Super Spices

Traditionally spices are used for therapeutic reasons as well as for flavouring foods. Much study is being done currently across the world to determine their properties and recent findings are showing that compared to berries, wine, tea and vegetables they contain more antioxidants.

Due to this and their high content of phyto – chemicals, spices are now being considered another of the “Super Foods”. As an example; Basil and Parsley have high levels of Vitamin C and Folate.

The McCormick Science Institute (which is an independent research centre funded by McCormick & Company Inc) believes that seven spices are worth special attention, because they are extremely high in antioxidants and are the easiest to be able have in large quantities. The following is a brief summary of the “Super Seven”;

Cinnamon – helps to stabilise blood sugar after a meal

Oregano – an anti-bacterial herb which has one of the highest antioxidant counts of all herbs

Turmeric – adds colour and antioxidants because of its curcumin, with research showing it may delay dementia and fight cancer

Ginger – is traditionally used to stop nausea and as an anti-inflammatory

Thyme – a traditional cough remedy, an antiseptic and anti-inflammatory

Paprika – this mild cousin of chilli is rich in beta-carotene

Rosemary – one of the Big Three Mediterranean herbs that may help slow ageing.

It is worth remembering that dried herbs and spices are more concentrated in antioxidant, because the drying process removes the water and therefore increases the amount of antioxidant in the final product. Add a generous amount when using them to get the benefit of the antioxidants and other beneficial properties.

For more information about these and other spices – http://www.spicesforhealth.com.au