Did you know that spices are also antioxidant?
Antioxidant power: Beta-carotene, selenium, vitamins A, C and E contain antioxidants that protect our body against many diseases from heart disease to cancer.
Anti-inflammatory properties: The most important feature of spices and herbs are their effectiveness in reducing skin problems.
Inflammation can be a precursor to diseases such as heart disease, allergies, or even Alzheimer’s.
Attenuating effect: Spices accelerate metabolism, creates a feeling of satiety, helps to control our weight.
Cinnamon helps to regulate blood sugar and cholesterol. You can add cinnamon to your milk-oat mix in the morning or yogurt in the afternoon. This spice can be used for smoothies, fruits, bread; in short, it gives a nice aroma to many foods. You can even make your tea and coffee tastier by adding half a teaspoon of cinnamon to your glass!
Helps reduce indigestion, nausea and gas in the stomach. It also has a stress relieving and comforting feature. Good for colds and coughs. You can use mint to add flavor to your food or you can make tea. Infuse five pieces of leaves for five minutes, strain and after meal. If you want to alleviate your sore throat, let the drained liquid cool down and gargle.
Did you know that a teaspoon of thyme is equivalent to three cups of chopped broccoli in terms of antioxidant power? Thyme facilitates digestion, kills kidney and intestinal germs, is good for respiratory diseases and lowers blood sugar. Oregano is a spice that we use to add flavor to almost every dish we have already prepared. It gives flavor to foods such as pasta and pizza.
Dried red pepper
Chili peppers are made from dried red pepper. Chili peppers accelerate metabolism, creates satiety and increases fat burning. You can add dried red pepper to many foods and also enjoy the taste of red pepper or paprika while marinating your fish or meat.