Many spices are used in cooking and they also provide benefits to our health. Here are some tips on how to use them and what they will contribute to your nutrition.

• - Saffron. Saffron has a unique, delicate flavor that is hard to compare with other spices. Use it in very small amounts, as it is fragrant and intense.

What it contains Laboratory studies indicate that it may be important in combating diseases, possibly due to its crocin, as well as carotenoids, which are believed to combat heart disease and cancer. Uses Use it in soups, fish stews, and broths; fresh pasta, pizza, and bread dough, and white sauces. It pairs well with fish, seafood, and chicken.

• - Cinnamon. Cinnamon, obtained from the inner bark of a tree, is a sweet, warm, and aromatic spice. It is widely used in baking.

What it contains Cinnamon may have antibacterial and antimicrobial properties, and can also alleviate discomfort caused by acidity. The cinnamaldehyde in cinnamon may stop bacteria like H. pylori, which has been linked to ulcers. Uses Use it in soups and broths; marinades for meat; cooking desserts; dough for pastries and waffles; hot chocolate mixes.

• - Coriander seeds. Coriander seeds, with a mild citrus flavor, are obtained from the coriander plant. They are used in curry powder and when making preserves.

What it contains Coriander seeds are believed to help relieve stomach spasms and may have the ability to kill bacteria and fungi. They contain limonene, a flavonoid believed to help combat cancer. Uses Use them in yogurt-based sauces; tasty soups and broths; as a spice for marinades and dressings. They pair well with fish and poultry.

• - Cloves. A strong and highly fragrant spice, cloves are the dried flower buds of the clove tree. They are available whole and ground.

What it contains Cloves combat bacteria like E. coli, which can contaminate food. The eugenol in cloves may prevent heart disease by stopping blood clots from forming. They are also used to freshen breath naturally. Uses Use them in marinades and in sauces for roasted meats and tomato sauces; for soaking sweet fruits. They pair well with ham and other smoked meats.

• - Cumin. Used in Mexican, Peruvian, and Indian cooking, cumin seeds can be found whole or ground.

What it contains Examined for its potential to stop bacteria and microbes in food. It is also being researched for its potential effects as an antioxidant and in cancer prevention. Uses Use it in soups, broths, and chiles; for sauces, bread dough, and delicious pancake batters; pasta and rice salads. It pairs well with corn, cabbage, carrots, onions, lentils, beans, and potatoes.

• - Ginger. Ginger is available in fresh root form, powdered, pickled, and preserved in sugar. All its forms have an aromatic flavor.

What it contains Its compounds (gingerol, shogaol, and zingiberene) have antioxidant qualities, which may help prevent heart disease and cancer. It is believed to reduce dizziness, nausea, and vomiting, and has anti-inflammatory properties. Uses Use it in hot apple and pineapple punches; cakes, cookies, and breads; fruit desserts; fragrant soups, curries, and broths.

• - Mustard seeds. Mustard seeds and mustard powder have a penetrating, slightly smoky flavor. Some brands of prepared mustard contain turmeric, giving them a bright yellow color.

What it contains Mustard seeds contain allyl isothiocyanates, which are believed to inhibit the growth of cancer cells. The volatile oils in mustard can relieve congestion in cases of colds and flu. Uses Use it in sauces; for pickling and preserving; coleslaw and carrot salads; other salads and dressings; curries and broths.

• - Nutmeg. Nutmeg is the seed of a tropical fruit. Its warm, sweet, and aromatic flavor tends to be strong, so use it in small amounts.

What it contains It is believed that eugenol, a monoterpene from nutmeg, helps prevent heart disease by preventing excessive blood clot formation. It may also have antibacterial properties that destroy E. coli bacteria in food. Uses Use it in cookies, cakes, and pies; puddings and flans; cheese sauces and white sauces; it pairs well with spinach, broccoli, and carrots. Recommended recipes with spices: - Baked Garlic Tomatoes - Lebanese Red Snapper with Tahini - Chicken Tikka Masala - Stuffed Peppers with Meat and Rice - Malabar Shrimp with Coconut Milk More recipes with spices here...