SPICES OF INDIA                     DR CHANDA

                   Common spices are clot-busters and keep your blood free of dangerous clots…say the experts. A screening done for 11 spices found that atleast 7 of them discouraged blood platelet clumping, the most potent of them being cloves, ginger, cumin and turmeric. The scientist found that the cloves were stronger than Aspirin and that ginger was more efficient than the drug Indomethacin as an anticoagulant.
Capsaicin, the fiery chemical of hot chilli peppers is a potent painkiller and is being widely tested now. Cloves, ginger, garlic and liquorice (Mullatthi) also have analgesic properties.
Jean Carper, in her book ‘Food your miracle medicine’ says that the red-hot chilli powder & paprika, besides being a pain killer, revs up the clot-dissolving system, opens up sinuses & air passages, breaks up mucous in the lungs, acts as a decongestant and expectorant, helps prevent bronchitis & stomach ulcers, relieves joint pains & headaches and shows high antibacterial and antioxidant activity.

Cloves have long being used to curb toothaches. It has strong anti-inflammatory properties & anticoagulant effects. Cloves have a warming effect and are pungent, piquant and have a lovely flavour, hence used in soups, tea, baked apples and sprinkled on puddings and drinks. They are said to have an aphrodisiac effect too.
Cinnamon is a strong stimulator of insulin activity and is helpful for patients of Type II diabetes.
Fenugreek (methi) seeds have anti-diabetic powers as it controls surges of blood sugar and insulin. It is also anti-diarrhoeal, anti-ulcer and anti-cancer! It helps lower blood pressure, alleviate joint pains and prevent gas and bloating. It is a women’s remedy for anaemia (See note on Methi seeds).
Mustard (and horseradish) has been recognized as a decongestant and expectorant since time immemorial. Like our red pepper, it helps break up mucous in air passages, is antibacterial and is a good remedy for congestion of colds and sinus. It revs up metabolism and helps burn extra calories, hence excellent for people trying to lose weight too!
Turmeric is truly a marvelous spice. Curcumin (its active ingredient) is an anti-inflammatory agent on par with cortisone! Various tests and studies have shown that it can lower blood pressure, reduce inflammatory symptoms of rheumatoid arthritis, protect liver from toxins, boost stomach defences against acid and lower blood sugar in diabetics. It is also a potent anti-cancer agent! (see note on ‘Turmeric’).

Aniseed or Saunf has potent digestive qualities. It is a major ingredient of ‘Gripe-waters’ for relieving colic in infants. It is cooling, good for the liver and lessens burning in urine.
Cumin seeds are extremely rich in iron, calcium, magnesium, phosphorus and sodium and Vits. A & B. Cumin seeds have a volatile oil---Thymine. Cumin helps regularize menses and when taken with jaggery, increases breast milk. It is good for digestion, helps cure dysentery and is a common spice for tempering vegetables, lentils, curd and buttermilk etc. and used to make the spicy, sour digestive and appetising drink “Jalzeera”! It is extremely good for the heart!
Though there are many more healthy spices e.g. Saffron, Nutmeg, Mace etc., but the Indian kitchen spice mixtures--- Garam Masala and curry powder (containing most of the spices), are two of the most potent sources of antioxidants and immunity building nutrients--- miniature pharmacies in themselves!
All in all, Indian kitchens and traditional Indian cooking have and use an amazing array of health-giving spices since centuries past, but these are only now being studied and researched by scientists the world over!!