For centuries, herbs and spices have been praised for their medicinal properties. In all herbal medicine traditions (both Western and non-Western), which have already been going back for at least 50,000 years, it is all about finding the balance in both body and mind.
This also applies to the burning of fat. In this article you can read how you can easily incorporate herbs and spices into your daily dishes at home in your own kitchen. I do not claim that the kilos fly off, but in combination with a healthy diet, enough exercise and the avoidance of stress, this is a simple, inexpensive and natural way to contribute to a good metabolism.
And it is also always motivating to discover something new and to vary within your daily costs.
I would say: spice it up!
What Are Herbs and Spices?
Herbs and spices consist of crushed leaves, roots, flower buds, stems, fruit parts or seeds of a plant. These extracts give taste and smell to food. There are also many composed herbal mixtures, such as curry and Provençal herbs. The difference between herbs and spices is that herbs often come from countries with a temperate climate.
Especially the stalks and leaves of the plant are used. Spices often come from countries with a tropical or subtropical climate. Processing mainly uses flower buds, pods and roots of the plant.
How Do You Use the Herbs and Spices?
Buy fresh herbs; they work most effectively to support weight loss. If your local supermarket does not have them, buy them on the market, at a supermarket or natural store, or online. Many herbs can now also be grown very easily with ready-made packages (for example, peppers); you do not need a vegetable garden, at most a few pots and possibly a balcony.
Below 12 herbs and spices at a glance, including operation and application:
1. Cumin seeds
The original name is djinten. This spice has a nutty taste. The iron in cumin seeds provides more energy so that you also burn more fat. It ensures good digestion and works anti-inflammatory and detoxifying. By using cumin seeds in cabbage varieties, you ensure that the digestion is even better.
You can also use it in chicken dishes such as curry and tandoori, couscous and tagine (Moroccan stew) and chili con carne.
For example, when you drink a fruit smoothie, your blood sugar level rises. If you drink the same fruit smoothie with a teaspoon of cinnamon, your blood sugar will rise less. Your body then needs to make less insulin to drain the glucose to your cells.
Insulin also ensures that the surplus of glucose is stored in your fat cells. That is why insulin is often called the fat storage hormone. Cinnamon helps with a better glucose balance and therefore also with less fat storage. Cinnamon also works antispasmodic and is therefore good for the intestines.
Cinnamon also helps the muscles to make more proteins and that is beneficial in sports. You can use it in, for example, yogurt, curd cheese, oatmeal, brinta, fruit salad, unsalted brown rice with cream butter and various smoothies. Whether for example on (buckwheat) pancakes, (homemade) spelled bread, and in cold or hot drinks, cinnamon is a delicious addition.
But also, in savory dishes such as stews, bean dishes and chicken. In the Indian kitchen, cinnamon is frequently used. Dosage: from 1 teaspoon. A stick of cinnamon works just as well as cinnamon powder (you can also suck on it as an alternative to sweets). Keep it cool and dry.
3. Cayenne Pepper
Called red pepper or chili pepper. Also stimulates fat burning and inhibits appetite. Also ensures a good bowel movement and gives energy. To be used in, for example, a stir-fry dish, soups, sauces, dips and dressings (on a healthy basis of olive oil, vinegar or yoghurt), fish and fried rice. Especially in Mexican and Indonesian cuisine, all kinds of peppers are used.
Wash the peppers before use. Remove the stalk and possibly the seed lists. Cut the pepper into small pieces. Do not use too much, otherwise the taste will overflow and you may suffer from your stomach or skin. The smaller the peppers, the spicier they are.
Use latex gloves if necessary so that your hands and eyes will not prick and if necessary, you can safely put in your lenses.
Tip: wash your hands with olive oil (also under nails) beforehand and afterwards with cold water. You can keep the peppers in a cool place for 2-4 days.
Works well for digestion and the burning of calories. It works detoxifying and therefore helps against intestinal complaints such as diarrhea. To be used in tea, soup, smoothies, in curries and satay sauce, in (healthy!) Biscuits and in (homemade and / or organic) jam. Furthermore, tasty on chicken, on meat and rice dishes, in game and with sweet vegetables such as carrot and pumpkin.
Delicious in combination with parsley and coriander. You can store the ginger, rolled up in a kitchen paper with a sealed plastic bag around it, for about 3 weeks in the refrigerator. Or you cut the ginger into pieces and store it in the freezer; then they can be kept for up to 3 months.
Also known as wild Marjolijn. Good for digestion. Very suitable for oil-based storage when used in Mediterranean cuisine. Can also be made tea. Available in refrigeration at most supermarkets. These are often on the pricey side and fade quickly.
Also called turmeric or koenjit. Cleanses, balances your metabolism and removes harmful substances from the liver. For a better absorption of the spice you can mix it with pepper. Turmeric is a major component of curries. It is widely used in Eastern dishes on meat, fish and eggs, but is also delicious in sauces and soups and to give your dressings a piccalilli-like taste. The yellow color also gives off, so watch out for your hands and clothing!
7. Mustard seed
Activates the metabolism (the metabolism). You can make all kinds of mustard yourself. You can also mix mustard seeds with your homemade ketchup, and enjoy potatoes, vegetables and salads. The following herbs and spices also have a good influence on digestion, stimulate fat burning and reduce hunger:
To be used in, among other things, stews, red cabbage, game, and in mulled wine. It is better not to eat the clove itself because of its strong taste.
9. Pepper powder
Available in mild form and sharp shape (the latter comes from Hungary). Do not boil with the dish. Is widely used in Mexican cuisine (for example Cajun spices). Tasty over cabbage varieties such as cauliflower, in sauces, soups and salads, over goulash and over (stuffed) eggs.
In addition to garnishing salads, soups and sauces, you can also mix parsley in your smoothie or use the butter with garlic.
You can also chew on it; this works well for a fresh breath. This herb should not be boiled, because it loses its taste.
11. Fennel Seed
Has a diuretic effect. Aniseed flavor. In India it is used as a solid ingredient in dishes. Delicious on sausages, in the Bolognese sauce, on fish, in curries and in desserts. Spreading the seeds briefly gives a more powerful taste.
Also gives a full feeling after the meal. Tasty in tea, over desserts and fruit salads, in your smoothies, salads, chicken, lamb, vegetables such as carrots and green beans, cold and hot soups and for example homemade garlic sauce.
Of course, the above herbs and spices have a lot of other beneficial properties that give reason to use them regularly. Consider, for example, the medicinal effect about the organs (liver, kidneys, bladder), the skin, the throat and the healing of, for example, wounds.
There is a so-called ‘Commodities Act Decree of herbal preparations’ in the Netherlands. This ensures that control is exercised to ensure the quality and reliability of herbs.
So, if you notice a vague herbal mixture that promises all kinds of promises about weight loss, you can check with this list. Never take too high a dose of certain herbs or spices. This can have an undesirable effect. For example, you may suffer from your stomach or high blood pressure.
And during the pregnancy, the use of certain herbs (such as cinnamon) is not recommended because on the unborn fetus.