Seeds are a superfood and are known to benefit health.
But don’t just take our word for it, here’s what Harvard Medical School has to say on the matter:
“Seeds have mostly healthy fats, some fiber, and about 150 calories per ounce. And they do have protein, about 5 to 9 grams per ounce… Just a tablespoon of seeds yields surprising nutrition.”
Indian cooking uses a lot of seeds, and many of the spices you know and love are added to our dishes in the form of whole or ground seeds. Here are a few favourites:
This might seem obvious, but at Coriander’s we love coriander! As well as using the leaves as a garnish, the dried seeds are used as a spice (and they don’t taste at all like the leaves, so people with coriander allergy will still love them). It is one of the most common spices in Indian cooking. Coriander seeds are rich in fibre, copper, zinc, iron, antioxidants and vitamin K, C and B. These little seeds are proven to help with anemia, osteoporosis, heart disease, cholesterol, inflammation, blood sugar and diabetes.
Known for the ‘kapow’ factor they add to hot Indian dishes, we already know these tiny seeds punch way above their weight. But did you know they also contain nutrients like vitamin C, vitamin B6, vitamin A, iron, copper, potassium, niacin, dietary fibre and folate? Chilli is also known to have digestive ‘aftereffects’ when eaten to excess, but in moderation it actually aids digestion. And chilli seeds are antibacterial!
The seeds of this clover-like herb promote slow absorption of sugars in the stomach and stimulate insulin. They are known to help control diabetes, menstrual cramps and high cholesterol. It may also give rise to an aphrodisiac effect.
Another incredibly popular spice, cumin is used in many dishes either as whole seeds or a powder. It contains antioxidants, helps control blood sugar, fights bacteria and parasites in the body, aids weight loss, controls IBS symptoms, and according to studies might even help fight cancer.
These strong-flavoured seeds come from cardamom pods, often used as flavour in curries and masala tea. The contain antioxidants and have diuretic properties (which means it makes you pee more and lowers blood pressure). They may also prevent cancer and protect from chronic inflammation-related diseases. Cardamom is also used to treat bad breath, stomach ulcers and infections.
These teeny-weeny spicy seeds are known to give relief from migraines and they are rich in good stuff like calcium, manganese, omega 3 fatty acids, iron, zinc, protein and dietary fibre. They also increase your metabolism rate and help with digestion.
Fennel seeds are the after-dinner mint of India. Pop a couple of dried fennel seeds in your mouth after some Indian food to get that curry breath under control. They’re also healthy – jammed with nutrients like vitamin C, calcium, iron, magnesium, potassium and manganese. They can also benefit heart health, fight cancer, and suppress the appetite.
So if all that sounds good to you, keep an eye out for these super seeds in your menu descriptions next time you’re ordering at Coriander’s.