 India
is known for the ages for its distinct spices. There are
more than 80 varieties of the spices. From that, more than
50 have origins from India. The term spices and condiments
is always used together and there is no demarcation.
As per ISO (International Standards Organization):
“Spices and condiments are such natural plant or vegetable
products or mixtures thereof, in whole or ground form, as
are used for imparting flavor, aroma and piquancy to food
and for seasoning of foods.”
Different parts of the plant are used as spices. It is
interesting to note that all the Indian households use
spices, but here we are going to reveal what part of the
plant that spice actually is. We can broadly classify
them for our understanding as follows:
1.Aril or Bracket (covering
seed); Mace or Jalvantri.
2.Barks (of tree branches); Cassia,Cinnamon.
3.Berries : Pimento,Black pepper or Juniper.
4.Buds (unopened flower bud) : Clove.
5.Bulbs : Onion,Garlic,Leek,Shallots.
6.Floral parts (Pistil or female parts): Saffron.
7.Fruits : Cardamom,Chillies/paprika.
8.Kernels : Nutmeg (jaiphal)
9.Leaves :Basil (tulsi),Bay,Mint,Peppermint,Marjoram,
Tejpat.
10.Rhizomes (Underground stem) : Ginger,Turmeric.
11.Exudation,Latex or Olegum resin from Rhizome:
Asafoetida.
12.Roots Angelica, horse-radish, Lovage.
13.SeedsAjowan,Aniseed,Caraway,CeleryDill,seed,
Coriander,Fennel,Fenugreek,Mustard,Poppy seeds
etc.
So now, the next time you use spices, you will be more aware
and appreciate how everything that nature gives can be so
useful!! |
Properties of Spices
1.They are well-known appetizers.
2.Known to add flavor to bland food.
3.Some are known anti-oxidants.
4.Some are used as preservatives for certain
chutneys and pickles.
5.Almost all of them have medicinal properties,
they’re known to affect a lot of functional processes.
For example, they increase saliva secretion as well as
amylase,neuraminic acid and hexosamines.
6.They help to keep clean the oral cavity as
well to reduce adhesion of food in buccal cavity- that
helps to reduce dental infections as well caries.
7.They help to protect oral mucous membranes
against
a. thermal irritation
b. mechanical irritation
c. chemical irritation
8.Due to increased salivary secretions they
help to boost the availability of ptyalin, thereby helping
starch and carbohydrate digestion.
9.Few other benefits could be
a.They activate adreno-cortical function &
increase body resistance & physical capacity.
b.They help increase stroke-volume as well reduce
blood-pressure significantly
c.They are known to accelerate thrombolysis.
The next few articles to follow will give readers SIMPLE
AYURVEDIC CURES FOR COMMON AILMENTS. So, you can continue
to grow more healthy, naturally!
Contributed by:
Dr.Sachin Deshmukh,
Head of Dept of Naturopathy and Yogic Sciences,
Inlaks and Budhrani Hospital, Pune, India.
Tel (R) (91) (020) 5448710
email- dr_sachin@hotmail.com
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