In addition to the well-known culinary properties of spices, familiar and liked smell and taste, all aromatic and spicy plants have preventive and curative properties. After all, the microelements and essential oils contained in them not only increase immunity, but also prevent the occurrence of many diseases. Consider the most common spices and spices in terms of their beneficial and healing effects on the human body.
Ginger , often used in baking, cooking desserts, canning, is not accidentally called a "panacea for all diseases", because it contains almost all essential amino acids. Its use in food in moderate doses stimulates appetite, improves metabolism, removes toxins from the body and treats colds.
Cardamom is often used in the preparation of desserts and drinks, but a delicate, light fragrance is not the only advantage of this plant. It stimulates digestion and functions of the stomach and spleen, promotes mental activity.
Coriander (cilantro seeds) contains magnesium and vitamin C, removes harmful substances from the body, reduces cholesterol in the blood, relieves inflammation of the kidneys.
Everyone knows the spice, in shape resembling nails and having a warm, tart taste - cloves , except that it is a strong flavor, still has disinfectant and bactericidal properties, and also contributes to the rapid recovery of physical strength and warming the body.
Mustard promotes warming of the body, which is especially important in winter and autumn, also eliminates bloating and helps digestion. It is recommended to eat a grain of mustard a day for 1-2 days to improve memory.
Anise (seeds), along with the use in cooking for example, in fish dishes and salads, cakes and beverages, are also used in diseases of the respiratory tract, with disorders of the gastrointestinal tract. The Romans used anise as a rejuvenating agent. It is also known that anise seeds increase lactation in lactating women and enrich the body with vitamins.
Basil , in addition to adding piquancy and aroma to any fish dishes, has anti-inflammatory and antispasmodic properties. It lowers the temperature, eliminates insomnia and nervous excitability.
Oregano, a wonderful refreshing additive in tea, in addition to essential oil, contains ascorbic acid and tannins. It increases appetite, is an excellent cholagogue.
The smell of cinnamon , even subtle, first feel sweet tooth and lovers of good baking. It is a rich source of calcium and iron, promotes digestion, improves blood circulation, in diabetics, it helps to lower the level of sugar and cholesterol in the blood.
Probably, the preparation of any first dish can not do without the use of all the famous bay leaves . However, few know that this spice, thanks to the contents of phytoncides, trace elements and tannins, is a good way to strengthen immunity. And the infusion of bay leaf removes toxins from the body, relieves fatigue, helps with poisoning, diabetes and joint pain.
Many like lush rolls and rolls with poppy seeds. And who knows that these tiny round seeds are real champions in calcium content? In addition, poppy has a calming, even soporific effect on the human body.
A universal medication for many ailments is peppermint . Its aroma is an excellent disinfectant, it helps to increase mental activity, mint pairs are used for inhalation with inflammation of the upper respiratory tract.
Nutmeg , perfectly combined with dishes from rice, spinach, cauliflower, potatoes and pumpkin, as well as with fruit desserts and cocktails, improves digestion and helps with intestinal infections, prevents the development of tumors and improves blood circulation.
Saffron (though in very small numbers) is useful to everyone, he is a real assistant for the heart and cardiovascular system. In combination with milk improves complexion and improves mood.
In conclusion, I would like to add that not for nothing that before, many seasonings and spices and their medicinal properties were valued in weight of gold and sold as medicines - they are those. In modern language, spices and spices are a natural biologically active additive to food, created by nature itself for the benefit of man.