Indian cuisine is known for having health benefits. Our ancestors have grown up using ingredients of Indian cooking to treat their sickness; for example, they used turmeric to heal the wounds on the body, which worked like an antibiotic medicine. Indian land is blessed when it comes to growing healthy vegetables, spices and even seeds. Every part of India holds its own significance regarding local food.
Here, have a look at different seeds used in Indian cuisine, and its benefits:
Cumin seeds are elongated dark brown seeds with a distinct flavor. Cumin is basically a flowering plant in the family of Apiaceae. They are famous for their strong aroma and a bitter, warm flavor, native to southwestern Asia. You might often find it as a key ingredient in authentic Indian food. It is used in dishes like butter chicken in ground form, try it with us at Sula Indian restaurant.
- Cumin is a rich source of iron
- It promoted digestion
- Known to improves early indicators of diabetes
- Promotes digestion
- May help in weight loss and lower blood cholesterol
Mustard seeds are tiny round seeds that come from various mustard plants, and it may be colored
from yellowish white to black. It has a faint spicy smell like curry leaves. They are a rich source of essential oils, minerals and vitamins, also the source of edible mustard oil. A significant spice in Indian cuisine goes by different names like mohari, shorsher, rai, sasive etc. in various Indian states.
- Helps in relieving congestion caused by cold and cough
- Known to be good for skin
- Possesses high anti-inflammatory effects
- Helps to reduce the severity of asthma attacks
- Relieves from the number migraine attacks
- They are rich in magnesium, calcium, omega 3 fatty acids, protein, zinc and dietary fibre
- Great for digestion
- Increases metabolism rate
Sesame seeds are small, oil-rich white seeds, grown in pods on the sesamum indicum plant. The husked seeds are called white sesame seeds, while the un-husked are called black sesame seeds. Its numerous wild relatives, grown in Africa and a smaller number in India. You can find them in many Indian dishes available at Sula in Vancouver, BC.
- Great source of fiber
- A nutritious source of plant protein
- Good source of B vitamins
- It has anti-cancer properties
- It can boost heart health
- Improves digestion
- Manage diabetes
- Promotes bone health
- Reduces Inflammation
Flax seeds are also known as linseed. Being a member of the genus Linum in the family of Linaceae cultivates in colder regions of the world. Textiles made from flax are called linen.
- Loaded with nutrients
- High in Omega-3 Fats
- Reduces cancer risk
- It is rich in dietary fiber
- Improves cholesterol
- Lowers the blood pressure
- Contain high quality protein
- They are known to stave off hunger pangs
Fenugreek is a plant from the family Fabaceae. It has leaves that consist of small oblong leaflets. It is native to Western Asia and the Mediterranean. Fenugreek leaves are consumed as a vegetable in India, also known as Methi. They are also used in Turkish, Persian, Eritrean, Ethiopian and Egyptian cuisine. Try our gluten free vegetable pakoras consisting of fenugreek seeds.
- Soothes skin Inflammation or Injury
- Maintains Blood Sugar levels
- Enhances Milk Production in new mothers
- Balances cholesterol
- Reduces digestive problems
- Cures muscle pain
- Reduces fat mass
Fennel is a flavorful culinary herb and medicinal plant that belongs to the carrot family. The herb is hardy and perennial with yellow flowers and feathery leaves. The plant and the seed both have a mild, licorice-like flavor.
- Has potent inflammatory agents
- Benefits the heart health
- Can have cancer-fighting properties
- May have antibacterial properties
- May help maintain the mental health
- Prevents acne
- Purifies blood
- Improves eyesight
Carom seeds, better known as Ajwain in India, also known as ajowan caraway, bishop’s weed, or carom, are annual herb in the family Apiaceae. The seeds vary from being slightly olive green to brown with a bitter and pungent flavor, somewhat like oregano.
- Instantly relieves acidity and indigestion
- Cures common cold
- Helps with ear and toothache
- Works as a mosquito repellent
- Cleanses skin
- Eases arthritis pain
- Fights bacteria and fungi
- Has anti-inflammatory properties
Coriander leaves one of the oldest herbs, also known as Chinese parsley. The coriander plants contain two seeds, which, when dried, become the portion of dried spice. Coriander seeds are available whole and as ground powdered form. Coriander seeds have a warm and subtle flavor with a slight citrus hint. You can find ground coriander or coriander leaves in mostly every Indian dish, try our most favorite Dal Makhni at Sula in Vancouver BC.
- Helps with diabetes
- Facilitates hair growth
- Improves digestion
- Balances cholesterol level
- Cures cold and flu
- Strengthens urinary system
Basil seeds come from the sweet basil plant, Ocimum basilicum. However, it is different from the holy basil plant. Also called various names like falooda, sabja, subza, tukmaria and selasih. They look similar to sesame seeds. These seeds have a long history of use in Chinese and Ayurvedic medicine.
- Great source of minerals
- Packed with fiber
- Rich in compounds like flavonoids and polyphenols
- Plant source of Omega-3 fat
- Helps in weight loss
- Reduces body heat
- Helps with bloating and constipation
- Cures Acidity
- Good for skin and hair
- Cures cough and flu
These different types of spices are popular for their versatility in Indian cuisine. They are used in various forms with intense flavors and especially as dried seeds. What sets Indian food apart from other cultures is its tremendous benefits. The seeds have their own different benefits as per Ayurveda and our ancestors.
Visit Sula Indian Restaurant; we have the most delicious Indian food in Canada that can fulfill your Indian spice cravings.