The various spices and condiments used in the cooking and consumption of various foods are not merely as a flavoring and usually have beneficial properties for the body. The properties of some of the most widely used spices are as follows:
Turmeric Turmeric Scientific name Curcuma longa
Turmeric is a perennial herbaceous plant of the ginger family. Turmeric rhizome contains 5% of curcuminoid compounds, the head of which is curcumin.
Turmeric is one of the plants that due to having many useful compounds, has high beneficial properties and has received much attention. One of the compounds of this plant is a compound called "curcumin" which has the effect of turmeric color and a strong antioxidant role.
Red pepper Scientific name: Capsicum
There is a substance called capsaicin in pepper that has antioxidant as well as antibacterial properties.
This nutrient is one of the rich sources of carotene and vitamin C, which increases the body's immune system, strengthens the gums and teeth.
Research has shown that red pepper has a great effect on reducing appetite.
Black pepper Scientific name: Piper nigrum
Pepper is a good source of minerals such as potassium, calcium, zinc, manganese, iron and magnesium, as well as vitamins A, C and B group. In addition, they are a rich source of polyphenol flavonoid antioxidants that play an important role in maintaining good health.
Sumac Scientific name: Rhus coriaria
Sumac is used as a seasoning for many foods.
The substance is rich in tannins and contains citric acid, malic acid and tannic acid.
Sumac is useful for patients with high blood sugar, diabetes and obesity.
Omani Citrus aurantifulia
Lemongrass is another type of lemon and its tree is from the orange family. Dried fruit that is used as a condiment in Middle Eastern dishes, especially Iranian.
Fresh Omani lemon is mustard-colored and very sour, so fresh can not usually be eaten alone; Therefore, it is dried in the sun until it turns black inside.