Curd: A Nutraceutical Treasure with Time-Honored and Scientifically Supported Health Benefits

Abstract

Curd, integral to Indian culinary heritage, stands out for both its delectable taste and potent medicinal properties.  Positioned as a key player in the nutraceutical landscape, its health benefits are meticulously explored, encompassing  diverse curd types, their sources, tastes, and applications in medicine. Curd’s unique attributes, including its sweetish sour taste, hot potency, and sour post-digestive taste, contribute to its distinct qualities. Influenced by factors such  as milk type, fermentation process, and milking conditions, curd’s properties impact relishing quality, promotion  of body tissues, digestive power, and strength. Insights into different curd types reveal varied effects, from bovine  milk-derived curd being demulcent and culturally significant to goat’s milk curd pacifying Kapha and Pitta, aiding  digestion, and holding potential benefits for various conditions. Buffalo’s milk curd, with a sweet aftertaste, exhibits  spermatogenic properties and balances Vata and Pitta while enhancing Kapha. Exploring diverse properties of  curd varieties highlights unique effects, such as well-strained curd alleviating Vata, enhancing Kapha, and being  demulcent and nourishing. Curd from boiled milk contributes to taste, dhatus, metabolic power, and strength.  However, responsible consumption is vital, as daily intake may lead to adverse effects. Guidelines recommend  judicious addition of adjuvants to curd for dietary and medicinal purposes. In conclusion, curd, with its historical  and nutraceutical significance, remains a dietary treasure in Indian culture, aligning with modern scientific research  and Ayurvedic wisdom for a health-conscious lifestyle. This comprehensive exploration delves into the nutraceutical  value of diverse curd types, considering their sources, tastes, and applications in external and internal medicine.