Ayurvedic spices. Ayurveda: spices are the key to excellent health, longevity, inner harmony

Asafoetida (hing) - aromatic resin of the roots of the plant Ferula asafoetiela. Taste Asafoetida resembles garlic, but surpasses it in healing properties. Asafoetida was very popular in the Roman Empire. Asafoetida - the best remedy d for the treatment of headaches (migraines). By adding Asafoetida to food, polyarthritis can be cured, osteochondrosis,radiculitis. Asafoetida calms the nervous system, in addition, successfullyrestores hormonal functions of the adrenal glands and gonads. Asafoetida added to taste both in the first and in the seconddishes .

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Ginger (adrak) is the ground light brown knotted root of the Zingiber officinabis plant. Ginger is used in all Indian dishes. Ginger is a great medicine. Ginger is very effective in the treatment of skin and allergic diseases. Ginger is able to cure bronchial asthma, as well as cope with brain disorders.circulation. Ginger treats colds and lung diseases, increases the absorption of oxygen by the lung tissue. ANDginger is a great helper for weight loss. ANDginger restores immunity, increases mental stability. Ginger tea restores strength after physical or mental stress. ANDginger eliminates spasms in the intestines and activates digestion, and also normalizes the activity of the thyroid gland.

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Turmeric (haldi) - the root of a plant from the ginger family. Ground turmeric is a bright yellow powder. Turmeric has great healing properties. Turmeric is effective in the treatment of polyarthritis, osteochondrosis, liver and kidney diseases. Turmeric improves immunity, restores strength in case of muscle weakness. Turmeric relieves a person of peptic ulcer 12 duodenal ulcer, treats diabetes. Turmeric cleanses the blood and the body as a whole, has a diuretic effect. TOUrcuma is used to color rice dishes and add a spicy flavor. vegetable salads, appetizers and soups.

Mango (amchur) - in the form of a powder, it is the crushed fruits of the Mangifera indica mango tree. Mango powder is used as an additive in drinks, vegetable dishes and salads. Mango powder improves mood, heals depressive states. The use of mango is effective in hearing loss and the treatment of myopia. In addition, mango activates the work of the small intestine. Mango powder improves blood circulation, relieves muscle fatigue. Mango normalizes calcium metabolism in the body.

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black mustard (rai) - mustard seeds of the black plant Brassica juncea. Black mustard seeds are smaller than the yellow mustard seeds known in Europe. Black mustard seeds are distinguished by their taste and medicinal properties. Black mustard seeds calm the nervous system, effectively fight stress, relieve headaches, and are used in the treatment of migraines. Black mustard normalizes the hormonal functions of the adrenal glands and gonads. Black mustard seeds contribute to the resorption of mastopathy. The use of black mustard seeds positive action in ischemic heart disease and atherosclerosis. Black mustard treats polyarthritis, osteochondrosis, colds. In addition to excellent medicinal properties, black mustard has excellent palatability: spicy taste with a nutty smell is used in almost all salty dishes.

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Cardamom (elaichi) belongs to the ginger family Elettaria cardamonum. For flavoring drinks and sweet dishes pale green cardamom pods are used. Cardamom stimulates digestion and refreshes oral cavity. Cardamom is used in the treatment of coronary heart disease, relieves pain in cardiovascular diseases. Cardamom normalizes blood circulation, relieves spasms of blood vessels. With thyroid gland diseases, Cardamom reduces its activity. Cardamom has an expectorant and antispasmodic effect in bronchitis.

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Curry (curry patti or mitha neem) - dry leaves of the curry tree Murraya Koenigri, which grows in Southwest Asia, are used. Curry leaves are added to soups, vegetable dishes and cereals. Curry leaves help with hepatitis, enterocolitis and cholecystitis. Curry leaves are effective in the treatment of inflammatory processes in the kidneys. Curry leaves heal wounds. Curry leaves are used in the treatment of pneumonia, inflammation Bladder , as well as in diseases of the joints and the deposition of salts: polyarthritis and osteochondrosis. Curry leaves purify the blood. Curry leaves cure sore throats, skin furunculosis and other bactereal infections.

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Kalindzhi - The black seeds of the Niqella sativum plant are used. Kalinji seeds are tear-shaped. Kalinji seeds are very similar to onion seeds, but they have nothing to do with it in taste and quality. Kalindzhi seeds are used in vegetable dishes, as well as in pastries with vegetable filling Kalindzhi seeds give the food a peculiar flavor. Kalinji seeds improve brain activity. Kalinji promotes digestion. Kalindzhi seeds have a diuretic effect. Kalinji seeds increase the activity of the retina, treat myopia, and also have an antidepressant effect, as they activate the nervous system.

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Nutmeg (jaiphal) is the nucleus of the fetus tropical tree Myristica Fragrans. Nutmeg is used in grated form. A small amount of nutmeg gives a peculiar flavor various dishes: puddings, milk sweets, pastries, etc. In addition, nutmeg is added to vegetable dishes. Nutmeg pairs well with pumpkin and spinach. Nutmeg stimulates digestion. Nutmeg is used in the treatment of rhinitis, and chronic forms. Nutmeg treats many benign tumors, is effective in the treatment of mastopathy. Nutmeg boosts immunity. Nutmeg treats staphylococcal infection, tuberculosis, prevents the occurrence of malignant tumors.

