Indian Herbs and Spices that Promote Health & Wellness, Part II

Honey
Honey: 

Honey is a home remedy for obesity. Honey mobilizes the extra fat deposited in the body allowing it to be utilized as energy for normal functions. It is recommended that you take one tablespoon with luke warm water early in the morning. It is known as a fact that honey has no expiration date so it does not go bad. The best honey available is from New Zealand and is called Manuka.  This kind of honey is very popular and is known for its high UMF factor.  The higher the UMF the better and the more expensive.  The range is from 5 - 25.

Fresh Ginger:

Fresh ginger is an underground root plant.  It is one of the most important and oldest spices. The aroma of ginger is pleasant and spicy. Ginger is used in many food products like baked goods and confections.It is widely used in many dals and legumes dishes, as well as a variety of beans and rice and vegetable dishes. According to Ayurveda, ancient science of medicine, ginger is used to aid in the digestion of food. It is helpful in relieving cramps and excellent to ward off colds. Dry ginger is also used widely in various different dishes.



Ajwain


Ajwain Seeds:

This herb is also known as Bishop's Weed or Gout Weed.  It is a herbaceous plant bearing the grayish brown seeds that consist of spice. They have a peculiar aroma, similar to oregano, and a sharp taste. They are occasionally used as a spice in various kinds of bean dishes. This spice is very valuable in medicine. It is used to treat asthma, colds, indigestion, cough and stomach ache.


Cumin -Jira


Cumin:

Cumin is a light and dry grayish-brown seed. It is widely used in all recipes. It is similar to caraway seeds but a little longer. The odor is peculiar, strong and heavy but the taste is slightly bitter.  It is used as one of the main ingredients in allspice. It is considered an astringent, a stimulant of gastric juices and aids in digestion. It is useful in in treating diarrhea, colds and sore throats.


Curry Leaf Plant

Curry Leaves:

After Turmeric, Curry leaves are the next most important ingredients in an Indian Kitchen. Popularly known as "Curry Patta," it is also called by its Indian name: "Meethi Neem."  These leaves are highly valued for their distinctive flavor and are used all over in the cuisine of India.

Eight to ten curry leaves boost health and fat loss.  They can be chopped finely and mixed with food. They are a good source of Vitamin A, calcium, folic acid, and antioxidants.  They also help with the absorption of iron. Other benefits include boosting circulation and anti-inflammation. It is also anti-diabetic, anti-microbial, hepatoprotective, Hypo-cholestrolemic, and delays premature graying.  

These leaves are also widely used in treating bruises and skin diseases. They are used as a sedative and as a hair tonic. All Indian leafy vegetables were compared for their total antioxidant activity and the highest level was found curry leaves. Anti-fungal activity was also found and that's why the leaves are also used to fight bad breath and gum diseases.

Like many other spices and herbs, Curry Patta have a strong presence in our daily Indian food. It is always a good idea to include curry leaves in our recipes. It can be used raw or cooked. They can also be ground and used as paste in curries and, as I like, in chutneys. Leaves dried in the open air wilil lose their pungency, but washed and air-dried for couple of hours can be kept in a plastic bag for more than two weeks, though it is best as fresh leaves. Many families in America try to grow neem plants at home.


Coriander Seeds


Coriander Seeds:

Coriander seeds are one of the oldest spices used by mankind.  They are very popular in Spain, India and Mexico.  They are used as a dried powder and as fresh herbs as well.  Fresh coriander leaves are called Cilantro and I use them in all my recipes as garnish. The seeds and leaves are pleasantly aromatic leaving kitchen fragrant and smelling sweet. Seeds in powder-form enhance the flavor, taste and aroma so uniquely that it becomes must in a few recipes for chat.  Coriander seeds are considered to be diuretic, carminative and are known as stimulants, can also sharpen the appetite, and have a soothing effect on the digestive tract.





