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Spices - Flavouring, colouring & preservative agents
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Saturday, 30 November, 2024, 16 : 00 PM [IST]
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Dr Vinod Kumar
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Indian food has historically relied heavily on spices. Spices have historically been used in meals and have a comprehensive impact on human health. All spices have been utilised in Indian cuisine for ages, both traditionally and in everyday meals. Spices have the capacity to improve flavour and can be used as colouring, flavouring and preservatives.
Spices are used in a variety of industries, including the medical, cosmetic, pharmaceutical, and perfumery sectors, rather than being cooked. Indian spices have several important health benefits, such as immune support, blood sugar regulation, anti-cancer effects, antioxidant boost, improved heart health, improved cognitive function, and benefits against depression. They are also anti-inflammatory and digestive.
Spices also help to curing many diseases like diabetes, cardiovascular diseases, arthritis, cancer and AIDS. Spices are always a mainstay in the kitchen and in numerous medical applications, including as expectorants, diuretics, eccoprotics, carminative aperients, and many more. Spices have long been utilised in medicine. Spices like fenugreek, coriander, turmeric, cinnamon, cumin, clove, and others are utilised as remedies for a variety of illnesses.
Out of the 80 types of spices grown worldwide, only roughly 50 types are grown in India, making it a great producer of spices. In addition to enhancing the flavour of food, spices are an excellent source of antioxidants, iron, calcium, and vitamins B and C. Spices made from the buds, bark, roots, flowers, and fruits of different plants. Many medical sectors, including cosmetic, pharmaceutical, and aromatic like perfumery, use spices.
Indian spices have been reported to exhibit a wide range of physiological and pharmacological properties that produce beneficial health promoting/protective effects for various chronic diseases. Indian spices as a biotherapy have become important in the developed and developing world with specific spices such as cinnamon and curcumin involved in the control of the immune system and the antimicrobial therapy. Cinnamon has been shown to regulate insulin levels.
Without flavours, the culinary world would be lifeless. Similar to its organic partner's herbs, flavours give various foods around the world a unique flavour, colour and taste. They also provide a wealth of amazing phytonutrients that can improve human health and prosperity. Although culinary flavours have long been used for their many health advantages, extensive study conducted in the last 20 years has allowed us to explore and shed light on the mysteries and obscure vistas that lie within. In fact, they may treat chronic illnesses including cancer, diabetes, heart infections, and several real pneumonic, neurological, and immune system disorders. Flavours are well recognised for their taste in both domestic and international markets across the globe.
The main source of spore-forming microscopic creatures in large quantities of food, such as soups, dinners, stews, and sauces made by cooking foundations is flavour; in the right circumstances, these organisms grow and multiply to dangerously high levels.
In Indian cooking, flavours are a crucial component for both vegans and non-vegans. These are common ingredients added to food that give it flavour and scent. Ajwain, jeera, pepper, tulsi and neem leaves, tea, onion, garlic, ginger, turmeric, tejpat, coriander, and so on are all found in a typical Indian kitchen, which is essentially a small home-grown pharmacy. Clove buds, ginger bark, peppercorn roots, berries, cumin-scented seeds, and even the shame of a bloom (saffron) can all have distinct flavours. Carnosic acid, carnosol, rosmarinic acid, thymol, carvacrol, 6-gingerol, 6-shogaol, zingerone, curcumin, capsaicin, vanillin, eugenol, caffeic acid, and ferulic acid are some of the active cancer preventive ingredients found in flavourings.
In India, people utilise spices like turmeric as anti-inflammatory treatments for conditions like gas, colic, toothaches, chest discomfort, and irregular menstruation. It is a well-known medication for wound healing, pockmark eradication, and cosmetic treatments. In addition to having antioxidant properties, numerous studies indicate that spices are potent regulators of tissue edema and harm caused by high blood sugar and cholesterol. Spices are important because they have anti-inflammatory, anti-hypercholesterolemic, anti-proliferative, and anti-diabetic properties. These days, they help treat cancer, diabetes, heart disease, and arthritis.
Since cumin contains a volatile oil that gives its seeds a distinct scent, it is always included in spice blends. In addition to helping with tooth pain, dyspepsia, and jaundice, spices are also useful. Many regions of India grow cumin, which is exported to other countries where it is in high demand in a variety of forms, including seeds, powder, essential oil, and oleoresin. Cumin is utilised extensively in the food and medicinal industries because of its healing and sweet-scented qualities.
The most well-known use of fenugreek as a food is as an enhancer in curries, but the powdered seeds are also a crucial component in curry powders, oriental sauces, and halva. Additionally, it's used in syrups, cakes, puddings, desserts, chewing gum, pickles, and other condiments.
Since ancient times, coriander has been utilised extensively in cooking, solving problems, and enhancing. Coriander is said to have several properties in the solution, including cell fortification, resistance to diabetes, mutagenic effects, anthelmintic effects, opiate enchantment, anticonvulsant, diuretic, antifungal, anticancer, anxiolytic, hepatoprotective effects, protozoal threats, ulcer, post-coital, antifertility, cholesterol lowering, protection against lead toxicity, and potent metal detoxification.
Clove oil exhibits excellent biological activity, as seen by its ability to affect both human and bacterial life - the effect of Pediculus capitis on adulticidal and ovicidal behaviours. The benefits of cloves include cell reinforcement, resistance to infectious agents, defence against viruses and bacteria, protection against diabetes, sedation, antithrombotic effects, analgesic effects, memory retention during pain, and bug crawly safety. Dental professionals use it for temporary tooth pain relief and hole fillings.
Although whole sticks can be bought and used to flavour meat and rice dishes as well as hot apple juice, recipes may also call for ground cinnamon. Its potential is even greater primarily as a distinctive dietary supplement. It is used extensively for a wide range of documented purposes in diverse cultures, including as treating menstruation problems, joint discomfort, and loose stools. It is also used as an adjuvant in prescriptions for stomachic and carminative medications, and it is used to treat anorexia, inflammation, spasms, and tubercular ulcers.
In the Unani medical system, large or black cardamom, often referred to as "Bari Ilaichi," is used to treat digestive issues. Many tastes, particularly those like ginger, turmeric, and others, have been shown to have strong gastroprotective effects. Massive cardamom (derived from Amomum subulatum), commonly referred to as "Heel kalan" or "Bari Ilaichi," is used as flavouring in cuisines all over the world.
There is an endless need to explore Indian spices. In a nutshell, spices are diversified in nature widely used in Indian culinary as well as at international level as flavouring, colouring and preservative agents as well as well used in medical industry. Spices are being used as staple dietary additives since long time in India.
(The author is assistant professor, Amity University, Haryana. He can be contacted at vinodchauhan.4u@gmail.com)
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