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Coriander (hara dhaniya) - the seeds of the Coriandrum sativum plant are used. Coriander seeds are very fragrant. It is one of the main spices in Indian cuisine. Coriander seeds are used to make an oil that helps digest food containing starch, as well as root vegetables. Coriander seeds added to food give it a fresh flavor. Coriander seeds stimulate the human immune system. Coriander is effective in the treatment of benign and malignant tumors. The use of coriander seeds in food helps the body cope with great psychological stress.

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Cumin Indian (jira cumin) - seeds are used Indian cumin Cuminum cyminum. Indian cumin seeds are added to vegetable, rice dishes and snacks. To give food a characteristic taste, cumin seeds are well roasted. Cumin seeds aid digestion. In terms of healing properties, cumin is similar to kalindzhi. There are seeds of white Indian cumin and black Indian cumin. Black cumin seeds are darker and smaller than white cumin seeds. Black cumin seeds are more bitter in taste and have a pungent smell. Black cumin seeds do not require long roasting, unlike white cumin seeds. Cumin seeds give the body vitality and freshness. Cumin stimulates the nervous system. Cumin seeds are effective in the treatment of gastritis with hyperacidity. Cumin increases kidney activity, has a diuretic effect. Cumin seeds relieve spasms of blood vessels.

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Fennel (sauf) - the seeds of the plant Foeniculum vulgare are used. Fennel is known as "sweet cumin". Fennel has long pale green seeds. Fennel seeds are similar to cumin seeds but are larger and differ in color. The taste of cumin seeds is similar to anise. Fennel is widely used in seasonings. Fennel seeds improve digestion. Fennel stimulates flow breast milk. Fennel seeds are useful for stomach and intestinal ulcers, gastritis and other diseases of the gastrointestinal tract. Fennel improves vision in myopia. The use of fennel seeds helps reduce arterial pressure. Fennel seeds have an expectorant effect.

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Fenugreek (methi) - Trigonella fenumgraecum plant. Shambhala belongs to the legume family. Shambhala - favorite plant Indians. Shamballa seeds, square in shape and brownish-beige in color, are used in many vegetable dishes and snacks. Shambhala restores strength. Shamballa seeds stimulate the flow of breast milk. Shambhala normalizes the hormonal functions of the adrenal glands and gonads. Shambhala stimulates digestion and heart function, is effective for constipation and colic in the abdomen. Shambhala relieves and treats pain in the joints and spine. Shamabala helps to avoid hypothermia of hands and feet.

In many traditional cultures, spices are used to increase energy, relieve stress, improve the functioning of the nervous and digestive systems, treat colds, headaches and many other diseases. When preparing food, you can explore interesting concepts of dishes that combine taste and medicinal properties, use natural spices And various ways cooking. Spices and spices determine the taste, aroma, and often the color of cooked food. With the help of spices, you can influence the mood, bring up certain character traits.

Asafoetida - (hing) (Ferula asafetida aromatic resin)

It can be added to all dishes: vegetable, soups, meat, some drinks. It tastes like garlic and can successfully replace it in vegetable dishes. The use of asafoetida helps prevent flatulence, facilitates the digestion of food. Effective in the treatment of migraines. Improves protein digestibility, relieves spasms, relieves pain, is a mild tonic. It is used for food (first and second courses, rich in protein) for skin diseases, dispersion. Helps with Vata and Kapha disorders. Using asafoetida, you can get rid of polyathritis, sciatica, osteochondrosis. It restores the hormonal functions of the adrenal glands, gonads, balances the nervous system. Large doses asafoetida helps to satisfy sexual arousal. Sold in resin or powder form. Resin is cleaner, however, it needs to be ground. The powder has a small admixture of wheat or rice flour. The flour makes the flavor less harsh and prevents sticking. It is not used in Western and Slavic cooking, it was quite popular in the Roman Empire.

Carnation - (loung)

It is added to the first and second courses, dishes with potatoes and cabbage. Suppresses putrefactive intestinal flora, removes halitosis, strengthens the stomach and liver. Well neutralizes toxins, cleanses the blood, strengthens the heart, removes ama. Improves memory by normalizing cerebral circulation. Warms the cold nature of Vata and Kapha people. Contains vitamin C and carotene.

Black mustard (pau) - (mustard seeds).

It is used in almost all dishes (potato dishes, cabbage, soups) - it strengthens the heart muscle, eliminates blood clots, a good antiseptic, improves eyesight, strengthens hair, and neutralizes toxins. Well calms the nervous system during stress, relieves migraines, tension, well helps with the inability to relax and overwork, treats depression. Normalizes high blood pressure. Stabilizes the hormonal functions of the adrenal glands, gonads. It is used in food for polyarthritis, osteochondrosis, colds, atherosclerosis, coronary heart disease. Normalizes lung function after colds. It is used with a tendency to indigestion, blockage of the sweat glands, vegetative-vascular dystonia, and water retention in the body. It is used in food for the prevention of helminthiasis. Watch out, as it enlarges Pita! Do not use Pita if you are unbalanced. Not applicable for kidney disease.

