| Spice (English/Hindi) | Culinary Profile | Ayurvedic & Health Benefits | | :--- | :--- | :--- | | | Earthy, warm, slightly bitter; gives yellow color. | Anti-inflammatory, antioxidant, boosts immunity, purifies blood. | | Cumin (Jeera) | Warm, earthy, and nutty; a tadka staple. | Aids digestion, reduces bloating, rich in iron. | | Coriander (Dhania) | Mild, lemony, and slightly sweet; balances heat. | Improves digestion, soothes inflammation, lowers cholesterol. | | Mustard Seeds (Rai/Sarson) | Pungent, nutty, and spicy; crackles in oil. | Stimulates appetite, aids digestion, rich in selenium. | | Red Chili (Lal Mirch) | Provides varying degrees of heat and vibrant color. | Boosts metabolism, rich in Vitamin C and beta-carotene. | | Garam Masala | A fragrant blend of warm spices like cardamom, clove, cinnamon. | Promotes satiety, may regulate blood pressure, warming for the body. | | Cardamom (Elaichi) | Intensely aromatic, sweet, and floral. | Aids digestion, acts as a natural mouth freshener, detoxifies the body. |
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