5 Essential Herbs and Spices

“Let food be thy medicine, and medicine thy food.” - Hippocrates.

Herbs and spices are abundant here in our locality. They are often used in
cooking as well as in curing some diseases.

Herbs are the aromatic leaves of a plant and may be used fresh or dried; while
spices are from seeds, roots, fruits, bulbs, barks and are usually dried.
Herbs and spices may sound “simple”- but once used or added while cooking, it
can transform an ordinary dish into a great and unforgettable one.
There is an enormous selection of herbs and spices one can find, especially if
you travel in different markets all over the world. For food lovers spices are what
make a dish more tasty and flavorful.
It just amazing how each herb or spice has the ability to transform ones
perception about a dish, here are the 5 herbs and spices that we commonly use in
our everyday cooking:

GARLIC (Allium Sativum) - is the most popular and most widely used spice due to its
strong smell and delicious taste. Used in both culinary and medicinal fields, garlic is
useful in many applications. It contains sulfur compounds, which are believed to
bring some of the health benefits. It is low in calories and rich in vitamin C, vitamin
B6 and manganese. It also helps prevent and reduce the severity of common
illnesses like the flu and common cold.

Onion (Allium cepa) - an essential spice that adds flavor to many Asian dishes, onion
usually refers to the underground globublar bulb of the herb. Like other Allium
spices, the onion gets its pungent flavor from sulfur compound; allyl propyl
disulphide.It is a good source os vitamin C. It is also best for cancer prevention,
decreases hypertension, helps burns fats and decreases blood vessel stiffness.

Ginger (Zingiber Officinale) - Ginger is an herbaceous plant with narrow green leaves
and yellow flowers. It originated in the tropical rainforest of Southern Asia where it
used to grow wild. Their fleshes can be yellow, white or red, depending upon the
variety. It is covered with a brownish skin that may either be thick or thin, depending
on whether the plant was harvested when it is mature or young. It is a good source
of Potassium, Magnesium, Copper and Manganese. It is best for digestion and
proper functioning of nervous system.

Lemon Grass ( Andropogon citratus) - Lemon grass is a very common ingredient in

Asian cooking as it is used as flavoring or spice. It got its name from its citrus-like
flavor or lemony scent, due to the presence of citral or lemonal. It is a good source of
Manganese, Iron and Potassium, Folate, Magnesium, Zinc, Copper and Phosphorus.
It is best for digestion, Immunity, and it has antidepressant property and helps
induce sleep.

Bell Pepper (Capsicum) - this is a fruit of a flowering plant from the nightshade
family Solanaceae. Unlike its chilli relatives that are hot, bell peppers contain little to
no capsaicin, making them taste sweet. They come in variety of colors but the rip,
red ones have the most nutrient and flavor. It is an excellent source of Vitamin C and
Vitamin A, Vitamin B6 and Folate. It is best for the eyes, heart, blood and blood
vessels.