Indian Spices that Help You in Weight Loss

How Eating Enhances Weight Gain?

Eating fried food items and starch rich food varieties creates the sense to eat more and more. Thus frequent eating and over eating habits enhances weight gain in a short period of time.

List of Spice Varieties that has Weight Management Capacity

Though spice varieties are added to induce flavor and taste to food, they are also rich in medicinal values. Hence, in earlier days more fatty food products like meat, sweets and other fat rich food products were prepared by adding spice varieties that contained fat burning and highly digesting capacities.

Turmeric – To Reduce Inflammation

Stomach inflammation or intestinal inflammation enhances weight gain and consuming turmeric in terms of adding a small quantity in cooking will reduce the inflammation to a great extent. Similarly, turmeric powder also has the capacity to slow down bad cholesterol, prevents blood clot in blood vessels, and indirectly helps prevent heart problems.

Include Cardamom in Food and Increase Metabolic Rate

Cardamom has the capacity to increase metabolism in terms of helping the body to burn excess fat. In Indian food preparations, Cardamom remains one of the prime ingredients and it is widely used in food items that contain fat, oil and excess starch.

Experience Blood Sugar Control with Cinnamon

Cinnamon is the most sensuous spice of all next to cardamom. It has spectacular medicinal values and it helps in burning fat and controlling blood sugar levels to normal. It also supports your digestive system to control frequent hunger thus paving way for weight loss.

Coriander Seeds and Powder -The Most Soothing Spice that Controls Inflammation

Coriander is either available in processed form or as whole seeds which people grind and use in food preparation. It is added to obtain viscosity in gravy food preparations and it remains a soothing ingredient as it will not create inflammation which certain spices like green chilli which enhances inflammation. Hence, Coriander helps in preventing weight gain.

Cumin Seeds for Digestion

Cumin seeds are also used in powder and full seed form in cooking. It contains good medicinal value and was used as a digestion enhancer in earlier days. In India, syrup extracted from boiling cumin seeds in water is given to elders and children to get relief from digestion problems. Fried food products are dangerous factors that enhance weight gain and cumin helps in easy digestion and reduce fat accumulation.

Getting Indian Spices Pure and Original

To check out how spices react in reducing weight gain and manage good health it is recommended that consumers should buy pure and high grade indian spices from genuine suppliers.

Ramdev Food-A Name Known for Purity and Honesty

Ramdev Food Products Pvt. Ltd is a reputed supplier of wide range of Indian spice varieties. We also supply mixed masala made from first quality Indian spice ingredients. Our products are available in processed form including Coriander powder, Kashmiri Chilli powder, Cumin Seeds, Turmeric Powder and many more.


Spices are rich in flavor and medicinal values. There are many spice varieties that help reducing weight gain and manage good health.

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 – 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.

Uses of Spices in the Kashmiri Cuisine

Condiments and spices are an integral part of any Indian cuisine especially in the Kashmiri Culinary art and their cuisine. Dishes prepared especially by Kashmiri pundits contain special spices to give them their trade mark flavour.

Kashmir used to be a part of the ancient Silk Route. Spice traders from all over the world used to pass through this valley. They also stayed in Kashmir as visitors to enjoy the summer climates and buy and sell saffron, spices, medicinal herbs, dry fruits etc.

The knowledge of the medicinal values of different spices and condiments was inherited by the Kashmiri pundits from ancient Sanskrit texts of Ayurveda. The use of these spices was and still is common in almost all Kashmiri houses. There is hardly any spice or condiment that is not available at a Kashmiri grocer. A special class of traders came up to deal especially in herbs, spices, seeds, roots and minerals.

Spices used in the Kashmiri cuisine:

By learning how to use local condiments, herbs and spices and those that were introduced by the travelling traders, Kashmiris developed hundreds of exquisite dishes which included both non-vegetarian and vegetarian dishes like Rogan Josh, Yakhni, Dum Olav etc.

These dishes vary from sweet or sour, hot to soft, crunchy and some spicy and fragrant. The art of blending various spices in correct proportions thus matured in order to prepare dishes with a variety of flavours and aromas. These dishes were created to perfection in-order to suit various seasons and occasions and tastes of both Indians and outsiders.

