Herbs and spices August 5, 2007
Posted by grhomeboy in HMN>GreekFoodCulture.trackback
Fresh herbs and spices used in cooking are being studied for their anti-microbial and anti-inflammatory effects and disease-fighting antioxidant content.
Some are more potent than others, with cloves packing the most antioxidant activity followed by oregano and cinnamon. Besides providing a host of health-protective plant nutrients, albeit in small quantities, culinary herbs and spices add salt-free and calorie-free flavor and fragrance to foods.
The ancient Greek physician Hippocrates wrote about the healing power of herbs, and today the dietary guidelines for modern Greece make recommendations about the health benefits of herbs with the statement “oregano, basil, thyme and other herbs grown in Greece are good sources of antioxidant compounds.”
