Medicinal characteristics of some common ingredients used in Indian cooking.

 I have jotted down the medicinal values of  some basic ingredients which we use in our daily cooking...without these elements the cooking in Indian houses is incomplete.

So Thanks to our great great grandmothers to discover the recipes using all the miraculous ingredients.

Turmeric (haldi) 

It has got antiseptic, antibacterial and anticancer value due to presence of CURCUMINE a constitutent present in it.

Whenever you get any wound, just wash the wound and apply turmeric powder. It will not get septic.

A little dosage of tumeric with honey is used to prevent indigestion problem, stroke, blood pressure and blood sugar related problems.

Turmeric Powder dissolved in warm milk gives relief from cough and cold.

Garlic(Lasan)It prevents everything from the common cold and flu to the Plague! It has been used extensively in herbal medicine (phytotherapy). Raw garlic is used by some to treat the symptoms of acne and there is some evidence that it can assist in managing high cholesterol levels. It can even be effective as a natural mosquito repellent.

In general, a stronger tasting clove of garlic has more sulphur content and hence more medicinal value.

Modern science has shown that garlic is a powerful antibiotic.

So dont hesitate to add lot of garlic to your recipes.

Ginger(Adarak)

This is a common rhizome used along with garlic in the form of a paste in all curries and almost all recipies.
The underground stems of the ginger plant are used in cooking, baking,common forms of ginger include fresh or dried root.
It has got several medicinal properties...here r few for ur knowledge....
Historical Uses :
To reduce fever

To relieve ulcers

As an anti-nauseate
As a carrier herb, enhancing absorption of other herbs
To treat colon and stomach spasms
To relieve constipation
To ease gas or flatulence
To nourish the skin
To regulate menstrual cycle (in China)
To ease menstrual cramps (in West)
To treat first- and second-degree burns (applied externally)
Ginger is used in Asian medicine to treat stomach aches, nausea, and diarrhea.
Ginger is used to alleviate postsurgery nausea as well as nausea caused by motion, chemotherapy, and pregnancy.
Ginger has been used for rheumatoid arthritis, osteoarthritis, and joint and muscle pain.

Onion(Pyaj)
Mainly if onion is eaten at night time it gives you sound sleep & also helps remove toxins from your brain. If the toxins are not clenaed from the brain then you will feel fatique in the morning or forget things like where you have kept keys etc.also if you have low memory power have onions. So add lots of onions in ur salads

Coriander leaves(Dhania) and Curry leaves(KaddhiPatta)
Coriander leaves are good source of iron. They strengthen the stomach and promote its action, relieve flatulence, increase secretion and discharge of urine and reduce fever. They act as an aphrodisiac, help in the removal of phlegm from the bronchial tubes thereby counteracting any spasmodic disorders

Curry Leaves are effective in lowering Blood Sugar levels.
So dont forget to shop Coriander and Curry leaves at every visit to grocery store.

So next time you make any Curry dont forget to add Ginger, Garlic, Onion, Coriander Leaves and Curry leaves. Enjoy the food and stay healthy.