The use of spices in traditional indigenous medicine is an emerging area of research. Whether to complement Western medical practices or as alternative drugs, people are looking for natural ways to stay healthy and prevent diseases.
Traditionally, spices have been used for medicinal purposes throughout history and across different cultures. They help in boosting energy, relieving stress, aiding digestion, and relieving cold symptoms and headaches.
Traditional Medicinal Uses
The use of spices in traditional indigenous medicine is a very ancient practice. It has been around since the Stone Age and is much more widespread than some of the other traditional medical sciences.
Traditional indigenous healing is a form of holistic health care that incorporates divination, spiritualism, and herbalism. It focuses on a person’s culture, beliefs, and knowledge that are prevalent in their community.
It is based on the belief that illnesses are caused by natural and supernatural forces. Treatment involves divination, incantations, animal sacrifice, and herbs.
It is believed that spices have medicinal effects by acting as additive or synergistic agents. For instance, ginger, when combined with turmeric, lowers fevers and coriander stops diarrhea and removes phlegm.
Prehistoric Medicinal Uses
The use of medicinal herbs has been a part of human history since the earliest days of civilization. Herbs are still used by many modern day people to fight off the common cold, relieve the pain of arthritis and to improve one's digestion.
One of the most commonly used medicinal plants in Canada is a prickly shrub known as Devil's club (Aloe vera). It is a panacea and a general tonic, promoting a wide range of positive outcomes including rheumatism, ulcers, scurvy, heart disease, headaches, coughs, and tuberculosis.
This spiffy plant is the stuff of legend, and has a well-documented history among Indigenous Canadians. Its tawny-coloured leaves are a source of vitamin A and C, and its nifty little fruit is the best source of vitamins A and B12 for the average diet. Among the Cree, Mi'kmaq and Algonquin, it is an important medicine to this day. It was also the first plant to be introduced by European settlers into Canada.
In the vast Mesoamerican region, which is home to 56 ethnic groups, medicinal plant use is still a strong part of traditional indigenous medicine. A broad range of plants are used for various purposes, from seasoning to treating disease and illness.
Despite the introduction of modern medicines and illnesses, traditional knowledge continues to be the mainstay of medical systems in Mesoamerica. Native people continue to probe their local remedies and to develop new ones when they encounter diseases that were not known in their ancestral territories.
Ethnobotanical studies have yielded a wide array of ethnofloristic data on medicinal plants. This has facilitated the compilation of a number of inventories and the inclusion of native species in the Mexican Herbal Pharmacopoeia (Appendix VI). These data can be used to foster the integration of traditionally used botanical drugs into primary health care in Mesoamerica. This approach can contribute to fostering access to integrated healthcare for all citizens.
European Medicinal Uses
A large number of herbs and spices are used for medicinal purposes since ancient times. They are a part of culinary culture and have various medicinal activity like purgative, laxative, expectorant, carminative, diuretic etc.
Europeans brought many spices and herbs to the New World. Sassafras bark, sage, cloves, cinnamon, vanilla, ginger and juniper berries were all introduced into colonial America.
Another important herb used by Indigenous peoples in Canada is alder (Aldera species). It was a common medicine for Cree, Mi'kmaq, Algonquin and Haudenosaunee, wherever they lived; it is a strong antiseptic and has been found to help treat toothache, internal bleeding, rheumatism, coughs and tuberculosis.
In Nkonkobe municipality, the Xhosa people still have traditional knowledge of the use of spices for both culinary and medicinal purposes. However, the knowledge of these plants has been eroded by a lack of enlightenment and interest among the youth. This study therefore seeks to document and preserve the indigenous knowledge of these plants for the benefit of the community in Nkonkobe municipality and Eastern Cape Province of South Africa at large.
Frequently Asked Questions
What is the Thai use for mint?
Thai cuisine uses the most popular type of mint, the lime-leaf (Mentha cevina).
It has a mild, lemony flavour that adds freshness and zing to dishes. Thai dishes can also be enhanced by adding other spices such galangal or coriander to their flavour.
Mint is a versatile herb and can be used in both sweet and savoury recipes. You can create authentic Thai flavours by choosing the right herbs, spices, and aromatics.
Next time you make Thai food, add some lime-leafmint for more flavor!
Enjoy your cooking!
What spices are used to make Thai cuisine?
Thai cuisine is well known for its diverse flavour profiles. These flavours come from unique and flavorful spices that create various delicious dishes.
Common ingredients used in Thai cooking include lemongrass, galangal, kaffir lime leaves, chillies, garlic, shrimp paste, coriander, cumin, turmeric, and more.
Each of these spices is integral to Thai cuisine's unique flavour profile. Lemongrass is often used in soups, curries, and stews; galangal adds a slight peppery note to dishes; kaffir lime leaves impart a citrusy aroma; chillies provide a spicy kick; garlic adds a sharp and pungent flavour to dishes; shrimp paste adds an umami depth to food; coriander has a mild, yet fragrant aroma; cumin brings a smoky note to dishes; and turmeric gives food a vibrant yellow hue.
These spices are combined to create complex flavour profiles specific to Thai cuisine. Chefs can create delicious and aromatic dishes by using a variety of spices. Stock up on these spices if you want to incorporate the Thai flavours into your cooking.
What are the spices, condiments and seasonings Thailand uses in its dishes?
Thai cuisine is a mix of Asian influences. Its roots lie in India, China, and Southeast Asia.
Freshness, the essential ingredient of Thai cuisine, is key. You get more flavor if ingredients are picked in the early stages of cooking and then cooked quickly. This is why meats and fish, as well as vegetables, fruits, nuts, seeds and grains, are often eaten raw and served warm.
Spices and sauces add complexity and fragrance to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. are used frequently.
Statistics
India contributes to 75% of global spice production. (en.wikipedia.org)
According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
Knowing how to choose the best herbs and spices for your dishes is essential to being a good cook. There are hundreds of options, so where do you begin when deciding which ones to add to your pantry?
When selecting spices, you need to be aware of three key factors: cost, shelf life, flavour, and cost. Depending on whether you are cooking meat, fish, vegetables or pasta, the flavour profiles of spices will vary. So once you've decided on a category, you'll need to narrow down your choices based on these differences.
The shelf life of spices can also vary. Some spices are good for a lifetime, while others can be lost quickly. For example, cayenne pepper lasts for years, whereas oregano loses its potency after two months. Then there's the price. The price of spices can vary from $1 per tablespoon to over $100 per ounce. This means you need to balance quality and price.
It is also important to decide if you prefer organic ingredients or not. Organic products are less chemically and pesticide-laden than other alternatives. They are better for your environment and health. However, they often cost more, so you'll need to weigh those costs against the benefits.
Shopping online is the best way to ensure you pick the right spices for your kitchen. Online retailers provide extensive information about each product including reviews, prices, ratings and ratings.
Once you have narrowed your selection, you are able to place an order directly at the retailer. After you have received your items, keep them safe in an airtight container away from heat or light.
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