![]() ![]() Hippocrates is frequently quoted as having said “Let food be thy medicine and medicine be thy food.” Epidemiological, preclinical, and clinical studies continue to provide fundamental insights into the dynamic relationships between nutrients-defined here as any substance in the diet that brings about a physiological effect-and health. Beliefs in the medicinal properties of foods have surfaced in many early writings of man. For generations, people have alleged that foods provide greater benefits than simply supplying energy. There is little doubt that nutrition and health are intimately linked ( Kennedy 2008). In this chapter, we use the terms “herbs” and “spices” interchangeably and assume that both have properties that extend beyond simply providing flavor and color. Thus, to avoid the health significance in any definition would appear flawed. We must remember that the quantity of an item consumed does not dictate its importance. National Arboretum offers an alternative definition and describes spices as “flavorings (often of tropical origin) that are dried and culinary herbs that are fresh or dried leaves from plants which can be used for flavoring purposes in food preparation” ( United States National Arboretum 2002). While this is a viable definition, it does not consider the biological consequences of consuming these items and how they differ from herbs. ![]() Food and Drug Administration (FDA) defines a spice as an “aromatic vegetable substance, in the whole, broken, or ground form,” whose significant function in food is “seasoning rather than nutrition” and from which “no portion of any volatile oil or other flavoring principle has been removed” ( Food and Drug Administration 2007:205-208). These terms are often used interchangeably in the scientific and lay literature. The complexity of understanding the biological response to spices first surfaces in the criteria used to distinguish what constitutes a culinary spice and how they differ from culinary herbs. 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. Today, spices are increasingly revered not only for their culinary properties but also for their potential health benefits. These valued commodities contribute not only flavors but also serve as colorants and preservatives in a wide variety of cultures. Many voyagers, including the legendary Christopher Columbus, explored the seas in search of treasured spices. Squeeze lemon to the Lemon Thyme Rasam recipe just before serving and pair it up with rice and beetroot poriyal recipe for lunch.Historically, spices have shaped many events throughout the world. Add curry leaves, let it crackle and take it off heat. While the rasam is cooking, in a tadka pan, heat a teaspoon of ghee and splutter mustard and cumin seeds. ![]() Let the rasam simmer for 5 minutes or more, so that the raw taste of the chilli in the rasam powder incorporates well into the rasam.Īdjust salt and simmer for 3 more minutes and turn off the heat. , whisk the dal and keep it aside.Īdd the dal to the tamarind tomato base and bring the thyme rasam to a boil and then reduce the stove to low flame. Once the pressure from the cooker is released naturally. Into a sauce pan, add the tamarind water, tomatoes, rasam powder, cumin powder, pepper powder, hing, a few curry leaves and salt into a pan. Add the thyme leaves, stir.īring to a boil on medium-high heat and then simmer till the tomatoes are cooked.Ĭlean and wash dal and pressure cook dal with enough water with 1 cup of water and turmeric powder for 3-4 whistles. To prepare Lemon Thyme Rasam Recipe, keep the tamarind water ready. ![]()
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