Disease-Fighting Sweet Cooking Spices

Nutmeg, Cinnamon, Ginger, Cardamom, Cloves Provide Health Benefits

Oct 7, 2008

Many spices commonly used in baked goods and sweet dishes contain antioxidants and other beneficial compounds that help protect against cancer, heart disease, and stroke.

Nutmeg, cinnamon, ginger, cardamom, and cloves offer a variety of health benefits, ranging from antioxidant activity to the destruction of microbes that cause illness.

Nutmeg

This spice kills harmful bacteria such as e. Coli, and animal studies suggest that it may even act as an antidepressant. Nutmeg is a wonderful addition to spicy baked goods, particularly those that contain fruits such as apples and bananas, or vegetables such as pumpkins and sweet potatoes. Cheesecakes, soups, chicken, and creamy pasta sauces can also be enhanced with nutmeg.

Caution is advised in the use of nutmeg – consuming just 1-2 ounces may cause toxicity and delirium. However, recipes call for very small amounts of nutmeg, so receiving a toxic dose is unlikely unless someone eats a heaping spoonful or more right from the spice jar.

Cinnamon

This delicious spice not only offers potent antioxidants and antimicrobial activity, but may also provide benefits for diabetics by reducing blood glucose levels. Cinnamon also helps to stop the growth of fungi such as Candida, protects against heart disease, and provides iron, calcium, and manganese. Research suggests that the scent of cinnamon may boost brain function as well.

Cinnamon can improve the flavour of most baked goods. A touch of cinnamon can enhance chili, burritos, bean dishes, and curries, and a cinnamon stick is a tasty addition to hot milk or soy. Cinnamon is also good in most recipes that call for raisins, and kids love it on toast.

Ginger

This super-spice contains a broad array of beneficial compounds, including beta-carotene, capsaicin, curcumin, and salicylate. In addition to being a potent antioxidant and anti-inflammatory, there are indications that ginger can reduce nausea and other gastrointestinal symptoms. Ginger also has anti-inflammatory properties, making it beneficial for arthritis sufferers.

The gingerol compound, which gives ginger its flavour, helps to protect against cancer, particularly colon and ovarian, as well as boosting immune function and helping to fight infection. Additionally, ginger is a source of magnesium, copper, potassium, vitamin B6, and manganese.

Combining fresh grated ginger with water, lemon juice, and a bit of honey makes a refreshing ginger lemonade. Grated ginger can also be sprinkled on rice dishes, combined with orange juice to flavour pureed sweet potatoes, and added to stir fries and certain salad dressings.

Cardamom

Cardamom (sometimes spelled cardamon) has antioxidant, antibacterial, antiviral, and antifungal properties. It’s great in spicy cookies and sweet-spicy vegetable-based soups such as pumpkin, as well as dishes focused around chicken, rice, and/or lentils. It can also be used to enhance mulled wine.

Cloves

Cloves provide antioxidants and anti-inflammatory benefits. They are also a source of Omega-3 fatty acids, vitamin C, calcium, and magnesium. Cloves are delicious in fruit compote, apple cider, pumpkin pies, spicy cookies, and maple or cinnamon cakes – almost any recipe that also calls for cinnamon. Cloves have an intense flavour, so a small amount goes a long way.

Adding spices can increase the health-protective effects of a nutritious diet, as well as replacing unhealthy ingredients such as artificial or high-calorie flavourings and toppings. However, although the small amounts of spice called for in most recipes are safe, large quantities of some spices can be toxic.