The HOLY TRINITY of InDIAn cuISINE
The holy trinity of Onion, Garlic and Ginger are the bedrock of Indian Cuisine. It is the base of all ‘CURRIES’.
Belonging to the Allium family these roots are a panacea to many aliments and have been used for centuries.
Onion: I have a reputation of crying every time I am chopping onions. Turns out that it is not just me! Onions are notorious for making their handlers tear up. Chemistry in high school taught me one thing: to look up answers you don’t know! Why would the humble onion, a key ingredient in your next culinary creation, cause you such discomfort? This occurs due to the presence of a gas called Syn-Propanethial-S-oxide, present mostly in the root causing stinging and tearing of eyes. To prevent your eyes from welling up, chop the onion with the root intact!
They also have extremely beneficial chemicals called Flavonoids, that have both anti-oxidant and anti-inflammatory effect.
Fun Fact: Only three other molecules with similar tear-inducing properties have been found to date, and they are all produced by plants!
Garlic: is a powerhouse of natural remedies both in its raw and cooked form. It is scientifically proven to reduce blood pressure, lower cholesterol, and have heart related benefits. It is known in the medical world to reduce the risk of prostate, lung, and brain cancer.
Fun Fact: In Ancient Greece, it was used by the Athletes as a “performance enhancing substance”, in sports!
Ginger: known for it’s anti inflammatory properties, it reduces swelling and redness, and is used for arthritic pain as well. Ginger, combined with honey, is used as a home remedy and is a mainstream remedy for treating sore throats and coughs in many cultures. It’s ability to suppress nausea makes it a popular choice in carbonated drinks. Research has shown that it helps lower blood sugar by increasing glucose utilization by the muscles, thus helping with blood sugar regulation in Type 2 Diabetes.
Fun Fact: Ginger ale was first made by an Irish surgeon, Thomas Cantrell, in the mid 1800’s and it’s pale dry counterpart was patented “Canada Dry Ginger Ale” in the early 1900’s!
