The use of cooking spices allows us to give flavor and aroma to meals. But the good taste they give to recipes is not the only good reason to use them. They also provide healthy nutrients and properties. Irene Roth, dietitian-nutritionist belonging to the body of academics of the Spanish Academy of Nutrition and Dietetics, will help us to break down what each of them is going.
What is a kind?
The spices are parts of the plants that provide diverse flavors to the dishes.
«There is no confusing with aromaric herbs, how the leaves or flowers of the plants, and have a less intense taste, color and color than spices,» says the expert.
Differences between spices and aromatic herbs
Aromatic herbs and the different types of spices share some propicities, of seasoning, but not with the same intensity. “Of the spices, it is enough for young signs. However, more than that it shows in the kitchen, ”says the expert.
Does spices have real benicios or is it a myth?
The dietitian-nutritionist responds forcefully: “It is no myth: the consumption of sies species has benicious effects on the organism. Many of these effects are answered by scientific research. Now, you have to know how to differentiate to which point they are so benicious and not fall into the trap, because the spices are not miraculous. ”
In Ise sense, Roth makes it clear that It’s not about curacios. “Even if they consume daily or in large quantities. They do not cure or prevent diseases. Spices have quotations therapeutic properties, for example, help reduce stomach pain or improve heavy digestions, as well as with their antibacterial properties. But they help, they don’t heal, ”he says.
If Biens true that some spicy have become fashionable, such as turmeric or ginger, Roth says «They only help if, in addition, it takes a lifestyle and a food. Not at all son the panacea ”. For that reason it remembers the importation you have for consumer ones to ensure that the information they receive is true and counteracted from science.
What is a beneficial of clear beneficial in the final share of our ness is that the spices provide flavors and character to the dishes. And that helps to dissinute that of other more harmful food products, such as salt, fats, caloric sauces or sugar.
Good son for digestion?
Some spices help a good digest They stimulate gastric juices production and improve nutrient absorption. This is the case with ginger, fennel seeds, cumin, turmeric or anise ”.
Others, on the other hand, such as Chile or Garlic, may have the opposite effect.
Although they actually offer a contribution of both, the main benefit is phytochemicals. In fact, says Roth, the amount of micronutrients they contribute is so small by consumption cluster, that «they are not considered pods in micronutrients.» Or, what is the same, they provide few vitamins and minerals.
These are the sencials of your ashlermic
Among the most used spices in Spanish cuisine – or, rather, in the Spanish cuisine – we find Lasgueles that according to some studies you could contribute benicios:
Star anise)
A classic in Spanish pastry. It is characterized by its sweet taste.
In addition to being attributed relaxing properties, it is anti -inflammatory and improves digestions for its Carminatis effect.
GUIDILLA (Cayena)
Another basic recipe book, incensible in the pil pil and some clams with clams.
Its spicy flavor is due to its main compound, the capsaicin, which is characterized by spoiling the thermogenesis, that is, they produce heat to the body of who consume it.
Some works, name that it accelerates to metabolism, has anti -inflammatory properties (yes, it should be consumed in small quantities because if it is abused, it can cause stomach pain) and stimulates the circulationagin.
Nail
Intense taste with a spicy touch.
It can help relieve pain thanks to its compound activate the Eugenol; And improve heavy digestions.
Cumin
It provides a terrain and bitter taste, very appreciate in the Mediterranean cuisine and in very northern Africa dishes. It is a spice rich in iron.
You can help with digestive problems, such as colic or heavy digestions. In addition, it contributes improving infections thanks to its antimicrobial properties.
Turmeric
Give color to the dishes thanks to its characteristic active compound: the curcumin. According to some studies, it also provides anti -inflammatory and digestive benefits, so it helps in bad digestions and stomach discomfort.
In addition, it is a good antioxidant.
Cinnamon
Cinnamon gives meals a sweet taste of high intensity.
One of its advantages is that it can be used instead of sugar or sweetener. It also provides antioxidant properties.
Ginger
It puts a spicy and sweet light touch, thanks to gingerol.
Benefits: He has been attributed antimicrobial propiades (help to cold processes) and anti -inflammatory, overload of joint problems. It can also favor good digestion.
Fennel seeds
Of a sweet taste similar to that of the licorice, conques of containing essentials rich in anetol.
A digestive system helps, and to improve abdominal pain and flatulence. It is anti -inflammatory.
Black pepper
Composed of piperina, it is characterized by its spicy flavor, especially black. There are other varieties, such as white, rose or green.
It has antioxidant and anti -inflammatory properties, and according to some jobs it seems to stimulate blood circulation and awaken the bioavailability of other nutrients, such as curcumin.
Nutmeg
Its seductive flavor is because it is a curious mixture of sweet and spicy
It is antioxidant thanks to its phenolic compounds; You can relieve digestive problems and help relaxation according to data from some essays with human beings.
The Aldi Council
So that the spices last a lot and retain all their flavor avoids keeping them in places where they give them sunlight or make too much heat.
Irene Roth. It belongs to the academic body of the Spanish Academy of Nutrition and Dietetics. She has a diploma in human and dietary nutrition and license in food science and technology from the University of Vic, Official Master in Nutrition and Metabolism Metabolism at the University of Barcelona and a master’s degree in Professor at the University of the Balearic Islands. For 9 years he has been part of various research teams within the Clinical Hospital of Barcelona (Department of Internal Medicine, where he conducted his thesis doctoral welding cool chronicles inflammatory. Mono de la Nutritionión i L’Empueció I Reconèixer The Seva Qualitat Scientific in the Department of Endocrinology with various public public public scientific public and cardiovascular risk). Between 2018 and 2020 he was responsible for the food of nutrition and the Hospital Residence Assisted Cas Serres. Between 2021 and 2022 he was a dietitian in Fundació d’Athe -Suport to the dependent. He is really a professional training teacher in the Department of Health of the International University of Catalonia (IIC), for the chair decides.
