In honour of Deepavali, we investigate the qualities of typical Indian spices that serve as the foundation of popular Indian food, as well as their possible health advantages.
It's worth noting, though, that some of these advantages are derived from ancient Ayurvedic practises, and scientific research on herbs and spices is relatively restricted.
Cardamom
Ground cardamom is frequently used to enhance the flavour of tea, curries, and rice. A minimal quantity is usually utilised since too much will dominate the dish's softer flavours.
Antioxidant and anti-cancer characteristics
This tasty spice is high in antioxidants and has been used in traditional medicine for ages. According to some data, this plant possesses antioxidant capabilities and the potential to create molecules that may aid in the fight against cancer cells.
Anti-inflammatory properties
Cardamom has a high concentration of antioxidants, which protect cells from harm and prevent inflammation.
Prevents cavities and foul breath
Cardamom has long been used to promote dental health and freshen breath. This is due to its capacity to combat common oral germs.
It is used in the preparation of karanji (a little pastry pocket filled with poppy seeds, shredded coconut, sugar, almonds, and cardamom) and mithai (an assortment of Indian sweets).
Cinnamon
This fragrant spice's oily component is exceptionally high in cinnamaldehyde, a chemical that experts believe is responsible for the majority of cinnamon's significant benefits on health and metabolism.
Aids in the reduction of cholesterol levels
A research evaluating 26 spices found cinnamon to be the most antioxidant-rich, exceeding garlic and oregano. Its anti-inflammatory characteristics may assist to lower cholesterol levels while also preventing the development of free radicals that harm your cells and nervous system.
Antioxidants are abundant
Cinnamon is abundant in antioxidants like polyphenols, which help protect the body from oxidative damage produced by free radicals. These antioxidants contain anti-inflammatory qualities that may assist your body in fighting infections and repairing tissue damage.
Coriander
The plant's seeds and leaves are frequently used as a spice and garnish in Indian cookery, and are a fundamental component in garam masala (a blend of ground spices).
Antifungal and antimicrobial characteristics
This superfood has anti-microbial and anti-fungal characteristics, as well as being recognised to help decrease blood pressure, blood sugar levels, and cholesterol levels.
Lowers blood sugar levels
Coriander seeds, extract, and oils may all reduce blood sugar levels by boosting insulin release from pancreatic beta cells. People with low blood sugar or using diabetic medication should exercise caution when using it.
Cumin
Cumin has been used in traditional medicine for a long time and is a good source of iron.
Aids digestion and helps to minimise food-borne illnesses
It has a high concentration of antioxidants and has been demonstrated to have anti-microbial and anti-inflammatory effects. According to some research, cumin can also help with digestion and reduce food-borne illnesses. Some studies also shows that adding cumin powder to a low-calorie diet might aid in weight reduction.
Aids in the management of blood sugar levels
Cumin may help some diabetics decrease their blood sugar levels. However, other human trials have yielded conflicting findings, suggesting that additional study is required to validate the advantages of cumin seeds for diabetics.