Black pepper, cinnamon, paprika, ginger


These four herbs and spices are among the most popular and widespread in the world. They not only add variety and appetizing to dishes, but also have a number of beneficial properties.

Black pepper is the berries of a plant of the genus Piper, which are collected unripe and dried in the sun. Thanks to the substance piperine, black pepper has a pungent taste and aroma. Piperine stimulates the production of gastric juice, improving digestion. It also enhances the effects of other spices and promotes the absorption of curcumin from turmeric. Black pepper contains antioxidants, vitamins and minerals.Black pepper, cinnamon, paprika, ginger

Cinnamon is the bark of trees of the genus Cinnamomum that separates from the trunk and branches and dries to form a thin layer. Thanks to the substance cinnamaldehyde, cinnamon has a sweet and “warm” aroma and taste. Cinnamon is believed to help lower blood sugar and cholesterol levels, and also has anti-inflammatory, antifungal and antimicrobial effects. Cinnamon is also rich in antioxidants and may protect against neurodegenerative diseases.

Paprika is a powder made from dried and ground peppers of the genus Capsicum. Paprika can be sweet or hot, depending on the type of pepper. Paprika gives dishes a beautiful red color and piquant taste. It contains capsaicin, a substance that stimulates metabolism, increases body temperature and suppresses appetite. Capsaicin has anti-inflammatory, analgesic and anti-cancer effects. In addition, paprika is rich in antioxidants, vitamin C and carotenoids.

Ginger is the rhizome of the tropical plant Zingiber officinale. Ginger has a pungent and spicy taste and aroma due to the substances gingerol and shogaol. Ginger improves blood circulation, strengthens the immune system and fights infections. It helps with nausea, vomiting, headaches and joint pain. Ginger contains antioxidants, minerals and essential oils.

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