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Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish.
Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions/ethnicities from all over India and elsewhere, and the food suppliers/packagers mostly use sub-ethnic, region-specific item/ingredient names on the respective signs/labels used to identify specific vegetables, fruits, grains and ...
The medical ethnobotany of India is the study of Indian medicinal plants and their traditional uses. Plants have been used in the Indian subcontinent for treatment of disease and health maintenance for thousands of years, and remain important staples of health and folk medicine for millions.
The plant is used in traditional medicine for the treatment of insomnia and anxiety, despite serious safety concerns. [118] A 2006 study suggested medicinal potential. [119] Plantago lanceolata: Plantain It is used frequently in herbal teas and other herbal remedies. [120] A tea from the leaves is used as a highly effective cough medicine.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices , herbs , vegetables , and fruits .
Some traditional Indian herbal medicinal products contain harmful levels of heavy metals, including lead. [124] For example, ghasard, a product commonly given to infants for digestive issues, has been found to have up to 1.6% lead concentration by weight, leading to lead encephalopathy. [125]
Withania somnifera, known commonly as ashwagandha, [2] [3] [4] is an evergreen shrub in the Solanaceae or nightshade family that grows in Nepal, India, the Middle East, and parts of Africa. Several other species in the genus Withania are morphologically similar.
The practice of Ayurveda has resulted in a long-standing tradition of herbal teas. Traditional Indian kitchens have long utilised the medicinal benefits [7] [better source needed] offered by various plants and spices such as holy basil (Tulsi), cardamom (Elaichi), pepper (Kali Mirch), liquorice (Mulethi), mint (Pudina), etc., and traditionally ...