Impact Of Indian Spices

Impact Of Indian Spices 

Spices are made from dried fruits, seeds, barks or roots of certain plants. Some spices are used as flavouring agents while others impart a distinctive aroma to the dish to which they are added the stage of cooking to which the spices are added is crucial to the flavour and the aroma it produces to the dish. Spices get there aroma and flavour from there essential oils chemical compounds present in them. It is nessarary that these oils and compounds be release into the dish  for it  to acquire the spice’s taste and aroma. This can be done either by grinding, grating, pounding, or cooking the spices.

Spices that give flavour need to be added in the initial stage of cooking so that they release their flavours, while species that are used for their aroma should be added in the end stage of cooking

According to arurveda, spices can be warming or cooling, and are used to affect  the digestive system.  ‘they act as a stimulus to the digestive system and relieve digestive disorders, and spices are of antiseptic value ,’ explains dr krishnapura srinivasan  a scientist  at the central food technology research institute in Mysore, India.

Turmeric:-

Every year we bring fresh underground turmeric stems, dry them in sunlight and blend it into a powder which we use for the rest of the year. turmeric is in bright yellow colour , it impairs various health benefits. Is its ability to fight dangerous diseases  like cancer, atherosclerosis and neuron-degenerative diseases. Its anti-bacterial   and anti-fungi  properties make it very effective  when it comes to common health complaints like cold, cough and sore throat. Minor cuts and burns can be treated simply by Appling some turmeric to them, thanks to its antiseptic properties.

Fennel:-

Armoured with photon nutrients and antioxidants, cancer cells have to accept defeat when faced with fennel . knothole, a major constituent of fennel , resists and restricts the adhesive and invasive activities of cancer cells. It suppresses the enzymatic, regulated activates that cause cancer cell multiplication. A tomato fennel soup with garlic or fresh salads with fennel bulbs make for an ideal entree prior to an elaborate course meal. Roasted fennel with parmesan can be another star pick.

Saffron:-

Saffron contains a natural carotenoid dicarboxylic acid called crocetin; it is an effective cancer-fighting element. It not only inhabits the progression of the disease but also decreases the size of the tumour by half, guaranteeing a complete cure. Through it is the most expensive spice in the world, because around 250000 flower stigmas of the saffron crocus make just  about half a kilo, even a few saffron threads are sufficient to avail the benefits of saffron, for which you won’t regret paying for..

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