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The medicines hiding in your spice rack with Kanchan Koya & Dr. Sarah Berry
ZOE Science & Nutrition
Enhancing Flavor and Health Benefits of Spices by Grinding
When spices are freshly ground, an activation of volatile polyphenols occurs, enhancing both flavor and health benefits. Grinding spices unlocks bioactives that are potent when cooked with, unlike pre-ground spices that lose potency over time. For instance, fresh grinding ginger, star anise, and cloves enhances their aroma and health properties. Star anise contains shikimic acid beneficial for colds, cloves have high antioxidants and pain-relieving properties, while ginger aids in cold relief. Clove's topical pain relief is scientifically proven, and sucking a whole clove can ease a sore throat. Crushing spices, like cinnamon bark, before use releases their bioactives, intensifying fragrance and efficacy, rather than using them in whole form.
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