“The body is the outcome of food. Even as disease is the outcome of food. The distinction between ease and disease arises on account of wholesome nutrition or the lack of it respectively” – Charaka – 300 BC.
Seasoning and flavouring:
You can use spices and herbs but not cream based sauces. You can also use chilies and sea or rock salt. Do not use too much
spices, as in excess, they can have strong adverse effects. Many of the spices have also long been used for their medicinal effects (See – ‘Non Conventional Treatments & Folk Remedies’). Indian diets contain many seasoning and flavouring agents that are ground, powdered, dried, soaked or used as they are, to create some of the most special and popular delicacies. The main ones are listed below.
Add spices to your meals many of them contain natural chemicals and have properties that will enhance your digestion, boost your metabolism and help you lose weight.
Whole spices last longer than ground versions, so buy whole and grind them as you use. Store them in air tight containers and keep away from heat, moisture and direct sunlight. Spices lose flavour and look dull as they age (over 2 to 3 years), so replace with fresh ones.
Spices are also available in stores as mixtures such as ‘Garam Masala and Curry powder.