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Spices in Indian Food: An Ultimate Guide

Published: Aug 6, 2022 · Modified: Aug 19, 2022

Indian food is known for its bold, flavorful spices. One of the things that make Indian food so unique is the variety of spices that are used. To the non-South Asian tongue, Indian cuisine is synonymous with spicy hot. However, most people don’t realize a fundamental thing about Indian cuisine. Indian dishes are full of different flavors that go beyond just heat.

Contrary to popular belief, you can’t get away with seasoning Indian food by throwing in a teaspoon of curry powder. In fact – and you might want to take a seat for this – curry powder isn’t a thing in Indian cuisine. It is a common misconception that curry powder is a staple in Indian recipes. Interestingly, this spice mix was actually conjured up by the British. This was in their quest to evoke the essence of Indian food.

It is common knowledge that salt and pepper are a staple in western cuisine. This duo often single-handedly carries the dish to success. However, the labor division of herbs and spices in Indian cuisine is more of a team effort. Every member is indispensable in giving the dish its unique and unmatchable flavor.

How to use this Spice Guide:

In this non-comprehensive guide to Indian spices and flavor, you will find a rundown of ingredients used in Indian cuisine in no particular order of importance. You’ll also learn each ingredient’s health perks. Lastly, you’ll be introduced to the appropriate usage of each herb and spice (for a serving size of 4). Most importantly, you will understand why Indian food would simply not be Indian without these ingredients. At the end of this guide, you will leave with a comprehensive idea of each ingredient’s flavor and purpose.

1. Red Chili Powder & Whole Dried Red Chili

2. turmeric, 3. asafoetida powder, 4. cumin and coriander powder.

• 5. Black Salt Powder

6. Black Pepper

7. green & black cardamom.

• 8. Cinnamon
• 9. Nutmeg & Mace
• 10. Star Anise, Cloves, & Bay Leaves
• 11. Fenugreek Seeds & Fenugreek Leaves
• 12. Fennel Seeds
• 13. Cumin & Mustard Seeds
• 14. Carom Seeds & Nigella Seeds
• 15. Saffron

16. Tamarind

17. dried mango powder.

• 19. Jaggery
• 20. Garam masala

21. Curry Leaves

English ( Hindi ) translation: Red Chili Powder ( Lal Mirch ); Whole dried Red Chili ( Khadi Mirchi )

Starting off with the most well-known South Asian spice, red chili powder. Also known as ‘lal Mirch, this is a pivotal ingredient in Indian cuisine. It is derived from grinding whole red chilies to a fine powder.

This ingredient is known mainly for transforming a dish into a spicy flavor bomb. However, red chili powder is also an unsung hero regarding its health benefits. It is anti-inflammatory, maintains blood pressure levels, improves heart health, boosts cognitive function, builds immunity against diseases, and relieves nasal congestion. So the next time you’re struggling with a cold, whip up your favorite Indian dish and load it up with a healthy amount of lal mirch!

Similar to Japanese matcha, there are different grades of red chili powder. Each has its own unique purpose and place in various dishes. Although there are numerous varieties of red chili powder, two of them, in particular, are household names.

First up: Bird’s eye chili powder . This chili fits a more classic understanding of Indian cuisine as it packs a punch and lends a fiery heat to dishes. On the other hand, is Kashmiri chili powder . This gentle spice is palatable to the tongues of even Indian food virgins! It flaunts a striking vermillion red color which lends vivid vibrancy to dishes. Despite its red-hot appearance, it still maintains a mild heat. Pro tip: add a touch of water to your Kashmiri chili in a bowl before adding it to dry dishes during cooking. This prevents the powder from immediately scorching upon hitting the smoking pan. As such, it will retain its bright red hue. 

How to use:

As a staple in Indian cuisine, lal mirch appears in nearly every savory Indian recipe. You’ll find it in snacks, lentil curries, vegetable stir-frys, and even rice. The optimal quantity of this ingredient is approximately 1 to 2 tsp in a serving size of 4. Sprinkle it in the preliminary stages of cooking your dish – particularly when your aromatics are being sauteed. If you’re wary of spice, rather than omitting this ingredient altogether, opt for ½ tbsp of Kashmiri or Deggi Mirch. This way, you can enjoy the flavor minus the heat!

English ( Hindi ) translation: Turmeric ( Haldi )

Next up on the list is a new favorite in western households – turmeric. If you’ve been to your local Starbucks off-late, you’ve probably seen their swanky new drink: golden latte. A golden latte is made with milk, cinnamon, black pepper, a sweetener, and turmeric. So essentially, it’s haldi doodh.

Haldi doodh has been a household remedy for infections in Indian households for decades! As children, our mums would hand us a tall steel glass of yellowish milk when we’d catch a cold or fall down and scrape our knees. So despite not liking the taste of this drink back then, haldi doodh is a godsend.

What lends this milky concoction its healing properties is turmeric – or haldi. This orange-yellow spice powder comes from the root of Curcuma longa. Turmeric must be consumed with black pepper to activate benefits of Turmeric . It then imparts powerful anti-inflammatory effects, helps improve memory and attention, lowers our risk of heart disease, alleviates arthritis pain, and delays aging.

Turmeric Powder : Like red chili powder, turmeric is a staple in Indian cuisine. In fact, it is practically impossible to find any savory dish that doesn’t use it. However, the dried version of this spice is used sparingly due to its warm, bitter, and peppery flavor. You’d generally sprinkle and gently fry ½ tsp of it in the preliminary stages of cooking your dish.

Turmeric Root: The fresh variety of this ingredient – turmeric root- is less commonly used. Due to its appearance, it is often confused with ginger. And similar to ginger, fresh turmeric has a mildly pungent yet bright flavor. Due to fresh turmeric’s subtler flavor profile, it is used in larger quantities in recipes. It is a star ingredient in Ambahaldad (or Kacchi Haldi aur Adrak ka Achar), Rajasthani Haldi ki Sabzi, and Madras Coconut Curry. This ingredient imparts a robust zing and distinct golden pigment to these dishes!

English ( Hindi ) translation: Asafoetida Powder ( Hing )

Have you ever walked past a particular aisle in your local Indian grocery store and stopped to wonder where that awful smell just came from? Don’t worry! I promise no one let one rip while no one was looking. Instead, that smell primarily came from the sulfur compounds in the neatly arranged rows of hing bottles near you.

Wondering what hing is? It’s known as asafoetida in English. Quite the mouthful, so let’s stick to ‘hing.’

Ah, hing. The secret weapon transforms you from Amateur Indian Food Enthusiast to a True Blue Indian Food Expert who understands the intricacies of South Asian cooking.

Hing truly is a sneaky little ingredient. It has the transformative power of taking your dishes from “this is yummy” to “this tastes just like how mom used to make them.” Did I mention you only need to use a pinch of it? Now, you might wonder why you’ve never heard of this ingredient if it is that monumental. Well – it’s likely because hing is often left off ingredient lists in recipe blogs due to its inaccessibility.

Hing tends to be paired with its good friends, turmeric or cumin. Together, they provide a savory, umami note to lentil and vegetable-based dishes. Hing may be pungent-smelling straight out of the bottle. But upon cooking, this peculiar powder acquires a garlic-like flavor.

The best part? Besides being delicious, hing is high in antioxidants, is excellent for digestion, and eases blood pressure, asthma symptoms, and blood sugar levels. Some studies have even found it to have anti-cancer effects!

Start your dish as one starts off most Indian dishes – with some sort of fat and cumin/mustard seeds in a pan. Now, add a pinch of hing as soon as the seeds begin to crackle. Then, without waiting further, throw in the rest of the ingredients. You have to do this before the fine hing powder gets a chance to burn!

English ( Hindi ) translation: Cumin Powder ( Jeera Powder ); Coriander ( Dhania Powder )

You’ve never seen best friends like these two.

Cumin powder and coriander powder are outstanding South Asian ingredients derived from grinding their whole seed counterparts. Known as jeera and dhaniya powder, these spices have strong personalities. Yet, they are surprisingly versatile. Due to this, they blend into the depths of any dish without calling too much attention to themselves.

Cumin and coriander powder are often mistaken for each other due to their similar brownish hue. In reality, they have vastly different flavor profiles that make them complementary ingredients. Cumin has an earthy and warm flavor. In contrast, coriander powder is fresh-tasting with a floral, slightly sweet, almost lemony tang.

Together, jeera and dhaniya powder tackle the numerous health obstacles we run into every day. These spices promote digestion, offer a rich source of iron and antioxidants, help with diabetes, prevent food-borne illnesses, fight inflammation and infections, augment hair and skin health, prevent vision disorders, and cure mouth ulcers. I can attest to that last one! I’ve definitely been handed a glassful of water mixed with dhaniya-jeera powder whenever I complained of soreness in my mouth.

Cumin powder is best used with coriander powder in stir-fries, marinades, curries, and soups. Adding them directly into hot oil/ ghee will instantly bloom the spices. Doing this brings out a more buttery, deep flavor. Alternatively, sprinkling these spices towards the end of the cooking process will create a barely-there, light flavor. Recipes will generally call for around 1 tbsp of cumin powder and 1½ tbsp of coriander powder. Feel free to go a little heavier for strongly-flavored dishes, though!

Cumin powder makes an excellent solo addition to raw salads, raita (a yogurt condiment), and chaats (Indian street snacks). Meanwhile, coriander powder is generally not added to no-cook dishes.

5. Black Salt Powder

English ( Hindi ) translation: Black Salt ( Kala Namak )

Lately, vegan cooking is gaining popularity worldwide- and on the internet. With this, food bloggers on Instagram and TikTok incorporate one foreign ingredient into their recipes: Kala namak.

Kala namak, translated to black salt in English, is kiln-fired rock salt. Like hing, it has a pungent, sulfurous smell. This sulfurous scent is reminiscent of a distinct eggy flavor. Due to this, black salt has found a place in the landscape of vegan cooking as an egg substitute.