Ginger (adrak)

It is added to tea, first and second courses. Contains more vitamin C than lemons. Recommended for colds and lung diseases, increases the absorption of oxygen by the lung tissue. Promotes distribution medicines in organism. Eliminates pain in the joints, spine. Recommended for violation of cerebral circulation. Has an analgesic effect. Recommended for most skin allergies. Ginger tea eliminates not only physical, but also mental fatigue. Restores immunity, increases mental stability in stressful situations. Normalizes the activity of the thyroid gland. Increases the absorption of oxygen by the lung tissue, improves heart function.

Cardamom - (elaichi)

Great tonic. Refreshes and invigorates. Gently stimulates digestion. Helps strengthen the heart, relieves pain in cardiovascular diseases. Improves cerebral circulation, relieves spasms of blood vessels. Helps balance Vata and Kapha doshas. Reduces the activity of the thyroid gland with its increased function. It has an expectorant and antispasmodic effect in bronchitis. Add to tea, coffee, meat dishes.

Kalindzhi

Used in vegetable dishes and soups with legumes, as well as with meat dishes. Kalindzhi seeds are known in Russia and Ukraine under the name "chernushka" or "nigella". They are sometimes referred to as "Roman coriander" or "black cumin". It is a gentle tonic and has antidepressant properties. Promotes the formation of fine structures of the brain, improves vision. IN Central Asia is called "sedan" and is used in baking bread.

Curry

Already a well-known spice, which is added to the first and second courses: drinks, sauces, salads, borscht, stewed vegetables. Has a tonic property. Normalizes Pita. Promotes healing of wounds, treatment of pneumonia.

Cinnamon - (dalchini)

Purifies the blood, has a diaphoretic effect. Greatly reduces Kapha, increases Pitta and Vata. Add to tea, sweet dishes, milk. It strengthens the heart, lowers blood cholesterol levels, treats diseases of the genitourinary tract, lowers blood pressure, crushes stones (1 tsp ground cinnamon, without a "slide" per 250 ml of brewed drink).

Coriander - Coriander leaves (hara dhaniya) and seeds (dhaniya sabut and pesa)

Used in the preparation of first and second courses. Helps cleanse the kidneys. Increases Vata. Normalizes Kapha! Contains vitamins A, C, B1 (thiamine), B2 (riboflavin), glucose. Helps to mobilize the body to overcome psychological stress. It is recommended to add to dishes from potatoes, cabbage, soups. Helps digest starchy food, blood purifier. It mobilizes the body's forces in overcoming psychological stress, makes it more patient, normalizes sleep, lowers blood pressure.

Turmeric (haldi)

Strongly cleanses the blood, helps to normalize the function of the pancreas. Effective for gastritis, stomach diseases. Regulates cholesterol and blood sugar levels. It is used for polyarthritis, osteochondrosis. Supports favorable flora in the large intestine. It is used in the prevention of helminthiasis. Has anti-inflammatory property. Restores strength in muscle weakness. Suitable for all doshas. Add both to the first and second courses, sweet cereals. Natural antibiotic, blood purifier, helps with colds, reduces anxiety and stress, promotes the development of thoroughness, a sober assessment of the situation. When used, the psyche gradually becomes immune to those factors. Everyday life, which previously irritated, frees from fussiness. Normalizes high blood pressure.

Cumin (white cumin, azhgon or aiohwan)

Add to the first and second courses, without exception, all hot dishes. Improves brain activity, improves vision. Normalizes high blood pressure.

Mango

It is used in the preparation of drinks, sauces, salads, stewed salads. Promotes the development of optimism, cheerfulness. Has diuretic properties. Rich in vitamin C, vitamin D, B1, carotene. It is used for blood diseases.

Nutmeg (jaiphal)

Tonic (similar to caffeine). Add to milk drinks, teas, sweet dishes, drinks. It invigorates and stimulates. But! Volume up to half of the nail thumb- relaxes and soothes, more than half - stimulates. Contributes to the normalization of brain activity. Heals cardiovascular diseases. Eliminates bad breath. Normalizes Vata and Kapha. Strengthens memory and contributes to the normalization of brain activity, improves activity immune system. Favorable effect in tuberculosis, prevention of malignant tumors.

Tamarind (imli)

Add to vegetable dishes, sauces, cooking, drinks. Used in the diet of people with diabetes. Normalizes Pita and Kapha. Treats skin diseases, dissolves yellow bile, blood vessels(formation of cholesterol plaques). Stops inflammatory processes in the body, soothes inflamed, itchy skin with allergies (diathesis, eczema, urticaria). Helps stop bleeding. Contains vitamin C.

Shambhala (methi)

An Indian spice, which, due to its properties to balance biorhythms, the nervous system, brain activity, was named after the mythical land of happiness and balance. Add to soups, cereals. It promotes the digestion of proteins, therefore it is used mainly with legumes. Normalizes the work of the heart and pancreas, hormonal functions of the adrenal glands, gonads. Helps strengthen muscles and ligaments. Helps with joint hypothermia.

chili pepper

Black pepper (kali mirch)

Strengthens memory. It cleanses the vessels of the brain, normalizes cerebral circulation, is indicated for sinusitis, tonselitis, bronchitis, heart disease. Prevention of helminthiasis.

