It’s a nice sunny day and a good friend came over for lunch. After a decent meal, we headed up for a stroll in the neighbouring woods, delving into our usual topics of discussion. I’m happy you did not make it very spicy, he said. I know he wasn’t referring to spice part but the hotness part. This is not the first time I was told. I generally love cooking – not spending time in kitchen part, but knowing the wisdom in our food part. So, I usually try to clarify it immediately. And I always tell my friends visiting India for the first time: If you go to a good restaurant, you’ll eat spicy food. Otherwise, you eat hot food.
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So, what is the difference between spicy and hot? Hotness is one of the many flavours that make up any dish. This can be derived from many spices. Chilli is the most infamous one, but Pepper, Clove, Cinnamon etc. also stand in the same list. We should not forget, these are just a few among at least 30 or so spices that moms (or grandmas) have them handy at all times. Yes, unfortunately, I think we (men) come no close to their expertise and knowledge in this area.
I’m no match to mums; this is my usual arsenal (in addition to fresh produce)
A random fresh produce preparation before starting the process
And what is the big deal with all these spices? Well, it’s carnival for taste buds for a
start. But the real deal is the underlying health benefits of each of them – observed, tested, learned and passed over by generations of moms. This post is to thank all those moms, and attempt a miniscule effort to collate and share this knowledge with my European and other friends who often ask me about spices.
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Disclaimer: Much of this notes is from my personal experiments, discussions with many moms and grandmas over decades (including my own). I have personally used all of them and managed every ailment I faced so far (except dust allergy. I’m testing salt at this moment). For all benefits I personally saw, I gave approximate time to notice the results. For other long term benefits, I did a lot of cross verification with various journals/publications – but please do take this tips at your own discretion. If I missed something or you learned something new, please do share.
Botanical family: Apaceae
Botanical name: Trachyspermum ammi
Plant part: Leafs, seeds
Helps with: digestion, stomach ache, tooth pains, aphrodisiac, asthma.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use(d) it personally: When I feel heavy (after a meal), take few seeds in my palm, rub them, smell them. Once I’m satisfied with the aroma, chew them slowly.
I saw results in: Usually 5-15 mins.
Botanical family: Apiaceae
Botanical name: Ferula communis
Plant part: Latex or gum
Helps with: indigestion, intestinal worms, menstrual pains, asthma, coughs, bronchitis, and alcoholism.
Other notes: This is a very strong spice and not to be consume in large quantities or regularly. Add half a pinch (or even less) of Asafoetida during the very last steps of your cooking. Takes 2-4 hours to show results.
How I use(d) it personally: Half a pinch, once a week or 10 days (part of regular cleansing/detoxing).
I saw results in: Usually 2-6 hours.
Botanical family: Lamiaceae
Botanical name: Ocimum basilicum
Plant part: Leaves
Helps with: cough, intestinal worms, headaches, stomach aches, oral hygiene.
Other notes: Can be added during the final stages of cooking or as garnish before serving.
How I use(d) it personally: When I feel cold (or) congested, twist some leaves and use them as part of steam inhalation.
I saw results in: Usually 5-15 mins.
Botanical family: Lauraceae
Botanical name: Cinnamomum tamala
Plant part: Leaf
Helps with: detox, diabetes, reduce aging pace, fungal infections, digestion.
Other notes: Usually added at the early stages to get all the flavour and enzymes. To be taken out at the end of the cooking process.
How I use/used it personally: Very rarely, as part of special events for flavour.
Botanical family: Zingiberaceae
Botanical name: Cardamomum
Plant part: Pods, seeds
Helps with: mainly gastro-intestinal issues: Digestion, bloating, loss of appetite, bad breath, possibly cancer (non-melanoma skin cancers), Chest congestion, asthma, muscle spasms, anorexia.
Other notes: Best way to get value of Cardamom is to expose the minute pods/aroma. In case of bad breadth, a pod can be chewed.
How I use/used it personally: Usually in tea from time to time or during festive seasons with disturbed digestive cycles.
I saw results in: Usually 15-60 mins.
Botanical family: Apiaceae
Botanical name: Apium graveolens
Plant part: seeds
Helps with: anxiety, joint pains, anti-inflammatory, blood pressure.
