Facts on Spices

All spices originate from plants: flowers, fruits, seeds, barks, leaves, and roots. Herbs and spices not only improve the taste of foods, but can help preserve them for longer periods of time. Herbs and Spices have antibacterial and antiviral properties and many are high in B-vitamins and trace minerals. True sea salt, for instance, contains 93 trace minerals. Most herbs and spices also contain more disease-fighting antioxidants than fruits and vegetables. The problem in America is that the most potent and healthy herbs are rarely used, mainly from lack of knowledge about them, while the least potent (salt and pepper) are the most commonly used seasonings.

One of the best parts about spices is that when prepared and dried properly, they can last almost forever, provided they don’t get wet or contaminated. Also, since they are so low in calories, being ground up in tiny forms, there is no danger of negative side effects, yet they do contain proteins and other organic compounds that are necessary in trace amounts in order to balance much of the body’s behavior. Therefore, spices deliver an important punch for overall health.

Spices, herbs and seasoning blends are some of the best flavor conductors we have in the kitchen. With a sprinkle or dash, spices allow us to elevate inexpensive dishes to maharaja standards.

Spices are one of the most remarkable ingredients of Indian cuisine. Without them, Indian food would be as ordinary as the others. Spices and herbs are also one of the reasons why Indian food is becoming popular to people across the globe.