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History of Indian curry.

Indian cuisine has evolved in the span of 5000 years! Through many different cultures and traditions that came and went from India dropped a lot of their culture and tradition which affected Indian cuisine a lot. You will find a heavy taste of spics and staple ingredients like lentils and vegetables to be used more in an Indian Food Menu. Indian cuisine uses peanut or vegetable oil as its staple cooking material. Rice and roti (flat bread) are used as supplementary appetizers in dishes.
When most of us think of the word “curry”, we picture colorful Indian dishes with a thick sauce. While the majority of the western world believes that the word curry refers to all Indian food, in India, it’s a different story.
In India, there is a spice called curry leaves, a pan called the karahi, and about 5 dishes commonly called curry. These dishes include chicken curry, lamb curry, egg curry, fish curry, and kofta curry. All of the other Indian dishes that we think of as curries actually have their own unique names on the Indian subcontinent.
In this article, we will talk about what curry is and isn’t in India, common misconceptions about curry, and the top curry and non-curry dishes you should try.

Origin of curry

Curry has a charming history, one that points to many countries and their glorious cultures. Curries from Southeast Asia to the Middle East to India, have been a staple of eastern cuisine for centuries. As one can see today, it has spread from its early origins to find a place on countless dining tables around the globe and is enjoyed by people of all ethnicities and nationalities the world over.
However, the truth is that no one really knows when curry was invented or started to be used in Indian cooking, What one knows is that the use of spices in a sauce to flavor meats has been traced back to 2500 BCE from Mohenjo-Daro. Archaeological evidence further showcases the use of a mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods, with which food was flavored.
From there, it is thought that curries were spread across Asia and Europe via Indian monks traveling the Silk Route. Curries were also influenced by new world explorers from Spain and Portugal that brought chili peppers to India, prior to which the most pungent ingredient in curries was black pepper. The expansion of curries throughout Asia was further accelerated by the British that introduced Indian curries to Japan and hence one can say that the curry traveled to all British conquests.

What is curry powder?

The word ‘curry’ comes from the Tamil word “Kari”, which simply means ‘sauce’. In India and around the world, there are thousands of different types of curry. Its taste and consistency vary from place to place, accommodating the geography, availability of ingredients, and the cultural and religious preferences of the people residing in the specific region.
Curry powder, on the other hand, can fancily be termed a potpourri of spices. Simply put, it is a ‘dry mixture of spices’ that goes into making any curry. On supermarket shelves, this mixture includes turmeric, ground coriander ground cumin, ground ginger, and black pepper.
This modern version was concocted and brought to Britain from India by soldiers returning home during the British rule of India. The idea was to mix the common ingredients that went into making the most popular versions of Indian curry and achieve the same taste on British soil.
However, this curry powder alone was never meant to flavor a dish, and it was certainly not meant to be used uncooked as a flavoring agent for ‘curry chicken salad’. The pungent flavor of curry chicken salad is one reason some people associate ‘flavor’ with the word ‘curry’.
How curry got its name
There are many stories about how the word “curry” came to represent all Indian dishes. Most of them start with the British who when they came to India had problems pronouncing many Indian words that were o different from their own language.
While ‘curry’ doesn’t exist in Indian languages, there is a Tamil dish called Kari which I a specific dish with a gravy sauce. It is possible that the British heard this word and started using it as a general description of Indian cooking without knowing its real meaning.
Some people also believe that the word curry comes to from the word karahi which also sounds similar and is a type of two-handled pot that is used to make many North Indian dishes.
What is curry
Although curry is not an Indian word, it has been more or less adopted by the Indian subcontinent with a similar meaning to the word “stew”. Indians tend to only call a few very basic dishes curries such as chicken curry, fish curry, and egg curry. Other more complicated dishes are often called by their specific names.
Curry dishes usually start with a tomato and onion base to which spices like cumin, coriander, chili powder, turmeric, and sometimes garam masala are added. Most curry dishes are more watery and simple than other Indian gravy dishes and are more likely to have a milder flavor.
There is a large variety of curries and they are often made differently depending on the region. Every state or city in India may use slightly different ingredients in chicken curry. Fish curry is very popular in southern and western India with Kerala and Goa making their own distinct versions.
Egg curry is a very popular dish in Punjab where whole eggs are boiled and then added to tomato and onion gravy. Lamb curry is another favorite in North India.

