I read with interest the story titled Ten Kitchen Spices with Healing powers on rediff.com with interest and again wondered at the wisdom of our forefathers' lifestyle.
Since I have some modest expertise in South Indian Brahmin Vegetarian day to day cooking, let me go through the list one by one for you,
Fenugreek Seeds (Venthayam or Uluva) is used on a daily basis while making Sambhar and Laban based curries. It is also soaked in laban overnight and given to pregnant ladies to prevent gastric problems. "Fenugreek seed and leaves are good for increasing breast milk in lactating women. It is also helpful for treating diabetes and lowering cholesterol as it helps in reducing blood sugar levels. It also purifies blood"
Coriander Seeds (dhania) is used again for Sambhar, Rasam again on a daily basis. "They strengthen the stomach, relieve flatulence and increase secretion and discharge of urine. Coriander seeds reduce fever and promote a feeling of coolness" --- umm ........so wise
Cummins (jeerakam) is used extensively in making curries and in rasam along with pepper. In our grandparent's house they used to drink only Jeerkam water boiled and cooled. "They are a good source of iron and keeps immune system healthy. Water boiled with cumin seeds is good for coping with dysentery"
Asafoetida (perum kayam) is used in making Sambhar and Rasam again. It is a digestive aid.
And of course we use Turmeric (Manjal podi) powder extensively in cooking. It is a cleaning agent and removes germs.
Healthy cooking and living has been a way of life. The ingredients of our traditional cooking ensured health and prevented diseases. But we have ditched it for junk and fancy western foods. Such a pity!
