INDIAn – Herbs in the kichen Spices for the longest time have been used to make food more PALABLE and AROMATIC. in the ancient times. India is well known for spices with a wide variety and common recipes that are spice laced. THE HISTORY of usage spices in India dates back to B.C. In those times the usage was limited only to food and medicines but with the discovery of sea routes many people came to India and were carried away by the immense “spicy treasure” available here. Pepper was the most valuable spice followed by ginger, cloves and cardamom. Spices trade played an important role in strengthening the economic condition of India. Kerela, Punjab,Gujarat,Uttar Pradesh and few other parts of India became the SPICE HUB of the world.

NEEM, MUSTARD, POPPY, FENNEL, ONOIN, CAROM, CHILLI, PEPPER, SAFFRON, CARDAMOM, CUMIN, CURRY LEAVES, CORIANDER, NUTMEG, MINT, MACE, CINNAMON, BAY LEAVES, CLOVES, FENUGREEK TURMERIC, TAMARIND, ROCKSALT etc. Spices are seeds, fruits, roots, barks, berry or buds that can be used for colouring, flavouring and preserving foods. Many spices have medicinal properties and also have religious significance. Some are even used in cosmetics and perfumes. Spices come with a number of benefits other than making great dishes at the end of the day.. Here are a few Indian spices and their health benefits.

This is one of the most common spices from India. It comes with colour and flavour that can be used to make a wide range of meals look and taste better. Turmeric comes with feature that make it great for its users in terms of health. It is an antioxidant and has been known to fight and also manage cancer. It is also a popular solution when it comes to preventing Alzheimer disease and the inflammation of body joint. The spice also comes with the benefit of keeping the liver safe by cleansing it from toxins that come with excess alcohol.

Ginger has a long history in India and many other Asian countries. It is a great tuber that is used to spice up a number of meals. It is impossible to miss in terms of the smell and state in food. It comes with many health benefits including relieving colds, joint pains and regulating blood pressure.

The amazing health benefits of black pepper includes to cure illness such as constipation, diarrhea, earache, gangrene, and heart disease. Its native to south India and used antiquity for both its flavour and as a medicine.

Arrow Roots Powder is used as a thickener in India in the soups and many other dishes. It comes with the benefit of lowering blood pressure and cleansing properties. In case of travelling to America you need ESTA. Travellers entering the United States by sea or air and come under the VW program are required to hold an ESTA in order to board a flight or ship bound for the US.ESTA

Cloves are known for their uniquely warm, sweet and aromatic taste along with medicinal properties for centuries. Clove has lots of healing properties and used for upset stomach and as an expectorant.

Saffron known as the golden spice of India for its expensive and exotic richness, so used on auspicious occasion and have the ability to improvement of digestion and appetite.

Mint (Pudina) is loaded with antioxidants and phytonurients and hence helps keep stomach cramps and acidity at bay. Mint makes a delicious addition to meals, a healthful tea, a fragrant potpourri and an insect-deterring spray. Indians use mint in chutneys, cold drinks, salads and in toppings. Mint has a soothing effect and refreshes the mind and body instantly. Mint is refreshing in iced beverages. Add sprigs of fresh mint to a glass of raw mango drink and will protect you from sunstroke.

Asafoetida(Hing) is one of the strongest spices with a pungent flavour from India. It will change the taste and the smell of any food that it is put into. It is used to prepare khatti mithi dal, a famous dish in India. This spice comes with a number of benefits under its name including treating asthma, Coughs, bronchitis and digestion. It is also know to relieve painful menses in women as well as excessive ones.

 Ajwain helps to reduce the flatulence causing effect of beans so only it is added to besan and pulses.. It also aids in digestion. Pipli is very effective herb to enhance digestion, metabolism and assimilation of the food consumed. Pipli helps in detoxicating. It is also very useful in colds and cough. Pipli is an appetizer, digestant, rejuvenative, febrifuge and a brain tonic. Pipli is dried and is used as a spice and for seasoning. It has a somewhat similar taste like black pepper.  Being a good digestive, it added to the buttermilk served after a meal or eaten in dry roasted form. It is also added to pickles for its preservative qualities. To bring out the flavor of Ajwain in parathas and bread add the whole seeds in the flour  These seeds are chewed directly for medicinal value in curing Acidity, Kidney Disorders, Asthma, Cold, Providing instant relief from earache and much more.

These little leaves have a strong aroma and a wonderful taste. Once it is added to the vegetable curries, people get a distinct aroma. The very fresh leaves are light green in color and the matured ones becomes dark green when added to the recipes. You can also powder it and add it to the salad to get wonderful flavor.