Spices Part 2: Benefits of Spices

In my last post, I told you about a few of the benefits of getting spicy. Now, to get even zestier, here are my favorite spices by health benefit:

To lower blood sugar: Cinnamon. ¼ to ½ teaspoon of cinnamon twice a day may lower your triglycerides and blood sugar.
To get well faster: Garlic. Fresh garlic or garlic powder does more than add great flavor; garlic is a natural antibiotic. To get the greatest benefits, chop garlic and let it sit for 15 minutes before cooking. This lets the active form of phytochemicals develop, according to the American Institute for Cancer Research. Garlic does not replace antibiotics for bacterial infections. Go to the doctor.
To relieve an upset stomach and reduce pain from arthritis: Ginger. Use fresh ginger in recipes and smoothies; dried as a tea (particularly good for stomach distress) or in an extract form, available at health food markets.
To increase your body’s antioxidant activity: Oregano. According to a study by the USDA, oregano has the highest antioxidant activity of the 27 fresh herbs the organization tested.
To help prevent memory loss: Sage and Tumeric. Bonus: Sage tea also soothes sore throat pain.
To increase mental clarity: Rosemary. Rosemary also fights food-borne bacteria.
To boost your metabolism: Red Chili Pepper. Yes, it's a temporary boost, but chili pepper can also help you feel more satiated. And it's delicious.
To improve mood and help alleviate PMS symptoms: Saffron. Steep in hot water for a "saffron tea," or use it to season soup, quinoa, or brown rice.
To enhance flavor healthfully: Tahini. It's also a great source of calcium! Tahini is made from ground sesame and has a consistency similar to almond butter. It makes an excellent dip for veggies and a tasty spread for crackers/rice cakes. You’ll find it in the ethnic aisle of your grocery store.