Whoso ever has tasted Indian food once, they may complain initially for the chillies but they would never wish to miss the Indian curries. The spices in Indian food make it very tasty. If you witness some Indian while cooking in the kitchen then you will find that he/she would use minimum 5-spices to prepare any dish.

The spices add to the taste besides offering therapeutic benefits. Here you will find about some spices:

Onion: Onion adds taste to the dish. It has higher polyphenol content than garlic, tomatoes, carrots and red bell peppers. Regular serving of onion lowers the risk of ovarian and oral cancer. The onions should not be over-peeled since most of the flavonoids are found on the top layers. Flavonoids help in providing antibacterial benefits. Onions provide anti-inflammatory benefits and protection to the heart and blood vessels.

Chili powder: It relieves painful joints. Research shows that capsaicin, found in chili peppers, has an anti-inflammatory effect, which may help ease arthritic swelling and pain.

Cinnamon: Protects against type 2 diabetes and heart disease. A study has discovered that about half a teaspoon lowered blood glucose, cholesterol, and triglyceride levels.

Garlic: Improves your heart’s health. Garlic consumption can lower your cholesterol and triglyceride levels by an average of 10 per cent.

Cloves: Clove oil is a well known treatment for toothache, and its antiseptic properties make it an excellent mouthwash. The main ingredient in the oil is eugenol, which is anti-inflammatory and can help ease the stiffness and pain associated with arthritis. It is a warming spice, which can help reduce congestion and stimulate digestion.

Ginger: Ginger contains antioxidants and can help protect against diseases. It calms down spasms and reduces flatulence in the digestive system. It is also an excellent treatment for nausea associated with travel sickness, pregnancy and hangovers.

Adopted from the article with courtesy from: http://timesofindia.indiatimes.com