We use them to flavor our meals and even our lattes, but recent studies show certain spices can be used for more than adding flavor; they can also promote health. Here are just five of these spices and their accompanying benefits.
Ginger
This warming spice has long been used to treat stomach problems. Recent scientific studies show that ginger can reduce the symptoms of dizziness and nausea, which is of particular benefit to pregnant women experiencing morning sickness. And new research shows ginger doses can reduce pain due to osteoarthritis.
Cinnamon
Research shows that a particular type of cinnamon, cassia cinnamon, may lower blood sugar in people with diabetes. Other studies have found that the spice may reduce inflammation, have antioxidant effects and fight infections.
Turmeric
Best known as the main spice in curry, turmeric has similar medical uses as ginger. Due to a substance in the spice called curcumin, turmeric is effective for upset stomach. It can also treat pain caused by osteoarthritis. One study even explored the yellow spice’s role in preventing Alzheimer’s Disease, but additional studies are needed for further evaluation.
Fennel
The ripe seeds from this plant are sometimes used to alleviate cough, intestinal gas and water retention. One study suggests that fennel seed oil emulsion may decrease the intensity of infantile colic.
Peppers
Capsaicin is the substance in peppers that gives them more than just their trademark spiciness. It also has antioxidant benefits – and the hotter the pepper, the greater the amount of capsaicin. In addition, peppers are rich in vitamin A, which may preserve eyesight and fight infections, and in vitamin C. Other studies have linked peppers to both weight loss and pain reduction.
Eric Lagatta is a contributing writer. Feedback welcome at laurand@cityscenemediagroup.com.
Olive Oil Poached Tuna with Fresh Ginger
From Plate, 29 S. High St., www.plateohio.com
Makes four servings
1 cup extra virgin olive oil
One lemon, quartered
1 clove garlic
¼ oz. sliced ginger
3 whole black peppercorns per serving 1 star anise per serving
1 sprig oregano
1 sprig thyme
1 pound sushi-grade ahi tuna
Cut tuna into 1-inch square-shaped logs. In a non-reactive sauce pot, put all ingredients except for tuna and gently bring up to 200 degrees Fahrenheit. Place the tuna in a separate metal pan deep enough to safely cover the height of the tuna and very carefully pour the oil over the fish. Allow tuna to steep to desired temperature – 125 degrees Fahrenheit internal temperature is well-done.
