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. (Carcinogenic means having the potential to cause cancer.)

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 hence is useful 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.