Magic of Indian Spices in Flavor and Healing

Spices not only stimulate our taste buds but are also composed of some vital substances essential for our health such as phytonutrients, antioxidants, essential oils, vitamins and minerals. They have been a part of human diet since centuries and their use has extended from food preparation to medicinal purposes. The importance of the spices can be realized from the fact that the history of spices is as old as the history of world itself. In the medieval times, they were even used as currency and held great value.

India is amongst the largest producers and exporters of spices; Indian spices are popular throughout the world for their aroma, flavor and medicinal properties. Some of the names of the popular Indian spices and their medicinal properties are listed down below.

List of Indian Spices

• Asafoetida- It is a dried latex rhizome or tap root of ferula species. Asafoetida is sour and bitter in taste and has a pungent odor due to the presence of sulphur compounds. It is used for flavoring curries, pickles, sauces and is mostly known for its antibiotic properties.
• Bay Leaf - It is dried leaf which has a delicate and fragrant aroma and bitter and aromatic taste. It is used for flavoring soups, stews, meat sauces, fish and confectionaries. Both the leaf and fruit of the bay tree possess aromatic, stimulating and narcotic properties. The essential oil obtained from it is also used for food flavoring and medicines. It has an excellent combination of anti-fungal, hypoglycaemic, anti-ulcerogenic and anti-microbial properties.
• Pepper – Pepper is the dried mature berry of Piper nigrum used for medicinal and culinary purposes. Pepper has been used in dentistry as an antiseptic for gum swellings and tooth decay. It is also used for treating flatulence and indigestion. It is also a versatile ingredient used in all kinds of savory cooking. It can also be added in cooked food for enhancing the flavors.
• Clove – It is an air-dried unopened flower bud obtained from evergreen medium sized tree. It can be used as whole or grounded as a flavoring agent in food industry. Its versatile flavor blends well with sweet and savory dishes. It is valued for its carminative, aromatic and stimulant properties and is used in oral, dentistry and pharyngeal treatments. It is also used in toothpastes, soaps and mouthwashes.

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