Herbs and spices not only add flavour, they’re bursting with goodness. Nutritionist Nicole Senior reveals how a simple sprinkle can boost the health benefits of a meal.
Herbs and spices have been around for centuries – and not just as flavourings. Many herbs and spices have anti-microbial properties and were routinely used to preserve food in the days before refrigeration. In traditional medicine, cumin, coriander, fennel, mint and garlic were also used to cure digestive disorders, while parsley-seed extract was employed as a laxative and to relieve fluid retention.
Today, many herbs and spices continue to be used as natural remedies – for example, ginger, which is a popular treatment for nausea and vomiting. However, the health benefits of these flavoursome ingredients might be more than just remedial. A review in the Medical Journal of Australia shows herbs and spices provide a wide range of nutrients and phytochemicals (plant chemicals) that can help prevent disease and contribute to better health. Read more….
Source: Super Food Ideas – March 2007, Page 96 & Taste.com.au
Author: Nicole Senior
