SPICE BENEFITS
Most of us use spice to flavour food and think nothing of it.
But spice has been used by healers and herbalists throughout time to restore and protect health.
Studies are now proving that herbs and spices contain the highest levels of healing antioxidants and anti-inflammatory compounds of all foods.
The frequent consumption of spice is linked to a lower risk of death from cancer, heart and respiratory diseases.
Spices are nutrient-boosting must haves in your kitchen that can protect your cells from disease and damage, and add deliciousness to your meals and drinks.
The health benefits of spice are as spectacular as the flavours they can add to your cooking.
Here are some of our favourite spices and the reasons why we use them.
And we’ve included a spiced baked vegetables recipe everyone who has tried it loves.
ANISE SEED
SPICE ACTION antibacterial • antifungal • antiviral • anti-inflammatory • antioxidant • antiparasitic • antioxidant • expectorant • carminative • diuretic • muscle relaxant • analgesic • anticonvulsant.
TRADITIONAL USE bacteria, fungal and virus prevention • loosen phlegm lungs and throat • management of common cold, asthma, bronchitis, influenza, pneumonia, and sinusitis • ease chronic cough • sore throat • inflammation • diabetes, cholesterol and weight management • brain, metabolic, oral, heart, respiratory and gut health • nausea, indigestion, stomach pain • immune support • fight infections • fatigue • migraine, candida • muscle relaxant • gastric ulcer • nausea • menopause symptoms • menstrual pain • indigestion • bloating • flatulence.
BLACK CUMIN SEED (& Black Seed Oil)
SPICE ACTION immunostimulant • antibacterial • antifungal • anti-ulcerative • anti-inflammatory • anticancer • antioxidant • anti-pyretic • hypoglycaemic • anti-hypertensive • anti-depressant, anti-spasmodic • hepatoprotective • anti-parasitic • anticancer.
TRADITIONAL USE candida albicans • bacterial, fungal and virus infections • boost immune cell activity and antibodies • high in antioxidants • asthma and airway inflammation • natural anti-inflammatory for joint pain • oil is used topically for skin conditions such as acne, eczema, psoriasis • blood sugar and cholesterol balance • weight loss • digestion and gut health • allergies and hay fever • brain health and cognition • cardiovascular, bone, breast, kidney and liver health.
BLACK PEPPER
ACTION antioxidant • anti-inflammatory • anti-arthritic • antipyretic • antimicrobial • antibacterial • antifungal • antiparasitic • antiproliferative • neuropharmacological • antiobesity activity • antidiabetic • antiallergic • antidepressant.
TRADITIONAL USE coughs, cold, flu, asthma and bronchitis • nasal congestion • sinusitis • headache • cystitis, kidney stones and urological problems • skin inflammation • liver and stomach ailments • diabetes • rheumatism • wound healing • stomach ailments • colic • abdominal fullness and disorders of the digestive tract • promote bile • indigestion and flatulence • constipation and hemorrhoids • gynecological inflammation • nerve tonic • heart and liver protective • natural insect repellent.
CARDAMOM
SPICE ACTION antacid • anti-inflammatory • antioxidant • antimicrobial • antiseptic • calmative • analgesic • antispasmodic • sedative • expectorant • anti-ageing.
TRADITIONAL USE gastrointestinal protection • digestion • upset stomach • hyperacidity • cholesterol, blood sugar and weight management • gut, heart, liver, oral and circulation health • urinary tract infections • diuretic • bad breath • gum disease • respiratory conditions and sore throat • nausea and vomiting • cold and cough • insomnia • depression.
CHILLIES (includes Cayenne)
ACTION antioxidant • anti-microbial, antiseptic, anti-inflammatory • analgesic • anti-carcinogenic • anti-obesity • anti-diabetic • antitussive • anticancer, counterirritant • thermogenic • and immunomodulator.
TRADITIONAL USE metabolic syndrome, respiratory and heart disease • stomach ache • flatulence • indigestion • loss of appetite • hemorrhoids • edema • genito-urinary system •topical use in pain-relief • trigeminal neuropathy • neuralgia • rheumatism • acne • dermatitis • psoriasis • wound healing • cluster headache • migraine • sore throat and coughs • inflammation of the joints • rheumatism • arthritis • atherosclerosis • stroke • parasitic infections • stimulates gastric secretions and metabolism • fat burning (thermogenesis) • weight loss.