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TheVegFusion.com: Indian Herbs and Spices that Promote Health & Wellness, Part II

Tuesday, January 18, 2011

Indian Herbs and Spices that Promote Health & Wellness, Part II

Honey
Honey: 

Honey is a home remedy for obesity. Honey mobilizes the extra fat deposited in the body allowing it to be utilized as energy for normal functions. It is recommended that you take one tablespoon with luke warm water early in the morning. It is known as a fact that honey has no expiration date so it does not go bad. The best honey available is from New Zealand and is called Manuka.  This kind of honey is very popular and is known for its high UMF factor.  The higher the UMF the better and the more expensive.  The range is from 5 - 25.

Fresh Ginger:

Fresh ginger is an underground root plant.  It is one of the most important and oldest spices. The aroma of ginger is pleasant and spicy. Ginger is used in many food products like baked goods and confections.It is widely used in many dals and legumes dishes, as well as a variety of beans and rice and vegetable dishes. According to Ayurveda, ancient science of medicine, ginger is used to aid in the digestion of food. It is helpful in relieving cramps and excellent to ward off colds. Dry ginger is also used widely in various different dishes.



Ajwain


Ajwain Seeds:

This herb is also known as Bishop's Weed or Gout Weed.  It is a herbaceous plant bearing the grayish brown seeds that consist of spice. They have a peculiar aroma, similar to oregano, and a sharp taste. They are occasionally used as a spice in various kinds of bean dishes. This spice is very valuable in medicine. It is used to treat asthma, colds, indigestion, cough and stomach ache.


Cumin -Jira


Cumin:

Cumin is a light and dry grayish-brown seed. It is widely used in all recipes. It is similar to caraway seeds but a little longer. The odor is peculiar, strong and heavy but the taste is slightly bitter.  It is used as one of the main ingredients in allspice. It is considered an astringent, a stimulant of gastric juices and aids in digestion. It is useful in in treating diarrhea, colds and sore throats.


Curry Leaf Plant

Curry Leaves:

After Turmeric, Curry leaves are the next most important ingredients in an Indian Kitchen. Popularly known as "Curry Patta," it is also called by its Indian name: "Meethi Neem."  These leaves are highly valued for their distinctive flavor and are used all over in the cuisine of India.

Eight to ten curry leaves boost health and fat loss.  They can be chopped finely and mixed with food. They are a good source of Vitamin A, calcium, folic acid, and antioxidants.  They also help with the absorption of iron. Other benefits include boosting circulation and anti-inflammation. It is also anti-diabetic, anti-microbial, hepatoprotective, Hypo-cholestrolemic, and delays premature graying.  

These leaves are also widely used in treating bruises and skin diseases. They are used as a sedative and as a hair tonic. All Indian leafy vegetables were compared for their total antioxidant activity and the highest level was found curry leaves. Anti-fungal activity was also found and that's why the leaves are also used to fight bad breath and gum diseases.

Like many other spices and herbs, Curry Patta have a strong presence in our daily Indian food. It is always a good idea to include curry leaves in our recipes. It can be used raw or cooked. They can also be ground and used as paste in curries and, as I like, in chutneys. Leaves dried in the open air wilil lose their pungency, but washed and air-dried for couple of hours can be kept in a plastic bag for more than two weeks, though it is best as fresh leaves. Many families in America try to grow neem plants at home.


Coriander Seeds


Coriander Seeds:

Coriander seeds are one of the oldest spices used by mankind.  They are very popular in Spain, India and Mexico.  They are used as a dried powder and as fresh herbs as well.  Fresh coriander leaves are called Cilantro and I use them in all my recipes as garnish. The seeds and leaves are pleasantly aromatic leaving kitchen fragrant and smelling sweet. Seeds in powder-form enhance the flavor, taste and aroma so uniquely that it becomes must in a few recipes for chat.  Coriander seeds are considered to be diuretic, carminative and are known as stimulants, can also sharpen the appetite, and have a soothing effect on the digestive tract.





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1 Comments:

At September 8, 2011 at 4:21 AM , Anonymous Spices said...

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Spices

 

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