However, in traditional Indian cuisine, Kala namak has a very different function. You may have heard of the 5 pillars of flavor – sweet, savory, sour, bitter, and umami. But I now present to you the sixth: ‘chatpata.’

‘Chatpata’ is an indescribable South Asian flavor. It best encapsulates a vivacious marriage between savory, sweet, sour, tangy, and spicy. This is the ingredient responsible for separating the multidimensional taste of Thai cuisine from the ‘chatpata’ flavor of Indian food. Thus, it is an ingredient common in street snacks – a flavor bomb known for waking up the tastebuds. Such snacks include masala peanuts, Pani puri, papdi chaat, Dahi vada, chatpata aloo, aloo Tikki chaat, and bhelpuri.

Kala namak is believed to be better than regular table salt due to its lower sodium content. It is also more nutritious due to the high concentration of minerals in it. Research is yet to support the claim that black salt has health benefits. However, the first-hand experiences of many Indian grandmas will attest to the ingredient’s ability to aid digestion, relieve bloating, and alleviate constipation.

The usage of black salt is simple. Scatter about ¼ tsp – or roughly 2 pinches – of it into your dish. Be sure not to apply high heat to it. Do not substitute table salt completely for black salt either. Instead, use the latter as a flavor-enhancer in your dishes.

English ( Hindi ) translation: Black Pepper ( Kalee Mirch )

Black pepper has a permanent home on the dining table of many Western households. Yet, ironically, this ingredient has its origins firmly planted in Kerala, a state in South India.

Black pepper is rarely ever a solo star in Indian cuisine. Instead, it plays a supporting, critical role in garam masala – which we will discuss later. This is our first spice in this list that is often utilized whole rather than ground. 

Fun fact: pepper mills are common in Italian restaurants and western homes. However, they are uncommon in South Asian households. Instead, you are more likely to find whole spices grounded using a mortar and pestle – or in an electric spice grinder. This is usually done in small batches when called for in a recipe. A few pinches of this freshly-ground black pepper will amp up the heat in salads, raitas, or even meat and paneer marinades.

If you live in a humid environment, black pepper is best-stored whole in an airtight container in a cool, dry spot – preferably the fridge. The purpose of this is to retain its kick over time. This will also preserve pepper’s beneficial properties, such as its ability to relieve nasal congestion, alleviate joint swelling, improve blood sugar metabolism, and promote gut health.

The flavor of whole black peppercorns is best extracted by tempering a couple of them in hot ghee. You could do this as the first step in cooking dishes such as pulao, biryani, and meat or vegetable curries. The other way is to prepare tempering (For more info, see What is Tadka here) as a finishing touch poured over dal and sambar right before serving. This lends an irresistible peppery fragrance to the dish without any heat from the spice. Of course, this is perfect for people uncomfortable with high heat levels.

English ( Hindi ) translation: Cardamom ( elaichi )

Ever ravenously dug into a plate of biryani, eager to discover what unique zing your next bite will bring – only to accidentally bite into a dreadful pod of seeds? You guessed it – that’s elaichi.

Elachi, more commonly known as cardamom in English, is most popular in North Indian cuisine. A little-known fact is that these pods originate from the Southern region of India. They’re utterly underappreciated for their ability to correct digestive ailments, fight harmful bacteria, keep acne in check and even ease anxiety. Elaichi may be despised for its uninvited guest appearance in certain dishes. However, it adds a unique touch to dishes irreplicable with substitutes.

Like bell peppers, green and black cardamom come from the same parent plant. They’re just harvested at different stages: the green before it matures and the black after. Though these spices look similar, the purpose and flavor of green and black cardamom are different. Green cardamom is smaller and finds a home in traditional Indian sweets. Conversely, black cardamom is larger and pairs better with savory dishes.

Green cardamom possesses an ambrosian floral flavor. This flavor is delectable in desserts such as kheer (sweet rice pudding), halwa (semolina pudding), and gulab jamun (fried dough balls soaked in sticky syrup). On the other hand, black cardamom has pungent and smokey notes. These shine through in savory North Indian fare like Kadai Paneer, Dal Makhani, Murgh Musallam, Pindi Chole, and Bombay Biryani.

Often sold in whole pods, cardamom is best-stored whole and ground by hand with a mortar and pestle. Again, this is to retain its freshness and fragrance. In desserts, sprinkle green cardamom powder as a finishing touch, ensuring that little heat is applied to the ingredient. For black cardamom, gently fry it with other spices while building the flavor base for savory dishes. Resist the temptation of convenience that pre-ground cardamom powder offers. Its flavor is likely dead and won’t do any magic for your dish.

Beware, though. These dishes may sound scrummy, but both varieties of cardamom pack a punch! You only need about ¼ tsp – or the equivalent of the seeds from 3-4 pods, grounded – to add dimension to your dish.

8. Cinnamon

English ( Hindi ) translation: Cinnamon ( Dalcheeni or Dalchini )

Cinnamon is indispensable in Christmas and fall-themed treats like apple pie, cinnamon rolls, and pumpkin-spiced lattes. Similarly, it is an absolute favorite in Indian food as well. Though criticized as an overrated spice, cinnamon offers more than just flavor. It is also loaded with antioxidants, has anti-inflammatory properties, lowers the risk of heart disease, has a powerful anti-diabetic effect, and fights HIV. Like the holiday season, it’s the gift that keeps on giving.

Did you know the Hindi word for ‘cinnamon’, ‘dalchini’, translates directly to lentil sugar? Rest assured. This sweet-smelling spice has no traces of sugar or lentils in it. It does accentuate both dals and desserts with equal aplomb, though!

Like black pepper, cinnamon is another crucial ingredient in garam masala. It is a strong spice with a delightfully sweet scent and an unexpectedly bitter flavor. The distinctive spicy-sweet kick of this ingredient makes it a lovely addition to chai. It also fares well in desserts like kulfi and gujiya. Interestingly, it assimilates into savory dishes just as spectacularly. It is a star ingredient in specific lentils such as Dal Palak, non-vegetarian curries like Keralan Fish Stew, Rogan Josh, and Chettinad Chicken, as well as rice dishes like pulao and biryani.

Cinnamon is excellent purchased as whole sticks or in its powdered form. Unlike cardamom and black pepper, the ground variety of this spice stands the test of time in your kitchen cabinet. Like black peppercorns, cinnamon sticks should be tempered in hot ghee or oil to extract their sweet, woody, citrusy notes. Ground cinnamon should be used sparingly – around ⅓ tsp – and gently fried with the base ingredients of a dish to bring out its full flavor. If you’re a masala chai enthusiast, skip the powder. Instead, throw in 1 stick of cinnamon with your chai patti (tea leaves) as it’s brewing. The finished product will be reminiscent of cinnamon without having an overpowering cinnamony taste.

9. Nutmeg & Mace

English ( Hindi ) translation: Nutmeg ( Jaayphal ); Mace ( Gada )

While we’re on the train of spices that are western favorites, we would be remiss not to mention nutmeg – and its lesser-known sibling, mace. Both spices come from the seed of the native Indonesian evergreen tree. However, while nutmeg is the inner seed, mace is the red, lace-like substance that envelopes the seed.

The warm, nutty flavor of nutmeg makes it an exquisite – but not staple – addition to Indian cuisine. It appears in sweets such as Dried Fruit Barfi, Pongal, and Mohanthal. It is also added to savory recipes, like Lauki Ke Kofte and Sabzi ka Salan.

Mace has a flavor best described as a cross between nutmeg, cinnamon, and black pepper. This means it is generally restricted to usage in savory appetizers and entrees. Examples include Lahori Aloo, South Indian Biryani, and Dum Dahi Methi Murgh. The intensity of nutmeg means you only need to sprinkle a pinch of it into your dish. Whereas the subtlety of mace allows you to use up to 2 whole blades of it.

These spices’ unique benefits are their ability to detoxify the body, alleviate oral conditions, reduce insomnia, prevent leukemia, and improve blood circulation. But, the quantity of these spices in recipes tends to be small. To reap the full benefits of these ingredients, try this recipe. Stir about ¼ tsp ground nutmeg and mace into warm, sweetened milk or a lightly-brewed tea. It makes for a great drink, particularly in the mornings and nights.

Nutmeg and mace, without debate, have to be purchased whole and broken down at home. Can’t take our word for it? Just drive to your local grocery store and look for powdered mace or nutmeg. Most likely, you won’t find it because these spices lose their flavor entirely when pre-ground and stored even for short durations. The best way to grind these spices is to gently roast them whole. Then, process them in a spice grinder once cooled. Pro tip: nutmeg is best grounded by grating it with a microplane or a lemon zester.

10. Star Anise, Cloves, & Bay Leaves

English ( Hindi ) translation: Star Anice ( Chakra Phool ); Cloves ( Laung ); Bay Leaves (Tej Patta)

Star anise, cloves , and bay leaves are the holy trinity of whole spices, star anise, cloves. They will rarely be found independently in their powdered form. Instead, they make for excellent supporting players in garam masala.

There is a reason you usually see these spices together. On their own, each ingredient leaves something to be desired and craves balance. Star anise has a sweet, licorice flavor. Cloves have an intense, astringent sensation. Bay leaves have a pine-like, spearmint quality. Yet, when used together, these form a zing that is remarkably wholesome in its flavor profile.

This trio is used in curries, lentils, rice dishes, and several regional delights. You’ll find these spices in Maharashtrian Kala Chana, Zarda Pulao, Dal Bati Churma, Mushroom Masala, Dal Makhani, Rajasthani Kadhi Pakoda, Kashmiri Dum Aloo, and Badshahi Khichdi.

While these ingredients often steal the show, their unique health benefits cannot be ignored. For example, Star anise has antimicrobial, antiviral, antibacterial, and antifungal properties! In addition, cloves possess anti-cancer qualities, kill bacteria (which makes them an excellent flu remedy), improve liver health, reduce stomach ulcers, and promote bone health. Lastly, bay leaves are an excellent source of vitamin A, vitamin B6, and vitamin C.

