A feast for the senses – digestible and pleasant
Herbs and spices have many tasks in the field of nutrition. Due to their different functions they can enhance, complement and improve the original taste of foodstuffs as well as the way they look and smell.Herbs and spices can also be used to reduce the use of the salt.
Herbs and spices are not only a culinary delight, they are also well known for their pleasant health enhancing properties such as their positive influence on concentration and performance.
Many herbs and spices are well-known for their mild healing properties which can make foodstuffs more easily digestible. There are essential oils, bitter agents, vitamins, mineral nutrients, enzymes and many other substances which influence smell, aroma and taste. Herbs and spices have a comforting, stimulating digestive or antiseptic effect depending on the ingredients. This is one of the reasons why herbs and spices are used in pharmaceutical products.
- Ginger, paprika, allspice, cloves, mustard and pepper stimulate salivary secretion, aiding digestion and increasing gastric secretion and thereby stimulating the appetite.
- Anise, fennel, thyme and sage belong to the popular old household remedies used to combat colds, sores and muscular aches, and as a counter irritant.
- Anise, caraway and peppermint help to purge phlegm and stimulate bile production in the liver.
- Even chillies, dried and milled, known as cayenne powder, paprika and peppermint, as well as pepper can help cardiovascular and circulatory problems. Garlic and rosemary are equally good.
The list of herbs and spices and their healing properties is endless and enough for the present. Let us now look at the enjoyable aspect of enhancing large and small meals.