Other notes: When you feel heavy (or full), take few seeds in your palm, rub them, smell them. Once you are satisfied, slowly chew them. It takes about 5-15 mins for results.
How I use/used it personally: When I feel heavy (after a meal), take few seeds in my palm, rub them, smell them. Once I’m satisfied with the aroma, chew them slowly.
I saw results in: Usually 5-15 mins.
Botanical family: Solanaceae
Botanical name: Several
Plant part: Vegetable
Helps with: obesity, blood pressure, congestion, anti-bacterial.
Other notes: To be added in very limited quantities in the middle of the process. In case you are sensitive, slicing the chilli and taking off the seeds might help.
How I use/used it personally: When I feel cold (or) congested, I use a little more chilli – which dilates the nasal paths. This helps clearing the nostrils. I also notice my heart rate reduces (in a good way) when I use chilli over time.
I saw results in: Usually 5-15 mins.
Botanical family: Lauraceae
Botanical name: Cinnamomum Verum
Plant part: Bark
Helps with: Type 2 diabetes (by decreasing insulin resistance), nausea, vomiting, anti-inflammatory, cardio-vascular issues, metabolism.
Other notes: Usually added at the early stages to get all the flavour and enzymes. To be taken out at the end of the cooking process.
How I use/used it personally: If I really need to sweat out, I take flakes of cinnamon in hot water (as tea). I feel I start to sweat quickly.
I saw results in: Usually 15-60 mins.
Botanical family: Myrtaceae
Botanical name: Syzygium aromaticum
Plant part: Buds
Helps with: oral cleaning, oral pain reliever, bloating, nausea, upset stomach, expectorant, possibly diabetis.
Other notes: Usually added at the early stages to get all the flavour and enzymes. To be taken out at the end of the cooking process.
How I use/used it personally: During childhood, in case of toothache, I used to keep a clove behind the tooth. BUT NOT chew it. Now, I use them from time to time as the first mouthwash of the day (soak in hot water for 10 mins and use that water).
I saw results in: Usually 10-30 mins.
(not to be confused with Parseley)
Botanical family: Apiaceae
Botanical name: Coriandrum sativum
Plant part: Leaves/seeds
Helps with: Antioxidant, possibly diabetes, Cholesterol, digestion.
Other notes: Seeds can be added at the beginning. If you are using leaves, add the stems at the middle of the cooking and thin leaves at the end of process. Can also be used to garnish before serving.
How I use/used it personally: I use it regularly. I particularly see the difference at times of large meals.
I saw results in: Usually 2-6 hours.
Botanical family: Apiaceae
Botanical name: Cuminum Cyminum
Plant part: Seeds
Helps with: flu, antiseptic, immunity, pain reliever, nausea, cramps, indigestion, diarrhoea, iron deficiency, morning sickness.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use/used it personally: When I feel cold (or) have throat infections. I take hot water and a pinch of cumin. Let them soak in and gargle with this water (and chew the cumin later).
I saw results in: Usually 15-60 mins.
Botanical family: Rutaceae
Botanical name: Murraya Koenigii
Plant part: Leaf
Helps with: antioxidant, diabetes, cholesterol, leukaemia, eye sight, digestion.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use/used it personally: I usually feel noticeable difference in my urge to eat.
I saw results in: Over a period of time.
Botanical family: Apiaceae
Botanical name: Anethum graveolens
Plant part: Leaves/seeds
Helps with: indigestion, insomnia, menstrual disorders.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use/used it personally: When you feel heavy (or full), take few seeds in your palm, rub them, smell them. Once you are satisfied, slowly chew them. It takes about 5-15 mins for results.
I saw results in: Usually 5-15 mins.
Botanical family: Apiaceae
Botanical name: Foeniculum vulgare
Plant part: Seeds
Helps with: antioxidant, loss of appetite, degenerative neurological disorders.
Other notes: Usually added at the early-middle stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use/used it personally: If I don’t feel hungry, chew a pinch of them 15-30 minutes before planned meal. If I feel heave after a meal, chew a pinch of them to feel sorted.
I saw results in: Usually 5-15 mins.
Botanical family: Fabaceae
Botanical name: Trigonella foenum-graecum
Plant part: Leaves/seeds
Helps with: anti inflammation, lack of libido (men), lactation (mothers), anaemia, diabetes, aphrodisiac.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use/used it personally: Noticeable difference in lightness of intestines. I was told of many positive results from people with Diabetes (soak a pinch of seeds overnight in milk and consume them the next morning – without cracking the seeds while drinking).
