Latest news with #spices
Daily Mail
19 hours ago
- Health
- Daily Mail
The herbs and spices that CAN reduce bloating, cut blood sugar or boost memory
Could sprinkling cinnamon on your porridge help cut blood pressure? Does adding fresh parsley to your salad count as one of your five-a-day? Emerging research suggests that herbs and spices aren't just a delicious way to pep up the taste of food – they might also bring a raft of health benefits, from better heart health and blood sugar control, to improving our gut microbiome, the community of microbes that supports our digestion and strengthens our immunity. Although much of the research into herbs and spices is still in an early stage – and often uses concentrated extracts or large doses you wouldn't get from a normal meal – there are signs that everyday amounts could give your long-term health a boost. Take something as simple as oregano. Many of us use it to add interest to a spag bol, but it's a powerhouse of nutrition. Gram for gram, it provides more polyphenols – antioxidant compounds thought to cut inflammation, which is linked to serious diseases such as cancer – than so-called 'superfoods' such as blueberries and cacao. Humble cloves, peppermint, star anise and celery seed also contain similar quantities. One recent study found that adults at risk of cardiovascular disease who ate nearly 7 g of mixed herbs and spices (about 3 tsp) daily for four weeks experienced an increase in a group of gut bacteria previously linked to better gut and overall health. The benefits were thought to be due to the high quantities of polyphenols and fibre in the mix, according to the researchers, writing in The Journal of Nutrition in 2022. Further analysis from the same study, published in 2023 in The American Journal of Clinical Nutrition, showed that the same dose also reduced systolic blood pressure (the top number in your reading) by about 2mmHg, and diastolic blood pressure (the bottom number in your reading) by 1.5mmHg, after just four weeks. Small, incremental reductions could, over time, add up to a meaningful improvement in heart health. While herbs and spices don't count as one of your five-a-day (as we use them in such small amounts), regular use could be an easy and tasty way to improve your overall health. So which should you focus on? Here is my guide to the herbs and spices worth trying, backed by the latest evidence. Cinnamon This popular spice has been linked to better blood sugar control, especially in people with pre-diabetes or type 2 diabetes. In a 2024 study published in The American Journal of Clinical Nutrition, people with pre-diabetes who consumed 4g of cinnamon (about 1½ tsp) daily for four weeks had better blood sugar control throughout the day. These findings echoed those from a major review of 35 studies published in 2022 in the journal Critical Reviews in Food Science and Nutrition, which showed that cinnamon modestly lowered blood sugar and improved cholesterol levels in people with type 2 diabetes or metabolic syndrome. Regularly eating cinnamon may help a little, but it's what the rest of your diet looks like that really matters for blood sugar control if you have pre-diabetes or type 2 diabetes. One thing to note – most cinnamon in shops is the cassia type, which contains a compound, coumarin, that can be harmful in large amounts. Ceylon cinnamon (usually labelled as 'Ceylon' or 'true cinnamon') is a safer option if you're using it regularly. Turmeric A golden-hued spice often used in curries and lattes, turmeric has long been celebrated for its potential health properties – a few studies show its active compound, curcumin, could be a powerful anti-inflammatory and antioxidant. For example, a major review of previous studies, published in 2024 in the journal Prostaglandins and Other Lipid Mediators, found that curcumin significantly lowered markers of inflammation, such as C-reactive protein in people (with an existing health condition) taking supplements containing on average 8g of curcumin a day, compared to people not taking the spice. Because curcumin is poorly absorbed, supplements often combine it with piperine, a compound found in black pepper that can increase curcumin's absorption by up to 2,000 per cent. Regularly cooking with a few teaspoons of turmeric – ideally with a good grind of black pepper – could still have long-term incremental benefits. Ginger The compounds that give ginger its kick – gingerols and shogaols – have been shown to affect several processes in the body, including those involved in inflammation, nausea and how our immune system responds. One of the best-known uses for ginger is easing nausea, and research backs this up. Clinical trials have found that ginger supplements can reduce nausea linked to pregnancy, chemotherapy and recovery after surgery. In a 2024 study in the Journal of the Academy of Nutrition and Dietetics, people going through chemotherapy who consumed 