  1. Chicken curry
    Chicken curry is a dish that is loved across India and is prepared in many different ways. Standard chicken curries are made from chicken stewed in onion and tomato sauce with ginger, garlic, chili peppers, and spices. In South India, they often add coconut and curry leaves to chicken curry.
    One famous version of chicken curry comes from Maharastra in Western India and includes coconut milk along with a spicier flavor. Most chicken curries as garnished with fresh coriander and then served with rice or bread called roti.
  2. Fish curry
    Fish curry is often eaten in the coastal regions of India. This dish is a staple in Goa which is famous for its tangy and spicy flavor. Goan fish curry is usually made with white fish, incorporates both North Indian ingredients, and is usually served with plain rice.
    South Indian fish curry has a sweet and tangy flavor and is locally called meen kulambu. The tangy flavor in this curry comes from tamarind which is a common South Indian souring agent. Kerala fish curry is particularly famous for its creamy sweet coconut sauce and hot chilies.
    Some fish curries are served with bones, so make sure to be careful when eating.
  3. Egg curry
    Egg curry or anda curry is the most popular form of vegetarian curry. Most recipes for this dish come from North India and are particularly popular in Punjab. Often served with rice, this dish has a tomato and onion base and includes potatoes and boiled eggs.
    In anda curry, the eggs are often boiled and served whole. Some recipes call for the boiled eggs to also be fried before being added to the sauce.
    Like other curries, this dish will vary greatly from region to region, and depending on where you try it, it may include ingredients like cashews, yogurt, and coconut milk, but the spices will typically stay the same.
  4. Lamb curry
    Lamb curry or mutton curry is a classic North Indian dish that is also loved in Pakistan. This curry has an onion and tomato sauce and is cooked for long periods of time to bring out the flavors of the meat. This dish is often served with rice, but sometimes is thickened and served with a bread called chapati.
    The most famous versions of lamb curry are served in Kashmir, West Bengal, and Odisha, the curry is always made with goat meat. In West Bengal, the dish is known as Kosha mangsho and has a thicker gravy than other curries.
    Another popular version of this dish was created during the time of the British Raj and called railway mutton curry. This type of lamb curry was famously served on trains during the colonial era and included coconut milk and tamarind to extend its shelf life and give it a tangy flavor.
    Railway mutton curry can be found at several restaurants throughout India including Oh! Calcutta! in West Bengal.
  5. Vegetable curry
    Vegetable curry is just what it sounds like. An onion and tomato-based gravy with an assortment of vegetables.
    Depending on where you go in India, vegetable curries can include a variety of different ingredients from potatoes and cauliflower to okra and green beans.

Why choose Us?

Human chooses their food through their sensory organ. The more sensory organ is attracted to the food the more the food is chosen and consumed. Human sensory organs are the eye, nose, ear, tongue, and skin. The food characteristics such as appearance, texture, odor, and taste are analyzed by its sensory organ which is controlled by its brain.
As Indians, we are attracted more towards Indian-style food than various international-style food because we consume it on daily basis and it has been adapted by sensory organs. To fulfill this requirement with a twist we liplick pizzeria created a new version of fusion food is which Italian pizza with Indian toppings.
We have used primary Italian pizza which comprises flatbread, pizza sauce, and mozzarella cheese, and gave it a twist by adding a variety of Indian-style toppings on it to give it a unique taste. As you know in India there are numbers of flavourful foods which are cooked according to their region which gives each food item its own taste, appearance, flavor, and texture we have selected some toppings according to the region to give you a fun and Joyful food experience.
As food culture of India changes according to its region. some of the ingredients and making process are based on Ayurved. Ayurveda plays an important role in Indian cooking ingredients the application and reduction of heat and cold, time for the process, addition of ingredients on a fixed time, etc. are some of the key factors in ayurvedic cooking. Many of the ingredients in cooking have their own medicinal value which helps our body to cure many illnesses and diseases when used according to ayurvedic way. many international brands come to India and do much research to attract indian customers in which they infuse Indian taste into that kind of product

What is LipLick Pizzeria?


