Many of the common culinary spices have useful medicinal properties. Mostly they have a beneficial effect on the digestive system, and - as in the holistic approach - on the whole system. It is good to use spices more often but with some basic knowledge.
I have gathered here the extracts of the many benefits the spices have, of which we are usually hardly aware of.
For the best health benefits - put herbs in a couple of minutes before serving. Let them steam under a lid for a minute or two to let the precious ingredients go back to food and not jus vaporize into thin air (which you can inhale, by the way).
Regular use of spices can really help in certain conditions but always beware of contraindications, and always keep a balanced diet and healthy lifestyle. Herbs and spices are an addition to a recovery program, promoting health lifestyle, a very splendid one, and never a heal-it-all stuff.
Allspice
Pimenta dioica
Origins: Native to Central America, also known as Jamaica pepper.
Material: Dried berries of the piment tree.
Cuisine: Widely used in Mexican and Caribbean cuisine, it has spread to other countries where it is used in many recipes, often entirely on its own, due to its distinctive flavour that combines many other spices. Used in pickles, and even dessert. Freshly ground berries are more aromatic and have more health benefits. They need to be used straight away otherwise many precious ingredients will be lost.
Benefits: It has anti-inflammatory and analgesic properties, an inhibitory effect on the growth of certain bacteria, such as Listeria. Helps reducing diarrhoea, nausea, vomiting, flatulence and constipation. It has a beneficial effect on the circulatory system, lowers blood pressure and eases breathing.
Externally: Infusion of ground allspice grains can be used as a wash for the skin affected by acne and eczema, and as disinfectant for the mouth and throat.
Contraindications: Allspice may cause allergic reactions in people prone to allergies, aggravate symptoms in gastric ulcer or reflux.
Anise
Pimpinella anisum
Origins: Southern Eurasia
Material: Seeds (do not confuse with Star Anise)
Cuisine: It is sweet and aromatic, having its own characteristic flavour. Common anise is a popular addition to drinks, cakes, and bread in Europe. The seeds, whole or ground, are also used for preparation of teas, confectioneries, black jelly beans (often marketed as liquorice- flavoured), in Italian sausages. Used to flavour liquors such as Greek ouzo, French absinthe, Turkish rakı and Middle Eastern arak.
Benefits: It has fungicidal, bactericidal, analgesic and carminative properties. Especially effective in the treatment of colic in children. Helps to remove gastrointestinal parasites, has a diuretic effect, and removes toxins from the body. It can be a support for people suffering from kidney stones and rheumatism. Stimulates the appetite, it also helps to neutralize nausea, and reduces bad breath. May have a beneficial effect on potency. Known for stimulating lactation.
Externally: Infusion improves the condition of the skin and hair. It is used in anti-aging cosmetics - smooth the wrinkles. Repels insects.
Contraindications: Anise should not be used in case of hypersensitivity to anise oil, acute gastritis, intestinal and severe kidney dysfunctions and any internal bleeding.
Basil
Ocimum basilicum
Origin: South Asia, Mediterranean, the Middle East and Africa.
Material: Leaves
Cuisine: Basil is one of the most popular herbs used in cooking. It is a quintessential ingredient in almost all Mediterranean dishes, especially with tomatoes and tomatoes puree.
Benefits: Supports the digestive system and facilitates the absorption of nutrients. Fresh leaves prevent stomach cramps, stimulate the secretion of gastric juice. Can be effective in lack of appetite. Prevents nausea.
Regular eating may inhibit the activity of free radicals and slows down the aging processes of cells. Research indicates that basil extract may lower glucose levels as well as cholesterol.
Basil warms up the body, supports the functioning of the nervous system. It soothes, relieves stress and tension, and at the same time strengthens concentration and reduces fatigue. It can be helpful in relieving migraine, arthritis and rheumatism. Has a positive effect on sleep, reduces hyperactivity of the mind.
