There are a lot of secrets an Indian kitchen holds. No, we aren’t talking just about the recipes, and cooking hacks, and how to make certain dishes in a way only we can. Your mother’s recipe book is as attractive an heirloom as her sarees. There are things in there that she has learnt over years of practice, some that you might never learn. But there are other things in there – spices and what way they are to be used. And some spices do more than just add flavour to your food.
Here are five spices that also boast of medicinal qualities.
Or laung as we know it, is commercialised as an ingredient in products such as toothpaste. But clove also helps fighting a bad bout of diarrhoea, upset stomach, gas, and other digestive issues.
I can’t remember the number of times my mother applied haldi to my cuts and bruises when I was a child. Years later, it is still my go out when I need a topical antiseptic for skin cuts, inflammation, and wounds. It is also used to treat arthritis and heartburn.
Jeera is used in a lot of dishes to add that sharp flavour but do you know that it also has immunity boosting properties? It is used to relieve pain and also calm down nausea.
If you know what it is called in Hindi, a tip of the hat. But heeng is also used to treat asthma, persistent cough, bronchitis and digestive issues. All the more reason for you to know what it is called.
Known as dalchini in Hindi, it is a lot more than just a lovely fragrance and an inviting taste. Traditionally, cinnamon has been used to control blood glucose levels and keep diabetes under control.
So there is more than one reason to enter the kitchen, guys.