THE SPICES
A blend of 10 spices mixed to a secret ratio is what makes Al’s Spices so unique
Note: The information provided on each spice is general in nature and is not intended to be a substitute for and should not be relied upon as health or medical advice. Always seek the guidance of your doctor or other qualified health professional for information and advice concerning your health or any medical conditions.
CHILLI
Chillies belong to the capsicum and nightshade families and are well-known for enhancing the heat of dishes. Chillies are a South and Central American delicacy dating back to at least 7500 BCE in Mexico. Vasco-da-Gama and Christopher Columbus took them to the rest of the globe on their voyages.
A molecule called capsaicin is the primary bioactive plant ingredient in chilli peppers that causes their hot flavour. The seeds are frequently thought to be the spiciest component, but it is really the surface around them that burns your mouth. Because of its higher concentration of capsaicin, the nearest chilli section to the stem tends to be the hottest.
Easy to cultivate and plentiful over the globe, chilli peppers may be eaten at any stage of growth. Although chilis are most often associated with Mexican and Asian cuisines, they can be used to spice up almost every dish. There are many ways to enjoy chilli peppers with your next dish, whether they are dried, crushed, finely chopped, fresh or cooked.
Chillies contain high levels of vitamin C and antioxidants and have been shown to be effective in preventing some chronic illnesses. Research indicates that the capsaicin included in chilli peppers may aid in weight loss and the prevention of type 2 diabetes. In addition to boosting resilience and promoting strong mucus coverings, red chillies are reported to relieve inflammation in the airways, nasal cavity, urinary and digestive systems. Red chillies are also a rich source of beta-carotene, which the body converts to vitamin A.
GARLIC
Garlic is a bulbous herb that belongs to the onion, leek, and chives families, with tiny bulbs coated in a papery covering. Garlic, a Central Asian native, has been discovered in Egyptian pyramids and ancient Greek temples dating back to the dawn of documented human history. Ancient medical literature from Egypt, Greece, Rome, China, and India have recommended the use of garlic for medicinal purposes.
Garlic is commonly used as a seasoning, but it may also be consumed as a vegetable. It is frequently used in salad dressings, vinaigrettes, marinades, sauces, vegetables, meats, soups, and stews.
Garlic has been shown in tiny doses to improve immunological function and reduce blood pressure, cholesterol, oxidative stress and some malignancies. Additionally, garlic extract supplements have been used to lower excessive cholesterol levels and decrease blood pressure in hypertensive patients.
TURMERIC (HALDI)
Turmeric is a plant native to southern India and is a member of the ginger family. It is an underground stem that is powdered to produce a distinct bright yellow spice.
It has been used for over 4000 years in a variety of applications including cooking, medicine and cosmetics, and is known for its anti-inflammatory, anti-carcinogenic and antioxidant properties.
Turmeric is commonly used as a spice in South East Asian cuisine and has a potent and distinctive flavour, even in tiny doses. It is used in many recipes and seasonings, including mustard and as an alternative to saffron. Another notable use is as a component of "Golden Milk", a healthful beverage that is said to treat internal ailments. Some people make tea with turmeric and milk or water for its health benefits.
Turmeric has long been employed in traditional Asian medicine, including Ayurvedic medicine, to cure digestive, hepatic, oral and menstrual problems, as well as diabetes and arthritis. Modern studies have also validated the use of turmeric for the treatment of several of these medical conditions.
With this wide range of medicinal uses it is considered one of the world's healthiest foods.
CARDAMOM
With its distinctive trigonal pod husks holding tiny black seeds, cardamom is known as the "queen of spices" because of its regal reputation. Subtropical Asia's cardamom is a popular element in Indian cuisine, but it is also grown in Guatemala and Malaysia.
Triangular in cross-section, cardamom pods are spindle-shaped. There are a lot of seeds in the pods; however, the entire cardamom pod may be crushed or used whole. The size and colour of the pods vary by species but the seeds are always tiny and black. With undertones of lemon and mint, cardamom has a strong, sweet, pungent taste and scent. Smoky and menthol-like flavours abound in black cardamom.
When taste is the only criterion, green and white cardamom pods may be used alternately in most cuisines. Most Indian, Indonesian, Southeast Asian, and South Asian dishes call for this kind of cardamom. It may also be used as a dry rub for grilled meats in other cuisines. A common practice in rice pilafs is to utilise whole pods, which are subsequently discarded before eating the rice.
As an added bonus, cardamom is an essential component in a wide range of drinks. Traditional masala tea uses cardamom to give it a distinct flavour. Aromatic and energising, cardamom-infused coffee is an excellent addition to any meal.
GINGER
Ginger spice, the gnarled root of the ginger plant, is famous for its sweet and slightly peppery taste, as well as its strong spicy scent. Fresh ginger's harsh flavour is due to gingerol, an aromatic molecule that becomes sweeter when cooked or dried. This property makes ginger a handy culinary spice. Ginger has been used in cooking and medicine for thousands of years.
There are several ways to add ginger to your diet, whether fresh, dried, preserved as a spice, or in pill, capsule, or liquid form. Ginger, which is native to southern Asia, is often used in bread, sauces, curries, desserts, and pickles. Aside from that, ginger's varied flavour makes it a refreshing addition to several beverages such as teas, sodas, ales and cocktails. Ginger is also an excellent complement to honey, lemon, and a wide variety of fruits.
Ginger has a long and rich history of usage, including to assist digestion, relieve nausea, and treat flu and cold symptoms. It is also thought to be a potent antioxidant and anti-inflammatory agent, reducing oxidative stress and DNA damage, and has been shown to be effective in alleviating menstrual cramps.