They are often used as a trio in tempering in the initial step of a recipe – similar to black peppercorns and cinnamon sticks. Just grab 2 star anise, 5-6 cloves, and 1-2 bay leaves and drop them into warm ghee or oil. Now, patiently wait for a minute or two as the spices infuse into the fat. The delightful aromas will flood your kitchen and envelop your home’s atmosphere.

11. Fenugreek Seeds & Fenugreek Leaves

English ( Hindi ) translation: Fresh Fenugreek ( Methi ); Fenugreek Seeds ( Methi Daana ); Fenugreek Leaves ( Kasoori Methi or Kasuri Methi )

I must admit, this ingredient is understandably unpopular. Fenugreek is a plant with green leaves, white flowers, and little pods encasing tiny, golden seeds. Kasoori methi is derived from drying the green leaves of the plant. Meanwhile, fenugreek seeds are procured from the pods.

Don’t be mistaken, though. Despite coming from the same plant, fenugreek leaves and seeds have strikingly contrasting flavors.

Fresh Fenugreek leaves, or methi, have a bitter taste when consumed fresh. However, these leaves develop a sweet, herbal aroma when dried and preserved for later use. I’m talking about Kasuri methi! On the other hand, Fenugreek seeds are incredibly bitter when consumed raw. Upon cooking, they transform into a more palatable, subtle bittersweet flavor.

Kasuri Methi has one of the most unique methods of usage. First, it is placed into your hand and gently crushed between two palms by rubbing the palms. Then, finally, you sprinkle it into the almost cooked dish as a finishing touch. The crushing of the leaves is a non-negotiable step. It releases the flavor of the Kasuri methi and imparts a grassy, maple-like, umami note to the final product. Unique in every sense of the word.

Kasuri methi is often used in North Indian dishes. It is a must in fan favorites such as Paneer Tikka Masala, Malai Kofta, Rajma, Palak Paneer, Darbari Dal, and Tandoori Gobi. The herbal grassiness of Kasuri methi balances out the luxurious mouthfeel in these rich recipes. Don’t be tempted to use more than just a teaspoon, though! Kasuri methi will single-handedly overpower the taste of your dish if overdone.

Fenugreek seeds, unlike Kasuri methi, are not extensively used in Indian cooking. They are regarded more for their medicinal value. This golden seed lowers blood sugar levels and cholesterol, boosts testosterone, increases milk production in breastfeeding mothers, and even soothes menstrual cramps. First, soak these seeds in hot water for 30 minutes (or room temperature water overnight). After that, consume them raw on an empty stomach. Tip: you may want to swallow them whole instead of chewing them. They are incredibly bitter.

12. Fennel Seeds

English ( Hindi ) translation: Fennel Seeds ( Saunf )

If you’ve ever spotted customers sneaking a spoonful of colored seeds from a bowl on their way out of an Indian restaurant – congratulations! You’ve witnessed an integral part of the desi (Indian) experience. Those seeds are mukhwas, a South Asian after-meal snack or mouth freshener. Mukhwas is consumed for its digestive (and delicious) properties and to eliminate the onion-garlic smell from the mouth.

Fennel originates in Southern Europe and is used traditionally in Italian cuisine. But it is just as commonly used in Indian cuisine. Fennel’s candy-like appearance at said restaurants and dessert-like licorice flavor are deceiving. Contradictorily, Saunf is more frequently used in savory Indian cuisine. You’ll likely find fennel seeds in a conservative quantity of roughly 1 tsp in various appetizers and main curries. Examples are Punjabi Samosas, Achari Paneer, Tinda Aur Saunf ki Sabzi, Banarsi Dum Aloo, Achari Baingan, Dahi Bhindi, Mug Dal ni Kachori, Gatte ka Pulao, and Mango Pickle.

As mentioned earlier, Saunf is a superstar for its ability to aid digestion and keep bad breath at bay. In addition, it also alleviates asthma, purifies the blood, clears our skin, and may even combat cancer.

Fennel seeds’ no-fuss versatility makes them an easy addition to any dish. Saunf can be used whole to be kneaded into a dough or grounded into a spice mix or paste for a gravy base. You could even use it whole in a tempering – the possibilities are endless.

13. Cumin & Mustard Seeds

English ( Hindi ) translation: Cumin Seeds ( Jeera ); Mustard Seeds ( Rai )

Mustard and cumin seeds are the two most frequently used ingredients in tempering (Tadka). If you’ve been confused this whole time about what tempering means – I’ve got just the guide for you.

Tempering is a cooking technique used in various regions of South Asia. This technique utilizes whole spices, ground spices, and seeds. These ingredients are fried and infused briefly in hot oil, ghee, or butter to extract their essential oils and enhance their flavors. This integral step can be performed at the beginning of cooking a dish. After this, you would add the recipe’s other aromatic ingredients – such as onions, garlic, ginger, and tomatoes. Alternatively, it can be done as the finishing garnish of a dish, where you’d pour the tempering, oil, and all, atop a serving dish.

Most of the Indian curries, dals and lentil dishes are tempered with Cumin and/or Mustard seeds.

Despite this small volume, these ingredients relieve headaches, improve digestive, cardiovascular, and bone health, prevent aging, fight parasites, boost memory, and treat diarrhea.

Many Indian mums all over the world call these seeds’ Rai-Jeera’. This duo is usually dropped into a little bit of hot ghee or oil, where it begins crackling. This step is quickly followed up with a dash of hing to complete the tempering process. Rai-jeera is often used together in regional cuisines such as Gujarati, Maharashtrian, and Hyderabadi cuisine. However, rai-jeera tends to be used individually in other cuisines, such as Rajasthani, Punjabi, and Chettinad.

Cumin and mustard seeds are crucial in Indian cuisine but are used in conservative quantities – around ½ tsp each.

14. Carom Seeds & Nigella Seeds

English ( Hindi ) translation: Carom seeds ( Ajwain ); Nigella Seeds ( Kalonji or Kalonjee )

Native to Iran and Turkey, carom seeds are a staple in any South Asian home. But, funnily, kids will often turn up their noses at it. This is because its pungent, bitter flavor is dominant in the herbal drinks they’re forced to consume by their mothers when sick. Ask an Indian grandmother what a ‘carom seed’ is, and you’ll be met with a confused stare. Much more commonly known as ajwain in Indian households, carom seeds occupy less space in the culinary scope of India. Instead, they are talked about more in their medicinal arena. This is due to its ability to fight bacteria, indigestion, ulcers, inflammation, and the flu.

Unlike ajwain, kalonji has a pleasant flavor reminiscent of onion and oregano. This makes it a more versatile ingredient. It is a common addition to curries and stir-frys such as Achari Paneer, Bhindi Do Pyaza, Hyderabadi Bagara Baingan, Mirchi ka Salan, and Aloo Gobi.

Kalonji originates from Turkey, Syria, and Iraq and is derived from the seeds of the flowering plant Nigella sativa. It effectively lowers cholesterol, kills harmful bacteria, protects the liver, and aids in blood sugar regulation.

Like rai-jeera, carom seeds may be used in tempering. This is often done with another outstanding Indian ingredient – nigella seeds (or kalonji). However, the more widespread use of this duo is in doughs and batters. This could be in the form of aloo parathas, theplas, and deep-fried pakoras. Just 1 tbsp of ajwain and kalonji mix is enough to lend a textural crunch and a sharp flavor zing that cuts through the otherwise doughy texture of these snacks.

15. Saffron

English ( Hindi ) translation: Saffron ( Kesar )

Saffron is touted as the most expensive spice in the entire world. It is derived from the threads of the flower Crocus Sativus and was first cultivated in Greece. This luxurious spice is grown today in Iran, Morocco, Spain, and India. With an incredibly labor-intensive production process, it is no wonder that this spice goes at $1000 per kilogram.

Justifying its astronomical price is also its flavor. Saffron flaunts a complex profile comprising sweet, honey-like floral notes and musky, earthy, hay-like nuances. This multidimensional yet gentle flavor makes it a welcome addition to savory and sweet Indian cuisine. Its usage in entrees tends to be limited – namely, to biryani, Pulao, and Kofta. But it is used far more frequently in desserts. This is because its inherently sweet scent is a natural combination with the pillars of Indian desserts: milk, cream, cardamom, dry fruits, and sugar. Some delicacies that enjoy a saffron-stained golden hue are Kesar-Pista Kulfi, Kesari Bhaat, Mango Murabba, Shrikhand, Falooda, and even Lassi.

Saffron contains disease-preventing antioxidants, potassium, copper, magnesium, selenium, iron, zinc, vitamins A, C, and folic acid. It also includes components that can have therapeutic applications in traditional medicine, such as antidepressants, antiseptics, and anticonvulsants.

The perfect way of utilizing Safron is by soaking 5-6 strands in 2-3 tbsp of warm milk for 30 minutes. Next, gently crush the strands with the back of a spoon. Lastly, pour this mixture into your dish during the last 5 minutes of its cooking process. 

English ( Hindi ) translation: Tamarind ( Imli )

Let’s talk souring agents. Interestingly, Indian cuisine does not limit itself to lemon, limes, and citric acid for brightness in its food. Instead, this cuisine forays into underutilized sources of acidity – tamarind, amchur powder (or dried mango powder), and Kokum. These contribute to the multilayered flavor profile of South Asian food and add piquancy to Indian cuisine. Each of the three has a home in specific regional Indian cuisine.

All three souring agents have a high concentration of vitamin C, which stimulates detoxification, improves eyesight, prevents scurvy, provides natural antibacterial, antimicrobial, and anti-diabetic benefits, eases indigestion, and regulates blood sugar.

