Indian cuisine is praised in the culinary world not only for its blend of flavours or its exotic techniques or the vivid colours it uses, but it is increasingly gaining recognition for its intrinsic benefits demonstrated in clinical and biological trials. The traditional Indian cuisine usesa proper balance of spices and fresh vegetables which increases the nutritional value of the food.

Sampling food from different places is like peeping into their culture and customs, hence, it is always worthwhile to spare a couple of minutes to dig a little deeper and know all about the ingredients. In case of Indian cuisine, it is the Spices that can be called the Soul of the Indian dishes.Mostly, people are unaware of the great benefits of the spices, so here we have shortlisted a few spices that are an inseparable part of Indian cuisine to learn more about their taste-enhancing and healing properties. Let’s get into that then!

Turmeric (haldi in Hindi)

Some people think that turmeric is just one more of the many spices of Indian cuisine that are used to give a yellowish colour and flavour to dishes. However, this spice is rich in antioxidants and has great health benefits that range from preventing heart problems to reducing inflammation in the joints.It has even proven useful in preventing degenerative diseases. If you visit any Indian restaurant in Richmond, you will observe the use of this spice in every Indian dish from starters to gravies.

Cinnamon (dalchini)

Although cinnamon is an extensively used spice all across the world, it has become one of the most popular Indian cuisine spice thanks in part to cohabitation with Arab culture and its famous merchants. It is assumed to help in controlling type 2 diabetes in patients by balancing blood sugar.Cinnamon also has properties to curb nausea and control cholesterol. There are more properties of this sweet spice that gives such a special touch to all savoury dishes and desserts.

Coriander (Dhania)

Coriander is a spice that has been used for more than 7000 years by cultures such as the Hindu, in fact, India is one of the largest producers of this spice that has anti-inflammatory and digestive properties. A recent study from 2008 showed us that it also helped in the fight against cholesterol and in 2011, its antioxidant action was confirmed. It gives a very subtle earthy flavour topped with a citrusy note. So, on your next visit to a dining Indian restaurant in Richmond, don’t forget to notice if you can detect a hint of this spice in your delicious Indian curry.

Cardamom (elaichi)

This spice is very aromatic in nature. It is used in most of the deserts as well as rich savoury dishes to give them a royal touch. Cardamom has digestive, diuretic and carminative properties; henceit is assumed to be very helpful in the treatment of diarrhoea or gas. It also helps with breathing problems, among other health concerns.

Cumin (jeera)

Apart from the sharp flavour it gives to dishes, cumin is a natural source of iron and a protector of stomach or nausea, gas or colic. Cumin is a spice widely used in Indian cuisine of all regions, thanks to its personality in colour and flavour, but also for its antiseptic properties. All the Indian restaurants in Richmond use this spice to bind all other spices and evoke a majestic flavour to every Indian dish.