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Why you shouldn’t avoid Garam Masala?

22 Feb 2020 11:01, Somoy English Desk
Why you shouldn’t avoid Garam Masala?
Why you shouldn’t avoid Garam Masala?

 

Kitchen spices, besides adding flavour to our food, are known for their ability to fight a host of health issues. From curing digestive problems to boosting immunity, the antioxidants in them are extremely helpful for the body. Garam masala, which is an aromatic combination of spices like coriander seeds, cumin, nutmeg, cardamom, cinnamon, mustard seeds, fennel, black pepper and clove among others, is a powerful spice that should be part of your regular cooking.

Cardamom: An anti-bacterial, anti-fungal and anti-carcinogenic, prevents bad breath.

Cinnamon: Anti-inflammatory and is rich in calcium and fiber.

Cloves: Excellent source of Omega 3, calcium and Vitamin K.

Cumin: Rich in iron that promotes blood oxygenation.

Coriander: Stimulates digestion, reduces cholesterol and helps to control blood sugar levels.

Black pepper: Natural metabolism booster, high in fiber and helps reduce the calorie intake. It also increases the body’s ability to absorb proteins, vitamins and minerals.

Fennel seeds: Relieves bloating, indigestion, diarrhea.

Bay leaves: Anti-oxidant that prevents ulcer, arthritis and helps healing wounds.

Anise: prevents tooth decay, flu and bad breath.

Nutmeg: Brain tonic and it has anti-inflammatory and antiseptic properties.

Garam Masala helps promote health, but its a fiery spice that leads to few side effects and reactions on people who are not used to spicy food or prone to allergies. Hence, this multipurpose spice needs to be added in a regulated dose to promote digestive health.

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