The Spices Of India

India is known as the home of spices. The climate makes it ideal for producing almost all spices – and no other country in the world produces more different kinds.

Spices are, of course, well-known as a way of adding great flavours to food, whether it is the bite of chillies or the more subtle flavours of the many spices used in Indian cookery. Spices have for centuries also been used as a prevention and as remedies for illness. In modern medicine too, scientists are taking a closer look how every day spices can improve health.

Garlic is well known as a possible way to help the heart by reducing levels of cholesterol.

Turmeric has for centuries been known in India for its medical properties but it is only in recent years that Western scientists have studied this. Turmeric has attracted attention from the scientific community because of its antioxidant, anti-inflammatory and antibacterial properties. It may help to fight arthritis and pancreatic cancer as well as Alzheimer's.

Hot and spicy, Chillies, or Capsicum, add a bite to any dish. They are also loaded with vitamin A. Red chilli peppers have been shown to reduce blood cholesterol. Cultures where hot pepper is used liberally have a much lower rate of heart attacks and strokes.

An article published in the March 15, 2006 issue of Cancer Research found that capsaicin, the compound responsible for chillies being hot, stops the spread of prostate cancer cells and triggers the death of both primary types of prostate cancer cell lines.

Coriander has a health-supporting reputation that is high on the list of the healing spices. It has been linked with helping diabetes and in parts of India it has traditionally been used for its anti-inflammatory properties. In the United States, coriander has been studied for its cholesterol-lowering effects.

Whether or not spices give the health benefits that have been claimed for many years, there is no doubt that fresh spices in the hands of a skilful chef can provide great tasting food.