The word curry immediately brings to mind an Indian delicacy full of flavor and richness. One could say that it emulates the personality of its country of origin. Over the years, curry has evolved to become more than just food; it evokes an emotion- one of warmth while tickling your taste buds and making your mouth water at the sheer thought of it! A simmering bowl of freshly made curry can take you on a journey of the senses. After all, very few dishes can contest this taste and aroma.

But what if we told you that curry is not a flavor, but rather that it simply means ‘sauce or gravy’. This popular Indian dish is usually made with vegetables and meat and served over rice, roti, naan, etc. It’s heavily spiced and is never lacking in taste. Curry can be mild or it can pack some serious heat, depending on your preference and tolerance for spicy food.
Curry is one of the most famous meals in Indian cuisine and The first choice of Indians in daily meals.

According to Ayurveda, Indian food is a balance of 6 flavors: sweet, sour, salty, bitter, spicy, and astringent. Each flavor is imported from a particular ingredient in a dish. This is the uniqueness of Indian cuisine.

If you look at a simple chicken curry, you will be surprised to find out that it is an amalgamation of 6 distinct flavors. chicken and onion lend a sweet taste, whereas tomatoes lend a sour taste. salt imparts a salty flavor, whereas, fresh coriander imparts a bitter flavor. Ginger and garlic are responsible for the pungent taste. Turmeric works as an antiaging. Every dish that you find in Indian food is a combination of 6 distinct flavors.

Combination of exotic spices
Indian food is loved by everyone because of the natural and exotic spices that are used in the dishes you will be surprised to know that there is no curry powder available to cook Indian curries. people mix various spices such as coriander, cumin, and chili powder to create the perfect taste. So, we know about the benefits and taste of Indian curry, It fulfills an imported role in Indian cuisine.

That’s why we started lip lick pizzeria to provide you with good quality and the best fusion of Indian curry and Italian pizza.

Indian food will definitely satiate your taste buds and leave you craving more. if you try our pizza recipe.

You will be able to experience the exotic spices mixed in a particular pizza to create a sumptuous flavor.

We hope that our learning more about curry has motivated you to try our unique style of pizza. we try to give you knowledge about our food culture.

Types of curry.

Given its extensive spread across the world and the many cultures that celebrate and enjoy a curry in their cuisine, we feel there is truly something special about curry and curry recipes. Whether you like it mild or extra spicy ( Indian hot, as some people may say), curry is undeniably a comfort food that nearly everyone enjoys. And with the rise of vegetarian curries, an ever-increasing number of people are now able to discover and relish their deliciousness.
Indian curries in particular are known throughout their home country as a dish that brings people together, either for a quick snack or a decadent meal shared by family and friends. This is a trend that has been brought to many countries with Indian communities, and undoubtedly when most people think ‘curry’, they think of delicious Indian food.
When looking at different curries, they usually have at least one or two things in common. Some of the most popular types of curries are red, yellow, green, massaman, panang. These curries vary depending on region, but have some similarities in their makeup, like chilies, veggies, and spices.


The true glory of a dish really does lie in its adaptability which is one of the many reasons why curry is a global phenomenon. Let’s look at how various regions have created their own unique curry.

