Spices add flavorings to the foods on which they are added, without the additional sugar, fat, or salt content of other flavorings.
- Tumeric comes from Curcuma longa, a plant that is related to ginger. Tumeric is used in Indian cooking quite frequently and imparts the curry flavor. There are several phytochemicals in tumeric, among which curcumin is very active. It has been linked to being protective oagainst cognitive decline, heart disease, and cancer, and is associated with improved cholesterol and sugar metabolism. Arthritis seems to be positively affected by curcumin as well. In India, the decreased risk of colorectal cancer may be attributable to this spice. Suggested daily dose is 1500 mg a day. It has been found that black pepper, which contains piperine, may enhance curcumin’s absorption, so consider adding some black pepper to your tumeric-containing recipes.
- Mint: including peppermint and spearmint
Peppermint has been used as a digestive aid, causing smooth muscle relaxation in the gut. It has rosmarinic acid in it, which is an anti-inflammatory agent and seems to be effective in decreasing asthma as well.
- Pepper, including paprika, cayenne pepper, chili peppers, and others have capsaicin in them, which provides cancer protection and anti-inflammatory effects. Capsaicin used topically is helpful in arthritis pain.
- Basil (Ocimum basilicum) has eugenol in it, an oil with anti-inflammatory effects similar to motrin-type effects. It also has an antibacterial effect in the gut as well.
Cinnamon is derived from the bark of a cinnamon tree (Cinnamomum verum) and has antioxidant, antimicrobial, as well as anti-inflammatory effects.Studies have shown that a gram of cinnamon a day can lower blood sugar and the hemoglobin A1C ( a measure of long-term blood sugar control) by ~.8 percent, which is excellent!
- http://www.januvia.com/sitagliptin/januvia/consumer/living-with-diabetes/healthy-eating/index.jsp < diabetic cooking