Specific aromas during the Holiday season can stir up memories of seasons past. The scent of gingerbread cookies baking in the oven or the flavor of herb-infused turkey at dinner are not typically everyday fare. Not only do these particular herbs and spices make the Holidays a special time of year, they also provide nutritional benefits beyond their flavors and aromas.
Cinnamon
This slightly sweet spice is one of the oldest known spices; it is even mentioned in the Bible. The spice itself comes from the bark of a small type of evergreen tree and can be used in sweet desserts or savory meat and vegetable dishes. There is some evidence that cinnamon may help reduce fasting glucose levels. While more research is needed, it certainly won’t hurt to include it in a variety of dishes this season and even year-round.
Nutmeg
Nutmeg is often paired with cinnamon in sweet dessert dishes, but it can be added alone to winter greens for a nice flavor. It also pairs well with egg and cheese dishes, and a variety of soups. The popular holiday drink, eggnog, would not be the same without this spice. Nutmeg is used traditionally to ease flatulence, nausea, and gastric upset. Sounds like the perfect spice to include at a holiday meal!
Cloves
Without cloves, gingerbread just wouldn’t have the same kick. Whole cloves resemble little nails which are actually unopened flower buds. Their name actually comes from the Latin word for nail. Rarely used throughout the year, it is during the Holidays that this very potent spice is added to mainly sweet baked goods. It can be used to ease stomach indigestion, diarrhea, and even bad breath.
Peppermint
This time of year peppermint candy canes are all around and it is the oil of the peppermint leaf that gives these candies their signature smell and flavor. Peppermint is commonly used to ease indigestion and irritable bowel syndrome, although it my worsen heartburn in some. When applied topically it may ease headache pain, so you might want to take some to the big family gathering.
Ginger
This root has been used for over three thousand years in cooking and healing in Asia, where it ranks second only to salt in popularity. With a spicy, fresh flavor it can be prepared in a variety of ways and used in a variety of dishes ranging from sushi to gingerbread. So, besides cookies, spice cake, and sushi what else is ginger good for? Well, it’s probably most well known for its anti-inflammatory properties and its ability to help ease feelings of nausea and even vomiting as a result of motion sickness, pregnancy, or chemotherapy.
Sage
Sage is a flowering herb that was actually used for its general healing properties long before it became a popular cooking herb. In the middle ages it was used as a cure-all for a variety of ailments. Today research has found that sage extracts may help improve cognitive function in those with Alzheimer’s disease. Sage contains rosmarinic acid which provides antioxidant and anti-inflammatory properties. It is part of the “Turkey Trio” when cooking the Holiday bird, which also includes thyme and rosemary.
Rosemary
This aromatic shrub-like herb even resembles an evergreen tree with pine needle leaves. It too contains rosmarinic acid along with caffeic acid which yield antioxidant and anti-inflammatory properties. Rosemary has been used traditionally as a digestive aid, appetite stimulant, and antiseptic. It is now being added to various fish oil products to help reduce oxidation, thanks to its antioxidant activity.
Thyme
This wonderful smelling herb helps the body digest fatty foods, perfect for a Holiday dinner! Thyme has a long history of use for a variety of ailments, including respiratory illnesses such as bronchitis and pertussis, digestive problems including diarrhea and indigestion and for its antiseptic properties in fighting bacteria and fungal infections. There is some research suggesting it even has antiviral activity. It is used in many mouthwashes and toothpastes, and as a fragrance in soaps and other toiletries. The active compounds found in essential oil of thyme include thymol, carvacrol, and a variety of other active compounds including flavonoids and phenolic compounds with antioxidant activity.
Natural Medicine’s Comprehensive Database, November 2009
E. Lambert Ortiz. The Encyclopedia of Herbs, Spices, and Flavorings, DK Publishing,, Inc. 1996.
http://www.ncbi.nlm.nih.gov/pubmed/10641130