Ayurvedic Cooking for Life: HOW TO BUY THE SPICES, USE AND STORE

India, a center of spice origins

The textbooks of Ayurveda and in particular the Puranas, the history of the mankind, describe the exceptional healing powers of herbs and spices. They state that the greatest healing powers are possessed by the sacred mantras of the Veda. Pure and clear gems come next, followed by medicinal herbs and spices.

Health benefits

Spices were some of the most valuable items of trade in the ancient and medieval world. India has a rich history of using various herbs, spices and herbal components for treating various diseases. Spices are rich in antioxidants, and a scientific study suggests they are also potent inhibitors of tissue damage and inflammation caused by high levels of blood sugar and circulating lipids. Due to their phenol content these are able to block the formation of compounds that contribute to damage caused by metabolic disorders. Because spices have very low calorie content and are relatively inexpensive, they are reliable sources of antioxidants and other potential bio-active compounds in diet.

Spices should preferably be bought whole and then ground just before use. It is worthwhile buying a small, herb grinder, an electric grinder or a mortar and pestle. Spices only unfold their full aroma when ground. Also, their healing properties are strengthened

Storing spices

All spices should be stored in sealed containers. Glass containers are the best. Those who use plastic containers, which can be very practical, should make sure that they are acid resistant. Ground cloves and nutmeg, for example, can attack certain kinds of plastic. The Vedic tradition of cooking always uses a variety of different fresh spices and herbs.

Spices can only be stored for a limited amount of time. Whole spices generally last for about 2 years and ground spices maximum of one year. After this time your spices should be radically sorted. By then they have lost their healing quality.