In this article, Chaiti Ganguly summarizes some of the key, traditional uses of Indian spices as medicine. But you don’t need to like pungent dishes or curries to use the spices listed here.
Most spices and herbs used around the world today—pungent, sour, bitter, salty, and sweet—originated from the Middle East. All of them have strong anti-inflammatory, antibiotic, and digestive properties, and these are the reasons they have been popularized over the centuries.
Keep in mind that the list below is only a modest summary of some of the healing properties that have been scientifically proven for a handful of spices. There is a whole world of flavourful, anti-inflammatory plants you can experiment with to add variety to your healthy diet!
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Spice Name
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Scientific Name
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Part(s) Used
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Anti-inflammatory & Medicinal Properties
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Bay
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Laurus nobilis
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bark & leaf
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- is a source of antioxidant quercetin
- helps chelate heavy metals
- contains powerful essential oils that kill cancerous leukemic cells
- helps prevent lipid peroxidation*
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Black pepper
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Piper nigrum
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seed
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- helps protect DNA from toxin-induced damage
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Cardamom
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Elettaria spp., & Amomum spp.
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seed pod
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- soothes indigestion
- alleviates intestinal gas & prevents flatulence
- has anti-cancer properties
- helps protect DNA from toxin-induced damage
- is a more powerful antioxidant than vitamins C & E
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Cayenne
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Capsicum annuum
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fruit
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- alleviates rheumatic arthritis
- is a digestive tonic
- helps prevent and treat cancer (e.g., helps kill cancerous prostate cells)
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Celery
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Apium graveolens
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seed
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- helps protect DNA from toxin-induced damage
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|
Cinnamon
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Cinnamonum cassia
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tree bark
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- supports digestion
- helps heal sore throat
- has antioxidant properties
- helps kills cancerous cells
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Clove
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Syzygium aromaticum
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flower bud
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- helps alleviate sinus congestion and infection
- boosts activity of a detoxification enzyme (known as glutathione S-transferase) in the liver & small intestine
- helps protect liver cells from toxin-induced damage
- helps prevent lipid peroxidation*
- helps kill cancer cells (e.g., lung cancer)
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|
Coriander
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Coriandrum sativum
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seed
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- helps protect DNA from toxin-induced damage
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Cumin
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Cuminum cyminum
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seed
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- is a source of carotene & iron
- supports digestion
- is a heart tonic
- is a nervous system tonic
- helps alleviate chronic diarrhea
- is an antiseptic for throat inflammation & infection
- helps protect DNA from toxin-induced damage
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Curry
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Murraya koenigii
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leaf
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- helps support healthy cell division (& prevent tumour growth)
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Fenugreek
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Trigonella foenum-gracum
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seed
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helps treat bronchitis, sore throat, and tuberculosis
- is a body tonic
- helps treat skin conditions
-
helps alleviate gout
- helps prevent and treat diabetes and insulin resistance
-
helps lower blood sugar
-
helps reduce cholesterol levels
- helps boost activity of antioxidant enzymes (e.g., catalase, superoxide dismutase, & glutathione peroxidase)
- helps kill cancerous cells
|
|
Garlic
|
Allium sativum
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bulb
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- is a source of antioxidants selenium & quercetin
- is a source of liver-supporting sulphur
- has anti-cancer properties (e.g., colorectal cancer)
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Ginger
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Zingiber officinale
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rhizome
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- is a powerful antioxidant
- has anti-cancer properties
- helps protect DNA from toxin-induced damage
- improves circulation
- improves digestion
- helps prevent and alleviate the common cold
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Mace
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Myristica fragrans
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seed aril (coat)
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- helps prevent colic / dysentery or diarrhea
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|
Nutmeg
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Myristica fragrans
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seed
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- helps support spleen health (& therefore improves immune system function)
- relieves symptoms of common cold
- helps protect DNA from toxin-induced damage
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Saffron
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Crocus sativus
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flower stamens
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- helps lower cholesterol
- helps lower blood pressure
- helps decrease risk of cancer
- is a powerful antioxidant
- is an anticonvulsant
- helps improve mental function
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Turmeric
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Curcuma longa
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rhizome
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- is a powerful antioxidant
- is a natural anti-histamine
- stimulates adrenal cortisone production
- protects liver from toxin damage
- helps prevent platelet clumping (improves circulation & helps prevent atherosclerosis)
- stops or slows production of inflammatory immune compounds
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* Lipid peroxidation is the chemical reaction that occurs when free radicals damage oils. Peroxidized oils are carcinogenic and extremely toxic all cells, but especially to those of the liver, kidney, brain, and heart.
Reference:
Ganguly, C. 2010. Flavoring agents used in Indian cooking and their anticarcinogenic properties. Asian Pacific Journal of Cancer Prevention. 11: 25—28.
Click here to read the original article:
http://www.apocp.org/cancer_download/Volume11_No1/25%20b%20Ganguly.pdf
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Comments
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Thank you for the wonderful feedback! My book is due to be release on December 27th and will be available at major bookstores throughout most of Canada. Random House is currently working on a French edition that will be available in Quebec. I am not sure of the timing but I will post it to facebook, twitter and this website.
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