Too Much Spice Is a Good Thing!

Too Much Spice Is a Good Thing!

Do you own a spice rack that is starting to collect dust? Many people have a collection of spices in their cupboard yet rarely use the majority of them. Perhaps it’s because they aren’t sure how to use them, or are afraid to over-spice and decide it’s better to be safe than sorry.

There are countless numbers of different herbs and spices and it can seem a bit overwhelming, but using them will not only liven up your meals and make your food taste amazing without having to add fat, salt or sugar, but they can also offer a number of great health benefits.

So how can you start making better use of that spice rack?

Cinnamon is one of the easiest spices to start using today. A teaspoon in your honey or mixed into yogurt has the equivalent of the antioxidants found in a ½ cup of blueberries! Sprinkled on oatmeal or added to smoothies it also adds a delicious flavor. You can even use it when cooking vegetables, like carrots – this is a great way to encourage kids to eat their veggies. Cinnamon has also been proven to help lower blood sugar. Add it to your morning coffee or tea.

Oregano added to pizza sauce, pasta sauce, sliced tomatoes or even scrambled eggs not only dresses up your dish, but it is one of the most antioxidant packed dried herbs. Just a teaspoon equals the amount you’ll find in three cups of chopped broccoli.  It’s also rich in vitamin K and even has anti-bacterial properties.

You might have heard about the power of ginger, but are you using this super tasty spice? Sprinkled onto fresh fruit slices it’s a great way to satisfy your sweet tooth and goes wonderfully well with cooked carrots and sweet potatoes.

Mix ginger with raw, unprocessed honey for a sweet glaze that can be used when baking wild-caught salmon for a super nutritional punch. One teaspoon has about the same level of antioxidants as a cup of spinach in addition to being able to soothe digestive ailments and even provide pain relief.

Too Much Spice Is a Good Thing!Turmeric is another spice that frequently makes headlines for its nutritional powers. It contains curcumin which has been shown to inhibit the growth of cancers and can even be used to clear infections and inflammations – turmeric is one of the most potent natural anti-inflammatories there are.

Add ¼ teaspoon to your water when cooking rice or when simmering sauces for poultry. It can also be blended into dips for cooked vegetables.

Rosemary may stop gene mutations that lead to cancer as well as preventing damage to the blood vessels that increase heart attack risk. It helps reduce inflammation in the body as well. It can be used in meat marinades, tomato sauces, soups, salads and even mixed into breads.

Don’t be afraid to use a lot of spices when cooking or preparing beverages, and use them at every meal for better health! Of course if you’re allergic to any of these spices, look for an alternative.

What’s your favorite spice?

– The Alternative Daily

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