Healing herbs and spices |16 June 2017

Herbs and spices are both parts of plants but while herbs are from the leafy and green parts, spices are from other parts like the root, bark or seeds.

A variety of herbs and spices are used in the Creole cuisine to add flavour, colour, aroma and texture to local dishes, but it seems that they do more than just make our grilled fish and curry dishes mouth-watering. Herbs and spices are said to have a natural power to heal – let’s find out more about our favourites before our next trip to the local market.

Garlic

A common ingredient found in the Seychellois household is garlic, used in many savoury dishes as a base for cooking together with onions, ginger and oil. Multiple sites report that garlic is beneficial to our health and that among other things, it can help to boost the immune system, fight infections and heart disease. In order to reap the greatest benefits, it is recommended that garlic be eaten in its raw form, so it may be a good idea to add your chopped or crushed garlic only once the dish is almost cooked and not before.

Garlic can be added to soups, sauces, dips and a variety of main dishes like stews. One way to get your intake of raw garlic is to add some to our famous grilled fish pwason griye after it has finished cooking, just before serving.

Ginger

Ginger, commonly known to be part of one of the best natural cures for symptoms of the common cold or flu, has also been cited by many sites to help relieve digestive issues and nausea. Locally, ginger is often added to savoury dishes like stir-fries and curries as well as marinades for meat or fish.

Different ways of using ginger include its addition to oatmeal, toast, basmati rice, fruits and vegetables.

A different but easy way of using ginger is to blend it up into a smoothie made with other locally sourced ingredients: add 1 cup of coconut water, ¼ cup of shredded coconut, 1 banana cut into slices, a few ice cubes and 1 tablespoon of freshly crushed ginger, blend all the ingredients together until smooth and serve.

Thyme and parsley

Fresh thyme and parsley are two popular types of herbs used in our local cuisine for their distinct flavour and colour. Thyme is said to relieve coughs, respiratory infections and headaches while parsley is recommended in aiding digestion and to prevent gas/bloating.

On a local scale, thyme and parsley are added during cooking, mainly to savoury dishes. However, herbs make excellent ingredients for salad dressings and thyme/parsley can be used in the popular herb and lime dressing: whisk together some olive oil, lime juice, honey, crushed garlic, salt/pepper and some freshly chopped thyme/parsley and lightly pour this mixture over a salad before serving.

Cinnamon

One of the most pleasant aromas as you walk into the Sir Selwyn Selwyn Clarke Market in Victoria is that of sweet cinnamon. Available as whole sticks or powder, it is said to be “one of the most powerful healing spices” reports Reader’s Digest.

Among many other benefits, cinnamon can help to improve blood sugar, cut cholesterol and fight the common cold/flu.

Aside from adding it to our popular ladob banann, it can also be added to tea, coffee, milk, hot chocolate, baked goods, fruits, meat or rice dishes. To make a simple cup of cinnamon tea, boil a piece of cinnamon stick in one cup of water for about 20 minutes and let it rest for about 15 minutes before drinking.