Before the Industrial Age, spices were a commodity more valuable than gold. Over the centuries, wars have been fought over them; even a substance as simple as salt contributed to the downfall of the British Empire’s power in what is today India and Pakistan. In ancient times, Roman soldiers were paid with salt; this was called their salarium, or “salt allowance,” from which our modern English word salary is derived.

The fact is that many of the roots, herbs, leaves and other substances that are used as seasonings in cooking also have beneficial health effects. This in fact is one of the primary differences between herbal medicine and mainstream medicine; whereas the latter seeks cures for disease, herbalists seek to prevent disease from developing in the first place.

You may be surprised at the many spices used as seasonings for food are also therapeutic! Today, we’ll discuss just a few of these tasty spices that do double duty as medicinal herbs.

Alliuim Sativum

You probably know this one better as garlic. While some people shy away from it because of its strong odor and the danger of (oh, horrors!) garlic breath, the fact is that garlic is almost as basic as salt and pepper. It is a central ingredient in Mediterranean and Middle-Eastern cuisine as well as that of India, Southeast Asia, China, Korea and Japan. Garlic is a primary ingredient in several native African cuisines, including African Peanut and Chicken Stew. Roasted garlic is extensively in Mexican dishes such as tomato and chile salsa and guacamole. Wild garlic is even used in the national dish of Scotland, haggis!

Garlic has been scientifically proven to work as an antibiotic, helping the body to fight infection1. It is believed to aid circulation and promote cardiovascular health by lowering blood pressure, however scientific studies on this are as of yet inconclusive.

The Mint Family

Mints include herbs used to flavor desserts and drinks as well as savory dishes; on the sweet side, peppermint and spearmint are a common ingredient in iced teas and candy as well as chewing gum and other desserts. Other mints include oregano and basil, which are staples of Italian and Greek cooking.

As medicinal herbs, members of the mint family are among the oldest, having been used for treating illness as long as 10,000 years ago. Traditionally, mints – particularly peppermint – are used to treat gastro-intestinal disorders such as irritable bowel syndrome. An Italian medical study published last year showed that a majority of such patients experienced relief from such symptoms when treated with peppermint oils.

Another interesting aspect of mints in general and peppermint in particular is that their essential oils act as an insect repellent, making them an environmentally-friendly alternative to chemical pesticides.

Licorice

This is actually a legume, related to peas and beans. The dried licorice root is a popular flavoring in candy, tea, gum and sasparilla (known today as “root beer”) and is a main ingredient in the Greek liqueur ouzo. Licorice is traditionally used as an expectorant, and may help in the treatment of peptic ulcers. The boiled root is an ingredient in some Chinese dishes and is chewed in Mediterranean countries as a breath freshener.

Cinnamon

This is the ground bark of a species of laurel native to South Asia. In Western kitchens, it is most often used to flavor sweet pastries and quickbreads, but in Greek, Middle Eastern and Persian cuisine, it is often used in savory dishes as well. Cinnamon is an excellent breath freshener; in addition, some Russian studies suggest that it may be useful in treating Type II diabetes and insulin resistance.

–
1. Nicole Johnston “Garlic: A Natural Antibiotic”. Modern Drug Discovery, April 2002.

2. Cappello, G.; et al. “Peppermint oil In The Treatment of Irritable Bowel Syndrome.” Digestive and Liver Disease, 2007.