ABSTRACT

Spices are used all over the world as flavouring and colouring agents or as food additives. They have been used traditionally as a part of the daily diet, as a home-made remedy to various ailments and as purgative, carminative, diuretic etc. The active biomolecules obtained from the spices are responsible for their medicinal properties. Bengali garam masala, consisting of green cardamom, clove and cinnamon is a quintessential spice blend and an integral part of the daily cuisine in Bengal. Blending of these three spices in Bengali garam masala also provide a number of health beneficiary effects due to the presence of wide varieties of bioactive molecules having therapeutic potentials. This review highlights the properties of the three main ingredients used in Bengali garam masala. It delves into the active phytochemicals obtained from these compounds and their contribution in the pharmacological properties of the crude extract. It also investigates the synergistic action of the three, blended to give the garam masala mixture. Keywords: cardamom, cinnamon, clove, garam masala, spice, bioactive potential
Publication date: 01/09/2020

https://ijbpas.com/pdf/2020/September/MS_IJBPAS_2020_5190.pdf

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https://doi.org/10.31032/IJBPAS/2020/9.9.5190