Latest news with #spice
NDTV
21 hours ago
- Health
- NDTV
What Is The Best Time To Drink Cinnamon Water - Morning Or Night? Find Out Here
Cinnamon Water Benefits: Cinnamon is extensively used in Indian households, either as a whole spice or in powdered form. From curries and sabzis to desserts, this spice enhances flavour and nutritional value. But it's not just whole cinnamon, its water also offers significant health benefits. Many people have started incorporating cinnamon water into their daily routine. It's believed that this simple concoction can improve digestion, manage blood sugar and aid in weight loss. However, confusion often remains about the right time to drink cinnamon water - morning or night? Are you also unsure about this? Let's find out the answer below! Also Read: The Ultimate Cinnamon Guide: Types, Uses, and Health Benefits Cinnamon Water In The Morning: Why It Works Drinking cinnamon water first thing in the morning, preferably on an empty stomach, can help: 1. Kickstart Your Metabolism If your metabolism is slow, drinking cinnamon water in the morning can help as it helps fasten it. A faster metabolism ensures that your body burns more calories. 2. Flush Out Toxins According to the National Institutes of Health (NIH), cinnamon has powerful antioxidant properties, so drinking its water aids in flushing out toxins from the body. 3. Curb Sugar Cravings Cinnamon also has the ability to manage blood sugar levels, which helps curb sugar cravings. Drinking its water is beneficial for those who tend to reach for something sweet for breakfast. Cinnamon Water At Night: Is It Better? Now that you know the benefits of drinking cinnamon water in the morning, let's discover how it can transform your health at night. 1. Aid Digestion According to nutritionist Rupali Datta, cinnamon has the ability to stimulate digestive enzymes, which is necessary for breaking down food, especially after a heavy dinner. 2. Stabilise Blood Sugar Levels Overnight A study by NIH states that cinnamon may slow down the breakdown of carbohydrates in the digestive tract, resulting in stabilised blood sugar levels. 3. Soothe The Body Cinnamon is also rich in anti-inflammatory properties. Drinking it at night can help reduce inflammation in the body, potentially easing pain and providing comfort. So, What's The Best Time To Drink Cinnamon Water? It really depends on your health goals. If your aim is to reduce weight or boost your metabolism, then morning is an ideal time to drink cinnamon water. On the other hand, if you wish to manage your blood sugar levels overnight or promote digestion, then night is a great choice. For overall health, you can drink it either in the morning or at night, but keep the quantity moderate. Also Read: 5 Delicious Cinnamon Drinks That Are Good For Diabetes Diet Who Should Avoid Drinking Cinnamon Water Regularly? Pregnant women (especially in large amounts) Those with low blood sugar or on diabetes medications People on blood thinners Anyone with liver issues There's no one-size-fits-all answer to when you should drink cinnamon water. Whether you choose to sip it in the morning, at night, or both, consistency is key to seeing results.
South China Morning Post
7 days ago
- Health
- South China Morning Post
All about chilli, how cooks use it, and a recipe that makes the most of the hot spice
Chilli is a spicy spice, but how hot it is depends on the cultivar – some types are mild, while others can burn on contact with the skin. They also differ in spiciness according to the conditions in which the plant has been grown, how ripe the chilli fruit is when it is harvested and whether the hottest parts of the chilli are used. Dried chilli is much hotter than fresh because the flavour is concentrated. Chilli is used in sauces and pastes , where it is almost always mixed with other ingredients to help balance the spice level and give them a fuller, more complex flavour. How hot chilli spice is depends on various factors, including how ripe the fruit is when harvested. Photo: Shutterstock Some cultivars are so hot that you do not even need to come into contact with the chilli – just smelling it can burn, as the capsaicin aromas irritate the mucous membranes.
