If you are concerned about your diet and are choosing quality foods, be sure to pay attention to the choice of spices.

Quality, origin, method of storage and age of spices will largely determine their properties and taste of your food.

Would you make a fruit salad using almost rotten fruits? Of course not. 

Likewise, spices should be at their full aromatic potential to give their best.

Most non-organic, conventional spices go through "hell" before they reach store shelves.

They are exposed to toxic effects of various pesticides and herbicides in farming, as well as of chemical additives that are added during the storage stage in order to maintain their freshness.

In addition, spices are exposed to radiation, which is used as a method of sterilization.

It is therefore important to choose only spices that have a clearly highlighted eco certification on the package.

That certificate ensures that the spice was produced from premium raw materials from organic farming without any additives such as preservatives, flavor enhancers or genetically modified ingredients.

Organic spices are characterized by high-quality ingredients with exceptional flavor, color and texture.

Specifically, organic spices contain a greater amount of volatile oil and stay fresh longer because of their cultivation and production.

Spice up your health

In addition to enriching flavors of food, the use of selected spices can significantly benefit our health.

McCormick Science Institute, dedicated to exploring the properties of spices and herbs, conducted a series of studies that lead to an impressive conclusion.

•  Antioxidant properties

Spices have exceptional antioxidant properties - some spices are among the strongest known antioxidants.

Antioxidants are substances that may protect cells from free radicals.

Free radicals are molecules produced during decomposition of food or due to environmental influences, such as exposure to tobacco smoke or radiation.

Antioxidants protect us from heart disease, cancer and other diseases, and include beta-carotene, lutein, lycopene, selenium and vitamins A, C and E.

• Anti-inflammatory properties

Scientists investigating the unique protective properties of spices and herbs discovered they also play a role in preventing inflammation.

Inflammation precedes many chronic diseases, such as heart disease, allergies, Alzheimer's disease, etc. 

Spices may play an important role and help in healing.

• Weight loss

Many studies have been conducted with the aim of investigating the potential of spices in stimulating metabolism, increasing the feelings of satiety and weight control, and their general role in improving the quality of food.

Spices contain substances that stimulate the metabolism, and also ensure that food has richer flavor and is more filling. 

It is important that you buy well-packaged spices - tightly closed and stored away from direct light and heat.

Cinnamon

A teaspoon of grinded cinnamon contains the same level of antioxidants as half a cup of cranberries.

It is rich in natural compounds called polyphenols, which have been shown to act like insulin in our body and help regulate blood sugar levels.

Cinnamon can be added to the morning porridge, tea, roasted pumpkin and, of course, cakes.

Rosemary

Active compounds found in rosemary demonstrate the ability to mitigate inflammation, a common trigger for many chronic diseases.

Rosemary’s possible role in maintaining the health of the heart is also under examination.

When you want to wake up, smell a rosemary branch and in five minutes you will feel more alive!

Rosemary is excellent in marinades, tomato sauces, breads and pastries.

Turmeric

This bright yellow spice is a common ingredient in curry powder.

Scientists are exploring the role of turmeric in maintaining brain health and protection against cognitive decline as a result of aging. 

Also, curry is great for the health of the heart 

The active ingredient in turmeric, called curcumin, is a real tonic for health, and as Dr. Goel with Baylor Research Institute in Dallas said: "It has a beneficial effect on all the organs."

Curcumin helps prevent Alzheimer and Parkinson's disease, cancer, heart disease, diabetes, arthritis and depression.

Thyme

With excellent antioxidant properties, the researchers examined the role of active compounds in thyme in relation to respiratory function: thyme water can help against symptoms of sore throat and bronchitis.

It is also used as an antiseptic in mouthwashes in cases of tooth decay and gingivitis.

In order to include as much thyme as possible in your diet, put it in salad dressing and in cream sauce, sprinkle it on cooked vegetables, or use it in stews.

Basil

This aromatic hallmark of Italian cuisine has antibacterial and anti-inflammatory properties and contains a wealth of nutrients, including beta carotene, magnesium, calcium and iron. 

Basil is successful in fighting persistent bacteria such as E. coli and listeria.

It is also known as COXinhibitor, which means it is great for people who suffer from arthritis and other inflammatory processes.

Basil emphasizes the taste of summer, and goes particularly well with tomatoes in all combinations.

Cardamom

Cardamom comes from India's forests and is traditionally used in Indian cuisine, but also in Ayurvedic medicine for the treatment of asthma because it stimulates blood circulation in the lungs. It is also beneficial in cases of ulcers, digestive problems and even depression.

This peppery spice with citrus flavor is researched by contemporary studies, which show that cardamom is a valuable addition to the daily diet.

It is considered a diuretic, which makes it useful for urinary tract problems, cleansing kidneys of calcium and urea. Thus it can help lose weight, reduce blood pressure and remove toxins from the body.

Like turmeric and ginger, with which it shares the origin, cardamom has anti-inflammatory effects and reduces pain and swelling, especially in the mouth and throat.

It is believed to have many health benefits, and in cuisine it is added to savory and sweet dishes

Ginger

One tablespoon of ginger has a similar level of antioxidants as a cup of spinach.

Ginger can help with nausea and problems with digestion, and its role in reducing pain is being researched.

A pleasantly spicy taste of ginger fits well in sweet and savory dishes, stews and soups, in myriad combinations, and it is also great when added to beverages.

Cayenne pepper

The hot taste of Cayenne pepper is caused by high concentrations of the substance called capsaicin.

There have been many studies on its effects on the prevention of ulcers, weight loss, pain relief and heart health.

Cayenne pepper is an excellent source of vitamin A because it is rich in pro-vitamin A, including beta carotene - an antioxidant that relieves the symptoms of asthma, osteoarthritis and rheumatoid arthritis.

It fits in all the dishes in which you aim to add that hot note.

Sage

Sage tea is recommended for stomach problems and sore throat. Studies suggest that sage can alleviate early symptoms of Alzheimer's disease.

One research showed that students who took sage extract in capsules had significantly better scores in tests of memory.

Sage is an indispensable part of Mediterranean cuisine, where it is added to sauces, vegetable dishes and pasta, and is present in many other recipes.

The dosage of spices is not scientifically specified - simply add spices to any dish to give them the taste you like the most. 

By enriching your diet with spices, you will not only enjoy their interesting flavors, but you can reduce the amount of salt, fat and sweeteners in your recipes.

Quality organic spices can be found in our Alternativa Webshop. 

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