In-order to cope with the ever growing demands, a group of professional chefs grew up to compete with one another for the production of exquisite dishes. Thanks to the patronage of influential people who permanently engaged these professional chefs, Kashmiri culinary art gained popularity.

Condiments and spices such as asafoetida hing, fennel seeds, ginger powder, cinnamon, cardamom, cloves, and cumin are used in good quantities and freely by Kashmiri pundits. On the other hand Kashmiri Muslims use these condiments and spices, commonly known as Masala sparingly, but there is always a predominance of garlic, onion and shallot in their vegetarian and meat preparations.

Shallot which is known as Pran in Kashmir is not used by pundits in their kitchens. In recent times, garlic and onions are used in a few of their meat and vegetable curries. They prefer using Asafoetida also known as Hing instead of garlic, onions and shallots.

Rogan Josh – This popular lamb based dish has its origin in Persia. Kashmiri pundits prepare it without onions and garlic. The basic spices used in this dish are fennel seeds, asafoetida, ginger powder, cardamom, clove, cinnamon, bay leaves etc. Curd is used to add consistency to the gravy.

Kashmiri Dum Aloo– ‘Dum’ means slow cooking. This dish is prepared using small baby potatoes. Spices like asafoetida, bay leaves, cardamom powder, clove, fennel seeds, dry ginger powder, Kashmiri Chilli Powder, cumin powder are used to add that special taste and flavor to the dish.

Kashmiri Garam masala – This mixture of spices is very fragrant. It is made by grinding together green cardamom, clove, black cardamom, cinnamon, cumin seeds, coriander seeds, fennel, black pepper, fenugreek seeds, and nutmeg.

Hence, those who wish to learn the Kashmiri culinary art, the know-how of different condiments, spices and ingredients used by the Kashmiris is necessary. Proper knowledge of processing methods and presentation of these before their utilization is important.

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

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.

Keep your Spices Fresh in the Kitchen for a Long Time

Spices, herbs and seasonings are an important part of everyday cooking, they add flavor and taste to the food. If they are not stored properly they lose their aroma, flavour and potency and become powders without flavour. The ground spices tend to fade in colour also. Store spices in an apt manner to retain their colour, flavor and taste for a long time.

Where should you Store Spices to keep them Fresh for long:

Over a period of time spices do lose their flavor and strength. In order to retain the freshness of spices for a long time store them in a dry and dark place at room or normal temperature. In a warm place they lose their flavor and potency. Grounded spices last for two to three years while whole spices last longer. Do not store the spices in a freezer as this will reduce the taste and colour.

Tips to keep Spices Fresh for a long time:

  • Store spices in air tight containers so that the aroma is not lost and replace the lid of the container immediately after use.
  • When using the spice during cooking use a dry spoon as moisture will reduce the flovour of the spice.
  • A selection of containers like jars, opaque or clear glass bottles, metal, ceramic, plastic or wood containers, etc. are available, use them according to the need.
  • Store herbs and spices in brown or dark coloured bottles which have screws on the lids. Label the bottles with name of the spice and the date when it was packed, for easy use. As light does not enter coloured bottles, spices do not lose colour and flavor.
  • If you are storing in clear glass bottles, keep these in a dark area away from light and heat.
  • Store spices away from oven, toaster, stove, or windows and do not keep them on top of a refrigerator. The heat that is produced by these causes spices to lose their freshness soon.
  • To reduce the exposure to light, keep the spice containers in closed cupboards.
  • Store the spices in nonporous containers to prevent the moisture spoiling them.
  • Store red coloured spices like chilli powder in refrigerator, they will retain the colour longer.
  • Before storing the herbs make sure they are thoroughly dry. If they are not properly dried they may develop mould and you will have to throw them
  • Whole spices can be stored in airtight metal boxes. Avoid storing powder spices in metal tins as these may pass on a metallic smell or taste to the spice.
  • Avoid storing spices in plastic containers for a long time as herbs may absorb the smell of the plastic which is not very healthy and pleasant. To store herbs for a short time in the refrigerator, plastic containers can be used.
  • For daily use spices can be stored in a spice box. Spices which are used more often or daily can be kept in this box as it is very handy.
  • Store fresh herbs like mint, garlic, ginger etc. in the refrigerator in plastic containers or bags.


