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| Spices of Life | Recipes | Pantry of Optimum Health |
SOME PRIMARY ASIAN SPICES AND THEIR HEALTH-GIVING PROPERTIES
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SOME PRIMARY ASIAN SPICES AND THEIR HEALTH-GIVING PROPERTIES Doctors now believe that food and diet can have a profound influence on maintaining good health. Asian doctors credit herbs and spices (as well as certain foods) with health-giving properties, and recent scientific research is confirming some of these beliefs. Here are a few prominent seasonings used in Asian cooking with their therapeutic properties: Black Peppers Once green peppercorns are dried in the sun, they become black. When black peppercorns are soaked, their skins and pulp are removed and the resulting seed is the white peppercorn. Black pepper is known as the king of spices. In Asia, black pepper is often added to tea as a stimulant and peppercorns are sucked to soothe a sore throat. Key Benefits of black pepper:
Cardamom In India, cardamom is often called the queen of spices and it has been prized since ancient times and was chewed by the Moghul emperors of India as a breath freshener, a tradition that still exists today. Key Benefits of cardamom:
Chile Pepper Although chilli peppers were introduced to India only 400 years ago by the Portuguese, it is difficult to imagine Indian cooking without them. Similar to black pepper, chillies are warming to the body. Chilli peppers are used in Ayurvedic medicine to promote digestion and to soothe a sore throat. When ground with coriander seeds and ginger, chiles soothe abdominal pain and nausea. Key Benefits of chilli pepper:
Cinnamon Cinnamon, along with cardamom and bay leaf, is part of the Ayurvedic trio of aromatics used to heal the body and disguise the taste of medicines. When steeped in warm water, cinnamon tea harmonizes the flow of circulation, aids digestion, and helps the stomach to discharge gas. It reduces nausea and decongestion and leaves an appealing flavor in the mouth. Key Benefits of cinnamon:
Cumin Recognized as one of the kings of Indian spices, cumin is used in the regional cookery and medicine of every part of India, from Kashmir to Gujarat to Bengal. The spice is cooked in street snacks and banquets alike, and blended into drinks to act as a cooling protection against indigestion or water borne stomach infections. Most of the digestive properties of cumin lie in the toasted seeds, or fruit. According to T.V. Sairam, author of "Home Remedies", cumin seeds are actually the fruit). Cumin is hot in nature and is believed to purify blood, stimulate digestive juices, and reduce nausea, particularly in pregnant women. Key Benefits of cumin:
Dill Dill seeds have been cultivated for over 2,000 years. Indian dill, Anethum Sava, is much like the common variety, Anethum Graveolens. Both have similar culinary properties, but Indian dill also plays a specific role in medicine. Dill seeds are often eaten after a meal since they enhance the secretion of digestive juices, cleanse the mouth, and reduce flatulence. A hot infusion of dill seed and honey soothes colds and flu, and stimulates menstrual flow and breast milk. Key Benefits of dill:
Garlic Garlic, or the "bulb of life" as it was known to ancient Indian physicians, has been celebrated for its medicinal properties for centuries. In 350AD, Susruta, one of the earliest Indian surgeons, wrote a treatise on its therapeutic properties. In rural India, strings of bulbs are hung to ward off insects, snakes, and evil spirits. Medicinally, garlic exhibits five of the six essential tastes prescribed by Ayurveda in balancing aggravation. All parts of the plant are eaten: Pungency is found in the bulb, bitterness is in the leaves, salinity at the crown, astringency in the stem, and sweetness in the seeds. Garlic is eaten is added to the majority of Indian curries since it lends a good taste to meat and fish. It also helps to digest them). Some feel it is an aphrodisiac and they avoid it. Key Benefits of the garlic bulb:
Ginger This flavorful rhizome has been used for centuries in India cuisine and medicine. Ayurvedic texts credit it as a "universal great medicine". Although ginger is widely used by both Indian and Chinese physicians, it originated on Indian soil and was introduced to China just 300 years ago. In addition to its hot, vibrant flavor, ginger is an excellent digestive and aphrodisiac. Ginger cures nausea and is good for rheumatism. Ayurvedic doctors suggest eating slices of ginger sprinkled with salt before meals to aid digestion. Chewing on a fresh piece of ginger relieves a sore throat, and hoarseness. Mace and Nutmeg The nutmeg tree is a wide evergreen, native to the Spice Islands of Indonesia. However, it has been used in India as a spice and medicinally as early as 700 BC. Mace and nutmeg are two different spices from the same fruit. Nutmeg is the dried kernel and mace the dried aril, or "cage" which surrounds the seed. Nutmeg is more aromatic, sweeter and more delicate than mace and it is believed to impart strength and enhance sexual prowess. Key Benefits of mace and nutmeg:
Salt "Kala Namak", or rock salt, is the salt most commonly used in Indian cuisine. It is produced from the fertile quarries of the Gangetic plains in central India. Ayurvedic doctors believe rock or sea salt are the most beneficial forms of salt because unlike ordinary salt, they don't increase the sodium content of blood and are therefore recommended for patients with high blood pressure. Salt also activates the flavors of food thereby enhancing the taste. It is also a rejuvenator while aiding digestion and improving eyesight. Key Benefits of rock or sea salt:
Star Anise Star anise has been used in Chinese and Ayurvedic medicine and cooking for centuries. Both cultures use it as a breath freshener and digestive. It's soothing to the stomach and is often used in cough medications. Star anise is usually used together with ginger and clove to treat nausea and vomiting. Key Benefits of Star Anise:
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