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CORIANDER, CUMIN, FENNEL, GINGER AND TURMERIC

A review of the literature submitted to the California College of Ayurveda, to satisfy the
research paper requirement towards the C.A.S. Degree (Clinical Ayurvedic Specialist),
March, 2004, by Dr. Mark L.Vinick
INTRODUCTION
Spices have been revered throughout history and around the world for their culinary
enhancing and medicinal properties. Over 4,500 years ago, the Chinese emperor Shen Nung
composed an extensive treatise on medicinal herbs and spices. Around the same time in the
Indus Valley in India, the science of Ayurveda developed. Both of these ancient traditions
held that herbs and spices contain healing properties, and that the knowledge of their
proper application and usage was of divine origin. Around 300 years B.C., the Egyptian
school of medicine in Alexandria accumulated a large body of medical knowledge, well over
700,000 books. All of which were unfortunately burned and destroyed in the fourth century
A.D. by religious fanatics. The Greek system of medicine was also established around 300
B.C. It was in that period that Hippocrates, considered the father of modern medicine,
produced his Materia Medica, in which he carefully described many herbal medicines still in
use today. In the first century A.D., Dioscorides, the personal physician to Emperor Nero,
published his book, De Materia Medica, which detailed the use of over five hundred
medicinal herbs. His work became the standard text of the medicinal use of herbs
throughout the Middle Ages. Towards the end of the fifteenth century, Christopher
Columbus ventured to find a shortcut to India, in an attempt to bring the much in demand
Indian spices to Western Europe. In doing so, he accidentally discovered the New World, the
North American Continent, which also contained thousands of previously unknown
botanicals. Early Native American cultures also possessed a rich knowledge of the medicinal
and healing properties of many botanical herbs and plants. [1] Ayurveda, the Science of Life,
which is the ancient traditional system of medicine from India, believed to be well over 5000
years old, has particularly emphasized the subtle, and yet, incredible healing properties of
herbs and spices that are readily available and can be used on a daily basis. The following
five easily obtainable spices are possibly some of the best sources of botanical healing
available today.
CORIANDER
Coriandrum sativum
Scientific, and western properties and usages:
Coriander is native to many areas throughout the world. It is found in North and South
America. The medicinal parts of the plant are the oil, and the dried ripe fruit. It consists of
Volatile oils, which make up .4 to 1.7% of its total volume. The chief components being:
coriandrol, borneol, p-cymene, camphor, geraniol, limonene, and alpha-pinene. The
characteristic bug like smell is due to the trans-tridec-2-enale content. Its Fatty oil content
makes up 13 to 21% of its total volume. The chief fatty acids being: Petroselic acid, oleic
acid, and linolenic acid. It also contains Hydroxycoumarins, including umbelliferone, and
scopoletin. The essential oil of coriander has been shown to stimulate secretion of gastric
juices, and as such is useful as a carminative and spasmolytic agent. In vitro, it contains
antibacterial and antifungal properties. Coriander has been reviewed and approved by the
German Regulatory Authoritys agency, Commission E. This agency has assessed
peer-reviewed literature on over 300 common botanicals. Their conclusions are recognized
as the foremost expert consensus on medicinal herbs available. They have approved
coriander for general use for loss of appetite, and dyspepsia. Unproven folk medicine
remedies include: digestive and gastric complaints, chest pain, upper abdominal pain,
bladder infections, rashes associated with leprosy, fever, dysentery, as an external poultice
for headache, oral and pharyngeal complaints, uncomplicated halitosis, and in post partum
recovery. Health risks, or other side effects have not been reported with proper