By following the above tips and taking care to store the spices in a proper way you can keep the spices in your kitchen fresh for a long time. So store your spices with care and retain their aroma and flavor for long.

Use Blended Spices to Prepare Tasty Indian Food

Indian cuisine has become greatly popular all over the world due to the variety in the number of dishes found in India. Even in India itself as you travel from one end to the other you come across entirely different dishes and methods of cooking which adds interesting variety to simple food items. One factor that greatly influences the difference in taste of various dishes is the use of various Indian spices.

Spices add flavour, taste colour and texture to the dish.These may be used fresh or dried. Some spices lose their flavour when dried so have to be used fresh only. Usually they are stronger when dried. In southern India fresh spices are used more as they are readily available. In North fresh spices are not readily available in winters so people depend more on the use of dry spices.

Spices are ground together in the pestle and mortar or a grinder to make a homogenous powder that can be stored in an air-tight jar. It should be used quickly and not stored for longer periods of time as the mixtures lose their flavour over a period of time.

It is judiciary to use the quality Indian spices in the right amount to get the authentic taste of a dish. No spice should be so overpowering as to hide the true taste of the main ingredient whether it is vegetable, pulse, meat, fish  or poultry that is cooked using the spice. Important point is to use the right amount of spices to get the proper balance.

Different blend of spices should be used in different dishes to highlight the taste of the dish. If the same combination is used in all the dishes, they will all taste same.

Most commonly used spices are red chillies, pepper, cayenne, cumin, coriander, aniseed, poppy seeds, ginger, cinnamon, cardamom, caraway seeds, mustard seeds and saffron. The spices are blended in different ways to produce different effects.

Indian cuisine will be incomplete without garam masala, often referred to as magic masala, which is a combination of cloves, cardamoms, cinnamon, cumin, coriander seeds, peppercorn and bay leaves. Garam masala is used in a variety of Indian dishes.

Famous Five Spice Powder combination may vary, but usually it contains cinnamon, aniseed / anise, star seed, fennel and cloves.

Chaat masala used to spice up the salads consists of mango powdered, roasted powdered cumin seeds, black salt, salt, pepper, mint, a pinch of asafoetida, Some pomegranate seeds can be added if desired.

Essential ingredients of sambhar masala, used in the preparation of sambar, are mustard seeds, whole red chillies, asafoetida, fenugreek seeds, curry leaves, peppercorn, coconut, turmeric powder, chana dal ( split baby chickpea ,  urad dal ( split black gram), and a dash of asafoetida.

Some spices are blended together for tempering hot oil or ghee for which is then poured over a dish like dal tadka or raita. Most commonly used combination is cumin, mustard seeds and red whole chillies.

Spices have been used in India down the ages for their medicinal, preservative properties as well as for seasoning. Use of spices set Indian cuisine apart from the cuisine of the rest of the world.

Great Indian Spices – Chilli Powder, Coriander, Cumin


Chilli powder – prepared from the different variety of mild to hot chillies, different types and brands vary in their degree of heat. Check the ingredients before buying, as some chilli powders may contain flavourings such as garlic, onion, cumin and oregano. For best results buy RAMDEV pure chilli powder prepared by seeding, drying and grinding the finest of chillies. If the dish requires other herbs and spices, you can add them individually to taste. Chilli powder is used in almost all parts of the world. Central and south America, West and East Africa, the whole of the Asian continent and most parts of the Middle East use chilli powder in a significant proportion of meat, vegetable and rice dishes. Even in those countries where chillies are less apparent, they still have a walk-on role, in the pasta sauces of Italy, for instance, and in pickles, chutneys and relishes.

Coriander – just as fresh coriander (cilantro) is one of the most important herbs of Indian cuisine, so are the seeds of the coriander plant also up there with the other great Indian spices. The seeds look like tiny, pale, creamy-brown peppercorns. When they are dry-fried, the seeds have a heady, slightly burnt orange aroma which is very appealing. The ground seeds give a pleasing, mild and sweet taste that is not overwhelming. Every Indian household uses huge quantities of ground coriander in curry powders, garam masala, and a variety of other spice mixes. Coriander seeds are frequently combined with cumin seeds, the two spices being dry-fried together before being ground (dhania-jeera powder). This combination is common in Middle Eastern dishes too, and coriander seeds also feature as flavouring in many South-east Asian recipes. Whole coriander seeds may be added to chicken and pork casseroles and they are one of the ingredients in basic pickling spice. Whole or ground seeds may be used in chutneys.

