Indian Spices

Use home made pure, freshly ground spices!

Spices are an essential part of our Indian traditional diets. Use home made spices rather than ready-made spices, which may contain artificial colours, preservatives and adulterants. Artificial colours are carcinogenic and should be avoided.

Some of the spices which are particularly beneficial are: Turmeric, Cardamom, Cloves, Nutmeg, Cinnamon, Fenugreek, Mustard, Tulsi, Black Pepper, Bay Leaves, Neem leaves, Cocum, etc.

Natural pure spices, not only impart direct and subtle flavours & sometimes colour to the food, but, are rich in anti-oxidants and have anti-cancer properties ( exception being red chillies which are cancerous ).Science still has not fully understood all the protective ingredients of Indian spices . Some additional benefits of specific spices are mentioned below:

• Fenugreek seeds delay gastric emptying & stimulate insulin secretion & hence are beneficial in diabetics. It is also a rich source of omega-3 fatty acids.
• Garlic is known to be an antioxidant as it prevents LDL oxidation It is beneficial in patients with coronary artery disease.
• Fennel Seeds, Cinnamon & Cardamom are used for their carminative properties.
• Ocimum (Tulsi) & ginger are used for treating Cough & Cold.
• Melon seeds, pumpkin seeds have health benefits like those provided by nuts. They are rich in omega-3 fatty acids and vitamins.
• Turmeric is used for its antiseptic properties and is also suppose to prevent Alzheimer Disease.