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SPICESSPICES: The buds, fruits, flowers, bark, seeds, and roots of certain plants and trees, many of which grow in tropical climates.
HERBS: The leaves of certain plants that usually grow in temperate climates
Here is a handly reference to some popular spices used in many different styles of cuisine, albeit with a heavy influence of Indian cooking.
We encourage you to do your own research on these so you can learn more about the health benefits of adding spices to your everyday diet. |
Spice NameAnise Seed
Asafoetida
Bay Leaf
Black Pepper
Cardamom
Cayenne Pepper
Cinnamon
Cloves
Coriander Seed
Cumin Seed
Fennel Seed
Fenugreek
Ginger
Mint
Mustard Seed
Sesame Seed
Turmeric |
PropertiesExcellent for stomach disorders
Prevents flatulence
Used in various slow-cooked dishes
Aids digestion
Stimulates appetite, aids digestion, anit-flatulent
Rich in vitamin C, used as a blood thinner in tropical climates
Powerful antiseptic, said to help regulate blood sugar, anti-aging properties
Anaesthetic and antiseptic properties
Used in Garam Masala; antiseptic, anti-flatulent
Aids digestion, enhances appetite
Promote digestion, stimulate appetite, alleviate cramps and nausea
Natural flushing agent, soothing qualities for colitis or irritable bowel syndrome
Relieves cold symptoms, settles upset stomachs
Relieves indigestion, gastric upsets, and nausea. Also acts as an antacid and freshens breath
Highly nutritious, commonly used in Indian cuisine
18% protein, well balanced source of essential amino acids, good source of vitamin B1 and niacin. Abundance of calcium and lecithin is said to helpful in preventing cholesterol from collecting in the blood
Anti-inflammatory, antioxidant qualities. Said to help digest protein, lower cholesterol, reduce joint swelling from rheumatiod arthritis. Known to reduce uterine tumors and helps to control menstrual pain |
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