Body and Soul Magazine has a feature on the health benefits of spices in the current issue - perfect for cold weather cooking this time of year. The article also includes recipes for Cinnamon-Spiced Moroccan Chicken, Curried Coconut-Pumpkin Stew, Annatto Rice With Sausage and Tomato, Paprika Shrimp With Walnuts, and Turmeric Couscous With Grapes and Pine Nuts. Photography by Maria Robledo, excerpt below:

Turmeric: It's the spice that gives curry powder and mustard its deep yellow color. Rich in antioxidants, turmeric has long been used for healing in India. Lately turmeric has been the most newsworthy of spices; researchers discovered that it may fight cancer, and that it contains a host of other healthy properties, including inflammation-fighting compounds called curcuminoids. Studies show that curcuminoids may help prevent Alzheimer's disease, joint inflammation, and carpal tunnel syndrome. Turmeric may also help reduce cholesterol and improve certain eye conditions, as well as heal skin infections when used topically.

Ginger: For centuries, ginger has been used as a digestive tonic, an appetite stimulant, and a treatment for nausea caused by both motion sickness and morning sickness. Its active ingredients, gingerols and shogaols, help neutralize stomach acids. Research confirms ginger's anti-inflammatory properties; the spice shows promise in treating osteoarthritis and, topically, rheumatoid arthritis.

Cinnamon: From the bark of a tropical evergreen, cinnamon stimulates the vital functions of the body. It counteracts congestion, aids circulation, eases nausea, and may be useful in the treatment of osteoarthritis and type 2 diabetes.

< Read the complete article + recipes >

Comments (0) | November 20 - 10:48 AM

category: Recipes, Superfoods, Vegan / Veg