1.2g (around ½ tsp) of dried ginger a day reported less nausea and vomiting and lower levels of fatigue, compared to those who took a placebo. If you're cooking with fresh ginger, there's no need to peel it, just rinse and grate it as usual. Or add a teaspoon of dried ginger to your morning yoghurt. You can also freeze root ginger – this makes it easier to grate. Peppermint With a strong, intense flavour and high levels of menthol, the compound in this specific type of mint is thought to give it gut-soothing properties. Peppermint oil is one of the most researched natural remedies for irritable bowel syndrome (IBS), and it seems to work in a few helpful ways. Its main active ingredient, menthol, helps relax the muscles in the gut wall, which can ease cramping, bloating and pain. It acts like a natural antispasmodic, calming the overactive gut contractions often seen in IBS. People with IBS who took peppermint oil capsules were twice as likely to feel better and had less pain than those who took dummy capsules, according to 2019 research published in the journal BMC Complementary and Alternative Medicine. A cup of peppermint tea might offer gentle comfort, but it's the concentrated oil (found in most pharmacies) that has shown the strongest benefits. Cloves Best known for their use in spiced bakes and mulled wine, cloves also have a long history as a natural remedy for toothache. Whole cloves were traditionally chewed to ease tooth pain – a practice that now seems to be backed by modern research. A 2006 trial published in the Journal of Dentistry found that clove gel was just as effective as 20 per cent benzocaine (a common numbing gel) at reducing pain from a dentist's needle. The effect is thanks to eugenol, a compound in cloves that acts like a natural painkiller by blocking nerve signals. So if you are suddenly hit with toothache and are unable to get to a dentist or pharmacy, chewing on a clove may provide short-term relief, though it can cause irritation for some. Rosemary Originating from the Mediterranean, this herb may give your brain a lift. Men who took 1g of rosemary extract daily for four weeks showed improvements in mood, energy and mental sharpness, according to one study, published in 2020 in the journal Nutrients. While that dose is unachievable when cooking with fresh or dried rosemary, it doesn't mean the herb isn't worth adding. Finely chop rosemary and coat vegetables before roasting, or rub onto chicken or lamb with garlic and olive oil. Delicious!
News.com.au
2 days ago
- General
- News.com.au
Substitute for curry powder
If your recipe calls for curry powder and you don't have any on hand, try one of these easy substitutions.
Yahoo
2 days ago
- Business
- Yahoo
You May Want to Stock Up on This Common Ingredient Before Prices Increase
There may be a global shortage of black pepper on the horizon, causing prices to increase Inventory and production levels of black peppercorn — the seed from which black pepper is derived — are down due to a variety of factors Only four countries generate about 80% of the world's black peppercorn supply, meaning changes in production have far-reaching impactsOne of the world's most common kitchen ingredients might become scarce soon: black pepper. According to the U.S.-based spice importer Majestic Spice, global inventory levels of black peppercorn — the seed from which black pepper is derived — are down, despite the fact that demand levels have not changed. This scarcity is expected to drive the price higher. Additionally, unpredictable rain and drought cycles in places where peppercorn is harvested, like India, Vietnam and Sri Lanka, have delayed harvest schedules, putting increased strain on the supply chain, per the outlet. Studies also show that unpredictable changes in climate — likely due to climate change — can affect how the peppercorn tastes, rendering some of the harvest unusable. Never miss a story — sign up for to stay up-to-date on the best of what PEOPLE has to offer, from celebrity news to compelling human interest stories. Additionally, according to a recent article in The India Tribune, trade issues have disincentivized pepper farmers and traders from investing in black pepper production, and they are instead often redirecting their focus to more stable crops. This, combined with the fact that only four countries generate 80% of the world's pepper supply, means this volatility has far-reaching impacts for consumers. notes that Americans will likely first notice the effects of the shortage in stores that sell generic spices, like Trader Joe's or Aldi. They also state that the price of peppercorn is likely to increase in all stores, regardless of where you shop. Allrecipes notes that, unfortunately, there is no great substitute for fresh pepper ground from whole peppercorns. While white pepper offers too mild a flavor for most, pepper blends like rainbow peppercorn will likely overwhelm the average dish. Instead, Allrecipes food writer Hannah Klinger suggests utilizing other spices, such as smoked paprika, coriander and cumin, or dried herb blends to brighten your dishes. She also recommends investing in a refillable pepper grinder and stocking up on whole peppercorns while they are available, as this is usually a more affordable option than purchasing pre-filled grinders. StillTasty, a food shelf life guide site, says that whole black peppercorns stay fresh for three to four years, meaning that any peppercorns you buy now should be usable for quite some time. Read the original article on People