SBS Australia
27-05-2025
- Health
- SBS Australia
Ginger – the little food that could
file:3013_sbs The bold, sculptural flower that marks ginger's spot in the ground can be seen as a testament to the rhizome's global importance – ginger has powered trade, medicine and flavour for at least 5,000 years. First cultivated in Southeast -Asia, it spread across the Indo‑Pacific with Austronesian sailors, reached Mediterranean spice routes by the 1st century, and was familiar in England by the 11th. Arab, Chinese and later Spanish traders carried it farther still, embedding the spice in countless local cuisines. That globetrotting history explains ginger's double life. In Ayurveda it fires up digestion; in Chinese medicine it's a warming tonic. Chemically, its key compounds – gingerol, shogaol and zingerone – shift from hot to sweet as the root is cooked, dried or candied, giving cooks extraordinary range. 'We always say it's a plant that gives more than it takes,' says James Stretch of Stretch Family Farms, specialist ginger growers in the Sunshine Coast, Queensland. 'It thrives under tough conditions, regenerates quickly and links generations of food and healing traditions. Ginger really is the little food that could.' A favoured producer of celebrity chef Marion Grasby, who visits the farm in her SBS series Marion's Flavours of Heart and Home , Stretch farms ginger in fields in deep volcanic soils near the Coochin Twin peaks that yield a product that is tender and rich in natural oils. As interest in wellness grows, so too does an appetite for the nutritional powerhouse. 'Customers now ask which rhizome to juice for immunity, which to steep for inflammation,' says Stretch. 'The wellness side is exploding, but flavour is still king in Aussie kitchens.' Resilient, generous and versatile, ginger has travelled from ancient trade caravans to modern wellness shots without losing its punch. Whether it's Indian masala chai or Japanese shōga‑yaki, Caribbean ginger beer or Australian ginger biscuits, ginger's shape‑shifting nature lets it blitz into cuisines around the world. Inside these silky wrappers awaits a fragrant, juicy mix of minced pork with ginger and spring onion. The dressing of chilli oil, vinegar and garlic is sure to make them disappear fast. The dish can be traced to Hainanese comfort cooking: browning ginger releases caramel notes before the soy‑braise. Reheat it next day and the sauce, time‑thickened, tastes arguably even better. Golden from turmeric and ginger, this dish channels Indonesian nasi goreng and is a great use for leftover rice. Crowned with a lacy‑edged fried egg, the molten yolk glosses every grain. For this elegant dish, salmon in poached slowly in olive oil, keeping it blush‑pink and creating a silky texture. Spoon over a ginger‑oyster sauce and top with coriander sprigs, julienned red chilli and spring onions for extra dramatic effect. Rotisserie chicken, ginger, canned tomatoes and pantry spices turn into a 30-minute curry favourite with long simmers. A riff on Hong Kong's market classic, barramundi steams in its own juices while shredded ginger and spring onions release perfumed steam. No steamer? No problem — a plate over a wok does the job. In what could be seen as Central Vietnam's answer to coq au vin, wine is swapped for fistfuls of bruised ginger, producing a sticky and peppery caramel sauce. Inspired by Chinese ginger‑milk custard, wobbling tofu meets a citrus‑ginger syrup—light enough for breakfast yet dinner‑party pretty. An old Cantonese trick is the key to this recipe — fresh ginger juice curdles hot milk into a delicate set, no gelatine needed. Sweeten lightly and eat warm before it weeps. These quick fritters channel Italian frittelle with an Asian twist — ground ginger and freshly grated ginger bring a zing to the batter, and a ginger syrup adds extra intrigue and bite. Not only is this slice super easy to make, with a crunchy base and a sweet, soft topping — it tastes even better the next day. A bring-a-plate and lunchbox staple. For this rich Jamaican cake, both fresh and dried ginger are used, creating layered warmth that cosies up to treacle's smokiness—an afternoon‑tea classic. These retro bakery classics get a modern spin with ground ginger and white pepper spiking the buttercream icing. A Tết favourite in Vietnam, sugared ginger petals symbolise warmth for the new year. Dry them thoroughly and they'll keep in an airtight jar for months. Blanching twice tames the burn before the final sugar toss. Watch now Share this with family and friends
South China Morning Post
16-05-2025
