A typical Indian kitchen contains a basic set of building blocks of power packed flavours made up of spices and herbs such as turmeric, ginger, cumin, coriander seeds, cinnamon, cloves, asafoteida, etc. These can be combined in countless ways to not only flavour foods, but also to address almost all our niggling chronic health complaints and/or to build and boost immunity.
In this series you can read about the health benefits of the most common Indian ingredients that have a lot more value going beyond adding flavour to food.
Turmeric – Commonly called ‘halad‘ or ‘haldi’ across India. This ancient Indian herb is the root of the turmeric (haldi) plant. It contains naturally occurring compound called ‘curcumin’ which helps in boost immunity with double shot of anti-inflammatory and anti-oxidant properties.
Haldi, owing to its antiseptic properties is applied as first aid to treat flesh cut, nicks or wounds to prevent sepsis and stop blood loss while keeping the wound sterilized.
Anti- inflammatory properties of turmeric will help thwart as well as heal inflammation related diseases such as bronchial, cardiac conditions, gut bacteria related diseases, etc.
Anti- oxidant properties of turmeric help destroy and reduce production of free radicals/electrons in the body that cause oxidation (aging, degeneration, weakening). Therefore, by blocking and neutralizing the free radicals turmeric makes the internal cell system of the body stronger, thereby strengthening the immune system from within the biological system.
Read about the remedial uses of turmeric as immunity booster here.
Ginger – Commonly called ‘aala’ or ‘adrak’ across India. It is known for its antiviral, anti-inflammatory and anti-oxidant properties. Ginger helps prohibit upper respiratory illness causing viruses from replication. It also prevents mucus creation because of its anti-bacterial, drying and heat inducing properties. Ginger also helps in the removal of these viruses and bacterial material through the stomach and intestinal tract.
Dry ginger – Commonly called ‘suntha’ or ‘soonth’ across India. Ginger in its dry form has more concentrated flavour. Its medicinal properties are also more concentrated since the water is taken out. Also, dry ginger has a longer shelf life than fresh ginger. So, depending on the cooking process, dry ginger powder is used for recipes that require concentrated heat from the ginger and fresh ginger is used for a more subtle flavour.
Read about the remedial uses of ginger and dry ginger as immunity boosters here.
Bonus: Here is a simple, quick and easy to follow recipe from this blog for a hot drink using turmeric and ginger. Find it here – Turmeric and Ginger Milk Drink. This is an invaluable bit of traditional Indian home remedy which works wonders for recharging, recuperating and energizing for tiredness, fatigue and in treating cold, flu, digestive issues, and many more.