Fennel (sweet cumin) (sauf)

It is added to the first and second courses, in a dry fried form, especially in potato and cabbage dishes. Neutralizes toxins, improves digestion, lactation, cleansing the stomach and intestines from excess mucus. Contains vitamin B, C, E, K, carotene, glucose. Reduces high blood pressure, has an expectorant effect. It relieves oppressive fatigue, helps to better endure changing weather conditions, makes a person's character flexible, removes excessive straightforwardness, irritability, and helps develop diplomatic qualities.

Saffron (kesar)

Removes excitement and nervous diseases. Soothes, relieves convulsions and spasms, treats hysteria, normalizes the number of heart contractions. Relieves convulsive coughing. It has a diuretic and diaphoretic effect, helps to digest milk. Contains vitamins: B1, B2, carotene, carotenoids, flavonoids. Balances doshas, ​​improves skin color and condition. Purifies the blood, reduces blood clots, detoxifies the liver, tonic for the heart and nervous system. Increases sensuality and sexual performance.

Recipes

A drink for colds (it's just a godsend in the winter)!

Ingredients: Ginger, cinnamon, cardamom grains, black tea.
On teapot, volume 400-500 ml 1 tablespoon (without a slide) of dry ground ginger, 9 cardamom grains, 1 tablespoon cinnamon. Tea to taste. Pour boiling water over the ingredients in a preheated bowl. Close the lid, cover with a towel to keep warm. Leave for a while, let it brew. Use as tea leaves, diluted with boiling water. The drink should not burn the larynx and cause heartburn. When used, there should be a pleasant warming effect. (To prepare a tonic drink, similar in properties to coffee, you need to replace ginger with nutmeg in the recipe, in the amount of more than half a thumbnail for 1 serving).

Drink "Coffee substitute"

If you prepare a drink of three spices: per serving 250 ml. cinnamon (1 tsp), cardamom (3-4 grains), nutmeg (volume more than half of the nail), it will have the properties of coffee. For similarity, you can add chicory.

Aphrodisiacs - seasonings, herbs, fruits, smells, stimulating and improving the functioning of the sexual sphere.

Seasonings of Passion

It is believed that essential oils contained in spices and seasonings, not only have a beneficial effect on gastrointestinal tract, but also significantly increase sexual activity. The ability to kindle passion is attributed to anise, cloves, mustard (seeds), vanilla. Cinnamon excites, increasing desire, but it affects women and men differently, in female body it increases the tone of the uterus, but in the East they believe that this spice is especially useful for men, because it improves the functioning of the kidneys, the condition of which is closely related to male power and sexuality. Cardamom has long been considered the spice of love. Even in the distant Middle Ages, it was one of the essential components love drinks. Ginger also enhances male power. There are herbs and spices that, on the contrary, reduce sexual desire: cilantro, mint, tarragon.

Aphrodisiac Products

Honey, celery.
It is known that the Marquise de Pompadour treated Louis XV daily with soup own cooking from celery, stimulating the work of the sex glands. Having brought the Marquis to exhaustion, the indefatigable monarch went to other favorites.

Rare aphrodisiacs.

There are wines specially created as aphrodisiacs: Chartreuse liqueur (infused with special stimulant herbs), French sparkling champagne, Chablis white wine. However, the slightest overdose leads to the opposite effect - loss of sexual desire, aggressiveness, or an attack of apathy.

Note
Spices are sold in bazaars and supermarkets.
When buying spices, the production or packaging of which took place in the CIS countries, you need to pay attention to the list of "composition", if preservatives and stabilizers of chemical origin are present, they are designated as group "E", it is better not to use such spices.
Remember to use spices in moderation. Frequent use excessively spicy dishes leads to increased acidity, metabolic disorders. If you do not change the habit of using too much for years spicy dishes may develop progressive myopia.

Svetlana Brovenko (This email address is being protected from spambots. You must have JavaScript enabled to view.) especially for

Ayurveda is an ancient science of long life, the main factors of which are the unity of the body, mind, soul and sense organs. Practitioners believe that the spices of Ayurveda are not just spices for food, but also the fact that when correct use can cure many diseases.
Content:

Spices in Ayurveda

Ayurveda spices are not only familiar to everyone, spices are also considered:

• salt;
• roots, bark and seeds of plants;
• nuts;
• leaves and flowers.

All these products can be used both in crushed form and as a whole. Many people make the mistake of adding too much a large number of spices. This is not worth doing, since very little is required to reveal the flavor shades.

Essential spices for better health

There are many types of spices used in Indian Ayurvedic cuisine. However, it is especially worth noting those that are most often used in the preparation of masala (mixture of spices).

1. Black pepper

Yes, yes, oddly enough, but it is black pepper, widely used in cooking, that is one of the main and useful spices for the human body. Black pepper promotes the secretion of gastric juice, and also helps to destroy toxins.

1. Caraway

Cumin is truly considered a "cleansing" product. Because it promotes appetite, cleanses the body of toxins, and also heals the intestines, liver and stomach.

