Any local geographical group, anywhere in the world, which has not been steamrollered into ridiculous uniformity has food habits which are native to, conditioned by and also dictated by its environment. Such food habits are time tested, derived from locally available raw materials, evolve continuously but at harmless speeds, are nutritious and often have a few mandatory preparations which are of medicinal value. Such habits are not only good for health but invariably easy on the pocket too. This newsletter seeks to disseminate information about Indian food habits and Indian food preparations. Transglobe Foods Ltd. invites readers to send in their articles, opinions and suggestions so that they can be featured in the newsletter.
Pepper helps when there is fever, skin itching, gonorrhea, paralytic and arthritic diseases.
Turmeric helps in the case of diabetes, diarrhea, cuts and wounds, small pox and chicken pox, cough, jaundice, stones, etc. Garlic increases the appetite and helps digestion. It is good for the heart and for diabetes, breathing problems, skin diseases, leucoderma, cough and hiccups. It increases blood coagulation. Chili is used in pills for choleric diseases.