Herbs and spices don’t just add flavour to our cooking, they also boost the nutritional value of the meal and provide enormous healing to our health. Here is a list of how to use some herbs effectively:
1. Reducing flatulence, especially when paired with legumes: fennel, coriander (anti-bacterial & anti-oxidant), cumin (excellent source of iron) and ginger (relieves nausea, soothes stomach & anti inflammatory).
2. For cold, damp individuals with loose stools: ginger, cinnamon (also anti-inflammatory), cloves and cardamom.
3. For the common cold: garlic, cayenne pepper and black pepper (warming, benefits the lungs, anti-viral).
4. To lighten heavy meals: oregano (rich in vitamin K, fibre & manganese), thyme (helps with respiratory problems) and basil.
The extras:
Mustard seeds: anti-carcinogenic, rich in anti-oxidants. Mustard is warming (helps with diarrhoea and digestion) and pungent (clears phlegm).
Parsley: rich in Vitamin A, C and K, iron and calcium.
Peppermint: stomach soother but can aggregate acid reflux for some, anti-inflammatory and anti-microbial.
Rosemary: immune booster and enhances memory.
Sage: rich in Lutein and Zeaxanthin, great for eye and brain health.
Turmeric: the king of all spices, anti-inflammatory, anti-oxidant, helps reduce cholesterol and pain in general but especially with rheumatism.
Store fresh herbs in the fridge and add them at the end of cooking. Keep dried ones in a glass container in a cold and dark place, and add them at the beginning of the cooking.
My favourite make is @steenbergsltd. Not only their spices are organic but they also come in glass containers.
Try all the herbs to enjoy better taste and better health!