Michael gave a thought-provoking comment to yesterday’s blog post:
“I have heard that spices are somewhat bad for the overall health and digestion…[Have you] heard something about this since you have a lot to do with food?”
I couldn’t keep my response short because it’s an area I am passionate about, so here it is with a life of its own. Thanks for the inspiration, Michael!
FYI, I consider herbs to be another subject entirely. I base my definitions on the Chef Home notions of what comprises a spice versus a herb:
“…spices are the…flowers or fruits of tropical trees and shrubs [with some exceptions]; ginger and turmeric are roots and cinnamon is the cambium or inner bark of a tree. Herbs, by contrast, are the…leaves of plants – usually annuals or perennials.”
I have heard some people say that spices in general are bad for our health, and others still purport that it depends on your heritage. My reading leads me to believe that, as well as providing an enjoyable journey for the tastebuds, certain spices actually aid digestion and general well-being.
- Cloves, along with cinnamon and mustard, have strong antimicrobial properties;
- Fennel and its seeds are a source of folic acid, which counters depression. It is also said to assist weight loss, digestion, and menstrual and eye disorders;
- Turmeric is a super-spice, with its anti-inflammatory, antiviral, antifungal, and seemingly anti-everything-bad properties;
- as well as being a galactalogue, fenugreek has many other associated health benefits;
- Garlic has been linked to decreasing blood pressure, anticancer properties and lower cholesterol;
- Ginger is a known antimicrobial. It also assists with digestion and sea/travel sickness; and
- Although chilli can irritate the stomach lining, it is also known for its ability to increase metabolic rate.
Naughty spices. There is only one ‘spice’ that seems to be bad for you no matter the context: Spanish fly beetle, which was once-upon-a-time a component of Ras el Hanout.
I was about to lump black pepper in the same boat, but I have heard that it is useful for weight loss and treating flatulence.
A pet interest of mine is researching the mood effects of food, including herbs and spices. There is abundant scientific evidence to prove the impacts of food and, depending on the desired result, these could be viewed as positive or negative health effects.
Further food for thought. A good basic resource for the nutrient value of spices (and herbs) is located on the Nutrition Data website. And an awesome reference regarding the history and properties (medicinal, emotive, etc) of spices is Spice: the History of a Temptation by Jack Turner – a book that I only finished at the end of last year.
I could write so much more, but I will stop there. For me, it’s a matter of perspective and knowing your own body. What do you think?
Addendum of 18 June 2018: Nutrition Today explains more about the health benefits of black pepper. This site generally appears to be a great start for researching the benefits of herbs and spices.