A Yummy School Lunch Box for Your Master Blaster

Every morning you wake up early to cook and pack some food for your child. But when he comes back from school you find the food half eaten or not eaten at all because probably he found it boring. Sometimes the food is given away to friends to show you an empty lunch box.

Give your child variety in food, give him what he likes but make it healthy. Add colour and variation to the same food and he will eat it. We want to give our children ‘the best’ and healthy food but that does not mean only vegetables and chapattis day in and day out.

Make your child’s lunch box fun 

  • Keep the contents of the lunch box simple but good to look at. Do not pack anything with gravy which will make the box messy. Pack dry food like sandwich, parathas, snacks etc.
  • While planning the tiffin, ask your child what he would like to take in the box.
  • Take children along to the store when you shop for food and let them pick up fruits, vegetables and other food items which they would like to carry to school.

Ways to make the School Lunch Box Yummy and Nutritious

The food must look good, smell good and taste good. Give children what they like; the food will be eaten for sure.

    • Parathas – Children love to eat parathas instead of chapaties. A wide variety of parathas can be made with different vegetables and dals. While kneading the dough, chop or mash vegetables like spinach, cauliflower, carrot, potatoes, methi etc and mix in it. Add spices and herbs like cumin, turmeric powder, chilli powder, coriander leaves, mint, ajwan etc.
      Parathas (wheat flour) provide fibre, dal has proteins, vegetables add vitamins and minerals, and spices are rich in antioxidants and aid in the digestion of the food.
    • ŸSandwiches– Another food children like to eat is sandwich.  Use whole wheat bread instead of plain flour (maida) bread. Use different coloured ingredients as fillings, like green mint and coriander chutney, cucumber slices, red tomato sauce, tomato slices, beet root – boiled and sliced, potatoes – boiled and sliced etc. along with salt and some spices like chaat masala, black pepper, oregano or cumin powder.Cut sandwiches in different shapes like triangle, rectangle, or square.

    • Poha – Poha is made from flattened rice. It is easy and fast to cook and it is a tasty and nutritious snack since vegetables and spices are added to it. To make it you need flattened rice, oil, mustard seeds, curry leaves, onion, potatoes, peanuts, lemon juice, coriander leaves, turmeric, asafoetida and salt.Poha acts as a complete meal due to the presence of so many vegetables in it, yet it is very light on the stomach. It is packed with iron and very easy to digest. Rice provides instant energy as well as Vitamin B1. Peanuts are a good source of protein, they are good for heart and act as antioxidants.
    • Upma – Upma is a wholesome, nutritious and tasty snack. It is basically from South India and is made with semolina as the main ingredient. To prepare it – you need semolina, oil, curry leaves, green chillies, ginger, mustard seeds, onion chopped, tomatoes, turmeric powder, lemon juice, salt, water and coriander leaves.
    • Moong dal ka Cheela – This cheela or pancake is made from split moong dal which is soaked overnight and ground to a fine paste next morning. To this paste add red chillies, cumin, asafoetida, grated ginger, chopped coriander leaves, and salt. Make chelas from this batter.

Give this wholesome snack to your child in his lunch box along with some green chutney.

So pack some healthy, nutritious, yummy snacks in your child’s lunch box and be sure to find an empty box when he comes back from school.

The Spices used in Preparing Cosmetics

Spice Varieties and Multiplicity of usages

Spices are exclusive range of consumable products extracted from natural resources including variety of plants, herbs, etc. Each spice variety bears unique taste, smell and texture and when they are applied mostly in food preparation. However, cosmetic industry also found to have variety of spice usages.

Industrial Application of Spices

Food industry is the major consumer of spices. The properties of spices differ widely and each variety holds exclusive smell and purpose. Hence, starting from baked products, to making readymade masala items, ice cream and processed food, etc the requirement of spices is very well matched.

Spices used in Cosmetic Industry

Apart from food and medical industry next comes the cosmetic industry which remains one of the areas where specific spices are chosen and extracts from these pleasant smelling ingredients are processed and applied in the preparation of skin care and perfumes.

