Spices in the kitchen: how to use them well

There are so many spices in cooking that we might be dubious about their use. Well, better to enter this fantastic world with awareness and discover the various properties.

Cinnamon: dark orange in color and with a sweet fragrance, it is mainly used for sweets and biscuits. This spice has anti-inflammatory and anti-microbial properties, with energizing and blood glucose regulating qualities. The ideal way to use it is as a sugar substitute or infused in herbal teas, preferably with a small touch of ginger.

Turmeric: spice widely used in the East, it has an intense and slightly spicy aftertaste. Used to flavor rice, meat and potatoes, it is very useful for improving metabolism and activating digestion.

Cayenne peppers: variant of the classic pepper, it has antiseptic and stomachic properties. Used above all for headaches, toothaches or to quickly reactivate blood circulation. To be used sparingly for pasta or meat sauce.

Ginger: this spice is also famous for its oriental origins but has spread rapidly in the West thanks to its anti-ulcerative and hepato-protective properties. Traditional Chinese medicine uses it to improve asthenia and fatigue. To be used in powder or in the form of root in an herbal tea but be careful not to overdo it, it is in fact very aggressive at the gastric level.

Nutmeg: dark colored spice with digestive and aphrodisiac activity. It is especially used for the preparation of purées, potato gateaux and first courses. The advice is to grate the fresh walnut but sparingly due to its very particular flavor.

Cardamom: with the appearance of green berries, this spice has a very strong taste and it is not surprising that it is used for liqueurs and herbal teas. With its essential oil containing limonene, geraniol and nerol, it is very useful for sore throats, stomach aches and high blood pressure.

Cloves: Thin and crunchy, this spice has anti-inflammatory and anti-oxidant properties. It is used in the form of herbal tea or to chew to soothe pain from toothaches. Also great for improving circulation.

Cumin: spice that looks like many small needles, comes from Syria and is greatly appreciated in the toasted mode. It is used to season meat and vegetables. Its properties are anti-spastic and digestive, cumin manages to ease colic pain and strengthen the immune system.

Black pepper: much loved by Italian cuisine which uses it in many traditional dishes, this spice has a characteristic dark color and is mainly used in its ground form or in grains. Regulates the metabolism and promotes digestion. It is also used for scrubs and relaxing massages.

But how to use spices? It is advisable to avoid excessive use as, despite having beneficial properties, they could stimulate the onset of certain ailments such as skin irritations and heartburn. The rule is never to exceed 3-5 grams a day, varying the various spices in your dishes so as not to get the body used to it.
For those who are pregnant or breastfeeding, subject to NSAID therapy or with gastric disorders, it would be advisable to avoid using it.