Externally: Fresh leaf juice provides relief from insect bites. Pots with basil on a windowsill repel insects, including mosquitos.
Contraindications: Its more extensive use should be consulted with a doctor in the case of people taking anticoagulants or drugs for hypertension.
Bay Leaf
Laurus nobilis
Origins: Southern Europe, Northern Africa and Western Asia.
Material: Leaves
Cuisine: When added to dishes, it is safe, but the whole bay leaves should be removed from the food before consumption. Eating it - can be dangerous, it is not digested by our bodies, it may even lead to a haemorrhage.
The dried leaves increase the culinary value of many dishes. It is most often added to soups, sauces, stews, and pickles.
Benefits: Bay leaf infusion (as in soups) supports liver function, improves digestion, and increases perspiration. It is diuretic, and supports weight loss. Has calming, relaxing properties, may help with insomnia. It can be helpful in the treatment of type 2 diabetes.
Externally: In ancient times, bay leaf was considered a talisman protecting from all sorts of misfortunes. Laurel wreaths adorned the heads of poets, kings and winners of the Olympic Games.
On a more mundane plane it can help with reducing dandruff and acne. Its warming properties may be used for compresses in rheumatic and arthritic pains.
Bay leaves can be useful for deterring grain weevils, which nest in flour, rice or pasta. Put a few leaves into the container with these products. Placed in a kitchen cupboard or drawers, it should scare away cockroaches.
Contraindications: May interact with painkillers, delaying their removal from the body, thereby increasing their effects and causing possible side effects. May cause drowsiness with sleeping pills. There is a risk of hypoglycaemia in diabetic patients or people taking medications or herbs to lower blood sugar, as bay leaf reduces blood sugar levels. Bay leaves can interact with alcohol, some antibiotics, and anti-cancer medications. Do not combine supplements and infusions of bay leaf and preparations containing Gingko biloba.
Black Pepper
Piper nigrum
Origins: India
Material: Fruit
Cuisine: The most common spice in the world. It enhances the taste of every dish. All the coloured types of pepper are fruits of the same plant. White pepper is more delicate. Cayenne pepper comes from different species.
Benefits: Improves digestion, boosts the metabolism. Reduces flatulence. Has strong disinfecting properties, may be used in the treatment of bacterial infections, e.g. pharyngitis and cough.
Black pepper has a revitalizing and warming effect. It stimulates dopamine and serotonin helping to maintain a good mood. Increases concentration and improves memory. May have a positive effect on neurodegenerative diseases, such as Alzheimer's, among others.
Supports the absorption of vitamins, especially A and C, boosting the immune system, reducing harmful bacteria and viruses.
Considered an aphrodisiac in both Asian and European folk medicine.
Externally: Even the aroma itself forces the respiratory tract to clear - it has strong expectorant properties - it makes you sneeze.
As an ingredient of self-made facial creams, it delays the aging process and formation of wrinkles.
Contraindications: Use no more than one teaspoon a day. Consuming large amounts may lead to burning sensation in the digestive tract. May cause dehydration and nervousness. The remedy is cumin.
Black pepper increases the bioavailability of some medicinal substances. While this is desirable for many substances (e.g., curcumin), it may be disadvantageous for other drugs, e.g. those for allergy. Should be avoided by people with chronic digestive system disorders, particularly stomach, and chronic kidney diseases. It is not recommended in excess for women in the third trimester of pregnancy.
Caraway Seeds
Carum carvi
Origins: Middle East, Europe
Material: Seeds
Cuisine: An ancient spice, often added to meat, bread and cheese. As an addition to sauerkraut and legumes it eases the digestion of those stodgy foods. Gives a unique flavour to geese and duck.
Caraway cake was an integral part of Victorian high tea. It is still a crucial ingredient in everyday Middle Eastern cuisine. If a person does not like its aroma, but wants to take advantage of its beneficial properties, it is worth trying the spice in ground form. When added to a dish, it will not have such an intense flavour, and will retain its health-promoting properties.
