You should always have these healthiest spices on hand.
But they’re not just flavor bombs.
And thanks to modern science, many of these spices now also have evidence-based research to back this up.
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Spices deliver the complete package, boosting both flavor and nutrition (without any downside).
Turmeric is a root, similar to ginger, that can be consumed freshly grated or dried.
Dried ground turmeric is what you will find in the spice aisle.
Caitlin Bensel
It is a key ingredient in “golden milk,” due to its signature golden hue.
Ginger consumption may also help alleviate pain associated with rheumatism.
Dried ginger has a strong concentrated flavor, especially if recently opened.
It works well in spice rubs for meat and poultry, as well as marinades for vegetables and tofu.
Ground ginger is also commonly found in North African spice blends, such as ras el hanout.
They can be consumed whole on their own or used in cooking.
Fennel seeds.DR NEIL OVERY / Getty Images
The active compound anethole is what gives fennel its pronounced anise aroma and flavor as well as itshealth benefits.
Anethole has anti-inflammatory, antimicrobial, and antioxidant properties as well as aids in digestion.
Fennel seeds also contain calcium, iron, magnesium, and potassium.
Christopher Testani
Fennel seeds are used in sweet and savory dishes around the world.
In Ayurvedic medicine, they are commonly chewed and eaten after meals to aid in digestion.
To enhance their flavor, lightly toast the fennel seeds in a dry pan before using.
Just 1 tablespoon of paprika provides nearly 20 percent of your daily requirement for vitamin A.
There is a use for all three varieties of paprika depending on your flavor preferences and the dish.
Hot paprika will be labeled as such, and can be a great alternative to cayenne pepper.
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