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Indian Spices having medicinal value
India is world renowned for its deep rooted cultural heritage and traditions. For that matter, even Indian food is making its presence felt on a global
stage. In fact, Indian food items are in popular demand due to high
spice content in them. The most remarkable aspect being: Indian spices
not only add to the taste or aroma, but hold certain medicinal values
to. Some of India’s medicinal spices include: celery, coriander, cumin,
and mint. These spices prove to be the perfect antidote against a range
of diseases like common cold, cough to cancerous tumors. Though these
spices are cultivated in other parts of the world, the ones that are
produced in India are unmatchable. Almost all Indian spices are
associated with some unique quality; however some of them are more in
demand as opposed to others. Here are some such spices with high
medicinal vlaue:
1) Bishop's-Weed: Known as ‘Ajwain’ in layman’s language, the bishop’s weed is utilized both in the food and the pharmaceutical industry. It even used as a food preservative. It closely looks like cumin, but it is totally different in taste. Good for digestion, so widely used in various pulses and vegetable that are heavy to digest. The spice is primarily grown in the states of Rajasthan and Gujarat in India.
2) Black Pepper: Known as ‘Kali Mirch’ in layman’s language. In appearance it is a tiny, black coloured with a rough surface. For the uninitiated, there are white, green and red peppers. The pepper plant is primarily cultivated in Kerala because the soil over there is moist and organically rich soil.
3) Cardamom: Known as ‘Elaichi’ in layman’s language. The spice is widely used in Scandinavian and Indian cuisine for aroma and taste. Even in beverages the spice is extensively used for flavoring purposes. There are two types of spices: green coloured cardamom, which is small in size, while black coloured cardamom is big sized. Cardomom in India is mostly grown in southern states.
4) Clove: Known as ‘Laung’ in layman’s language. The spice is sweet-swelling and possesses remarkable medicinal qualities. Clove consists of good amount of oil so it used even in making oil. Also used in the fabrication of toiletries. The spice has its origins in India, but today it can be found in many parts of the world.
5) Coriander: Known as ‘Dhania’ in layman’s language it is commonly used in the Indian cuisine. It is used both as fresh leaves and in dried form. Coriander also adds aroma and flavor to food items. More often than not, it is scattered in raw form over some dishes too etc. to add to the appearance and taste. The spice is cultivated in states like Gujarat and Madhya Pradesh.
6) Turmeric: Known as ‘Haldi’ in layman’s language, turmeric is a spice known for its high medicinal value. The spice hails from the ginger family. It is used both in solid and powdered form. Apart from adding taste, it also gives good colour. It’s utility and value is beyond imagination. In fact it’s popularly used in both the pharmaceutical and food industry.
Ayurveda –India’s traditional medicine uses an assortment of spices. These spices include pepper, turmeric paste, ginger, cardamom and coriander.
Indian Spices, today, have nothing Indian about them, as they are in popular demand all across the globe. People all across have started giving due weight age to spices both in terms of food and medicine. The growing demand is giving a significant boost to the agricultural industry of India, which cultivates a considerably large part of the world spice production.
1) Bishop's-Weed: Known as ‘Ajwain’ in layman’s language, the bishop’s weed is utilized both in the food and the pharmaceutical industry. It even used as a food preservative. It closely looks like cumin, but it is totally different in taste. Good for digestion, so widely used in various pulses and vegetable that are heavy to digest. The spice is primarily grown in the states of Rajasthan and Gujarat in India.
2) Black Pepper: Known as ‘Kali Mirch’ in layman’s language. In appearance it is a tiny, black coloured with a rough surface. For the uninitiated, there are white, green and red peppers. The pepper plant is primarily cultivated in Kerala because the soil over there is moist and organically rich soil.
3) Cardamom: Known as ‘Elaichi’ in layman’s language. The spice is widely used in Scandinavian and Indian cuisine for aroma and taste. Even in beverages the spice is extensively used for flavoring purposes. There are two types of spices: green coloured cardamom, which is small in size, while black coloured cardamom is big sized. Cardomom in India is mostly grown in southern states.
4) Clove: Known as ‘Laung’ in layman’s language. The spice is sweet-swelling and possesses remarkable medicinal qualities. Clove consists of good amount of oil so it used even in making oil. Also used in the fabrication of toiletries. The spice has its origins in India, but today it can be found in many parts of the world.
5) Coriander: Known as ‘Dhania’ in layman’s language it is commonly used in the Indian cuisine. It is used both as fresh leaves and in dried form. Coriander also adds aroma and flavor to food items. More often than not, it is scattered in raw form over some dishes too etc. to add to the appearance and taste. The spice is cultivated in states like Gujarat and Madhya Pradesh.
6) Turmeric: Known as ‘Haldi’ in layman’s language, turmeric is a spice known for its high medicinal value. The spice hails from the ginger family. It is used both in solid and powdered form. Apart from adding taste, it also gives good colour. It’s utility and value is beyond imagination. In fact it’s popularly used in both the pharmaceutical and food industry.
Ayurveda –India’s traditional medicine uses an assortment of spices. These spices include pepper, turmeric paste, ginger, cardamom and coriander.
Indian Spices, today, have nothing Indian about them, as they are in popular demand all across the globe. People all across have started giving due weight age to spices both in terms of food and medicine. The growing demand is giving a significant boost to the agricultural industry of India, which cultivates a considerably large part of the world spice production.
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