Category: Spices and herbs

While commonly associated with spicy foods, capsaicin itself is not a food group. It is a chemical compound known as a capsaicinoid that is produced by plants in the *Capsicum* genus, most notably chili peppers. Its classification is often mistakenly debated, but understanding its botanical and chemical origins clarifies its true nature.

According to the Food and Agriculture Organization (FAO), mycotoxins contaminate nearly 25% of the world's agricultural commodities, including spices. This highlights the importance of understanding the potential health risks and knowing what is the toxin in spices you use every day, a question that concerns consumers globally.

A 2021 study recommended limiting coumarin intake to 0.1 mg per kg of body weight, a key consideration for those asking, can we eat raw cinnamon daily. This sweet and aromatic spice is a staple in kitchens worldwide, but its safety for daily raw consumption varies dramatically depending on the specific type you are using.

With a spicy kick that can enliven any dish, green chilies are a common ingredient in cuisines worldwide. But beyond their flavor, many wonder, do green chilies have any health benefits? The answer is a resounding yes, as these unassuming peppers are packed with vitamins, antioxidants, and a unique compound called capsaicin.

According to ancient Ayurvedic principles, food items and herbs are classified by their thermal nature, categorized as either 'heaty' (heating) or 'cooling'. Cardamom, a popular spice revered in many cultures, presents a fascinating case, as its classification varies depending on the specific type and the traditional medical system being referenced.

For centuries, elaichi, or cardamom, has been a staple in traditional medicine systems like Ayurveda and Unani, with a recent 2024 study highlighting its bioactive compounds as beneficial for cardiovascular health. So, are there any benefits of eating elaichi? The answer is a resounding yes, as this powerful spice is packed with antioxidants and anti-inflammatory properties that support overall well-being.

Cumin, a spice celebrated in traditional medicine for centuries, is packed with powerful antioxidants that fight free radicals in the body. Regular, daily consumption of this ancient spice can unlock numerous health benefits, from supporting digestion to aiding overall well-being.

For over 4,000 years, turmeric has been revered for its potent medicinal properties in Ayurvedic traditions. However, with modern life offering both fresh root and convenient ground powder, a key question arises: Is ground turmeric as effective as fresh turmeric for health benefits?

Despite being commonly sourced from the same Himalayan region, sendha namak and kala namak are not the same thing. While both are types of rock salt, they differ significantly in their processing, color, and distinctive flavor profile. Understanding these differences is key for both culinary applications and traditional health practices.

Over 4,000 years of use in traditional Indian medicine has established black pepper as more than just a seasoning. This guide will show you how to consume black pepper powder to maximize its pungent flavor and reap its numerous health benefits, such as enhanced nutrient absorption and anti-inflammatory properties.