Well we know spices lend character to food and stimulate the taste buds by producing more saliva they increase the appetite and one’s enjoyment of food. Ayurveda categorizes spices as satwik, rajasik and tamasik. Some of the satwik spices are mentioned below :
Saffron is famous for its healing power and gives natural color to the food. Use of saffron regularly in food and sweet dishes keep the system healthy. It is an antiseptic. Application of saffron on forehead relieves pain and tension.
That is commonly called elaichi in India is most popular in Indian cooking. Green cardamom is much stronger than black cardamom. Elaichi is used in Indian sweet dishes and delicacies. Ayurveda states that green elaichi is beneficial for curing cough, tuberculosis and also vomiting.
Coriander seeds helps to relieve joint pain and rheumatism. Coriander leaves increases stomach fire and cures vomiting, breathing problems, general weakness.