Masala, what is it?
Masala, a combination of spices. Each and every dish has it’s own combination of masala
Most Indian spices have a curative property. We have listed the most commonly used spices and their properties for you below.
Cardamom Is a type of fruit .India is the largest producer but also consumes most of it. Used by Arabs in Cardamom coffee. Scandinavia in baked breads. Used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs.
Vanilla Is orchaid grown. It is used mostly for the flavour and fragrance.
Mace Nutmeg grows in a warm humid climate. Used in sweet and savoury dishes but also in mutton and lamb. It is used to relieve bronchial disorders, rheumatism and flatulence as treatment for digestive, liver and skin complaints
Ginger prevents dyspepsia – Upset stomach, morning and motion sickness.
Pepperused in lots of seasonings all over the world. It is often served as antihistamines (anti allergy)
Turmeric is Indias largest exporter. It is used for stomach ulcers, anti inflammatory, and for glow of the skin. Studies to prove its effectiveness in reducing spread of cancer cells.
Cinnamon is used as a flavour. Cure for colds, diarrhoea and other problems of the digestive system. Cinnamon is high in antioxidant activity.
Kashmir –Saffron Is the most expensive spice in the world. Mostly used in confectioneries, biryani, rice pulao. It is known to be cancer suppressing plus has anti oxidant properties.
U.P. – Fenugreek / Methi is a good resistance builder.
Garlic reduces cholesterol and hypertension.
Cloves used in North Indian sauces South Indian Biryani. Used to treat toothache in dental emergencies.
Tamarind is a souring agent, like lemon. Not acidic. Cooling and helps in digestion.
Cumin Member of parsley family. Second most popular spice in the world. Cumin tea helped to distinguish false labour from real relieve gas and is high in iron in large quantities.
Mustard Seeds from the Buddha time. It has preserving qualities.