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"Food is not just eating energy. It's an experience." Guy Fiery

Spice up your food

BLACK PEPPER contains a compound called piperine, and piperine helps your body to absorb more of the nutrients in the food you eat. Black pepper may also be good for weight loss and lowering cholesterol.

TURMERIC - It is curcumin, the pigment in turmeric that gives turmeric its yellow colour, that has amazing health benefits. Curcumin has strong anti-inflammatory properties, is a powerful antioxidant, is good for brain health, and has, according to several studies, anti-cancer effects. Turmeric only contains 3% of curcumin and is not that easily absorbed into our bloodstream. Eating it together with black pepper helps absorption.

GINGER, dried as well as fresh, is a rich source of antioxidants and contains powerful anti-inflammatory compounds that can help to reduce muscle and joint pain, as well as reduce menstrual cramps. Ginger also reduces nausea.

CUMIN is a rich source of iron and has antioxidant, antimicrobial, and antibacterial properties. Different trials have shown that cumin is also a good fat-burner and can help relieve indigestion.

CINNAMON is a rich source of several healthy minerals—manganese, iron, and calcium—as well as dietary fibre. Several studies have shown that cinnamon can help to lower blood sugar as well as cholesterol and help digestion. It is often recommended to people with type 2 diabetes.

CARDAMOM contains phytochemicals that have anti-inflammatory and antibacterial properties. Cardamom is high in fibre and often used as a digestive aid. This spice is also said to be good for oral health.

CORIANDER seeds are rich in immune-boasting antioxidants and rich in several minerals. Coriander seeds are also rich in fibre and a good source of vitamin C.

CLOVES contain high levels of polyphenols, which are immune-boosting antioxidants. Cloves also have antiseptic and anti-inflammatory properties and can improve oral health.

CAYENNE PEPPER - Capsaicin, the active component responsible for the burning sensation in chillies, has anti-inflammatory properties and can boost your metabolism and help with weight loss. Red chillies contain high levels of beta-carotene, a powerful antioxidant. Chillies also contain vitamins A, E, and C, dietary fibre, potassium, and iron.

FENNEL seeds are rich in nutrients and antioxidants and low in calories. Fennel seeds are also said to help digestion and reduce gas, bloating, and cramps. Try drinking fennel tea half an hour after a meal.

Cumin, coriander, and turmeric are almost always part of any Asian-style dish I make, and I make a lot of Asian-style food, whether it's vegetarian, with fish/seafood, or with chicken/meat.

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Recipe of the month

Spice-roasted chickpeas with a feta cheese, yogurt, and garlic dip

You can serve this as a snack/ nibble, with optional toasted pitta bread, or as part of a buffet.

For the spiced chickpeas:

2 x 400g (14oz) tin/can of cooked chickpeas, drained

2 teaspoons olive oil

1/2 a teaspoon each of ground cumin, coriander, ginger, turmeric, cinnamon, chilli powder, black pepper, and sea salt

Preheat the oven to 180C/fan 160C/350F.

Mix together all the spices and salt. Add the chickpeas to a bowl together with the olive oil and mix well. Add all the spices and mix thoroughly.

Spread out the chickpeas on a large baking tray lined with parchment/baking paper and place it in the oven for 35 minutes, shaking the tray midway through.

For the feta, yogurt, and garlic dip:

100g (3 1/2oz) feta cheese, crumbled

200g (7oz) natural yogurt - I use Greek yogurt

1 garlic clove, minced/crushed

1 spring onion/scallion, finely sliced

Use a fork to mash together the feta cheese, yogurt, and garlic in a bowl. Stir in the spring onion/scallion.

Serve the spice-roasted chickpeas with the dip.

Happy cooking!