Healing Spices

Your kitchen cabinet holds many healing herbs. Add these spices to your dishes as often as you can. They help prevent a wide range of illnesses, and when used therapeutically they can be prepared as tea.

Star Anise

Star anise is a common ingredient in cough remedies. It acts against various bacteria and fungi, which can make it effective in the fight against infections. It eases digestive discomfort and calms cramps. It is also believed to increase sexual desire in both men and women.

Cinnamon

Cinnamon may help guard against diabetes and heart disease and it supports healthy blood pressure. According to U.S. research, regular use of cinnamon can reduce blood sugar levels by about 20 percent in people with type 2 diabetes. It also lowers cholesterol and improves circulation. Positive effects have been observed with as little as one gram a day.

Celery

The healing compounds are best preserved in freshly pressed juice made from the raw root, leaves and stalks. Use as few leaves as possible since they can make the juice bitter. This drink is used for rheumatism and gout, it lowers blood pressure and reduces blood sugar. It supports menstrual regularity and is recommended as an aid to weight loss.

Caraway

Caraway supports digestion and helps with stomach cramps, bloating and gas. It relaxes the intestinal muscles, which eases spasms. It can also soothe painful periods. It promotes expectoration.

Tarragon

Tarragon boosts the appetite, stimulates metabolism and relieves digestive troubles. It can help with insomnia and low mood. Animal studies indicate that an alcohol extract of tarragon can lower blood sugar.

Chili Pepper

Chili pepper stimulates circulation, lowers blood pressure and cholesterol. It induces sweating. This helps when treating colds, sinus issues and fever. It also helps clear mucus from the lungs.

Ginger

Ginger is an excellent remedy for nausea and vomiting, indigestion, menstrual discomfort, bloating and diarrhea. It also helps with colds and promotes expectoration. It is considered suitable for pregnant women.

Saffron

Saffron is prescribed for nervous tension and is believed to have a calming effect. A study conducted in 2002 showed that saffron extract has anti inflammatory and pain relieving properties.

Scientists are intensively researching its potential to destroy cancer cells.

Dill

The leaves and seeds of dill are used to prepare poultices for bruises, for blocked and engorged breasts in nursing mothers, and for gum infections. Dill seeds are effective for digestive upsets and hiccups, especially in young children.

Turmeric

Turmeric is a natural antibiotic. It slows the progression of neurodegenerative diseases, especially Alzheimer disease. It works preventively against cancer and destroys cancer cells. It helps with liver problems and high cholesterol. It is most effective when combined with a small amount of black pepper.

Mustard

Small amounts of mustard stimulate the gastric and intestinal glands. Excessive amounts irritate the kidneys. Mustard poultices are used to relieve rheumatic pain and bronchitis.

Black Pepper

Black pepper stimulates digestion and is used for sluggish digestion, abdominal swelling, gas and loss of appetite. A British study found that black pepper destroys bacteria that cause food poisoning. When used externally it helps with rheumatism.

Horseradish

Horseradish makes it easier to digest fats, it has antibacterial effects, promotes expectoration and is a useful aid for colds. It is not recommended for stomach ulcers and thyroid disease. Horseradish juice should not be taken undiluted.

Parsley

Parsley has long been used to stimulate the kidneys and bladder and to bring on menstruation. It helps with inflammation of the prostate, difficulty urinating and in cases of swollen legs, rheumatism, gout and obesity. Parsley benefits the liver and is recommended for people with diabetes.

Bay Leaf

Bay leaf has antiseptic, antifungal and stimulating effects. It supports digestion and treats stomach disorders. Pregnant and breastfeeding women should consume bay leaf only in the small amounts used in cooking, usually two or three leaves.