1. Ginger

Few people know that ginger not only invigorates, but also helps to recover from many respiratory diseases. Applied as in fresh, as well as in dried.

1. Cinnamon

Cinnamon, thanks to its aroma, perfectly complements any pastry. But it also perfectly treats flu and colds, warms up the body and helps maintain it in the blood.

1. Coriander

In Ayurveda, coriander is used both in the form of greens (it is called "cilantro"), and in dried and ground form. Coriander - best helper for allergy sufferers, as it is a natural defense against allergens.

Milk with spices as a cure for many diseases

Ayurveda is not just a science, it is a healing system. Milk in Ayurveda is considered a kind of catalyst, "anupana" - a conductor of beneficial substances. And adding spices to milk doubles the effect of all components.

In order to prepare milk for adding spices, you need to bring it to a boil, but do not boil. This is done so that after consumption there is no heaviness in the body. Then you need to saturate the milk with air, for this, pour the liquid from one container into another several times.

Ready milk can be mixed with saffron, then it will be good for the heart, respiratory tract. Milk with cinnamon warms and tones the body, milk with cardamom stimulates the brain and helps nervous system.

A mixture of spices. The art of application

The art of preparing masala is the basis of the basics of the use of spices in Ayurveda. Our time is good because in open sources you can find many recipes for making masala, some of which will add variety to your dinner, bringing to the dish amazing taste and others will help in improving health. There are a lot of types of masala, but we will tell you about a few:

1. Garam masala

Garama masala or as it is also called " hot mix» is the main mixture of spices in Ayurveda. Let the name not scare you, it is called hot because it warms up the body well and is added at the very end of cooking, before serving.

The composition of garam masala includes: cloves, black pepper, cardamom, nutmeg, turmeric, cumin and cinnamon.

1. panch masala

Panch masala goes well with vegetable dishes. To prepare it, black mustard seeds, Indian cumin, black cumin or kalinji, shamballa and fennel seeds are mixed in equal amounts.

1. T-plus

T-plus is an unusual mixture of spices, as it is added not to food, but to tea. The composition of t-plus masala includes: ground black pepper, ground ginger root, ground cinnamon, star anise, ground cloves, ground cardamom, anise seeds. Add this mixture to the cup before brewing tea.

Spices are of particular importance in Ayurveda. By adding them to food, you will not only diversify the taste of the dish, but also benefit your body. However, in the pursuit of health, do not forget about individual features each organism, and also that even the most useful product in large quantities may harm your well-being. And spices are no exception.

Seasonings, spices, spices in Ayurveda

Indian cuisine - and it was in India that Ayurveda was born - is unthinkable without the use of spices, spices, a wide variety of seasonings. Spices are the roots, bark and seeds of some plants, which are used either whole, or in crushed form, or in powder form. Fresh leaves or flowers are also used as spices. And as seasonings use such flavor additives like salt, citrus juice and nuts.

It is in the skillful selection of spices and herbs that help to reveal the hidden flavors of ordinary products and create unique taste and aroma ranges that the inimitable originality of Ayurvedic cuisine lies. To give food a delicate aroma and taste and make it appetizing, you do not need to add a large amount of spices, for this they usually require very little. Although, of course, the amount of spices needed to prepare a particular dish is not strictly limited - this is a matter of taste.

Spices and herbs not only make food tasty, but also make it easier to digest, and in addition, they can have a different effect. therapeutic effect. Turmeric, for example, has a diuretic property and also purifies the blood; Cayenne pepper stimulates digestion; fresh ginger has a tonic effect on the body.

A cook who knows how to mix spices and herbs can give endless variety to everyday food, and each dish will have its own unique taste and aroma. Using various combinations of spices, even a dish of plain potatoes you can tell a great variety of shades of taste.

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Cooking is unthinkable without the use of spices, spices, herbs and seasonings. Spices are the roots, bark and seeds of some plants, which are used either whole, or in crushed form, or in powder form. Herbs are fresh leaves or flowers. And as seasonings, flavoring additives such as salt, citrus juice, nuts and rose water are used.

It is in the skillful selection of spices and herbs that help to reveal the hidden flavors of ordinary products and create unique taste and aroma ranges that the inimitable originality of Indian cuisine lies. To give food a delicate aroma and taste and make it appetizing, you do not need to add a large amount of spices, for this they usually require very little. The number of spices needed to prepare a particular dish is not strictly limited; Ultimately, it's a matter of taste.

Although Indian dishes are always spiced (one spice or more than a dozen can be added to a dish), they should not be too spicy. Capsicum is usually what gives Indian food its spiciness, but you can add it to your dish according to your taste or not use it at all - the food will still be delicious and authentically Indian.

Spices and herbs, the "jewels of Indian cuisine", not only make food tasty, but also make it easier to digest. Most spices have medicinal properties. Turmeric, for example, has diuretic properties and cleanses the blood, cayenne pepper stimulates digestion, and fresh ginger has a tonic effect on the body. The art of using various spices to give food a special taste and healing properties goes back to Ayur Veda and Artha Shastra, sacred scriptures that are more than one thousand years old.
Since it is precisely spices and seasonings that give Indian dishes their originality, it makes sense to familiarize yourself with each spice individually in order to know what properties they have and in what cases they are used. Names of spices in Hindi are given in brackets.

