We use seasonings and spices to give the dish a unique taste and exquisite aroma. But besides the fact that spices improve the taste of food, they also have a positive effect on health.
Most spices, herbs and herbs used in cooking contain much more antioxidants than fruits and vegetables. In this case, the main thing is to know how to add spices correctly, in what quantity and at what stage of preparation, so that they bring as much benefit as possible.
What are the healthiest spices?
Can be used to prepare various drinks, baked goods, second courses. The consumption rate of this spice is 1 teaspoon per day, divided into two doses. With regular use of cinnamon, blood sugar and cholesterol levels are reduced. In addition, cinnamon is an excellent assistant in the fight against extra pounds. You can make the following dessert with cinnamon: take a couple of bananas or any fruits and berries, chop, add one or two tablespoons of low-fat sour cream and half a teaspoon of cinnamon, mix. A delicious and healthy dessert is ready.
Turmeric is used mainly in dishes with rice; it is a great spice for making pilaf, giving it a golden hue and a unique taste. A glass of rice will require 1/4 teaspoon of the spice. Scientists have proven that turmeric inhibits the growth of cancer cells.
This herb is added to fish dishes, and is also used in the preparation of marinades or brewed as a healing tea. When consumed frequently, rosemary stimulates the immune system, relieves sore throat symptoms, and improves the quality and duration of sleep.
Can be used in almost all dishes: preparing teas and drinks, various gravies, second courses, sauces. Ginger has powerful anti-inflammatory and antiviral properties, relieves nausea, eliminates motion sickness, has an analgesic effect, promotes weight loss and improves metabolism.
It is used in the preparation of salads and sandwiches, various sauces, first courses. Many people eat garlic unprocessed as an addition to hot soups or borscht. Garlic prevents the development of cancer, in the presence of cancer cells destroys their structure. During a flu epidemic, it serves as an excellent prophylactic agent.
It goes well with meat and chicken dishes. Paprika is an excellent antioxidant, that is, it prevents aging, and is also a powerful anti-inflammatory agent and a prophylactic agent for the development of cancer.
Naturally, the benefits of spices are undeniable, but they must be used in moderation, otherwise you can get stomach pains or an allergic reaction.