administration of therapeutic dosages. Coriander has been shown to have a weak
sensitization effect. The recommended dosage is one gram, three times a day. If taken as a
tincture, the recommended dose is 10 to 20 drops after meals.[2]
Ayurvedic properties and usages:
The Sanskrit name for Coriander is Dhanyaka. In Traditional Chinese Medicine it is known as
Yan shi. The parts used are the oil, fresh fruit, and fresh plant, which is also known as
cilantro, or Chinese parsley. The energetics of Coriander are as follows: Its taste (rasa) is
bitter and pungent. Its energy (virya) is cooling, and its post digestive effect (vipaka) is
pungent. It is decreasing to all three doshas, although if the fresh leaves of the plant are
used, its effect is decreasing to pitta and kapha, while neutral to vata. The spice specifically
effects the digestive, respiratory, and urinary systems. Its actions are: alterative,
diaphoretic, diuretic, carminative, and stimulant. It has proven useful in conditions of:
burning urethritis, cystitis, urinary tract infection, urticaria, rash, burns, sore throat,
vomiting, indigestion, allergies, and hay fever. There are few precautions for its use, except
for high Vata, especially Vata in the nerve tissue (majja dhatu). It is prepared either as a cold
or hot infusion, or by taking it in powder form of 250 to 500 mg, or the fresh juice of the
fresh plant (cilantro). *3,4+ Coriander seeds are a good household remedy for many Pitta
disorders, particularly those of the digestive tract or urinary system. It is an effective
digestive agent for Pitta conditions in which most spices are contraindicated or used with
caution. The fresh juice of the herb is effective internally for allergies, hay fever and skin
rashes; one teaspoon three times a day, but it can also be used externally for itch and
inflammation.[3,p.114]

CUMIN
Cuminum cyminum
Scientific, and western properties and usages:
Cumin is native to northern Egypt and Turkey. Today it is cultivated in the Mediterranean
region, Iran, Pakistan, China, India, South America, and the United States. The medicinal
parts of the plant are the dried ripe fruit, and the oil. It consists of Volatile oils, which make
up 2 to 5% of its total volume. The chief components being: Cuminaldehyde, gamma-
terpenes, beta-pines, p-cymene, and 1,3-p-menthandial. Its Fatty oil content makes up 10 to
15% of its total volume. The chief fatty acids being: petroselic, and palmitic acids. Its Proteic
content is between 15 to 20%. Cumin has demonstrated antimicrobial effects. It has been
shown to retard the growth of mycelium, and toxin, or afla-toxin production in Aspergillus
ochraceus, C. versicolor, and C. flavus. Cumin has also shown beneficial mutagenic and
blood-clotting effects. Other effects include: estrogenic, antispasmodic, diuretic,
aphrodisiac, carminative, stimulative, and analgesic. Unproven folk medicine remedies
include: usefulness as a carminative, and for diarrhea and colic, both in the human
population, and in veterinary medicine. Health risks, or other side effects have not been
reported with proper administration of therapeutic dosages. Both internal and external
modes of administration are applicable. The recommended single dosage is 300 to 600 mg
of dried herb, which equals approximately 5-10 fruits. [2]
Ayurvedic properties and usages:
The energetics of Cumin are as follows: Its taste (rasa) is pungent and bitter. Its energy
(virya) is slightly warming, and its post digestive effect (vipaka) is pungent. It decreases both
Vata and Kapha, and does not overly increase Pitta. Cumin is used as a stimulant,
carminative, diuretic, and lactagogue. It is also used in overcoming diarrhea and dysentery,
when mixed with yogurt and water. It is especially useful for abdominal pain and distention.
As it is useful in reducing abdominal gas, it is an aid to digestion and absorption, and helps
to counter the effects of heavy foods, such as cheese, yogurt, beans, potatoes, or
overeating. It is also used as an antidote for tomatoes, chilies, and other hot, pungent foods.