CEYLON CINNAMON
SPICE ACTION antibacterial, antifungal • antiseptic • antiparasitic • anti-inflammatory • antioxidant • analgesic • anodyne • diaphoretic • haemostatic • carminative • nootropic.
TRADITIONAL USE bacterial, fungal and virus infections • coughs, colds, bronchitis, flu • autoimmune support • candida • sore throat • brain, colon, heart, and dental health • diabetes, cholesterol and weight management • digestion • upset stomach • abdominal pain • gastric disorders • arthritis • urinary tract infections • pain relief • menstrual pain • wound healing.
CLOVES
SPICE ACTION analgesic • antimicrobial • antiparasitic • antiseptic • antibacterial • antiviral • antihistamine • analgesic • anti-inflammatory • antibacterial • expectorant • antioxidant • hepatoprotective • anti-carcinogenic.
TRADITIONAL USE bacterial and virus infections • inflammation • boost immune system • coughs • sore throat • expel mucous • liver protection • digestion • indigestion • dyspepsia • upset stomach • diarrhoea • nausea • flatulence • urinary tract infections • diabetes management • breath freshener • toothache • gingivitis • periodontitis • clear sinus • arthritic pain • altitude sickness • tension, anxiety, and depression • headaches.
GINGER
SPICE ACTION anti-nausea • anti-inflammatory • antibacterial • antiviral • antifungal • antiseptic • carminative • warming • detoxifying • anti-emetic • antioxidant.
TRADITIONAL USE common cold, chills, flu, fevers, coughs • pain • arthritis • candida • migraines • high blood pressure • digestion • travel/motion sickness • menstrual cramps • allergies • eczema • nausea and vomiting • digestion, bloating, flatulence, stomach pain • gut, liver, brain, joint, ovarian, colon and heart health • irritable bowel • dyspepsia • arthritis • headaches • toothache.
NUTMEG
SPICE ACTION anti-inflammatory • antioxidant • antimicrobial • antiseptic • anti-depressant • cellular protective • anti-nausea • antispasmodic • carminative • digestive stimulant.
TRADITIONAL USE immune system and liver-protective • digestive aid • indigestion • nausea • flatulence and cramps • inflammation and pain relief • skin, circulation, and heart health • cognition and memory • sleep aid • liver and kidneys detox • bloating • bad breath • dental and gum disease • constipation • diarrhoea • diabetes, cholesterol, blood pressure and weight management • depression and anxiety.
PIMENTO (Allspice)
SPICE ACTION antibacterial • antiviral • antiseptic • hypotensive • anti-neuralgic • analgesic • carminative • antioxidant • anti-inflammatory • cytoprotective.
TRADITIONAL USE colds, flu, fever • respiratory congestion • chest infections • toothache • bacterial infections • dysmenorrhea (menstrual cramps) • dyspepsia (upset stomach) • joint pain • muscle ache • arthritis • gout • prostate, digestive system, nervous system, and heart health • indigestion • flatulence • stomach-ache • gastric ulcers • colic • vomiting • diarrhoea • diabetes management • headache • stress • fatigue • nervous exhaustion.
STAR ANISE
SPICE ACTION antiviral • antibacterial • antifungal • antimicrobial • anti-inflammatory • antioxidant.
TRADITIONAL USE common cold, viruses, flu • respiratory congestion • bacterial and fungal infections • digestion • digestive ailments • immune system, brain, skin, and bone health • stomach pain • constipation • indigestion • diabetes management • sleep aid • muscle, joint and arthritic pain • menopause symptoms • stress and anxiety • heart, blood pressure and circulation health.
