Spices add a wonderful flavour to food and can reduce the need for adding extra salt. Here are a few useful facts about these ancient superfoods:
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Polyphenols, a type of plant compound, provide one of the main health benefits associated with herbs and spices. Polyphenols are also found in certain fruit and vegetables, tea and red wine.
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Spices are energy-free and low in sodium
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They are easy to use and require minimal or no preparation
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They can reduce the need for adding sugar, e.g. by adding cinnamon powder to porridge, into muesli and plain yoghurt, onto vegetables or into tea.
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Turmeric powder has a gingery bitter flavour and can be added to scrambled eggs, roast vegetables, rice, soups, smoothies, curries, dips and baked products.
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Fennel seeds have a mild liquorice flavour and may be toasted in a dry frying pan before grinding or crushing. They can be added to curries, sprinkled over fish or meat, added to couscous, lentil or bulgur wheat dishes. They also add a delicious flavour to baked goods.