ASAFOETIDA(hing). Aromatic resin of the roots of the plant Ferula asafoetida. Used in small quantities. It has a specific taste and has medicinal properties. The taste of asafeti-da is somewhat reminiscent of garlic and can successfully replace it in vegetable dishes. The use of asafoetida helps to prevent flatulence (accumulation of gases) and facilitates the digestion of food. It is so effective that even a horse can be cured of indigestion with it. Sold as resin or fine powder. Resin is cleaner than powder, but it needs to be ground. Asafoetida powder usually contains a small amount of wheat or rice flour. The flour makes the asafoetida flavor less harsh and prevents the resin pieces from sticking together. A pinch of asafoetida is placed in hot ghee or vegetable oil for one to two seconds before the masala is finished cooking. This spice is not used in Western and Russian cooking, although it was quite popular in the Roman Empire. If you don't find asafoetida or don't want to use it, you can do without it in most cases.

CARNATION(loung). These dried flower buds of the tropical clove tree (Myrtus caryophyllus), shaped like nails, have always formed the basis of the spice trade. Clove oil has antiseptic properties and a strong aroma. It is believed that the custom of “chewing a clove” when addressing the emperor originated in China. In England, during the reign of Elizabeth I, courtiers also had to chew cloves in the presence of the queen. Clove improves digestion, purifies the blood, strengthens the heart, and also acts as a local pain reliever for toothache. Roasted in a dry frying pan and crushed, cloves are part of garam masala. A good clove should be oily to the touch and have a reddish-brown color. As cloves age, they dry out, shrivel, and largely lose their flavor.

GINGER FRESH(adrak). This light brown knotted root of Zingiber officinalis is used in all kinds of Indian dishes. Try to buy fresh, smooth, not shriveled, dense to the touch and low fiber ginger. Before chopping, grating, cutting, or chopping ginger to make a paste, it must be peeled and peeled. sharp knife. To grate ginger, use a fine metal grater. Ground dry ginger cannot replace fresh, because it has a completely different aroma and taste. Dried ginger (sont) is spicier than fresh, so it is recommended to soak it before use. (One teaspoon of dried ginger is equal to one tablespoon of grated fresh ginger.) In medicine, ginger is used for colic and indigestion. It also helps with stomach pain (to do this, you need to eat it in small quantities), and ginger tea- a wonderful remedy for colds. Ayur Veda recommends taking one teaspoon of freshly grated ginger with lemon juice and a pinch of salt before dinner. This mixture stimulates digestion and helps to get rid of toxins accumulated in the digestive tract.

CAYENNE PEPPER(pesa hi lal mirch). A powder made from dried red hot peppers, commonly referred to as "red ground pepper". This spice makes food spicy. Apply to taste.

CARDAMOM(elaichi). Belongs to the ginger family (Elettaria cardamomum). Its pale green pods are mainly used to flavor sweet dishes. Cardamom seeds are chewed to refresh the mouth and stimulate digestion. White cardamom pods, which are nothing more than sun-dried greens, are easier to come by, but less flavorful. If you used whole pods in cooking, remove them from the dish before serving, and if you caught them while eating, then put them on the edge of the plate - they should not be eaten whole. If the recipe only calls for black cardamom seeds, which have spicy taste, then remove them from the pods and crush them in a mortar with a pestle or on a board with a rolling pin. Ground cardamom seeds are also used to make garam masala. Fresh cardamom seeds are smooth, uniform black in color, while old ones become wrinkled and take on a grayish brown hue.

CORIANDER(hora dhaniya). fresh leaves Coriandrum sativum is as widely used in India as parsley is in the West. They are used not only to decorate dishes, but also to give them flavor. Fresh coriander is worth looking for in the market, for it has a very peculiar taste. If you can't get coriander, you can replace it with parsley, but the smell will be different. Fresh coriander is usually sold in bunches. To preserve coriander, you need to keep it in the refrigerator, putting it in a cup of water, and placing the cup in plastic bag. Thus, it can be stored for more than a week. Immediately before use, coriander should be washed in running water. cold water. Only the leaves and upper parts of the stems, finely chopped, are used. If it is difficult to get fresh coriander (or fresh shamballa), you can grow it yourself. Sow some seeds in a large bowl (or small plot of land), cover them with a thin layer of soil, and water every day. They will germinate in 18-20 days and will grow very fast. Cut the plants when they are 15 cm tall before they start to seed.

CINNAMON(dalchini). True cinnamon comes from the inner bark of the evergreen tree Cinnamomum zeylanicum. This tree is native to Sri Lanka and Western India. Buy thin, sun-dried cinnamon sticks. If you are using whole cinnamon sticks in chutney or rice dishes ah, before serving, they must be removed. Instead of buying ground cinnamon, it is better to buy whole sticks, fry them in a dry frying pan and grind as needed. Another variety of cinnamon, the bark of the Cinnamomum cassia tree, is commonly sold big chunks or in powder form. This slightly bitter cinnamon strong smell, although it is used very widely, in terms of its qualities it is much inferior to the real one, which tastes good and has a sweetish aftertaste. real cinnamon strengthens the heart and cures diseases of the urinary tract.

