Every kitchen needs food spices. A lineup of common spices is essential for creating the dishes you love. Dried spices and herbs have a long shelf life, but they should be changed out every 12 months or so to ensure that your dishes are as fresh as possible. Below are some of the common spices:
Consuming garlic on a daily basis (in food or raw) helps to lower cholesterol levels because of the anti-oxidant properties of Allicin. It is also immensely beneficial to regulate blood pressure and blood sugar levels.
Possible health benefits include relieving nausea, loss of appetite, motion sickness, and pain. The root or underground stem of the ginger plant can be consumed fresh, powdered, dried as a spice, in oil form, or as juice.
Various studies have pointed to several health benefits with cinnamon use: has natural anti-infectious compounds, helps to regulate blood sugar, reduce harmful LDL cholesterol, effective for menstrual pain and may prevent the proliferation of cancer cells.
Onions contain fiber and folic acid, a B vitamin that helps the body make healthy new cells. Onions are healthy whether they’re raw or cooked, though raw onions have higher levels of organic sulfur compounds that provide many benefits.
- Black pepper
It’s recommended that you buy the whole peppercorn and crush them at home. Because black pepper is a carminative, it discourages intestinal gas from forming, and as a bonus, the outer layer of the peppercorn aids in the break-down of fat cells. It warms the body so it promotes sweating, which helps rid the body of toxins.
The seeds are used for spice because of their distinctive flavor and aroma. The seeds are an excellent source of dietary fiber, essential minerals such as iron and calcium, B-complex vitamins and antioxidant vitamins.
Cloves are a strong smelling spice and are often used only in small quantities. Clove is used for upset stomach. Clove oil is used for diarrhea, hernia, and bad breath. Clove and clove oil are used for intestinal gas, nausea, and vomiting.