Traditional Indian Spices for Health & Taste

With Indian markets popping up all over the US and Europe, those of us who have traveled to the continent can enjoy the medicinal and gastrological pleasures of a far away land. India’s spices contain the bright colors of the rainbow not unlike the colors of the Holi Festival celebrated as a means of honoring the triumph of good over evil. The many spices used in traditional Indian cooking and in Ayurvedic medicine are mentioned in ancient Hindu scriptures, including the Vedas and on ancient Egyptian papyrus. Leaves, bark, roots, flowers, and ground seeds or bulbs are used as to help digestion, and make food more palatable. Indian herbs have both pharmacalogical and physiological properties. They also make for some of the most vibrant gourmet delicacies imaginable. [Read more…]

The Magic of Green: Medicinal Properties of Curry Leaves

Curry leaves or Sweet neem leaf (Murraya Koenigii) is an aromatic leaf generally used in south Indian cuisine. Curry leaves have antioxidant properties. They are rich in Vitamin C, and minerals calcium, phosphorus and iron, nicotinic acid and therefore serve as good nutritional supplements.
Curry leaves in cooking [Read more…]

Gluten Free Healthy Ayurvedic Pilaw

In ancient texts of Ayurveda like Charaka Samhita, Sushruta Samhita and Ashtanga Hridaya, there has been description of the people who have intolerance to certain food, herbs and water. What we term in modern medicine the allergy, Ayurveda considers that to be an Upadrava (pronounced -oo pa dra va). Though literal translation of this word is ‘complication’, many Ayurvedic scholars resemble this condition with intolerance or allergy due to food or whatsoever. [Read more…]

Nutmeg: sweet, aromatic and nutty

Nutmeg is an oval shaped seed that we can find inside the Nutmeg fruit. The fruit is much like a small Peach in size and its spotted yellow colored. [Read more…]

Importance of Mace

Mace is actually the aril of the nutmeg seed shell. It is removed from the shell. The broken part of it is generally known as blades. Nutmeg and mace are treated separately. [Read more…]

Coriander – A seed with Beauty and Brain

Coriander is native to the Southern Europe and Middle East but is also famous in Asia. It is found growing wildly in Egypt and Sudan, and also in the English fields. [Read more…]

Facts about carom/thyme

Thyme belongs to the mint family. They belong to the Mediterranean native in this mint family. It is an evergreen perennial shrub. Cultivation of thyme is pretty easy as it can be grown simply from seeds or any cuttings. [Read more…]

Get gingery with Ginger Powder

Ginger powder is made from this ginger. Ginger powder is very spicy and sharp to taste. Good quality ginger powder should smell of fresh ginger. Ginger powder has some benefits over ginger as the powder can act in stomach directly and helps to neutralize toxins and acids faster. Again it has all the characteristics and nutrients of the natural products. [Read more…]

Tamarind: the tropical plant

The tamarind is a long-standing, medium-growth, shaggy tree attaining an utmost crown tallness of 12.1 – 18.3 meters. The crown is characterized by a jagged, vase-shaped outline of thick foliage. [Read more…]


Cloves are dried flower buds of a tree and they are of rust-brown color.  The spice got its name due to its resemblance with small irregular nails. The term ‘clove’ found its origin from Latin word ‘clavus’ meaning nail. The spice has a strong aroma which is sweetly pungent and astringent. Cloves have been used in Asia for more than 2000 years. [Read more…]