Tamarind is a pod of fruit native to Asia and Africa. This fruit has hints of caramel, molasses, and lime upon ripening. The intensely sweet-sour yet enjoyable flavor truly leaves you wanting more. It is most popularly added to delicious South Indian recipes such as Tamarind Rice, Sambar, Coriander Pachadi, Rasam, and Tamarind Upma. But its flavor is most noticeable in street food – specifically, in Khajur-Imli ki Chutney (date and tamarind sauce).

A safe amount to use is roughly 2 tbsp of tamarind pulp. To make this pulp, pour hot water over the tamarind and let it sit for 45 minutes. Upon cooling, rub the fruit between your fingers to separate the flesh from the seeds. Do this until you’ve attained a thick and pulpy mixture. Next, strain out the seeds, and you’re good to go!

English ( Hindi ) translation: Dried Mango Powder ( Amchur Powder )

Amchur powder, unlike tamarind, has no sweetness. Instead, it has a predominantly tart, fruity, citrusy flavor profile. This acidity cuts through the cloying sweetness of any dish.

Like many other Indian ingredients, Amchur is best added in a quantity of 1-2 tsp towards the end of cooking. You’ll find this zesty ingredient in meat and vegetable marinades, certain stir-fried sabzis, or a garnish sprinkled on deep-fried snacks.

English ( Hindi ) translation: Kokum ( Kokum )

Kokum is the dried peel of the fruit borne from the “Indian Butter Tree.” This deep-red colored peel may have a deceptively sweet aroma. But be warned, it actually has a sharply acidic, borderline metallic flavor.

The proper way to extract Kokum’s goodness is by soaking the peel in water for a few hours. Follow this by straining the mixture. Most regional recipes use Kokum in small quantities of 3-6 peels. Kokum adds the perfect zing to these regional dishes: Konkan Sol Kadhi, Gujarati Dal Dhokli, Assamese Fish Tenga, and Maharashtrian Dalimbi Usal.

19. Jaggery

English ( Hindi ) translation: Jaggery ( Gur or Gud )

A sweetener gaining popularity in the health world as a white sugar replacement is jaggery – or Gur. Native to Asia and Africa, Gur is known for being an unrefined sugar product. Its gorgeous yellow hue and rock-like texture make Gur look like unearthed gold.

But what separates Gur from plain ol’ sugar is not just its micronutrients and health benefits. It’s also its flavor. The minerally-sweet and ever-so-slightly salty profile of jaggery add more than just sweetness to a dish. It also lends dimension. Instead of throwing a chunk of jaggery willy-nilly into the cooking pan, thy following- caramelize the jaggery with other aromatics in some ghee or oil. Do this until it begins breaking down into a dark, fragrant syrup. This remarkable ingredient has the potential to add so much depth to a dish when used correctly. But, of course, how much you add depends on your personal taste and threshold for sweetness.

Its versatility makes it a barely noticeable addition to potentially every meal of the day. You’d find it in the Jaggery Dosas at breakfast and in the Gur ki Roti at lunch. At teatime, you might notice its flavor in Pana Vellam Chai. If that wasn’t enough, the Chicken Curry at dinner and Malpuas at dessert also incorporate jaggery into their recipes. A real treat at any time of the day.

20. Garam masala

English ( Hindi ) translation: Garam Masala ( Garam Masala )

Lastly, we arrive at the mother of all spices: garam masala. This ingredient is the most well-known Indian spice apart from “curry powder.” Garam masala is a blend of coriander seeds, cumin seeds, green and black cardamom, Ceylon cinnamon, cloves, black peppercorns, fennel seeds, star anise, mace, nutmeg, and bay leaf. These spices are gently roasted whole before being ground into a fine powder.

Many non-South Asians may not know that every Indian household has its unique recipe for garam masala. These recipes are one-of-its-kind due to the varied ratios of the components. However, these households and their respective cultures are unified by one thing: garam masala is a must-have ingredient in nearly every regional Indian cuisine.

Each individual ingredient of this mix has its unique health benefits. But as a whole, garam masala is a magical blend that, according to our Indian ancestors, provides warmth to the body, detoxifies it, and balances the energies in our body.

Garam Masala is used in Awadhi Anda Curry, Gujarati Masala Khichdi, Punjabi Bharwan Karela, Lucknowi Galouti Kebabs, South Indian Rasam, Manglorean Tendli and Chana Masala, Maharashtrian Masala Bhaat, Rajasthani Moong Dal Kachori – the list is endless.

This spice blend has a robust flavor. As such, it is sprinkled sparingly in a quantity of ¼ to ½ tsp towards the end of the cooking process. This does wonder in retaining its pleasantly sharp spiciness. Pro Tip: Do not add Garam Masala in the hot oil or ghee as it will instantly burn the spices and ruin the taste.

English ( Hindi ) translation: Curry Leaves ( Kadhi Patta or Mitho Limdo )

Indian cuisine is known for its spices and curry leaves are no exception. Curry leaves add a unique flavor to Indian dishes that are both spicy and aromatic. When used properly, they can really enhance the taste of your food.

Curry leaves have a distinctive taste and aroma that can really elevate a dish. When used fresh, they have a slightly sour, citrusy flavor that pairs well with spicy dishes. Dried curry leaves have a more intense flavor and are often used in powder form to add a depth of flavor to curries and other dishes.

Curry leaves also help to create a more vibrant color in dishes. When cooked, they release their natural pigment, which can lend a beautiful green hue to food.

Curry leaves are a good source of vitamins A and C, as well as minerals like iron and calcium. They also contain antioxidants that can help boost your immune system. Curry leaves are known for their health benefits. They can aid digestion, reduce inflammation and help control blood sugar levels.

Curry leaves are often used as a flavoring agent in Indian cooking. To get the most flavor out of them, fry them in oil until they are slightly browned. This will release their essential oils and provide a delicious flavor to your dish. Curry leaves can also be used to flavor soups and stews. Simply add a few leaves to the pot when you are cooking your soup or stew. This will infuse the curry flavor into the dish.

Now that we’ve looked at the most essential spices for Indian cooking, you might find cooking an Indian meal less intimidating. Indian cuisine may have complicated flavors, but once you can name and understand the individual spices we use, you’ll see that it’s really not that difficult to prepare.

Do you have any questions about any of the spices? Have you found this article helpful? Please leave a comment below.

Good luck – and happy cooking!

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Essay on Indian Food – Samples, 10 Lines to 1500 Words

Essay on Indian Food: Indian food is renowned for its rich flavors, aromatic spices, and diverse range of dishes. From buttery naan bread to spicy curries, Indian cuisine offers a culinary experience like no other. In this essay, we will explore the history and cultural significance of Indian food, as well as the impact of globalization on traditional Indian dishes. Join us as we delve into the vibrant world of Indian cuisine and discover the unique flavors that make it a favorite among food lovers worldwide.

Table of Contents

Indian Food Essay Writing Tips

1. Start by introducing the topic of Indian food and its significance in Indian culture. Mention how Indian cuisine is known for its diverse flavors, spices, and ingredients.

2. Provide a brief history of Indian cuisine, mentioning the influence of various cultures and regions on Indian food. Talk about how Indian food has evolved over the centuries to become a unique blend of flavors and cooking techniques.

3. Discuss the importance of spices in Indian cooking, mentioning popular spices like cumin, coriander, turmeric, and garam masala. Explain how these spices are used to enhance the flavor of dishes and create a balance of flavors.

4. Talk about the different cooking techniques used in Indian cuisine, such as sautéing, frying, roasting, and simmering. Mention how each technique brings out different flavors and textures in the food.

5. Describe some popular Indian dishes, such as biryani, butter chicken, dosa, and samosas. Explain the ingredients used in these dishes and how they are prepared.

6. Discuss the importance of vegetarianism in Indian cuisine, mentioning popular vegetarian dishes like dal, paneer tikka, and vegetable curry. Talk about how Indian cuisine offers a wide variety of vegetarian options for those who do not eat meat.

7. Mention the regional diversity of Indian cuisine, highlighting the different types of food found in North India, South India, East India, and West India. Talk about how each region has its own unique flavors and specialties.

8. Discuss the cultural significance of food in Indian society, mentioning how food plays a central role in festivals, celebrations, and religious ceremonies. Talk about how food brings people together and creates a sense of community.

9. Provide some tips for cooking Indian food at home, such as using fresh ingredients, toasting spices before using them, and experimenting with different flavors and ingredients. Mention some popular Indian cookbooks or websites for inspiration.

10. Conclude the essay by summarizing the importance of Indian food in Indian culture and society. Mention how Indian cuisine is not just about food, but also about tradition, history, and community. Encourage readers to explore and appreciate the rich and diverse flavors of Indian cuisine.

Essay on Indian Food in 10 Lines – Examples

1. Indian food is known for its diverse flavors, spices, and ingredients. 2. It consists of a wide variety of dishes, each with its own unique taste and preparation method. 3. Indian cuisine is heavily influenced by cultural and regional differences, resulting in a rich culinary heritage. 4. Some popular Indian dishes include biryani, butter chicken, samosas, and dosas. 5. Vegetarian options are also widely available in Indian cuisine, with dishes like paneer tikka and chana masala being favorites. 6. Indian food is often characterized by its use of aromatic spices such as cumin, coriander, turmeric, and garam masala. 7. Many Indian dishes are cooked in ghee or clarified butter, adding richness and depth of flavor. 8. Naan, roti, and rice are common accompaniments to Indian meals, serving as a base for curries and other dishes. 9. Indian street food is also popular, with options like chaat, vada pav, and pav bhaji being enjoyed by locals and tourists alike. 10. Overall, Indian food is a vibrant and flavorful cuisine that continues to captivate taste buds around the world.

Sample Essay on Indian Food in 100-180 Words

Indian food is known for its rich flavors, aromatic spices, and diverse range of dishes. From spicy curries to savory snacks, Indian cuisine offers a variety of options for every palate.

One of the key elements of Indian food is the use of spices such as cumin, coriander, turmeric, and garam masala, which give dishes their unique taste and aroma. These spices are often combined with ingredients like onions, tomatoes, and garlic to create flavorful gravies and sauces.