  1. Southeast Asia
    Southeast Asia curries have a distinct taste that comes from the usage of coconut milk. Some call it their power curry ingredient. This base is infused with spicy chilies, coriander, and garlic, but without the usual cumin that you would expect from an Indian curry. Even within countries, regional, variants of curry dishes have developed. In Thailand, for instance, there are green, red, and massaman curries, among others.
    Popular curries of Southeast Asia:
    ⦁ Kapitan curry, Singapore: The least Spicy Malaysian Curry made with turmeric and shrimp paste
    ⦁ Burmese Chicken Curry, Vietnam: A delicious combo of Indian and Thai flavors, like lemongrass and garam masala
  2. East Asia
    Japan was first introduced to curry by the British and hence, the taste was massively influenced by Indian curry. However, it became so popular that the Japanese adapted it to work a variety of vegetables like onions, potatoes, and carrots into their version while mixing it with the meat. Today, due to its uncontested popularity, some call it its national dish.
    Popular East Asian curries:
    ⦁ Japanese Curry, Japan: A rich curry sauce served over rice
    ⦁ Chinese Curry, China: Yellow curry with meat, fish, or vegetables
    ⦁ Korean Curry: More of a stew-like consistency, it consists of chicken over rice.
    Middle Eastern curries are often dry curries cooked in a small amount, the sauce essentially evaporates and leaves the spices crusted on the meat. As you bite into the meat, you immediately taste the incredible mix of spices, which becomes the highlight of your experienced!
    Popular Middle East curries:
    ⦁ Mutton and onion curry with whole spice: Mutton and onion in a curry made of chilies, cinnamon, and other spices.

While there are practical as many Indian curry variations as there are provinces and sub-regions in India, many of the most popular dishes are recognizable the world over. We have the famed chicken tikka masala, and versions that led to the making of the legendary butter. Among others are regional favorites like korma and Chettinad curry and many more! Most any Indian restaurants in the world will feature some or all of these delicious offerings.
Popular Indian curries
⦁ Chicken Tikka Masala
⦁ korma curry
⦁ Chicken coconut curry
⦁ Chicken Biryani
⦁ Butter Chicken


British curry is modified from Indian curry, so it makes sense that they are rather similar. In fact, one of the most popular curries in the UK is chicken tikka masala! Some of the earliest curries in the UK included a rabbit curry with an Indian pickle. Turmeric is arguably the most important ingredient in British curry. Likewise, curry is one of the most popular dishes in Britain.
Popular United Kingdom
⦁ Chicken TIkka masala
⦁ Lamb curry with Tomatoes


One of the most popular South African curries, Durban curry, comes with a long history of ingredients and is steeped in tradition. Durban curry has a deep red color indicative of the spice level, oil, and if it’s not a fish curry, large chunks of soft potatoes known as
“gravy soakers”.

Other Popular south african curries:

⦁ South African chicken curry
⦁ South African Lamb curry


Bahamian and Jamaican style curry are among the two most popular curries in the West Indies. Standard Bahamian curry is made with chicken and ghost pepper, so it doesn’t mess around in spiciness. Jamaican curry, on the other hand, uses chicken and has the option of adding in a habanero pepper so you can control the level of spiciness.
One can conclude then, that curry comes in many forms and with many flavors. Besides the few common ingredients between them all. it’s safe to say that what really makes a curry is its level of heat.

How many types of Pizza are available in the Indian market.

when we think about pizza, our minds tend to gravitate toward places like Italy and the United States countries with long traditions of Italian immigration and pizza consumption. when we do this, however, we miss the much larger picture of the pizza experience worldwide, particularly in countries like India with billions of people and a huge pizza industry all its own. India is an enormous country with an equally enormous appetite for pizza.
Every food culture has depend on its geographical structure and availability of resources in their country. Countries are beginning to recognize how powerful a tool food is when it comes to spreading awareness about themselves through their cuisine and food shows. Food is, after all, a soft power. One of the best examples of popularizing a country through its cuisine would arguably be Italy, with two of its national dishes that have become an international phenomenon pasta and of course, pizza.
Types of Pizza styles in India.
The original pizza recipe is a basic flatbread with herbs toppings and tomato sauce, mozzarella cheese. but in their food culture, the availability of sources and spices the style of pizza changed.

