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Spices are the key to creating delicious flavours in the kitchen. But, there’s more to them than just making food flavorful. They have medicinal properties and that’s why Ayurvedic medicines have long used these kitchen staples to treat ailments, boost immunity, and maintain good health.
But with time, we’ve forgotten the benefits of spices and how they’re valuable in our fight for good health. Here are some reasons why you should treat our kitchen companions with more respect.
Free radical damage can be countered with consumption of antioxidant rich foods and vitamins like Beta-carotene and vitamin C which is present in chili peppers, cloves, and black and Indian long peppers. Spices such as turmeric, ginger, and fenugreek seeds are also effective in countering the free radical damage.
Inflammation is linked to a number of problems like neurodegenerative diseases, obesity, rheumatoid arthritis, and even to heart problems. Turmeric, chili peppers, cinnamon, and ginger have anti-inflammatory properties and can suppress inflammation.
Consuming the right spices can help you defend against illness and fight viral, fungal and bacterial infections. Spices like cloves, chili peppers, and black pepper boost your immunity and strengthen your body’s ability to fight infection.
Spices like fenugreek seed, black pepper, cloves, ginger, and cardamom help in stimulating your appetite, aid in digestion and prevent gas buildup.
Cloves are known to have antibacterial action against oral bacteria. Clove oil is used in toothpaste to protect from dental caries and periodontal diseases. Simply chewing on a piece of clove everyday is known to lead to healthy gums and teeth.
Spices like cinnamon and fenugreek seeds can help manage your blood glucose levels better so that you don’t have the characteristic crashes and dips that can be dangerous for diabetics.
If you’re concerned about eating healthy, do not neglect the use of spices in your daily meal. Rather than relying on fat salts or refined oil, quality spices can transform any dish from ‘worthy’ to ‘drool-worthy’.
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