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Healing recipes with spices and herbs

Spices not only make food tastier and appetizing but also give a welcome boost to general health without the nagging side-effects. They have been used in treating a variety of conditions ranging from common cough and cold, indigestion, inflammation, diabetes among others. Here is a list of common spices and their wonderful healing properties.

Fenugreek seeds

These seeds come from the plant family of fabecea. They are small, roughly angular, brownish-yellow seeds. Taste wise they are slightly bitter; however, when used in other spice combinations, they impart a delicious curry flavor to vegetable and lentil dishes.


A teaspoon of powdered fenugreek seeds had with butter milk aids in digestion and relieves gastric pain

Two Tablespoons of fenugreek can be soaked overnight, ground to a paste, combined with yogurt and applied on the scalp. This can be left on for 15 minutes and then washed off; effectively reduces dandruff

One can soak a teaspoon of fenugreek in a cup of water overnight. The next morning the liquid should be drunk and a few seeds chewed to control diabetes in a safe natural way


Peppercorns come from the Pepper plant, a smooth woody wine that can grow up to 33 feet in hot and humid tropical climates. They look like small berries and based on their various stages of development and processing methods; they can be black, white, green or grounded peppercorns. They contain certain heat-bearing compounds known as piperines which stimulate the taste buds.


A mix of a few black peppercorns, two bay leaves, and grated ginger can be boiled in a cup of water mixed with a tablespoon of sugar. This decoction when drunk like tea effectively soothes sore throat

Home-made Tomato soup with a liberal sprinkling of freshly ground pepper is an excellent remedy for cough and cold. Peppercorns have a mucolytic and expectorant effect

Cumin seeds

Cumin seed are derived from the plant of Cumin, a herbaceous annual plant. The seeds are oblong in shape with deep furrows and yellowish-brown color. They have a slightly bitter taste. Their flavor can enhanced by roasting them.


About a teaspoon of cumin can be boiled in a cup of water. The decoction can be strained, and drunk like tea. relieves vomiting and nausea

A teaspoon of cumin boiled in a cup of water along with some grated ginger soothes sore throat

Cumin can be roasted until dark brown in color and slightly smoking, and then grounded roughly into a powder and stored; this can then be use to sprinkle over salad or main dishes. Prevents and controls the formation of kidney stones

Fennel seeds

Fennel seeds are derived from the Fennel plant, an herbal plant. They are long, thin and slightly curved with colors ranging from brown to light green. These seeds are aromatic and have a sweet taste.


Regular chewing of half a teaspoon of Fennel seeds after meals is good for digestion and gastritis

Chewing of Fennel seeds also dispels bad breath and relieves chronic cough

Regular drinking of Fennel tea also alleviates mood swings associated with PMS. Method to prepare: Bring a cup of water to a boil, throw in a teaspoon of fennel seeds and sugar to taste; let it seep for 15 minutes and drink.

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