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Turmeric updated 4/18/ 2020

Curcumin / Turmeric page-2

Corianderndrum sativum

The root, seed and leaf have all been added to curries. This herb was used in ancient Egypt as an aphrodisiac and as a wine flavoring by the Greeks. It has also been used to ease migraines and for gastro-intestinal complaints. The essential oil of this plant has been used for everything from flavoring toothpaste to medicine. Coriander is a chelator of metals specially it will remove mercury from the body. Strange observation is Latino kids do not get autism most likely as their diet has Coriander which removes mercury. California school teachers have not reported Hispanic kids having autism.

Ginger (Zingiber officinale)

improves mans organs strenght.

Chilli (Capsicum spp)

The hot constituent of cayenne is a substance called capsaicin. It has been used as a pain reliever for centuries as well as an aid to increase circulation. Cayenne is also surprisingly effective in the treatment of ulcers and even eye problems. Cayenne, when applied directly to a wound, will almost immediately stop bleeding. It is also suggested that the consumption of hot peppers stimulates the body to produce endorphins. Eating is supposed to be a pleasure, and this could certainly be a contributory factor to our enjoyment of a good curry.

Cardamom (Elettaria cardamomum)

Used in Indian garam masala, Arabbaharat, Ethiopian berbere and of course in curry dishes, cardamom not only lends a sweet flavor to these dishes, it also has the ability to stimulate digestion, and is given for fatigue and fever. The essential oil from the ripe fruits of the plant is used in liqueurs and perfumes.Cardamon is a detoxifying agent removes toxins and prevents diseases.

Black Pepper (Piper nigrum)

Stimulates gastric flow, acts as an anti-bacterial anti-inflammatory  agent and helps relieve headaches and diarrhea. Black pepper, when cooked, can actually be harmful in large amounts because it acts as an irritant to the gastro-intestinal system.

Cloves (Syzygium aromaticum)

Cloves have been used to keep fats from turning rancid and to preserve foods. They are used to flavor everything from pumpkin pie to chewing gum. Medicinally, cloves main action is that of an anodyne (topical pain reliever). They will take away tooth pain in minutes.

Fenugreek (Trigonella foenum-graecum)

This has been used to help relieve digestive cramps, menstrual pain and to reduce fevers. Fenugreek seeds have the unique ability to stimulate breast tissue to lactate (especially when used with blessed or milk thistle). It has also been used to increase breast size (look at the ingredients of most herbal breast enhancement products; it will almost always top the list).

Fennel (Foeniculum vulgare)

Fennel is used to allay hunger pain, ease indigestion and as a diuretic. Fennel along with anise is the main flavor in liquorice (liquorices the herb has almost no flavor aside from that of sweet dust).

Looking at the ingredients and their medicinal action, it is easy to see a pattern emerging. These spicy foods have evolved over the ages to relieve common health complaints of the people in the area where they are eaten. This evolution was not conscious, but rather society choosing over a number of years ingredients that make them feel better and rejecting ingredients that have less desirable effects. Curry-like dishes contain elements that aid digestion and ease stomach problems - a common complaint in areas where sanitation issues cause disease. Some constituents of curry are antibiotic (also helpful in developing world countries as both a preservative and to kill harmful organisms), and spicy (hot foods tend to increase the body's thermostat, making you cooler). The same holds true for some Mexican, South American, and African foods that are very spicy and contain related ingredients with the same medicinal actions.

Continue to first page for info on curry powder spices