Spices adding flavor in Indian cuisine, medical features of food, healthy food , black pepper, . Turmeric, Ginger, Peppermint, Garlic, cardamom, cloves.

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Spices adding flavor in Indian cuisine

Indian cuisine is famous in the world for its wide range of using spices in it. Indian cuisine is basically dependent on the spices added in it. Most of the spices added in the food do have their own medical features so they are added in the dishes so that they do not create an adverse effect on the health of the person who is eating the dishes.

By knowing the merits of the spices they are added in various dishes in order to enhance the taste as well the health. Since ancient times, the spices added in the dishes plays three important roles that are medical, preservative and the seasoning.

The most commonly used spices called black pepper is famous for curing the problems related to digestive system. Moreover, when this black pepper is used along with garlic cloves and rock salt in the regular diet than it is helpful in curing many digestive related issues. Turmeric is also one of the most important spices which is treated as an antioxidant for the wounds of the body as well as having an effective healing capacity when having through the food.

Following are some of the important spices which are being used in the food on regular basis and having its own importance:

Ginger: It has the capacity to improve the metabolic rate in the body. It also helps in overcoming through nausea and vomiting which occurs because of motion illness.

Peppermint: It helps in improving from the stomach upset, and gives calming and numbing effect. It is also helpful at the time of headaches, anxiety and flatulence.

Garlic: It is helpful for the person having high blood pressure and cholesterol and recently the researchers have found that it is helpful for a diabetic patient.

Garam masala is one of the most important blends of spices having awesome flavor and spicy taste. It is basically a mixture of cardamom, black pepper, cloves and cinnamon.

But now a days due to health consciousness, people preferred to have low spicy food and try to avoid such spicy food on large extent. But it is not possible in all the dishes so in order to overcome from it, spread out the seeds and white pit of spices before adding the chilies in the food. This will reduce the amount of spices in the food to large extent. It would be a great experience if one would taste the spices along with heated ghee.

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Spices adding flavor in Indian cuisine

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