Spices Pastes Uses Benefits & Nutritional

Asafoetida Paste:

  1. Nutrition Value:
    • Asafoetida (also known as hing) is the dried sap obtained from the roots of Ferula plants. It’s commonly used in Indian cuisine.
    • While research is limited, asafoetida has been found to be a good source of antioxidants. These compounds protect your cells against damage caused by unstable molecules called free radicals.
    • Specifically, asafoetida contains high amounts of phenolic compounds, such as tannins and flavonoids, which have potent antioxidant effects.
    • However, due to its strong odor, it’s sometimes referred to as “stinking gum”When cooked, its flavor becomes more palatable, similar to leeks, garlic, and meat.
  2. Potential Benefits:
    • Digestion Aid: Asafoetida is commonly used to aid digestion. It increases the activity of digestive enzymes and may enhance bile release from the liver, which is essential for digesting fat.
    • Anti-Inflammatory Properties: While more research is needed, test-tube and animal studies suggest that asafoetida exhibits anti-inflammatoryand antioxidant activity.
    • Indigestion Relief: In a study, adults with moderate to severe indigestion reported significant improvements in bloating, digestion, and overall quality of life after taking asafoetida capsules.
    • Traditional Uses: In Ayurvedic medicine, hing is used to treat bronchitis, kidney stones, and gas. During the Middle Ages, people even wore dried gum around their necks to ward off infection and disease.
  3. Culinary Uses:
    • Asafoetida is used in small amounts in cooking, so its potential health benefits may not fully apply to culinary use.
    • In Indian cuisine, it adds flavor to dishes like lentils, curries, and pickles.
  4. Nutrient Content:
    • Consuming 100 grams of asafoetida provides:
      • Iron: 39 mg
      • Calcium: 690 mg
      • Carbohydrates: 68 g
      • Dietary Fiber: 4 g
      • Protein: 4 g
      • Phosphorus: 50 mg
      • Total Fat: 1 g2.

In summary, while Asafoetida has potential health benefits, more research is needed to fully understand its effects. Enjoy it in your favorite dishes, and embrace its unique flavor!

 

Bay Leaf Paste:

  1. Nutrition Value:
    • Bay leaf (also known as laurel) is a spice commonly used to flavor soups and meat dishes for its light, herbal flavor.
    • It is rich in essential nutrients and antioxidants.
    • Here’s the nutritional content of bay leaf:
      • Vitamin A: Supports a healthy immune system.
      • Vitamin B6: Essential for various bodily functions.
      • Vitamin C: Boosts immunity and aids wound healing.
      • Calcium: Important for bone health.
      • Iron: Essential for oxygen transport in the blood.
      • Manganese: Supports metabolism and bone health.
      • A crumbled tablespoon of bay leaf contains approximately:
        • Calories: 5.5
        • Protein: 0.1 g
        • Fat: 0.1 g
        • Carbohydrates: 1.3 g
        • Fiber: 0.5 g
  1. Health Benefits:
    • Immune System Health: Bay leaf is a good source of vitamins A, B6, and C, which support a healthy immune system.
    • Digestive Aid: Bay leaf tea can ease upset stomach and relieve sinus pressure.
    • Potential Diabetes Benefits: Some studies suggest that bay leaf may help lower blood sugar levels, but more research is needed.
    • Anti-Inflammatory Properties: Bay leaf contains compounds that may reduce inflammation.
    • Heart Health: Bay leaves contribute to overall well-being and heart health.
    • Respiratory Health: Bay leaf paste can alleviate respiratory issues.

Joint Health: Bay leaf paste, when combined with castor leaves, may help reduce pain from sprains and joint problems

  1. How to Make Bay Leaf Paste:
    • Ingredients:
      • A few handfuls of fresh bay leaves (avoid tough leaves like rosemary)
      • A small amount of olive oil
    • Instructions:
      1. Separate the leaves from the stems.
      2. Place the leaves in a food processor and pulse until finely chopped.
      3. Gradually add a drizzle of olive oil while continuing to process until the texture becomes a smooth paste.
      4. Store the paste in the refrigerator for up to two weeks or freeze it in ice cube trays for later use.
      5. You can also freeze the paste on a lined baking pan and break it into squares once frozen56.

Remember, bay leaf paste adds flavor without adding sodium, making it a nutritious addition to your culinary creations!

Curry Leaf Paste:

  1. Nutrition Value:
    • Curry leaves (also known as kadi patta) are rich in essential nutrients and antioxidants.
    • They contain vitamins A, B, C, and B2, along with minerals like calcium, phosphorus, and iron.
    • Curry leaves are also a good source of fiber and carbohydrates.
    • These leaves have a distinctive aroma and pungent taste, which adds flavor to various dishes.
  2. Health Benefits:
    • Antioxidant Properties: Curry leaves are packed with protective plant compounds, including alkaloids, glycosides, and phenolic compounds. These act as antioxidants, scavenging harmful free radicals and reducing oxidative stress.
    • Heart Health: Research suggests that curry leaf extract may help lower cholesterol and triglyceride levels, reducing heart disease risk factors.
    • Digestive Health: The fiber content in curry leaves supports digestion and may alleviate issues like dysentery and diarrhea.
    • Anemia Prevention: Curry leaves are a rich source of iron and folic acid, which can help prevent anemia.
    • Hair Health: Curry leaves promote hair growth and prevent premature greying. Applying curry leaf paste to the scalp can be beneficial.
  3. Culinary Uses:
    • Curry leaf paste is versatile and can be used in various South Indian dishes.
    • It pairs well with rice, upma, sambhar, and rasam.
    • The paste adds a unique flavor and health benefits to your meals.
  4. How to Make Curry Leaf Paste:
    • Ingredients:
      • 3 cups curry leaves (washed and drained)
      • 2 tbsp tamarind paste
      • 1 tsp turmeric powder
      • Solid hing (asafoetida), 1-2 chunks
      • Salt to taste
      • Roasted and powdered ingredients: urad dal, tur dal, chana dal, coriander seeds, pepper, jeera, red chilies
      • Seasoning: mustard seeds
    • Method:
      1. Boil tamarind paste, hing, turmeric powder, and curry leaves in water.
      2. Roast and powder the other ingredients.
      3. Mix the roasted curry leaves with the powder.
      4. Add seasoning and allow it to cool.
      5. Store in airtight bottles and refrigerate for a longer shelf life.

Remember, curry leaves not only enhance the taste of your dishes but also contribute to your overall well-being!

 

 

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