Forms of Extractions from spices that are applied in beatification aspects

Oil extracted from variety of spices are found to posses impulsive components however, they also expose the properties of fragrance and flavor. The process of steam distillation is generally applied to extract the specific aroma and oil from spice varieties. These by-products are then applied in the preparation of cosmetics, perfumes, toothpastes, etc.

Perfumes made from Spice Oils are safe to use

Among the beauty products, perfumes remain a prominent requirement for consumers. Perfumes made from chemicals may be harmful when used for long term.  On the other hand, fragrance or body spray made of spice oil is safe to use as the ingredients are naturally available and no artificial fragrance is added to them.

Spice Varieties from which oil is extracted

Cardamom, clove, ginger, vanilla, are some of the flavors most commonly used in perfume production. These spice varieties contain rich natural flavor and enhance the existing properties of supportive ingredients thus making the final product remain perfect in natural fragrance.

Spices used in Preparing Cosmetics

Popularity of Indian Spices in Global Market

When it comes to Pure Spices, India leads the role in supplying genuine spice varieties to the global market. The climatic condition and the different land forms make it favorable for Indian farmers to grow more spice varieties in India and export to other countries as well, meeting the ever increasing demand for Indian spices in the world market.

Homemade Cosmetics from Indian Spices

Homemade remedies are common in Indian Tradition and earlier before the introduction of processed cosmetic products, majority of Indian women prepared cosmetic products from the available spice range. For example, turmeric is a popular spice variety that is applied for skin care, healing of wounds, pimple cure, etc. Similarly, cloves were also applied for beauty care aspects.

Where to get Genuine Spices?

Duplicated and adulterated spices also are distributed in the market. However, getting pure spice ingredients will have great benefit when it is applied.

Solution: Premium Spices from Ramdev

Ramdev Food Products Pvt. Ltd is a pioneer in offering wide range of Indian spice varieties – turmeric, cloves, pepper, coriander, chilli, etc. We also supply spices which can be used for different industrial applications. We export pure spice products from India to different parts of the world and consumers can obtain genuine spices – http://india.ramdevfood.com/products/premium-spices.html from us.


Spices are generally used in the food and pharmaceutical industries. But the presence of spice oil which can be obtained only by extraction process makes it eligible for the cosmetic industry as well.

Elaichi – A Multipurpose Spice Variety to Flavor Sweet and Salt

Cardamom is known as elaichi in India. It is usually added to traditional Indian desserts and other dishes for the strong flavor it imparts. It is not just the taste but also the health benefits of elaichi which makes it one of the favorite spice in India.

Types of Elaichi:

Green cardamom (Choti elaichi) – This elaichi is green in color and is the smaller one. It enhances flavors and has a pleasing aroma. It is usually used in drinks and desserts.

Black cardamom (Badi elaichi) – This elaichi is the bigger one of the two and is black in color. It is usually used when cooking spicy dishes because of its strong flavors. It is best used while cooking rice stews and curries.

Cardamom has a very strong flavor and taste, so very little needs to be added to a dish be it sweet or salty. It should be stored in pod form and should be ground just before adding to a dish as these lose the flavor very fast.

Types of Elaichi

Cardamoms are used in a range of Indian spice mixes, curries, tea masala, sweets, pickles and also for baking.

  • Lemon-cardamom cookies – These simple easy to cook cookies are made with butter, sugar, all purpose flour, lemon zest and ground cardamoms.
  • Cardamom butter chicken – To cook this mouth watering dish you need chicken breasts, cardamoms, cloves, garlic, coriander, green chillies, onions, turmeric, cumin, garam masala, fenugreek, cloves, cinnamon, tomatoes, curd and cream. 
tea masala

Benefits of Elaichi:

1. Improves digestion – Elaichi helps in stimulating and regular excretion of gastric enzymes in the stomach. It helps balance these acids and avoid gastric problems and providing relief from heart burns. Chewing an elaichi after meals helps people who suffer from flatulence and gas problems. Elaichi also helps with stomach cramps and helps relieve hiccups.

