Spices (Masala) and aromatic herbs have always had great historical importance in human nutrition. Spices take an important place in the common man’s life right from the kitchen and medicinal uses in homes. Spices are natural plant products that are a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring, or preserving food. Due to numerous health benefits, their use has been documented for centuries as a rich source of bioactive compounds. Spices have an enriched history of being used as herbal medicine for the prevention of diseases. The quality of spices is closely related to processing techniques.
Indian food has traditionally been rich in spices (also known as Masala) because it adds good taste and aroma. There is no Indian food in which spices are not used. Indian food and its traditional recipes have been considered the best for centuries. India is also known as the ‘Land of Spices’ as each of its states produces some spices. The major spices exported by India are turmeric, cumin, coriander, fenugreek, peppers, etc.
Experts say that there are many common spices used in our daily cooking that have proven to be concentrated sources of antioxidants that protect your cells from damage. Whether you use spices fresh or dried, you’ll still get beneficial compounds. Regardless of the other health benefits, spices add flavor to food and can make healthy meals delicious, and are a healthy way to get you out of an eating rut.
Spices not only add taste and flavor to the food but also play an important role in maintaining health from various diseases. Spices are the main ingredients of Ayurvedic & Herbal medicines. Many herbal compounds have the capability to enhance bioavailability. The usage of spices in food ensures the effect on the body of that food.
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