All spices originate from plants: seeds, fruits, leaves, roots, flowers and barks. There are many health benefits of herbs and spices and they also improve the taste of so many foods! Herbs and spices have antibacterial properties and many of them are high in B-vitamins, trace minerals, phyto-nutrients, essential oils, antioxidants that are essential for overall wellness.
This is a list of healthy herbs and spices which will improve the taste of your food:
Cumin seeds contain numerous phyto-chemicals that are known to have anti-flatulent and antioxidant properties. This spice is a great source of iron, calcium, selenium, zinc and magnesium, B-complex, vitamin E, A and vitamin C.
Culinary uses: Cumin is generally toasted gently before adding in a recipe. In order to keep its flavour intact it is ground just before preparing dishes. It can be used as flavouring agent in chicken, fish and meat dishes.
Cinnamon has the highest antioxidant value of any spice. It is well known that consuming this spice reduce inflammation and lower blood sugar. It provides iron, calcium and manganese.
Culinary uses: Cookies, muffins and desserts.
Basil has anti-inflammatory and antiviral properties and can prevent osteoarthritis and it has been used in digestive disorders. Basil is herb which can be used almost in every meal, from eggs, vegetables, omelets, meats, soups or sliced fresh into salads. Fresh is always best, but dried can be also used.
Another wonderful herb which is traditionally has been used to calm digestive troubles and alleviate nausea. This herb is easiest to consume in beverage form or it can be added to meat dishes or dessert recipes. Mint essential oils and menthol are used as flavorings in drinks, desserts, antiseptic mouth rinses, teas, ice creams. Mint is especially rich in carotenes, vitamin C, iron, potassium, calcium and magnesium.
Turmeric is the spice that gives curry its yellow colour. It contains many compounds with medicinal properties which the most important is curcumin. Curcumin is very powerful antioxidant, strongly anti-inflammatory.It can be used in teas, curries and soups, but also sprinkling it on vegetables or mixing it into dressings can be very effective.
Rosemary herb is often use to flavour meats and tomato sauces, and matches well with: beans, chicken, fish, mushrooms, spinach, steaks, pork. Rosemary is used for digestion problems, loss of appetite, headache and high blood pressure. Rosemary carry very good amounts of vitamin A, vitamin C, folic acid and essentials oils such as cineol, camphene etc.