Some popular Indian dishes include biryani, butter chicken, samosas, and dosas. These dishes vary in flavor and preparation methods, but they all share a common theme of bold and vibrant flavors.

Indian food is also known for its vegetarian options, with many dishes featuring lentils, vegetables, and paneer (Indian cottage cheese). This makes Indian cuisine a great choice for vegetarians and vegans looking for delicious and satisfying meals.

Overall, Indian food is a celebration of flavors, spices, and culinary traditions that have been passed down through generations. It is a true reflection of the diverse and vibrant culture of India.

Short Essay on Indian Food in 200-500 Words

Indian food is known for its rich flavors, aromatic spices, and diverse range of dishes. From spicy curries to savory snacks, Indian cuisine offers a wide variety of options that cater to different tastes and preferences. The use of spices such as cumin, coriander, turmeric, and garam masala gives Indian food its distinctive taste and aroma.

One of the most popular dishes in Indian cuisine is curry. Curry can be made with a variety of ingredients such as vegetables, meat, or seafood, and is typically served with rice or bread. The combination of spices and herbs in curry creates a flavorful and aromatic dish that is loved by many. Each region in India has its own unique style of curry, with variations in ingredients and cooking techniques.

Another staple in Indian cuisine is biryani, a fragrant rice dish that is typically made with meat, vegetables, and a blend of spices. Biryani is a popular dish for special occasions and celebrations, as it is both delicious and filling. The layers of rice and meat or vegetables are cooked together to create a flavorful and aromatic dish that is sure to satisfy any appetite.

Indian cuisine also offers a wide variety of snacks and street food options. From samosas to pakoras, Indian snacks are known for their crispy texture and bold flavors. Street food vendors in India offer a wide range of options, from spicy chaat to sweet jalebi, that cater to different tastes and preferences. These snacks are perfect for a quick and satisfying meal on the go.

One of the key elements of Indian food is the use of fresh ingredients and traditional cooking techniques. Many Indian dishes are made from scratch using fresh produce, herbs, and spices. The use of traditional cooking methods such as slow cooking, roasting, and frying adds depth and complexity to the flavors of Indian food.

In addition to its delicious flavors and diverse range of dishes, Indian food is also known for its health benefits. Many Indian dishes are made with nutritious ingredients such as lentils, vegetables, and whole grains, making them a healthy choice for those looking to maintain a balanced diet. The use of spices such as turmeric and ginger also adds medicinal properties to Indian food, making it not only delicious but also beneficial for overall health and well-being.

In conclusion, Indian food is a culinary delight that offers a rich and diverse range of flavors, aromas, and textures. From spicy curries to savory snacks, Indian cuisine has something to offer for everyone. Whether you are a fan of bold flavors or prefer milder dishes, Indian food has something to satisfy your taste buds. So next time you are looking for a delicious and satisfying meal, consider trying out some authentic Indian cuisine.

Essay on Indian Food in 1000-1500 Words

Indian food is known for its rich flavors, diverse ingredients, and vibrant colors. It is a cuisine that has been influenced by various cultures and regions, resulting in a wide range of dishes that cater to different tastes and preferences. From spicy curries to sweet desserts, Indian food offers a unique culinary experience that is loved by people all over the world.

One of the key features of Indian food is the use of spices. Indian cuisine is known for its bold and aromatic flavors, which are achieved through the careful blending of spices such as cumin, coriander, turmeric, and garam masala. These spices not only add depth and complexity to dishes but also have numerous health benefits. For example, turmeric is known for its anti-inflammatory properties, while cumin aids in digestion.

Another important aspect of Indian food is the use of fresh ingredients. Indian cuisine emphasizes the use of fresh produce, herbs, and spices to create dishes that are not only delicious but also nutritious. Vegetables such as eggplant, okra, and spinach are commonly used in Indian cooking, along with lentils, beans, and rice. These ingredients are often cooked in a variety of ways, including frying, steaming, and simmering, to create dishes that are both flavorful and healthy.

One of the most popular dishes in Indian cuisine is curry. Curry is a dish that consists of a combination of meat, vegetables, or legumes cooked in a sauce that is flavored with a blend of spices. There are many different types of curry, each with its own unique flavor profile. For example, butter chicken is a creamy and mildly spiced curry that is popular in North India, while vindaloo is a spicy and tangy curry that hails from Goa. Curry is typically served with rice or bread, such as naan or roti, and is a staple in Indian households and restaurants.

In addition to curry, Indian cuisine also features a wide variety of breads. Breads are an essential part of Indian meals and are often used to scoop up curries and other dishes. Some popular Indian breads include naan, a soft and fluffy bread that is cooked in a tandoor oven, and roti, a thin and unleavened bread that is cooked on a griddle. Breads are often flavored with herbs and spices, such as garlic, coriander, and cumin, to enhance their taste.

Indian cuisine is also known for its wide range of desserts. Indian desserts are often sweet and decadent, with ingredients such as sugar, milk, and ghee being commonly used. Some popular Indian desserts include gulab jamun, a deep-fried dough ball soaked in sugar syrup, and kheer, a creamy rice pudding flavored with cardamom and saffron. Indian desserts are often served at special occasions and festivals, such as Diwali and Holi, and are a favorite among both children and adults.

Overall, Indian food is a cuisine that is rich in flavor, diversity, and tradition. It is a cuisine that has been influenced by centuries of history, culture, and trade, resulting in a culinary experience that is unlike any other. Whether you are a fan of spicy curries, savory breads, or sweet desserts, Indian food has something to offer for everyone. So, the next time you are craving a flavorful and satisfying meal, consider trying out some delicious Indian dishes and experience the magic of Indian cuisine for yourself.

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A Kid's Guide to How Herbs Grow by Patricia Ayers (2000)

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Foods of the Americas: Native Recipes and Traditions  by Divina Fernando (2004)

Wild Plants of the Pueblo Province: Exploring Ancient and Enduring Uses by William W. Dunmire & Gail D. Tierney (1995)

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Health Benefits of Culinary Herbs and Spices

Affiliation.

• 1 Nouritek International LLC, Timonium, MD 21093.
• PMID: 30651162
• DOI: 10.5740/jaoacint.18-0418

Spices and herbs have been in use for centuries both for culinary and medicinal purposes. Spices not only enhance the flavor, aroma, and color of food and beverages, but they can also protect from acute and chronic diseases. More Americans are considering the use of spices and herbs for medicinal and therapeutic/remedy use, especially for various chronic conditions. There is now ample evidence that spices and herbs possess antioxidant, anti-inflammatory, antitumorigenic, anticarcinogenic, and glucose- and cholesterol-lowering activities as well as properties that affect cognition and mood. Research over the past decade has reported on the diverse range of health properties that they possess via their bioactive constituents, including sulfur-containing compounds, tannins, alkaloids, phenolic diterpenes, and vitamins, especially flavonoids and polyphenols. Spices and herbs such as clove, rosemary, sage, oregano, and cinnamon are excellent sources of antioxidants with their high content of phenolic compounds. It is evident that frequent consumption of spicy foods was also linked to a lower risk of death from cancer and ischemic heart and respiratory system diseases. However, the actual role of spices and herbs in the maintenance of health, specifically with regards to protecting against the development of chronic, noncommunicable diseases, is currently unclear. This review highlights potential health benefits of commonly used spices and herbs such as chili pepper, cinnamon, ginger, black pepper, turmeric, fenugreek, rosemary, and garlic.

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• Letter to the Editor. [No authors listed] [No authors listed] J AOAC Int. 2019 Jul 1;102(4):48A. J AOAC Int. 2019. PMID: 31242956 No abstract available.

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Home » Lists » 18 Indian Medicinal Plants and their Uses with Pictures

18 Indian Medicinal Plants and their Uses with Pictures

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Have a look at the most potent Indian Medicinal Plants and their Uses with Pictures that you can also grow with ease in your home garden!

Indian Ayurveda has been using different medicinal herbs and plants for treating numerous ailments. Here’s a list of the most useful Indian Medicinal Plants and their Uses with Pictures.

Here are the best herbs you can grow for anxiety and stress

Medicinal plants in india, 1. aloe vera / ghrit kumari.

Botanical Name: Aloe barbadensis miller

This stemless plant is prized for its fleshy leaves that are used for the treatment of burns, acne, and skin problems. Its juice is also great for beating indigestion, gut health, and piles issues.

2. Kalanchoe / Pattharchatta

Botanical Name: Kalanchoe blossfeldiana

The kalanchoe leaves are boiled in the water and used for curing kidney stones and urinary-related problems. Moreover, the leaves are also great for relieving insect bites, jaundice, and chronic cough.

3. Basil / Tulsi

Botanical Name: Ocimum basilicum

Basil leaves have umpteen health benefits in Ayurveda; hence every Indian home has at least one basil plant. It is boiled with ginger and honey to treat cough. Chewing its leaves daily keeps blood sugar levels in check.

4. Butterfly Pea / Shankhpushpi

Botanical Name: Clitoria ternatea

The blue tea made from their flowers improves cognitive ability, memory and relieves anxiety and stress. Thanks to its analgesic properties, blue tea acts as a mood enhancer by calming the mind.

5. Eucalyptus / Neelgiri

Botanical Name: Eucalyptus globulus

The fresh leaves can be gargled with water or used as a vapor to treat sore throat, cold, and bronchitis. Its essential oil is used in relieving nasal congestion and asthma problems.

6. Mint / Pudina

Botanical Name: Mentha

Mint is a delicious addition to chutney and mojito. The fresh leaves relieve indigestion and heartburn. Its essential oil is also prized for easing stress, anxiety, and headache.

7. Lavender

Botanical Name: Lavandula

Thanks to the delightful fragrance, lavender oil helps in beating problems including anxiety, stress, depression, and insomnia. It also has antiseptic and anti-inflammatory properties, making it beneficial for burns and bug bites.

