Herbs and Spices

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!