The Ayurveda Experience May 17, 2019
India is the world’s seventh largest country in terms of landmass and the second largest in terms of population. With such colossal statistics come huge variations in climate, culture, language and cuisine. The Indian spices list we created here includes masala, Indian spices health benefits as well as their uses in Ayurvedic medicine, the holistic medical system of India.
Cuisines across India employ different combinations of herbs and spices. Not only do these common spices have unique flavors and colors, but they also come with many health benefits. Here we take a look at some of the spices and herbs found in Indian kitchens and their Ayurvedic uses and properties.
Read More: The Top 5 Healing Spices, Ayurvedic Superfoods
Both fresh and dried coriander leaves are used extensively in India. Coriander is called dhania in Hindi.
Fresh cilantro or hara dhania and coriander seeds are used for various preparations. The botanical name of coriander is Coriandrum sativum. Ayurvedic properties and uses of coriander are the following.
Read More: Coriander Uses, Coriander Benefits, Coriander Vs Cilantro, How To Grow Cilantro
Cumin seeds are used in various Indian recipes. The botanical name for cumin is Cuminum cyminum. The Ayurvedic properties and uses of cumin seeds are the following.
Long pepper or pippali is used extensively in Indian cuisines albeit in small quantities. The botanical name of long pepper is Piper longum. The Ayurvedic properties and uses of long pepper according to Ayurveda are as follows.
Red chili is extensively used in many Indian dishes. Its botanical name is Capsicum annuum. The Ayurvedic properties and uses of red chili are the following.
Green chili is also as popular as red chili in Indian kitchens. This common Indian spice has many health benefits. It is basically the raw fruit of Capsicum annum. On maturing, this fruit turns red and is called red chili.
However, after maturation, the fruit can also turn yellow or black. Although it generally turns red after maturation. Green chili is also spicy but lesser than red chilies.
The Ayurvedic properties of both red and green chilies are similar.
Raw green chilies contain more moisture and antioxidants than red chilies. Furthermore, red chili powder is said to be usually adulterated with artificial dyes and colors. Green chilis are always used fresh.
Black pepper is a very common Indian spice used in various dishes. Black pepper enhances the flavor of food due to its unique flavor profile. It is also known as the ‘King of Spices’. The botanical name of black pepper is Piper nigrum.
The Ayurvedic properties and uses of black pepper are the following.
Green Peppercorns or Green Pepper and White Peppercorns or Safed Mirch
Green peppercorns or green pepper is the unripe fruit of the black pepper vine. White peppercorns or safed mirch are obtained after removing the skin of ripe peppercorns. The ripe fruit of pepper is red in color which turns black after drying.
Read More: Garam Masala Benefits, Ingredients, Garam Masala vs Curry Powder
Saffron is used in a variety of Indian cuisines. Kesar has been used to impart flavor and color to dishes with rice like Biriyani. Saffron is also used in many Indian desserts. The botanical name of saffron is Crocus sativus.
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