INDIA - THE SPICE SUBCONTINENT PART 2

The important spices in Indian cuisine and their contribution to healing

Ginger - anti-inflammatory, anti-nausea, promotes absorption and improves digestion, enhances the effect of other spices in its presence.

Garlic - only fresh and only if chewed in the mouth. Contains allicin which is called for the maintenance of blood vessels and heart as well as for disinfection.

Coriander seeds - digestive enhancers, affect good ejaculation.

Green and red hot peppers - Pungency is associated in Indian cuisine for digestion, disinfection, body cooling (although it sounds the opposite), maintaining any weight, protection from serious diseases, addiction.

Cinnamon - In Indian cuisine it functions as a spice that participates in the mixture and less in independent and separate use.In addition, cinnamon is a stimulant and antiseptic and is a major part of Indian chai.

 English Pepper - Arrived in India with guests from England and became a permanent resident of Garm Masala blends, considered an anesthetic and antiseptic spice.

Bay leaves - use slightly chopped leaves to expand the taste experience of the hot spices. Are considered antiseptic.

Cumin - Cumin in India is of less quality than its brother in Turkey Peres or Syria because of its warm growing conditions in which it has difficulty maintaining its essential oil. Relative to coriander seeds it is used little and usually roasted before use. In tradition it is a digestive spice but also soothing.

Cardamom is a very important ingredient in Indian seasoning mixes, add a little and is very noticeable. Connects the flavoUrs of all the spices around it to a homogeneous taste. Considered a stimulant, strengthens, disinfects, increases absorption and thus improves the effect of its members.

Mustard - Indian mustard is black but tastes just like yellow mustard which may explain the difference between people with different skin tones… Indian mustard is roasted and mixed with water for an ointment and also serves as a small ingredient in blends. Mustard seeds are considered a stimulant that warms and disinfects.

Turmeric - the king of Indian cuisine and the basis for yellow curry mixes. Use it fresh and dried to make sauces for meat and legumes. It is very healthy and prevents a lot of trouble from our bodies and is considered one of the healthiest spices there is. Turmeric is mainly a powerful anti-inflammatory and antioxidant but also helps in digestion, liver cleansing and many other benefits.

The curry mixture was originally a sauce that became dry when the English wanted to bring it back home with them from India…Curry leaves - a tree called wabla and grown in the country in the Cochin settlements, has a lemon-ginger scent and is used in Indian cuisine to create sauces such as chutney. No health uses are known for it but its presence in the garden improves the function of the plants around it. Another tree similar to Wabla is called Neem and is considered a super nutritious and healing plant and supports its plant environment.

Clove - Indian cuisine uses cloves as a pinkie .. usually it is added a little to Indian chai and a little to garms Hot and narcotic spice nutmeg, which together with its shell called mashia (hops) is used as part of ingredients, mainly for meat.

Anise - The anise flavor in Indian cuisine is achieved by using anise stars which are a product of wood as opposed to the more familiar and cheaper anise seeds. The purpose of this spice is as an infusion and for sweets. He is considered very anti-wireless. In the Indian tradition, fennel or anise seeds are always on the table as a snack before, during and after a meal, it is advisable to soak them overnight in water before chewing to activate active ingredients and to neutralize substances that impair absorption.

 


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