Every thing about 10 Natural Healing Herbs & Spices | Vahrehvah :
We have been and still are using numerous herbs and spices in making of our foods. Beyond adding flavor to the foods, these natural, aromatic fried seeds, fruits, bark and root have excellent nutritional values and amazing health benefits. Dozens of herbs and spices contain useful plant compounds. Spices are extremely rich in phytonutrients and other active ingredients that protect against disease and promote healing. They are the most valued nature’s gift bestowed on mankind. Most spices are absolutely versatile and are used in preparing a variety of sweet and savory dishes. Below is the list of 10 best natural healing herbs and spices that you could use in your daily cooking process.
- Turmeric - A powerful antioxidant that should be combined with pepper in order to be most effective. Antioxidants help the body regenerate itself after a toxic overload. Turmeric, the spice that gives curry its yellow color, is used in Indian medicine to stimulate the appetite and as a digestive aid. But lately it's getting attention as a potentially powerful cancer fighter. The chemical responsible for turmeric's golden color, called curcumin, is considered a top anticancer agent, helping to quell the inflammation that contributes to tumor growth and working in much the same way as broccoli and cauliflower to clear carcinogens away before they can damage cellular DNA and to repair already damaged DNA. Lab studies show turmeric helps stop the growth and spread of cancer cells that do form. Research suggests that it may protect against colon cancer as well as melanoma, the deadliest form of skin cancer.
- Nutmeg - This widely used spice comes from the evergreen tree. It can help increase circulation as well as get rid of unhealthy, toxic cells in the body. Like cloves, nutmeg contains eugenol, a compound that may benefit the heart. Some historians link its popularity in the spice trade to the hallucinatory effects that result from ingesting large amounts. The euphoria, which is due to nutmeg's active ingredient, myristicin, is described as similar to that caused by the drug ecstasy. But it also packs some nasty side effects, and nutmeg poisoning is a very real risk. Medically, nutmeg (the seed) and mace (the covering of the seed) have strong antibacterial properties. It's been found to kill a number of bacteria in the mouth that contribute to cavities.
- Peppercorn - Anything spicy helps increase the body's metabolism and circulation, including peppercorn. It's also used as a disinfecting agent for minor scrapes and cuts. White, black and green peppercorns all come from the same vine. They grow in clusters (like grapes), and are harvested in various stages of growth. Green peppercorns are young when they are picked and dehydrated or preserved, with a resulting mild flavor. The black peppercorns are left on the vine to fully mature and develop a stronger flavor profile. White peppercorns are black peppercorns which have been soaked to remove the outer casing. This gives the white peppercorns a more intense flavor, with a slightly fermented taste and smell from the soaking process. Pink peppercorns and Sichuan peppercorns are not true peppercorns. Pink peppercorns are soft, fragile berries with a sweet-sharp flavor. Sichuan pepper is the berry of the mountain ash tree, with a pungent, cold flavor instead of the usual heat of a peppercorn.
- Ginger - Ginger is great for pain as well as digestive problems such as nausea. Nutrients from food are more easily absorbed when ginger is added to the recipe. This root has played a major part in Asian and Indian medicine for centuries, primarily as a digestive aid. Today researchers are most excited by ginger's ability to combat inflammation. Several studies have found that ginger and turmeric reduces pain and swelling in people with arthritis. It may work against migraines by blocking inflammatory substances called prostaglandins. And because it reduces inflammation, it may also play a role in preventing and slowing the growth of cancer. Ginger's still good for the tummy, too. It works in the digestive tract, boosting digestive juices and neutralizing acids as well as reducing intestinal contractions. It's proven quite effective against nausea. In fact, at least one study found ginger to work just as well as Dramamine (dimenhydrinate) and other nausea-stopping drugs, with the added benefit that it doesn't make you sleepy.
- Red Clover - Amongst other ingredients, red clover contains isoflavonoids and isoflavones. Isoflavones mimic estrogen effects in the body. Red clover has been used in hormone replacement therapy. The hormonal effects of the isoflavonoids aid in arterial compliance (elasticity of large arteries), because arterial compliance decreases in post-menopausal women. Red clover may be chemoprotective (protects healthy tissue from the toxic effects of anticancer drugs), as indicated in animal tests.
- Garlic - Garlic is widely used to prevent colds, flu and pneumonia during the winter months, as it's an immune-stimulating agent. Garlic lowers cholesterol, blood pressure and blood sugar. It can be used for much more, so do thorough research if you've been diagnosed with a disease or other illness. Smash a clove of garlic; the odor comes from byproducts of allicin, the sulfur compound believed to be responsible for most of the herb's medicinal benefits and what gives garlic its bite. When eaten daily, garlic can lower heart disease risk by as much as 76 percent, thins the blood and thereby staves off dangerous clots, and acts as an antioxidant. Garlic's sulfur compounds also appear to ward off cancer, especially stomach and colorectal cancer.
- Rosemary - This spice helps get the blood flowing and stimulates and cleanses the nervous system, which is comprised of the brain and spinal cord and is the most important system in the body. Rosemary is one of the most commonly found herbs in a spice rack, and for good reason – not only does it have a wonderful taste and aroma, but also a wealth of beneficial health effects if regularly added to our diet. The scientific name of this perennial woody herb is Rosmarinus officinalis, but the world knows it by its common name. Rosemary has a warmer, bitter, and more astringent taste that gives wonderful flavor to soups, sauces, stews, roasts, and stuffing. It is particularly prevalent in Italian cultural cuisine.
- Parsley - Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established. Parsley assists the body in its natural cleansing process because of its high levels of chlorophyll. It may help with arthritis pain and cardiovascular disease because it contains alpha-linolenic acid, an omega-3 fatty acid. The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.
- Thyme - Thyme is an herb from the mint family that you probably recognize from your spice set. But it’s so much more than an after-thought ingredient. It is a mint that contains calcium, iron and manganese, which work as antiseptic and antibacterial agents. It helps relieve respiratory troubles. Its range of use is impressive, and it has over 400 subspecies. Ancient Egyptians used it in their embalming practices, while ancient Greeks used it as incense.
- Cloves - Cloves contain an anti-inflammatory chemical called eugenol. Cloves also ranked very high in antioxidant properties in one study. The combination of anti-inflammatory and antioxidant properties spells heaps of health benefits, from boosting protection from heart disease to helping stave off cancer, as well as slowing the cartilage and bone damage caused by arthritis. Compounds in cloves, like those found in cinnamon, also appear to improve insulin function. If you have a toothache, be sure to add cloves to your food. This spice can also help with digestion and other pain in the body.