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Indian Kitchen- a Repository of Medicines in a House P. Bhavya Sree

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Indian Kitchen- a Repository of Medicines in a House P. Bhavya Sree World Journal of Pharmaceutical Sciences ISSN (Print): 2321-3310; ISSN (Online): 2321-3086 Available online at: http://www.wjpsonline.org/ Review Article Indian kitchen- A repository of medicines in a house P. Bhavya Sree 1*, B. Renuka Swathi 1, M. Manoj Kumar 2 1Pharm D and 2Assistant Professor, Sir C R Reddy College of Pharmaceutical Sciences, Eluru, Andhra Pradesh, India Received: 26-10-2020 / Revised Accepted: 27-11-2020 / Published: 30-11-2020 ABSTRACT Indian kitchen is store house of spices and food items. Spices are those substances which give elegance, flavour and taste to the food. India is the largest producer of spices due to the presence of various climatic conditions. The spices which are available in kitchen have medicinal importance in alternate systems of medicine, particularly in Ayurveda. Consider the case of curry leaves which are used as flavoring agent in preparation of food possess antidiabetic, hypolipidemic, antioxidant properties, antibacterial and antifungal activities. Mustard seeds have antimicrobial, antifungal and antioxidant activities. Chilli powder which is used in preparation of curries by Indians has the antimicrobial activity. The nutritive items which are widely used by Indians include jaggery, honey and ghee. Cow Ghee has nootropic effect when given as panchagavyaghrita. It also shows antiepileptic and anti allergic effects. Honey possesses antibacterial, antioxidant and anti-inflammatory activities. Most of the spices used in Indian kitchen are useful as medicaments in alternate systems of medicine like Ayurveda. They serve as simple home remedies for the management of various disorders and diseases. This work has aimed to make a review on Indian kitchen ingredients, their nutritional values and medicinal uses. Keywords: Indian kitchen, Spices, Ayurvedic remedies, Drugs of alternate systems, Home remedies INTRODUCTION across the world depending on native food habits. In the Indian kitchen along with chief nutritive Kitchen in a residence /house is a room or a part of items, several spices are stored. They are used to a room where cooking or preparation of food is add elegance and aroma to food items. Besides carried out. Kitchen stores various edible items serving as colouring and flavouring agents, they used in the preparation of food. The edible items also serve as medicaments in treating a variety of stored in the kitchen may vary from place to place diseases and disorders. The word spice has come Address for Correspondence: P. Bhavya Sree, Pharm D, Sir C R Reddy College of Pharmaceutical Sciences, Eluru, Andhra Pradesh, India; E-mail: [email protected] How to Cite this Article: P. Bhavya Sree, B. Renuka Swathi, M. Manoj Kumar. Indian kitchen- A repository of medicines in a house. World J Pharm Sci 2020; 8(12): 107-117. This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial- ShareAlike 4.0 International License, which allows adapt, share and build upon the work non-commercially, as long as the author is credited and the new creations are licensed under the identical terms. © 2020 World J Pharm Sci Bhavya Sree et al., World J Pharm Sci 2020; 8(12): 107-117 from the old French word “spice”, to which Latin the meat flavour and is an essential spice while word “spec” is the root. The word species is also preparing biryani and other spicy items in from the same root. Spices are substances which the Indian subcontinent. It is used by are being used by the people with special confectioners instead of sweeteners. It blends knowledge and interest for thousands of years to well with the ingredients and imparts a improve the quality of the food [1]. The plants sweetened flavour. It is used whole or as a which yield spices grow in different types of powdered spice. This has low Saturated Fat, climate. India is the largest producer of species as it and very low cholesterol and sodium. It is also contains various climatic conditions. A spice may a good source of dietary fiber, vitamin-C, be a dried seed, fruit, root, bark or flower of a plant calcium, magnesium, potassium and a very or herb. It is used to enhance the flavour and good source of iron. It also comprises of [5] colour. Spices are used in Indian kitchen from the Phosphorus, Zinc, Copper and Manganese . ancient time so that they fulfil the body requirements [2]. Spices are not only used as 3) Asafoetida- Ferula asafetida belongs to the flavouring and colouring agents but also used in family Umbelliferae [6]. In India Asafoetida is cosmetics and perfumes [1]. Spices are having both used in savoury dishes, often to add a more physiological and pharmacological activities, so full flavour by mimicking the taste of onions, they are called functional foods [1]. They keep the garlic, egg, and even meat. It's a staple human body in a healthy condition and cure the ingredient in Indian cooking, commonly used diseases according to the Indian system of