I saw results in: Usually 4 hours – a day.
Botanical family: Zingiberaceae
Botanical name: Alpinia Galanga
Plant part: Root
Helps with: dyspepsia, rheumatism, nausea, antibacterial, body odours.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use/used it personally: (same as ginger). After a strong workout (or) soaking in rainy day – soak slices of Galangal in hot water. Drink the water. Noticeable reduction of pain.
I saw results in: Usually 2-4 hours.
Botanical family: Amaryllidaceae
Botanical name: Allium sativum
Plant part: root
Helps with: Anti-viral/bacterial, immunity, infections, toothaches, skin problems, asthma, antibiotic, blood pressure, aphrodisiac.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use/used it personally: For congested nose in winters – eat half a clove as first thing in the morning (Caution – very strong odour). It is not recommended to use regularly – due to its nerve stimulating properties.
I saw results in: Usually 10-30 mins.
Botanical family: Zingiberaceae
Botanical name: Zingiber officinale
Plant part: Root
Helps with: anti-inflammatory, cold, blood pressure, joint pain, digestion.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use/used it personally: (same as galangal). After a strong workout (or) soaking in rainy day – soak slices of Ginger in hot water. Drink the water. Noticeable reduction of pain.
I saw results in: Usually 2-4 hours.
Botanical family: Clusiaceae
Botanical name: Garcinia indica
Plant part: Fruit
Helps with: Rashes, allergies, sunstroke, piles, tumors, acidity.
Other notes: Usually added in the middle-last stages of the process. Can be consumed as part of the meal. In you are in Konkan area of India, try Kokum Buttermilk with coriander – thank me later.
How I use/used it personally: When I travel a lot (or got sun soaked), drink buttermilk with overnight soaked kokum.
I saw results in: Usually 12 hours – a day.
Botanical family: Myristicaceae
Botanical name: Myristica fragrans
Plant part: Skin
Helps with: Digestion, Loss of appetite, blood circulation, stress, dental health, kidney stones, and sleep disorders.
Other notes: Usually added at the early stages to get all the flavour and enzymes. To be take out at the end.
How I use/used it personally: Only from time to time when I feel my digestive cycle is disorganised. Noticeable difference after two or three meals.
I saw results in: Usually 6-12 hours.
Botanical family: Lamiaceae
Botanical name: Mentha piperita
Plant part: leaf
Helps with: nausea, promotes secretion of digestive enzymes.
Other notes: Usually added in the middle of the process. Often used also to garnish before serving.
How I use/used it personally: In case of bad breath, take one or two fresh leaves and chew them slowly. In case of dizziness, take few leaves along with hot water – to feel fresh.
I saw results in: Usually 5-15 mins.
Botanical family: Brassicaceae
Botanical name: Several
Plant part: Seeds
Helps with: Asthma, B-Complex deficiency, rheumatoid, arthritis, Muscle aches.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use/used it personally: Part of usual meal. I particularly notice difference in terms of controlling the digestive cycle.
I saw results in: Usually 4-6 hours.
Botanical family: Ranunculaceae
Botanical name: Nigella damascena
Plant part: Seeds
Helps with: hair and skin conditions, obesity, and liver detoxification.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use/used it personally: I used this from time to time but have not noticed anything in particular. (Perhaps due to my shorter test cycles).
Botanical family: Myristicaceae
Botanical name: Myristica fragrans
Plant part: Seeds
Helps with: Anti-bacterial, tooth decay, alzheimers, musclar tension, liver detox, sleep disorders, skin texture, and aphrodisiac.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use/used it personally: When my sleep cycles get disoriented, take some nutmeg powder, half a pinch of saffron, and 1/3 spoon of honey in hot milk.
I saw results in: Usually 30-60 mins.
Botanical family: Amaryllidaceae
Botanical name: Allium cepa
Plant part: Bulb/root
Helps with: Antiseptic, diuretic, expectorant, wounds, toothaches, respiratory problems, liver detox.
Other notes: There is no specific process.
How I use/used it personally: In case of flu/cold (or) when I feel weak, I use a bit more onion in food. Noticeable difference in energy levels. I also noticed bloating at times.