TURMERIC (Curcumin)
ACTION antioxidant • anti-microbial • anti-inflammatory • digestive • hypolipidemic • atheroprotective • cardioprotective • hypoglycemic • antiglycation • antidiabetic • antitumor • anticancer • neuroprotective • antidepressant • hepatoprotective • anti-allergic • immunomodulatory
TRADITIONAL USE natural anti-inflammatory • joint pain, rheumatism, arthritis • treatment of chronic diseases, including metabolic and cardiovascular diseases • diabetes • allergies • abdominal pain, heartburn, bloating, and dyspepsia • runny nose, sinusitis, and asthma) • liver disorders • depression • immune support • neurogenerative and inflammatory diseases • Parkinson’s disease • memory • healthy ageing.
COOKING WITH SPICE – with Tracey Rieniets
Spices can take your recipes to the next level of deliciousness.
There’s nothing as mouthwatering as food bursting with flavour.
You can easily add spice to flavour any dish you make – curries, soup, marinades, sauces, salad dressings, stir-fries, baked goods, smoothies, stewed fruit, desserts, puddings, steamed dishes, and slow-cooked recipes.
You can also boost your favourite herbal teas, hot chocolate, chai, and golden turmeric drinks with the healing power of spice.
Have fun discovering spices and healthy recipes from around the world.
And always buy organic spices if they are available – or grow your own in pots and hanging baskets.
SPICED BAKED VEGETABLES RECIPE
Vegetables are the star of this recipe.
So pick 5-6 organic or biodynamic vegetables you love to eat.
Then you add subtle layers of spice flavours full of healing antioxidants.
I use Australian metric spoons to measure all of the spice ingredients:
Tbsp = tablespoon 20ml.
Tsp = teaspoon 5ml.
VEGETABLE INGREDIENTS
For my buddha bowl meals, I usually prep for the week on Sunday and bake:
• 1-2 large sweet potatoes – large diced, meaning generous bite size.
• 4 organic medium heritage potatoes – large diced.
• 1 wedge of pumpkin – large diced.
• 1-2 red capsicums (bell pepper) cut into wedge size pieces.
• 1 medium red onion cut in half, and then cut the halves in half or thirds and separate the layers.
This is my standard weekly prep but you choose the veggies you love, and cut them to a size that they can cook evenly.
Cut larger sized pieces if the vegetable cooks quickly, and smaller size bites for root veggies that take longer to cook.
You can also bake single vegetables this way – like pumpkin, cauliflower florets, or baked potatoes.
BASIC SEASONING RECIPE
Into a large mixing bowl, whisk together:
2 tbsps organic virgin olive oil.
3 cloves of crushed garlic (or 1 tsp organic powder).
1 teaspoon organic dried mixed herbs.
1 tsp turmeric powder.
1 or 2 pinches of chilli flakes (or 1 tsp milder Aleppo pepper).
1 tsp of Hab Shifa organic black cumin seeds.
A few pinches of Celtic or sea salt to taste.
OPTIONAL SPICES
I also add 1/4 tsp of cardamom powder and 1/4 tsp of allspice (pimento) powder.
Cardamom and pimento (allspice) are key seasonings in many Mediterranean, Middle Eastern, and North African recipes, adding depth and flavour to recipes.
You can also add 1/4 tsp of smoked paprika if you like rich smoky flavours.
BAKING PREP
• Pre-heat your oven to 180C (356F)
• Line a large baking pan with unbleached baking paper so you save yourself from having to scrub your pan (the baking paper is optional).
INSTRUCTIONS
Thoroughly wash your vegetables.
Do not remove the skins where all the goodness resides.
Prepare your oil and spice seasoning in a large mixing bowl.
As you chop the vegetables, place them into the seasoning bowl.
Stir the vegetables thoroughly through the oil and spice as you are chopping so they are well coated.
Arrange the vegetables in an even single layer on the baking paper.
I bake diced vegetables for roughly 25 minutes for my fan-forced oven.
The cooking time will depend on your oven, the type of vegetables you are baking, and the size you cut them.
I usually check with a skewer at 15 minutes and use an egg flip to turn them over.
I bake again for roughly another 10 minutes, or until all the vegetables are tender but still firm.
I don’t like overcooking veggies.
But you bake them the way you love to eat them.
NOTES
If you are baking a large batch of vegetables, double the seasoning quantities, and bake them in a couple of dishes so they cook faster in single layers.
SERVING SUGGESTIONS
I love dressing baked vegetables with a drizzle of La Vecchia Despensa organic aged balsamic vinegar, and a light drizzle of organic cold-pressed pumpkin seed oil.
