Here are some common cooking spices you can find in many kitchens

Spices are very important as food and as medicine. They bring out the unique natural taste of cuisines and could be use to change the look of food to make it more attractive in colour. Some of them grow in the wild and are very good source of food preservative especially for industrially processed foods.

The obvious answer is that they enhance food flavor, color, and palatability. If spices were to kill such microorganisms or inhibit their growth before they could produce toxins, use of spices might reduce foodborne illnesses and food poisoning (Billing and Sherman 1998).

• Allspice. Allspice tastes like a combination of cinnamon, nutmeg and cloves, which is why it is named “allspice”.
• Anise. Anise gives a sweet licorice flavour to foods.
• Cardamom.
• Chinese five spice.
• Cinnamon.
• Cloves.
• Coriander.
• Cumin.

Although spices and herbs have been used since ancient times, they are playing a new and important role in modern food preparation. They not only add unique flavors to our food, but contribute color and variety as well. Certain spices and herbs used alone, or in blends, can replace or reduce salt and sugar in foods.

Turmeric and Other Anti-Inflammatory Spices

• Turmeric.
• Ginger.
• Cinnamon.
• Garlic.
• Cayenne.
• Black pepper.
• Clove.

Paprika contains capsaicin, a compound found in peppers that has been shown to have a wide range of health benefits. For example, it has antioxidant properties, can help reduce the risk of cancer and heart disease, improve immunity, and even alleviate gas.

Paprika is a popular seasoning in many cuisines. Its bright colour makes it an excellent garnish for nonsweet, light-coloured foods. It is frequently used in the cooking of Spain, Mexico, and the countries of the Balkan Peninsula.

Typically just labeled as paprika, this spice adds vibrant color to any dish. It can be sprinkled as a garnish over deviled eggs or potato salad, or used as a flavoring for meat rubs. It has a sweet pepper flavor, without any heat. If a recipe doesn’t specify the type of paprika, we recommend using this kind.

Chili powder is usually used as a seasoning spice made with a combination of chili pepper base and made up cumin and garlic powder. Paprika, on the other hand, is purely made of chilies or a mixture of chilies and have a sweetness to it. Taste-wise, chili powder is usually hotter than paprika.

Paprika, cumin and cayenne The next best substitute for chili powder? A mix of paprika, cumin and cayenne. If you don’t have all the spices above, you can make a “cheater” version.

Ground cayenne pepper is technically a chili powder, but jars and bottles labeled “chili powder” are usually made from a blend of a variety of peppers. Most chili powders you find in stores also include spices like cumin, onion and garlic powder, and salt.

Is cayenne pepper the same as paprika? In short, no. While they share a lot of similarities, paprika and cayenne are different spices. Paprika and cayenne originate from dried chili peppers ground into the deep orange-red powders you’ve come to know and love.

Cayenne is earthy and spicy, whereas paprika can range from earthy and spicy to mild and sweet. It may be best to cut the amount of chili powder that a recipe is requiring if you are opting for cayenne over paprika. Otherwise, the dish may be a little too hot for those used to milder spices.

This vibrant red spice varies in flavor, heat levels, and color depending on the type of peppers used to make the paprika. Some paprikas are hot and spicy, with predominant notes of fiery hot peppers. Others are sweet, with no heat and a mild flavor.

Cayenne pepper benefits are numerous and effective; it’s used to help digestion, including heal upset stomach, slow intestinal gas, stop stomach pain, stop diarrhea and as a natural remedy for cramps.

Cayenne peppers are safe to eat, and are a delicious, spicy addition to many dishes. Eating too many, however, can cause some unwanted side effects, such as an upset stomach or heartburn. If you’re sensitive to spice, you may also feel an uncomfortable burning sensation in your mouth.

Easing cold symptoms Some people use cayenne pepper in home remedies for coughs, congestion, and to fight off colds. Authors of a 2016 review found that capsaicin may relieve symptoms such as sneezing, a stuffy nose, postnasal drip, and congestion when allergies or smoking are not the cause.

Spicy condiments like hot mustard, horseradish and wasabi may help loosen bronchial secretions, making them easier to cough up and temporarily clearing the passageways. Cayenne pepper can even be added to tea or hot lemon water; the spice also encourages blood flow.

Vitamin D Share on Pinterest Vitamin D may help the lungs function better. Studies have suggested that many people with COPD have low vitamin D, and that taking vitamin D supplements helps the lungs function better.

Pineapple juice contains a mixture of enzymes called bromelain, which has strong anti-inflammatory properties . It’s thought that bromelain can help with respiratory problems that are tied to allergies and asthma. It’s also thought to have mucolytic properties that help break up and expel mucus.4 วันที่ผ่านมา