PADOS KI DUKAN
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but a term used by Western people and refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. Indian Spices are good source of dietary fibre and they do not contain cholesterol.
Indian Spice like turmeric is a natural antiseptic.
Cumin in particular has sleep inducing property and also acts as relaxant. It helps in digestion, treatment of diseases like asthma, arthritis. It improves memory and overall mental function, and helps in recovery from amnesia.
Black pepper helps the body remove harmful free radicals and help protect from cancers and diseases.