Down the ages the three functions of spices in Indian cooking - medicinal, preservative, and seasoning - got separated. Until recently, taste was the criteria for using a specific spice or herb. As more and more master chefs and gourmets research the origin of Indian cuisine to seasons, festivals and regions of India, there is a better understanding of the role spices play in our well-being. Granny was right: You are what you eat. We have always known that, which is why herbs and spices, found in every home, are incorporated into our foods and beverages for better health.

Not only does the food look, smell and taste delicious, it heals, soothes and rejuvenates. Ayurveda, the indigenous system of Indian medicine, uses a large number of spices in its combination of preventive and curative medicines.

Ancient Ayurvedic treatise lists numerous spices for their medicinal properties. Pepper was used to cure digestive ailments. A turmeric paste was applied to burns, itchy skin etc. Ginger was the tried and tested remedy for liver complaints, anaemia and rheumatism.

If you suffered from nausea, fever, headaches, or eye diseases, you'd be sure to get a dose of cardamom. Coriander was meted out for insomnia, cloves for spleen, kidney, and intestinal disorders.

Masalas are spices and other seasoning ground together to form the basis for Indian sauces.

Wet masala is ground in a stone mortar; liquids like water or vinegar are added during the grinding process to create a harmonious blend. Sometimes coconut, onion or garlic can also be added.