Benefits: It is best known as a remedy for colic in babies. Cumin has an extremely broad activity that includes the digestive tract, biliary tract, liver, kidneys and skin. Improves the painless departure of gases, especially after a heavy meal. Can be used by pregnant women who struggle with the feeling of nausea. All studies also emphasize that cumin stimulates the secretion of milk and is recommended to nursing mums.
Also known as a remedy in sore throat, cough, menstrual pain. Recommended to use in powdered form.
Externally: Used for bad breath, oral fungal infections. You can make an infusion for a mouth-wash or chew a few seeds for a few minutes. Chewing them after eating garlic or onions will get rid of the strong smell in the mouth.
Contraindications: Cumin is a relatively safe plant that rarely causes side effects or allergic reactions. People who are allergic to vegetables such as carrots, parsnips, celery or dill should be careful though.
Cardamom
Eletteria cardamomum
Origin: India, Indonesia, widely cultivated in Guatemala
Material: Seeds
Cuisine: Used to season sweets - gingerbread, marzipans, as well as fruit salads, sweet sauces and liqueurs. Gives a fresh flavour to pumpkin, carrots. Cardamom is also suitable for soups, especially pea. The Scandinavians use cardamom for patties, the Indians use it to flavour curries and various pastries. Green cardamom is often mixed with roasted coffee beans. It is also one of the ingredients of the chai drink (Masala chai) - a popular form of Indian tea.
Fresh cardamom is best kept in pods because it loses its flavour quickly.
Benefits: Used for abdominal pain and other digestive ailments. Stimulates the appetite - recommended for fussy eaters. It may help with elimination of bacteria that causes ulcer formations. It helps to get rid of toxins and metabolic by-products, therefore it is recommended in slimming and cleansing diets.
Also helps in colds, flu, respiratory diseases, including bronchitis and asthma. It soothes coughs, clears a stuffy nose, and strengthens immunity. Cardamom also helps to deal with hiccups.
It is a source of melatonin - a hormone regulating sleep rhythm. According to researchers, it may also be valuable in the treatment of obesity, diabetes and hyperlipidaemia.
Cardamon is a natural potency enhancer. It stimulates the blood supply to the genitals, strengthens and lengthens the erection.
Externally: The antibacterial properties help with bad breath - chew its grains for a few minutes. This is how the ancient Egyptians cleaned their teeth.
Cayenne Pepper
Capsicum annuum 'Cayenne'
Origin: Latin America
Material: Fruit. It comes from a group of peppers commonly known as chili. Cayenne powder may be a blend of different types of peppers, quite often not containing cayenne peppers, and may or may not contain the seeds.
Cuisine: Its strong, spicy properties go well with any dull dish. May be added to vegetables, eggs and meat, and is an interesting addition to desserts.
Benefits: Has anti-inflammatory, antibacterial and warming properties. Speeds up metabolism, suppresses the appetite, and has fat reduction effects. Can prevent some types of food poisoning. Clears stuffy nose. Lowers cholesterol and blood pressure, prevents blood clots. May relieve the symptoms of arthritis and headaches. However, eating too often or too much - can make the body immune to its effects, so it is worth maintaining moderation.
Externally: Some people put chilli peppers in their socks to keep their feet warm.
Contraindications: May irritate the stomach. Not recommended for people with any digestive symptoms. Use in moderation with high blood pressure. Cayenne pepper should not be consumed by people taking acid-blocking medications. May reduce the effectiveness of aspirin and medications for diabetes. Keep in mind that frequent consumption of overly spicy foods is also not good for the body, as it can adversely affect the liver or irritate the mucous membranes.
Cinnamon
Cinnamomum verum
Origin: There are many varieties of this plant, but Ceylon and Chinese cinnamon are most common.
