HomeMindful EatingBenefits of Spices Sitting in Your Kitchen Cabinet

Benefits of Spices Sitting in Your Kitchen Cabinet

Eating healthy can seem like a chore that takes a lot of effort. What we don’t realize is that our kitchen cabinets are holding essential ingredients that can help our bodies in a variety of ways. Spices have many wonderful assets that aid our health and leave us feeling great. Here are some of the few.


Black pepper: This spice that we add on almost subconsciously is an antioxidant that assists in brain functioning, boosts nutrient’s absorption, and improves our intestinal functions.


Turmeric: If you’re going to choose one spice to be your fave, definitely choose this one. Not only does turmeric slow down aging and help boost your immune system, but it literally contains medicinal properties. One of the spice’s main ingredients is curcumin, which is used to treat cancer. 


Cinnamon: Cinnamon can be used to turn foods and drinks from good to fantastic. This delicious, sweet spice is great for heart health and lowers blood sugar for people with type 2 diabetes. It can also help with diseases like Parkinson’s and Alzheimer’s.


Ginger: A condiment loved and used across the globe, ginger is best known to soothe nausea and treat upset stomachs.


Garlic: A little bit of garlic and olive oil can make anything become rich in flavor. The best part is that it’s also healthy for you AND your skin! Garlic can help reduce swelling and inflammation from acne. Researchers have also linked garlic with keeping blood vessels flexible, especially in women.


Now you can enjoy these tasty spices more knowing they’ll help your body thrive! Make sure to check out more of Caravan’s mindful eating blogs here.



“5 Spices with Healthy Benefits.” 5 Spices with Healthy Benefits | Johns Hopkins Medicine, www.hopkinsmedicine.org/health/wellness-and-prevention/5-spices-with-healthy-benefits.

Bode, Ann M. “The Amazing and Mighty Ginger.” Herbal Medicine: Biomolecular and Clinical Aspects. 2nd Edition., U.S. National Library of Medicine, 1 Jan. 1970, www.ncbi.nlm.nih.gov/books/NBK92775/.

Bose, Sayantan, et al. “Curcumin and Tumor Immune-Editing: Resurrecting the Immune System.” Cell Division, BioMed Central, 12 Oct. 2015, www.ncbi.nlm.nih.gov/pmc/articles/PMC4603973/.

Butt, Masood Sadiq, et al. “Black Pepper and Health Claims: a Comprehensive Treatise.” Critical Reviews in Food Science and Nutrition, U.S. National Library of Medicine, 2013, www.ncbi.nlm.nih.gov/pubmed/23768180.

Northwestern Medicine. “The Health Benefits of Garlic.” Northwestern Medicine, www.nm.org/healthbeat/healthy-tips/nutrition/health-benefits-of-garlic.

Rao, Pasupuleti Visweswara, and Siew Hua Gan. “Cinnamon: a Multifaceted Medicinal Plant.” Evidence-Based Complementary and Alternative Medicine : ECAM, Hindawi Publishing Corporation, 2014, www.ncbi.nlm.nih.gov/pmc/articles/PMC4003790/.