Being from India, I grew up eating Indian food and then making it. I’ve loved getting to know the different spices and their flavors. More recently, I’ve come to appreciate the spices for their medicinal purposes as well. It seems that I am often learning about some new benefits to the various spices. Most recently, I learned more about asafoetida, or “Devil’s Dung.” The spice is being looked at by drug manufacturers to prevent colds and the flu.
I’ve used the spice in primarily lentil dishes to prevent flatulence. I know that Hare Krishna devotees use it instead of onion and garlic, which they don’t use. It was once believed that the spice enhances singers’ voices.
Another super spice is turmeric, the yellow spice used in mustard and in curry powder. Turmeric has been used as an anti-inflammatory agent to treat conditions such as jaundice, bruises, colic, and menstrual difficulties. It has even been effective in treating Crohn’s disease, arthritis, and Cystic Fibrosis.
There are many more spices with many additional health benefits. As the weather gets colder and I try to protect my family from the cold and flu, I intend to cook more Indian food.
Source: World’s Healthiest Foods
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