along with turmeric in lentil dishes like dal, medicine called ayurveda. The medicinal value of and a variety of vegetable dishes [6]. In general, particular spice depends upon the part of the plant asafoetida consists of iron, calcium, used. Usage of specific plant part is recommended carbohydrate, dietary fiber, protein, in Ayurveda for particular ailments [3]. These are magnesium, phosphorus, zinc, copper, demonstrated to have certain target functions in the manganese, riboflavin and niacin. body beyond basic nutritional requirements [2]. Indian kitchen also stores nutritive materials like 4) Bay leaves- Scientific name of Indian Bay leaf honey and ghee which also have medicinal is Cinnamomum tamala belongs to the family importance Ayurveda. Cow ghee is called as Lauraceae [7]. This spice is most often used in Ayurvedic gold in some kinds of literature. Some rice dishes like biryani and as an ingredient in of the Spices which are widely used in Indian preparation of spicy products used in kitchen are Ajwain, Anise, Asafoetida, Bay leaves, preparation of foods. These are a rich source of Cardamom, Chilli, Cinnamon, Cloves, Coriander vitamin A, vitamin C, iron, potassium and leaves, Coriander seeds, Cumin, Curry leaves, magnesium, carbohydrates, protein, fat, fibre, Fennel, Fenugreek, Garlic, Ginger, Honey, Jaggery, folates, niacin, pyridoxine, riboflavin, sodium, Kapok buds, Mint, Mustard seeds, Nigella saliva, copper, manganese, phosphorus, selenium, Onion, Pepper, Sesame, Tamarind, Turmeric. This zinc. work aims to review the nutritional and medicinal benefits of traditional spices mostly used in Indian 5) Cardamom- It is scientifically known as kitchen. Elettaria cardamomum which belongs to the family Zingiberaceae [8]. It's known as the DESCRIPTION queen of spices [8]. Cardamom’s deeply intense flavour and scent complement both sweet and 1) Ajwain- Scientifically it is called as savoury dishes in a variety of cuisines. It will Trachyspermum ammi, belongs to the family quickly overpower a dish if used too Apiaceae [4]. It is preferably used in Indian generously. These are a rich source of vitamin kitchen in the preparation of flavouring A, vitamin C, iron, potassium, calcium, and pastries and bread-like samosa shells, parathas magnesium, carbohydrates, protein fat, fiber, (flaky flatbreads) and rotis. It's also used as a folates, niacin, pyridoxine, riboflavin, sodium, seasoning for potato curries and as a tempering copper, manganese, phosphorus, selenium, for dals and pakoras. These are considered as zinc. powerhouses with rich in protein, carbohydrates, fats and also contains oil, 6) Chilli- Capsicum frutescent is its scientific minerals and lots of fibre [4]. It also comprises name and belongs to the family Solanaceae [9]. of calcium, potassium, sodium, phosphorus, In nearly every Indian dish, you'll find chilli. thiamine, iron, niacin. Even if the dish isn't spicy, chilli is used as a flavour and maybe a pillar of all Indian 2) Anise- Botanically it is known as Pimpinella preparation. Though it’s going to appear as anisum and belongs to the Apiaceae family [5]. generic, there are various varieties [9]. On In Indian cooking, Anise is known to enhance prime of this, there are multiple species 108 Bhavya Sree et al., World J Pharm Sci 2020; 8(12): 107-117 of chillies in India alone. These are a wealthy beyond that, ghee has a unique nutty taste that supply of antiophthalmic factor, vitamin C, makes dishes more flavourful than butter does. iron, potassium, calcium and magnesium, It includes fat, cholesterol, vitamin-A. carbohydrates, protein, fat, fiber, folates, niacin, pyridoxine, riboflavin, sodium, copper, 12) Cumin- Scientifically it’s called as manganese, phosphorus, selenium, zinc. Cuminumcyminum that belongs to the family Umbelliferae [15]. Cumin is employed often 7) Cinnamon- It is scientifically known as whole and in spice mixes to feature a Cinnamomum zelanicum Blume that belongs to characteristic smoky note to Indian dishes [15]. the family Lauraceae [10]. Cinnamon could be a It was often known by its distinct ridged brown normally used spice in Indian Cuisine. seeds and intense fragrance. It contains fat, Powdery cinnamon may be added to the curry sodium, potassium, carbohydrates, fiber, during the cooking process. The cook may proteins, vitamin A, vitamin C, calcium, iron, additionally intensify the flavor of vitamin B6, magnesium. the cooking oil by adding tiny bits of cinnamon. Cinnamon features a warm and 13) Curry leaves- It’s scientifically called is sweet flavour and it is additionally preferred Murraya koenigii that belongs to the family spice that is employed in desserts. It includes Rutaceae [16]. They are aromatic herbs utilized fat, potassium, carbohydrates, fiber, protein, in South Indian cooking. Curry leaves, that vitamin A, calcium, iron, vitamin B6, softens once steamed and are used to flavour magnesium. rice, chutneys, soups, stews, and even dals. To bring out their flavours, it's recommended 8) Clove- Scientifically it’s called as Syzygium that curry leaves may be cooked in oil first.
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