2. Anti spasmodic – Elaichi helps relieve stomach tremors and spasms. It also improves the blood circulation to our lungs and can be helpful for people suffering from sore throat, cough, bronchitis and asthma.

3. Detoxifying agent – Elaichi helps cleanse our body. It is considered to be a refinement general spice against caffeine. Elaichi also helps people quit their addictions like tobacco chewing, smoking, alcohol and even those with a sweet tooth.

4. Helps in oral problems – Elaichi helps cure tooth and gum infections. One of the most common benefits of elaichi is that it can be used as a mouth freshener. It also helps vocalists improve their voices.

5. Essential oils – Elaichi oil has anti depressant, antioxidant, antiseptic and anti ageing properties. Elaichi oil can be applied to a persons forehead to treat headaches. It can also be added to bathing water to help relieve stress, depression and fight common ailments.

6. Tonic – Elaichi helps enhance appetite. A well known benefit of elaichi includes decreasing nausea. It also helps relieve mouth ulcers. It helps with the functioning of our central nervous system and relieve weekness.

7. Source of Minerals – Elaichi contains calcium, potassium, iron, copper, manganese and magnesium. These minerals help control heart rate and blood pressure. These minerals are also important for the everyday functioning of our body.

Benefits of elaichi have been known to mankind since ancient times. In Ayurveda, elaichi is referred to as tridoshic and is used to balance the three doshas of the human body. So when you add cardamoms to your dish you are also adding a number of health benefits as well.

Different Ways of Using Cumin

One of the most beneficial tools one could learn while cooking at home is the use of various spices from around the world.

For centuries now spices have been used to enhance flavors, as medicines or even as colour enhancers in various cuisines. When you open your horizons to the use of spices, you end up adding a whole new dimension to your cuisine. One such spice that is easily found and is worth having on your spice rack is Cumin.

What is Cumin?

What do we know about Cumin? Cumin seeds are potent and pungent little things with the ability to change the entire course of a dish. Cumin is most commonly known to be used in Mediterranean, Indian, Mexican, Middle Eastern and some Chinese dishes as well. Cumin was one of the most accessible and most popular condiment back in the middle ages for Europeans. Stories are told of soldiers going into war with cumin bread loaves in the bags for good luck. It was extensively used by the Romans, Greeks, Persians and Egyptians. More details visit at http://international.ramdevfood.com/products/premium-spices.html

Cumin is originally a member of the herbaceous annual in the parsley family, but rather than having a crisp and bright flavour, Cumin is known for its warm and smoky taste. It was originally a native to the Nile river valley but for centuries now has been cultivated in China, Eastern Mediterranean, India, North Africa and America.

More commonly used in South American and Indian cuisines, this spice has a distinctive flavour and aroma. Some cumin seeds have even been dated all the way back to the 2nd B.C. Cumin also receives mention in the old testament of the bible.

Uses of Cumin:

Either used by being ground into a Cumin powder or as a whole, Cumin has a warm, grounding taste which is used in many soups and stews and can really bring some warmth to a lot of recipes. One can change their whole perspective about what breakfast should taste like by adding some cumin into their scrambled eggs.

Cumin can also be used in your breakfast potatoes, Brussels sprouts and hummus. In India we add cumin in ground or whole form to most of our vegetables, to give them a distinctive flavour. Ground or whole cumin can be used with lentils and can also be added with paprika to your rice recipe. Whole cumin seeds can be toasted in a frying pan or skillet and used as a warm and crunchy topping of salads and soups too.

Some studies have found that Cumin extracts decreased total cholesterol and also prevented excessive weight loss. Cumin has also proved to improve our immune systems and can help increase bone density and bone micro architecture. Certain studies have also shown cumin to protect our livers from the adverse effects of alcohol.

Cumin is one of the most versatile condiments, so next time when you are cooking something try adding a bit of Cumin to your dishes in whole, toasted or ground form.

Natural Ways to Fight Flu and Common Cold with Herbs and Spices

As medical science advances, we are slowly forgetting how to use natural herbs and spices for the prevention and cure of certain diseases. Today even doctors believe that using natural herbs and spices is the best way to fight against winter ailments.

