various foodstuff but when food is cooked in an unscientific way, e.g. throwing away the water in which rice, potatoes or other vegetables have been boiled, the supply becomes inadequate. The deficiency then has to be made up by a separate addition of salts. As common salt is one of the most essential salts for the body. . . , it might be supplemented in small quantities.
But several condiments are not required by the body as a general rule, e.g. chillies fresh or dry, peper, turmeric, coriander, caraway, mustard, methi, asafoetida, etc. These are taken for the satisfaction of the palate. My opinion, based on my personal experience of fifty years, is that not one of these is needed to keep perfectly healthy. Those whose digestion has become very feeble might take these things as medicines for a certain length of time, if considered necessary. But one should make it a point to avoid their use for the satisfaction of the palate. All condiments, even salt, destroy the natural flavour of vegetables and cereals, etc. Those whose palate has not become vitiated enjoy the natural flavour of the foodstuffs much more than after the addition of salt or other condiments. That is why I have said that salt should be taken when necessary as an adjunct. As for chillies, they burn the mouth and irritate the stomach. Those who are not in habit of taking chillies cannot bear them in the beginning. I have seen several cases of sore mouth caused by the taking of chillies. I know of one case who was very fond of chillies, and an excessive use resulted in his premature death.
Key to Health, pp. 27-29, Edn 1956