DEVELOPMENT OF IMMUNITY BOOSTING RELISH WITH ADDED HERBS

Abstract

The leading challenge across the globe currently is COVID 19 pandemic. In the current situation, the only approach to survive is to strengthen the immune system. Traditional spices and herbs have been used as immunity enhancers in Indian cuisine since the dawn of time. Herbs and spices like holy basil, ashwagandha, chamomile, Indian long pepper, giloy, ginger, garlic, thyme, thuja, and turmeric have a plethora of beneficial properties and have several health benefits. The use of these herbs helps cure symptoms, improve immunity, and reduce the risk of infections to a great extent. Purpose: In this context, a relish that included immunity boosters like lemon, ginger, and herbs like chamomile and Indian long pepper was developed with three variations using honey, sugar, and jaggery as sweetening agents, respectively. Vitamin C in lemon helps boost health and fight disease. Gingerol, the bioactive compound in ginger, has anti-inflammatory and antioxidant properties, helps in treating colds and soothing a sore throat. Piperine in long pepper helps fight infections. Chamomile is an ancient medicinal herb and has a quintessential role in treating the common cold, sore throat, cough, and flu symptoms because of bioactive compounds like chamazulene, quercetin, luteolin, and patuletin. Method: All three variations were standardized and tested for sensory evaluation on a nine-point Hedonic rating scale by a panel often judges. The products were stored in clean sterilized bottles for one month of study. The products developed are calorie dense and are rich in vitamin C content (17.69mg/100g). The recipe using honey and jaggery as a sweetening agent scored eight on the overall acceptability, while the product with sugar scored seven on the Hedonic rating scale. The same procedure was followed to prepare all except the fact that the recipe which had honey was not given the heat treatment before bottling. Probably, due to this reason, the presence of moisture was responsible for fungal growth on the sample with honey after 14 days. The other two variations (with jaggery and sugar) showed no spoilage signs and had the same acceptability even after one month. Conclusion: A wide variety of these medicinal herbs can be implemented in diet and supplementation to support the immune system. The products developed can be used for treating sore throat and dry cough. It can be enjoyed as a spread, chutney, or relish. A slight inclusion of these herbs and spices in the everyday diet in the form of these spreads will gradually improve immunity.