Three spices that aid digestion

And in India, an ayurvedic practitioner of repute in Vadodara goes by the title of “Rasoyi Vaid” (kitchen doctor) since he prescribes — with considerable success — medicines that are available on our kitchen shelves.

It is thus appropriate to continue to highlight the health benefits of spices. This time, I’ll mention three commonly available spices that are somewhat alike in appearance and provide similar health benefits.

A common complaint of my patients is the occurrence of flatulence. To an extent, this occurs naturally, as a result of the digestive process. However, modern sedentary lifestyles and dietary practices tend to increase flatulence in our digestive tracts. I have found that the use of three commonly used spices — ajwain (aniseed/Indian celery seed), saunf (fennel) and zeera (cumin) can help alleviate the problem to a large extent. In addition, these spices bring other medicinal and health benefits as well.

Traditionally, celery seeds and aniseed are added to those dishes that have a tendency to cause flatulence. These seeds, though small in size, have a pungent taste and the presence of volatile oils lends them a strong smell.

Ajwain is well known as a digestive aid. Indeed, it is the most effective of all carminative herbs and its oil-also called caraway — has some anti-microbial properties as well. Infant colic has been traditionally treated with a poultice of ajwain.

The anti-spasmodic properties of this seed are thought to relax the uterus and thus provide relief from menstrual cramps too. It is also said to enhance milk production in lactating mothers.

The seeds of Cumin, commonly known as zeera, have earned considerable repute as a corrective agent for flatulence, colic and dyspepsia and as an appetite stimulant.

This spice is used either in the whole form or powdered and to enhance its aroma, it is best roasted before use.

The carminative properties of zeera are considered as good as that of ajwain. There is interest in zeera as a possible anti-cancer agent and as a scavenger of free radicals in the body and investigations regarding this is on in scientific circles.

Almost every Indian restaurant — especially the Mughlai ones that I have been to in different parts of India and abroad — offer saunf (fennel seeds) after a meal to aid digestion.

Different regions of the world put the spice to different uses. Fennel stalks (instead of the seeds) are becoming more popular in the US as a vegetable or salad, but its European role in cooking is as a flavor for bread and confectionary and fish. In China, it is found in the well-known five-spice powder, which includes Szechwan pepper, aniseed, clove and cinnamon.

And finally, here is a recipe that combines the digestive punch of the 3 spices for all gastronomes.

Keep a mixture of roasted cumin seeds, fennel and aniseed in equal proportions handy. After each meal, take half to one teaspoon of this mixture, chew well and swallow with one-third of a cup of warm water to zap up the gas molecules.