12 Spices which Enhance your taste and make you Healthy

There are some spices that not only enhance the taste of food, but are also good for health. Just need to use them properly...

Spices have been used in Indian food for thousands of years. The purpose of using these is not only to enhance the taste of food, they also enhance their properties by reducing food disorders. Along with this, the problems related to health at a small level are also diagnosed in these spices. However, in today’s era, the use of chili spices, ghee oil is decreasing day by day. The amount of calories and the nutritional value of the diet is the test of food. But many ongoing research shows that if any spice is included in the food in appropriate quantity then it is good for health. Let us know about some popular spices and how using them can take care of health along with taste.

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List of spices and their health benefits:

Cinnamon:

Cinnamon is a spice that is hot in nature and is a part of garam masala. If you are making pulao, then add a pinch of powder to the raita eaten with it, the taste will increase. Sprinkle a little powder over the butter on the bread, sprinkle a pinch on the coffee and add a little while making the chops, the taste will increase. Use its powder while making apple kheer or milkshake.

Cumin:

Cumin is an important ingredient in the spices used in the kitchen. It has a pungent and sweet aroma. Apart from Indian food, cumin is also used a lot in Mexican food. Cumin is rich in iron and it is also helpful in digestion. Cumin is used in many ways. One, for tempering in pulses, vegetables and rice, apart from that, in the form of cumin powder while roasting raw spices. Roasted asafoetida is used in the form of powder in buttermilk, raita, dahibhalla etc. Use cumin in any form, it is good for health. It is also beneficial for diabetic patients and those suffering from constipation. Regular consumption of this is good in winters.

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Black pepper:

Black pepper is not only a part of garam masala, as well as it is used while adding whole spices to vegetables and in the form of ground black pepper powder in western dishes and salads etc. There are 2 types of black pepper. One, the one in which its under-ripe grains are kept dry, they turn black and secondly, when its grains are fully cooked, then its upper surface i.e. black peel easily comes off. When ripe, white pepper has more properties than black pepper. While making pakodas, add white pepper and black pepper powder. While tempering the dal, add 4-5 grains of coarsely ground black pepper. The taste will increase. Fresh ground black pepper in soup and black pepper powder can also be added while making mathri. This will make the taste better. Add white and black pepper powder while making laddus.

Saffron:

Saffron is one of the most expensive spices. In winter, in cold and cough, in summer it is consumed well in cold. Add few fibers of it to milk cooked with dates, raisins and almonds as it is a great tonic. The specialty of this is that when it is put in cold kheer or milk, it gives coolness and in the winter season, if it is added to hot milk, it gives miraculous heat. It is also used in Shahi Sabzi, Jafrani and Pulao. Soak a few threads of this in rose water or lukewarm milk and keep it for 10 minutes, then put it in it. Both the taste and aroma will increase.

Fenugreek:

Fenugreek is also seen in the market during the winter season. Fenugreek leaves are rich in iron, calcium, phosphorus and protein, vitamin K. Fenugreek is very beneficial for your health. Fenugreek is very good for stomach. If the stomach is fine, then health also remains fine and beauty also remains, drinking fenugreek juice in the morning and evening is beneficial in diabetes.

Kalonji:

The seeds of Kalonji are like mustard seeds. Proteins and carbohydrates are found in good quantity in them. Apart from this, calcium, potassium, magnesium etc. are also in them. The taste of Kalonji is a mixture of onion, black pepper and oregano. Although it is used in many pickles, but without this mango pickle seems incomplete. Apart from this, adding few grains of it while making naan and puri makes them taste good. Making tea by adding a few grains of this and drinking it reduces mental stress. Kalonji oil is also used in many ways. If you want to try something new, then add tempering to it in Panchmel dal. Will taste good.

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Nutmeg and mace:

Nutmeg and mace are a part of garam masala. They are used only in special dishes, but they are used a lot in the form of medicine. Nutmeg is fragrant and heavy nutmeg is considered good. The bark of nutmeg fruit is called mace. If the child has a cold, grinding a little nutmeg on a stone and mixing it with 1 tablespoon of milk gives relief to him. In case of sleeplessness, boil nutmeg powder, saffron and small cardamom powder in milk and drink it at bedtime. While tempering the whole spices in the vegetable, add a small piece of mace, then it will taste good.

