Spices are one of the easiest ways to add wholesome nutrients to your meals. I love spices and often recommend clients consume 2 or more teaspoons of herbs and spices in their day. This might be in the form of tea, adding dried or fresh herbs and spices to food, eating fresh herbs in salads, the list goes on.

Two of my favourite spices are turmeric and saffron. They are great culinary spices that really add flavour to meals and have fantastic health benefits.

Turmeric (Curcuma longa)

Originating from India, turmeric and its active constituent curcuma, has a long use as a culinary and medicinal herb. It is part of the ginger family, of which the root is eaten.

It has antioxidant, anti-inflammatory, anti-microbial and anti-cancer properties making it an 'all rounder' for naturopaths and nutritionists. Its use in reducing cholesterol levels, improving insulin and diabetic complications, improving wound healing, cardiovascular disease, reducing inflammation in arthritis and hepatobiliary conditions, and reducing depression is well studied.

It is this last action that I find particularly interesting. It helps with the stress response and in some research has been more effective than fluoxetine at reducing depressive symptoms.

Saffron (Crocus sativus L.)

Another beautiful herb from Ayurvedic medicine, saffron has been shown in multiple studies to reduce anxiety and depression. It appears to contin similar properties to fluoxetine, imipramine and citalopram (commonly prescribed antidepressant medications). The advantage saffron has though is the lack of side effects.

How to use these spices

While the most benefit from these spices is gained from standardised dosing such as in a supplement, they are both easy to include in your ever-day diet. Both are lovely as tea, saffron milk is a therapy used in other natural medicine modalities and turmeric latte is becoming more of a staple at many cafes. Adding both spices to any curry, stew or slow cooked meal is a cinch.
Add some saffron to your rice - it gives a subtle colour and flavour that complements most meals.

Recently I had baked saffron chicken with rice - it had both a good dose of turmeric and saffron, and was delicious! Another recent recipe is this Roasted Red Pepper Chickpea Curry. I added a teaspoon of turmeric to the sauce before blending and some saffron to the rice. YUM!

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