Variety and the Spices of life
Spices are the best protective foods that Nature has given us. In a broad sense, the word ‘spices’ encompasses a wide spectrum of herbs, roots, dried seeds, buds, tubers, rhizomes, barks and all sorts of other plant products.
Since ancient times, spices have been valued for their healing properties, and are of immense preservative value. Traders have braved the oceans to buy spices from the exotic lands of the East. Queen Isabella of Spain sent Christopher Columbus to find a newer, safer sea route to India to facilitate the trade of spices, among other goods.
Spices have great antioxidant properties, and are rich in vitamins and minerals. They help to cleanse the blood, build tissues, prevent disease and aid in digestion. The valuable micronutrients that spices have in them are also easily assimilated in the body.
Spices like garlic, onion, ginger, turmeric, cinnamon, thyme and basil can kill bacteria. Scientists claim that over 75% bacteria in food are killed by spices. When a Kansas State University microbiologist cooked a pound of hamburger with 1/4 teaspoon of garlic powder, he found that it had 90% fewer pathogens that meat cooked without spices.
Kids with food allergies and sensitivities could react to artificial preservatives and flavor enhancers. What can be better that using nature’s flavorful preservatives, which are beneficial in so many ways. Food thus enriched hardly needs the high sodium and high fat condiments as accompaniments. Just cook the healthy way and Spice it Up!
Watch for my write ups on different spices which are commonly used.