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Unmistakably pungent and aromatic, the spice of fresh ginger root adds a zing to many dishes, with many health-promoting properties. Long used as a remedy for numerous ailments from colds to cancer, ginger has been the recent focus of research aimed at revealing its true therapeutic potential. Add a kick to your cooking and a boost to your health by using ginger root regularly.
Basil is a common cooking herb. It is prevalent in Italian cuisine. Basil is a powerful antioxidant. It's full of polyphenolic flavonoids, which shield much of the body's structures from cell-damaging free radicals. Free radicals can cause a lot of problems such as oxidizing cholesterol in your bloodstream, where it builds up in your arteries and raises your risk of stroke and heart attack. Asthma, certain types of arthritis, and several other ailments can also be attributed to free radicals.
Parsley or garden parsley is a species of flowering plant in the family Apiaceae. Because of its light scent and fresh taste, parsley can be used in anything from soups to sauces to vegetables. Parsley is high in nitrates that help dilate blood vessels, which improves blood flow and lowers high blood pressure. Parsley contains the flavonoid luteolin. The easy-to-grow herb is another anti-inflammatory food that just might help reduce pain and stiffness while it brightens up your vegetable salads.
Coriander is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking. Coriander has multiple health benefits. Coriander or cilantro is a wonderful source of dietary fibre, manganese, iron and magnesium as well. Also, coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene.
These whole, brown linseeds have a pleasant nutty flavour and provide a convenient way of increasing dietary fibre intake. Whole or ground linseeds can be used in baking bread, muffins or biscuits. They are also tasty sprinkled over salads, cooked vegetables or muesli. Seeds are by their nature high in energy, protein and fibre.