Let's learn from Ayurvedic therapists about the correct consumption of spices and their medicinal properties.
According to Ayurveda (a system of traditional Indian medicine), spices are considered food in themselves. They help digestion and the body store energy to fight disease. Let's learn tips on the correct use of spices .
Spices that develop our taste buds are widely used in Ayurvedic cooking. Possessing recognized healing properties , they limit the consumption of salt, sugar and fat.
Each spice has properties that help balance internal energy. Their consumption should be adapted depending on the complexion, figure and temperament of the person. In addition, it is necessary to take into account the seasons. For example, from mid-March to mid-August, rather refreshing spices should be used : cardamom, coriander, turmeric, cinnamon, dill, ginger, associated with sometimes raw foods, with a bitter, astringent, sweet taste. From mid-August to mid-March, it's time to stop eating fennel and coriander, giving preference to such spicy spices as thyme, cloves, and nutmeg. They help to keep warm and save from hibernation.
Cinnamon facilitates digestion, has a positive effect on blood sugar levels, and fights acidity in the body.
Cardamom stimulates digestion and prevents bloating.
Clove is an antibacterial, pain-relieving spice , soothes toothache and balances the intestinal flora.
Coriander, valued for its sedative and digestive effects, also fights constipation.
Cumin aids digestion, reduces bloating and helps detoxify the liver.
Turmeric, in addition to its antioxidant and anti-inflammatory properties , helps the liver to remove toxins.
Fennel reduces nausea and flatulence, soothes intestinal spasms and lymph circulation.
Ginger stimulates and fills with energy. In addition, the antioxidant properties of the spice increase 10 times if it is consumed together with garlic.
Nutmeg relieves indigestion, but is toxic in large doses. Mixed with coconut water, it fights diarrhea.