Five spices to help with coughs

AND THEY DO SO MUCH MORE THAN JUST HELP WITH COUGHS!!   (The purple shows what to use the spices in; the underlined below gives you a quick look at what each spice can do to help with other health issues!!)

  • CARDAMOM-  Great in baked goods when used in combination with spices like clove and cinnamon. There’s no better aroma than Fall spices like ginger, cinnamon and cardamom.Combine equal parts cinnamon, cardamom and black pepper, and use as a rub for meats. Use it for  poultry, sauces and rice dishes. Try a pinch of ginger in milky black tea, along with cinnamon and cardamom, for a heady chai-like beverage.  When using the whole cardamom for flavoring dishes, remove the cardamom before serving as it does not taste good when bitten into.  Black Cardamom is coarser in flavor and larger in size than the green cardamom.    In Europe the seed is used to flavor breads and pastries.     Be conservative when using cardamom because it can be quite overpowering when over-used.  (Side note: If you have drunk too many cups of coffee, drink a couple of cups of cardamom tea to help detoxify the caffeine from your system.  In one study published in the Indian Journal of Biochemistry and Biophysics, 20 subjects newly diagnosed with primary hypertension were administered 3 g of cardamom powder. After the end of the 3 months, all the subjects experienced feelings of well-being without any side effects. Moreover, the study was able to demonstrate that blood pressure was effectively reduced. It also improved antioxidant status while breaking down blood clots without significantly altering blood lipids and fibrinogen levels. Cardamom is also an antioxidant, expectorant, good for moods and pulmonary disease where lots of phlegm is present.)
  • ROSEMARY- chicken, veal, meat loaf, beef, pork, fish, sauces, stuffing, potatoes, peas, lima beans. (This is the stuff dreams are made of for both chicken and potatoes)  Great with eggs, beans, vegetables as well as grilled meats. Rosemary  easily bridges the sweet-savory gap. Sprinkle some on roasting chicken or vegetables, or add some to summer fruit crisps and crumbles.    Its memorable flavor and unique health benefits makes it an indispensable herb for every kitchen. Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary is often used in aromatherapy to increase concentration and memory, and to relieve stress.   Rosemary can help  muscles relax. Additionally, rosemary is an effective digestive aid as well. If you have gall bladder and liver complaints, drinking rosemary tea regularly will greatly help relieve your symptoms. Rosemary tea also relieves cough and mild asthma symptoms. Rosemary has been associated with memory since ancient Greece, when students would wear it in their hair when studying for big exams. Modern science agrees: Carnosic acid, a component of rosemary, is thought to protect the brain from free-radical damage and therefore to lower the risks of stroke and Alzheimer’s. Rosemary is also full of antioxidants; a recent study from the American Association of Cancer Research linked carnosol, another component of rosemary, with inhibiting cancer growth. Like any herb, feel free to use rosemary in moderation. But check with your doctor before rushing out to buy rosemary supplements. In large quantities, it’s been linked to seizures and inefficient iron absorption. And avoid serving a rosemary-heavy dish to a pregnant woman, since it’s traditionally been used to induce abortion.   A little bit of rosemary goes a long way.Aim for a teaspoon of rosemary a few times a week. When herbs and spices are used together, they actually have even more benefits. Try using rosemary in combination with thyme and sage for increased health benefits and added flavor.  (Side note: Rosemary also helps with Alzheimer’s, asthma, cancer, circulation, concentration, digestion, gall bladder, immune system, liver, stroke prevention, muscle relaxer, and stress.)
  • THYME-   (also: Lemon Thyme)   Thyme – meat, poultry, fish, vegetables, eggs, tomatoes, salads, onions, appetizers,soup sauce, veal.  Excellent in and in vinaigrettes. Thyme is one of the best known and most widely-used culinary herbs.It basically goes with just about everything. Great as an all-purpose seasoning. It also goes well with lemon, including in summery cocktails. Make spiced olives by marinating 2 cups olives in ½ cup extra-virgin olive oil and 1 teaspoon each of fennel seeds, dried oregano and dried thyme.    It’s hard to imagine continental cuisine without the aromatic addition of thyme. But its antimicrobial properties are what get researchers excited. If you’ve used Listerine or a similar mouthwash — or even some green household cleaners — chances are it contained thymol, a volatile oil component of thyme. A 2004 study showed that thyme oil was able to decontaminate lettuce with Shigella, a particularly nasty type of food poisoning, and other studies suggest it’s also effective against staph and E. coli. Thyme is also a good digestion aid, helping to reduce gas and other discomfort and it’s good for the scalp and hair.  Thyme fights several disease causing bacteria and viruses. It is a good digestive aid, helps menstrual cramps and is a great cold remedy. It is used to treat chest and respiratory problems including coughs, bronchitis, and chest congestion. Thyme is an excellent source of iron, manganese, and vitamin K. It is also a very good source of calcium and a good source of dietary fiber.  Try using thyme in combination with rosemary  and sage for increased health benefits and added flavor.   (How much: Use a teaspoon of fresh thyme or quarter to half a teaspoon of dried thyme about three times a week. Tip: Fresh thyme should keep about a week in your refrigerator’s vegetable drawer, especially if wrapped in a damp paper towel inside an open plastic bag.) (Side note: An excellent source of Vitamin K, also aids the fight with bacteria, bronchial ailments, helps with  digestion, E coli, gas, immune system, respiratory system, staph, virus.)
  • ANISE – eliminates gas and helps ease unpleasant intestinal cramps. As both an expectorant and an antispasmodic, anise tea is effective in treating bronchial ailments, coughs with mucus and respiratory congestion. Due to its milk stimulating effect, anise is also taken by nursing mothers to boost lactation. Lastly, the herb’s antimicrobial agents make it a useful remedy for head lice. Anise tea is a quick, dependable way to ease flatulence. It also stimulates the appetite and promotes the digestion of fatty foods.  Good with chicken and some add anise  in tomato based foods such as spaghetti sauce and pizza.  (NOTE: Anise stimulates the appetite.)
  • PEPPERMINT TEA for mild cough  – Peppermint helps digest foods better, reduce flatulence  and soothe digestive issues. Lemon balm when mixed with peppermint can calm an upset stomach.   Peppermint is prescribed to people with IBS (irritable bowel syndrome) and gallstones in capsules. Other health benefits of this tea are control of muscle aches and chronic pain, clearing of congestion and mild coughs, mild asthma and reduction of stress. A cup of peppermint tea will ease nausea and vomiting, especially if you suffer motion sickness. If you have heartburn, don’t drink peppermint tea as this might aggravate your condition. Peppermint tea brings down the severity of herpes outbreaks. The natural mint flavor of the herb helps to freshen your breath.  A natural appetite suppressant, the scent of peppermint may help you to lose weight, Peppermint aroma improves memory, focusing/concentration,alertness and cognitive functions, thus making a person more attentive and making fewer errors.
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