Spices are natural parts of plants such as seeds, roots, stems, bark, leaves, and flowers. We use them in our daily cooking to add rich colour, pleasant flavour, and delicious taste to our meals. In India, spices have also been used as natural medicines in Ayurveda for many centuries. In Odisha, important spices like turmeric, ginger, garlic, black pepper, chilies, coriander, and cardamom grow abundantly in districts such as Koraput, Kandhamal, Rayagada, and Gajapati. Among these, the organic turmeric of Kandhamal has earned a worldwide reputation for its high quality.
The chapter includes an affectionate letter from a girl named Khusi to her brother, Dugu. Dugu had fallen weak with a cold and cough after getting drenched in sudden winter rain. Following their grandfather Jeje's advice, Khusi explained how ordinary kitchen spices serve as excellent home remedies. Turmeric boosts energy, aids digestion, and relieves body ache. Fenugreek keeps blood sugar and body weight under control. Soaking cumin seeds in water overnight improves digestion and cures sleeplessness. Furthermore, ginger brings relief from coughs and colds, cardamom keeps the digestive and respiratory systems active, and cloves and cinnamon ease toothache before a visit to the dentist.
Students also learn about the wonder herb, Tulsi, known as the 'Queen of Herbs'. Native to north central India, Tulsi helps manage breathing and digestive troubles, lowers cholesterol and blood sugar, and soothes stress when consumed as tea. Its antibacterial properties make it useful for toothpastes, mouthwashes, and herbal hand sanitizers.
Through simple recipes, riddles, and practical exercises, this chapter teaches young learners how to identify spices by their plant parts, texture, colour, and taste. It helps children appreciate traditional wisdom and understand that our kitchens are full of safe, natural treasures that keep us healthy.