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| Make spices a part of your healthy lifestyle. |
1. Turmeric. Turmeric is a rhizome that is noted for its very vibrant yellow-orange hue and pairs well garlic, citrus, and is most always an important part of any curry blend. So yes, it's taaaaaasty. Beyond its earthy flavour profile, lurks a surprisingly impressive list of health benefits, too. In India, turmeric paste is applied to wounds to speed healing; people sip turmeric tea to relieve colds and respiratory problems. Modern medicine confirms some solid-gold health benefits as well- most are associated with curcumin, a compound in turmeric that has potent antioxidant and anti-inflammatory properties. I personally make cumin a main player in my recipes for its anti-inflammatory properties. Curcumin has been shown to help relieve pain of arthritis, injuries and dental procedures and is also being studied for its potential in managing heart disease, diabetes and Alzheimer’s disease. Studies are showing curcumin’s potential as a cancer treatment, particularly in colon, prostate and breast cancers; preliminary findings show that curcumin can inhibit tumor cell growth and suppress enzymes that activate carcinogens.
2. Red Hot Chili Peppers! So, who doesn't love the kick of a spicy pepper (right, RIGHT?). And these little red devils pair with everything from chocolate to beef to beans and ginger! I'm sold! BUT, wait...stop the presses....did you know that these piquant peppers can also help rev up that metabolism of yours? 'Tis all true! Chilies, from mild to fiery, are doubly prized in hot climates since the spice helps trigger the body’s natural cooling systems. Studies show that capsaicin (a pungent compound in hot chilies) kicks up the body’s metabolism and may boost fat burning. Recent research found that capsinoids, similar but gentler chemicals found in milder chili hybrids, have the same effects, so even milder sweet paprika packs a health punch. Capsaicin may also lower risk of ulcers by boosting the ability of stomach cells to resist infection by ulcer-causing bacteria and help the heart by keeping “bad” LDL cholesterol from turning into a more lethal, artery-clogging form. Pass the habanero, please!
3. Ginger. If you've kept up on my blog posts, you'll know it is no secret that I adore ginger. Try it with soy sauce, peppers, citrus...um, anything really. And as you add it to your recipes, you can feel good about what it's doing for your health. Traditionally used to relieve colds and stomach troubles, ginger is a rhizome that is full of inflammation-fighting compounds, such as gingerols, which some experts believe may hold promise in fighting some cancers and reducing arthritis pain. And ginger’s reputation as a stomach soother seems deserved: studies show ginger extracts can help reduce nausea caused by morning sickness or following surgery or chemotherapy. You can keep fresh gingerroot in the freezer and grate from its frozen state (SO easy...thanks to my friends at Relish Cooking Studio in Waterloo for this tip...I am forever grateful...ahem, no pun intented).
4. Cinnamon. Oh, cinnamon lovers, do I have news for you. This sweet, intoxicating spice is no longer just for your chocolate, coffee, baking (or even the odd stew), it's GOOD for you, too! First, cinnamon was can be used to boost appetite and relieve indigestion. Perhaps the most exciting news, however, is that cinnamon may help people with type 2 diabetes better control their blood sugar, by lowering post-meal blood-sugar spikes.
5. Rosemary. This lovely herb that pairs beautifully with steak, pork, stews and so much more is gaining more recognition these days for its health benefits. A study found that people performed better on memory and alertness tests when mists of aromatic rosemary oil were piped into their study cubicles. Rosemary is often used in marinades for meats and poultry, and there's scientific wisdom behind that tradition: rosmarinic acid and other antioxidant compounds in the herb fight bacteria and prevent meat from spoiling, and may even make cooked meats healthier. Researchers have reported that adding rosemary extracts to ground beef helped prevent the formation of heterocyclic amines (HCAs)-cancer-causing compounds produced when meats are grilled, broiled or fried.
Amazing, right? I feel like summoning my inner Julia Child and hittin' the kitchen to reap the benefits of all these spices! If you enjoy learning about spices, get ready for some exciting news: All Things Tea is launching a SPICE 101 series of classes in February! Come learn about the history of spices, how to use them, how to store them and so much more. Each participant will go home with a sampler and a book of recipes to apply their new-found knowledge! For more information, feel free to email me at: s.broughton@all-things-tea.com Here is a sneak peak at our schedule:
Wed., Feb 6 (7pm-8:30pm): An Ode to the Vanilla Bean
Wed., Mar 6 (7pm-8:30pm): Cardamom: Sweet or Savory?
Wed., Apr 3 (7pm-8:30pm): Sea Salts: Why They Should Be in YOUR Pantry
Wed., Apr 24 (7pm-8:30pm): Cinnamon...or Cassia? A Lesson in This Sweet, Heady Spice
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