Spices can promote weight loss, help relieve colds and coughs, improve digestion, boost metabolism and treat many skin problems.
Spices and herbs have been a part of human society since ancient times. Early human beings must have discovered the use of spices and herbs accidentally while wrapping and storing the left-over meat or other food supplies with the leaves and bushes of different species of plants and trees. They must have found that the process enhanced the taste of meat and food in the same way that some of the nuts, berries, and barks do. As human civilization progressed, it discovered the medicinal and curing properties of spices and herbs, as well as their exceptional ability to mask unpleasant odours and tastes from food. The pleasant aroma and taste of some
of the leaves, seeds, resins, roots, and barks are the factors that made them part of cultures and priced commodities rather than their medicinal values initially. Modern science recognizes the therapeutic values of spices and herbs based on scientific research and studies conducted over the years
Known history records India as the land of spices and the first among civilizations to use a wide variety of spices and herbs for both culinary and health purposes. The medical scriptures of Charaka (1st Century) and Sushrutha II (2nd Century) detail the medicinal use of spices and herbs such as cinnamon, cardamom, ginger, turmeric, and pepper for healing purposes. Most of
the widely used spices in India are sources of concentrated antioxidants that prevent cell damage and premature ageing. Spices also contain dietary fibres, essential minerals, and anti-inflammatory properties that are indispensable to a healthy diet. Over the years, many experiments have been conducted on spices to improve the crops, with a definite impact on reducing their therapeutic values. However, spices grown in their natural habitats using traditional farming practices retain an abundance of medicinal properties.
Turmeric, an essential part of Indian dishes, is considered a superfood as it contains curcumin, which is a proven substance that reduces inflammation, especially in the brain, which improves memory and relieves the human body from depression. The king of spices, black pepper can promote weight loss, help relieve colds and coughs, improve digestion, boost metabolism and treat many skin problems. Cardamom, one of the world’s third most expensive spices, is a rich source of Vitamin A, Vitamin C, Calcium, Zinc, and Iron. Cardamom promotes heart health, prevents blood clots, and treats skin infections. Nutmeg and its outer coat, mace, aid your
appetite, enhance blood circulation, and improve the functions of your liver and kidneys. Coriander has antioxidant properties and dietary fibres that improve digestion and bowel movements. In short, every Indian meal or platter contains spices that improve health in one way or another.