    Neapolitan or Naples-style pizza is a classic pizza with tomatoes, mozzarella, and basil
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    Deep dish or Chicago-style pizza is a baked variant with a deep and dense crust filled with tomato sauce and toppings.
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    NY- style pizza is usually hand-tossed thin-crust pizza with marinara sauce, mozzarella and pepperoni.
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    Hawaiian pizza is the most debatable pizza with a combination of pineapple and other savory toppings, such as ham.
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    Originating in Sicily, this pizza is a thick-crust rectangular pizza with loads of toppings.
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    Detroit-style pizza is square in shape, topped with brick cheese, tomato sauce, and toppings of choice. Its crust is thick, crispy, and chewy.
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    Greek pizza is a Mediterranean-style dish with lots of olives, feta cheese, onion, and other colorful veggies.
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    California pizza is a gourmet thin-crust pizza with non-traditional toppings, such as avocado, arugula, goat cheese, artichokes, spinach, and others. It’s often gluten-free.
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    Started by a popular pizza chain, stuffed crust pizza comes with a generous amount of cheese tucked inside its crust.
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Indians have adapted to it seamlessly, so much so that Indianised pizza is part of local cuisine in several of our small towns.
The creation of Indian Pizza India has not simply imported the tastes and flavors of western style pizza, rather they have made pizza something all their own. Pizza in India is known for its unique toppings and flavor sensibilities, many of which are almost entirely unknown in other parts of the world.
Some of the most popular pizza toppings in India
⦁ Golden Corn
⦁ Paneer cheese
⦁ Chicken Tikka
⦁ Chicken Salami
⦁ Chicken sausage
⦁ Tandoori paneer

Spice health tips.


It’s hard to believe, but the spices that add such wonderful flavor and fragrance to your baked pies, muffins, cookies, and cakes can also add unique medicinal value to your health. Scientific evidence has shown, through clinical trials and studies, that a few of your favorite ingredients can also have a great impact on your health and well-being.


Cinnamon is one of the most popular and well-known spices in the world. It also has unusually potent healing abilities that come from the substances found in the essential oils in its bark. A study reported by the journal Diabetes Care concluded that taking just a half teaspoon of cinnamon every day radically reduces the level of blood sugar in people with Type II diabetes, as well as decreases their triglyceride, LDL cholesterol, and total cholesterol levels.
Other health benefits associated with cinnamon include:
1) Aiding digestion
2) Relieving stiffness of muscles and joints
3) Killing harmful bacteria such as E. coli
4) Relieving menstrual cramps
5) Relieving arthritic pain
6) Preventing urinary tract infections
7) Relieving congestion
8) Increasing circulation
9) Increasing brain activity
10)  Preventing tooth decay and gum disease
11)  Toning of tissues


The mention of nutmeg usually conjures up images of holiday dishes and aromas. But nutmeg has more to offer all year round than just spicing up your holiday season. Nutmeg, a native spice of the Moluccas Islands in the South Pacific, has been known to have the following health benefits:
1) Lowers blood pressure
2) Soothes digestive upset
3) Eases joint pain and inflammation
4) Provides relief from diarrhea
5) Promotes concentration
6) Stimulates the cardiovascular system
7) Relieves pain from toothaches
8) Relieves nausea
9) Relieves insomnia
10) Calms muscle spasms and anxiety
11) Helps remove toxins from the liver


Cloves are used frequently in gingerbread cookies, pumpkin pies, and even chili recipes for added warmth, sweetness, and fragrance. But the active component in cloves’ volatile oils, eugenol, has made them the subject of numerous studies.
The results of these health studies revealed the following ways in which cloves are helpful:
1) Acts as a mild anesthetic
2) Acts as an anti-bacterial agent
3) Reduces inflammatory symptoms
4) Relieves symptoms associated with asthma
5) Relieves symptoms of rheumatism and arthritis
6) Eliminates intestinal parasites
7) Contains excellent sources of dietary fiber
8) Contains excellent sources of Vitamin C
9) Contains excellent sources of omega-3 fatty acids
10) Contains good sources of Calcium
11) May stimulate creativity and mental focus
12) Prevents toxicity from environmental pollutants
As you can see, cinnamon, nutmeg, and cloves have many therapeutic effects and add significant value to a healthy diet. However, it’s recommended that they not be eaten every day or you run the risk of developing an allergy to them. Also, spices are not necessarily a “cure” for the disease but are rather an adjunct to a healthy lifestyle.


