10 Indian Spices That Have Amazing Healing Properties

Image : © Mqdee

Indian spices are known for adding aroma, taste and flavour to many dishes across the Indian sub-continent. India produces a variety of spices, many of which are native to the Indian Subcontinent while others are imported from similar climates and have been cultivated locally for centuries. Other than being used in the Indian cuisines, these spices also have additional health benefits. Here are 10 alternative uses of Indian spices for health purpose:

1. Cardamom (Elaichi):

The rich Indian Spice Cardamom is used as an added flavouring in a lot of Indian Cuisine. This spice is also used as an Ayurvedic medicine to treat mouth ulcers, digestive problems and even depression.

2. Fenugreek (Methi):

The seeds of Fenugreek are used to add flavour and aroma in most Indian Kitchens. Fenugreek has been also known to induce childbirth by stimulating uterine contraction. It is also known to reduce labour pain.

3. Asafoetida (Hing):

Asafoetida powder is also known as hing. It is mostly used in Indian vegetarian cooking and is used for its unique smell and flavour. Asafoetida is known as the antidote for flatulence and is also prescribed for respiratory conditions like asthma, bronchitis and whooping cough.

4. Black Cumin (Jeera):

Cumin seeds have been extensively used in culinary preparations in India. Cumin is a rich source of iron and hence is very beneficial for anaemic as well as lactating and pregnant mothers. It also helps in digestion and prevents flatulence, nausea and morning sickness.

5. Fennel( Saunf):

Saunf is used extensively in Indian Cooking. While it is mostly used in the seed form, some dishes do call for seeds to be roasted and powdered. Fennel seeds contain numerous flavanoid anti-oxidants like kaempferol and quercetin which remove harmful free radicals from the body and gives protection from cancers, infections, ageing and degenerative neurological diseases.

6. Cinnamon (Dalchini):

Cinnamon is used extensively in both powdered and quill form in Indian cooking. It is often dry roasted before use as this releases more flavour from it. Cinnamon is used to flavour both sweet and savory dishes ranging from curries and spices to drinks and deserts. Cinnamon is also known for its medicinal properties and is used to cure respiratory ailments and for relief of cold symptoms and to soothe coughs.

7. Clove (Long):

Clove is also a rich Indian spice. It has a strong, sweet aroma and hot pungent smell. Cloves are best used whole but are also powdered in some cases. They have been used in India , not only for cooking but also to freshen the breath and relieve tooth ache. They contain a mild analgesic.

8. Coriander Seed ( Dhania):

Coriander is one of the oldest herbs and spices on record. Coriander spice has an aromatic scent which is soothingly warm, nutty, slightly fruity, and complex. Coriander holds a prominent position in the Indian kitchen. Coriander seeds, flavor many an Indian recipe with their richness.
Coriander is used to ease flatulence, treat indigestion and gastrointestinal problems. It also lowers the bad cholesterol and raises the good cholesterol.

9. Mustard Seed( Sarson):

Tiny, mustard seeds have an interesting bite and they contribute to the exotic flavor and aroma of Indian food. Mustard seed is known for various health benefits. Mustard seed has selenium which is anti-inflammatory in nature. The mustard seeds and helps prevent heart attacks.

10. Nutmeg(Jayphal):

Nutmeg is used in many sweet and savoury dishes predominantly in Mughlai Cuisine. Ground nutmeg is also smoked in India and used for cooking. In traditional medicines nutmeg and nutmeg oil were used to treat illness related to the nervous system and digestive system.

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