The use of herbs and spices has been incredibly important throughout history. Many were celebrated for their medicinal properties, well before culinary use. Modern science has now shown that many of them do indeed carry remarkable health benefits.
Turmeric
It contains Curcumin, a substance with powerful anti-inflammatory Effects. Turmeric is the spice that gives curry its yellow color. It contains several compounds with medicinal properties, the most important of which is curcumin.
Cayenne pepper
It is very rich in a substance called capsaicin, which reduces appetite and boosts fat burning. It has also shown anti-cancer potential in animal studies.
Thyme
Teas made with thyme have been used to treat athletes foot and vaginal yeast infections. Thyme tea can also be taken internally during illness to speed recovery.
Garlic
This plant has a powerful compound called allicin. Lab studies have shown that it may lower your chances of getting heart disease, and it may even help stop the growth of cancer cells.
Chili peppers
Fresh, dried, or powdered, chilies will give your food a kick. They also may boost your metabolism and help keep blood vessels healthy. One possible reason is capsaicin — the compound that makes them spicy.
Ginger
Lab studies also show that ginger has anti-inflammatory and antioxidant properties, and may play a role in preventing diseases like cancer.
Basil
It has anti-inflammatory and antiviral properties and can help prevent osteoarthritis. It has been used in digestive disorders and is being studied for its anti-cancer properties.
Cinnamon
It has the highest antioxidant value of any spice. It has been shown to reduce inflammation and lower blood sugar and blood triglyceride levels. It has also been used to alleviate nausea and to increase sensitivity to insulin and aid in fat burning. It provides manganese, iron and calcium. It’s antimicrobial properties can help extend the life of foods.
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