that have incredibly good medicinal benefits:

1. Turmeric: 

The curcuma plant family includes the spice turmeric (Curcuma longa). It is used as an anti-inflammatory drug to treat gas, colic, toothaches, chest pains, and irregular menstrual cycles. 

It is a well-known drug that functions as an antibiotic to cure wounds, get rid of scars, and treat cosmetic issues. One of the best, most widely accessible, and least expensive treatments for pigmentation is this one. It is the most well-known medicinal herb and has properties that can prevent cancer.

2. Cumin(Jeera): 

Cumin (Cuminum cyminum) or jeera contains volatile oil that gives its seeds a flavour, it is considered a spice. Additionally, it aids in the treatment of a number of illnesses like dyspepsia, jaundice, and tooth pain. 

This spice is grown throughout India, and it is also transported to other countries in a variety of forms, including seeds, powder, and essential oils. Because it has many curative qualities, the pharmaceutical industry also uses it.

3. Clove(Laung): 

The spice clove, also known as Syzygium aromaticum, is a small, reddish-brown flowerbud from a tropical evergreen tree in the Myrtaceae family. And it popularly known as the spice Laung in Indian households. 

The therapeutic qualities of clove oil are particularly well known. Many different types of pain, including rheumatoid arthritis, can be relieved with clove oil. 

These pains can affect the joints, muscles, or sinewy tissue. Painkillers can be made from it. Infections, acne, pimples, and other skin-related issues are also helped by it.

4. Cardamom(Elaichi): 

The herbaceous perennial plant (Elettaria cardamomum), a member of the ginger family, produces whole or powdered dried fruits or seeds that are used to make cardamom, often written cardamon (Zingiberaceae). 

• This spice is an essential component in the treatment of many illnesses, including those that affect the digestive system, prevent vomiting, and aid with asthma, diarrhoea, colic, dyspepsia, epilepsy, and unusually high blood pressure.

 It is also used to treat ailments connected to the heart, the stomach, the kidneys, the lungs, the liver, and many other organs.

5. Black pepper (Kali Mirch): 

It is a member of the Piperaceae family and is the fruit of the black pepper plant. In addition to being a spice, black pepper has medicinal uses. Kerala, an Indian state in the south, is where pepper is indigenous. A whopping 95% of the world's pepper production comes from Kerala. 

• It is a small dried berry with a spherical shape from a tropical vine with a tiny white blossom. Due to the presence of oleoresin in the pericarp cells, pepper has a pleasing pungency and scent. The main ingredient in pepper that gives black pepper its bitter flavour is called piperine (4–10%). 
• Peppers are a good source of manganese, iron, calcium, potassium, vitamin A, C, and K as well as other nutrients like zinc and chromium.
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• Peppers have a variety of health benefits, including anti-hypertensive, anti- Alzheimer's, antidepressant, antiplatelet, anti-inflammatory, antioxidant, antipyretic, anticancer, antiasthmatic, analgesic, and antibacterial properties. Additionally, it encourages the stomach's production of hydrochloric acid, which enhances digestion.

6. Cinnamon (Dalchini): 

The most widely used spice in every home is cinnamon (Cinnamomum verum), which is a member of the Lauraceae family and is widely grown in India, Sri Lanka, Bangladesh, and Nepal. 

• Cinnamon is made from the cinnamon tree's bark. Eugenol, cineole, and cinnamaldehyde are the three active chemicals found in the bark's 1% essential oil. For manufacturing garam masala powder, it is utilised. 
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• Due to the presence of methyl hydroxyl chalcone polymer, it also functions as an antioxidant. Cinnamon has a number of significant chemical components, such as cinamaldehyde, cinnamic acid, and cinnamate, which have been shown to have a number of prospective health effects, including anti-cancer, anti-inflammatory, antidiabetic, anti-microbial, and immunity-boosting properties. Ginger and cinnamon together promote digestion.

7. Ajwain: 

Originating in India, it belonged to the Family Umbelliferae. Ajwain plant parts are edible including the leaves and seeds. And it is also widely used as a spice. Its seeds are similar to other seeds in the Umbelliferae family, including fennel, caraway, and cumin. 

• The seeds have the same aniseed and oregano flavours as the herbs. Thymol, a bioactive component found in essential oils, is what gives them their acrid, numbing flavour when chewed and gives them their bitingly hot, bitter taste. 
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• In several curries, it is a common spice. Ajwain is used as a medication in Ayurveda for conditions including colic, diarrhoea, and flatulence that affect the stomach.

8. Asafoetida (Hing): increases the levels of detoxification enzymes in the body.

Asafoetida/Hing is a plant that originates in Iran and Afghanistan and is also referred to as "Food of the God." The rhizome or root of the ferula asafoetida plant secretes an oleo gum resin known as asafoetida. 

• Asafoetida's flavour is derived from a ferulic ester and a volatile oil that contains sulphur. Protein, fibre, carbs, calcium, phosphorus, iron, niacin, carotene, and riboflavin are all present in good amounts.
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• Every household contains asafoetida, a spice that is widely used to cure indigestion, menstrual pain, earaches, body aches, and toothaches. To temper the powerful flavour, it is sold in the market combined with starch (compound hing).

9. Saffron (Kesar): 

Crocus sativa, also known as saffron, is cultivated in the parched valley of Kashmir. Due to the aromatic stigma that may be found in the saffron fruit's blossom, this spice has been given the name "saffron." It is the most expensive spice on the market since it has the best aroma of any spice. 

• A total of 75000 flowers are required to produce one ounce of pure saffron. Mostly used for its golden colour, saffron. The colouring agent is crocerin, and it has a lovely perfume thanks to the essential oil crocin. 
• It is frequently used in rice dishes to give them a distinct flavour and bright yellow hue. A number of well-known desserts, including sandesh, rasmalai, kesar milk, ice cream, halwa, and shrikhand, also contain it.

10. Aniseed (Somfu): 

• It is a little dry seed that is a native of the East Mediterranean. It is an annual herb. It is grown in a limited area in Rajasthan, Punjab, Uttar Pradesh, and Orissa. 
• The main component, anethol, has a liquorice-like flavour. It is used as a mouth freshener and is consumed after meals. Additionally, it's utilised to make non-vegetarian foods, bread, cookies, and cakes.
• It is used to relieve colic discomfort and has a slight carminative effect. It serves as a natural primary raw resource for the food, cosmetic, and pharmaceutics industries. 
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• In aromatherapy, aniseed essential oil is used to cure the flu and cold. Fennel infusions are used to treat flatulence.