Spices are used since centuries by many cultures to enrich the taste and appearance of food as well as for health benefits. The Indian, Thai and Mediterranean cuisines, use a combination of spices, which may work in collaboration with other ingredients to trigger health benefits. It is not purely be about how much spice you need to add to a meal, but how you combine it with the ingredients is important. So here are spices for your health.
1. CHILLI: Fresh chilies are in a high concentration of C (two to three times that of fruit), fibre, potassium and vitamin B. Red chilies are rich in betacaiotene, an antioxidant that helps destroy the free radicals. Chilly also speed up metabolism, aiding weight loss. Choose fresh chili peppers with vivid, deep colors and glossy, firm skins. Avoid those with soft areas or black spots.
2. CINNAMON: Cinnamon, the bark of the cinnamon tree, is available as dried sticks or as ground powder. Small amounts of cinnamon taken daily may be able to lower blood sugar levels in people suffering from diabetes. Chewing cinnamon gum, or even just smelling the spice itself, could enhance people’s thinking skills, including memory and recognition. Fresh cinnamon should smell sweet, not musty. Powdered cinnamon is best used within six months.
3. BLACK PEPPER: This spice is one of the healthiest. It stimulates the taste buds and prompts the stomach to increase secretion of hydrochloric acid thereby aiding digestion. Pepper contains high levels of manganese, an important antioxidant; vitamin K, which is needed for blood to clot normally; and iron.
4. NUTMEG: Nutmeg tastes the strongest. However, in high doses nutmeg is potentially toxic. Nutmeg may have antibacterial properties that destroy E. coli, a food-borne bacterium. Nutmeg seeds may help manage diabetes. Freshly ground whole nutmegs give the best flavor, but the quality can vary enormously. To obtain the best flavor, grind fresh whole nutmegs using a special nutmeg mill or the finest part of your kitchen grater.
5. GINGER: Ginger is tangy and aromatic, ginger is classified as a spice rather than an herb because it is a rhizome, an underground stem. Ginger can be yellow, white or red in color. Ginger is a mixture of several hundred substances, including phenol compounds such as gingerly potent anti-inflammatory compounds shown in clinical studies to help relieve the pain of arthritis and muscle discomfort. Shogaol and zingiberene, also present in ginger, have antioxidant capabilities that may help prevent heart disease and cancer.
6. CLOVES: Cloves are the dried, unopened pink flower buds of the evergreen clove tree. Eugenol is a chemical component of clove that has been used for its local-anesthetic, anti-inflammatory and antibacterial effects. Eugenol extracts are often used in dentistry for these purposes. Cloves offer an excellent source of manganese, vitamin C and omega-3 fatty acids, all of which are beneficial for your cardiovascular system.
7. TURMERIC: The vibrant yellow/orange color of turmeric has long been used as a textile dye. The yellow pigment in turmeric is known as cur cumin. Choosing the best: There are two main types of turmeric powder: Alzheimer’s is linked to the buildup of knots in the brain called beta-amyloidal plaques. Cur cumin is also found to help the immune system clear the brain of beta-amyloidal.