Ayurvedic doctors suggest that natural herbs and homemade remedies are very effective. Even homeopathic doctors believe that spices are a treasure trove of health benefits. Many spices can help keep several ailments away.

Herbs and Spices fight flu and common cold

Turmeric or ‘haldi’: Turmeric is considered as a natural antibiotic. Many medical studies confirm that the anti-inflammatory action of turmeric is most of the times better than phenylbutazone and cortisone treatments. Turmeric can also be mixed with milk or honey in order to avoid cough.


Cinnamon: This next spice on our list, is one of the oldest known spices. Cinnamon or ‘dalchini’ can be used to stimulate blood circulation, which in turn induces warmth in our body. It also helps in strengthening the immune system which makes it the perfect spice for the colder regions.

One can take a pinch of powdered cinnamon and a teaspoon of honey in warm water in the morning to protect one self from cold. It is sometimes also mixed with ginger to tackle common cold. Boiling cinnamon in hot water can help keep winter ailments at bay.

Cardamom: The third useful spice on our list is Cardamom. Cardamom or ‘elaichi’ mixed with cloves in tea can help prevent cough and cold. An old remedy is to boil 3 or 4 cardamoms in a cup of water and add some honey to drink before going to bed. Cardamom is said to clear nose and chest congestions and the aroma can also help uplift spirits.

Clove or ‘laung’: These are at number four on our list of natural herbs and spices. Cloves are used as an ayurvedic remedy to treat respiratory problems. Chewing a clove can help ease irritations in your throat while chewing a burnt clove is said to help tackle cough.

Ginger and Garlic: These are two of the most popular home remedies since centuries. Ginger-garlic pastes are often prepared to be used in Indian cooking. Garlic soups are also perfect for winters. Fresh ginger pieces can be added to chicken soups and be relished with garlic. Garlic also has anti-inflammatory capacities and it also helps in fighting throat and chest infections.  Chewing a piece of ginger everyday can help keep various winter ailments away. A piece of garlic can also help in making the immune system strong. When used to remedy a cold or a flu, they are considered by many to be better options than over the counter remedies.

Black pepper: This spice is regularly used to improve digestion, treat gastrointestinal problems like diarrhea and dyspepsia. It also helps stimulate appetite. Black pepper mixed in tea can help treat cold, cough and sore throat. A preparation of black pepper, long pepper and ginger is regularly prescribed for a variety of diseases.

So, add the above mentioned spices to your list and keep the common cold at bay this winter season.

Further more information about herbs and spices for the prevention and cure of certain diseases, visit – http://india.ramdevfood.com/

Cardamom, the Wonder Spice of Indian Food

Green CardamomAn ancient Indian spice, cardamom or elaichi, has a strong exclusive taste and intense aroma. There are two main types of cardamoms, small green cardamom and big brown cardamom. It is one of the most expensive spices of India.

Cardamom belongs to the ginger family and its plant grows up to 12 feet tall. It is a common ingredient used in Indian cookery. It not only enhances the taste but also adds a beautiful aroma to the food along with its many health benefits.

Green Cardamoms – These are used whole as well as in powder form throughout India. The seeds inside the pod are rich in flavor. You need a small quantity in order to get that wonderful flavor. The pods must be stored as such since the flavor is lost rapidly when the seeds are exposed or ground. Grind small quantity of the spice just before adding it to the dish.

Green cardamoms are used in salty dishes like curry, rice, vegetables and in sweets and desserts as well along with almonds and saffron. It is also used in tea, ice creams and custards.

Brown Cardamoms – These are larger in size and the flavor is sweet lemony. It is used in curries, meat dishes and rice. It is one of the ingredients of Garam masala.

Health Benefits of Cardamoms

In Ayurvedic medicine cardamoms are used for treatment related to mouth ulcers, bad breath, digestive problems like loss of appetite, depression, nausea etc.

