Health Benefits of Eating Spices
October 9, 2009
Fenugreek – Fenugreek is widely acknowledged for its therapeutic and medicinal properties. In kitchen, it is mainly used to garnish foods.
Regular consumption of fenugreek seeds or leaves stimulates breast milk and reduces level of bad cholesterol as well as glucose which further assists in preventing development of cardiac ailments.
It is recommended for persons experiencing stomach disorders to include fenugreek seeds in their daily diet to speed up the recovery process and boost metabolism.
Coriander – The fresh leaves and dried seeds of coriander plant are widely used as an active ingredient in preparing foods to enhance taste, aroma and on same time, to prevent deficiency of vitamins in body. Regular consumption of coriander assists in lowering the elevated levels of bad cholesterol in body and preventing several ailments of digestive tract like constipation, indigestion etc.
It is recommended for individuals experiencing unremitting high fever to include coriander seeds in meals to reduce the fever with in span of 1-2 days.
Red Chilly – Owing to the ample availability of capsaicin in red chilies, they are widely used in preparing foods to cure a variety of ailments. Researches had revealed that regular consumption of red chilies in limited amount is essential for enhancing the awareness level and to reduce sense of pain.
Turmeric – Regular consumption of turmeric powder or juice assists in controlling hyperacidity along with provides soothing effect on stomach. Turmeric is also acknowledged as a powerful blood detoxifying agent. It is advisable for persons experiencing injuries to apply fresh turmeric juice over surrounding skin to confine the growth of bacteria and other harmful organisms.
Individuals suffering from rheumatism, arthritis or inflammations should consume a glass full of warm milk mixed with 1 tsp of turmeric powder regularly to get rid of diseases with in a span of ten to fifteen days.
Cinnamon – The dried barks of cinnamon are used in preparing dishes to enhance the aroma, flavor and therapeutic properties. Since ancient times, cinnamon bark is used for the treatment of nausea, rheumatism, diarrhea, and to alleviate symptoms associated with menstrual disorders.
Regular consumption of cinnamon increases metabolism of glucose in body devoid of utilizing added quantity of insulin.
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