All peppers are an excellent source of vitamin C. Green bell peppers contain as much as two times vitamin C as oranges while red or yellow pepper packs three or four times the daily value of vitamin C.
Besides being power-packed with vitamin C, bell peppers also provide vitamin B6, phytochemicals such as lycopene and beta-carotene (the precursor for vitamin A), folate, potassium, and plenty of fiber. Chilly peppers contain an additional substance, called capsaicin which has many health benefits:
1) Effective treatment and natural pain relief for inflammation such as arthritis, psoriasis, and diabetic neuropathy.
2) Reduce the risk of heart attack and stroke as it helps to reduce cholesterol levels and the formation of blood clots.
3) Clear blocked nose and congested lungs.
4) Prevent prostate cancer by inhibiting the growth of cancerous cells? Prevent stomach ulcers by killing bacteria in the stomach and stimulating more protective stomach juices.
5) Help to lose weight as it speeds up the body’s metabolism rate, and suppresses appetite and cravings for sweet foods.
6) Lower the risk of Type 2 diabetes by controlling blood sugar.


Turmeric is one of nature’s most powerful healers. The active ingredient in turmeric is curcumin. Turmeric has been used for over 2500 years in India, where it was most likely first used as a dye. The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer’s disease.
Here are 20 reasons to add turmeric to your diet:

  1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
  2. When combined with cauliflower, it has been shown to prevent prostate cancer and stop the growth of existing prostate cancer.
  3. Prevented breast cancer from spreading to the lungs in mice.
  4. May prevent melanoma and cause existing melanoma cells to commit suicide.
  5. Reduces the risk of childhood leukemia.
  6. Is a natural liver detoxifier.
  7. May prevent and slow the progression of Alzheimer’s disease by removing amyloid plaque buildup in the brain.
  8. May prevent metastases from occurring in many different forms of cancer.
  9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without side effects.
  10. Has shown promise in slowing the progression of multiple sclerosis in mice.
  11. Is a natural painkiller and cox-2 inhibitor.
  12. May aid in fat metabolism and help in weight management.
  13. Has long been used in Chinese medicine as a treatment for depression.
  14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
  15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.
  16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
  17. Studies are ongoing on the positive effects of turmeric on multiple myeloma.
  18. Has been shown to stop the growth of new blood vessels in tumors.
  19. Speeds up wound healing and assists in the remodeling of damaged skin.
  20. May help in the treatment of psoriasis and other inflammatory skin conditions.


Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant.

Bay Leaf:

Bay leaves contain compounds called parthenolide which has been helpful for the treatment of migraines, which could explain its traditional use as a natural headache remedy. They also contain eugenol, a compound with anti-inflammatory and antioxidant properties, explaining their long use in herbal cold remedies.

Caraway Seed:

Another spice considered to have antibacterial and anti-inflammatory effects, caraway has been used for cold relief, toothaches, and to boost immune function. It also aids digestion, settles the stomach, and relieves bloating.


This versatile spice is included in a wide range of dishes, from Indian curries to desserts and teas. It’s believed to counteract stomach acidity, stimulate appetite, ease nausea, cure bad breath, and relieve gas and bloating. It’s referred to as the “Queen of All Spices” it contains potent antioxidants and is often included in liver detox. Cardamom has also been used as both an aphrodisiac and to fight obesity. Yet more study needs to be done on how well it may aid weight loss.


The seeds of the cilantro plant, coriander contain antioxidants that help keep animal fats from becoming rancid and other compounds with antibacterial qualities. It also helps soothe the stomach and relieve bloating. It also has anti-inflammatory properties and coriander oil is a natural remedy for arthritis relief.


As a traditional herbal remedy, its uses include: diuretic (helps the body shed water), relieving diarrhea and bowel spasms, relieving morning sickness, and easing carpal tunnel syndrome.

