Current Issue : April-June Volume : 2023 Issue Number : 2 Articles : 1 Articles
Since ancient times, spices have played a significant role in Indian cooking and the way of life of people from all over the world. From the Stone Age to the present industrial era, various herbs and spices have been utilized for nutrition and to heal specific diseases. It has served a variety of purposes throughout history, including as food additives, preservatives, flavorings, colorings and medicines. Similar to this, a wide range of biochemical processes occur in spices like turmeric, fenugreek, ginger and garlic and their additive or synergistic effects defend the human body from many attacks. Many medicinal spices that are used in cooking have various medicinal properties that are beneficial in daily life, such as purgative, laxative, expectorant, carminative, diuretic, etc. This article focuses on the plants that are used as spices in Indian cuisine because of their flavor and taste, both of which have significant medical value. This article additionally addresses the herbs that are utilized as anti-proliferative, anti-hypercholesterolemia, anti-diabetic and anti-inflammatory, among other properties, in pharmaceuticals for the treatment of conditions including diabetes, cardiovascular disease, arthritis, cancer and many more....
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