Our grandmother’
Health Benefits of herbs and Spices: The early use of herbs and spices were medicinal and in many regions where they grow they are valued for their medicinal properties. Often their use in cooking owed as much to their ability to promote health, help digest fatty foods as to their appetizing fragrances. Fresh herbs and spices provide mineral salts and vitamins .In tropical countries the vitamin C contained in Chili peppers remains just as important to the diet as the lift that the chilies give to it.
Indian cooking follows Ayurvedic principles in using herbs and spices as nature medicine. In China, nutrition and medicine are integrated. Chinese cooking is based on a theory that health is brought about by the careful balancing of five flvors -sweet, salty, bitter, sour and pungent. This is done by the texture, color of the herbs, spices and food. Yin herbs such as mint and parsley slow down the metabolism, whereas yang spices such as chili and ginger activate it. Similar principles are followed in Iran, where the cook tries to maintain a balance between ingredients as hot or cold. In the West , herbs and spices have become important elements in adding flavor to low-salt and low fat foods, and garlic has gained wider acceptance because it is said to lower cholesterol levels and help prevent heart disease.
In the past herbs and spices were also important for their preservative properties. Herbs and spices are used to stimulate all the senses, not just the taste buds, through their aroma, flavor, texture, and visual appeal. Saffron, garlic and nuts dominate in Spain. Wine and herbs are popular in France, and basil, garlic, olive oil and anchovy in Italy. In northern India the important spices are ginger, garlic and cumin seed. In Southern India the nature spices are mustard seed, coconut, chili, and tamarind.
Herbal medicine helps us maintain the balance in our bodies.