TURMERIC(haldi). It is the root of a plant from the ginger family, Curcuma longa. The root of all shades, from dark orange to reddish brown, but in dried and ground form is always bright yellow. It is used in small quantities to color rice dishes and to add a fresh, tangy flavor to vegetables, soups and snacks. Crushed turmeric retains the ability to color for a long time, but quickly loses its flavor. At home, it is enough to have about 30 g of turmeric, unless you cook rice and curry daily. Turmeric must be handled with care as it leaves permanent stains on clothing and ignites easily. According to Ayurveda, turmeric cleanses the blood, improves digestion, heals ulcers, helps with diabetes, and is used as a diuretic. When applied externally, turmeric cures many skin diseases and cleanses it.

CURRY LEAVES(kari patti or mitha nim). Fresh leaves of the curry tree (Murraya koenigri) native to Southwest Asia, used mainly for flavoring and peculiar taste vegetable curries and soups. Dry leaves are easier to get than fresh ones, but they are less fragrant. When making curries or masalas, fresh or dried curry leaves should be fried in oil until crispy.

MINT LEAVES(pudina ki patti). The most common varieties are spearmint (Mentha spicata) and peppermint (Mentha piperita). Mint leaves are used to color food and refresh drinks, as well as to make mint chutney. It also goes well with vegetables, balls and salads. Mint stimulates digestion and helps with nausea and vomiting. This plant is easy to grow at home, in almost any soil, in the sun or in the shade. Dry mint loses color but retains flavor. Mint has tonic properties, improves digestion, stimulates the activity of the liver and intestines.

NUTMEG(jaiphal). This is the kernel of the fruit of the tropical tree Myristica fragrans. Buy only whole, round, dense, oily and heavy nuts. They can be dark or white (due to the lime used to repel insects). Grated nutmeg is used in small quantities (sometimes in combination with other spices) to add flavor to puddings, milk sweets, and vegetable dishes. Pairs very well with spinach and winter squash. Often included in garam masala. It is better to grate the nut directly into the dish, because, grated, it quickly loses its flavor. Whole or ground nuts should be stored in an airtight container. Like many spices, it stimulates digestion and cures chronic rhinitis.

MANGO POWDER(amchur). The green fruits of the Mangifera indica mango tree are cut into slices, then dried and ground into a powder. It is used as a flavoring and acidifying agent in vegetable curries. It can also be used to prepare acidic drinks and in salads. North Indians use mango powder to impart a sharp and sour taste to food as widely as Westerners use lemon. Handle with care as it is highly flammable.

PINK WATER(gulab jal). This is the diluted essence of rose petals obtained by steam distillation. Widely used for aromatization Indian sweets and rice dishes. Rose water can be measured out with a measuring spoon, but if you are using an essence or concentrate, be careful with the dosage by measuring in drops. Having insisted rose petals during the day in water, you can get a diluted analogue of rose water at home. Rose water stimulates the activity of the heart, and when used externally, it is good for vision, as it relieves fatigue from the eyes.

FRESH HOT PEPPER(hari mirch). These bright red or green Capsicum annum pods are available in Asian stores and supermarkets alike. The sharpness of the food is mainly due to the flat, round, white seeds found in the pods. If you only want the flavor, carefully cut open the pod and remove the seeds with the tip of a small knife. If you have handled peppers, wash them thoroughly. warm water with soap, because the essential oils contained in pepper irritate the skin. Store the pods unwashed, wrapped in newspaper, in the refrigerator.

BLACK MUSTARD SEEDS(paradise). Indian cuisine would not be Indian cuisine th, if it did not use the seeds of Brassica juncea. Black mustard seeds are small (smaller than yellow variety, cultivated in Europe), round, reddish-brown. Sharp in taste, have nutty smell. They give originality and visual appeal to the dish. Roasting mustard seeds is one of the key moments in the preparation of masala. To do this, you need to heat a little ghee or vegetable oil to a high temperature (until it starts to smoke) and pour the seeds into it. After a few seconds, they will begin to crack and burst, turning from black to gray and spreading a characteristic nutty smell. In Bengali cuisine, mustard seeds are sometimes used raw in the form of a paste, ground with ginger, hot pepper and not big amount water.

SEEDS OF KALINJI(kalindzhi). Teardrop-shaped black seeds of Ni-gella sativum. The seeds of this plant are outwardly very similar to onion seeds, but in taste and qualities they have nothing to do with it. They are used in vegetable dishes, dahls and vegetable pakora dough and give them a distinctive flavor. Kalindzhi seeds improve brain activity, vision and promote digestion. If you are unable to obtain Kalinji seeds, please omit them from the recipe.*

CORIANDER SEEDS, whole and ground (dhaniya sabut and pesos). Round, very fragrant seeds of Coriandrum sativum. One of the main spices used in Indian cuisine; now they are becoming very popular in the West. In 1983, America and England imported more than three million tons of coriander seeds each. Coriander seed oil helps digest starchy foods and root vegetables. Coriander is usually ground just before use. It gives the food a fresh spring flavor. To get a strong flavor, buy whole seeds and grind them just before using them in a coffee grinder. Ground coriander is usually added not to masala, but directly to vegetables, but whole coriander seeds should be lightly toasted along with other spices.