Fennel Seed:

Not only loaded with powerful antioxidants fennel also contains fiber, folate, potassium, and vitamin C. It is believed to boost the immune system, reduce blood pressure, and aid in the detoxification of the body. It contains compounds that help relieve smooth muscle spasms, which in effect, helps ease abdominal cramping and spasms. Fennel is also a mild appetite suppressant.


Like many of the other herbs and spices used in Indian cooking, the ground seeds of fenugreek have anti-inflammatory properties and aid digestion. Fenugreekine, a chemical found in these seeds, is also believed to reduce blood sugar levels and has been used as a natural supplement for use with insulin. Fenugreek is also a potent expectorant and is used as natural remedy to ease congestion, allergies, and bronchitis.


Ginger is packed with many active compounds, including gingerols, zingiber, bisabolene, oleoresins, and zingiber ole, just to list a few. Its many proven uses: naturally treat nausea from morning sickness, treat nausea related to motion sickness (found to be more effective than Dramamine, without the side-effects), anti-inflammatory properties help ease muscle and joint pain. It also has a diaphoretic property (causes sweating) and so is used to cleanse and detoxify the body, stimulate circulation, and ease bronchitis and congestion.

Curry Powder
Curry powder is a mixture of many herbs and spices, the combination of spices used in making curry powder varies in different countries and regions, but the one ingredient that is present in all mixtures is ” turmeric.” Curcumin is the substance that gives the spice turmeric its yellow color and is also responsible, at least in part, for some of the health benefits of curried dishes.
⦁ Curry powder can help reduce inflammation of the joints; this is due to the presence of curcumin, a powerful antioxidant and anti-inflammatory agent.
⦁ Curry’s curcumin may help deactivate genes that can trigger the onset and spread of breast cancer. Other studies suggest that curcumin may be effective in slowing the progression of prostate and colorectal cancers.
⦁ Curry’s curcumin has some positive effects in stabilizing pancreatic cancer.
⦁ Curry’s curcumin may help fight skin cancer. Tests in the laboratory show that curcumin made melanoma skin cancer cells more likely to self-destruct.
⦁ Curry powder may help prevent Alzheimer’s; this is again due to the presence of curcumin that acts to clear the brain of protein deposit that is thought to cause Alzheimer’s.
⦁ Curry can help improve memory. A study conducted on older men who ate more dishes containing curry performed better in memory tests.
⦁ Curry’s curcumin is effective in the treatment of several sexually transmitted diseases, including gonorrhea and chlamydia.

Garlic is an anti-viral and anti-bacterial agent due to its high sulfur content. Besides its use as garlic mashed potato, garlic bread, garlic sauce, roasted garlic, etc., it has health benefits to lower cholesterol, beauty & skin care, high blood pressure, the common cold, cancer, and other diseases. It is used in many recipes to improve taste and flavor, for example, garlic chutney.
Raw garlic is good for high blood pressure lowering the blood cholesterol level, reducing cramps, lowering blood sugar, and muscular spasms. Garlic is grown in the garden or in pots.


Health Benefits: Two of oregano’s compounds, thymol and carvacrol,  have potent antibacterial properties. In fact, a study in Mexico found that oregano was more effective against an amoeba than a common prescription drug called tinidazole. Oregano is also a potent antioxidant, rich in phytonutrients. On a per-gram basis, fresh oregano has:
⦁ 42 times more antioxidant activity than apples
⦁ 30 times more than potatoes
⦁ 12 times more than oranges
⦁ 4 times more than blueberries


Health Benefits: Sage is an anti-inflammatory and antioxidant. It contains flavonoids, phenolic acids, and oxygen-handling enzymes, all of which give it a unique ability to prevent oxygen-based damage to cells. Sage may be useful in fighting rheumatoid arthritis and other inflammatory conditions, bronchial asthma, and atherosclerosis.
Sage also appears to promote better brain function. A study in the June 2003 Pharmacological Biochemical Behavior found that people given sage essential oil extracts had significantly improved recall abilities compared to those given a placebo.


