Spices, which are taken from the seeds, roots, bark, fruit or other parts a plant (except for leaves, flowers and stems — those are herbs), are full of beneficial bioactive compounds that promote healthy processes within your body.
They also add depth and complexity to any recipe, making dishes memorable so everybody keeps coming back to them!
This spice is used in Southwestern, Creole, Cajun and other cuisines to give dishes a memorable kick of heat. Adding even a small amount to a dish gives your metabolism a bit of a boost, and it can also aid digestion and bring down your blood pressure.
Its versatile flavor pairs with both sweet and savory dishes and is used by cooks throughout the world. Luckily, it’s also a very good substitute for sugar and is an antioxidant that’s been found to lower blood glucose levels, including in those with Type 2 diabetes.
This low-calorie spice is most frequently used in Indian and Mediterranean cuisines and is a great source of manganese and calcium, along with several other nutrients. They have many antioxidant compounds and may work as an appetite suppressant and for fighting certain types of cancer.
Gingerol is a compound found in many root spices that has antioxidant, antiviral, antibacterial, anti-inflammatory and analgesic properties. It’s used to alleviate nausea and vomiting and may alleviate pain associated with rheumatoid arthritis.
Regarded by many as one of the world’s healthiest spices, turmeric is a primary ingredient in curries. Curcumin, its main active compound, is known for powerful anti-inflammatory and antioxidant properties that can reduce inflammation and may improve memory and concentration and fight heart disease and cancer.
However, it isn’t easily absorbed into the bloodstream. Using turmeric with black pepper or consuming it with a source of healthy fat can increase its availability to your bodily processes.