Page 4 - BrockCoNewsletter-NovDec2024.indd

Spice It Up: CLOVE

Clove is an intriguing spice. It is used in many cooking. This reddish-brown spice is popular • Maintain normal blood sugar levels
popular foods, especially during the holiday in Indian cuisine. On Western menus, it’s Because of its intense flavor, clove is used

season, but most people can’t identify it. frequently found in desserts, meat dishes, and sparingly. Shake a little clove on your dishes
However, they would miss it if it weren’t in sauces. and drinks throughout the year to benefit

their favorite dishes. This ancient ingredient has been used from its positive health e ects and sweet

Clove comes from the bud of an evergreen tree medicinally for centuries. Modern science backs taste. Fortunately, times have changed. Over

and has a strong flavor that is an interesting up the health claims of traditional medicine. It’s a thousand years ago, the taste of clove was
combination of sweet and bitter. It tastes similar a good source of antioxidants, manganese, and so prized that wars were fought for exclusive
to nutmeg, cinnamon, and allspice, which is other nutrients, so clove can: access to it.
why these spices are often used together in • Stop the growth of bacteria, including Source:
recipes like pumpkin pie, gingerbread cookies, bacteria that contribute to gum disease https://www.healthline.com/nutrition/benefi ts-
mulled wine, and eggnog. of-cloves
• Improve liver health
Ground cloves, not whole, are regularly used in

spotlight on superf ds: TURMERIC
Turmeric is a special spice that truly deserves
all the attention it gets, often heralded as a

“superfood.” This spice adds bold flavor, color,
and nutrition to a variety of dishes.
Turmeric’s strong earthy flavor makes it a

prime ingredient in curries and other dishes
from India, Thailand, Indonesia, and Malaysia.
Fresh turmeric is usually peeled and grated
before being added to lentil and rice dishes,
stews, soups, marinades for chicken, and
smoothies. You can also sprinkle ground
turmeric on foods that need a ginger-like
fl avor, like steaks or grilled vegetables.
Turmeric packs a nutritious punch. Curcumin,
the active ingredient in turmeric, has
antioxidant and anti-inflammatory properties

that reduce the risk of cancer, arthritis, and
heart disease. People with arthritis, depression,
dementia, and digestive disorders have
reported improvements in their conditions
after regularly eating turmeric. Healers in Asia
have used turmeric for almost 4,000 years.
Be careful with the amount. Taking too much
turmeric won’t seriously harm most people
but can cause bloating. Consult your doctor
or registered dietitian to determine how much
turmeric your body needs and if it negatively
interacts with any medicines you routinely take.

Sources:
https://food52.com/blog/12073-fresh-
turmeric-and-why-you-should-be-eating-
more-of-it