Why eating curry is good for you

Bet you didn’t know these hidden spices can do health wonders

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By Caitlyn Davey

We all know curries are delicious, but did you also know that they can be good for you? From the immune system to the digestive system, ingredients commonly found in Indian cuisine can really make a difference to your well-being.

Saffron is good for the liver and can give your face a nice glow. Indeed, saffron has antifungal properties that can treat acne and other blemishes. It can also (reportedly) improve digestion and reduce mood swings in pregnant women.

The main advantage of mint is that it promotes kidney health. Mint tea is also often used to deal with stomach acid and heartburn.

Cloves are traditionally known as a great herbal treatment for pain relief. It is said that if you have a toothache, you can put a clove on the tooth, leave it in your mouth, and within minutes you’ll be toothache-free. In fact, the properties are so effective that some people who suffer from joint pain rub clove oil on their aching shoulders, elbows and knees to relieve soreness.

Cinnamon can be beneficial to diabetics as it can lower blood pressure and decrease insulin resistance. It can also boost brain activity.

Turmeric is beneficial to the body mainly due to its antibacterial properties. Turmeric can be applied directly to a small cut or wound to prevent infection and promote healing. Turmeric can also be mixed with yoghurt and applied directly to the face to help clear and brighten the skin (although we don’t recommend doing this in a restaurant any time soon!). It’s also good for promoting strong bones, preventing allergies, and helping to control cancer cells.

Green cardamom
Green cardamom can be used to fight bad breath and it helps with the common cold when mixed with ginger and drunk in tea.

Ginger can strengthen the immune system, and ginger tea and powder can be consumed regularly to prevent sickness. It’s also very effective against nausea.

Raw papaya
Raw papaya is often used for marinating and tenderising meat because it contains the most digestive enzymes of any vegetable. For this reason it’s often served after a meal, chopped up with onion seeds for flavour, to promote digestion.