Herbs and spices not only add a good taste, but they burst with flavor. Today we are telling you how you can introduce healthy and tasty spices to a balanced diet.
Savor the Flavors
Spices and herbs have been used for centuries, not only to provide taste to food, but also for their antimicrobial properties which made them a natural preservative long before refrigeration appeared. In traditional medicine, cumin, coriander, fennel, mint and garlic were considered remedies for digestive disorders, while parsley seeds were used as laxatives and diuretics.
Basil
Basil has anticancer properties. Use it in Asian wok dishes, in tomato salads and pesto.
Cinnamon
It lowers blood glucose levels and you can use it in desserts and pastries.
Cloves
Cloves has antibacterial properties. Use them in fruit cakes, meat dishes and spiced teas.
Coriander
Coriander helps digestion and you can add it in salads or use it to garnish Asian and Indian dishes.
Cumin
This spice has anti-inflammatory properties. Use it in Indian curries and other dishes from the Middle East.
Dill
With its antibacterial properties, dill can be used for fish and chips.
Parsley
Having antimicrobial properties, it is ideal for salads, soups, stews and sauces.
Garlic
It is well-known that dill has anti-inflammatory and antimicrobial properties and it lowers cholesterol. Use it in sauces, stews, soups, marinades.
Ginger
It has anti-inflammatory properties, it’s good for nausea and pain caused by arthritis. Add it to Indian and Asian dishes, desserts and fruit juices.
Lemongrass
This spice with anticancer properties can be used in Asian dishes and tea infusions.
Marjoram
It is antimicrobial and can be used in salads and sauces and Mediterranean dishes
Mint
Anticancer, antibacterial, favors digestion and can be used in salads and fruit juices and Asian salads.
Oregano
This antimicrobial spice can be used in marinades, sauces and dressings.
Rosemary
Use it in marinades, sauces and fillings. It has anticancer properties.
Sage
Sage helps bone structure and memory and can be used in salads and fillings.
Tarragon
With anticancer properties and perfect for the digestive system, tarragon can be used in dressings, vinegars, sauces for fish, poultry and game.
Thyme
Add it in soups, stuffing, marinades and meat. It perfect for strengthening bones.
Turmeric
This anticancer spice can be used in Indian curry.
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Today, many of these plants are still used as a remedies. For example, ginger is a very popular treatment for nausea and vomit. However, the benefits of these tasty ingredients are much underestimated, many herbs providing a wide range of phytonutrients that help prevent many diseases and keep us healthy.
What makes them so Good?
Researchers have discovered that they have a high concentration of antioxidants, substances that fight free radicals which cause many diseases. In addition, we also find other useful substances such as curcumin (from turmeric), capsaicin (in chili peppers), allicin (garlic) and a wide variety of vitamins, including vitamin C.
Also, aromatic plants and spices can improve the properties in other ingredients in a process called “food synergy”. Therefore it is better to enjoy a full meal instead of taking dietary supplements.
Another advantage brought by the use of herbs is the wonderful taste of dishes. Using them in all sorts of dishes, we can limit the amount of salt, sugar and fat.
What to use?
From certain plants, we use the leaves, but herbs are considered to originate mainly from seeds, fruits, bark or roots. However this is not a rule, because in some plants can use both the leaves and seeds and coriander is the perfect example.
Also, as long as they are stored properly, it does not matter if you use them dried or fresh. Both contain phytonutrients that we need, so simply choose what fits better with the meal you are about to cook.
Quality Control
It is very important how to store spices. Pack the fresh ones in a paper towel and keep them in a plastic bag in the refrigerator. The dry ones can be kept in airtight containers, away from heat and light.
To capture their delicate flavor, texture and color, add fresh herbs when the dish is almost ready to serve. Dried spices should be added early in the preparation process in order to have the time to release their flavor.
You do not need large quantities, but use them as often as you can to make the most of what they have to offer.
