Common herbs and spices: cupboard cures.

Amidst all the hype on phytochemicals, botanicals, and dietary supplements, some of the most exciting health data are reported for the common herbs and spices used to flavor ethnic foods. Most recently, the USDA reported that the antioxidant activity of culinary herbs is typically 50% to 75% higher than for medicinal herbs. Most potent was oregano (see following), but 3 tablespoons of dill, 4 1/2 tablespoons of thyme, and 7 tablespoons of sage were also found to provide the antioxidant equivalent of an apple (Zheng & Wang, 2001). Next time you are cooking, keep these updates in mind.

Fenugreek: The brownish, angular seeds of this legume provide a bitter bite to spice blends of Asia, Africa, and the Middle East, including Indian curry blends and Ethiopian berebere. An extract prepared from fenugreek is also used to flavor maple syrup substitutes. It is a common addition to Ayurvedic preparations and in folk remedies for indigestion, diarrhea, vomiting, diabetes, and tuberculosis. Activity is believed due to a variety of saponins, coumarin compounds, flavones, and mucilages found in the seeds. Animal studies report fenugreek can reduce serum cholesterol levels …