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Spices may have benefits beyond adding flavor to your favorite dishes. According to a recent study, antioxidant-packed spices such as cinnamon, turmeric, oregano, and garlic powder may also help the body combat the effects of a high-fat meal. Specifically, eating a highly spiced meal (with about 2 tablespoons’ worth of spices) is associated with increased circulating antioxidants and decreased insulin response; no gastrointestinal discomfort was observed with meals seasoned to this level.

All that being said, the research was supported by The McCormick Science Institute (along with the National Institutes of Health). I’m no fool—McCormick obviously would benefit from findings such as these (Improve your health! Buy more spices!), so bear that in mind when considering the aforementioned results.

Nonetheless, it has been demonstrated on several occasions that spices contain measureable antioxidant properties, so it can’t hurt to add a little spice to your life.

Which spices do you cook with the most? Which are your favorites? When I was in college, I bought three spices for my dorm room cookery: cinnamon, chili powder, and garlic powder.(Check out the ‘08 archives for proof!) That selection served be pretty well, but since then I have discovered the wonders of dried thyme, red pepper flakes, and ground coriander.

Let’s take a look at how I maintained the spice level today, shall we?

Before heading to my first day of class, I got my cinnamon on with some peach-topped oat bran. I also added a blob of sunflower butter. Nothing like starting off the semester with a fresh jar of sunflower butter.

Pea Week continued at lunch time with Mama Pea’s Almond Ginger Dressing. Considering my infatuation with Dreena Burton’s Cashew Ginger Tofu and my own Peanut Ginger Dressing, it should come as no surprise that I was drawn to this recipe. I mean, how can you go wrong with nut butter + ginger? This dressing did not disappoint—I loved the addition of raw almonds into the mix, as added a lovely crunchy texture. This is one instance when leftovers are welcome:)

The only caveat was that the dressing had solidified to a thick paste in the fridge by the time lunch-time rolled around. Nothing a quick zap in the microwave couldn’t fix.

Tonight’s dinner was a combo meal—a cooking success….and a flop. First, the flop. I had intended to make a sweet pomegranate glaze for tofu, but it ended up an ugly, gray mess. It didn’t even taste that great either—I foolishly assumed that the juice would be sweet enough without the addition of maple syrup or sugar. Wrong. It was a tad too tart.

At least Ellie’s Dirty Broccoli was tasty. Plus, I got my antioxidants with the oregano!

OK, I am off to tackle a little homework. Good night!

Filed under: Meals