  • Oral health – When chewed after a meal it acts as a breath freshener. It also helps to cure mouth ulcers and other infections of the mouth like the infection of teeth and gums. Chewing green cardamom helps to get rid of bad breath.
  • Diuretic & Detoxification – Its diuretic property helps it to act as a detoxifier. It helps the body to get rid of waste, salt, excess water, toxins, calcium and urea collected in the kidneys. It also helps to clean the urinary tract.
  • Depression – Drinking tea with cardamom helps to improve the mood and reduce depression. Add powdered cardamom to boiling water to prepare cardamom tea.
  • Digestion – Cardamom is alkaline so it helps to neutralize digestive problems like acidity, gas, bloating, heartburn, constipation, loss of appetite etc. It stimulates the digestive system. Cardamom tea helps to relieve headache caused due to indigestion.
  • Blood Pressure – Cardamom helps to lower blood pressure since these are diuretic and rich in fibre.
  • Antioxidants – The vitamins, essential oils and phytonutrients found in cardamoms act as antioxidants. These help to clean up the free radicals and oppose cellular aging.
  • Expectorant – People suffering from asthma benefit by cardamoms as these improve the circulation of blood to lungs.
  • Improves voice – Cardamoms are beneficial to singers since it helps to improve the quality of voice.


It is not a secret anymore that Cardamom has a lot of medicinal and health values. Hence this spice is used by more and more people, not only in India but other countries as well. Ramdev Food is a reputed brand in the world of Indian Spices. For more details and availability of all types of spices, masalas and instant mixes, visit – http://india.ramdevfood.com/products-availability.html

The Right Ways to Use Spices in Cookery

Same recipe cooked by different people tastes different. Cooking is a skill, an art which one can learn by experimenting and using different spices and herbs. There is a whole range of spices to choose from but one has to know these spices and their correct usage.

Spices add flavor, colour and taste to a dish. One has to understand the right ways to use these spices. Always use herbs and spices discretely, more does not mean more taste, it can spoil the taste of the food.

Ways to add spices to Food for maximum flavor:

  • Use spices and herbs to improve the natural aroma of the food, do not mask the flavor.
  • Crush dry herbs just before adding these to the food. This gives a better flavor. Fresh herbs must be added at the end of the cooking for maximum aroma.
  • Do not use two strong flavoured herbs together. Always use one strong flavoured and one herb or spice with mild flavor.
  • While removing spices or herbs from the container use a dry spoon.
  • To get a blended flavor add herbs at the beginning of the cooking. But if you want a distinctive flavor then add herbs at the end of cooking.
  • Whole spices are best to use in dishes that take long to cook as these discharge the flavor slowly.
  • Ground herbs and spices give out flavor very easily and fast. In dishes that take long to cook like curries and stew, add ground spices towards the end of the cooking.
  • Foods that are not cooked or cold dishes like salads, fruits and juices, add spices and herbs many hours before the food is served to allow the flavous to blend well with the food.
  • While following a recipe, if you increase the quantity two times do not use double the amount of spices, add only 50% more.

All spices do not serve the same purpose. Ginger and garlic enhance the taste of the food, makes it taste rich, the food tastes spicy with chilli powder and with amchur powder (dry mango powder) the food tastes sour.

Foods and Spices

  • Black Pepper powder – For a more peppery taste grind the pepper fresh before adding to the dish. Long cooking reduces the flavor and taste of powder pepper, so add powder pepper towards the end of cooking.
  • Ginger  – For baking ginger powder can be used but for curries and dishes use fresh ginger for maximum benefits.
  • Saffron – The threads of saffron should be soaked before adding to a dish towards the end of the cooking.
  • Coriander leaves – To retain the maximum flavor of these leaves add them to the dish at the very end of the cooking and just stir them into the dish.
  • Whole spicesWhole spices like cinnamon, cloves and whole pepper corns can be added to a dish when liquid is added to it.


Different spices serve different purpose, flavor and taste to different foods. You need to experiment with various combinations of spices and herbs to get your perfect dish. So go ahead add some mew herbs and spices to your dinner and see the difference.

Use the Right Spices and Herbs for a Wonderful Dish

Every dish you cook will taste different when different spices are used. Spices and herbs add that extra taste and flavor to the food. The taste and flavor of the food improves when these are used in right combination with right food.

