Medicinal values ​​of the spices we use in cooking

Medicinal values ​​of the spices we use in cooking
Once upon a time, spices were the privilege of rich people. Over time, herbs became available to the rest of the population. Over time, some types of spices have become symbols of certain national cuisines. The course of the development of civilization was significantly influenced by the spice trade during the last thousand years. Spices (besides silk and gold) became an object of trade between East and West. Spices also influenced the discovery of overseas navigation. Most of the spices originate from Europe (except for exotic ones from the East, China and India).
The largest number of spices are of plant origin, with a special taste, smell and color
Spices are added to food products, alcoholic and non-alcoholic beverages in order to achieve the appropriate smell, taste and color. Spices are also added to cosmetic preparations and perfumes for a special smell, and to medicinal preparations for the healing properties of spices.
The aromatic parts of the plant are used as spices (root, bark, leaf, flower, fruit and seed). Some spices are used in their natural form. Some spices are prepared by drying, grinding, turning into powder and extracting the aromatic ingredients. The specific aroma of spices is due to essential oils. The sharp and spicy taste is due to alkaloids and glucosides. Spices give dishes a full and intense taste. Some spices improve, beautify and enrich even the most ordinary dish with their color and appearance.
With the right choice of spices, complete gastronomic satisfaction and certain medicinal effects are achieved.
Celery – for calming, cleans the blood, cleans the skin, strengthens the nervous system, against rheumatism, against gout, diuretic, against cellulite, lowers blood pressure, contains potassium that helps maintain blood pressure, contains vitamin C that protects teeth and gums, has a beneficial effect on psoriasis, polyacetylene in celery has an anti-inflammatory effect.
Sesame – lowers cholesterol, lowers blood pressure, has an anti-inflammatory effect, relieves the symptoms of rheumatoid arthritis, relieves spasms, helps with asthma and migraines
Parsley – high proportion of vitamin C, cleans the kidneys by stimulating urination, mild purgative and laxative, prevents flatulence and spasms, has a beneficial effect on the lungs, stomach, bladder and liver, stimulates the expulsion of excess mucus from the body, against intestinal invaders, stimulates the monthly cycle, stimulates the body mechanisms.
Basil – helps with kidney and urinary tract diseases, solves indigestion (such as constipation), helps with nausea and breathing problems, stimulates appetite, calms the inflammatory state of the mucous membrane of the stomach and intestines, relieves spasms, helps with the inflammatory state of the ovaries and uterus, and with irregular periods cycle, antiseptic, helps heal wounds, treats inflammation of the gums, mucous membranes of the mouth, cough, cold and flu.
Sage-In ancient times, sage replaced antibiotics for the treatment of the oral cavity and respiratory tract, treats angina, catarrh of the throat, diseases of the vocal cords and esophagus, urinary tract and inflammatory conditions of the urinary tract, regulates monthly cycles and other hormonal disorders of women, acts as a body heat regulator, cleans the blood and the whole body, antiseptic, for skin diseases, mild aphrodisiac, treats depression and neurosis.
Anise-stimulates digestion, relieves spasms, freshens breath, acts against nausea, relieves respiratory problems (especially coughing), cures hiccups.
Oregano-antibacterial properties, fungicidal and antiviral properties, antioxidant, effective in acne, helps with arthritis and cancerous diseases and cell mutations, treats inflammatory conditions, stimulates digestion, strengthens liver and bile function, beneficial effect against acute and chronic sinus inflammation, viruses, flu and colds.
Cinnamon-helps with inflammatory conditions and infections, suppresses the spread of leukemia and lymphoma, relieves indigestion, regulates the amount of sugar in the blood by reducing the craving for carbohydrates, helps with weight loss, relieves rheumatic pain, improves brain activity, reduces the amount of bad cholesterol, removes fungal infections, alleviates the monthly complaints of women.
Dill – soothes pain in the stomach and stomach, acts against gas and flatulence, improves digestion, stimulates urine output, stimulates lactation during breastfeeding.
Garlic – normalizes the work of the heart, improves the flow of blood vessels, antiseptic, lowers blood pressure, allicin in garlic reduces cholesterol, prevents stomach cancer, is a natural protection against heart disease, strengthens the immune system, has an anti-inflammatory effect, curbs the multiplication and growth of viruses and bacteria and fungus, which directly links it to combating skin infections.


  1. Use of Spices in Ancient India has been one of the important parts of Indian cooking. It indicates not only the types of spices used but also their cultivation in India. As the society was largely agrarian it cultivated a large variety of spices. Along with popular spices like cardamom, it also cultivated some specific spices in the form of seeds. Indian spices formed a major part of spice trade along with rest of the world. These highlight the popularity of Indian spices all over the world.

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