And India gave unto the world pepper, turmeric, coriander and cardamom.
Pepper is said to be a digestive aid. It comes in black and white and is used to flavour food both during and after cooking. Pepper was a hot commodity in the spice trade of ancient times. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=74
Turmeric is known as an anti-inflammatory and gives curry spice its distinctive colour. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78
Coriander or cilantro has healing properties due to its high phytonutrient content. Supposedly the love or hate of cilantro has a genetic link. http://www.huffingtonpost.com/2012/09/20/cilantro-aversion-gene-study_n_1901124.html
Cardamom belongs to the same family as ginger. It offers digestive support and contains essential oils which contribute to its healing properties. Black cardamom is favoured for savoury dishes (eg curries) while the green is employed in sweet dishes (dessert, chai tea). http://www.nutrition-and-you.com/cardamom.html