Indian Food | A Beginners Guide to Indian Food | Indian Cooking.

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Advantages of herbs used in the preparation of Indian food: –

A) Cumin Seeds: – The use of cumin in Indian food is common. Cumin improves digestion. It also lowers the risk of diabetes, piles etc. diseases. Cumin prevents our body from viral infection.

Doctors suggest to intake cumin to the patients suffering from asthma, diabetes, bronchitis etc. Cumin also improves blood circulation. Cumin is helpful in various skin problems.

B) Cardamom: – Cardamom is also used in Indian food. Cardamom improves digestion and helps in detoxification. It also refreshes the breaths. IT improves blood circulation, protects from a cough and cold, reduces the risk of blood clots. It acts as an anti-oxidant.

C) Black pepper: – Black pepper is also a common spice in Indian food. Black pepper develops resistance against cancer, improves digestion, it is also beneficial in a cough and cold. Regular use of black pepper is helpful in reducing weight.

Black Papper : Indian spices photoBlack Papper : Indian spices photo

D) Cloves: – Clove is also used as a spice in various Indian food dishes. Cloves help in respiratory disorders and improve breathing. Regular intake of cloves improves digestion and makes the immune system stronger. Clove is also beneficial for sexual health.

Cloves: Indian Spices photoCloves: Indian Spices photo

E) Turmeric powder: – Indian recipes include turmeric as an ingredient. Medical professionals use turmeric for the preparation of medicines to treat diseases. Regular intake of turmeric develops strong resistance against foreign bodies and various diseases.

Use of turmeric lowers the viral infection and balance the growth of white blood cells that are required to fight against foreign bodies. Full information about Haldi or Turmeric. 

Haddar or Hali- Indian Cooking InssentialsWhole Turmeric & Turmeric Powder.

F) Indian bay leaf (tej patta): – Indian dishes are incomplete without Indian bay leaf. Indian bay leaf enhances the taste of Indian food. Indian bay leaf is also beneficial for our body.

The regular use of Indian bay leaf in food lowers the risk of diabetes and also improves digestion. Indian bay leaf is helpful for women in menstrual problems and has anti-cancer properties.

G) Fennel seeds: – Fennel seeds have a rich source of vitamin c, manganese, iron, folate, and fiber. Vitamin c improves skin texture and iron and manganese improves blood circulation.

 

H) Garlic: – Garlic is used as a paste in Indian dishes. Garlic offers a good taste to the food and also responsible for developing strong resistance inside our body. Garlic has rich content of fiber and vitamin B.

The use of garlic in cold season prevents from a viral infection. Regular use of garlic helps high blood pressure patients in lowering blood pressure. Garlic is also beneficial for health and is responsible for the formation of good cholesterol.

I) Tamarind: – Tamarind is also used as a spice in Indian food especially in pulses. Tamarind is a natural source of the mineral, vitamins, and dietary fiber. It is beneficial in controlling heart rate and blood pressure.

J) Coriander: – Chopped coriander is used in every Indian dish. Coriander helps in detoxification and improves skin texture. The intake of coriander is beneficial for those suffering from dryness, fungal infections, and eczema.

Coriander properties are beneficial in mouth ulcers and anemia. It lowers the cholesterol level and improves blood pressure. Coriander is rich in calcium and also improves bone health.

I) Mustard:- Mustard seeds are the very important for the Gujarati and South Indian Cuisine. You will find Rai Dana in almost every dish in Gujarat. It enhance the taste of dish and gives a very unique flavoure ot the each dish in which it is used. Read more about Mustard Seeds or Rai Dana.

Indian Cooking essential.

Mustar Seeds or Rai Dana