The wisdom of sages of ancient India went beyond the usage of plants and herbs that grow both in wild as well as in home-gardens and backyards.  their profound and deep study of nature, these wise sages also unlocked the taste, flavor and medicinal secrets of spices. 

Even before the history started getting written and recorded, spices were central to cuisine and health in ancient India. These Indian spices not only enriched every day meals with their exquisite flavor but also enhanced the taste of food. And importantly, these spices also ensured holistic health and well-being. 

India has been blessed with an abundance of natural wealth. Amongst all its invaluable riches, perhaps none is more alluring and endearing that its spices. Indians have known the secret of spices for thousands of years. Spices like ginger, black pepper, cardamom, cumin and mustard seeds have been mentioned in the writings of both sage Charaka (father of Ayurveda) as well as sage Susruta (father of surgery).

In this blog, we take a look at 5 Indian spices that have been mentioned in Ayurveda for their taste, healing and curing benefits. 

In case you have missed reading our earlier blogs on Indian plants and herbs mentioned in Ayurveda, here is a quick link to Part 1 and Part 2 of Wisdom of Sages.

Cardamom (Elettaria cardamom)

Cardamom is one of the most ancient and expensive spices known. Generally, the green cardamom is the more well-known and in demand, and is also known as true cardamom. It has an intense taste with strong hints of mint and undertones of sweetness. 

The key active compound in cardamom is Cineole, which is the main ingredient of cardamom essential oil. In India, cardamom is used both as a spice in cooking as well as for garnishing desserts and sweets. In the traditional Indian medicine system, cardamom is used to prevent and cure a number of ailments and disorders.

Benefits :

• Helps reduce blood pressure due to high antioxidants
• Improves oral and dental hygiene
• Helps improve digestion and also known to cure stomach ulcers
• Anti-bacterial and anti-inflammatory properties

Ginger (Zingiber officinale)

Ginger is one of the most used spices not just in India, but all over the world. It is a flowering plant whose rhizome (the part of the stem that grows below the ground) is used either fresh or in dried form. It has a distinctive pungent and peppery taste.

The key active compound in ginger is the natural oil, Gingerol. Ginger has been used in India for both for its taste as well as its medicinal properties, and is a key spice mentioned in Ayurveda. 

Benefits :

• Powerful antioxidant that removes free radicals in the body
• Anti-inflammatory and reduces anxiety and stress
• Highly effective against nausea, particularly morning sickness
• Can help in weight-loss 
• Helps cure indigestion
• Improve brain function and help prevent Alzheimer’s disease

Turmeric (Curcuma longa)

Turmeric belongs to the larger Zingiberaceae family. Easily recognisable for its vibrant yellow golden colour, turmeric is today seeing huge resurgence as a modern superfood. Used both in fresh as well as dried power form, turmeric imparts a brilliant yellow colour to all foods, especially Indian curries. 

The key active ingredient in turmeric is curcumin, which makes turmeric one of the most potent spices and superfood with powerful antioxidant and anti-inflammatory properties. It is also a known adaptogen, very effective in reducing stress and anxiety. 

Using black pepper with turmeric is known to improve curcumin absorption in the body by as much as 2000%, and that is why the combination of black pepper with turmeric is the best option. 

Benefits :

• Helps fight inflammation
• Powerful antioxidant 
• Helps fight anxiety and even cure depression
• May help in preventing arthritis
• Might reduce risk of heart diseases
• Can also help prevent and cure cancer

You can read more blogs about turmeric : Turmeric : Ayurveda’s Golden Child, 5 Delicious Culinary Turmeric Treats and a Beginner’s Guide to our Turmeric Superfood Latte Mixes.

Black Pepper (Piper nigrum)

Known as the King of Spices, black pepper is native to the Malabar coast of India. It grows perennially as a climbing vine. Its fruits, known as peppercorns, are dried and used widely as spice for its hot and pungent taste.

Black pepper has also been used as a medicinal plant in India. The key active ingredient in black pepper is piperine, which is high in antioxidants. 

Benefits :

• Fights free radicals due to high antioxidants
• Boosts absorption of nutrients, particularly curcumin in turmeric
• Can help in reducing blood sugar levels
• Helps in lowering heart cholesterol
• Anti-inflammatory properties help in fighting arthritis and diabetes

Cinnamon (Cinnamomum verum)

Cinnamon was once more valuable than gold. Cinnamon is actually the inner back of a tree that grows abundantly in the Malabar coast of India. It is a warm and sweet spice, pleasantly pungent with a soothing and delicate flavor. It is used both as a spice as well as an ayurvedic medicine.

When dried, the inner bark rolls and is known as cinnamon sticks. These can be ground into powder. The key active compound in cinnamon is cinnamaldehyde, which gives cinnamon both its taste and flavour, as well as its medicinal properties. 

Benefits :

• Powerful antioxidant 
• Known anti-inflammatory properties 
• Can help fight fungal and bacterial infections
• May help fight Parkinson’s and Alzheimer’s diseases
• Can help lower blood sugar and help fight diabetes

 (Disclaimer : The Indian medicine system is based on the age-old Ayurveda. Research is going around the world to study these plants in more depth and scientifically prove their benefits. This blog only presents the current information as a general guide for the readers, who are advised to check with their physicians or  qualified natural health practitioners before incorporating any of the above in their routine, especially if they are under medication.)