It is important to understand that though spices are an integral part of cooking, they should be used sparingly. Spices are sharp in their taste and possess strong properties so a little quantity does the required job of adding flavor and health to the cooking. If used in excess, they can cause havoc in the body by derailing the three doshas namely Vata, Pitta, and Kapha. Here are three seeds with health benefits that are a must-have in every kitchen:
Black Seeds or Kalonji
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In India, dry-roasted kalonji is used to add flavor to dal, curries, stir-fried vegetables and other savories. Kalonji seeds boost digestion and act as a good binding agent which means they are great for bone health as they lubricate the joints. They are quite hot in nature so they are a favorite winter food in most cold regions. They increase appetite, boost intelligence and cleanse the uterus. What’s more, they are also known to possess anti-carcinogenic properties! If you haven’t used them in your cooking already, we’ve given you enough reasons to!
Mustard Seeds
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Mustard seeds are an integral part of the spice box in our kitchen. Almost every curry or vegetable we cook involves tempering with mustard seeds. Ayurveda advises using mustard in limited quantity as it has a tendency to increase body heat and vitiates blood. The benefits of using mustard seeds are no less either! Mustard seeds are digestive and alleviate stomach discomforts like gas and cramps. Application of mustard seed paste on joints provides warmth and improves joint flexibility.
Fenugreek seeds
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The seeds are mainly used for seasoning and making masalas. Fenugreek seeds are known to benefit hair health by strengthening hair roots and preventing dandruff. Methi seeds also improve the quality and quantity of breast milk, reduce bad cholesterol and are high in antioxidants.
