Spices in the Indian kitchen with medicinal properties

Turmeric: Turmeric or haldi is a rhizome and is either consumed fresh or in powdered form. Most Indian curries, dals and vegetables will have turmeric powder added to it. It not only gives a good colour but also gives the dish a distinct taste, besides having medicinal properties.

It has been used in Ayurveda medicine since more than 4000 years. The active ingredient in turmeric is curcumin. It is a natural antioxidant and helps the body to get rid of oxidative stress. It also helps in regeneration of new cells in the body.

  

Turmeric has anti-inflammatory properties. It could help in reducing the swelling and pain in patients with osteoarthritis.

Ayurveda has been using turmeric to treat mild skin diseases.

It is also antiseptic, antibacterial and anti-fungal. Turmeric powder is used to prevent spread of infections in cuts and wounds. 

Haldi is also effective in preventing and reversing the effect of cough and colds.

It also seems to prevent growth of various types of cancer cells.

Regular intake of turmeric is also said to slow down the effect of Alzheimer’s disease.

Ginger: Ginger is another rhizome which is extensively used as a spice in India. Ginger is mostly used fresh and also sometimes in its powdered form. Ginger too has been used in ayurvedic as well as Chinese medicine for it medicinal properties.

Prevents nausea and morning sickness.

Prevents flatulence.

It also acts as a preservative.

There was a study done which showed that daily consumption of ginger reduced muscle pain (due to exercise) by 25%.

Ginger helps reduce inflammation in the colon and so prevents colon cancer.

It also helps reduce the symptoms and effects of cold and cough.

Ginger paste when applied on the forehead, seems to cure headaches and colds.

Garlic: humans have been using garlic for more than 7000 years! It is a root which is used as a spice in Indian cooking. Garlic is also known for its antibacterial, antiviral and anti-fungal properties. It is a well-known fact that eating even 1 clove of garlic/day helps lower cholesterol and so prevents heart attacks. It is also helpful to prevent high blood pressure and atherosclerosis. 

Cinnamon: Cinnamon is the bark of a tree and is used in the form of sticks or powder to add flavour to many dishes like pulavs and curries. 

It is known for its antiviral properties. 

Cinnamon improves blood glucose control in type-2 diabetics. 

Daily intake of cinnamon powder also helps to reduce LDL cholesterol. 

Some studies have shown that applying cinnamon on yeast infections seems to stop them from spreading.