Across all of history, the use of spices and herbs has been extremely important. Many were revered for their medicinal qualities long before they were used in cooking. Most of them have now been proven by modern science to have significant health benefits.
Here are five of the world’s healthiest spices and herbs.
1. Amchur
Underripe or green mango fruits that have been chopped and sun-dried are used to make the spice amchur. The name is derived from the Hindi word am, which means “mango.” Whole or ground, the spice is sometimes spiced with turmeric. The mango tree is one of the oldest cultivated fruits native to the India-Burma-Malaysia region.
Health benefits
Since the mango tree is so ancient and famous in India and the Far East, it’s not shocking that every element produces something unique. The leaf, bark, resin, flower petals, fruit, and seed are all used somehow. The unripe fruit is acidic, astringent, and antiscorbutic, and amchur is especially useful for the latter in dried form. Among the mango’s other qualities, its ability to dye is intriguing.
2. Ajwain
Ajwain (pronounced aj’o-wen) is a part of the Umbelliferae family, including dill, caraway, and cumin among its 2,700 members. This is most commonly used in Indian cuisine, identified as bishop’s weed or carom. It’s especially well-suited to the delicate vegetarian fare found in Gujarat.
Health benefits
Ajwain seeds contain a 50 per cent thymol essential oil, a powerful germicide, antispasmodic, and fungicide. In toothpaste and fragrances, thymol is used. It is used to treat diarrhoea and flatulence in a steeped liquid form. The seeds have been used as a home remedy for acid reflux and stomach pain in India and medicinal herbs for asthma and arthritis relief.
3. Anise
Dill, fennel, coriander, cumin, and caraway are all carrot family members, and anise looks a lot like them. Many of these family members have been known for having a liquoriceflavour. Still, anise is the real taste of liquorice, and its oils are decanted into liquorice candy flavouring (not from the herb liquorice, which has a different taste). This is attributed to the same spice that could defend the Evil Eye or keep nightmares at bay when placed under one’s pillow.
Health benefits
In India, the anise seed is widely used as a digestive aid. Mukhwas, which are brightly coloured, sugar-coated seeds of anise, fennel, and sesame, are generally served after lunch and dinner to ease the mouth and stomach after spicy meals—as well as to freshen the mouth. Anise’s carminative characteristics have been known for centuries when it was called “Tut-te See-Hau” by American Indians, which means “it expels the wind.” It is eaten after lunch and dinner in European countries, the Middle East, and India because it aids digestion and softens the breath. Anise is a gentle expectorant commonly found in cough syrups and lozenges. It’s also antiseptic, antispasmodic, and soporific, and a few seeds in water can usually heal hiccups.
4. Bay leaf
The bay tree originated in Asia Minor, spreading to the Mediterranean and then to other similar environments.
Bay, also known as laurel, was well-known in ancient Greek and Roman. Emperors, heroes, and poets wore garlands of laurel leaves. The bay leaf is 2.5–8 cm (1–3 in) long, oblong, pointed, and seamless. The leaves are sparkly and dark green on top with softer undersides when they are young.
Health benefits
Bay leaf has several properties that make it effective in treating high blood sugar, severe headaches, fungal and bacterial diseases, and chronic gastritis. For centuries, the astringent, digestive, diuretic, emetic, and stomachic properties of bay leaves and fruit were used. Bay leaf has long been used as a headache remedy. It contains parthenolide, which is effective in the treatment of headaches. It’s also been used to help people with stomach ulcers.
5. Cumin
Cumin grows in a wide range of hot climates, including India, North Africa, China, and the Americas. The spice is typically linked with Morocco, where it can be found in abundance in the medinas’ abundant street cuisine.
Cumin was traditionally associated with greed, and as a result, the avaricious Roman Emperor Marcus Aurelius was nicknamed ‘Cuminus’.
Cumin is a tiny umbelliferous plant that produces seeds. They imitate caraway seeds, but are lighter and have small bristles that are barely visible to the human eye, unlike caraway. They come in two forms: dried and ground into a brownish-green powder. Although cumin is not really a traditional European spice, it is readily available in the West.
Health benefits
Stomachic, diuretic, carminative, stimulant, astringent, emmenagogic, and antispasmodic are all properties of cumin. It can help with indigestion, diarrhoea, and sore throats, and it can also help with flatulence and colic. It is now primarily used as a carminative in veterinary science in the West, but it is still a conventional medicinal herb in the East. It’s intended to help with milk production and nausea during pregnancy. Carpal tunnel syndrome, as well as diarrhoea, indigestion, and morning sickness, have all been shown to benefit from it. It relieves inflammation of the chest or testicles when applied as a poultice. Cumin is an appetite stimulant.
What does Living Beyond offer?
We offer Fusion Spices are pre-mixed whole spices that come in a variety of 14 pre-mixed whole spice masalas. We also have a 17-spice Sole line, which we sell under Sole Spice.
Why should you choose Living Beyond?
- Our pre-mix contains premium quality spices.
- The ideal combination.
- Guaranteed flavour and taste.
- The aroma is very strong.
- Natural and unadulterated.
- No preservatives were used.
Conclusion
According to food aficionados, freshly ground spices have a far superior flavor to store-bought masalas. Every individual is worried not only about the quality of the food they prepare but also about the wellbeing of their family, which is why it is essential to choose premium quality spices.