Spices are used to enhance the flavor of food preparations and improve their digestibility. They belong to two worlds: that of cooking, by virtue of their flavor, and that of medicine, by virtue of their healing properties. A moderate amount of spices can aid in digestion, prevent flatulence, help in fat or protein breakdown, cleanse phlegm, stimulate peristalsis or support assimilation.
Spices are important mediators of metabolic processes, as seen in many culinary cultures that use abundant aromatic spices such as ginger, coriander, cumin, anise and cloves, all of which promote digestion and help assimilation. The green variety of spices, dill, parsley, mint and thyme, lighten and lift otherwise heavy dishes, aiding assimilation of nutrient substances by the blood. Aromatic seeds, such as coriander, caraway, fennel and anise, aid in carbohydrate metabolism. They are often found in breads and other baked goods.
Invigorate digestive fire: Ginger fresh and dry, black pepper, dry chili, curry
Enhance assimilation: cumin, caraway, coriander, nutmeg, turmeric
Move gas: fennel, anise, celery seeds, dill seeds, ajuwan, salt, lemon
Relieve digestive and respiratory phlegm: cinnamon, ginger, black pepper, long pepper, thyme, oregano, basil, turmeric, green onion, horseradish, mustard
Insufficiency of spices may give rise to difficulties with food digestion, assimilation, excess mucus, dullness and heaviness. Excess of spices may create over stimulated digestion, hyperactivity and lack of concentration and focus. The proper amount of spice is that which keeps our digestive process running smoothly without excess irritations.