Across the globe
most of the condiments and spices are mainly used in small quantities to
enhance the flavour, aroma and taste of food. The word ‘spices’ originated from
the word ‘species’ which was applied
to a group of exotic foodstuffs which were mainly used to flavour food, and valued
for their special aroma or colour, or rich essential oils that are made
available in the bottled form as aromatic/essential oils.
Some of these condiments
and spices are a source of minerals and vitamins and some are found to have
medicinal properties. Our recipes in the previous sections utilise both –
nourishment and medicinal properties - of the ingredients.
Apart from that,
the recipes are also mindful of certain other details. For example:
- The active ingredient in turmeric is curcumin. Piperine is an ingredient present in black pepper. Where we suggest the use of turmeric, we also suggest to add black pepper (that has other medicinal properties too), because piperine helps the digestive system easily absorb curcumin, strengthening the effect of turmeric.
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