Excessive coriander could lead to susceptibility to sunburn.

• Fenugreek (methi) helps against diabetes and to maintain good Can also be taken as sprouts.
• Fennel (Somph) – tastes Liquorice like and is crunchy. Has high anti-oxidant, anti-inflammatory and anti-microbial, memory enhancing and many other beneficial properties. Is used for treatment of congestion, conjunctivitis and to stimulate the appetite and digestion. It also used as a mouth freshener.
• Ginger (Adrak): has a slightly spicy, sweet and citrus flavour. Contains many beneficial compounds and can be used as a food additive. It has many anti-oxidant and anti-inflammatory properties and contains many minerals and vitamins. It can be consumed fresh, powdered, dried as a spice, in oil form or as juice and is a common ingredient in Indian cuisine. Ginger has also been used for its medicinal properties for centuries for relieving digestive problems, nausea, loss of appetite, motion sickness and pain. It decreases the risk of obesity, diabetes, heart disease and overall mortality. It has also been found to reduce exercise induced muscle pain by almost 25 percent. Natural ginger is safe for most people and causes little to no known side effects. though it may exacerbate symptoms of acid reflux in some people. The Karli Anglong Ginger is a unique variant, with low fibre and rich ginger yields, high quantities of dry rhizomes and spicy oleoresin oil. The effectiveness and side effects from store bought ginger supplements will vary by brand and formulation.
• Garlic (Lassan): Garlic has very few calories but is highly nutritious with many vitamins, minerals and fibre. Its main advantage is that it has a high content of a sulphur compound, Allicin, released when its cloves are chopped, crushed or chewed, that has potent medicinal properties. It is a popular ingredient in cooking due to its strong smell and delicious taste. However cooking does reduce its medicinal properties.The Allicin in Garlic boosts the function of the immune system, to prevent and reduce the severity of common colds and flu. High doses (equivalent to about 4 cloves per day) helps reduce high blood pressure, cholesterol levels, triglycerides and helps against osteoarthritis. Garlic also contains antioxidants that help prevent Alzheimer’s disease, dementia and oxidative damage from free radicals that contribute to the ageing process and thus helps you live longer.However, as garlic may reduce platelet aggregation, patients taking anticoagulant medication are cautioned about consuming garlic. Garlic, may also result in bad breath, hence consider supplements. Also some people may be allergic to it.
• Indian Gooseberry (Amla) – Is a very sour fruit and recognized for its many health benefits in ancient Ayurveda. However, there are many ways by which you can savour the fruit in the forms of tasty chutneys, pickles, jams and juices. Amla (fresh or dry) is the greatest natural source of vitamin ‘C’ which is easily absorbed by the body without causing any harm. Helps in curing cold, cough and sore throat, improves eye sight and treats itchy and red eyes, helps against indigestion and constipation, and increases protein levels in the body, improves metabolism and thus helps reduce obesity. Its anti-inflammatory properties help in relieving arthritic pain. Taken regularly with turmeric powder and honey, it is used to reduce and cure diabetes. It is also used to treat mouth ulcers, purify blood, enhance immunity and to prevent the formation of gallstones. It also improves liver function and relieves constipation.
• Jakhiya (Cleome Viscosa Seeds): Tiny dark brown, granular seeds with a beautiful earthy aroma and a unique flavour. The sun dried seeds are used in a variety of vegetable recipes because of their sharp pungent smell and crunchy taste. This condiment is also a good substitute for cumin.
• Kalonji (Nigella Seeds): Tiny jet black seeds that have a faintly bitter flavor with a touch of sweetness has anti carcinogenic properties and keeps your heart healthy. It also contains trace elements, vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium. It is used to flavour a variety of traditional dishes including pickles and to temper lentils, greens and curries. It is generally dried, roasted or tempered in cooking oils before being added to such recipes.
• Kokum (Garcinia indica fruit): The outer cover of fruit is dried in the sun used to impart a prity pink-purple colour and a sweet-sour taste to food. It is also used as a souring agent and an alternative to tamarind in curries and other dishes, and to add flavour and tartness to dal (lentil) soup. Due to its cooling nature it is often also used to make a cooling sherbet.
• Maroi Nakupi (Asian chives): a grass like herb similar to chives, it is used as a substitute for garlic and onion. The juice of the crushed leaves is also used for treatment of fungal or bacteria
• Marathi Mogga (Dried Kapok Buds): is the unopened bud of the red silk cotton tree. Dark brown in colour and similar in appearance to a larger version of the clove, it is usually fried in oil before use to release its full flavour, which is similar to that of a combination of mustard and black pepper.
• Mint (Pudina) – has a sweet and cool after taste. It is used both in fresh or dried form. It is an essential ingredient in Indian cuisine and is also used as tea or to add flavour to curries, soups, chutneys, salads, juices and fruit salads. It helps cleanse the blood, soothe the digestive tract, ease stomach ache, reduce irritated bowel syndrome, cleanse the stomach, clear skin disorders and also combat bad breath and helps whiten teeth.
