Spice of life

The spices we use in our daily cooking have the potential to prevent diseases such as cancer, diabetes, cardiovascular ailments, psoriasis, asthma, and even AIDS, writes Charmaine D’Souza

Preparing a meal for someone is a significant act of love, especially when the meal you have cooked is also good for health. The world over, dietary guidelines are encouraging us to eat food that has more nutritive value, with little or no added sugar, lesser sodium, lesser fat and more protein, rich in antioxidants, minimally processed and with no additives or preservatives.

Science teaches us that the Mediterranean diet is low in fat, high in protein from nuts and seeds, and includes plenty of fresh fruits and vegetables, has healthy fats from avocados and olive oil, and some artery-friendly red wine, which should be made a model diet.

Our Indian Ayurvedic diets incorporate therapeutic herbs, spices and condiments in chutneys, gravies, pickles and other dishes to make our food truly medicinal.

Fresh and dried herbs and spices are exotic, aromatic and exciting. They play a stellar role in almost every culinary delight. They stimulate the appetite and heighten the anticipation of what is to come, even before you have eaten that first morsel of food.

Apart from adding to our enjoyment of food, they are invaluable ingredients in folk medicines as well as in modern medications. The phytochemicals derived from them interrupt the damaging path of a variety of diseases.

There are hundreds of research programmes conducted by medical authorities that verify the inclusion of these super substances in healing protocols for practically every ailment.

The spices we use in our daily cooking like tej patta, ajwain, elaichi, dalchini, laung, etc., have the potential to prevent diseases such as cancer, diabetes, cardiovascular ailments, psoriasis, asthma and even AIDS. These not only make the food taste brilliant but also have nutritional powers and therapeutic benefits that account for a significant part of the antioxidant property of the dish. If used in the correct amounts and combinations, this can help you achieve a state of balance in your physical as well as your mental health.

Asafoetida (Hing): Cures various digestive disorders, acidity, intestinal worms and digestive weakness.

Bay leaf (Tej patta): is effective in treating migraines, diabetes, gastric ulcers, amenorrhea, colic, and in improving the immune system.

Bishop’s weed (Ajwain): Stimulates appetite and enhances digestion.

Cardamom (Green elaichi): Helps treat infections in the teeth, gums, throat, lungs, eyelids and the digestive system.

Cinnamon (Dalchini): It is an excellent fat burner. It stops vomiting, relieves flatulence and, when consumed with steamed rice, helps control diarrhoea.

Cloves (Laung): Provides relief from toothaches, sore gums, oral ulcers, nausea, hiccups, motion sickness and vomiting.

Coriander (Dhaniya): It is used to decrease gas, manage bowel movements, reduce fevers and increase appetite.

Cumin (Jeera): Reduces superficial inflammation and pain, soothes skin itchiness, purifies the blood, and reduces indigestion and flatulence.

Curry leaves (Kadipatta): Are rich in iron, calcium, Vitamin A and amino acids.

Fennel (Saunf): It aids in digestion, stimulates metabolism, helps improve and cure problems related to Irritable Bowel Syndrome (IBS).

Fenugreek (Methi): Improves digestive-tract function, heals ulcers, acts as a mild laxative and helps diabetics manage their blood sugars.

Garlic: Helps lower blood pressure and cholesterol, aids digestion and prevents flatulence.

Ginger: Is a classic tonic for the digestive tract that stimulates digestion, prevents vomiting, protects the stomach from the damaging effects of alcohol.

Lime: Prevents urinary and respiratory disorders, and constipation. It also helps with weight loss, skin, eye care, and digestion.

Mace (Javitri): is used to cure gastrointestinal disorders, malaria and measles.

Mint (Pudina): Inhibits constipation and diarrhoea, prevents congestion and reduces cholesterol levels.

Nutmeg (Jaiphal): When taken in small doses, reduces flatulence, aids digestion, improves appetite, combats asthma and relaxes muscles.

Onion seeds (Kalonji): It is used to treat asthma, rheumatism and other inflammatory diseases.

Oregano: Is used to treat indigestion, bloating, flatulence, cough, urinary problems, bronchial problems and headaches.

Paprika: Is used for relieving a sore throat, cough, cold, nasal congestion, fever and headaches.

Parsley: Is a natural cure for bladder, prostate and kidney issues.

Peppercorns: Have been used to treat colds and upper-respiratory-tract infections, indigestion, vomiting, diarrhoea, flatulence and constipation.

Poppy seeds (khus khus): Have anti-inflammatory and antiseptic effects that provide relief from inflammations in the circulatory and nervous systems.

Saffron: Is used to treat mild or moderate depression. Saffron is taken at bedtime, usually in tea or milk, to treat insomnia.

Star anise: Improves memory, prevents flatulence, acts as a natural antacid, cures coughs, bronchitis and asthma.

Turmeric: Helps in curing a common cold, healing wounds, infections of the liver and is even used as a blood purifier.

(Charmaine D’Souza is the author of The Good Health Always Cookbook,
published by Ebury Press, Penguin
Random House.)