You could also drizzle our Japanese salad dressing, which you can find in our Delicious Dressings blog.
As a finishing touch, I like to scatter chopped parsley or chives, and a 1/4 cup of smoked chickpeas for added protein.
You could also dress your dish with some deseeded black Kalamata olives.
If you eat dairy, you could dress your vegetables with a light crumble of organic feta cheese.
And if you’re looking for a way to boost protein in your meals, try our creamy tofu dressing to drizzle over vegetables and in wraps. It’s delicious.
SMOKED CHICKPEAS
I keep a store of smoked chickpeas in the fridge ready to use.
I stir-fry a tin of organic chickpeas in a tablespoon of olive oil, a teaspoon of smoked paprika, and 1 teaspoon of Japanese curry powder.
You stir and fry the spices on a medium heat in a frying pan until you can smell they have released their aroma.
It doesn’t take long, so don’t leave to do something else or the spices might burn (been there done that).
You then stir through a tin of drained organic chickpeas until they are warmed and fully coated with the spicy oil.
Season with Celtic sea salt and ground black pepper or chilli flakes (whichever is your favourite), giving a final stir or two and then turn off the heat.
Once cooled, store them in a jar in the fridge.
This recipe mildly flavours the chickpeas making it a neutral finishing touch.
But if you want to heighten the flavour, you can add a crushed clove of garlic or two in with the spices, stirring and frying them together.
You can also stir in a teaspoon of dark balsamic vinegar after you add the chickpeas for extra caramelised pizzazz.
Have fun with flavours, and don’t forget to pour the spicy oil left in the pan over the chickpeas when you’re storing them. It’s full of delicious flavour.
You can sprinkle the spiced chickpeas over your baked vegetables, salads. soup, and buddha bowls, or just eat them as a snack.
STORAGE
I store any leftover baked veggies in a glass container and eat them within a couple of days.
The leftovers are great in lunch wraps or for the next night’s buddha bowl dinner (my favourite way to eat).
Spiced baked vegetables are delicious served hot or cold in salads.
CREAMY TOFU DRESSING
Silken tofu is a versatile food you can use to make a creamy dressing for drizzling over salads and baked vegetables.
I also use it as a replacement for mayonnaise.
INGREDIENTS
300 grams organic silken tofu.
2 tbsps lemon juice.
1 tbsp capers preserved in brine (salt element).
1 tbsp organic unhulled white tahini (good for your bones).
1 tsp of organic onion powder.
1 tsp Carwari black sesame oil.
1 tsp grain mustard (umami flavour).
1 tsp of Aleppo pepper or season with ground black pepper.
1-2 teaspoons of pure maple syrup (the sweet element to balance flavours).
INSTRUCTIONS
Place the silken tofu in a colander to drain.
Place all ingredients into a blender or food processor and blitz until smooth and creamy.
Have a taste test and adjust flavours accordingly.
When your sauce is thoroughly blended and creamy, stir in 1 tablespoon of fresh herbs like a tablespoon of finely chopped chives, parsley, or fresh dill (optional but delicious).
Store in a sealed glass jar in the fridge.
Leave overnight for the flavours to permeate.
The dressing will thicken when chilled.
Eat within 3-4 days.
RECIPE NOTES
Adjust the ingredients to your taste.
If you love the taste of lemon, add a few grates of lemon zest to the dressing.
You may prefer to add a few extra grinds of sea salt, or use chilli instead of Aleppo pepper.
You can use organic garlic powder instead of organic onion powder, if you prefer garlic.
If you like a sweeter dressing, add an extra teaspoon of pure maple syrup.
Taste first and adjust as you go, using flavours you love.
This dressing recipe is even more delicious if you add 2-3 baked garlic cloves.
Have fun and personalise the recipe so it becomes your favourite creamy dressing.
Creamy tofu dressing also adds wow to wraps, or can be used as a butter replacement in sandwiches.
Enjoy and don’t forget to balance your flavours!
(The following image is from our Delicious Dressings blog).
