The medicinal perspective of rasam: A traditional functional food in Southern India

Abstract

Rasam is a traditional South Indian dish known for its unique taste and aroma. It is a spicy soup made from a blend of spices, tamarind, and other ingredients. Rasam holds a significant place in Southern Indian cuisine and is cherished for its culinary heritage. Indian cuisine has a rich tradition of utilizing spices for their medicinal properties in treating and preventing diseases. This review aims to emphasize the nutritional value of Rasam and its untapped medicinal potential while compiling research on its medicinal-derived ingredients. It examines the ingredients, preparation methods, and cultural importance of Rasam, shedding light on its traditional and gastronomic value. The review covers the historical background of Rasam, its regional variations, and the diverse ingredients used in its preparation. Rasam is a prime example of a traditional functional meal, with each of its components having been medically shown to treat a variety of conditions. The traditional claim of Rasam is supported by preclinical and clinical research on the dish and its components. It also discusses the health benefits associated with Rasam, such as its digestive properties, immunity-boosting effects, and potential therapeutic value Rasam stands as a quintessential part of traditional Southern Indian cuisine, offering not only a delightful sensory experience but also potential health benefits. Understanding the cultural and nutritional aspects of Rasam can help preserve and promote the richness of Southern Indian culinary traditions. Given the information mentioned earlier, Rasam should be further investigated using scientific methodologies to determine its physiological functions beyond its gastronomic and dietary benefits.