I saw results in: Usually 1-2 hours.
Botanical family: Piperaceae
Botanical name: Piper nigrum
Plant part: Seeds
Helps with: Digestion, stomach upset, bleeding, reduce ‘vata’ (letharginess), diarrhea, ear aches, gangrene, heart diseases.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal. Caution: Can be very hot.
How I use/used it personally: After cheese fondue sessions (or after ‘Vata’ foods – potatoes, carrots, yogurt, rice etc). Take half a pinch of freshly grounded pepper powered with hot milk.
I saw results in: At least an hour.
Botanical family: Papaveraceae
Botanical name: Several
Plant part: Seeds
Helps with: anodyne, expectorant, toothaches.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal.
How I use/used it personally: Rarely in food preparation. Occasionally notice the change in moods.
I saw results in: Usually 1-2 hours.
Botanical family: Iridaceae
Botanical name: Saffron crocus
Plant part: Threads
Helps with: digestion, loss of appetite, depression, antioxidant, anti-inflammatory, dry skin, aphrodisiac.
Other notes: Usually added at the end of cooking process, or to garnish before serving.
How I use/used it personally: When my sleep cycles get disoriented, take some nutmeg powder, half a pinch of saffron, and 1/3 spoon of honey in hot milk.
I saw results in: Usually 30-60 mins.
Botanical family: Pedaliaceae
Botanical name: Sesamum indicum
Plant part: Seeds
Helps with: Vitamin-B deficiency, grey hair, hearing, memory, sperm count and motility, coronary artery diseases.
Other notes: Usually added at the early stages to get all the flavour and enzymes. Can be consumed as part of the meal. Ceremonial Indian first night includes a ritual for men eat balls made of jaggery (strength), Sesame, along with milk (mood enhancer).
How I use/used it personally: No comments. But you will see the difference 🙂
I saw results in: Usually 1-3 months.
Botanical family: Schisandraceae
Botanical name: Illicium Verum
Plant part: Fruit (and seeds)
Helps with: Antioxidant (especially linalool and Vitamin C), ceullar damage.
Other notes: Usually added at the early stages to get all the flavour and enzymes. To be taken out in the end.
How I use/used it personally: I use it from time to time for special occasions. Noticeable aroma and smoothness on digestive cycle.
I saw results in: Usually 2-6 hours.
Botanical family: Fabaceae
Botanical name: Tamarindus Indica
Plant part: Pulp
Helps with: laxative, vitamin-C, bronchial disorders, antiseptic, ulcers, fever, sexual performance.
Other notes: Usually added in the middle-end of process. This is very citric and not to be added in excess (or frequently). Seeds are not for consumption.
How I use/used it personally: During winter months (or) when I’m low in mood… use tamarind pulp as part of the meal. Noticeable change in moods.
I saw results in: Usually 30-60 mins.
Botanical family: Ginger
Botanical name: Curcuma Longa
Plant part: Root
Helps with: Anti inflammatory, Antioxidant, pains, arthritis, heartburns, internal cuts/bleeds, diarrhoea, bloating, ringworm, possibly cancer, detox, Alzheimer.
Other notes: Usually added in the middle-end of process to preserve the flavour and medical benefits. Can be consumed as part of the meal.
How I use/used it personally: The most often used spice on a day to day basis. Noticeable difference in body detox, sleep cycle adjustment and immunity (especially in winters). Do not consume in excess for it generates a lot of body heat.
I saw results in: Varies.
Trivia: Because sorting, storing, and mixing the spices can be time consuming – busy people prepare these spices in advance, and store them (usually as powders). So they can just use fraction of this powder, as and when required. A more experienced cook changes combinations from time to time – according to seasons, types of vegetables, ages and needs of family members. What we see in super markets as Curry powder, Garam masala, Curry mix etc. is a generalised and industrialized version of this idea. Naturally, the trade-off is freshness and therefore the quality/ benefits of those spices.
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A healthy body is the basis to a healthy mind. Wish you all good health and joy with food 🙂
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Useful references:
- Crazy Masala
- Healthy eating by SF Gate
- Healthline
- Medical Daily
- Times of India/ Food
- National Center for Biotechnology Information (NCBI)
- NDTV/ Food
- Tea/Coffee spices of India
- Tiny quality homes
- Walk through India
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