Indian spices and condiments as natural Healers

The history and culture of Indian spices and condiments is probably as

old as human civilization itself. There are numerous references about
them in Vedas, the Quran and the Bible. The earliest record of Indian
Spices and condiments is in the Rig Veda, around in 6000 BC.

India, due to its Indian spices is famous from its prehistoric times. Even
if it has grown a lot in industrial section in modern times it is still known
as the “Home of spices”. This is because of the best quality spices and
condiments produced in and exported from this country.

The term spices and condiment refers to the natural plant or vegetable
products which or the mixture which are virtually indispensable in
culinary art. Indian spices can be used in various ways such as fresh,
ripe, dried, Whole, broken or fiber. This enhances the taste, flavor,
color, texture and aroma. Many of them possess nutritional and
medicinal property and have a profound effect on human health.

Various researches have also shown that the spices and condiment
possess the property of curing various common ailment Such as:

 Anti-Gas Activity: Indian herbs have long been used in ancient,

medicine as carminatives – agents that help expel gas and relieve
flatulence. The main pharmacological secret is considered is
presence of natural oils in the herb plants. These oils relax
smooth muscles, thereby allowing gas to escape. For the
carminative activity we use aniseed, asafetida, bishop’s weed,
caraway seeds, cinnamon, clove, dill, fennel seeds, garlic, ginger
and mint.
 Anticoagulant Activity: certain Indian spices and condiments like
chilly pepper, garlic, clove, onion and ginger serve as
anticoagulants. This mainly discourages the small blood
component-platelets, from clumping together or aggregating.
They are non sticky herb plants and hence build less clots that can
clog arteries which can prevent heart attacks
 Antidepressant activity: some spices and condiments serve as anti
depressants and help elevate moods by changing brain chemistry.
The Indian spices like cardamom, chilly pepper and garlic
manipulate mood by influencing serotonin, one of the brains
most remarkable neurotransmitters
 Painkilling activities: For years people have put hot pepper extract
on their gums to alleviate toothache. Now it is known that
capsaicin in peppers serves as a local anesthetic and painkiller.
Also asafetida, cloves, ginger, garlic, mustard seeds, nutmeg,
onion and poppy seeds are special Indian spices that act as a
painkiller.
 Mucus – Clearing activity: It has been known for centuries that
hot, spicy, pungent foods can help clear the lungs and breathing
passages. They do so by thinning mucus and encouraging it move
along. Indian Spices like chilly-pepper, clove, fennel, garlic,
ginger., mustard seeds, onion, tamarind and turmeric thin out and
help move the lung’s secretion so that they do not congest the air
passages and can be coughed out or expelled in a normal way.
 Antibacterial Activity: Garlic was the first antibiotic food that was
used against germ and it was discovered by Louis Pasteur in 1858
that garlic and other Indian spices have antibacterial factors in
 them. Other Indian spices like clove, cumin seeds, ginger, onion
and turmeric have anti bacterial factors.
 Anti-diabetic activity: certain Indian herbs and condiments like
cinnamon, curry leaves, fenugreek seeds, garlic and onion possess
anti diabetic activity. These Indian relish are dill, fenugreek seed,
garlic and onion possess anti diabetic activity. Their use can help
lower blood sugar or stimulate insulin production in treating
diabetes.
 Anti inflammatory Activity: Recent medical discoveries have
shown that certain Indian spices and condiments can reduce
inflammation, which is a key process in arthritis and other
rheumatic affliction. They help manipulate the prostaglandins
system to block the process of inflammation. They can also
intervene in various stages to block the complex biochemical
inflammatory process. These Indian herbs and condiments
includes garlic, ginger, onion, tamarind and turmeric.
 Anti-viral Activity: Certain spices and condiments fight various
types of viruses, which enter the body through air, water, food,
scratches and wounds of the skin, and thereby help prevent viral
diseases. They are basil, cinnamon, dill, garlic, ginger, onion and
turmeric
 Calming and sedative property: Certain spices and condiments
such as aniseed, cumin seeds, dill, nutmeg, and poppy seeds serve
as sedatives and tranquillizers. They work as sedatives by
stimulating the activity and levels of neurotransmitters, such as
serotonin that calms the brain
 Anti-diarrheoal Activity: some spices and condiments possess anti
diarrheoal activity. These are dill, fenugreek seeds, garlic, ginger,
mint, nutmeg and turmeric. They help counteract diarrheoa
effectively as they contain tannins and astringent compounds.
These spices fight bacteria in the intestines and thereby exert a
Soothing effect. They help drain water out of the gut and solidify
faeces.