Know More About Indian Spices!

 It is difficult to imagine Indian foods without spic. Apart from adding taste, flavour and colour to the food, spic have other significance as well. Some have therapeutic value and some can be a substitute to the costly beauty products. India is divid into several climatic zon hence different spic are produc by the different stat. Here is a complete overview of the Indian spic and their us. Asafoetida (Hing): Commonly us for seasoning foods in India, asafoetida is a latex gum which is extract from a perennial herb call Ferula.

You can find it in the form of powder

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Tablets, solid brick or smaller piec. This commonly us spice in the Indian kitchen is us for fragrance and food prervation. The spice is rich in iron, niacin, calcium, phosphorous and riboflavin. It reliev stomach ach, menstrual cramps, sooth headach and cur rpiratory disorders. Bay Leaf (Tez Patta): Bay leaf is us in cooking for the specific purpose of adding flavour to food. The leav have pungent bitter flavour and they are an important part of Indian curri.

They taste and smell just like cinnamon and they are us either in the powder or frh form. It can treat diabet, cold and infection reliev pain and has anti-cancerous properti. Cardamom (Elaichi): Commonly us in sweet dish, cardamom is us widely in India for good smell and flavour. Consumption of this spice detoxifi your body.

Though not most commonly 

Chili or cayenne pepper is a spice that adds a hot flavour to the Indian foods. The spice is immensely rich in Vitamin C and its excsive use can cause indigtion and heartburn but this queen of spic helps you burn calori, controls cholterol levels, acts as an appetizer and eas pains and sprains. Cinnamon (Dalchini): Us for seasoning foods and preparing masalas, this Indian spice is a store house of antioxidants. A regular consumption of cinnamon supports the production of insulin, checks obity and ruc the cholterol level of blood.

Coriander: Both leav as well as s are us in the Indian kitchen. The spice is us to treat rheumatism and joints pain when appli externally. The spice is us for allergi, digtion problems, sore throat and hay fever. Cumin: A common ingrient in almost all the Indian foods, cumin is a good source of iron and it is good for boosting immunity. Water boil with cumin helps in several ways. It is a sure-shot remy for fat loss. Apart from that, it treats several health issu like digtion problems, colic pain and bowel spasms. Take cumin with warm water whenever you feel bloat.

Fenugreek  Fenugreek green

Leafy vegetabl and s are us for seasoning and country email data preparing masalas. This particular Indian spice is recommend for the lactating mothers as it increas breast milk production. It helps in lowering the cholterol levels and treat diabet. Mustard (Rye): Us for seasoning green leafy vegetabl and also in the form of oil, this Indian spice is an excellent source of Omega-3 fatty acids. It is an excellent source of important minerals like calcium, zinc and iron. Nutmeg (Jaiphal): Mainly us in the powder form, its garnish form is us for Masala preparation.

Pepper (Kaali Mirch): This Indian spice is most widely us both for cooking as well as garnishing. It has several micinal us. It is an fective treatment to cough, cold, infections, muscle pain and digtive ailments. Saffron (Kar): The most expensive spice of India is widely us in beauty products as well. It is an excellent remy for asthma, cold and cough. It is an excellent skin tonic which is mix with milk to make it taste divine. Nutmeg (Jaiphal): Nutmeg is us in the powder for garnishing.

It is also us in the perfum and

Shampoos and a benicial for the treatment for heart disorders, foul breath and asthma. Curry Leav (Curry Leav): Not only in India are curry leav us as a main ingrient for seasoning but in many other countri it is equally popular. The leav are us for lowering the blood sugar levels. The dri leav are us in many herbal micin.

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Ajwain is known as carom

English however most commonly famous as ajwain se, ajwan, ajowan, ajwon and etc, belongs to the Apiaceae family. Due to strs of delivery the gastric organs lose their usual motility and it tak a while to come back to normal routine. All the hormon work synergistically and if there is a change in one particular hormone all the others too are automatically affect because of the inter relationship. Known as Ajwain in India, it is us both, in Ayurvic and Unani micine. The bowl movement should be regular and complete evacuation should take place.

If you are suffering from terrible pain in the stomach, a handful of ajwain s will do the trick. Bid, of course, it’s most popularly us as taro everywhere. Drain the water and drink it 2- 3 tim a day to kick off those extra kilos. It has alcoholic qualiti in a very mild form; therore, it may be us as instant stomach pain. Dri ginger hardens the stool while frh one loos it. 3. Diabet mein kidney kamjor ho jati hai.

Ajwain for Weight Loss

Ajwain has appetite stimulating properti and on account of laxative components, it fastens the bowel movement and thus helps in weight loss. Take 1/4th teaspoon with milk or water in the morning and evening. Hope you will enjoy as much as I enjoy making them or my family eating them. 13. Fill a portion of the stuffing, close the balls by lifting the sid by hand and flatten the litti a bit by prsing your palm.

A little note of warning: there

Are people who are allergic to some of the root vegetabl, so please to check with your famili if you are unleashing this fellow on them for the first time. The existence of sugar within the bloodstream stream spik the bloodstream prsure. Do try it sometime . living in hot area one should not eat much wheat as it grown in cold weather. Peel of the burnt skin of the brinjal. Mash boil potato, brinjal and tomato together. When view from the perspective of Ayurva, however, in which fenugreek is us to boost metabolism, as well as ruce dryns (vata) and cold (kapha), it dinitely supports its use as a yang tonic in Chine micine. Add all the ingrients.