Let’s talk about my favourite Spices
Number one✨✨Green cardamom is one of the most expensive spices by weight. The seeds have a couple of medicinal properties used in traditional medicine for centuries✨✨ Cardamom has been used for thousands of years to help with digestion mixed with other spices✨✨✨
Cardamom is a strong antioxidant plant, so it is called the queen of spices✨✨ Cardamom can also improve inflammatory pathways and oxidative stress in obese, those with high cholesterol and pre-diabetic people. Cardamom is great for bad breath and periodontal disease.✨✨✨ cardamom might be able to kill common mouth bacteria and prevent cavities✨✨Studies show it could be useful in reducing inflammation and oxidative stress in these patients.
cardamom in cooking is safe ✨✨Remember as with any food, moderation is the key, Cardamom in excess may not be suitable for children and pregnant women
Cardamom is the main spice in my sweet functional spice mix of spices
#Energy Balls Recipe
Two ingredients
Dates and walnuts (equal amount)
Blend well
Dust with cardamom, cinnamon, raw cocoa spices
Dates contains 23 types of amino acids, some of which are not present in the most popular fruits such as oranges, apples and bananas. Dates contain at least six vitamins including a small amount of vitamin C, and vitamins B(1) thiamine, B(2) riboflavin, nicotinic acid (niacin) and vitamin A✨✨✨Among the different tree nuts, walnuts contain omega 3, n-3 PUFA, specifically ALA has been shown to improve brain health and ageing.
Smile and Age well 
Owing to its antioxidant properties, cardamom can remarkably increase levels of glutathione and antioxidant enzymes in the body by stimulating glutathione transferase and glutathione peroxidase activity
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free radicals are constantly formed in the human body which can cause damage to cellular bio-molecules. To encounter these radicals through antioxidants, there is a mounting interest in using of plant derived nutraceutical compounds. In this context, cardamom contains sufficient amount of antioxidants including phenolics and flavonoids that can inhibit lipid peroxidation. Owing to high antioxidant activity, the use of cardamom not only reduces the chances of oxidative rancidity in fatty foods but also minimize the risk of various diseases ✨✨✨Owing to its antioxidant properties, cardamom can remarkably increase levels of glutathione and antioxidant enzymes in the body by stimulating glutathione transferase and glutathione peroxidase activity
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