The role of garlic and ginger in Indian cooking

Garlic and ginger have an important role for centuries in Indian cooking.

Ayurveda places a high value on both herbs because of their health benefits and can be eaten either cooked or raw.

Garlic is eaten raw or added in chutneys because keeps the body warm and help fight against viral cough and cold. Ginger is used in curries to help with digestion and acid reflux. Both are used in a paste form and can be made in advance and kept in the fridge.

In a study done in Israel, it has been shown that eating garlic helps to prevent infections and also to maintain a good weight.

Garlic contains a compound called 'allicin' that controls high blood pressure and cholesterol in the blood. It reduces the LDL cholesterol in the blood and increases the good cholesterol HDL instead.

It has been found that eating a clove of garlic everyday reduces cholesterol by 10%. It also prevents blood from clotting in the arteries, which is one of the causes for high blood pressure and heart attacks.

It can increase the body's immunity with its antiseptic properties and prevent heatstroke. Garlic also contains calcium, phosphorus, potassium and iron.

Ginger is spicy and warm and contains carbohydrate, protein, phosphorus and calcium. When used in cooking, it enhances the taste and flavour of the food.

Ginger has the same medicinal properties like garlic and can help the body to keep warm and to prevent infections. It is safe for pregnant women to use as a way of controlling nausea.

Source: Better Health Lab

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