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BOMBAY SPICES

The Benefit of Indian spices
Aromatic spices add flavor and bite to curry dishes at Indian restaurants, and many of these spices may also offer you health benefits. If you’re concerned about the added fat and calories in restaurant fare, incorporate these spices into everyday dishes you make at home. Some Indian spices make flavorful teas you can sip for what ails you. Although spices may complement other treatments, they should not be used in place of medical care for serious conditions.
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Ginger
Used for centuries in Indian and other Asian cuisines, ginger root also has a long history as a home remedy for digestive problems. A 2008 study published in the “European Journal Gastroenterology and Hepatology” found a scientific basis for ginger’s benefits to the G.I. tract, showing that it helps move food more quickly from the stomach into the small intestine for absorption. Steep a slice of peeled ginger root in a cup of hot water when you have an upset stomach. Ginger also appears to assist with inflammation, according to a report in “Arthritis Today.” Participants in a study at the University of Miami showed a 40 percent improvement in osteoarthritis pain after taking ginger extract.
Turmeric
A relative of ginger, turmeric gives curry dishes a bright yellow color – earning it the nickname “Indian saffron.” Ancient Indian and Chinese healers used turmeric for its anti-inflammatory properties, treating everything from menstrual pain to toothaches. Modern scientists, however, are interested in the benefits of curcumin, the active agent in turmeric, as a powerful antioxidant. The American Cancer Society notes that a number of studies have found curcumin kills cancer cells in vitro and reduces the size of tumors in animals. Research on humans with cancer is still preliminary, as researchers try to find safe, effective dosages of curcumin to produce similar effects. Make a turmeric-flavored side dish by cooking the spice into rice, then serving the rice with a stir-fry.
Cardamom
Cardamom grows wild in India, Ceylon and Malaysia, and has been used by healers in those regions much like ginger, as a digestive aid. A 2008 study published in the “Journal of Ethnopharmacology” confirmed cardamom’s use for gastrointestinal ailments such as diarrhea, colic and constipation, and also its benefits for lowering blood pressure in laboratory animals. Cardamom adds flavor to everything from sweet potatoes and squash to pastries. Combined with cinnamon, cloves and ginger, cardamom makes a delicious and good-for-you chai tea.
Coriander
India is one of the world’s main producers of coriander, a spice that has been in use for at least 7,000 years, according to “The Encyclopedia of Healing Foods.” The fresh leaves of this spice are called cilantro; the dried seeds are sold ground or whole in supermarkets. Like other Indian spices, coriander gains its fame for its anti-inflammatory properties and aid to digestion. But one study, published in the “Journal of Environmental Biology” in 2008, found that coriander seeds also lowered LDL, or “bad” cholesterol in rats, while also raising HDL, or “good” cholesterol levels. A 2011 study published in the “Research Journal of Pharmaceutical, Biological and Chemical Sciences” concluded the antioxidants in coriander seeds help relieve oxidative stress in diabetes patients – leading researchers to recommend coriander as part of the dietary therapy for this condition.

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