Mustard:

It is an important spice used for tempering in pulses and as a spice in pickles. Its use has a stimulating effect on the stomach and intestines. As a result, hunger opens up. There are mainly 2 types of rye. One black and the other yellow. Black mustard seeds are usually used for tempering. It is widely used in South Indian cuisine. Whereas yellow mustard seeds, also known as mustard seeds, are used as a powder in pickles, some curd raitas, chutneys, kanji etc. When mustard seeds are cooked with seafood, the amount of omega-3 in fish etc. increases. The tempering of black mustard is good in sambar, dal, upma etc. The tempering of yellow mustard is done in Dhokla, Khandvi etc. Apart from this, adding powder of this in instant chili pickle, bottle gourd raita enhances their taste.

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Celery:

It is digestive, tasty, hot and spicy. Consumption of this gives a lot of benefit in gas, sore throat etc. Celery has the heat of black pepper and rye, the bitterness of absinthe (Sarayata is a plant) and the properties of asafoetida, these are the three qualities. The taste and aroma of the vegetable increases by giving a touch of celery. It is the best of all spices, because using it in rich food makes it easy to digest. When it is sprinkled in Arvi, Banana vegetable, Guar pods, jimmikand etc., their taste not only increases, they are also easy to digest. The tempering of Celery and kasoori fenugreek enhances the taste in the prepared rajma. Similarly, add this powder to chickpea masala or add it to parathas, it will be good for both taste and health.

Cloves:

Cloves are undoubtedly small in size, but the benefits of cloves are miraculous. Cloves have been used in Ayurvedic medicine for centuries. It has many such essential medicinal properties, which can help in reducing many problems related to the body. Although people still use it to avoid cold and cough, clove buds can reduce oral microorganism (micro-organisms produced in the mouth) by 70 percent. For this reason cloves are used in many toothpastes. Home-made mouth wash using cloves with basil, tea tree oil can improve oral health, the element called eugenol in cloves can work to reduce toothache. It can also protect teeth from plaque and carriage, including the use of clove to control diabetes to some extent.

Fennel:

Fennel is also used a lot in our spices. Apart from cleaning the mouth, dry fennel has an effective effect on the digestive system. It is used in the form of powder in many of our traditional vegetables. Also put it in many pickles. Mainly it is of 2 types. One thick fennel, which is used for food and the other fine fennel, which is used for mouth purification. Consumption of this gives relief in constipation, stomachache, sore throat, bile fever, burning sensation in extremities etc. It is used in bitter gourd, cabbage and pickle vegetables etc. Fennel is also there in Panchphodan. Overall, it is used to increase health and taste of food.

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Bay leaves:

It is also used to enhance the aroma and taste like cloves, cinnamon or big cardamom. Especially its consumption is beneficial for Kapha-dominated diseases, dyspepsia, stomach diseases and diseases related to digestive system. But the more old leaves of this leaves the fragrance. It is used a lot with garam masala standing in vegetable and in casserole. Before roasting the ground masala, put 2-3 leaves of it in the oil in the pan, then fry the masala and add the vegetable. The taste will increase. Apart from the above mentioned spices, there are many other such spices. Gin is used while cooking vegetables. Like fenugreek, poppy seeds, myrrh, asafoetida, chilli, big and small cardamom, turmeric powder, coriander powder etc. All these are beneficial for health. All that is needed is that all these should be used in the right way in limited quantity. Apart from this, keep the spices properly so that their aroma remains intact.

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Harshita Srivastava
I am interested to know and share about health and beauty tips, I have read and keep reading a lot of articles through newspaper, website and other social media platforms, and when we get a good content then I share with you through this website, mostly I share the content experienced by myself, family and my friends, apart from this I also love to write poetry. Whenever I get time I make Poem and I shared that too with you and will continue to do so, thank you so much for your love and support.
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