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The Healing Kitchen

The spices stored in our kitchen can be used to treat various ailments. Here are some of the benefits of a few :


Saffron (kesar) regulates menstruation and digestive disturbances, ease coughs, and asthmatic breathing, reduces fever and inflammation, calms nervousness and alleviates depression.

Black Pepper (kali mirch) has aromatic, stimulant, carminative properties. It is used as an anthelminthic, antipyretic and expectorant and used to treat cholera, asthma, diarrhea and haemorrhoids.

Caraway (ajwain) was widely employed at one time as a carminative cordial, and was recommended in dyspepsia and to calm agitation. Chewing caraway seeds is a popular way of aiding digestion after a meal.

Clove (laung) is used for digestive problems, helping the smooth muscle lining the digestive tract to relax. Cloves also kill intestinal parasites and act as an antimicrobial agent against fungl and bacteria.

Cinnamon bark (Dalchini) is carminative, astringent, stimulant, antiseptic in action. The essential oil of this herb is a potent antibacterial, anti-fungal, and uterine stimulant. Recent studies suggest that consuming as little as one-half tea-spoon of Cinnamon each day may reduce blood sugar and cholesterol level.

Turmeric (haldi) has many health benefits. This herb can be consumed to assist with digestive problems and skin complaints, circulatory disorders as well as tumours in the uterus and menstrual problems. It is believed to help with painful menstruations; used to treat liver disease and colon cancer.


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