Its qualities and usage are very similar to coriander and fennel, with which it is commonly
used. [3,4] FENNEL Foeniculum vulgare
Scientific, and western properties and usages:
Fennel is native to the Mediterranean region. Today it is found cultivated in England,
Germany, South Tyrol, Argentina, Iran, China, and India. The medicinal parts of the plant are
the oil, the dried ripe fruit, and the seeds. It consists of Volatile oils such as: Trans-anethols,
Fenchone, and Estragole. Their percentages vary depending upon whether the extraction is
from the fennel oil, or the seeds. Additional Volatile oils found in smaller percentages
include: alpha-pinenes, camphene, p-cymene, myrcene, limonene, alpha and beta-
phellandrene, gamma-terpenes, terpinols, gamma-fenchen. Traces of hydroxycoumarins,
such as umbelliferone, scopoletine, osthenol, scoparin, and traces of furocoumarins, such as
bergapten, columbianetin, psoralen, and xanthotoxin are also present. In addition,
Pyranocoumarins, Flavonoids, and Fatty oils are also present. The seed has been shown to
stimulate gastrointestinal motility. It has demonstrated an antispasmodic effect in higher
concentrations. Fennel has been reviewed and approved by Commission E for: cough,
bronchitis, and indigestion. Unproven folk medicine remedies include: mild spastic
discomfort of the gastrointestinal tact, feeling of overfullness, flatulence, and upper
respiratory tract colds. Health risks, or other side effects have not been reported with
proper administration of therapeutic dosages. Allergic reactions to Fennel are very rare.
Individuals with an allergy to celery are more at risk for such hypersensitivities. The
recommended dosage for the oil is 0.1 to 0.6 ml per day, and of the seed is 5 to 7gm per
day. [2]
Ayurvedic properties and usages:
The Sanskrit name for Fennel is Shatapushpa, meaning that which possessed a hundred
flowers. In Traditional Chinese Medicine it is known as Xiao hue xiang. The parts used are
the oil, the fruit, and its seeds. The energetics of Fennel are as follows: Its taste (rasa) is
sweet and pungent. Its energy (virya) is slightly cooling, and its post digestive effect (vipaka)
is sweet. It is tridoshic, i.e. decreasing to all three doshas. Fennel specifically effects the
digestive, urinary, and nervous systems. It is believed to act on several tissues of the body:
lymph, plasma (rasa), blood, (rakta), muscle (mamsa), bone marrow, and nervous tissue
(majja). Its actions are: carminative, antispasmodic, stomachic, stimulant, and diuretic. It has
proven useful in conditions of: indigestion, abdominal pain, including cramps and gas,
diminished agni, difficult and/or burning urination, and colic, esp. in children. There are no
known precautions for its use. It is prepared either as a infusion with 250 to 500 mg, or the
roasted seeds may be chewed after meals, as a digestive aid. Fennel seeds are considered
one of the most balanced and sattvic of all spices. *3,4+ Fennel seeds are one of the best
herbs for digestion, strengthening agni without aggravating pitta, stopping cramping and
dispelling flatulence. They can be taken roasted after meals, one teaspoon, by themselves or
with rock salt. They combine well with cumin and coriander as three cooling spices. Fennel
seeds are excellent for digestive weakness in children or in the elderly. They are calming to
the nerves, their aroma acts upon the mind and promotes mental alertness. For urinary
problems, they combine well with coriander. Fennel can be used for digestive weakness
where hot spices and peppers might overheat or overstimulate. They work to stop the
griping of purgatives and can help promote menstruation and to promote milk flow for
nursing mothers. [3,p.117]

GINGER
Zingiber officinale
Scientific, and western properties and usages:
Ginger is native to southeastern Asia. It is today found cultivated in the U.S., China, India,
the West Indies, and tropical areas. The medicinal part of the plant is the root. The root
consists of Volatile oils, which make up 2.5 to 3.0% of its total volume. The chief
components being: zingiberene, arcurcumene, beta-bisabolene, ar-curcumene, neral,
geranial, D-camphor, beta-phellandrene, linalool, and (E)-alpha-farnesene. Their
percentages vary considerably, dependent upon the country of origin. Aryl alkanes,
including Gingerols, and Shogaols, and the Gingerdiol, Diarylheptanoids are also present.