Health Benefits: Chief among parsley’s beneficial properties is its ability to fight cancer. Animal studies have shown that it can inhibit tumor formation, particularly in the lungs. It’s also known to neutralize carcinogens including those found in cigarette smoke and charcoal grill smoke.
Parsley is also a rich source of antioxidants and heart-protective nutrients including vitamin C, beta-carotene, and folic acid


Ajwain is a herb also known as Bishops Weed. This beneficial herb is used in the culinary processes as a spice as well as a major ingredient in different kinds of medicines. Ajwain seeds are small in size but taste hot, penchant, and bitter. It acts as a good appetizer, laxative and stomachic. It is used as an effective remedy in managing ailments like vomiting, mouth diseases, pile, treatment of ascites, abdominal tumors, abdominal pain, etc. Here are the few health benefits of Ajwain:
⦁ Ajwain is very useful in alleviating spasmodic pains of the stomach and intestines, in adults as well as children. Any colicky pain due to flatulence (gas), indigestion, and infections in the intestines can easily be relieved by taking one teaspoonful of Ajwain along with 2-3 pinches of common salt in warm water.
⦁ In an acute attack of the common cold or migraine headache, put Ajwain powder in a thin cloth and smell this frequently. It gives tremendous symptomatic relief according to some Ayurvedic experts.
⦁ Ajwain is a very good digestive. It can be taken with buttermilk to alleviate digestion-related problems. It is a good anti-acidic agent.
⦁ If you have chronic bronchitis and asthma, take the mixture of Ajwain and jaggery, heat it to make a paste, and take 2 teaspoonfuls twice a day. However, diabetics should not take this preparation because of the sugar content. It helps to bring out the mucus easily and alleviates chronic bronchitis and asthma to great extent. It also helps with the chronic cold.
⦁ If people who consume excessive alcohol develop discomfort in the stomach, taking Ajwain twice a day, will be very useful. It will also reduce the craving and desire for alcohol.
⦁ Taking one teaspoon of Ajwain with hot water stimulates the heart and relieves heartache.
⦁ Ajwain oil can help in relieving earache with just one or two drops in the ear.
⦁ Ajwain oil can also be used to massage legs and knees to get relieve pain from arthritis. It is beneficial in the treatment of rheumatic and neuralgia pain.
⦁ The smoke of burning Ajwain seeds is effective in treating toothache. Gargle with lukewarm water prepared by boiling Ajwain and little salt two to three times a day, it cures tooth pain.
⦁ Ajwain is very effective in curing cough. Drinking hot water after chewing a little Ajwain cures cough. Chewing betel leaf with Ajwain at night before sleeping controls and cures dry coughing.
⦁ A tablespoon of crushed Ajwain tied up in a small cloth bundle can be used for inhalation. It also relieves nasal congestion while sleeping when placed near the pillow.
⦁ A person suffering from influenza should drink boiled water with 3gms of Ajwain and 3gms of Cinnamon bark for 3 days, thrice a day. This helps cure influenza to a great extent.


Mustard appears in 3 different forms: white mustard, black mustard, and brown mustard. White mustard (the one most often used in alimentation) has round-shaped, white-yellowish-colored seeds which are used to prepare a mustard paste. Black mustard with its small flowers and little round seeds has a strong pungent taste. Brown mustard, by appearance, is similar to black one; however, it is much spicier than white mustard but less spicy than black one.
The white-seeded mustard has milder effects, being a source of vegetal oil and an excellent source of proteins, calcium, magnesium, and potassium. Combining it with warm water has the consequence of increasing arterial pressure and stimulating blood circulation. At the same time, mustard has anti-inflammatory and laxative properties.
Mustard can be used in treating a variety of afflictions such as headaches, colds and coughs (mustard baths are recommended); respiratory problems, and lack of appetite (can be alleviated through consuming black mustard seeds dissolved into a glass of milk, administered 15 minutes before a meal). Asthma can be treated by applying a black mustard flour poultice on the chest area. The effects of rheumatic pains and neuralgias are also decreased through the use of general baths.