SPICES DO MORE THAN JUST ADDING FLAVOUR TO OUR FOODS

A spice is any dried plant bark, leaf, root, seed, or bud used to enhance the taste of food.

These flavourful ingredients are packed with antioxidant phytochemicals known as polyphenols, which plants produce to protect themselves from predators and harsh environmental conditions. The exposed parts of plants, like those used in spices, are particularly rich in polyphenols. In the human body, antioxidant polyphenols help fight free radicals – oxidised molecules that can damage our cells. Interestingly, the polyphenols in spices become more absorbable when heated. Additionally, these polyphenols act as short-term stressors in our body, triggering a beneficial process called hormesis. This process stresses our cells just enough to activate their repair and antioxidant pathways.

Let’s explore the health properties of some common spices that might already be in your kitchen:

Cinnamon

Cinnamon can help balance blood glucose levels, even at culinary doses if consumed for four or more weeks in a row. The ideal quantity is about four grams per day, roughly equivalent to two teaspoons. Try adding cinnamon to your morning porridge or yoghurt.

Turmeric

Turmeric is renowned for its antiinflammatory properties, working on the same pathways as NSAIDs (nonsteroidal anti-inflammatory drugs). Incorporate turmeric into your diet by adding it to scrambled tofu, roasted cauliflower, or even smoothies.

Chilli pepper

Chilli peppers also boast antiinflammatory properties. Regular consumption can help reduce chronic inflammation. Add a bit of chilli to your avocado toast, pasta sauces, or stir-fries for a spicy kick.

Star anise

Star anise contains shikimic acid, a compound used to make oseltamivir (Tamiflu), a flu treatment. Use star anise in broths or teas for a flavorful health boost.