Ginger root consists of approximately 50% starch. Ginger has been studied extensively in
both in vitro and animal studies. Its effects are numerous. They include: Anti-emetic, anti-
inflammatory, anti-oxidant, antithrombotic, anti-migraine, anti-lipidemic and immune
system stimulating effects. In addition, ginger has been shown to promote salivary, gastric,
and bile secretions. Most anti-emetic medications produce their effects while acting on the
CNS. It is believed that Ginger produces its effect by acting on the gastrointestinal tract
itself. It increases both the tone, and the peristaltic activity of the intestine. 2 One double-
blind, randomized, non-placebo controlled study compared the effectiveness of Ginger and
six other commonly used non-herbal drugs (scopolamine, dimenhydrinate with caffeine,
cyclizine, cinnarizine, cinnarizine with domperidone, meclizine with caffeine) in 1489
participants during whale-watching voyages off the coast of Norway. 78.3% of those that
took 500 mg of Ginger root 2 hours prior to a boat trip were symptom-free for the 6-hour
duration. The incidence of severe vomiting did not differ in a statistically significant way
between Ginger and any of the other test groups. 2 (p. 339) In another study, double-
blind, placebo-controlled study involving 120 females that underwent gynecologic
outpatient surgery was performed. The participants were randomly given either 1 gm of
powdered Ginger root or 10 mg of metoclopramide orally and evaluated for incidence of
postoperative nausea and vomiting. Ten percent of the patients in the Ginger group had one
or more episodes of vomiting. 17.5% of the metoclopramide arm and 22.5% of the placebo
group had one or more episodes of vomiting. Fifteen percent of the Ginger group and 32.5%
of the metoclopramide group required antiemetic treatment compared to 37.5% of the
placebo group. The authors concluded that the Ginger group had a statistically significant
lower incidence of nausea and vomiting when compared to placebo. 2 (p. 340) Ginger has
been reviewed and approved by Commission E for: loss of appetite, travel sickness, and
indigestion. Unproven folk medicine remedies include: carminative, and expectorant.
Traditional Chinese Medicine uses ginger in the treatment of colds, nausea, and vomiting.
Health risks, or other side effects have not been reported with proper administration of
therapeutic dosages. Although the German Commission E recommends ginger not be used
for morning sickness associated with pregnancy, several studies confirm the effectiveness
and safety of its use by pregnant women. Common sense would dictate that excessive doses
be avoided in this situation. As ginger does have a cholagogic effect, its usage should be
restricted in individuals with known gallstone disease. Individuals who are risk for
hemorrhage should not use ginger, due to its inhibition of thromboxane synthesis. Ginger
has been reported to create hypersensitivity reactions producing dermatitis. Large
overdoses of Ginger can lead to depression of the central nervous system, and also cardiac
arrhythmias. As Ginger does have antithrombotic qualities, those with bleeding disorders
should avoid large dosages. Ginger consumption on an empty stomach should be limited to
6 grams, as this amount of the powered root has demonstrated increased exfoliation of
gastric surface epithelial cells in humans, and as such, may lead to ulcer formation. The
recommended dosage for most conditions is 0.5 to 4 grams per day, taken in divided
dosages. 2
Ayurvedic properties and usages:
The Sanskrit name for Ginger is Sunthi, or Nagara, in its dry form, and Ardraka for fresh
Ginger. In traditional Chinese Medicine it is known as Gan jiang, dry, and Shen jiang, fresh.
The rhizome is the part of the plant that is used medicinally. The energetics of Ginger are: Its
taste (rasa) is pungent and sweet. Its energy (virya) is heating, and its post digestive effect
(vipaka) is sweet. It decreases Vata and Kapha, while increasing Pitta. Ginger specifically
effects the digestive and respiratory systems. Its actions are: carminative, stimulant,
diaphoretic, expectorant, anti-emetic, and analgesic. It has proven useful in conditions of:
indigestion, belching, abdominal pain, colds, flu, laryngitis, arthritis, hemorrhoids, heart
disease, and for headache. Ginger should be used cautiously in cases of high fever, bleeding,
ulcers, or inflammatory skin conditions. Ginger is prepared either as an infusion, decoction,
in powder form of 250 to 500 mg, or by using the fresh juice.3,4 Ginger is perhaps the best
and most sattvic of the spices. It was called vishwabhesaj, the universal medicine. As such, it
was prepared by adding fresh ginger juice to ginger powder, mixing it in a mortar and pestle
until it became a thick jam, whereupon it was rolled into pills. The proportion of juice to
powder was upwards of 4 to 1. Two pills, about the size of a pea, were taken three times a
day. With honey, Ginger relieves Kapha, with rock candy it relieves Pitta, with rock salt it
relieves Vata. Dry Ginger is hotter and drier than fresh. It is a better stimulant and
expectorant for reducing Kapha and increasing Agni. Fresh Ginger is a better diaphoretic,
better for colds, cough, vomiting, and for deranged Vata. The uses of Ginger in digestive and
respiratory diseases are well known. It is also good in arthritic conditions and it is tonic to
the heart. It relieves gas and cramps in the abdomen, including menstrual cramps due to
cold. Externally, it makes a good paste for pain and headaches. 3 (p. 121) The Chopra
Center recommends several useful ways to benefit from the therapeutic qualities of Ginger.
