Herbs and spices are also an inexpensive way to add flavor to food without the extra fat, calories, sodium or cholesterol. Most of us have herbs and spices in our kitchen cabinet somewhere and they often get haphazardly added to recipes and culinary creations. Interestingly, most herbs and spices have health benefits attached to them, not to mention they improve the taste of so many foods! The problem is, most herbs and spices have been sitting on a grocery store shelf for so long, and thus they don’t have much nutritional value left.
All spices originate from plants: flowers, fruits, seeds, barks, leaves, and roots. Herbs and spices not only improve the taste of foods, but can help preserve them for longer periods of time. Herbs and Spices have antibacterial and antiviral properties and many are high in B-vitamins and trace minerals. True sea salt, for instance, contains 93 trace minerals. Most herbs and spices also contain more disease-fighting antioxidants than fruits and vegetables.The problem in America is that the most potent and healthy herbs are rarely used, mainly from lack of knowledge about them, while the least potent (salt and pepper) are the most commonly used seasonings.