 ncient Ayurvedic medicine values the health benefits of the aromatic, complex, nutrient-rich spices used in Indian cuisine as seasoning and food preservatives. Seeds and roots used in the flavour-full dishes are dense in fibre, Vitamin C, potassium, iron, amino acids, phytochemicals and antioxidants.
Fenugreek seeds are 25% protein; their high mucilaginous fibre content makes them a valued laxative and helps lower cholesterol. It, along with coriander, seeds from the mature cilantro plant, helps maintain blood sugar levels. While coriander and turmeric offer anti-inflammatory benefits, the signature yellow turmeric root is a curry staple rich in Vitamin B6 that can also be mixed in warm milk as a beverage.
Add cumin seeds to rice, curries and chai tea as a source of magnesium; mix with water to soothe an upset tummy. Fennel seeds, served after meals in Indian restaurants or as a pleasant tea, contain anethole and fenchone to aid with digestion.
Whether enjoying Indian cuisine or experimenting in the kitchen, take time to smell, savour and heal with these exotic spices. H&L |