• Mustard powder: has a strong spicy flavour. Rich in phytonutrients, minerals, vitamins and it contains Allyl Isothiocyanate (AITC) that helps prevent development of cancer, lowers cholesterol levels, and high blood pressure, aids The AITC in mustard actually blocks much of the cancer causing effects of genotoxic effects of substances such as nitrites and nitrosamines, added to processed meats. Has anti-fungal and anti-bacterial and anti-inflammatory properties, reduces muscle and arthritis pain. Cleanses toxins from the body and treats colds and flu. Use in moderation as it can have adverse effects if consumed in large quantities.
• Nutmeg (Jaayaphal/Jajikaya): has a warm, sweet, spicy and nutty taste. Helps protect teeth. Nutmeg is used in many traditional medicines as anti-fungal, anti-depressant, aphrodisiac and for digestive, and carminative functions. Is a good source of minerals like copper, potassium, calcium, manganese, iron, zinc and magnesium. It is also rich in many vital B-complex vitamins, folic acid, riboflavin, niacin, and also has many flavonoid anti-oxidants like beta-carotene and
• Onion: More a vegetable than a spice, but it is ubiquitous and thus needs to be considered. Both red and white, lowers susceptibility to cancer. Helps your sleep patterns and improves your moods, provides strength and structure to your skin and Onions contain Quercetin which has strong anti-bacterial properties and the ability to fight toxins. It has powerful anti­histamine, anti-inflammatory effects and can lower cholesterol levels. Quercetin is found more in the outer rings nearest to the skin and in the part closest to the roots which have a red / purple colour. Can lower fever, helps heal wounds in the skin, relieves insect bites, sooths burns and fights colds and coughs.
• Parsley – The leaves have a strong fragrance and an intense Used in a range of culinary preparations, parsley isalso recognized for its many unique disease preventing properties. Parsley is low in calories, has zero cholesterol but is very rich in anti-oxidants and is a good source of minerals like potassium, calcium, manganese, iron and magnesium and also of a wide range of vitamins like Vit – A, beta-carotene, a range of Vit-B complex and is high in Vit-K.Parsley helps in controlling heart rate and blood pressure, protects against anemia, age-related macular degeneration (ARMD) in the eye, limits neuronal damage in Alzheimer’s patients and reduces blood sugar in diabetics. Oil from Parsley leaves has therapeutic applications in dentistry as a local anesthetic and anti-septic agent for teeth and gums.
•  Radhuni (Dried fruit of wild celery): Smells like parsley and tastes like cerely. In Bengali cuisine the rajdhuni is quickly fried in very hot oil until it crackles and then used.
• Ratan Jot (Alkanet Root): is a dried herb traditionally used to add colour to Indian fruit. It gives the red colour to ‘rogan josh’ and the red tint to ‘tandoori chicken’.
• Star Anise (Chakri Phool): Has a strong liquorice flavour. Helps reduce tension and increase mental clarity. Has strong Antioxidant, Antibacterial and Antifungal Properties.
• Saffron: Tastes slightly bitter but also sweet and warm. It contains more than 150 volatile and aroma-yielding It also has many nonvolatile active components, many of which are carotenoids. Saffron is a mood lifter, helps reduce PMS and depression. It is a diaphoretic (causes sweating), a carminative (prevents gas) and is used to bring on menstruation and also as an aphrodisiac. It protects against cancer, promotes learning and memory retention and is used in the treatment of Parkinson’s disease, memory loss and inflammation.
• Salt: tastes salty, earthy and savoury. Not really as spice but is included here as it is an essential ingredient ubiquitous in all (See – ‘Salt Intake’).
• Turmeric (Haldi): Tastes faintly earthy and slightly bitter. Turmeric in your food has major benefits for your body and brain. Curcumin, the active ingredient in Turmeric, has anti-inflammatory effects and is a very strong anti-oxidant. It helps relieve pain, treat liver disease, skin problems and wound healing and helps against Alzheimer’s and Parkinson’s disease and against arthritis and also to prevent cancer. It is itself non­toxic and does not affect healthy cells. As Curcumin concentration in most varieties of Turmeric at 2 to 3 percent is low and it soon gets destroyed by stomach acids, it should be taken along with black pepper which improves the bio­availability of the curcumin by as much as 1000 times. Black pepper also has its own flavor and health benefits.
• The Lakadong turmeric variety from Meghalaya has a curcumin content of 6 to 7 percent and is considered among the finest turmeric in the world, though even this benefits by being taken along with black pepper.
• Tamarind (Imli): is rich in tartaric acid which gives a sour taste to food. It contains many phyto-chemicals and anti-oxidants and is a good source of many minerals and fibre. It is not only the fruit that offers health benefits, its leaves, seeds, flowers are also used in many traditional medicines.

Pages: 1 2 3