Most of the herbs can be got fresh as well as dried. Fresh herbs and spices have stronger flavor. Dried herbs give better flavor when used with water, oil or butter.

Different parts of the plants are used as spices, which are used in dried form. Cardamom, coriander, cumin are seeds of the plant, saffron is the stigma of the flower, cloves are the buds, ginger and turmeric are roots and cinnamon is the bark of the tree.

Right Use of Spices and herbs

Sweet spices – Some spices like cloves, cinnamon, cardamom, are known as sweet spices and they taste good with sweet dishes, cakes, cookies, etc. These spices also blend well with salty dishes like curries, rice, roasted dishes, etc.

Whole spices – Whole spices give out more flavour when they are simmered in the food slowly, for a longer time.

Ground spicesSpices in powder form can be added to a dish at any time during cooking. Freshly grounded spices have more aromas.

Spices – used in food

  • Bay leaves – These have a unique flavour and aroma and are used in curries, soups, sauces, rice.
  • Cardamom – It is one of the most popular spice and has a strong exclusive taste. It is used in sweet dishes, pickles, curries, meat, spice cakes, soups, tea, rice etc.
  • Chilli Pepper – These are available from hot to mild variety. It is used in almost all salty dishes to add hot flavor like curries, soups, dry vegetables, meat and egg dishes.
  • Coriander – Coriander is used fresh or in dry form, whole seeds or powder. It has a mild unique taste like that of a lemon and sage. Seeds taste good in poultry, fish and in dry vegetables. It is also used in curries and dry vegetables.
  • Anardana – These are the dry seeds of pomegranate fruit. It adds a sour taste to the food. It is used for making sweet and sour sauce, in vegetables, chutneys, etc.
  • Black Pepper – This is used in foods all over the world. It has a sharp aroma and pine like flavour. It is used whole or in powder form in meat, poultry, fish, vegetables, soups, and sauces.
  • Cinnamon – It is used in pies, stewed apples, pan cakes and puddings. It is also used in curries, stews, sauces, vegetables, tea, etc.
  • Cloves – It is used in sweet as well as in salty dishes. It is used in sauces, soups, curries, plum pudding, cakes, tea, green vegetables etc.
  • Cumin – It is the second most popular spice in the world. Name an Indian dish and cumin is a part of it. It is used in soups, curries, vegetables, curd, chat, tomato sauce, meat dishes.


Spices are wonderful agents to flavor food, they also enhance the flavor of other ingredients. But remember not to add too much of any spice. Be creative, experiment with spices and create your own dishes.

Tiny Mustard Seeds loaded with Health Benefits

Mustard plants grow in temperate regions in cold atmosphere. Different varieties of mustard are black mustard, brown Indian mustard and white mustard. Mustard seeds are referred to in the New Testaments, and in ancient Sanskrit scriptures. These were even used in olden Greece and Rome for its flavor and medicinal values.

All parts of the mustard plant, the stem, leaves and seeds are eaten in India. Black mustard seeds have the strongest taste and flavor, brown seeds are a little less pungent as compared to black seeds while the white ( light yellow) are the mildest ones.

Culinary uses of Mustard

The seeds are used for making pickles.

These are added to hot oil before cooking a dish for ‘tempering’, this brings out the sweeter side of the seeds.

They are used as salad dressing, in vegetables and dishes.

The taste of meat, fish etc. is enhanced by adding mustard seeds.

It is used for making mayonnaise, marinades, and barbecue sauce.

It is combined with vinegar or olive oil to make salad dressing.

Use Mustard seeds and stay Healthy

The seeds are a good source of omega 3 fatty acids, calcium, manganese, zinc, iron, copper, proteins, and fibre which help to improve the immunity of the body.

Mustard seeds contain B-complex vitamins such as niacin, folates, thiamine, and riboflavin which increase the metabolic rate of the body so they are good for digestion and also help you to loose weight.

Black mustard seeds when taken with milk 15 to 20 minutes before food improve the appetite.

