Why hing and jeera are essential for gut health and digestion

Tadka is a traditional Indian cooking method that improves the taste and nutritional content of Indian food, particularly dal, by tempering spices like hing and jeera.

In Ayurveda, hing is valued for its capacity to support the digestive system and general well-being, whereas jeera is recognised for encouraging digestion and gut health.

Hing and jeera are both thought to help control weight, lower inflammation, and have anti-worm and anti-diabetic qualities.

As advised by Ayurveda, cooking these spices in ghee is thought to enhance their flavour profile and optimise their health benefits.

According to science, jeera imparts an earthy, slightly bitter flavour, while hing replicates the taste of garlic and onions, making it a good substitute for vegetarian recipes.

By promoting the production of digestive enzymes and reducing inflammation, hing helps to alleviate digestive pain, such as gas and bloating.

While jeera has been connected to improved blood sugar regulation and diabetes management, hing is also used in traditional medicine to treat respiratory ailments, including bronchitis and asthma.