8. Heart-leaved Moonseed / Giloy

Botanical Name: Tinospora cordifolia

Giloy has been used in Ayurveda for ages by folk medicine practitioners. Thanks to its anti-diabetic, anti-microbial, and anti-oxidant properties, it helps in healing chronic fever, boosts immunity, and improves digestion.

9. Bengal quince / Bael

Botanical Name: Aegle marmelos

All parts of the bael tree are used medicinally in Ayurveda. Its fruit is a boon for gut health, as it helps in digestion and cures ulcers. Its roots have anti-inflammatory, wound healing, and antidote properties.

10. Fennel / Saunf

Botanical Name: Foeniculum vulgare

Fennel seeds are useful in treating intestinal gas, bloating, and loss of appetite. Fennel is high in vitamin-C too. It can be sauteed, roasted, or grilled for softening its flavors.

11. Ginger / Adrak

Botanical Name: Zingiber officinale

Ginger is an effective home remedy for digestion, flu, sore throat, and the common cold. People consume it in fresh, dried, or powdered form. Ginger’s antioxidants also improve immunity.

12. Indian Ginseng / Ashwagandha

Botanical Name: Withania somnifera

Ashwagandha helps in curing several problems, including pain, inflammation, insomnia, and stress. Its leaves, seeds, and fruit are popular for treating various ailments and also helps in maintaining youth.

13. Sage / Sathi

Botanical Name: Salvia officinalis

Be it digestive problems, loss of appetite, gas, stomach pain, diarrhea, bloating, or heartburn, sage leaves are one solution for all. Pick the leaves fresh to use in herbal tea or cocktails.

14. Bacopa / Brahmi

Botanical Name: Bacopa monnieri

This ancient herb plays a significant role in treating ADHD and alleviating anxiety. Bacopa is beneficial for boosting brain functioning, including cognition, learning, and memory, thanks to the saponin compounds.

15. Crepe Ginger / Keu

Botanical Name: Cheilocostus speciosus

The rhizome of this herb is useful in healing constipation, headache, leprosy, skin disease, and ear-aches. It goes well in many vegetable recipes in Indian tribal cuisines.

16. Rosemary / Gulmehandi

Botanical Name: Salvia rosmarinus

Rosemary enhances memory, brain functioning, cognitive functioning, and alertness. The needles like leaves of rosemary give out a pleasing fragrance and used in making essential oil too.

17. Carom / Ajwain

Botanical Name: Trachyspermum ammi

Ranging from ulcer, indigestion, cholesterol to high blood pressure, carom seeds keep all such problems in check. Packed with vitamins B, sodium, calcium, iron, and phosphorus, carom seeds are a delicious addition to pakodas !

18. Chamomile

Botanical Name: Matricaria chamomilla

There is no substitute for chamomile for muscle spasms, menstrual disorders, insomnia, wounds. It can be consumed as a tea , and its essential oil is used for aromatherapy.

2 thoughts on “18 Indian Medicinal Plants and their Uses with Pictures”

I really enjoyed this can you send me more information on how to prepare them into usable medicine

The article “18 Best Healing Plants You Can Grow At Home” is a great resource for anyone looking to add some medicinal plants to their garden. The article lists 18 of the most popular and effective medicinal plants, along with information on their health benefits, growing requirements, and how to use them.

I particularly liked the way the article was organized. The author started by providing a brief overview of the benefits of growing medicinal plants at home. Then, they listed the 10 plants, one by one, providing detailed information on each one. This made it easy to find the information I was looking for.

I also appreciated the fact that the author included information on how to use the plants. This is important, because not all medicinal plants are used in the same way. Some can be eaten, while others are used to make teas or tinctures. The author also included some tips on how to care for the plants, which is helpful if you’re not familiar with gardening.

Overall, I thought “10 Best Healing Plants You Can Grow At Home” was a well-written and informative article. It’s a great resource for anyone looking to add some medicinal plants to their garden.

Here are some additional thoughts I have about the article:

* I would have liked to see more information about the scientific evidence behind the health benefits of the plants. * The article could have also included more information about the different ways to use the plants, such as in tea, tinctures, or essential oils.

Overall, I thought the article was a great resource. It was informative, well-written, and engaging. I would definitely recommend it to anyone looking to learn more about medicinal plants.

Here are some of the plants that I found most interesting:

* **Tulsi:** This plant is known for its many health benefits, including boosting the immune system, reducing stress, and improving sleep. * **Aloe vera:** This plant is a natural healer that can be used to treat a variety of skin conditions, including burns, cuts, and sunburns. * **Chamomile:** This plant is known for its calming effects and can be used to treat anxiety, insomnia, and stomach upset. * **Peppermint:** This plant is a natural digestive aid and can be used to treat nausea, vomiting, and indigestion. * **Echinacea:** This plant is a natural immune booster and can be used to treat colds, flu, and infections.

I think these plants are all great choices for people who are looking to add some medicinal plants to their garden. They are all relatively easy to grow and care for, and they have a wide range of health benefits.

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Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits

Elizabeth i. opara.

1 School of Life Sciences, Kingston University, Penrhyn Road, Kingston upon Thames KT1 2EE, UK

Magali Chohan

2 School of Sport, Health and Applied Science, St. Mary’s University, Waldegrave Road, Strawberry Hill, Twickenham TW1 4SX, UK; E-Mail: [email protected]

Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are consumed, normally in small quantities and in combination with other foods, it is unclear what their true benefit is from a health perspective. The aim of this review is to use the literature to discuss how preparative and digestive processes, bioavailability and interactions between foods may influence the bioactive properties of these foods, and whether or not polyphenols are responsible for these properties. Furthermore, this review aims to highlight the challenges that need to be addressed so as to determine the true benefits of these foods and the mechanisms of action that underpin their purported efficacy.

1. Introduction

The leaf, root, bark, berry, bud, seed, stigma of a plant or flower used for the purpose of cooking are commonly referred to as herbs and spices, which were and are primarily used for, and associated with, adding to or enhancing the flavor of foods including meats, sauces, vegetables and desserts [ 1 ]. Beyond acting as a replacement for salt [ 2 ], the nutritional contribution of these dietary plants has in the past been deemed negligible probably because of the relatively small, although increasing amounts consumed [ 3 , 4 ]. However, the literature indicates that within the last decade, this view is beginning to change [ 1 ].

The long historical use of herbs and spices for their medicinal benefits is fully acknowledged, and there is a growing amount of literature concerning the potential/purported benefits of these foods from a health perspective. These benefits include their possible role in conferring protection against cardiovascular and neurodegenerative diseases, cardiovascular disease, cancer and type 2 diabetes [ 1 , 5 , 6 , 7 , 8 , 9 ]. However, what is unclear is the true significance of these “benefits”. In their comprehensive review on the health benefits of herbs and spices Tapsell et al ., [ 1 ] argue that the real challenge in establishing the role of these foods in maintaining health is not proving that they “have health benefits but in defining what these benefits are and developing methods to expose them by scientific means”.

One approach that is being used to begin to address this challenge is to investigate the bioactive properties of these foods within a nutritional context (that is investigating whether or not such properties are evident at levels at which herbs and spices are consumed). This approach has led to questions about the contribution of a group of phytochemical constituents which predominate in herbs and spices—the polyphenols [ 10 , 11 , 12 , 13 ]—and ultimately whether or not herbs and spices have a meaningful “health” role to play via their contribution to dietary polyphenol intake.

2. Dietary Polyphenols in Culinary Herbs and Spices

Polyphenols are a large family of structurally diverse compounds that can be classified based on the number of phenol rings (hydroxyl groups attached to aromatic rings) and the groups that bind these rings [ 14 , 15 , 16 ]. The main classes/groups of dietary polyphenols are the phenolic acids (hydroxybenzoic and hydroxycinnamic acids), the flavonoids (flavonols, flavones, isoflavones, flavonones, flavanols and the anthocyanidins), the stilbenes and the lignans. Other classes of dietary polyphenols are the coumarins and the tannins: the coumarins are cinnamic derived phenolic compounds and the term tannin is applied to large polyphenolic compounds including proanthocyanidins and gallic acid esters–moleular weight > 500) [ 15 , 17 , 18 , 19 ]. A large number of polyphenols occur in nature however environmental factors, both biotic and abiotic, affect the polyphenolic content of foods. Furthermore, the type of diet may limit the level and composition of intake [ 11 , 12 , 13 , 15 , 16 , 20 ].

Polyphenols are found in numerous plant derived foods including herbs and spices, which, especially in their dried forms, generally contain relatively high levels of polyphenols compared to other polyphenol rich foods including broccoli, dark chocolate, red, blue and purple berries, grape and onion [ 11 , 12 , 13 , 21 ] ( Table 1 and Table 2 ).

Total phenolic content of common culinary herbs and spices.

a FW: Fresh weight; and b values obtained from Phenol-Explorer Database Neveu et al. [ 11 ], Pérez-Jiménez et al . [ 12 ], Pérez-Jiménez et al. [ 13 ].

Total phenolic content of other polyphenol rich foods.

a FW: Fresh weight; and b values obtained from Phenol-Explorer Database Neveu et al. [ 11 ], Pérez-Jiménez et al. [ 12 ], Pérez-Jiménez et al. [ 13 ].

The predominant class/group of polyphenols in herbs and spices are the phenolic acids and flavonoids (mainly the flavone and flavonol sub groups). However, some, (parsley ( Petroselinum crispum ), Chinese cinnamon ( Cinnamomum aromaticum Nees) ginger ( Zingiber officinale ), turmeric ( Curcuma longa L.)) also contain other sub-groups of polyphenols (furanocoumarins (parsley), hydroxycoumarins (Chinese cinnamon), hydoxyphenylpropenes (ginger), curcuminoids (turmeric)) [ 11 , 12 , 13 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 ].