Our recipe for Ginger tea uses one teaspoon of grated root per pint of hot water. If the tea
is a little too pungent for you, try adding a teaspoon of shredded or chopped licorice root
along with the ginger. When used as an externally applied substance, obtain the fresh juice
by removing the outer fibrous layer and putting the inner part of the root through a juicer.
Then mix equal parts of the ginger juice with a carrier oil such as almond or sesame, and
massage into the sore muscle or joint. To relieve a migraine, mix a tablespoon of dry powder
with a few drops of hot water until it is the consistency of a paste, then apply to your
forehead and temples and sit in a warm bath. 1(p. 205)

TURMERIC
Curcuma domestica
Scientific, and western properties and usages:
Turmeric is native to India. It is found today cultivated in India and other parts of southeast
Asia. The medicinal part of the plant is the dried and cooked rhizome. The root consists of
Volatile oils, which make up 3-5% of its total volume. The chief components being: alpha
and beta-tumerone, artumerone, alpha and gamma-atlantone, curlone, zingiberene, and
curcumol. It also contains Curcuminoids, which conprise 3-5% of its total volume. These
consist of: curcumin, demethoxy curcumin, and bidemethoxy curcumin. It also contains: 1,5-
diaryl-penta-1,4-dien-3-one derivatives, and also Starch, which comprises approximately 30-
40% its total volume. Turmeric has been found to have many useful therapeutic qualities,
including: anti-oxidant, anti-tumoral, anti-microbial, anti-inflammatory, anti-hepatotoxic,
anti-hyperlipidemic, and insect repellent effects. Much recent research has been devoted to
the beneficial qualities of Turmeric. It has been shown to have more DNA protective
qualities than the antioxidants beta carotene and vitamin E. It has been shown to stimulate
the production of the cancer protective and detoxifying enzyme, glutathione S-transferase.
It improves the anti-cancer, and anti-inflammatory properties of nitric oxide. It has powerful
anti-inflammatory, and anti-ulcerative properties, orally, and topically. It serves to amplify
the anti-cancer properties of other phytonutrients. It inhibits the growth of leukemia in the
stages of initiation, promotion, and progression. It inhibits precancerous colon growths,
suppresses colon cancer, oral tumors, multiple lines of breast cancer, and inhibits skin
cancer growth when applied topically. In addition, it has been shown to enhance
metabolism, help the body reduce undesirable fatty deposits, and protect against heart
disease by reducing inflammatory causing bacteria in the blood circulation. Turmeric has
been reviewed and approved by Commission E for: loss of appetite, and indigestion.