FREE RECIPE SHEETS
You can download our spiced baked vegetables and tofu dressing recipes by clicking on the highlighted link: Spiced Baked Veg & Tofu Dressing RECIPES
LEARN MORE
If you’d like to learn more about cooking with spice, have a look at The Vegetarian Flavor Bible, by Karen Page and Andrew Dornenburg.
We also have a Healthy Eating Directory blog that connects you with chefs that know how to add amazing flavour to healthy, home-cooked meals.
Healthier living is accessible to everyone when you know how.
Stock up your pantry and enjoy the healing benefits of spice with every meal.
SPICE SUPPLIERS
If you have trouble sourcing Hab Shifa organic black (cumin) nigella seeds locally, we stock them and we also offer a mail order service if you can’t visit our clinic. Contact us and we can help you.
An organic brand of spices available in Australia is Planet Organic, which are available in health food stores and gourmet grocers.
If you live locally and love Fremantle, a visit to Kakulas Sister is a must.
Kakulas Sister’s range of bulk herbs and spices is extensive, and they sell Aleppo pepper, which can be hard to find.
I also like to buy 250g bulk organic herbs and spices online from Austral Herbs in NSW and Herbal Connection in Queensland.
You can share bulk buys with family and friends, and they make great gifts too.
It’s always best to store herbs and spices in glass jars in a dark, cool cupboard – or in airtight containers that light cannot penetrate.
RELATED BLOGS
REFERENCES
Aguilar-Meléndez A, Vásquez-Dávila MA, Manzanero-Medina GI, Katz E. Chile (Capsicum spp.) as Food-Medicine Continuum in Multiethnic Mexico. Foods. 2021 Oct 19;10(10):2502. doi: 10.3390/foods10102502. PMID: 34681551; PMCID: PMC8535541.
Andallu B., Rajeshwari, C.U., Chapter 20 – Aniseeds (Pimpinella anisum L.) in Health and Disease, Editor(s): Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel, Nuts and Seeds in Health and Disease Prevention, Academic Press, 2011, Pages 175-181, ISBN 9780123756886, https://doi.org/10.1016/B978-0-12-375688-6.10020-9.
Ashokkumar K, Murugan M, Dhanya MK, Warkentin TD. Botany, traditional uses, phytochemistry and biological activities of cardamom [Elettaria cardamomum (L.) Maton] – A critical review. J Ethnopharmacol. 2020 Jan 10;246:112244. doi: 10.1016/j.jep.2019.112244. Epub 2019 Sep 18. PMID: 31541721.
Bal S, Sharangi AB, Upadhyay TK, Khan F, Pandey P, Siddiqui S, Saeed M, Lee HJ, Yadav DK. Biomedical and Antioxidant Potentialities in Chilli: Perspectives and Way Forward. Molecules. 2022 Sep 27;27(19):6380. doi: 10.3390/molecules27196380. PMID: 36234927; PMCID: PMC9570844.
Batiha GE, Alkazmi LM, Wasef LG, Beshbishy AM, Nadwa EH, Rashwan EK. Syzygium aromaticum L. (Myrtaceae, cloves): Traditional Uses, Bioactive Chemical Constituents, Pharmacological and Toxicological Activities. Biomolecules. 2020 Jan 30;10(2):202. doi: 10.3390/biom10020202. PMID: 32019140; PMCID: PMC7072209.
Bente L Halvorsen, Monica H Carlsen, Katherine M Phillips, Siv K Bøhn, Kari Holte, David R Jacobs, Jr, Rune Blomhoff, Content of redox-active compounds (ie, antioxidants highest in spices) in foods consumed in the United States, The American Journal of Clinical Nutrition, Volume 84, Issue 1, July 2006, Pages 95–135, https://doi.org/10.1093/ajcn/84.1.95
Carlsen, M.H., Halvorsen, B.L., Holte, K. et al. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr J 9, 3 (2010). https://doi.org/10.1186/1475-2891-9-3
Dhulap, S. (2008). Phyto-pharmacology of Elettaria cardamomum (cardamom). Pharmacognosy Reviews, 2(4). http://eprints.csirexplorations.com/1205/1/Phyto-pharmacology_Siva.pdf
Fujisawa S, Murakami Y. Eugenol (cloves) and Its Role in Chronic Diseases. Adv Exp Med Biol. 2016;929:45-66. doi: 10.1007/978-3-319-41342-6_3. PMID: 27771920.
