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Nature has equipped us with plants whose active ingredients work intensively, precisely and effectively in exactly those areas that interest us. Compounds of natural origin are well absorbed and, when used regularly, provide maximum benefits. Today we will look at spices, whose properties have a positive effect on metabolism, immunity and well-being. We can take advantage of their benefits by adding them to everyday meals or including them in the diet in the form of convenient supplementation. Valuable ingredients that have been extracted through thoughtful extraction and enclosed in simple preparations retain their beneficial effects for a long time and affect our health as well as the roots, flowers or fruits of plants that we know from the kitchen.
Turmeric
The vibrant yellow turmeric root announces its powerful power with its color alone. Turmeric contains curcumin, a strong antioxidant that is responsible for the distinctive color of this tuber popular in India and for its health-promoting properties. Turmeric, preferably in the form of freshly grated root, has a strong antioxidant effect. Its consumption has a beneficial effect on all inflammatory conditions in the body - those we are aware of and those that go unnoticed. In addition, turmeric perfectly relieves indigestion, supporting the production of digestive enzymes and reducing flatulence. To fully benefit from its anti-inflammatory potential, it is best to consume it in combination with pepper, because this spice significantly improves the absorption of curcumin. What to add turmeric to? It will work great in all recipes that refer to Indian cuisine: curry with meat, tofu or vegetables and samosas, but it will also perfectly enhance the taste (and color!) of yogurt or cottage cheese dips. It is worth sprinkling a bit of turmeric over rice, potato salad or an omelette to give them a wonderful golden color (necessarily in a duet with pepper!).
Black pepper
Speaking of pepper, let's give it the attention it deserves. This "ordinary", universal spice, which even the most novice culinary art student cannot do without, is greatly underestimated. Pepper boosts metabolism, increases the bioavailability of other nutrients (vitamin C, selenium, beta-carotene, vitamin A, vitamin B6, coenzyme Q or the aforementioned curcumin) and has a beneficial effect on the liver. The piperine contained in black pepper blocks the formation of new fat cells and helps reduce the level of fat in the bloodstream. Pepper is a great ally for those struggling with unnecessary kilograms! What to add pepper to? To absolutely everything! Today, no one will be surprised by even hot chocolate with a pinch of pepper - pepper is the undisputed king of the kitchen and it is worth getting to know it permanently.
Chilli
If we are already on the spicy side of the culinary spectrum, it is time for chili. While some time ago this spicy pepper was a rather exotic spice, today it has become a permanent fixture on Polish tables. Poles love Asian and South American cuisine, and both cannot do without a specific dose of spiciness. What stings and burns must have a strong effect - chili is no different. We can find vitamins A and C in it, as well as magnesium, iron and potassium. Hot peppers contain capsaicin, which speeds up metabolism, has a warming, anticoagulant and anti-inflammatory effect. After consuming chili, our body sweats more intensely, and the respiratory tract clears and cleanses. We can also feel a pleasant surge of energy and happiness - chili supports the secretion of endorphins! What is the best way to make friends with chili? Gradually. If we are completely unfamiliar with hot notes, it is worth adding this pepper in small amounts to sauces, stews or soups. In the company of other spices and with careful dosing, we will slightly tone down its intense hotness. Over time, a pinch of chili will become increasingly generous - it is easy to get used to the spicy taste, and you can even become addicted to the effects of consuming chili!
Cinnamon
There is nothing better for winter mornings than oatmeal with honey, nuts and cinnamon. Why? Those who have tried it know! In addition to its wonderful aroma, which in our latitude is associated with the holidays, cinnamon bark has a wonderful warming effect. Even a small pinch of cinnamon added to a bowl of pudding, a cup of cappuccino or brownie dough causes the body temperature to rise slightly and metabolic processes to occur faster - excellent news for those fighting for a better figure! Cinnamon, or rather the cinnamic aldehyde contained in it, also has anti-cancer effects, increasing the ability of cells to regenerate and their resistance to carcinogens. Diabetics should also make friends with cinnamon, because cinnamic aldehyde fights insulin resistance.
Coriander seeds
These relatively little-known small balls in Poland are a real treasure trove of antioxidants. In coriander seeds, in addition to minerals (calcium, potassium, iron, magnesium), we can find flavonoids, polyphenolic acids and phytosterols. Coriander also helps with heartburn, indigestion and flatulence, and has a beneficial effect on reducing the so-called "bad" cholesterol in the blood. How to use coriander seeds in the kitchen? It is best to start by roasting them in a dry pan to bring out the sweetish, slightly spicy aroma. Prepared in this way, we can add them to cottage cheese or eggs in our favorite form to give them a slightly oriental note. In a minimalist version, we can throw coriander seeds into clarified butter and then fry onion on this aromatic base - it is a fresh addition to meats, baked potatoes or (why not!) Russian dumplings.
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