India is a country with over 1 billion people spread over five large regions. This population is incredibly diverse. Indians speak more than 122 different languages and their cuisines vary greatly among the regions. Despite these differences, there is still something Indians have in common – their love of curry.

The word curry means sauce. Curry is not a spice; it is a combination of spices. Although the combination and ratio of spices varies from one curry to another, many health promoting spices are standard in most curry mixes. Here are features of the most common spices you will find in a curry and how they benefit your health.

Cumin

Cumin is excellent for digestion. The scent alone is enough to kickstart saliva enzymes in the mouth, the essential first step of healthy digestion. Cumin also alleviates gas, acts as a natural laxative, and exhibits anti-fungal and anti-microbial powers. Interestingly, cumin is both a relaxant and a stimulant, and certain components in its essential oil have been said to promote a hypnotic tranquility.

Turmeric

Looking for another reason to start eating turmeric besides its anti-cancer, anti-inflammatory, antioxidant rich, brain boosting, heart healthy properties? Turmeric is also an essential ingredient in most curry powder mixes. To get the maximum benefit from turmeric, pair it with freshly ground black pepper.

Coriander (Cilantro seed)

The benefits of coriander (after the cilantro plant flowers and develops seeds, it is referred to as coriander) are numerous. Like cumin, coriander improves digestion as it relieves gas, prevents nausea, and combats diarrhea. It also acts as a natural anti-histamine, treats mouth infections with its antiseptic powers, helps heal skin conditions, lowers blood pressure, and is a natural source of bioavailable iron. If you feel you might be coming down with a case of food poisoning, grab a handful of coriander. This spice is twice as powerful as the leading salmonella antibiotic – and it tastes a whole lot better.

Ginger

Ginger is a great herb to have in your kitchen, as it gives great flavor to both food and drink and possesses serious medicinal attributes. It’s an anti-inflammatory, anti-tumor, antioxidant with a soothing effect on the digestive tract. Health begins in the gut, and ginger helps eliminate gas, relieves nausea, and treats motion sickness. If you’re pregnant and have given into not-so healthy, nausea-inducing cravings, ginger settles the stomach and relieves vomiting. Be careful though! With great (healing) power comes great responsibility. Ginger treats the symptoms, but a healthy diet eliminates the need for ginger in the first place.

Cardamon

When it comes to the price of spices, cardamom has to be content with the bronze medal. While both saffron and vanilla cost more, of the three, only cardamom can claim a place of great prominence in Indian cuisine. Cardamom is a great breath freshener, fighting tooth and gum disease as well as soothing sore throats. It also flushes out toxins, leading to better blood circulation, a better functioning urinary tract, and improved cardiovascular activity.

Cinnamon

An anti-viral, anti-bacterial spice loaded with anti-oxidants, cinnamon can help take down some heavy hitters, disease-wise. Cinnamon is toxic to cancer cells, reduces the growth of cancer cells, protects neurons from degenerative diseases like Parkinson’s, and helps keep heart disease in check. Cinnamon is exceptionally beneficial for those who suffer from or could potentially suffer from diabetes, as it combines reduced insulin resistance with lower blood sugar. There are two types of cinnamon, “true” cinnamon and cassia cinnamon. The cinnamon found in the United States is usually cassia cinnamon. True cinnamon is frequently labeled as Ceylon cinnamon. If possible, try to get Ceylon cinnamon as it contains less coumarin, a naturally occurring chemical compound that acts as a blood thinner.

Cloves

The active, healing component in cloves is called eugenol. Eugenol is anti-bacterial, anti-inflammatory, and a natural detoxifier. Aside from its use in cooking worldwide, clove has found a place for soothing gum pain and treating root canals in dentistry, as the eugenol and other components in this spice combine to form a mild analgesic. Cloves contain iron, calcium, and manganese and are also an antioxidant. If you want to check the quality of your cloves, squeeze them with a fingernail. If they’re good quality, they will release some of their essential oil. Good quality cloves also float when placed in water, whereas stale cloves sink.

Conclusion

The benefits of cooking with these spices are numerous, and there is no reason you can’t experiment with adding a little bit of Indian flair to your kitchen. Whether you start slowly with adding cumin or clove to your famous rice and beans recipe or you jump in feet first and produce a fabulous curry, the flavors of Indian cuisine are waiting for you. If you aren’t hitting the stove just yet, there are still ways to get the health benefits from these spices. Ginger and curcumin (the active ingredient in turmeric) are both available in capsule form.

See Foods, Vitamins, and Herbs That Kill Cancer for more on how adding black pepper to turmeric increases bioavailability of curcumin about 2,000%. Also, see our two other favorite herbs, garlic and cayenne.

Further Reading:

• Foods, Vitamins, and Herbs That Kill Cancer
• Cayenne and Capsaicin, Natures Miracle Medicine
• Garlic – The Most Amazing Herb On The Planet

“Variety is the very spice of life,” wrote William Cowper. And certainly, ever since the spice wars launched numerous ships in search of these valuable commodities, our appetite for them has never ceased.

It was the search for spice that led to the voyages of Marco Polo, Vasco De Gamma, and Columbus. From the Egyptians, Romans, Greeks, Ottomans, and Elizabethan England to modern day, the heady scents and aromas of spices have been associated with mystery, sensuality, aphrodisiacs, panaceas, wealth and luxury, the exotic, and the unknown.