Hannan MA, Rahman MA, Sohag AAM, Uddin MJ, Dash R, Sikder MH, Rahman MS, Timalsina B, Munni YA, Sarker PP, Alam M, Mohibbullah M, Haque MN, Jahan I, Hossain MT, Afrin T, Rahman MM, Tahjib-Ul-Arif M, Mitra S, Oktaviani DF, Khan MK, Choi HJ, Moon IS, Kim B. Black Cumin (Nigella sativa L.): A Comprehensive Review on Phytochemistry, Health Benefits, Molecular Pharmacology, and Safety. Nutrients, 2021 May 24;13(6):1784. doi: 10.3390/nu13061784. PMID: 34073784; PMCID: PMC8225153.
Hariri M, Ghiasvand R. Cinnamon and Chronic Diseases. Adv Exp Med Biol. 2016;929:1-24. doi: 10.1007/978-3-319-41342-6_1. PMID: 27771918.
Jiang TA. Health Benefits of Culinary Herbs and Spices. J AOAC Int. 2019 Mar 1;102(2):395-411. doi: 10.5740/jaoacint.18-0418. Epub 2019 Jan 16. PMID: 30651162.
Khan MA, Chen HC, Tania M, Zhang DZ. Anticancer activities of Nigella sativa (black cumin). Afr J Tradit Complement Altern Med. 2011;8(5 Suppl):226-32. doi: 10.4314/ajtcam.v8i5S.10. Epub 2011 Jul 3. PMID: 22754079; PMCID: PMC3252704.
Kosalec I, Pepeljnjak S, Kustrak D. Antifungal activity of fluid extract and essential oil from anise fruits (Pimpinella anisum L., Apiaceae). Acta Pharm. 2005 Dec;55(4):377-85. PMID: 16375827.
Lorenzo-Leal AC, Palou E, López-Malo A, Bach H. Antimicrobial, Cytotoxic, and Anti-Inflammatory Activities of Pimenta dioica and Rosmarinus officinalis Essential Oils; Biomed Res Int. 2019 May 7;2019:1639726. doi: 10.1155/2019/1639726. PMID: 31205934; PMCID: PMC6530202.
Mandal D, Sarkar T, Chakraborty R. Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology. Appl Biochem Biotechnol. 2023 Feb;195(2):1319-1513. doi: 10.1007/s12010-022-04132-y. Epub 2022 Oct 11. PMID: 36219334; PMCID: PMC9551254.
Mao QQ, Xu XY, Cao SY, Gan RY, Corke H, Beta T, Li HB. Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe). Foods. 2019 May 30;8(6):185. doi: 10.3390/foods8060185. PMID: 31151279; PMCID: PMC6616534.
Newerli-Guz J, Śmiechowska M. Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon. Foods. 2022 Sep 7;11(18):2746. doi: 10.3390/foods11182746. PMID: 36140874; PMCID: PMC9498169.
Patra JK, Das G, Bose S, Banerjee S, Vishnuprasad CN, Del Pilar Rodriguez-Torres M, Shin HS. Star anise (Illicium verum): Chemical compounds, antiviral properties, and clinical relevance. Phytother Res. 2020 Jun;34(6):1248-1267. doi: 10.1002/ptr.6614. Epub 2020 Jan 29. PMID: 31997473.
Pattanayak S (2020) Succulent biomedicines – an effective way of getting protection against diseases through immunomodulation; Explor Anim Med Res 10(2): 112-123
Paur I, Carlsen MH, Halvorsen BL, Blomhoff R. Antioxidants in Herbs and Spices: Roles in Oxidative Stress and Redox Signaling. In: Benzie IFF, Wachtel-Galor S, editors. Herbal Medicine: Biomolecular and Clinical Aspects, 2nd ed. Boca Raton (FL): CRC Press/Taylor & Francis; 2011. Chapter 2. PMID: 22593932.
