The health benefits of spices and herbs are well documented and eating a balti is a delicious and simple way to give your immune system a little 'kick.'
The great gift of balti and all curry making is well, no two need be the same! And as such you can adapt any recipe to increase it's health potency! But what to include? Well you probably use many cold and flu combative spices naturally in your curry making, but the trick is to ramp up the quantity to get a powerful dose of natural medicine.
Top of the list and often used in balti recipes are cloves and cinnamon- both contain potent antibacterial, antiviral, analgesic and anti-inflammatory properties — perfect for the winter months,
Tumeric also boosts some serious super food credentials including being antiviral and antibacterial; in a study done in 2009, rats there were given curcumin rich turmeric were better able to fight off the flu than those who did not receive any turmeric. This was published in the journal Emerging Infectious Diseases.
Ginger must also put in an appearance and make a ginger rich curry sauce to help sweat out toxins and clear a blocked nose.
Cardamom should also feature and has some amazing anti-inflammatory properties that limit pain and swelling, especially in mucus membranes, the mouth, and throat.
Most curry lovers need no excuse to eat garlic and here's a reason to add an extra clove for for your cold; In 2007 garlic was reported to help prevent the common cold as well as fight symptoms, according to a study published by the BBC.
Oh, and if you like it hot then don't hold back! According to Dr Ron Eccles from the Common Cold Research Centre in Cardiff said: “
Our top cold preventing Balti is a Lamb Balti (rich in iron) served with a yogurt dip (top up your healthy bacteria in our body to fight that cold- and make it goats milk to increase potency) and don't forget to tailor your recipe to include plenty of GARLIC, GINGER, CHILLI, TUMERIC, CINNAMON, CLOVES AND CARDAMOM- all great complimentary spices to lamb.