Paper Details

India is known for its varied Food System all over the globe. Though the difference lies in staple foods of different parts of India, one common thing in Indian cuisine is nothing but the use of Spices. Indian spices are always a centre of attraction particularly for western people. In Indian Kitchens, spices are basically used for enhancing colour, odour, taste and flavour of a particular food prepared. Spices are used medicinally since ancient times. India is the largest producer of spices. There are almost 80 varieties of spices grown all over the world. And around 50 varieties are grown in India. Since last decade, the Indian spices are gaining too much popularity for its medicinal values because of their physiological and pharmacological properties. The antioxidant properties exhibited by the active ingredients of spices are vital in terms of disease prevention, treatment as well as rehabilitation. Since last year the world is facing the pandemic situation due to COVID-19. Recovery period from COVID-19 and the health related consequences during and after recovery phase depends upon the health and nutritional status of an individual. Post COVID complications are deteriorating for the health and so the quality of life of the affected ones. Health and Nutritional status relies on the Food consumption pattern. Food is the major factor to be considered which when carefully planned can help to recover and rehabilitate from COVID-19 infection. The present review focuses on some of the Indian spices with their potential applications in Rehabilitation process from COVID-19. The study includes following spices- Turmeric, Ginger, Garlic, Basil Leaves, Cinnamon, Cardamom, Bay Leaf, Celery Leaves

Food system, Indian Cuisine, Indian Spices, Medicinal properties, antioxidant, rehabilitation, pandemic, Post COVID complications.