The seeds are rich in magnesium which help to reduce the severity of asthma attacks, lowers blood pressure, and keeps cold and chest infection away. Selenium present in the seeds has anti inflammatory and heat producing properties.

A paste made from mustard seeds and applied on the body can relieve you from the pain caused by rheumatoid, arthritis and muscular pain.

As mustard seeds are rich in carotenes, lutein, zeaxanthins, vitamins A, C, and K, so it is a good source of anti oxidants which slow down the process of ageing.

Mustard oil kindles hair growth as it contains high percentage of beta carotene. When oil is extracted from the seeds beta carotene is changed into vitamin A, which is very good for hair growth. An oil message, once a week, relieves stress, reduces dandruff and encourages hair growth.

Mustard has good amount of niacin (vitamin B3) which helps to reduce the level of cholesterol. It also regulates the flow of blood and prevents hypertension.

The seeds are rich in fibre and contain a substance known as mucilage which helps to relieve constipation. They stimulate the production of saliva which in turn leads to improved digestion. One tea spoon of mustard seeds taken two to three times a day relieves constipation.

A rich source of sulphur, mustard seeds help to check skin infections and skin ailments. Sulphur has anti fungal and anti bacterial properties. Read more in detail for mustard seeds loaded with health benefits.


Mustard is used as seeds, oil, powder or as sauce to spice up the food. It not only adds flavor to your food but it has many medicinal properties as well. Make it a part of your daily food and improve your health.

Healthy spices for growing children

Making children eat is one big job for every mother. One needs to find new and innovative ways to cook for growing children since they want variety in taste and even looks. Same food can be cooked in different ways so that they enjoy eating the food. The food has to be tasty as well as nutritious.

It is very important for children to develop healthy eating habits and healthy lifestyle. The food for children can be made more nutritional by adding spices in it. Herbs and spices not only make food tasty but these also add flavour and colour to the dish along with a number of health benefits for growing children.

Children need to be tempted to eat so their food has to look and smell good. Spices add an aromatic flavour to the dish and also add a beautiful colour to it. These spices promote longevity, relieve pain, and help to digest food. These enhance the flavor of whatever you cook for your children.

Children need a lot of energy for their day to day activities and for growing up. Their body needs to constantly repair and heal itself, and fight diseases.

Healthy Spices

Anise seeds – These add a sweet taste to the food. It is rich in fibre, calcium and iron needed for healthy growth. They also help to cure upset stomach, cough and cold.

Cinnamon – It adds a warm sweet aroma to the food and is very rich in fibre. It helps to reduce cholesterol and blood sugar.

Cumin – It is a good source of calcium, iron and magnesium needed by growing children to build strong bones and red blood cells. Its germ fighting property helps to avert stomach ulcers.

Fennel – It helps to digest food and prevent bloating, gas and other digestion related problems.

Ginger – Ginger is full of nutrients and it helps in the digestion of food. It prevents common cold and even colic problem in children.

Basil (tulsi) – Certain compounds present in basil reduce pain and swelling. Concoction of the leaves of this herb reduces infection of the respiratory track, asthma and improves immune system. It is a good source of iron.

Mint – Mint when added to dishes imparts a beautiful aroma and a green colour to the dish. It is a superb herb for a number of digestive problems.

Nutmeg – When added to food it is a good source of fibre and has anti inflammatory properties. It aids the body to cure bacteria and fungi and also many stomach problems.

Rosemary – A herb rich in antioxidants, and it helps to improve learning and memory in growing children.

Saffron –It has a beautiful flavor and adds an appetizing saffron colour to the dish. It helps to lessen depression, asthma and cough.

Turmeric – This is one wonder spice which imparts a pleasant colour to the dish and makes it more appetizing. It is used in almost all dishes in India. It helps to cure many ailments like skin problems, liver disorder, cough etc.

Asafoetida (hing) – This adds a pungent flavor to the food. It has anti flatulence properties and helps in the digestion of food.


So use new and different spices and combination of spices and herbs and surprise your children. When food is cooked keeping in mind the strategy of healthy eating, and children eat a well planned diet they grow into healthy adults.