News24
26-05-2025
- General
- News24
Peri-peri seafood curry
Ingredients - 50g (grams) - unsalted butter 2tablespoons - vegetable oil or olive oil 1 - onion, finely chopped 1 - handful curry leaves 1 - red pepper, finely chopped - salt to taste 4 - garlic cloves, finely chopped 1tablespoon - finely chopped ginger 1 - curry powder mixed with 5ml (1t) paprika and 10ml (2t) garam masala 1teaspoon - ground turmeric 1teaspoon - chilli powder ¼ - tomato paste 3 - whole tomatoes, grated 2cups - fish stock or water 80ml (millilitres) - pouring cream 1kg (kilograms) - assorted seafood - fried curry leaves, fresh coriander, fresh sliced chilli and lemon wedges to serve - rice or flatbreads to serve Method Description: Melt the butter in the oil in a deep frying pan or saucepan over medium heat. Add the onion, curry leaves and pepper and season with salt. Cook for 3–4 minutes until softened. Add the garlic, ginger, curry powder mix, turmeric and chilli powder and cook for 1–2 minutes until fragrant. Add the tomato paste and cook for a further minute then add the tomatoes and stock or water and cook for 20 minutes for the flavour to intensify. Add the cream and stir to combine. For the seafood, you want to add the things that need the longest cooking time first, so whole prawns need to cook for longer than mussels or pieces of fish fillet. Add the seafood in stages, remembering that pieces of fish fillet or mussels need as little as 2–3 minutes to cook through. It's best to cover the pan witha lid and a good indicator of when they're cooked through is when the mussels have burst open.
CBC
26-05-2025
- General
- CBC
This creamy vegan kurma is packed with spring vegetables
Kurma, a south Indian version of korma, is known for its slurpable gravy, often made with a blend of coconut, cashews and spices. It's one of my favourite tiffin meals to order when I go back for a visit. This version, packed with spring vegetables, uses coconut milk to keep it vegan. The result is a meal that's vibrant, comforting and best served with warm rotis, pooris or dosas to sop up all the sauce. Ingredients Coconut spice blend: 4 tbsp fresh or frozen grated coconut 10 to 12 cashews, soaked in warm water for 15 minutes ½ tsp cumin seeds ½ tsp fennel seeds ½ tsp water Vegetables: 2 cups (200 g) green beans, trimmed and cut into bite-size pieces ½ cup (100 g) fresh or frozen green peas ½ tsp ground turmeric 1 small (50 g) potato, peeled and cut into bite-size cubes (about ½ cup) ¼ medium head of cauliflower, trimmed, cored and cut into bite-size florets (about 2 cups) 1 cup (100 g) carrots, peeled and cut into bite-size pieces Kurma base: 2 tbsp neutral oil (such as avocado oil) 1 (½-inch) cinnamon stick 2 whole cloves 2 green cardamom pods, lightly crushed 1 medium onion, finely chopped 3 cloves garlic, finely chopped or grated 1 (½-inch) piece ginger, grated 2 Roma tomatoes, diced ½ tsp ground turmeric ½ tsp Kashmiri chili powder (or paprika) 1 tsp ground coriander 1 tsp sea salt, or more to taste ½ cup water 1 (400 ml) can coconut milk To garnish (optional): 2 tbsp chopped fresh cilantro leaves Preparation Add the coconut, cashews, cumin seeds, fennel seeds and water to a blender and process until smooth and homogenous, adding up to ¼ cup more water to thin out the mixture as needed. Set aside. Fill a large bowl with ice water. Then, bring a large pot of generously salted water to a boil. Add the beans and peas and blanch for 2 minutes. Immediately transfer them to the bowl of ice water. Add turmeric and potatoes to the boiling water, and cook for 3 minutes. Add cauliflower and carrots, and cook until all of the vegetables are just tender, around 3 to 4 minutes more. Drain and set aside. Heat oil in a large non-stick pan over medium-high heat. Add cinnamon, cloves and cardamom, and cook until aromatic, about 20 seconds. Add onion and sauté until translucent, about 3 to 4 minutes. Add garlic, ginger, tomatoes, turmeric, chili powder, coriander and sea salt, and cook until tomatoes are soft and jammy, around 3 to 4 minutes. Add all the vegetables back to the pan along with the coconut mixture, water and coconut milk. Stir to combine, then simmer until the vegetables are fully cooked and potatoes are fork-tender, about 8 to 10 minutes. Season to taste. Garnish with fresh cilantro and serve hot with rotis or rice.