Rahman MM, Noman MAA, Hossain MW, Alam R, Akter S, Kabir MM, Uddin MJ, Amin MZ, Syfuddin HM, Akhter S, Karpiński TM. Curcuma longa L (curcumin). Prevents the Loss of β-Tubulin in the Brain and Maintains Healthy Aging in Drosophila melanogaster. Mol Neurobiol. 2022 Mar;59(3):1819-1835. doi: 10.1007/s12035-021-02701-6. Epub 2022 Jan 13. PMID: 35028900; PMCID: PMC8882102.
Rao PV, Gan SH. Cinnamon: a multifaceted medicinal plant. Evid Based Complement Alternat Med. 2014;2014:642942. doi: 10.1155/2014/642942. Epub 2014 Apr 10. PMID: 24817901; PMCID: PMC4003790.
Sachdeva, C., & Kumar Kaushik, N. (2022). Spices-Reservoir of Health Benefits. IntechOpen. doi: 10.5772/intechopen.96471
Salehi B, Zakaria ZA, Gyawali R, Ibrahim SA, Rajkovic J, Shinwari ZK, Khan T, Sharifi-Rad J, Ozleyen A, Turkdonmez E, Valussi M, Tumer TB, Monzote Fidalgo L, Martorell M, Setzer WN. Piper Species: A Comprehensive Review on Their Phytochemistry, Biological Activities and Applications. Molecules (pepper). 2019 Apr 7;24(7):1364. doi: 10.3390/molecules24071364. PMID: 30959974; PMCID: PMC6479398.
Semwal RB, Semwal DK, Combrinck S, Viljoen AM. Gingerols and shogaols: Important nutraceutical principles from ginger. Phytochemistry. 2015 Sep;117:554-568. doi: 10.1016/j.phytochem.2015.07.012. Epub 2015 Jul 27. PMID: 26228533.
Shojaii A, Abdollahi Fard M. Review of Pharmacological Properties and Chemical Constituents of Pimpinella anisum (anise/aniseed). ISRN Pharm. 2012;2012:510795. doi: 10.5402/2012/510795. Epub 2012 Jul 16. PMID: 22848853; PMCID: PMC3405664.
Singletary, Keith PhD. Cardamom: Potential Health Benefits. Nutrition Today 57(1):p 38-49, 1/2 2022. | DOI: 10.1097/NT.0000000000000507
Vázquez-Fresno R, Rosana ARR, Sajed T, Onookome-Okome T, Wishart NA, Wishart DS. Herbs and Spices– Biomarkers of Intake Based on Human Intervention Studies – A Systematic Review. Genes Nutr. 2019 May 22;14:18. doi: 10.1186/s12263-019-0636-8. PMID: 31143299; PMCID: PMC6532192.
Waheed Janabi AH, Kamboh AA, Saeed M, Xiaoyu L, BiBi J, Majeed F, Naveed M, Mughal MJ, Korejo NA, Kamboh R, Alagawany M, Lv H. Flavonoid-rich foods (FRF): A promising nutraceutical approach against lifespan-shortening diseases. Iran J Basic Med Sci. 2020 Feb;23(2):140-153. doi: 10.22038/IJBMS.2019.35125.8353. PMID: 32405356; PMCID: PMC7211351.
Zhang HA, Kitts DD. Turmeric and its bioactive constituents trigger cell signaling mechanisms that protect against diabetes and cardiovascular diseases. Mol Cell Biochem. 2021 Oct;476(10):3785-3814. doi: 10.1007/s11010-021-04201-6. Epub 2021 Jun 9. PMID: 34106380; PMCID: PMC8187459.
Zhang L, Lokeshwar BL. Medicinal properties of the Jamaican pepper plant Pimenta dioica and Allspice. Curr Drug Targets; 2012 Dec;13(14):1900-6. doi: 10.2174/138945012804545641. PMID: 23140298; PMCID: PMC3891794.
Zou Q, Huang Y, Zhang W, Lu C, Yuan J. A Comprehensive Review of the Pharmacology, Chemistry, Traditional Uses and Quality Control of Star Anise (Illicium verum Hook. F.): An Aromatic Medicinal Plant. Molecules. 2023 Nov 1;28(21):7378. doi: 10.3390/molecules28217378. PMID: 37959797; PMCID: PMC10648513.
One Response