Ground Spices

5 ingredients tagged "Ground Spices" — how they affect digestion, energy, sleep, and mood.

Cardamom Cardamom is a spice derived from the seeds of plants in the ginger family, native to southern India and Sri Lanka and now widely cultivated in Guatemala and other tropical regions. It contains volatile oils and compounds that may influence digestive and metabolic processes.
Cinnamon Cinnamon is a spice made from the dried bark of cinnamon trees, rich in polyphenols and volatile compounds. It is commonly used in cooking and has been studied for potential effects on blood glucose regulation and inflammation.
Paprika Paprika is a ground spice made from dried peppers of the Capsicum genus, rich in carotenoids and — in hot varieties — capsaicinoids. It is a nightshade-family product commonly used for color and mild flavor in savory dishes.
Sumac Sumac is a tart, lemon-flavored spice made from dried berries of the Rhus plant, native to the Middle East and Mediterranean. It is notable for its high polyphenol content and negligible sodium, making it a common acidifying agent in cooking.
White Pepper White pepper is the dried seed of the pepper plant with the outer hull removed, containing piperine as its primary active compound. It has mild digestive and anti-inflammatory properties but is nutritionally unremarkable in typical culinary amounts.

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