Properties of Polyphenols

Polyphenols and polyphenol rich foods especially fruits, vegetables and green tea, are widely known for their antioxidant properties however they exert other biological effects (anti-inflammatory, anti-cancer and neuro-protective), which may also contribute to their purported benefits, possibly or not, via their antioxidant properties, and they are therefore linked to the maintenance of health via protection against the development of non-communicable diseases [ 16 , 19 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 ]. Other properties include anti-microbial, anti-diabetic (Type II), and anti-asthma activities [ 16 , 49 , 50 ] and there is now a growing amount of literature on how polyphenols confer health benefits via their action on gut microbiota [ 51 , 52 , 53 , 54 ].

Culinary herbs and spices have also been shown to possess these properties [ 1 , 5 , 7 , 8 , 10 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 ]. Furthermore, evidence suggests that it is the polyphenols that have a significant role to play in conferring these properties [ 1 , 10 , 57 , 58 , 70 , 71 ] and as these foods have high polyphenol contents they may be important dietary sources of the purported protective properties that their polyphenols confer [ 57 , 58 , 64 , 70 ]. In order to begin to determine if culinary herbs and spices are indeed significant dietary contributors of polyphenols, and their properties, the following need to be considered: Habitual levels of intake; the significance of their bioactive properties at habitual levels of intake; how the preparative and digestive processes they undergo prior to, and after consumption, respectively, and absorption affect these properties (especially as much of the research on the bioactive properties of these foods has been done on their uncooked state); and the influence of other foods on the bioactive properties of herbs and spices (as they are rarely consumed on their own).

3. Habitual Levels of Intake of Culinary Herbs and Spices

In light of the bioactive properties that culinary herbs and spices possess, the need to determine their intake is being acknowledged. Intake data are available for particular groups/populations [ 3 , 4 , 72 ] ( Table 3 ). The levels of intake are clearly and predictably much lower than for foods more widely known for their protective properties, and the values provided vary considerably possibly due to a number of factors that are very difficult to control including, under-reporting, the inclusion of non-herb and spice seasonings, the large varieties of recipes for a given dish, how such recipes are interpreted, appetite and portion size [ 3 , 4 , 70 , 72 ]. However, the relatively low intake levels of culinary herbs and spices do not necessarily mean that they are of little value as their high polyphenol content, and thus ultimately the potential biological impact of this content, cannot be ignored.

Culinary herb and spice intake studies.

4. The Impact of Processes Prior to, and Post Consumption on the Bioactive Properties of Culinary Herbs and Spices

4.1. antioxidant capacity and total phenolic content.

Culinary herbs and spices are, in many instances, cooked prior to consumption, and then undergo digestion. Thus, to further elucidate their biological and nutritional significance, the impact of these processes needs to be understood especially at levels of habitual intake. Chohan et al ., [ 20 ] carried out a study on the impact of cooking on a number of common culinary herbs and spices, namely cinnamon, cloves, fennel, ginger, parsley, rosemary, sage and thyme at amounts used in the preparation of food (0.2–1 g). Microwaving, simmering and stewing all increased the antioxidant capacity probably as a result of heat liberating the antioxidant compounds [ 73 , 74 ]. In contrast, cooking techniques that involved dry heating, grilling and frying, resulted in a decrease in antioxidant capacity which was associated with browning and thus may be indicative of the Maillard reaction, or more specifically its products, influencing antioxidant capacity [ 74 , 75 , 76 ].

Subsequent studies using culinary herbs from the Lamiaceae family: parsley, rosemary, sage and thyme showed that changes in antioxidant capacity due to cooking processes were strongly and significantly associated with changes in total phenolic content [ 72 , 77 ]. This finding is not surprising as the assays used to determine antioxidant capacity (Trolox equivalent antioxidant capacity/2,2'-Azinobis-(3-ethyl benzothiazoline-6-sulfonic acid) assay-TEAC/ABTS assay) and total phenolic content (the Folin-Ciocalteau/gallic acid equivalents–GAE-assay) are based on similar redox reactions [ 78 ] however the role of polyphenols as major contributors of antioxidant capacity in culinary herbs and spices is well established [ 10 , 32 , 57 , 79 , 80 ]. Chohan et al ., [ 71 ] also showed that the effect of cooking on antioxidant capacity is not always consistent, which is an observation that may be associated with the nature of the food matrix and the type of cooking method used [ 81 , 82 , 83 ]. Related work by Chohan [ 77 ] also showed that cooking time can also affects the antioxidant capacity (TEAC), total phenolic content (GAE) and polyphenol, specifically phenolic acid, profile of culinary herbs.

Chohan et al ., [ 71 ] also investigated the impact of digestion post cooking on the antioxidant capacity and total phenolic content of these culinary herbs and found that both were significantly increased compared to uncooked and also cooked culinary herbs. Other studies on the impact of digestion, in vitro , on antioxidant capacity/activity and/or total phenolic content reported a decrease in fruit beverages [ 84 ], either no change or a decrease for herbal teas, prepared from infusions of powdered herbs [ 85 ] or either decreases, increases or no statistically significant change for dietary antioxidant supplements [ 86 ]. The type of in vitro model ( i.e. , the chemical and enzymatic environment within the models) used could account for some of these differences [ 87 ]. However the nature of the food/delivery matrix may have also influenced the outcomes of these studies and thus suggests that the form of the food may contribute to its impact as a dietary contributor of the bioactive properties of its constituents.

Preliminary HPLC analysis of rosemary, sage and thyme (uncooked, cooked and cooked and digested) strongly suggest that significant increases in rosmarinic acid, which is a predominant phenolic acid in these herbs, is most likely responsible for the observed increases in antioxidant capacity following cooking and also cooking and digestion. These results also suggest that to some extent other phenolic acids including caffeic acid, ferulic acid and vanillic acid may also contribute to the increase reported for some but not all of the herbs investigated [ 77 ]. These results certainly strengthen the role of polyphenols in the conferment of antioxidant properties on to these foods. They also highlight the variations that occur in the chemical composition of different batches of foods as there was only partial agreement with data obtained from the Phenol-Explorer database [ 11 , 12 , 13 ] specifically for the uncooked herbs. These variations could be due to biotic and abiotic factors as stated above [ 57 , 88 ] and/or the sensitivity of the analytical technique used.

For culinary spices, Baker et al ., [ 70 ] found that cooking and digestion affected the antioxidant capacity and total phenolic content of cinnamon, cloves and nutmeg-again at levels associated with the preparation of food. However, these changes were not consistent. One possible reason given for this is the behavior of the phytochemical constituents (both polyphenol and non-polyphenolic) within the food matrix during these processes giving rise to additive, antagonistic and/or synergistic effects on the bioactivity of these foods.

4.2. Anti-Inflammatory Activity and Total Phenolic Content

There is a paucity of data concerning the effect of preparative and digestive processes on the anti-inflammatory activity of culinary herbs and spices. Investigations of the impact of cooking and digestion on the anti-inflammatory properties of culinary herbs and spices demonstrate that this property is not diminished by these processes. Chohan et al ., [ 71 ] reported that at amounts used in food preparation, uncooked, cooked, and cooked and digested rosemary, sage and thyme elicited an anti-inflammatory effect via the inhibition of, and also protection against, the action of pro-inflammatory agents hydrogen peroxide (H 2 O 2 ) and tumor necrosis factor α (TNFα) which resulted in the inhibition of IL-8 release from peripheral blood lymphocytes (PBLs). These decreases were only significant for PBLs exposed to H 2 O 2 for the most part which may be indicative of an activity that involves more than the inhibition of a single pro-inflammatory mediator. There was a strong and significant correlation between inhibition of IL-8 release and antioxidant capacity and total phenolic content irrespective of whether the herbs were uncooked, cooked or cooked and digested which indicates that the polyphenols within these foods contribute to this anti-inflammatory activity, and that this activity may be due to their antioxidant properties. However, the findings of Baker et al ., [ 70 ] which were focused on culinary spices at levels associated with habitual intake suggest that the contributory role of polyphenols is not so straight forward (as indicated by Chohan et al. [ 71 ]): Baker et al ., [ 70 ] reported that the spices cinnamon, clove and nutmeg (uncooked, cooked and digested) significantly inhibited the pro-inflammatory enzyme cyclo-oxygenase-2 (COX-2). The study also reported via correlation analysis that the anti-COX-2 activity was only partially associated with the antioxidant capacities and polyphenolic content of these spices. The partial correlation to phenolic content suggests the involvement of non-polyphenolic compounds, which is supported by the literature. For example, cinnamaldehyde, a major constituent of cinnamon, and the essential oil responsible for its aroma and flavor [ 89 ], has been shown to inhibit COX-2 activity [ 90 ]. The partial correlation with antioxidant capacity suggests that other actions may contribute to the anti-inflammatory properties.

The inflammatory response is a complex one and involves numerous mediators, a number of which may be affected by individual polyphenols and thus by culinary herbs and spices: Yoon and Baek [ 91 ] discuss the inhibitory effect of polyphenolic compounds including phenolic acids and flavonoids on one or possibly several cellular pathways that are involved in the inflammatory process. These pathways include the arachidonic dependent pathways, which involve the action of the cyclo-oxygenase (COX) enzymes, and the arachidonic independent, pathways, which include peroxisome proliferator activated receptors (PPARs), nitric oxide synthase (NOS), nuclear transcription factor κB (NF-κB), which regulates the expression of pro-inflammatory cytokines including IL-8, as well as the non-steroidal anti-inflammatory drug (NSAID) activated gene. Some of these polyphenols include those that are found in culinary herbs and spices. For example, rosmarinic acid has been shown to inhibit the pro-inflammatory PKC/NF-κB pathway [ 92 ]. Curcumin, a predominant polyphenol in turmeric, also inhibits NF-κB [ 93 ] COX-2 has also been shown to be down-regulated and/or inhibited by eugenol (clove) and apigenin (parsley) [ 94 , 95 ].

