by HaniaSpices and Herbs
Spices and herbs have been in use for centuries both for culinary and medicinal purposes. Spices not only enhance the flavour, aroma, and colour of food and beverages, but they can also protect from acute and chronic diseases.
More peoples are considering the use of spices and herbs for medicinal and therapeutic/remedy use, especially for various chronic conditions. There is now ample evidence that spices and herbs possess antioxidant, anti-inflammatory, antitumorigenic, anticarcinogenic, and glucose- and cholesterol-lowering activities as well as properties that affect cognition and mood. Research over the past decade has reported on the diverse range of health properties that they possess via their bioactive constituents, including sulphur-containing compounds, tannins, alkaloids, phenolic diterpenes, and vitamins, especially flavonoids and polyphenols.
Spices and herbs such as clove, ginger and cinnamon are excellent sources of antioxidants with their high content of phenolic compounds. It is evident that frequent consumption of spicy foods was also linked to a lower risk of death from cancer and ischemic heart and respiratory system diseases. However, the actual role of spices and herbs in the maintenance of health, specifically with regards to protecting against the development of chronic, noncommunicable diseases is currently unclear. Its highlights potential health benefits of commonly used spices and herbs such as chili pepper, cinnamon, ginger, black pepper, turmeric, fenugreek, and garlic.
Today, spices are increasingly revered not only for their culinary properties but also for their potential health benefits. Although the health attributes associated with spice use may arise from their antioxidant properties, their biological effects may arise from their ability to induce changes in a number of cellular processes, including those involved with drug metabolism, cell division, apoptosis, differentiation, and immunocompetence.
The antioxidant properties of herbs and spices are of particular interest in view of the impact of oxidative modification of low-density lipoprotein cholesterol in the development of atherosclerosis. There is level III-3 evidence (National Health and Medical Research Council [NHMRC] levels of evidence) that consuming a half to one clove of garlic (or equivalent) daily may have a cholesterol-lowering effect of up to 9%. There is level III-1 evidence that 7.2 g of aged garlic extract has been associated with anticlotting (in-vivo studies), as well as modest reductions in blood pressure (an approximate 5.5% decrease in systolic blood pressure).
With increasing interest in alternatives to non-steroidal anti-inflammatory agents in the management of chronic inflammation, research is emerging on the use of food extracts. There is level II evidence for the use of ginger in ameliorating arthritic knee pain; however, the improvement is modest and the efficacy of ginger treatment is ranked below that of ibuprofen. More definitive research is required.
Spices and Herbs as Nutraceutical /Functional Food.
Herbs and spices (such as: celery, clove, cumin, garlic, ginger, nutmeg, onion, red pepper, tamarind, and turmeric) as Nutraceutical / functional foods can reduce the risk factors related to noncommunicable / lifestyle deceases that is associated with type 2 diabetes, cardiovascular illness, stroke, diabetic retinopathy (eye damage), diabetic nephropathy (kidney damage), diabetic neuropathy (nerve damage) and diabetic foot (ulcers). These plants are rich in bioactive compounds, such as, phenolics, terpenoids, flavonoids, and xyloglucan.
We minimally processed spices and herbs as nutraceutical / functional food in conventional food segment.
Spices as Culinary Masalas.
Indian masalas are popular all across the world. A blend of ground spices, masala is
used extensively for seasoning Indian cuisine. The word masala simply means a mix of ground spices. Masalas spice up an average plate of food to make every meal more interesting. The spices for masala are usually toasted to bring out more flavor and aroma, and then ground.
Masalas form an integral part of everyday cooking, and we understand this. There for we take great care in making them. We follow the authentic process of making Masalas. The purest natural ingredients from Kerala are ‘Pounded to perfection’ to give you the right blend of Masalas thereby helping you make authentic tasting dishes for your family.
Following culinary masala powders are available as our products in brand ‘hania’ with deferent quantities.
Red Chilly Powder
Coriander Powder
Turmeric Powder
Black Pepper Powder
Garam Masala Powder
Chicken Masala Powder
Fish Masala Powder
Sabji Masala Powder
Meat Masala Powder.
We are being familiar with the land of spices, set forth to deliver the high-graded products available in whole, powder or ground, cracked, bold, spent, seed, crushed, milled, and split forms. Our spices are concentrated with fadeless exotic aroma, sharp flavor, consistency, and color with longer shelf life.