Contributed by Angela Cleveland

Even though Valentine’s Day is over, it doesn’t mean that we can’t keep the up the spice in the kitchen. By using different spices in our dishes, we can enjoy not only the additional flavours, but also the health benefits.

Spices have antibacterial and antimicrobial properties, and some claim to help fight cancer and decrease the risk of high blood pressure. For example, some studies suggest that turmeric offers prevention against Alzheimer’s, while cayenne offers prevention against blood clots, strokes, ulcers, and high blood pressure. Different spices have different properties, but all are guaranteed to add flare to our meals.

There is a difference between spices and herbs even though the words are often used interchangeably. Generally, spices are stronger and come from bark, stem, or seeds of the plant. Herbs, on the other hand, are milder and come from the leaves of the plant. While both offer tremendous health benefits, spices are usually added for “punch.” There are two things to remember when working with spices: a little goes a long way and always know your audience. Experimenting is fun, but don’t create dishes that even the biggest spice-connoisseur can’t handle!

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