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Raw Spices

Raw Spices
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Product Description

Many countries use a wide variety of spices, herbs and peppers to add flavor to their food. As obesity becomes more widespread, eating healthy becomes more important than ever. Choosing the healthiest food and spices can be a daunting task because there are thousands to choose from all over the world. Many healthy dishes are typically very spicy and flavorful, with large amounts of natural, potent ingredients.

Oats
Oats is a favorite breakfast for a number of people because it provides strength and energy. It is rich in betaglucan fibers, which are known to actively lower cholesterol levels. Children who regularly eat oats and fish also have reduced risk for asthma by 50 percent. Betaglucans also help the body's natural defenses in stopping infections and eliminating bad bacteria. The avenanthramides in oats prevent heart disease by inhibiting free radicals in the blood. Oats also stabilize blood sugar and reduce the risk of diabetes and breast cancer.

Seeds
Popular seeds in dishes include mustard seeds for a potent mustard taste, black sesame seeds and white sesame seeds, although they are considerably less potent or pungent than a black sesame seed. Chefs who substitute black sesame for white often toast the seeds beforehand in order to enhance the flavor. In Chinese medicine they are used to promote health to the kidney and liver, and to treat constipation and promote regular bowel movements. The seeds also replenish the body of essential minerals lost during illness.

Hot peppers
Hot peppers are http://www.21food.com/product/search_keys-raw+spices-p1.html thar have been a popular part of human diets for almost 10,000 years, adding flavor and aroma to dishes, enhancing the enjoyment of food, and providing potent nutritional support to the body. The spiciness and heat of hot peppers come from the natural anti-oxidant, anti-inflammatory nutrient called capsaicin, now used extensively in pharmaceuticals and nutraceuticals for the treatment of many inflammatory diseases.

Onion and Garlic
Onion and garlic belong to the "Allium" family. They both have numerous sulfur-containing compounds, known as thiosulfinates, sulfoxides, and dithiins. Onions are also high in flavonoid polyphenols. These are responsible for the pungent odor, but are also responsible for their beneficial properties. Aside from being a staple ingredient for cooking, onion and garlic are very beneficial to the heart and circulatory system because of anti-inflammatory and anti-oxidative properties. They are also known for their antibacterial and antiviral benefits, as well as their capability to prevent some types of cancer.