Material: Bark. When buying cinnamon, we should pay attention to the colour. Light brown is the one we are looking for, it usually comes from Ceylon. Dark and hard usually belongs to the inferior quality cinnamon and should be avoided.
Cuisine: It has a wonderfully distinct aroma. Suitable for both savoury and sweet dishes. It can be used as an addition to meats, compotes, desserts, teas, mulled wine.
Benefits: During flu and colds, you can use infusions with a little cinnamon and other main ingredients. It removes fatigue and has a cheering effect. It lowers blood glucose levels.
Externally: May have a beneficial effect on skin prone to acne - helps eliminate blackheads and pimples. Can be effective against Candida fungi and has an antiparasitic effect. Has been used against scabies, lice and parasites in the digestive system. It can also be used in mixtures preventing mosquito bites and to repel ticks.
In ancient cultures it was believed that cinnamon smoke drives away evil spirits from the house.
Contraindications: Cinnamon is a widely available spice, but its use is not always safe. It is best used as a tiny spice addition or in mixtures, not a medicinal material itself. If consumed in excessive amounts, it can be dangerous especially to the liver. May disturb insulin metabolism.
Experts say to use less than one teaspoon - and not every day. Dark cinnamon should not be consumed more than once a week. Do not use during pregnancy - it may have a miscarriage effect, in ulcers, atopic dermatitis. Cinnamon applied to the skin can sometimes cause irritation and redness, especially in children.
Cloves
Dianthus
Origin: Indonesia
Material: Flower buds
Cuisine: Can be added to soups and many other dishes to really enhance the taste. It is a popular ingredient in spice blend for marinades, mulled wine, and curries. Often used as an addition to drinks and dishes in the winter period as it reduces the risk of catching the flu. It pairs well with cinnamon, allspice, vanilla, basil, onion, citrus peel, star anise, and pepper.
Benefits: It has antibacterial, antiviral, antifungal and antiparasitic properties. Cloves are even considered an elixir of youth. By destroying free radicals they slow down the aging process, strengthen the immune system, and eliminate inflammations. Effective for headache and migraine attacks.
Preparing mulled wine or tea with the addition of cloves in the evening will help falling asleep. Regulates the nervous system, an excellent stress reliever, removes fatigue and mental exhaustion. Lowers high blood pressure.
Externally: Clove buds are a natural toothache reliever. Chewing one will refresh the breath. May work well in the treatment of candidiasis (thrush). The infusion soothes the symptoms of fungal skin infections. Have a rejuvenating effect on the skin.
It is believed that cloves used as incense attract wealth, prosperity and a positive atmosphere. A fragrant pomander made with an orange and cloves stuck in it was a popular gift in Victorian England, indicating warmth of feelings.
Contraindications: May cause allergies, so it's better to use in small amounts at first. The medicinal use of cloves should be avoided by pregnant women, people suffering from blood circulation and hypertension, hypoglycemia and blood clotting disorders.
Coriander
Coriandrum sativum
Origin: Mediterranean, cultivated in Asia, North America. and South and North Africa
Material: Dried Seeds and fresh Leaves
Cuisine: Some people are repelled to the taste and smell of coriander. It's tart, lemony taste is perceived like a bitter soap. It is supposedly linked to genetics. So - remember about it if you are going to prepare a dinner for guests - better not to use it at all.
If you don't feel repulsive towards Coriander, it will improve the taste and aroma of cured meats, marinades, and products that are difficult to digest.
It is used in the production of vodkas, liqueurs, and cake decorations. Its varieties are part of a spice mixture, such as Indian curry. Can be added to soups, salads and sauces.
Benefits: Most often used in disorders of the gastrointestinal tract. Facilitates the reconstruction of the natural intestinal flora. Considered as an aphrodisiac.
Contraindications: Apart from a non-threatening dislike in taste, some people may be allergic to coriander, despite liking the flavour. Too frequent use of fresh and dried fruit may cause nausea, drowsiness and headaches.