Cumin – native to eastern Mediterranean countries and upper Egypt, cumin is now grown almost anywhere where the climate is dry and warm. The spice comes from the seed of this plant, which grows to about 30cm/1 foot high and has flowers that range in colour from mauve or rose-pink to white. Black cumin has a smaller seed, and is occasionally confused with nigella. White cumin is the most available variety. Black cumin seeds have a slightly sweeter aroma and a more delicate flavour than the white ones. Cumin has a strong, spicy, sweet aroma with a warm, slightly bitter and pungent taste. These last two qualities are particularly noticeable in the ground spice, although this is counter-balanced when it is used with ground coriander. Dry-frying before grinding brings out a toasted, nutty flavour, making the spice less harsh. Cumin, with its distinct and strong flavour, is a hugely popular spice in India, the Middle-East, North Africa, Mexico and practically any country where highly spiced food is enjoyed. It is used in almost all Indian curry mixtures and in garam masala. The spice is added to soups and stews, Moroccan lamb dishes and Mexican meat dishes.

Ajwain – Strongly Pungent, Assertive and Aromatic Spice


Ajwain, commonly known as ajowan, bishop’s weed, ajowan caraway, carom seeds, or thymol seeds, is a plant of India, Pakistan and the Near East whose seeds are used as a spice. This beneficial herb is used in culinary process as spice as well as a major ingredient of different kind of medicines. Ajwain seeds are small in size but taste hot, penchant and bitter. It acts as good appetizer, laxative and stomachic. It is used as effective remedy in managing ailments like vomiting, mouth diseases, pile, treatment of ascites, abdominal tumor, abdominal pain etc. They are strongly pungent and aromatic. Ajwain seeds are rich in fibre, minerals, vitamins, and anti-oxidants. Ajwain seeds consist of moisture, protein, fat, minerals, fibre, carbohydrates, calcium, phosphorus, iron, carotene, thiamine, riboflavin and niacin. The active principles in the ajwain may help increase the digestive function of the intestinal tract by increasing gut juices. Continue reading

Sesame – Sesame Seeds, Benefits of Sesame Seeds


Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. Sesame seed is considered to be the oldest oilseed crop known to man, domesticated well over 5000 years ago. Sesame is very drought-tolerant. It has been called a survivor crop, with an ability to grow where most crops fail. Sesame has one of the highest oil content of any seed. With a rich nutty flavour, it is a common ingredient in cuisines across the world. Sesame seeds are small. The size, form and colours vary with the thousands of varieties now known. Typically, the sesame seeds are about 3 to 4 millimetres long by 2 millimetres wide and 1 millimetre thick. The seeds are ovate, slightly flattened and somewhat thinner at the eye of the seed than at the opposite end. The weight of the seed is between 20 and 40 milligrams. The seed coat may be smooth or ribbed. Sesame is indispensable in Middle-Eastern, Far-Eastern, and Indian cooking. From Asia it made its way to Africa where slaves are credited with introducing it to North America.  It is even grown in Mexico and other parts of Latin America. Continue reading

Fenugreek – Spices Fenugreek, Indian Fenugreek, Therapeutic & Healing Effect of Fenugreek


Ramdev Fenugreek Whole SpiceFenugreek (Trigonella foenum-graecum), is an annual plant in the family Fabaceae. The plant is cultivated worldwide as a semi-arid crop and is a common ingredient in dishes from the Indian Subcontinent. Fenugreek has three culinary uses: as herb (dried or fresh leaves), as a spice (seeds), and as a vegetable (fresh leaves, sprouts, and micro greens). The distinctive cuboid-shaped, yellow-to-amber coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent. The seeds are used in the preparation of pickles, vegetable dishes, daals, and spice mixes. Fenugreek seeds are used both whole and in powdered form and are often roasted to reduce their bitterness and enhance their flavour. Fenugreek is also used as a vegetable. Fresh fenugreek leaves are an ingredient in some Indian curries. Continue reading