The reason for the high demand of spices such as nutmeg, cloves, mace, and cinnamon was the belief that they provided protection against many ailments, including the plague. Now science has proven there is some truth to the healing powers of spices.

Black Pepper

Black Pepper helps the stomach produce hydrochloric acid to aid in digestion. It can also help to reduce flatulence by diminishing the amount of gas in the intestinal tract. It is a good source of antioxidants. Piperine, in black pepper, has been shown to help fight cancer in recent studies published in the journal, Breast Cancer Research and Treatment.

Cloves

Cloves have long been known for their anesthetic qualities and have been used by many dentists for toothache. Clove oil is also found in many sore throat sprays. It has excellent anti-inflammatory properties in the form of eugenol, the main component in cloves. Eugenol has been studied for its effect on joint inflammation, digestive tract cancers, and prevents damage from toxic environmental pollutants. Cloves contain a variety of flavenoids that make it a good antioxidant and antibacterial.

Nutmeg

Nutmeg contains many essential oils with a host of health benefits; it is used as an anti-fungal, anti-depressant, and anti-oxidant. It helps aid digestion and relieves gas. It is rich in B-complex vitamins and flavenoids and is also claimed to have aphrodisiac properties.

Cinnamon

Cinnamon has unique healing abilities found in its essential oils. Cinnamaldehyde helps with anti-clotting of the blood by inhibiting the release of arachidonic acid, an inflammatory fatty acid. It has anti-microbial properties, which help to stop the growth of bacteria and fungi, including Candida. A study published in the International Journal of Food Microbiologyshowed that the addition of a few drops of cinnamon essential oil to 100ml of refrigerated carrot broth inhibited the growth of some food borne pathogens for 60 days.

Cinnamon is good for controlling blood sugar as it slows the rate at which the stomach empties after meals. There are compounds in cinnamon that stimulate insulin receptors and inhibit an enzyme that inactivates them, which can help type 2 diabetes sufferers with their ability to respond to insulin. Diabetes Care published an article in which tests have shown daily ingestion of cinnamon can reduce blood sugar levels by 20-30% depending on the quantity taken. As an antioxidant, it is more powerful than other spices, with the exception of mint (not that mint is a spice).

Cinnamon has been shown in numerous tests to improve brain function and cognitive processes. This applies even to just smelling cinnamon or chewing cinnamon gum.

Known for its warming properties, one of the best known natural preventions of colds and flu is a mixture hot water, ginger, cinnamon, and lemon—found in some of the oldest recordings of Chinese medicine, nearly 4000 yrs old.

Allspice

Known to be an anti-inflammatory, it is warming and soothing and has anti-flatulent properties. As with black pepper, it increases digestion by stimulating gastro-intestinal secretions. It is also an antiseptic and has anesthetic properties. The outer coating of the berries is the most beneficial.

Turmeric

Arguably the best, but probably one of the least used spices. There really is no end to the benefits of turmeric, mainly due to the effects of curcumin (the pigment that gives turmeric its bright yellow colour), which is proving to be “medicinal gold.” Chinese and Indian medicines have long used turmeric to alleviate a host of ailments including flatulence, jaundice, menstrual difficulties, hemorrhages, toothache, chest pain, and colic. It has been shown to be as effective an anti-inflammatory as hydrocortisone, phenylbutazone, and Motrin. Unlike these drugs, it has no toxic effects such as ulcers, decreased white blood cell count, and intestinal bleeding. In rheumatoid arthritis sufferers it has shown to help with easing morning stiffness, lengthened walking time, and reducing joint swelling.

Curcumin, along with piperine in pepper, has been shown to help fight cancer, as noted in a recent article in Breast Cancer Research and Treatment. Frequent use of turmeric has been show to lower rates of breast, prostate, lung and colon cancer. When combined with onions, it is particularly effective against colon cancer. When taken with vegetables of the brassica family (cauliflower, cabbage, broccoli, sprouts, kale, and turnips), it is effective against prostate cancer. In India, prostate cancer is rare amongst men. This has been attributed to a diet rich in brassicas and turmeric. Studies by Prof. Moolky Nagabhushan from Loyola University Medical Centre in Chicago have shown that curcumin can help mitigate factors that contribute to leukemia in children.

Curcumin improves liver function by helping produce detoxifying enzymes. Again, due to the high levels of turmeric use, elderly Indians have very low rates of neurological diseases, such as Alzheimer’s. Experimental research has shown that curcumin does slow Alzheimer’s in mice and also suggests that it may block the progression of multiple sclerosis.

The medieval and old wives tales of  yesteryear may not have been too far from the truth. Spices really are beneficial against a wide variety of ailments. Moreover, they have a psychological effect—the wonderful tastes, scents, and aromas stimulate memories.

Buying, Storing, and Using Spices

When buying and storing spices, stick to small quantities and use them quickly, within a month or two. They lose their flavor and colour fairly quickly, so keep them in airtight jars and store them in a cool dark place. Use them to scent your home by adding a few drops of essential oil, like cinnamon, to an oil burner. Or try taping a vanilla pod to the back of a radiator. As it warms up, it will give off a wonderful smell. When having a barbeque, burn some rosemary twigs. Or take an old trick from open plan restaurant kitchens and scorch some rosemary or thyme twigs for a bright fresh scent.