I was adding the spices to my oatmeal, and thinking about how many spices I took on a daily basis for my health, so I thought I would share. Spices and herbs are wonderful, they make food taste better and improve your health. I hope by now you all realize there is little distinction between food and medicine. Everything you put in your mouth is either for your health or against it. Just like sugar increases inflammation, many herbs and spices reduce it. Chronic inflammation is the root of many, many maladies, including heart disease.
First, the difference between an herb and a spice- herbs are leafy, often woody plants. If you are eating a leaf, you are eating an herb. Think basil, oregano, rosemary, bay leaves, and parsley. Spices are the nuts, seeds, bark or root. Usually dried and ground. Think turmeric, cinnamon, nutmeg, allspice, cloves, and ginger
Herbs and spices appear to be universally helpful to health. They have been used in folk medicine for thousands of years. Some have very specific uses, especially in concentrated form. Oregano oil is an antibiotic, turmeric reduces inflammation, and cinnamon reduces spikes in blood sugar. We have been taking “Zyflamend” which is a concentrated form of many herbs to reduce joint pain and inflammation. It does appear to be working.
This makes herbs and spices a win-win item. By increasing seasoning in your food, you can increase the flavor without fat, salt or sugar and do something good for your health at the same time. I love Indian and Asian food, and they are not shy with the spices. I made Thai red curry last night, using a blend of several recipes, and it was delicious. Both cuisines use tons of chili, turmeric, garlic, basil, ginger, lemongrass, and curry, which is a blend of spices in itself. I was googling around, looking for a picture and I got this from stirlaughrepeat:
The information below is provided by McCormick.
Oregano – 1/2 tsp. has as many antioxidants ad 3 cups of spinach – Sprinkle 1/4 tsp. onto grilled cheese.
Garlic Powder – 1/2 tsp. has as many antioxidants as 1/3 cup zucchini – Stir 3/4 tsp. into 4 cups mashed potatoes.
Black Pepper – 1/2 tsp. has as many antioxidants as 1/2 cup chopped tomatoes – sprinkle 1/4 tsp. onto scrambled eggs.
Cinnamon – 1/2 tsp. has as many antioxidants as 1/4 cup blueberries – sprinkle 1/4 tsp. over anything from hot cocoa to oatmeal and fruit salad.
Ginger – 1/2 tsp. has as many antioxidants as 1 cup cucumbers – sprinkle onto carrots, acorn or butternut squash and sweet potatoes.
Cayenne Pepper – 1/2 tsp. has as many antioxidants as 1/4 cup honeydew melon – sprinkle 1/4 tsp. into hummus.
Thyme – 1/2 tsp. has as many antioxidants as 1 med. carrot – sprinikle on steamed or sauteed asparagus along with a twist of fresh ground black pepper.
Rosemary – 1/2 tsp. has as many antioxidants as 1/2 cup watermelon – sprinkle the tops of your favorite ready-to-bake rolls with olive oil, rosemary and sea salt before baking.
Turmeric – 1/2 tsp. has as many antioxidants as 1 cup broccoli – Sprinkle onto steamed rice.
Chili Powder – 1/2 tsp. has as many antioxidants as 1/2 cup cantaloupe – stir 2 Tbsp. chili powder, 1 tsp. ground cumin, 2 cans diced tomatoes and 1 can kidney beans into 1 lb. cooked ground beef for quick chili.
Cloves – 1/2 tsp. has as many antioxidants as 1/2 cup sweet cherries – perk up applesauce by stiring 1/2 tsp cinnamon and 1/4 tsp. ground cloves into 2 cups applesauce.
Cumin – 1/2 tsp. has as many antioxidants as 1/2 cup pineapple – sprinkle into soups, such as lentil, black bean and butternut squash.
In case you are wondering- the oatmeal? Cinnamon, nutmeg, cloves and, mace. Turmeric on occasion, just for it’s health benefits, I wouldn’t recommend it in oatmeal otherwise. Walnuts for the omega-3’s, cranberries for the taste and antioxidents. Molasses as the sweetener- look at the label, probably the only sweetener on earth with vitamins and minerals in it.
If you need any more ideas, just google herbs or spices, and there is a bonanza of great sites, talking about both the uses and benefits. Bon appetit!