Cumin
Cuminum cyminum
Origin: Central Asia, Eastern Mediterranean, mainly Irano-Turanian region. Cumin is sometimes confused with caraway (Carum carvi). Many European languages do not distinguish clearly between the two.
Material: Seeds
Cuisine: Ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. In India - used as a traditional ingredient in many recipes. Forms the basis of many spice blends (garam masala). Added to cheese production, traditional bread. It has a warming and aromatic character, making the food more interesting, especially in stews, soups, pickles and pastries.
Benefits: Ayurvedic medicinal practices incorporate the use of dried cumin seeds. Often processed with ghee (clarified butter), cumin may be applied externally or ingested to aid the appetite, digestion, vision, and vitality. Helps reduce fever, diarrhoea, vomiting. For breastfeeding women to facilitate lactation.
Ginger
Zingiber officinale
Origin: Southeast Asia, cultivated mainly in India
Material: Root (rhizome)
Cuisine: Delightfully warming with anti-inflammatory properties, it can be added to many dishes, both as powdered ginger or fresh root. It is used in the production of wine, beer, baked goods, coffee and candies.
Benefits: Ginger is a proven anti-nausea, anti-motion sickness remedy. Relieves symptoms of migraine, rheumatism, and nervous imbalances. It is an effective antiviral. Supports the digestive, respiratory and immune systems. Helps burn off fat, especially around the stomach. Alleviates the symptoms of painful menstruation.
Has a beneficial effect on the brain, improves concentration, improves energy and vitality. Helpful in states of physical and mental fatigue. Has strong antioxidant activity, helpful in prevention of cancer. Increases the blood supply to the genitals. Considered an aphrodisiac.
Contraindications: Can irritate the mucosa, so it is not recommended for people with sensitive stomach and intestines. Should not be given to small children. May interact with some medications. Ginger should not be eaten in excess by people with high blood pressure.
Marjoram
Origanum majorana
Origin: Libya, Egypt, the Arabian Peninsula and India
Material: Green parts
Cuisine: Its aroma goes well with any type of meat, the production of sausages and pates. Recommended in soups, stuffing, and especially in cabbage and beans meals as it reduces the flatulence. Refines the taste of poultry and scrambled eggs.
Replaces salt on a low-sodium diet.
Extends the freshness of a meal. Prevents the fat from going rancid - you can sprinkle butter with marjoram in the summer if you keep it outside the fridge.
Benefits: Dried marjoram is rich in mineral salts that are essential for the proper functioning of the body. It is worth ensuring that it appears frequently in your food.
Regularly used, it effectively accelerates metabolic processes, removes fat tissue.
Has a strong antioxidant effect, preventing inflammation, protecting the entire circulatory system.
Helpful in relieving intestinal colic and a burning sensation in the upper abdomen. Recommended as an aid in the treatment of type II diabetes.
It shows the potential to inhibit the multiplication of cancer cells.
Externally: It has antibacterial and antifungal properties. The mouthwash helps to reduce a sore throat. Infusion for the bath - for muscle relaxation.
Contraindications: Proper use carries no risk to the body. The exception is people allergic to marjoram - they should not use it at all. Local side effects are observed when the herb is used consistently and in large amounts. Too much marjoram in food can have a negative effect on the nervous system, such as headaches or low mood.
Oregano
Origanum vulgare
Origin: The Mediterranean. Widely spread in the temperate climate. It is often called wild marjoram.
Material: Green parts
Cuisine: Commonly known as the 'pizza herb' but you can sprinkle it on basically everything you eat. Goes particularly well with roasted or grilled vegetables, fish, as a topping to salad. A variety of oregano is used to flavor vermouth wine. Try dried oregano as herbal tea.
