Why use spices

Indian spices


Indian spices and benefits:

6 key spices—cumin seeds, coriander seeds, ground turmeric, mustard seeds, ground red chili and ginger.

Each of these essential spices has its own personality:

Cumin brings a toasty-warm flavor and is believed to aid digestion

Coriander is citrusy and adds texture to sauces

Turmeric has a slight bitterness and characteristic yellow color

Mustard seeds add a pungent flavor and a crunch to match

Red chili provides heat

Together, these spices create the flavor harmony and texture contrast that define traditional Indian curries. Best of all, some of them have been linked to health benefits. Researchers have suggested that turmeric could play a role in slowing down the progression of Alzheimer’s disease, while cumin has been praised not only as an iron source, but also for its potential, like mustard seeds, to prevent cancer and aid in digestion. Coriander has been used in India for its anti-inflammatory properties and studied in the United States for its possible connection to cholesterol reduction; the spice already is considered a good source of dietary fiber, iron, and magnesium. And chili has been associated with everything from pain relief, reduced congestion, and stomach ulcer prevention to weight loss and increased cardiovascular health.

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