India is a land of spices. It is well-known for its variety of spices that are used in daily cooking. The spice trade has been an important part of Indian culture for centuries. Though there are many varieties of masalas and spices. The taste and flavors of Indian food vary from region to region, from sweet-and-sour masala dishes, spicy curries to sweet desserts.
Asafoetida Powder or hing makes for an indispensable part of the Indian cuisine, especially in curries and dals. It used in traditional medicine. Considering its therapeutic and curative powers, asafoetida is also referred to as the Food of the Gods.
Black Pepper is commonly used spices. These are dried berries from the vine Piper nigrum. It has a spicy flavor that goes well with many dishes. It has been deemed the “king of spices” and used in ancient Ayurvedic medicine for thousands of years.
Onions are high in antioxidants and substances that combat inflammation, cut triglycerides, and lower cholesterol, all of which may lessen the risk of heart disease. Their anti-inflammatory effects may also aid in the reduction of excessive blood pressure and the prevention of blood clots. Pickling onions turns them into a fermented food with a high concentration of excellent probiotics and digestive enzymes, which can aid with gut health by introducing helpful gut bacteria and boosting your immune system.
Narthankai (Citron) also contain B vitamins, potassium, phosphorus, magnesium, and copper, as well as other vitamins and minerals that your body requires to function effectively. They’re also high in plant components that have a variety of health benefits, such as anti-inflammatory and antioxidant properties. Prevents the development of cancer. Citron has a variety of potent plant chemicals, like as antioxidants and flavonoids, that prevent cancer cell growth and improve the body’s ability to fight various types of cancer.
Lemons are high in vitamin C, which can help prevent heart disease and stroke. They also include fibre and plant chemicals that can help prevent heart disease. Lemons, a Vitamin C-rich fruit that aids in hydration, weight loss, skin health, and digestion, are used in the pickle. Turmeric is a wonder spice, with benefits ranging from improved immunity to better sleep.
Garlic, also known as Allium Sativum, is a pungent onion that belongs to the onion family. Garlic possesses antiviral, antibacterial, and antibiotic capabilities that are unmatched. It’s high in antioxidants, an enzyme, minerals, and vitamins (vitamin C, vitamin B6). Sulfur compounds, such as Allicin and diallyl sulphide, as well as selenium and manganese, are present. Not only does the fermentation process alter the flavour of garlic, but it also alters the minerals and nutrients present. Fermented garlic has a higher bioactivity level than ordinary garlic. Food’s bioactive components aid body function and promote greater health.
Garlic is used widely as a flavoring in cooking, but it has also been used as a medicine throughout ancient and modern history. It has been taken to prevent and treat a wide range of conditions and diseases. Garlic belongs to the genus Allium and is closely related to the Onion, Shallots and Scallion. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its health and therapeutic benefits. Garlic may have a range of health benefits, both raw and cooked. It may have significant antibiotic properties.
Sesame seeds are tiny, oil-rich seeds that grow in pods on the Sesamum Indicum Plant. Sesame seeds have many potential health benefits and have been used in Ayurvedha for thousands of years. they may protect against heart disease, diabetes, and arthritis.
Pickles are being prepared using a lot of turmeric powder. Curcumin is a substance found in this turmeric powder. This molecule has anti-inflammatory qualities that aid your body’s defence against bacteria and viruses. Pickles are high in antioxidants because they include raw and immature components.