The unseen pharmacology inside your masala: how South Indian spices support classical Ayush digestive science
Introduction People have always liked to look at food as taste. Sweet, spicy, tangy, hot, sour, bitter, salty. In South India, this taste philosophy is very strong, and every dish uses powerful masala combinations that are culturally accepted. But in the last eight years, nutrigenomic researchers started analyzing how these spice combinations influence microbiome signalling….
