Why is Indian cooking so therapeutic?

At the heart of every Indian household, is its kitchen.

The pressure cooker whistling away, the sizzle of Bay leaf and cumin seeds upon touching the hot oil, the aroma of a burnt Eggplant are all aesthetics that are natural to any Indian home.

Cooking or baking as a form of therapy is an area that requires our full attention. It reduces stress, builds self-esteem, and reduces negative thinking. From a psychological standpoint, it is a goal-directed, purposeful action similar to any other creation. The mind is focused on following a recipe, but it is also in a state of ‘flow’ and sublimation.

Not only is the act of cooking potentially therapeutic, but the ingredients that you use can also heal you from inside out!

Ground cardamom

Ground cardamom is frequently used to enhance the flavour of tea, curries, and rice. A small amount is usually used because too much will overpower the dish’s milder flavours.

This flavorful spice is high in antioxidants and has been used in traditional medicine for centuries. According to some evidence, this herb has antioxidant properties and the ability to produce compounds that may aid in the fight against cancer cells.
Cardamom contains a high concentration of antioxidants, which protect cells from damage and prevent inflammation.

Cinnamon

Cinnamon, also known as Dalchini in Hindi, are magic sticks that can amplify the aromatic nature of any dish that you use it in. Warm water, warm turmeric milk, tea, ice cream, anything.

It was a spectacular revelation to me in my 20th year of existence that I could use Dalchini twice a day without bankrupting my parents. My mother was particularly concerned about my growing confidence in using cinnamon sticks liberally. She would wash the sticks I would dump after using them once and put them back, directing me to reuse them, to trim my wings a little.

Cinnamon has a high concentration of antioxidants, such as polyphenols, which can protect the body from oxidative damage caused by free radicals. These antioxidants have anti-inflammatory properties that may aid your body in fighting infections and repairing tissue damage.

Reduces the risk of heart disease
Cinnamon has been shown to lower total cholesterol, bad cholesterol (LDL), and triglycerides while maintaining good cholesterol levels (HDL). Cinnamon’s special compounds may help reduce the risk of heart disease.

It is frequently used in keema (Indian spiced lamb), chicken dhansak (Indian curry), and namkeens (Indian savory snacks).

Clove

Cloves are best known for their use as a sweet and aromatic spice, but they have also been used in traditional medicine.

As a child I remember my mother and aunt always carrying 3–4 cloves wrapped in a small white napkin and carefully tucked inside their bags. They would pass it on whenever they felt sleepy or wanted to offer something just for the sake of offering it. My mother would bite off the clove’s bulb, leaving only the stick for me. It was a cute something between me and Maa, something that can potentially make no sense to laymen.

Indeed, animal studies have revealed that the compounds in cloves may have a variety of health benefits, including liver health support and blood sugar stabilisation. Cloves are high in anti-oxidants as they also contain a compound called eugenol, which has been shown to act as a natural antioxidant.

Every food item in our household captures a corner of heart and mind. Endless stories to tell, and so many secrets to spill. Until then keep the Indian food cookin’!

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