Indian Spices: Fine Cuisine & its Ayurvedic Medicinal Properties

For capturing the key flavors of Indian food requires a handful of special ingredients which contains natural preservatives and provides strong medicinal properties. This spices  also to prevent food spoilage.

• Fenugreek - Trigonella foenum-graecum (Fabaceae)

Fenugreek contains the antioxidant Choline, an alkaloid, along with vitamin A, B1, C, Iron, Fiber and Protein. Fenugreek helps maintain healthy blood sugar levels. Fenugreek contains mucilage that has therapeutic effects on the skin, throat, lungs, stomach and colon. Fenugreek has anti-inflammatory, anti-spasmodic and antibacterial effects.

• Cinnamon - Cinnamomum verum, (Lauraceae)

Cinnamon contains the powerful antioxidants Cinnamaldehyde, Cinnamyl acetate, and Cinnamyl alcohol, along with Manganese, Fiber, Iiron and Calcium. Cinnamon helps regulate blood sugar and is used to treat diabetes and boost memory function. Studies have shown that taking ½ tsp per day of cinnamon will both relieve arthritis and lower cholesterol. Cinnamon helps fight cancer of the blood. Cinnamon has antibacterial and anti-clotting effects.