Spices
17 ingredients tagged "Spices" — how they affect digestion, energy, sleep, and mood.
- Achiote Achiote (also called annatto) is a seed from the Bixa orellana tree used as a natural orange-red food coloring and mild spice. It is generally well tolerated, though rare IgE-mediated allergic reactions to annatto have been documented.
- Baharat Baharat is a warm spice blend used across Middle Eastern and North African cuisines, typically containing pepper, cumin, coriander, cloves, cinnamon, and other aromatics. It contributes minimal calories or macronutrients but delivers polyphenols and volatile compounds from its constituent spices.
- 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.
- Chaat Masala Chaat masala is a dry spice blend used in Indian street food and snacks, composed primarily of amchur (dried mango powder), cumin, coriander, black salt, and asafoetida. It is nutritionally unremarkable in the small amounts typically consumed per serving, though sodium content varies by brand.
- Chili Powder Chili powder is a spice blend made primarily from dried chili peppers, containing capsaicinoids that produce heat and have been studied for effects on digestion and thermogenesis. It is commonly used as a seasoning in cooking and food products.
- 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.
- Curry Powder Curry powder is a spice blend originating from South Asian cuisine, typically combining turmeric, coriander, fenugreek, and other spices. It contains bioactive compounds including curcumin and volatile oils that may influence inflammation and digestion.
- Dukkah Dukkah is an Egyptian spice blend made from ground nuts, seeds, and spices, commonly used as a seasoning or dip. It provides a modest contribution of fiber, healthy fats, and minerals from its nut and seed components.
- Fennel Seeds Fennel seeds are the dried fruit of Foeniculum vulgare, a plant in the carrot family (Apiaceae), containing volatile oils and fiber that affect digestion and gastrointestinal function.
- Fenugreek Fenugreek is a legume seed used as a spice and herbal supplement, native to South Asia and the Mediterranean. It contains compounds studied for potential effects on blood glucose metabolism and is traditionally used as a galactagogue (to support milk production in lactating individuals), though evidence varies in quality.
- Galangal Galangal is a rhizome from Southeast Asia with a peppery, slightly medicinal flavor, used in cooking and traditional medicine. It contains volatile oils and phenolic compounds with modest anti-inflammatory properties in laboratory studies; human clinical evidence remains limited.
- Garam Masala Garam masala is a blend of ground spices originating from Indian cuisine, typically containing cardamom, cinnamon, cloves, cumin, and black peppercorns. It contains bioactive compounds with antioxidant properties, though individual effects depend on spice composition and portion size.
- 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.
- Ras el Hanout Ras el Hanout is a North African spice blend containing 10–30+ individual spices, herbs, and seeds. It provides negligible macronutrients but delivers polyphenols and volatile compounds with potential antioxidant and digestive properties.
- 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.
- Za'atar Za'atar is a Middle Eastern spice blend typically combining dried herbs (thyme, oregano, or marjoram), sumac, sesame seeds, and salt. It contributes polyphenols and minerals but is nutritionally modest in typical serving amounts.
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