These 3 spices are not only delicious in just about anything, but they are packed with nutrients that will boost your metabolism, immune, and digestive health!

Today’s Highlighted Spices: Dried Red Peppers, Oregano, and Ginger

I found this great article, “7 Super Spices for Super Health” read the whole article here. Here is a little excerpt from that article from Michele Borboa, MS.

1. Dried Red Peppers

Spices derived from red peppers include cayenne, crushed red pepper and paprika. Dr. Bazilian says, “Red pepper in its various forms is showing promise for enhancing metabolism, increasing satiety and potentially stimulating fat burning, too.”

She recommends using cayenne, crushed red pepper and paprika to spice up hummus, guacamole, cottage cheese and even mashed potatoes. She adds, “Give marinades or dressings a kick with a little cayenne or sprinkle paprika onto fish for a tasty and pretty change.”

2. Oregano

“I call oregano a ‘mini salad,’ says Dr. Bazilian, “one teaspoon has as much antioxidant power as three cups of chopped broccoli (but don’t ditch the broccoli – have both!).”

Oregano is among the highest in antioxidants of the dried herbs and it goes seamlessly and flavorfully into familiar, everyday foods as well as new recipes. Dr. Bazilian recommends adding oregano to commercial or homemade pasta or pizza sauce or even sprinkle oregano onto a grilled cheese sandwich.

She adds, “Sliced tomatoes become exceptionally pretty and tasty with a sprinkle of oregano, a grind of pepper and a drizzle of extra virgin olive oil.”

3. Ginger

It may surprise you but one teaspoon of ginger has similar antioxidant levels as one cup of spinach! And ground ginger can be used in both sweet and savory dishes.

To satisfy a sweet tooth, Dr. Bazilian recommends this pungent spice be sprinkled onto fresh fruit slices or stirred into frozen yogurt or ice cream.

For savory fare, ground ginger can be mixed with honey and heated to provide a sweet gingery glaze on steamed carrots or broiled salmon fillets. Ginger also livens up marinades and sauces.

In addition, Dr. Bazilian says, “Scientists are looking at the role compounds in ginger for digestive issues (nausea and others) along with its role in reducing pain.“