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India Currents gave me a voice in days I was very lost. Having my articles selected for publishing was very validating – Shailaja Dixit, Executive Director, Narika, Fremont
Viruses are smart, they are masters of survival. They can hijack our body’s own mechanisms to live and multiply. During a productive infection, viruses hijack, multiply and destroy the cell that they call home for a very short time. Bacteria and parasites have also devised various intelligent and opportunistic methods of attacking the human body. To protect ourselves from these infectious agents, the immune system is the frontline of a preemptive defense, while some infections may be controlled by therapeutics.
Vaccines are the most overtly and urgently effective route to control these infectious agents as they specifically direct the body’s immune defenses against these intruders in multiple ways. However, we can take the initiative to maintain a strong healthy baseline. In addition to stress alleviation and staying active, we can consciously incorporate a few things in our diet to hone our intrinsic defenses. One aspect of this could be accomplished with a few spices, herbs, and condiments that we are familiar with.
Spices and herbs have fragrant oils that impart the flavors that we know and love, but they also pack alkaloids and other compounds which can have specific effects on the human body. Although detailed ayurvedic knowledge about the effects of these dietary inclusions exist, this article is meant only to raise awareness, and not delve into the depths of beneficial and harmful aspects of the few spices mentioned below.
Dubbed the ‘queen of spices’ and ‘black gold’, pepper is native to the Malabar coast of Kerala, and was the original spice that fueled the European spice trade. It was the mainstay for introducing pungency and heat in Indian cooking until the Portuguese introduced chillis to India in the 16th century. Among other effects, pepper has antipyretic properties. However, another important property of piperine, an alkaloid in pepper, is to increase the bioavailability of other compounds. That is, it increases the absorption of other chemical entities that are by themselves not readily absorbed. This leads us directly to the next spice, turmeric.
Hailing from the ginger family, the root of turmeric is used as a spice with a familiar hue. In addition to imparting a rich yellow color to food, turmeric is known for its antiseptic and anti-infective properties. Curcumin, an alkaloid in turmeric, also has anti-inflammatory and anti-oxidant properties and has been studied extensively for its properties in ameliorating diseases, and in promoting general health. However, curcumin is not easily absorbed by the body, and combining its use with black pepper improves its absorption.
Otherwise called Holy Basil (appropriately called Ocimum sanctum in latin), tulsi is more associated with religious ceremonies and Ayurveda than with cooking. It is related to, but distinct from, the basil used popularly in Thai cuisine. I have often wondered why tulsi is not used in Indian cooking given its amazing flavor, but it appears its religious associations preclude its use in something as mundane as food. Tulsi is an adaptogen, in addition to having several other medicinal properties, including antibiotics, and blood pressure control to name a couple. As an adaptogen tulsi is advocated for general wellbeing and stress reduction. Tulsi when added to tea imparts a soothing flavor, and occasionally adding a couple of fresh leaves (for those of us who have a plant at home) or a pinch of dried tulsi leaves while brewing a cuppa makes for an excellent beverage.
Since we are in the age of fast food, and Italian food can be a popular healthy option, oregano is a spice that we are all familiar with although it is not commonly used in Asian cuisines. In terms of flavor, it is a close cousin to ajwain belonging to the cumin family that is used in Indian cuisine, but the plants are not related. Oregano packs an intense flavor and has several essential oils, including thymol, which are thought to be antiseptic among other properties. Oregano can also be taken for general well-being, and both tulsi and oregano can potentially boost the immune system. Not surprisingly, they belong to the same super-family of fragrant herbs, Labiatae.
The medicinal properties of garlic were known to several ancient cultures, and its health benefits are thought to range from digestive to respiratory and circulatory systems but, of current relevance, it is anti-microbial. The pungent odor and taste of garlic are due to sulfur-containing compounds that are released when it is cut or crushed, and the best known of these is called Allicin. In addition to being anti-bacterial, allicin is also thought to have anti-viral properties. Other members of the garlic family, including onion, share the same compounds, but in reduced amounts.
This article is not advocating the ingestion of these spices at the level of a therapeutic or dietary supplement, but only regular inclusion of these as spices in day-to-day cooking. It is also not an exhaustive list of all the benefits these spices are thought, and known empirically, to confer. Several other spices and condiments that we are familiar with also have beneficial health effects: cumin (jeera– anti-parasitic), ginger (anti-inflammatory), fenugreek (methi seeds– anti-bacterial and laxative), yogurt (pro-biotic), cardamom (blood pressure control), cinnamon (anti-microbial), green and red chillis, and so the list goes on. Finally, it should be mentioned that cooking could destroy a percentage of the active principles and the ensuing health benefit, and frying (including seasoning or tadka) would inactivate a higher percentage.
So, a periodic shot of rasam may not be a bad idea. In fact, variations on the theme of this thin soupy concoction are found in most Asian cuisines. Mix in different spices for variety: pepper, turmeric, lemon, cilantro, lemongrass, oregano, basil, neem leaves, garlic, red chilies, and others to complement your daily creativity and menu. It adds variety, in addition to providing an excuse for an excellent sinus-clearing aperitif!
L Iyengar has lived and worked in India and the USA. A scientist by training, she enjoys experiencing diverse cultures and ideas. She can be found on Twitter at @l_iyengar and at www.liyengar.com.