Have you read Mistress of Spices?
The book by Chitra Banerjee divakurni had each chapter dedicated to and written with the essence and idea of each spice, which our Indian kitchens are so familiar with.
Then, why is each spice so special?
And why should we include them in our diets without fail and not just throw them at the end of the plates?
Quite a lot.
Let me note some vital, everyday Indian spices which are better than medicine.
Red chillies. It could be anything, the Rajasthani Makhania mircha or the Kashmiri red chillies. Red chillies are the best way to boost up any immune system and protect from the heat.
Green chillies. Yes,slit, split or sliced. Anything and everything of the chilly is a boon to health. Consume one during meals (and by controlling the tears) and see the difference in overall health. Also, on consuming a green chilly, I am prevented from the common cold. Also, any immune system is boosted with the help of green chillies.
Turmeric. Curcumin. Anticancer. Antimicrobial. Anti-inflammatory, .anti bacterial and so much.Need I say more? Even the simplest form of Haldi powder in the markets is great, too.
The traditional haldi is more of a medicine than it is a spice.
Asafoetida, Or, “hīng”. This compound or powdered spice not only adds the zest to even the most boring form of dāl-chawal, or lentil-rice, but also offers a great number of health benefits.
