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Health benefits of Indian spice

The Health Benefits of Indian Spice

Whilst some people may simply think that aromatic Indian spice and herbs are used to add variety and a depth of flavour to Indian cuisine, they may not realise that there are actually a number of associated health and medicinal benefits with them as well.

Our specially designed menus at Saffrons Restaurant ensure that traditional Indian dishes are prepared with the finest Indian spice and cooked in a modern European way. Techniques such as slow cooking, low temperature and sous-vide are used to perfect the spice blend and the quality of the food presented. And without any heavy garnishes or sauces, we are always complimented on the lightness of our meals.

According to the traditional wisdom of Indian teachings, all Indian spice has specific health benefits.

Here are some of the health benefits of Indian spice and herbs that are used to create Saffrons menus.

Curry Leaf (kadhi patha)
An Almond shaped dark leaf. Famous for its pleasant aroma.
Curry Leaves contain a variety of health benefits due to the concentration of antioxidants which help with the control of diarrhoea, high cholesterol, indigestion, excessive acid and traditionally used in the treatment of diabetes, whereby ten leaves are consumed every morning for three months. The Curry Leaf is also known to be good for eyesight due to high levels of Vitamin A that contains carotenoids that helps protect the cornea.

Sesame Seed (till)
Creamy coloured small glossy seeds.
Sesame Seed oil has a high copper content and assists in the reduction of inflammation of muscles, bones and joints, alleviating aches and the pains associated with Arthritis. Probably the most commonly known health benefit is its effect on oral health. Sesame Seed oil reduces the common bacteria that cause problems in the oral cavities.

Cinnamon (dal chini)
The bark of evergreen laurel trees and one of the most popular spices in the world.
A mild sweet flavour. There are many health benefits associated with Cinnamon. The antioxidant properties assists in the reduction in free radicals, digestive function from fibre, enhancing bone health from magnesium and even help reduce the spread of cancer cells. Cinnamon infused in warm water is also used for preventing the common cold and nervous tension.

Carom (ajwain)
A close relative of caraway & cumin. Tastes bitingly hot & bitter and can leave the tongue numb for a few seconds.
Carom is very affective for curing stomach complaints including stomach pain, bloating, nausea, indigestion and flatulence by speeding up the digestive system by released increased gastric juices.

Black Pepper (kali mirch)
The king of spices. Pepper is cultivated mainly in ‘Kerala’ the southern part of India.
The fruit of perennial vine. It is believed to relieve flatulence, colds, coughs and congestion and stimulates the breakdown of fat cells. It is used for improving digestion and even impotency.

Cloves (laung)
Dark brown buds with unique strong flavour.
Cloves help to boost the immune system. Ayurveda labels a variety of plants as effective in immune system development and protection and the Clove is one of them.  The anaesthetic action of clove also helps numb the digestive system and reduces gastric irritability.

Cardamom (elaichi)
Called the ‘queen of spices’ and pleasantly aromatic.
In addition to cleansing the digestive system, Cardamom stimulates the entire metabolic function in the body, which can also help lift moods and reduce fatigue. It also acts as a diuretic, aiding weight loss as a result of increased urination and has also been said to be an aphrodisiac – helping to cure sexual dysfunctions such as loss of libido and impotence.

Garam Masala
A special blend of hot spices and makes the base for many dishes bringing a unique Indian flavour.
Every household has their secret recipe for Garam Masala. At Saffrons, we take pride in blending our own signature Garam Masala.

Shallots (madras pyaz)
A must for South Indian curries & marinade.
Shallots help  to reduce blood cholesterol and circulation through concentration of Iron and Copper, stimulating the production of red blood cells. The increase in red blood cells brings more oxygen into the body, enhancing among many things, metabolism