The Benefits of Indian Spices
Aromatic spices add flavor and bite to Indian dishes and many of these spices can offer you health benefits.
Ginger has been used for centuries in Indian and other Asian cuisines. Ginger root has also been used as a home remedy for digestion problems as it can help food move more quickly from the stomach into the small intestine for absorption. By adding a slice of ginger into a cup of hot water can help your digestion problem.
Turmeric is a relative of ginger and gives curry dishes a yellow color which has earned the name “Indian Saffron”. In the good old days, ancient Indian and Chinese healers used turmeric for its anti-inflammatory properties, treating everything from menstrual pain to toothaches. According to the American Cancer Society notes that a number of studies have found curcumin kills cancer cells in vitro and reduces the size of tumors in animals.
Cardamom grows wild in India, Ceylon and Malaysia, and has been used by healers in those regions like ginger, as a digestive aid. It can also help lower blood pressure in laboratory animals. Cardamom also adds flavors to everything from sweet potatoes and squash to pastries.
Did you know India is one of the worlds main producers of coriander which has been around over 7,000 years? Coriander seeds have been proven to lower LDL while raising HDL, which maintains a healthy cholesterol level. In 2012, a study published in the “Research Journal of Pharmaceutical, Biological and Chemical Sciences” concluded the antioxidants in coriander seeds help relieve oxidative stress in diabetes patients – leading researchers to recommend coriander as part of the dietary therapy for this condition.