Benefits of Herbal Teas and Indian Spices

DevikaPrimic By DevikaPrimic, 3rd May 2012 | Follow this author | RSS Feed
Posted in Wikinut>Health>Alternative Medicine

Herbal teas and Indian Spices are used by many people, one must seek professional help before trying any herbal plant.

Herbs and Spices

Ajowan

Ajowan has the same flavour like thyme. You should crush this spice before using, a process of releasing the oils and flavour.
Used in starchy foods, casseroles and lentil dishes. Is in toothpastes for its flavour and in some cosmetics too. A treatment for diarrhea, which is used as a home-made remedy for indigestion, colic, and has helped people for other ailments, especially, like the relief of asthma and arthritis.
An annual herbaceous plant, grown in India, and in the Middle Eastern countries.

Allspice
Allspice, is a combination of spices from cinnamon, cloves, ginger, and nutmeg. It has been mistaken for black pepper in Spain. A unique spice compared to other herbal spices. The Allspice berries is grown in the rainforests of South and Central America where it grows wild of the evergreen tree. This spice comes from Jamaica, with a well-suited climate and soil. It was once used to cure meat in some parts of the world, as believed in the ancient times.

Amchur

Amchur in a form of powder which is from an unripe dry mango, used with turmeric, the whole fruit is sliced and dried in open spaced areas with direct sunlight. The mango tree is grown in India, and is one of the oldest trees to be cultivated for its fruit, it has spread to most parts of the world including South Africa. A tree that prefers tropical climates, is a family of the cashew and pistachio nut.

The mango is popular in many foods, now used in chutneys, or pickles and has a acidic taste. It is used in Indian cooking for flavouring curries, and soups, is beige in colour when in powder form and with a tangy taste.

A taste of satisfaction for grilled foods, can be used as a marinade and in most cuisines. In Asian regions the Amchur spice is used as a dye, this was sometime ago, the leaves of the mango tree was fed to cows and afterwards their urine was used as a yellow dye. Many traditional methods were used for herbs and spices centuries ago. A fleshy fruit with a tasty flavour, sometimes eaten with curry powder and salt, while still green, by most Indians.





Angelica

Angelica was first grown in the Northern part of Europe, but was only used much later. Thousands of years ago it was used to protect the young from evil. Tobacco was made from the fresh preserved roots and used as snuff to the American Indians. It was discovered in the early times that Angelica was used by Virginian Indians for their beliefs.

A family of the fennel, parsley, chervil, carrots and parsnips, a perennial plant with green to white flowers. It has leaf stalks like celery, and grows in damp areas.

All the parts of this herb is eaten. The roots and stems contain an essential oil that has a licorice flavour which is used for perfumery, the leaf stalks which look like celery are sometimes used as a vegetable, the seeds are used in cookies and sweets, and the stems can be candied and used in cake decorating.
The young leaves are added to fruit or leaf salads. The small flowers are good in fruit salads and cream cheeses, because it reduces acidity, used in orange marmelade, sorbets and fruit syrups. A herb not easily found.
This herbal spice is used for increasing a person's appetite, tea is made from its leaves which is used for the calming of the nerves and is a healing herb for digestion.
When handling this plant, use gloves to protect your hands and under no circumstances should pregnant women and anyone who is diabetic use this spice. If the seeds and the stem are used in small amounts, it is safe for an individual, but excessive use of fresh roots are poisonous.

Annatto
Annatto is used as a spice and to dye items, and can be utilized in many other ways, like in the colouring of confectionery, butter, smoked fish and cheeses, cosmetics and in textile manufacturing. It has a bright and exotic appearance and is used in many kinds of dishes. A spice for the
flavouring of soups, or other normal daily cooking menus.The seeds are red with a sweet and peppery taste. Annatto seeds are put into hot water until the actual colour is obtained after washing and drying from the pod, thereafter it is used for colouring rice and other stocks. Keep in dark spaces to last longer. This herb was once used for controlling fevers, and kidney diseases, but now is mostly used in ointments, and used as a dye, sometimes as an insect reppellent in some places.



Anise Tea
Anise Tea as a plant and dried Aniseed as spice
A tea from the Middle east, the family of this herb resembles members of the carrot family which includes, fennel, dill, coriander, cumin and caraway. The Anise plant is lobed in shape. The leaves helps an individual, to ease coughing, loosens phlegm in the lungs, relieves you from hiccups, treats colic, pneumonia and bronchitis, and it can be used to treat scabies or lice.
Anise tea, is known as Aniseed, a spice that is used in Indian cooking. Anise Tea is brewed by boiling one and half cups of water, with two teaspoons of dried anise leaves or seeds, and, then to be soaked for ten minutes, with a sweetness of your choice. It is important to note that the Japanese Star Anise, is not the same herb, it is poisonous.
Use with caution, especially, for those who have hypersensitive skin when applying the Anise oil, or with skin problems. Avoid in endometriosis and estrogen-dependent cancers.

Tags

Green Energy, Herbs, Herbs And Spices, Herbs And Supplements For Menopause, Herbs For Heart Care, Herbs For Kidney Detoxification, Herbs For Liver Care, Herbs For Menopause, Herbs That Heal

Meet the author

author avatar DevikaPrimic
I am a published author of Raising Teenagers The Best Way, and many kindle publications on Amazon.com .

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