Tag: Spice properties

According to research published by the National Institutes of Health (NIH), cloves are rich in eugenol, an antioxidant and anti-inflammatory compound that can protect the liver against injury. This raises a critical question: how do cloves, and specifically the compound eugenol, affect the liver and kidneys, and is clove good for the liver and kidneys?

Most people assume that turmeric is acidic, but its primary compound, curcumin, is actually a natural pH indicator that turns reddish-brown in basic solutions. This article will delve into the specific chemical compounds, including what kind of acid is found in turmeric, that contribute to its well-known properties and nutritional profile.

According to the National Center for Complementary and Integrative Health (NCCIH), ginger is generally recognized as safe, but it can cause mild mouth and throat irritation. This tingling feeling is a common experience for many, but is ginger supposed to make your mouth tingle? The short answer is yes, this is a natural sign of its potent compounds at work.

According to research published in the *International Journal of Food Science and Technology*, the bright yellow color of turmeric comes mainly from polyphenolic pigments known as curcuminoids. Understanding what it means when turmeric is yellow involves delving into the spice's primary active compound, curcumin, as well as considering other important variables that influence its vibrant hue.

For centuries, cultures around the world have chewed cardamom for its aromatic and medicinal properties, with Ayurveda describing it as a tridoshic spice that balances the body. This practice has sparked curiosity about its efficacy, with many wondering: is it good to chew cardamom, and what are the science-backed health implications?

According to a study on various food products, the pH of jeera (cumin seeds) has been found to be slightly acidic, with a reported range of 5.6 to 6.5. This places it on the lower end of the acidic scale, a property that is significant for its culinary applications and well-regarded digestive properties.

According to traditional Indian medicine (Ayurveda), cumin is considered a tridoshic spice, balancing all three doshas, and is often used for its digestive and cooling properties. This contradicts the popular misconception that does cumin cause body heat, a belief that often stems from its presence in hot or spicy dishes.

Despite its earthy and savory flavor often associated with heat, cumin contains zero capsaicin, the compound responsible for the fiery sensation in chili peppers. This fact reveals that while its flavor is warm, its effect on the body is more complex, making the question 'Is cumin a warming spice?' more nuanced than it seems.

While many enjoy the warm flavor of cinnamon, its chemical composition is often overlooked. The pH level of cinnamon is typically mildly acidic, generally ranging from 4.5 to 5.5, a characteristic influenced by its natural organic compounds.