Benefits: It has an extremely strong antioxidant effect. Also acts as a diuretic, antispasmodic, antibacterial, antifungal, antiparasitic remedy. Significantly improves digestion. Has a relaxing effect on muscles. Due to tannins, it has anti-diarrheal and bactericidal properties. Binds and removes harmful metabolic products from the body. At the same time, oregano supports probiotic bacteria, which helps in irritable bowel syndrome, abdominal bloating. Speeds up menstruation. Noteworthy is the strong antifungal activity, especially the ability to destroy Candida albicans and the antiparasitic effect, incl. Giardia lamblia.
Externally: For rinsing in inflammation of the mouth, teeth and throat and for bathing in itchy skin and difficult to heal wounds.
Contraindications: Pregnant women should not use it excessively.
Rosemary
Rosmarinus officinalis
Origin: The Mediterranean.
Material: Needle-like leaves or whole twigs.
Cuisine: Rosemary strongly emphasizes the taste of dishes so do not add in excess. Most often used in Italian and French cuisine with meat, soups, sauces, chicken, fish, rice, groats, floury dishes. Added to the curing meat it gives durability.
Benefits: Known for its stimulating effect. Believed to improve memory. Supports the functioning of the vital organs, such as the liver, brain, heart and kidneys. Considered one of the most effective herbs in the treatment of headaches, poor circulation, physical and mental fatigue. Facilitates digestion, increases appetite, and relaxes the abdominal muscles. The smell of a fresh infusion relieves the feeling of a stuffy nose and chest pains. Considered an aphrodisiac.
Externally: Regenerates and tones down the skin. Brightens hair, giving it a beautiful shine. Added to baths relieves aches and pains, and tiredness. Also used in compresses for rheumatic pains.
In the cupboards, wardrobes repels moths.
Rosemary extracts were used as incense by ancient Egyptians, it played a great role in Roman religious ceremonies. Dried leaves burned as incense do remove unpleasant odours.
It has been associated with love in antiquity. Ancient sources say that rosemary prevents nightmares if you put it under your pillow.
Contraindications: Used in excess may cause stomach pain or diarrhoea. It can cause allergic reactions. People suffering from hypertension and epilepsy should avoid it, because it stimulates the nervous system. Pregnant women and breastfeeding mothers must not use it at all, as it may lead to miscarriage.
Saffron
Crocus sativus
Origin: Mesopotamia, Eurasia, Mediterranean
Material: Flower
Cuisine: The use of this most expensive spice in the world dates back to the beginnings of civilization. Its taste is sweet and hay-like. It colours the dish yellow-orange. It is most notably used in rice and mostly in Arab, Persian, and Indian cuisines. Confectioneries and liquors also often include saffron. Turmeric is sometimes called "Indian saffron" because of its similar yellow-orange colouring properties. It is best to use it within six months.
Benefits: It is quite clear from modern research that saffron can primarily relieve symptoms of depression and fatigue. Has an analgesic and stimulating effect. Can also be helpful in treating male infertility. Taking saffron reduced the severity of symptoms in women suffering from PMS. It also has some good qualities reducing stomach ulcers. The results were comparable to those of the anti-ulcer drug Omeprazole. Considered an aphrodisiac.
Externally: It has been used in religious ceremonies, perfumery, and as a dye.
Contraindications: Be wary that there are many adulterations of the herbal spice, due to its high value. Doses greater than 5 g can become increasingly toxic. Mild toxicity includes dizziness, nausea, vomiting, and diarrhoea.
Star Anise
Illicium verum
Origin: China
Material: Seeds
Cuisine: Star anise is very characteristic in Chinese cuisine and other oriental meals. It is one of the five spices in Chinese five-spice blends. Has a mild liquorice flavour with sweet and herbal notes. Whole or ground, it can be used in both sweet and savoury dishes. Can be added to coffee, tea, and other drinks. Star anise works particularly well with traditional fall and winter recipes and desserts. Can be infused into mulled wine, soups, sauces, and added to baking cakes.