- Health
- South China Morning Post
All about nutmeg, how to use it in cooking and a recipe that makes the most of the spice
Nutmeg is a spice that is used sparingly. Many recipes call for just a few 'scrapes' or 'grinds' of it because its flavour and aroma are so pervasive. Advertisement Once it is ground, those dissipate quickly, so it is better to buy whole nutmeg, which keeps for a long time, and grate it just before use; there are special nutmeg graters, but a Microplane also works well. The nutmeg is not actually a nut; rather, it is the hard seed of a fruit. It is covered by a delicate, reddish-orange, weblike mace, which is also used as a spice. The nutmeg tree is indigenous to the Banda Islands of Indonesia, although it is now also grown in other places. Nutmeg can be steamed and distilled to produce essential oil, which is used to help digestive problems, stimulate the appetite and act as an anti-inflammatory. Nutmeg is a hard seed that can be steamed and distilled into an oil said to help treat digestive problems and act as an anti-inflammatory. Photo: Jonathan Wong Nutmeg has narcotic properties that become apparent only when too much is consumed. Holistic healers sometimes recommend tiny amounts of nutmeg or nutmeg oil to relieve nausea and stress and to aid circulation.
The Sun
14-05-2025
- Entertainment
- The Sun
Gen Z can handle hottest food – but would never admit it if they couldn't, study reveals
GEN Z can handle the hottest food but would never admit it if they couldn't, a new poll has revealed. A study of 2,000 adults found those aged 18-28 have the highest endurance for fiery dishes, with 43 per cent rating their own spice tolerance as 'high' or 'very high'. This compares to just 37 per cent of Millenials, 31 per cent of Gen Z, and only 24 per cent of Boomers. More than one in 10 of Gen Z will also go for the hottest option on the menu, something only 3 per cent of their Boomer counterparts do. But, even if they could handle the heat, 49 per cent of Gen Z would at least pretend to eat something hot even if they didn't want to. This is to avoid looking "weak" in front of their friends. On the other hand, despite Boomers being self-proclaimed softies when it comes to spice, 65 per cent felt no embarrassment in not being able to handle their heat. A spokesperson for bakery brand St Pierre, commissioned the research to launch its new Spicy Chilli Brioche Buns. They said: "It's interesting to see how enjoyment and endurance of fiery foods changes between generations. "Whilst it may be that the younger generations are more adventurous, they may just also be more committed to saving face! "Spicy food seems to be a matter of pride for the young, and we can see why – but it's also great to see the commonalities across generations around not wanting to offend a chef or waste good food – at St Pierre we encourage everyone to 'eat avec respect', after all. 'And even for those that can't handle the heat, we're confident everyone can afford to add a little bit of extra spice to their life.' The study also found that 71 per cent of Boomers claimed to have never hidden the fact they've found something too spicy. But 82 per cent of their Gen Z counterparts have done this at some point. This is because they don't want to waste food (28 per cent), offend the cook (26 per cent), or seem too picky (21 per cent). A third of them even said they're embarrassed when they can't handle something spicy with one in five "always" finishing a dish even if they were visibly sweating. It's no surprise then that over half of Gen Z are happy to show off their superior spice tolerance with 15 per cent saying they eat something spicy at least once every day. It also emerged that 18 per cent of Millenials will put hot sauce on just about anything with 45 per cent saying it enhances the flavour of the dish. This group were also the most open to trying new food, with over three quarters keen to test out spicy flavours specifically, according to data. This can lead to some heated conversation as 47 per cent of Millenials and 57 per cent of Gen Z have disagreed with someone about what to eat because of the difference in spice tolerance. This compares to only 11 per cent of Boomers, 48 per cent of whom never disagree with someone about what they should eat. A spokesperson for St Pierre added: "At the end of the day, good food is something that brings us all together – no matter your age. 'Whether you're a spice fiend or a mild gourmand, being curious about and trying new flavours can immediately make a dull day that little bit more magnifique.'
