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The benefits of spices

It's thought that spices including chillies could rise your metabolism by up to 50% after eating.

That two ingredients of curries, turmeric & capsicum, look as though they help to prevent all sorts of cancer.

The spices in curry have antibacterial and antioxidant properties which have been shown to speed up recovery.

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Aniseed

Is highly aromatic and has a sweetish scent and flavour. It is a medicinal plant that is used for curing colds, coughs, sleeplessness, piles and stomach ache.

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CARDAMONS

These are dried aromatic pods of plants containing small seeds, which have a pleasant aroma. Regarded as a cardio-tonic and expectorant, the seeds can also be chewed as breath freshener.

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CORIANDER SEED

Traditionally recommended as a diuretic; a digestive aid by Indian physicians, it is said to enhance male potency.

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FENUGREEK

The seeds have a pleasantly bitter taste and are copiously used as an ingredient in pickle masalas. Its green leaves are rich in iron, calcium and sulphur: Extensively used in Indian cooking.

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BASIL

Is revered as a sacred herb in India. There are 40 varieties, but the most common is the bush basil.

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CINNAMON

Is the dried bark of the cinnamon tree. It is moderately pungent and sweet in taste. It is a tonic as well as an antiseptic. It also helps to lower high blood pressure.

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Cumin

It is the seed of an annual herb and is a member of the parsley family, it is used whole or in powder form.

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FENNEL SEED

This spice is an excellent aid for flatulence, stimulates the liver and improves digestion.

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GARAM MASALA

Certain spices blended, powdered and used for ‘piping up’ the curries. Added either after the curries are done or during the cooking process.

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Ginger

Originated in India. A sovereign root to ward off colds and flu, and is effective against pain. Good for the blood circulation and helps relieve any joint aches; also relieves sore throats and head colds, not to mention its aphrodisiac properties.

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NUTMEG

The dried seed of an aromatic tree, mainly found in Kerela. It has a very strong flavour and is added with caution to curry powders.

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TURMERIC

It is the root of a plant, which is boiled and powdered. It adds colour and flavour to the curries. This spice reduces fat, purifies and helps circulate blood, enhances body colour and is an effective antiseptic.

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CLOVES

A powerful antiseptic and is used as a culinary spice. Indians valued cloves highly as a breath freshener as well as a painkiller for toothache, long before clove oil became popular remedy in the Western World.

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MACE

It is the aril or inner coating of the nutmeg. It is scarlet in colour and its flavour resembles that of the nutmeg. Its flakes are crushed and added to Masala powder.

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SAFFRON

An expensive and exotic pistil of a flower (grown in the Kashmir Valley). This spice has a great reputation as a stimulant: it is very rejuvenating and is considered to be an aphrodisiac.

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TAMARIND

Is a very good palette-enhancer, and is excellent for digestion.