Benefits: It has antioxidant, anti-inflammatory, antiviral, antimicrobial, and potentially anti-cancer properties. Star anise distinct compounds offer potential and potent antifungal benefits. Some research reveals that extract can act as an effective antibiotic against multiple drug-resistant pathogenic bacteria, in treating urinary tract infections, influenza, inflammation.
Externally: Star anise emits strong natural fragrance. You may add it to a bowl of decorative potpourri. It can be burnt as an incense on its own, using just a piece of charcoal.
Contraindications: Generally safe for most people. A serious concern is a close relative — the highly toxic Japanese star anise that can lead to nausea, seizures and hallucinations. Some spices have been found to be mixed with the Japanese variation. If you’re not sure of the origin, it may useful to not use it in medicinal terms - just as a spice - in low amounts. It is has not to be given to babies and children.
Thyme
Thymus vulgaris
Origin: Mediterranean basin. There are many wild forms in the moderate climate.
Material: Leaves and Stems, also tiny Flowers.
Cuisine: Dried thyme has an aroma several times stronger than fresh. Used as seasoning for soups, meats, marinades, sea fish, vegetables. Salads, stuffings and meats with the addition of thyme will be appreciated by your guests. However, you cannot overdo it, because it has a sharp and distinct taste, so it can dominate a dish.
Benefits: It has strong anti-bacterial properties, stimulates digestion, helps to remove the effects of poisoning. The infusion has a refreshing, stimulating and warming effect. Try to drink thyme tea after a meal - it raises the level of alertness, combats sleepiness and allows you to work efficiently and mentally for a long time.
It can be used for sore throats (gurgle), headaches, pharyngitis and tonsillitis. It soothes persistent cough, and is especially recommended for smokers. Thyme supports the liver and strengthens the eyesight.
Externally: Bathing with the addition of thyme infusion has a disinfecting, slightly analgesic, anti-inflammatory and regenerating effect. It soothes swelling and joint injuries. Good for excessive hair loss, dandruff, it strengthens the scalp. Can be an effective fight against acne.
Contraindications: It can overstimulate and may raise the blood pressure, not recommended for people with hypertension.
Turmeric
Curcuma longa
Origin: India
Material: Root
Cuisine: Turmeric has a ginger-like flavor and a strong, spicy, bitter taste. Gives a characteristic yellow-orange color to curry dishes. It is often an essential ingredient in mustard. Ground turmeric is an excellent addition to stews, soups and rice. Gives a distinctive flavor to broth, poultry, fish and seafood dishes. Often added to pickles. Turmeric is also a substitute for saffron - one of the most expensive spices in the world. In the food industry it is used as a dye with the number E100.
Benefits: Truly one of the marvellous medicinal spices of the world, but many do not realize that on its own, it is basically a food colorant and a spice. This is because its main beneficial ingredient - curcumin is poorly absorbed when ingested. The solution is - to take it with black pepper - this significantly improves the absorption of beneficial ingredient of turmeric.
In this form or as a supplement it reduces inflammation, symptoms of rheumatoid arthritis, lowers cholesterol, protects the liver from toxins, lowers blood sugar, and is a powerful ally against numerous cancer-provoking reactions.
Turmeric is also recommended in pancreatic dysfunction, to relieve menstrual cramps, respiratory diseases, and parasitic diseases. Curcumin (with peperin - found in black pepper) inhibits the multiplication of viruses.
Supports the brain and may prevent Alzheimer's disease. It also has been studied in the depression treatment, dry eye syndrome, glaucoma, and showed some positive effects.
Externally: The use of turmeric in the coloring of food products dates back to 600 BC. Turmeric is also used to color lipsticks and make-up foundations. You can also prepare a mask with antiseptic and anti-inflammatory properties, which is intended for oily and acne-prone skin. Such a mask is also a proven method for skin discoloration.
Contraindications: Not known.
