Spices are one of nature’s and God’s great gifts to mankind. Otherwise known as herbs, these medicinal plants offer amazing healing benefits. Whether fresh or dried, they help fight cancer, Alzheimer’s and aging and boost your heart, immune system, metabolism, and brain power. Basically, they keep you looking and feeling young, healthy and sharp. You can get their benefits topically in the form of essential oils, or you can use them to add that special something to your dinner. Listing all the different types of herbs and their uses and benefits would fill a book, and indeed there are many on the subject. Here are a few of the spices I use most frequently, along with a few of the great things they do (click on the source to read more in-depth).
Rosemary — Anti-inflammatory, anti-allergic, anti-fungal and anti-septic; rich source of minerals like potassium, calcium, iron, manganese, copper, and magnesium. (Source: http://www.nutrition-and-you.com/rosemary-herb.html)
Oregano — Anti-parasitical and anti-fungal, effective Candida treatment (it also only kills the harmful fungi, without affecting the natural intestinal flora); treatments of gastrointestinal problems, headaches, respiratory illnesses and certain menstrual irregularities; rich in antioxidants. (Source: http://www.oreganobenefits.net/)
Basil — Exceptionally high levels of beta-carotene, vitamin A, cryptoxanthin, lutein andzea-xanthin. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease process; Zeaxanthin, a yellow flavonoid carotenoid compound, is selectively absorbed into the retinal macula lutea where it found to filter harmful UV rays from reaching retina and help to protect from age related macular disease (AMRD), especially in the elderly; Vitamin A is known to have antioxidant properties and is essential for vision. It is also required for maintaining healthy mucus membranes and skin and to help body protect from lung and oral cavity cancers; Vitamin K in basil is essential for many coagulant factors in the blood and plays vital role in the bone strengthening function by helping mineralization process in the bones. (Source: http://www.nutrition-and-you.com/basil-herb.html)
Parsley — Anti-cancer properties; antioxidant; boosts immune system; anti-inflammatory; vitamins C, A and K; promotes healthy heart. (Source: http://www.healthdiaries.com/eatthis/6-health-benefits-of-parsley.html)
Cinnamon — Treats colds, indigestion, headaces and cramps and also believed to improve energy, vitality and circulation; lowers bad cholesterol and stabilizes blood sugar; anti-fungal; fights leukemia; relieves arthritis; anti-clotting properties; boosts memory and cognitive function. (Source: http://www.organicauthority.com/health/11-health-benefits-of-cinnamon.html)
I like to sprinkle rosemary on chopped yukon gold potatoes. I add olive oil, salt, pepper, garlic powder and paprika and bake in the oven until crispy. Great with ketchup and a healthy alternative to french fries. Oregano is good in meat sauce and on pizza, while basil is a must-have on pasta and caprese salad. My grandma always said, you can never have too much basil. Ah, basil, how I love you. Fresh or dried, I pile it on. It is so fragrant and enticing. Parsley is good on fish with some fresh-squeezed lemon juice. I also put it on my organic macaroni and cheese! Cinnamon is good in apple sauce and I ALWAYS put it in my coffee (along with raw sugar, almond milk and raw cocoa powder).
But there are so many more delectable options, each full of their unique tasty zing (especially if locally grown — try to cultivate your own!) and medicinal magic. Click here to read about more spices and their benefits (like garlic, sage and curry) and here and here to learn about what foods to pair them with.