Throughout history spices have been used for medicines, religious ceremonies and money. The ancient Egyptians used them to embalm their dead, the Chinese regarded spices as aphrodisiacs and all cultures throughout history have recognized them as tools for preserving and improving the tastes of foods. Spices, which are typically derived from the root, bark, stem or seed of tropical plants, are mostly, with the exceptions of vanilla, chili and allspice, of Asian origin.
My favorite spice is Nutmeg, an Indonesian native with a light nut like flavor that has been employed to brighten food, especially sweet and savory dishes, for over three thousand years. Nutmeg is no mere flavoring aid. It is loaded with magnesium, manganese, copper, the B vitamins and it has some remarkable therapeutic benefits also.
It’s been shown to strengthen memory and cognition, enhance circulation and boost the immune system. It’s got anti-diabetic properties, it stabilizes blood sugar and it reduces blood fats. Nutmeg is a natural muscle relaxant, that has soothing and calming benefits and may even help you fall asleep.
Try adding a pinch of two of nutmeg powder to a cup of warm almond milk, with a little bit of Stevia or maybe some honey and drink it down a half hour before bedtime. You’ll find yourself nodding off faster and you’ll find yourself having some wild colorful dreams too.
Don’t use too much though! While nutmeg is a spice, it is pretty medicinal and doses over a teaspoon full can cause symptoms of toxicity, including hallucinations, nausea and vomiting, heart palpitations and, in rare instances, even death.
