Food and Nutrition, Health

The Healthiest Spices on the Market

Many healthy spices are routinely added to the food. Around the world, there are approximately more than 100 spices commonly utilized in cooking. Although these spices are used in small quantities, they can provide a great amount of nutrients, minerals, and essential vitamins. These spices constitute numerous therapeutic properties and can be easily found at your local market. A few examples of the healthiest spices that are easily available to purchase are as follows:


Cinnamon is one of the most popularly used spices and adds a unique flavor to your meal. This spice is generally obtained from the bark of the cinnamon tree. This spice is beneficialfor individuals suffering from consistently high blood sugar levels. The spice also assists in lowering high blood cholesterol levels in the body. One thing to keep in mind is that cinnamon cannot be used as a substitute for diabetes medication (Leach et al., 2012).


Turmeric is widely known for its bright yellow color and numerous health properties. Previous research studies have reported that this spice helps treat various common ailments. Turmeric contains an ctive compound called “curcumin” that can significantly reduce inflammation in the body.


Ginger is another frequentally used spice with various health properties. It comes from a tropical plant and is common in Asain countries. Ginger constitutes a substantial amount of different vitamins and can be greatly helpful in boosting your immune system. It can be significantly beneficial in protecting your body from a number of diseases. It exhibits anti-inflammatory properties and prevents inflammation in the body. Ginger is rich in minerals like copper, potassium, phosphorous and iron. It provides relief from flu symptoms and can be used to soothe the an upset stomach (Maizura et al., 2011).


Clove as a whole or in powdered form comprises of numerous antioxidant properties. It is widely used in Indian cuisines as a major component of Garam Masala. It contains multiple compounds that possess unique anti-inflammatory properties. One of these important compounds, named “Eugenol”, has been known to alleviate the risk of various diseases by helping control serious symptoms (Bachiega et al., 2012).


Cumin is a staple seed that has a unique taste. It is used in different kinds of cuisines to enhance the flavor of a meal. It contains a compound called “Thymol” which is exceptionally good for digestion. The compound assists in the enhanced production of bile, various digestive enzymes,and stomach acid. Cumin includes high fiber content, which is greatly effective in improving digestion. The other beneficial properties tied to cumin are attributed to the presence of many vitamins that perform multiple healthy functions (Milan et al., 2008).

The bottom-line

Regardless of adding unique flavor to your meal, these spices essentially make your meals considerable healthy. Enjoying your food in a healthy manner can help you maintain a lifestyle. Whether you use these spices in fresh or dried powder form, you can take advantage of the remarkable healthy properties of these spices by incorporating them into your diet. Try to be careful while taking these spices as supplements. You can further discuss this matter with your doctor to see if spices could be medically beneficial for you.

ReferencesBachiega, T. F., de Sousa, J. P. B., Bastos, J. K., Sforcin, J. M. J. J. o. P., & Pharmacology. (2012). Clove and eugenol in noncytotoxic concentrations exert immunomodulatory/anti‐inflammatory action on cytokine production by murine macrophages. 64(4), 610-616. • Leach, M. J., & Kumar, S. J. C. d. o. s. r. (2012). Cinnamon for diabetes mellitus. (9). • Maizura, M., Aminah, A., & Wan Aida, W. J. I. F. R. J. (2011). Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract. 18(2). • Milan, K. M., Dholakia, H., Tiku, P. K., & Vishveshwaraiah, P. J. F. c. (2008). Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrient. 110(3), 678-683.