INDIAN CUMIN SEEDS(KUMIN, AZHGON or AYO-VAN) (safed jira, sabut and pesa). White Indian cumin seeds - Cuminum cyminum - important component in recipes for vegetable curries, rice dishes, snacks, and dal. Although ground cumin is sold in supermarkets, it is best to grind it yourself. If the recipe calls for toasted cumin, add right amount seeds to a preheated pan and roast them, shaking the pan occasionally, until they darken a little and begin to spread a specific aroma. If roasted ground cumin is required, grind already roasted seeds in an electric coffee grinder or mortar. In order for cumin seeds to impart their characteristic taste to food, they must be properly roasted. When preparing masala, they are one of the first to be put into the oil. Cumin seeds promote digestion and separate healing properties Kalinji seeds. Black cumin seeds (kala jira) - Cuminum nigrum - are darker and smaller than white ones, have a more bitter taste and pungent smell. They do not require as long roasting as white cumin seeds,

DRIED HOT PEPPER(sabut lal mirch). The pungency and flavor of dried red peppers (Capsicum frutescens and Capsicum annum) have made them one of the most popular spices in Indian cooking. If you need crushed pepper, crush it in a mortar or break it into pieces with your fingers. small pieces. Remember to wash your hands thoroughly afterwards. If you don't like pepper, you can put less or not put it in the dish at all.

TAMARIND(imli). The dried brown flesh (sometimes with dark, shiny seeds) of the large, wide pods of the tropical tree Tamarindus indica. Very sour seasoning. ‘To eat, remove the seeds and break or finely chop the flesh. Boil the pieces of pulp for 10 minutes in a small amount of water until they soften and disintegrate (250 ml of water for 225 g of tamarind). Then, using a sieve, squeeze as much liquid out of the pulp as possible. Discard the remaining pulp, and use the liquid as a seasoning. If tamarind is not available, you can mimic its taste by mixing lemon juice and brown sugar.

FENNEL(sauf). Seeds of the plant Foeniculum vulgare. Also known as "sweet cumin". Its long, pale green seeds are similar to cumin and cumin seeds, but larger and different in color. They taste like anise or licorice. Fennel seeds are sometimes used in seasonings. Toasted fennel is chewed after meals to refresh the mouth and improve digestion. If you can't find it, replace equal amount anise seeds. Fennel improves digestion, stimulates the flow of breast milk in nursing mothers and is very useful for gastritis, stomach ulcers and other diseases of the gastrointestinal tract.

BLACK PEPPER(kali mirch). Seeds of climbing tropical plant Piper nigrum. One of the most widely used spices in the world. Adds spiciness to food and, like other spicy spices, makes it easier to digest. Ground black pepper, although more convenient to use, quickly loses its taste and aroma, so we recommend using peas by grinding them in a coffee grinder in required quantity immediately before use. The white variety of black pepper (safed mirch) is nothing but unripe black pepper.

FENUGREEK(methi). Trigonella fenumgraecum. Belongs to the legume family. Favorite plant of Indians. Leaves and tender stems are used for food. Its square, flat, brownish-beige seeds are indispensable in many vegetable dishes, dalés and snacks. Indian women eat shamballa seeds with raw palm sugar after childbirth to strengthen their backs, rejuvenate and stimulate breast milk flow. Shambhala stimulates digestion and heart function, helps with constipation and colic. Shamballa seeds have a bitter taste, so do not take more than the recipe says and be very careful when toasting them. They should remain light brown. If the seeds turn red-brown when roasted, they will make the dish bitter. Like coriander, shamballa is easy to grow yourself.

SAFFRON(caesar). Saffron is called the "king of spices". These are the dried stigmas of the saffron crocus, Crocus sativus, grown in Kashmir, the Caucasus, Spain, Portugal and China. There are only three saffron veins in each crocus flower, so about 300,000 flowers are required to produce one kilogram of saffron, with the veins being hand-picked. Saffron is very expensive, but even the smallest amount in food is quite noticeable. Be careful not to confuse it with a cheap saffron substitute. They are very similar in appearance and have the same color, but the saffron substitute is completely devoid of the aroma characteristic of real saffron. Saffron best quality– dark red or red-brown and soft to the touch. As saffron ages, it turns pale, dries out, becomes brittle and loses much of its flavor. The aroma of saffron is subtle and pleasant. It gives deep orange yellow color dishes. It is used to color and flavor sweets, rice dishes and drinks. For a strong aroma and bright orange color, lightly toast the saffron veins in a dry frying pan over low heat, then powder and stir in a tablespoon warm milk. Then pour the milk into the dish to be flavored. Sometimes saffron is sold as a powder, the smell of which is twice as strong as that of saffron veins. According to Ayurveda, saffron has tonic properties and is useful for everyone without exception. It clears the skin, strengthens the heart, and helps with migraines and stomach ulcers. Added to hot milk, saffron makes it easier to digest.