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How can you make food made with healthy foods even healthier? Right! Add healthy spices to it. The role of seasonings in cooking is often underestimated: they are good not only for adding pungency, sourness or piquancy to dishes, but also for enhancing the beneficial properties of products. The queen of health-promoting spices is, of course, turmeric, but the list doesn't end there. We will tell you what is suitable for a salad and what to add to your tea for maximum health benefits.
Thyme (thyme, if so familiar) has a lot of useful properties. Tinol contained in its leaves has antiseptic and antifungal properties, it strengthens the immune system and protects the body from damage. In addition, it contains malic and acetic acids, tannins, carotene, vitamins B, C and flavonoids. This set has a beneficial effect on all body systems, stimulates hair growth and nourishes the skin. Thyme can be added both to tea and as a spice to meat and vegetable dishes.
Clove buds have a pungent spicy flavor. But the main thing in a carnation is its composition. It contains vitamins A, C, E, K, almost all B vitamins, as well as omega-3 and 6, iron, magnesium and manganese. In folk medicine, this spice is considered medicinal: it has bactericidal and antifungal properties. Cloves can be added to mulled wine, as well as tea and coffee, broths can be used for cooking meat dishes.
A teaspoon of ground cinnamon contains the same antioxidants as 150 g of blueberries, and in terms of saturation with polyphenols, it surpasses all other spices. The seasoning is rich in potassium, manganese, iron, copper, selenium and zinc, vitamins A, B1, B2, B9, C, E, K. Cinnamon has a beneficial effect on almost all processes in the body: from liver and kidney function to hair growth … Add cinnamon to baked goods, cereals, meat dishes, or sprinkle apples on it for a delicious and healthy snack!
Black pepper is extremely rich in vitamins and minerals. It contains vitamins A, C, E, K, PP, B vitamins, folic and pantothenic acids, calcium, zinc, copper, iron, potassium, selenium, manganese and fluorine. It should be said that this is the only spice with a high content of vegetable protein, but given that there are 1-2 pinches for a whole dish, pepper cannot be called a good source of protein. But it has anti-inflammatory and antibacterial effects, stimulates the immune system and normalizes blood pressure. You can add black pepper anywhere: from meat and vegetable dishes to coffee and tea (but this is really for gourmets).
Ginger has long been famous as an immunostimulating product. During periods of flu and SARS epidemics, many add it to tea or other drinks. Ginger is high in magnesium, which helps flush toxins from the body. For colds, ginger reduces nasal congestion and boosts immunity due to its high content of vitamin C and B vitamins. Add ginger to baked goods, meat and vegetable dishes, tea, juices, smoothies, or prepare vitamin shots.