“Just wow” when it comes to Indian cuisine and no doubt Indian spices are so important to both the taste and health when it comes to Indian cuisine. I guess that Chinese and Indian cuisines are based first and foremost on health, before taste. The trends are herbs and plants as a basis for developing menus all over the globe.
Alternative medicines are being used by the world’s population. The alternative medicines in the traditional systems are derived from herbs, minerals, and herbal drugs are based on medicinal plants.
India is the largest producer of medicinal plants and here 25,000+ effective plant-based formulations are used in traditional and Ayurvedic folk medicine.
In India, about 70 percent of rural population depends on the traditional Ayurvedic system of medicine. Most healers using traditional systems of medicine prepare formulations by their own recipes. In the Western countries, approximately 40 per cent of people are using the herbal medicine for the treatment of various diseases and many still reply on classical western medicine.
Indian food leads you to a pathway exploring of aromatic spices, such as turmeric, ginger, red chilies, and garam masala, a mixture of cumin, cardamom, black pepper, cinnamon, coriander, and other spices. All of these distinctive flavours are said to protect against some diseases and cancers, and turmeric and ginger help fight Alzheimer’s according to studies. Researchers point to the fact that rates of Alzheimer’s in India are four times lower than in America, perhaps because people there typically eat curry everyday.
The red chillies capsaicin family have amazing health benefits for the human body, and turmeric, a main ingredient in curry, may have anti-inflammatory and healing properties. Other ingredients in Indian cuisine include yogurt, lentils and have significant amounts of folate and magnesium helping to stabilize blood sugars.
So health before taste is the theme here 🙂 and think twice when you next cook @ home.
Categories: Life Cycles