Culinary herbs, including lemon grass, rosemary and thyme are also reported to enhance the activity of the enzyme superoxide dismutase (SOD), which in addition to being an important antioxidant enzyme has the potential to act as an anti-inflammatory agent as it catalyses the dismutation of the free radical superoxide, which is associated with chronic inflammation [ 96 , 97 ]. A recent study by Chohan et al. [ 98 ] identified rosemary, sage and thyme as possessing superoxide dismutase mimetic (SODm) activity which was significantly associated with the antioxidant capacity, total phenolic content and inhibition of IL-8 release. The association with the former (antioxidant capacity) is not surprising but this analysis does indicate that polyphenols in these herbs may be responsible for the SODm activity as suggested by Huaefi and Smetanska [ 99 ] and that it (SODm) may also contribute to the herbs’ anti-inflammatory activity. Thus, this mimetic activity possessed by these herbs may account for some of the antioxidant and anti-inflammatory properties that these foods possess.

In summary, studies on the antioxidant and anti-inflammatory activities of culinary herbs and spices at levels associated with habitual intake show that these properties are not diminished post cooking and digestion. In addition, this work also indicates, via correlation analysis, that polyphenols are significant in conferring both these activities. However, for some spices non-polyphenolic compounds may also have a role to play.

5. Bioavailability of Polyphenols from Culinary Herbs and Spices

For a clearer understanding of the significance of the potential health benefits of culinary herbs and spices, it is essential to establish the bioavailability of their bioactive constituents. The literature on the bioavailability of polyphenols reports that the intestinal absorption of dietary polyphenols into systemic circulation is poor as they are metabolized by gut flora and/or the liver (post-absorption), and/or eliminated from the body rapidly [ 15 , 17 , 100 ]. Ultimately these factors will influence their activity and thus their health effects significantly. A preliminary study by Chohan et al. [ 101 ], carried out using a Caco-2 in vitro model, which has a high level of agreement with bioavailability studies in humans [ 102 , 103 ], on the bioavailability of polyphenols from culinary herbs (1 g starting amounts, post cooking and digestion) found that 8.3%–10.6% of the total phenolic content of cooked and digested rosemary, sage and thyme was detected post-passage through the Caco-2 monolayer. In addition, low levels of antioxidant capacity were also detected (8.5%–15% of pre-passage through the monolayer). Furthermore, despite the detection of polyphenolic content and antioxidant capacity following passage through the monolayer, no constituent polyphenols, specifically phenolic acids, were detected using HPLC. This finding at face value appears to contrast with that of Lee et al . [ 104 ] who reported detecting hydroxycinniamic acids post passage across a Caco-2 monolayer, although permeability across the monolayer was low. However, the lack of detection in the study by Chohan et al . [ 101 ] may be due to the small starting amounts of herb being diluted first during the cooking and in vitro digestion stage and then during the bioavailability experiments. The small starting amount was used to help establish the significance of the health promoting properties of the herbs in vivo , at levels that are used in the preparation of food, and are thus consumed. The samples used by Lee et al . [ 104 ] to investigate bioavailability were not foods but pure polyphenols, which did not undergo cooking and/or digestion prior to passage across the Caco-2 monolayer.

The observation regarding low bioavailability suggests that the action of dietary polyphenols may be localized to the gut, although how polyphenols interact with the gut is unclear [ 17 , 100 ]. In addition, there is a growing amount of literature on the positive role of polyphenols and polyphenol rich foods on gut health specifically with regards to the prevention and treatment of colorectal cancer [ 84 , 105 , 106 , 107 , 108 , 109 , 110 , 111 , 112 , 113 , 114 , 115 ] However, there are a number of additional factors that need to be considered when attempting to elucidate the action of the gut on these foods and their polyphenols. First, in the study by Chohan et al . [ 101 ] the time periods for the Caco-2 study were 60 and 120 min but it needs to be borne in mind that some polyphenols may remain in the small intestine for longer periods. In addition, the role of intestinal microflora also needs to be taken into consideration as they may be of potential significance with regards to making polyphenols more available for intestinal absorption [ 84 ]. The role of the colon needs to be factored in as the non-starch polysaccharide constituents, mainly cellulose, of the herbs investigated, although not affected in the gastric and small intestinal stages of digestion, could be metabolized by intestinal colonic microflora [ 17 , 100 ]. Thus, following cellulose breakdown, the polyphenols in these herbs could be metabolized in the colon. This theory is supported by a study which found large amounts of metabolites of phenolic compounds in human fecal water [ 116 ]. Furthermore, a study by Dall’Asta et al . [ 117 ] showed evidence of metabolism of dietary polyphenols following colonic fermentation, in vitro .

Research to establish the bioavailability of polyphenols in culinary herbs and spices highlights a plethora of factors that paradoxically contribute to and also limit our knowledge and understanding of the bioavailability of these compounds from these foods, the impact on their bioactive properties and ultimately their health benefits. To obtain further insight regarding the significance of bioavailability, studies on the impact of the food matrix and interactions between its constituents, the chemical, enzymatic and bacterial environment within the gut, and habitual, as opposed to single dose, intake are required [ 100 , 118 , 119 ].

6. Bioactive Properties of Combinations of Culinary Herbs and Spices: The Role of Synergy

It is fully acknowledged and recognized that identifying the constituents within foods that confer bioactive properties is important especially from a mechanistic perspective [ 18 , 120 , 121 , 122 ]. However, it is the whole food that is consumed, and it is normally consumed in combination with other foods, so a key question is: How do the food matrix and its constituents influence the whole foods’ bioactive properties? Answering such a question will facilitate the unravelling of the true health benefits of plant derived foods like culinary herbs and spices in vivo as they are commonly consumed in combination with each other and with other types of foods. There is a growing amount of literature regarding the efficacy of combinations of individual polyphenols, culinary and medicinal herbs, foods rich in polyphenols, and polyphenols and other protective phytochemicals based on their anti-proliferative and antioxidant properties in vitro (predominantly) and in vivo . De Kok et al ., [ 123 ] provided a comprehensive review of the literature in this area in 2008 and recent studies subsequent to this work further highlight the importance of investigating the efficacy of these combinations [ 124 , 125 , 126 , 127 , 128 , 129 , 130 , 131 , 132 ] ( Table 4 ). The findings of these studies indicate that the outcome of combining dietary polyphenols and their foods is influenced by the constituents themselves, the number of constituents (food or polyphenol) that make up the combination, the amount/concentration of a constituent, any processing that the combinations may undergo, for example cooking, and also the assay used [ 129 , 130 , 131 , 132 ]. Furthermore, the analysis used to determine if antagonism or synergy has occurred is another factor that needs to be considered [ 133 ]. Some studies use analysis based on the summation of effects method, which compares the effect of constituents combined with that of the expected effect, which is the sum of the effects of the individual constituents. However, it is argued that this method is limited when it comes to complex mixtures (such as food) as it depends on the mechanism of action of each constituent and assumes that the response of each constituent is linear in nature. Thus, another method, the isobole method, is more appropriate as it is independent of the mechanism of action and is said to apply under most conditions [ 133 ]. This method is more complicated as the different combinations used for the isobolographic analysis must have generated an iso-effect however it has been used to investigate interactions between herbs based on antioxidant and antiproliferative activities [ 125 , 129 , 131 ]. In summary, and as with bioavailability, studies on food synergy highlight the challenges of determining the benefit in vivo of culinary herbs and spices as well as fully elucidating the mechanisms that underpin their true efficacy.

Recent studies on the antagonistic and synergistic effects of combinations of individual polyphenols or combinations containing polyphenol rich foods.

7. Conclusions

Current research on the impact of preparative and digestive processes on the bioactive properties of culinary herbs and spices has shed some light on their potential benefits. However, further work is needed to fully understand if the low bioavailability of polyphenols from these foods really limits their health benefits. Furthermore, there is very little understanding of the impact of combining these foods on their bioactivity. Ultimately, it is the use of a combination of in vivo and in vitro methods that will determine the true health benefits of culinary herbs and spices and the contributory role of their constituent polyphenols.

Acknowledgments

Magali Chohan was the recipient of a Biomedical and Pharmaceutical Sciences Research Group, Kingston University, funded Ph.D.

Author Contributions

Elizabeth I. Opara prepared the manuscript; Magali Chohan assisted in the preparation of the manuscript.

Conflicts of Interest

The authors declare no conflict of interest.

Medicinal and Aromatic Plants in India: A Bridge from Traditions to Modern Wellbeing

• First Online: 01 November 2023

Cite this chapter

• Ákos Máthé 4 &
• Irfan Ali Khan 5  

Part of the book series: Medicinal and Aromatic Plants of the World ((MAPW,volume 9))

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Traditional medicine, particularly herbal medicine, is still an important source for health, especially in the rural and remote areas of India. Ayurveda, Siddha and Unani are highly esteemed and applied in several ways. Traditional medicinal plants frequently provide the source for new drugs and drug development. Evidence based incorporation of Indian traditional medicine in clinical practice can be regarded as a bridge arching from Traditions to modern (holistic) wellbeing with the aim of offering safe, efficient quality healthcare to all. The use of herbs, as natural products, is mostly regarded comparatively safe, eco-friendly. Their further advantage is that they are frequently locally available. Ayurvedic system of medicine can be regarded as the most widely used system in traditional Indian medicine. Ancient Charaka Samhita describes all aspects of Ayurvedic medicine. The development of Ayurvedic drugs is gaining importance, especially in cases where synthetic medications fail to bring the desired results. In the modern societies, the increasing uses of Ayurvedic drugs seem to reveal new aspects of safety, efficacy and quality.

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Máthé, Á., Khan, I.A. (2023). Medicinal and Aromatic Plants in India: A Bridge from Traditions to Modern Wellbeing. In: Máthé, Á., Khan, I.A. (eds) Medicinal and Aromatic Plants of India Vol. 2. Medicinal and Aromatic Plants of the World, vol 9. Springer, Cham. https://doi.org/10.1007/978-3-031-44914-7_1

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