CLOVE
Cloves, dried flower buds from the clove tree, have a bulbous head and are formed like a tiny, reddish-brown spike. This spice has been used to enhance the flavour of soups, stews, meat, sauces, and rice dishes across the globe since its discovery in Indonesia in 1667.
The taste and aroma of cloves are unmistakable, owing to the chemical eugenol. Subtly sweet, cloves add warmth and flavour to every meal. Cloves contain a faint bitterness and tartness that neutralises their sweet taste and go nicely with other rich, somewhat sweet spices like cinnamon, nutmeg, and allspice. Garam masala also includes cloves as a critical ingredient. Masala chai, mulled wine, and hot apple cider are just some of the many ways this fragrant spice is used to flavour hot drinks. A wide variety of sweets, such as eggnog and pumpkin pie spice, include cloves.
The health benefits of cloves are often overlooked, despite their widespread usage as a flavouring agent in a broad range of cuisines. Beta-carotene, found in abundance in cloves, contributes to the spice's deep brown hue. Antioxidants and provitamins in the carotene pigment family are essential. Vitamin A, a necessary component for good vision, may be produced from carotene pigments. In addition to preventing ulcers in the stomach, cloves have been shown to improve the function of the liver.
CUMIN
Cloves, dried flower buds from the clove tree, have a bulbous head and are formed like a tiny, reddish-brown spike. This spice has been used to enhance the flavour of soups, stews, meat, sauces, and rice dishes across the globe since its discovery in Indonesia in 1667.
The taste and aroma of cloves are unmistakable, owing to the chemical eugenol. Subtly sweet, cloves add warmth and flavour to every meal. Cloves contain a faint bitterness and tartness that neutralises their sweet taste and go nicely with other rich, somewhat sweet spices like cinnamon, nutmeg, and allspice. Garam masala also includes cloves as a critical ingredient. Masala chai, mulled wine, and hot apple cider are just some of the many ways this fragrant spice is used to flavour hot drinks. A wide variety of sweets, such as eggnog and pumpkin pie spice, include cloves.
The health benefits of cloves are often overlooked, despite their widespread usage as a flavouring agent in a broad range of cuisines. Beta-carotene, found in abundance in cloves, contributes to the spice's deep brown hue. Antioxidants and provitamins in the carotene pigment family are essential. Vitamin A, a necessary component for good vision, may be produced from carotene pigments. In addition to preventing ulcers in the stomach, cloves have been shown to improve the function of the liver.
GARAM MASALA
The Mughal emperors, who first used garam masala as a flavouring, are credited with popularising the Northern Indian spice. Rather than relying on a single ingredient, garam masala involves a mixture of spices, which vary between regions and kitchens. Spices such as black and white pepper, cloves, cinnamon, mace, cardamom, bay leaves, and cumin are often used in Indian cuisine.
"Garam" signifies hot in the native tongue, whereas "Masala" refers to spice. It's no surprise that this blend of herbs has a warming impact, given its name. It was designed to keep you warm in the winter. It is not a hot spice by itself; rather it is a flavour enhancer.
Garam masala's primary advantage is that it increases the production of gastric juices in the stomach, which aids in digestion. Adding cloves and cumin to the garam masala prevents indigestion as well as acidity. There are various antioxidative phytonutrients in garam masala, some of which aid in metabolism and combat a wide range of skin disorders. Most garam masala powder recipes incorporate cinnamon, which lowers blood pressure. This spice mixture is supposed to help keep blood sugar levels stable because of the additional benefits of the other spices.
CORIANDER
Coriander is one of the oldest spices known to man, originating from southern Europe and North Africa through southwestern Asia. Coriander, also known as Chinese parsley or dhania, has a nutty flavour owing to its seeds which are reminiscent of citrus trees. The seeds will lose their taste and scent if they aren't ground right away. The seeds are often roasted before being processed into the spice, which enhances its flavour.
Garam masala, a famous Indian spice blend, includes coriander. In other regions of the globe, coriander seeds are used in a variety of ways such as pickling vegetables, preparing meat meals, making bread dough, and even brewing beer. Coriander seeds have a mild, nutty taste that works well in spice mixes, bringing together a variety of flavours. They are frequently added with cumin and cinnamon to Middle Eastern dishes.
In addition to its culinary uses, coriander has long been used in traditional medicine to treat a wide range of diseases. Modern studies have also validated some of the health advantages of coriander. In addition to their cholesterol-lowering benefits, coriander seeds aid in digestion by promoting the production of digestive juices. Coriander seeds have also been used to alleviate aches and pains in the joints and rheumatism.
CINNAMON
As a flavorful addition to sweet treats and savoury dishes alike, cinnamon lends a warm and comforting aroma to every dish it is added to. Tropical Cinnamomum trees provide the spice known as cinnamon, which is extracted from the bark of these trees. Essential oils may be produced from the bark or powder and used in a variety of products, including food, liqueur, perfume, and even pharmaceuticals. One of the world's most revered spices, cinnamon, has been used for hundreds of years and was even used to fragrance anointing oil in the Bible.
Warm, sweet and spicy, cinnamon's taste and scent are a match made in heaven. Cinnamon is often used in savoury dishes in ethnic cuisines but is more prevalent in Western sweets and fruit meals. Cinnamon is often used in Asian cuisines, including Indian curries and Chinese and Vietnamese braised meals. Cinnamon also features in a variety of Mexican foods, from drinks to soups and stews. Spice combinations, such as garam masala and chai masala, often include cinnamon.
Although cinnamon has been used for hundreds of years in traditional medicine, its precise medicinal properties remain a mystery. Cinnamon has been shown to have anti-viral, anti-bacterial, and anti-fungal effects, and has been used to treat bug bites, urinary tract infections, rheumatoid arthritis symptoms, and a host of other ailments. The use of cinnamon as a treatment for dementia has also been studied.