Unproven folk medicine remedies include: indigestion, abdominal distention due to gas,
feeling over full secondary to overeating, diarrhea, intermittent fever, bronchitis, colds,
edema, worms, leprosy, inflammation of the kidney, cystitis, headache, flatulence, chest
infections, colic, and amenorrhea. Externally, it has been used to help speed the healing of
bruises, leech bites, infected wounds, eye infections, inflammation of the oral mucosa, and
inflammatory skin conditions. Traditional Chinese Medicine has found Turmeric useful for
pains in the abdomen, liver, stomach, and chest. In addition, it is used for heat stroke, nose
bleeds, and vomiting with associated bleeding. Health risks, or other side effects have not
been reported with proper administration of therapeutic dosages. Turmeric should not be
used during pregnancy due to its reported antifertile effects. It is also contraindicated for
those with diagnosed gall bladder disease. The recommended dose is 1.5 to 3 grams of the
powder per day taken in divided doses 2 to 3 times a day, after meals. If taken as a tea, 2 to
3 cups per day, between meals is recommended. If taken as a tincture (1:10 strength), the
recommended dose is 10 to 15 drops, 2 to 3 times per day.[2]
Ayurvedic properties and usages:
The Sanskrit name for Turmeric is Haridra. In Traditional Chinese Medicine it is known as
Jiang huang. The part that is used medicinally is the rhizome. The energetics of Turmeric are
as follows: Its taste (rasa) is bitter, astringent, and pungent. Its energy (virya) is heating, and
its post digestive effect (vipaka) is pungent. It is decreasing to Kapha, and can be increasing
to Pitta and Vata, if taken in excess. Turmeric specifically effects the digestive, respiratory,
and circulatory systems. Its actions are: carminative, alterative, stimulant, antibacterial, and
vulnerary. It has proven useful in conditions of: indigestion, sore throat, cough, skin
conditions, poor circulation, amenorrhea, diabetes, arthritis, anemia, and in wound and
bruise healing. Turmeric should be used cautiously in acute jaundice, hepatitis, and in
pregnancy. It is prepared as an infusion, decoction, milk decoction, or by taking it in powder
form of 250mg to 1 gram. [3,4] Turmeric is an excellent natural antibiotic, while at the same
time it strengthens digestion and helps improve intestinal flora. As such it is a good
antibacterial for those chronically weak or ill. It not only purifies the blood, but also warms it
and stimulates formation of new blood tissue. Turmeric gives the energy of the Divine
Mother and grants prosperity. It is effective for cleansing the chakras (nadi-shodhana),
purifying the channels of the subtle body. It helps stretch the ligaments and is, therefore,
good for the practice of hatha yoga. Turmeric promotes proper metabolism in the body,
correcting both excesses and deficiencies. It aids in the digestion of protein. Externally, it
can be used with honey for sprains, strains, bruise or itch. It is tonic to the skin, for which
purposes it can be taken internally as a milk decoction. *3+p150

MAXIMIZING THE BENEFITS OF SPICES
Now that we have reviewed the beneficial effects of these spices, the obvious next step is to
determine the best way of incorporating them into our daily diet so we may maximize their
qualities and enhance our health. The following spice formula is an excellent and appetizing
way to accomplish this. In fact, we may find that many of the vegetables that we know we
should be eating, but dont because we have never enjoyed their taste, actually taste better
with this flavor enhancing spice blend. In fact, combining the spices with vegetables actually
enhances the beneficial properties of both.
Dr. R.K. Mishras Immunity Mix Spice Blend
Ingredients:
6 parts ground turmeric
6 parts ground fennel
3 parts ground cumin
3 parts ground coriander
1 part powdered dry ginger
1 part ground black pepper
part ground cinnamon
Directions:
Mix the spices together well and store in an airtight container in a cool place, and away from
direct sunlight. Since spices contain both lipid and water soluble nutrients, in order to derive
benefit from both fractions, one needs a combined approach to maximize both types of
nutrients. To get the full benefit from the water-soluble nutrients, mix teaspoon of the
spice blend with vegetable soup, or one can add it to vegetables as they are cooking. If you
are eating out, or not cooking your own food, you can at least sprinkle the blend over the
already prepared food at the table. To get the full benefit from the lipid-soluble nutrients,
heat 1 tablespoon of Ghee (clarified butter), on medium heat until it melts completely. Then
mix in teaspoon of the spice blend and heat a few minutes until the aroma is released,
being careful not to burn the spice. Then you can either add this spiced ghee to any other
dish just before serving, or instead, one can add veggies, rice, dahl, etc. to the mixture and
cook for a few minutes, and then add enough water and continue cooking until done.[5]

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