Faced with the cold wave affecting France, we must rely on so-called “warming” spices because they help the body to better tolerate low temperatures.
When it is (very) cold, the body needs comfort and warm up from the inside. Naturopaths and experts in Ayurvedic medicine recommend eating cooked food (in the oven, steam, etc.) and hot, in particular root vegetables (beetroot, carrot, celery, parsnips, etc.) and to include “(re)heating” spices in your diet or in your infusions. But what is it ?
Cumin promotes oxygen transport in the body
In Ayurveda, certain spices have affinities with our cellular tissues and our organs and are said “warming”. This is particularly the case of cumin which you can sprinkle in your hot dishes or add to your quiche or soup mixtures for example. Its iron content (66.4 mg per 100 g) helps with formation of red blood cellsessential for transport oxygen to the organs and thus warm the whole body. He boosts the immune systemthus preventing the little bouts of winter fatigue. In addition, after a meal that is too copious or rich, cumin facilitates digestion: “cumin is rich in nutrients and antioxidants, it stimulates the gallbladder and the pancreas, and acts in fat digestion” explains Claire Marino, naturopath.
Cinnamon is recommended for people who are cold
In winter, cinnamon has everything to seduce. Rich in fiber, provider of calcium, potassium, iron, it stimulates blood circulation: this is why it is recommended in Chinese medicine for people who are cold, in particular those who often have cold hands and feet or cold sensations in the abdomen or small pelvis (especially during menstruation). In addition to its woody taste and comfortingIt is an excellent stimulant, antiseptic and bactericidal, ideal in case of cold, flu or other winter ailments. It also helps relieve slow and complicated digestions. To be consumed as an infusion, or sprinkled into dishes, respecting the recommended dose of 1 to 2 g per dayor ½ to 1 teaspoon.
Cayenne pepper is the one that warms you up the most!
Whether white, red or black, pepper contains capsaicina molecule which gives it its spicy side and which has the power to slightly dilate blood vesselswhat accelerates blood circulation, causes a feeling of heat and thus warms the body. “Capsaicin increases the metabolic activity of cells, which causes the feeling of heat. This compound also modifies the activity of calcium transport in the muscles, which intensifies heat production“, confirms Kelly Godbout, biologist at the Research Center of the CHU de Québec, in her blog Advenka. Cayenne pepper is the one that contains the most capsaicin: it is therefore theoretically the one that warms the most. Black pepper contains a similar molecule (pirine) with the same calorific effects. Finally, pepper is also endowed with good antibacterial propertiesand is particularly interesting at the start of a cold.
Ginger improves heat distribution
Ginger is a plant that “warms the body“, recalls Dr Michèle Serrand in her book “Ginseng, 1000 years of benefits” (Alpen). He a circulatory action which acts as a peripheral vasodilator. In other words, he facilitates blood distribution to the extremities (hands, feet) and improves heat distribution throughout the body. “This is the case for ginger, but also for cinnamon, chili, pepper and cardamom“, lists Dr Philippe Stéfanini in the book”Health through cold water” (Jouvence edition). Ginger can be eaten fresh in savory dishes or as a root in infusions. Taking ginger should not exceed 1.5 g per daybeyond that, it can cause stomach aches.
Fenugreek warms the upper body
Less known than the spices previously presented, fenugreek is an herbaceous plant from the bean family whose taste astringent and bitter somewhat reminiscent of that of Indian tea. Fenugreek seed is used. In Ayurvedic pharmacopoeia, due to its bitter and spicy flavor on the long term, this spice warms the body, particularly the throat and upper body increasing Pitta, the energy which governs metabolism like digestion, the transformation and assimilation of food, both physical (through food) and mental and spiritual. It can easily be eaten with cucurbits (squash, pumpkin, etc.) or sweet potatoes, as well as with red meats (beef, lamb) or fish dishes with coconut milk. It is also possible to infuse the seeds as a herbal tea (no more than 6 g of fenugreek seeds per day, or about 2 teaspoons).