May 9, 2013

Indian Spices


Haldi (Turmeric): 
The healing power of haldi has been recognized worldwide. It has strong anti-inflammatory properties and is also an effective anti-oxidant, thereby an important part of ayurvedic remedies. Nutritionally, haldi is an excellent source of iron and manganese. It is also a good source of vitamin B6, dietary fiber, and potassium.

Dhania (Coriander): 
Coriander is a good source of dietary fiber, iron, magnesium and manganese. It is considered an effective aid to digestion, aids in combating allergies and is said to help prevent infection in wounds.

LalMirch (Red chilli powder): 
Lalmirch is not just a hot spice in taste, it is said to be equally hot in boosting your immunity.It is also a very good source of Vitamins A and C, as well as iron and potassium. It is also reported to aid weight loss and fight inflammation.

Jeera (Cumin): 
Jeera is a cool spice. It helps cool down the digestive track and helps flush out the toxins from the body. In addition, it is a good source of iron and therefore an energy booster as well.

Rai (Mustard seeds): 
Rai, an essential ingredient in many South Indian dishes,is reported to be a good source of omega-3 fatty acids, besides phosphorus, magnesium, manganese, iron and zinc. It helps stimulate the appetite and also has digestive, antiseptic, and anti-inflammation properties.

Saunf (Fennel seeds): 
Saunfis extremely good for digestion and is well known for its healing properties that help cure stomach complaints. It is a good source of dietary fiber, potassium, manganese, and minerals such as phosphorus, calcium and magnesium. A cooling spice like Jeera, saunf is said to contain a unique combination of nutrients that make it a very effective antioxidant.

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