Spices serve not just to flavor Nepalese cuisine but also to nourish both body and mind. The meticulous selection of herbs and aromatics aims for more than taste – it seeks to harness their innate medicinal properties that nourish the body and mind with every bite. From ginger and garlic to turmeric, cumin, and coriander, these common yet powerful spices have been used for centuries in folk remedies and Ayurvedic tonics.
Turmeric
Nepali cooking uses haldi liberally to aid digestion, calm inflammation, and possibly ward off disease. Curcumin, the active compound in turmeric, is a natural antioxidant and anti-inflammatory. Studies show it may help manage arthritis, diabetes, heart disease, and more.
Beyond curries, turmeric milk or haldi dudh is a traditional home remedy. Turmeric’s anti-inflammatory properties can help relieve cold symptoms, sore throats, and respiratory issues. Ayurvedic medicine considers turmeric a Rasayana – a rejuvenator that supports overall health and longevity.
Turmeric’s medicinal qualities are thanks to curcuminoids – polyphenols that give the spice its therapeutic effects. Curcumin comprises around 3% of turmeric but despite this, research shows it exerts powerful healing actions at a cellular level.
Curcumin helps fight inflammation by inhibiting the activation of inflammatory proteins. This may reduce swelling in arthritis and inflammatory bowel disease. Curcumin also acts as an antioxidant by neutralizing free radicals that damage cells. It can boost antioxidant defenses and detoxification in the body.
Curcumin appears able to slow cell proliferation and induce cell death in certain cancer cells. Studies show it may benefit those with cancers of the breast, prostate, liver, and more. However, researchers caution that curcumin alone is unlikely to treat cancer and must be combined with conventional therapies.
In Ayurveda, turmeric is used to manage a wide range of conditions: hormonal imbalances, diabetic neuropathy, liver disorders, ulcers, skin issues, respiratory problems, and more. By supporting cell repair, immunity, and detoxification, turmeric helps maintain overall health and wellness.
Cumin
Jeera’s aromatic seeds add depth and warmth to Nepali curries and lentils, while also settling stomachs and promoting digestion. Cumin oil possesses carminative properties that ease indigestion, gas, bloating, and stomach cramps.
The phytochemicals in cumin exhibit antioxidant, antibacterial and antifungal effects. They can help modulate blood glucose levels, promote heart health, and support the immune system.
Traditionally, cumin has been used as a galactagogue – a substance that boosts breast milk supply. The lignans in cumin seeds are thought to stimulate prolactin hormone secretion and milk production in lactating mothers. However, research on this is still limited.
Cumin’s health benefits stem from cumin aldehyde – an aldehyde that makes up around 50% of its essential oil. Cuminaldehyde possesses potent antioxidant and antimicrobial activities that act against pathogens without harming beneficial gut bacteria.
Jeera also contains high amounts of iron, a critical nutrient in Nepali diets. Regular consumption of cumin can help fight iron-deficiency anemia. The spice’s vitamin C content further aids iron absorption from plant-based meals.
Nepali cuisine expertly blends these healing spices into wholesome meals with the holistic aim of nourishing the body, mind, and soul. Each dish strives to honor the medicinal properties hidden within these magical aromatics, aiming to truly deliver “food as medicine.”