Persian Spices (Advieh Irani) and Their Health Benefits

Cardamom is a highly prized spice known for its distinctive aroma and is widely used in Iran, particularly in the preparation of various foods, beverages, and desserts. Due to its unique fragrance, it is employed to add flavor to a wide range of culinary creations. It can be included in spice blends by grinding cardamom pods at different stages and incorporating them into dishes such as salt, turmeric, and more. Additionally, cardamom is utilized in the preparation of various beverages, adding a fragrant touch to drinks. Cardamom is rich in fiber, iron, magnesium, calcium, phosphorus, and potassium.

In Iranian traditional medicine, cardamom is believed to possess various properties. Some of these properties include:

Nutmeg is a popular and fragrant spice in Iran and is commonly used in many dishes. It has a spicy and distinct aroma, along with a warm and slightly sweet taste. Nutmeg is usually used in ground form and can be added to both sweet and savory recipes. In Iranian cuisine, nutmeg is often used in rice dishes, stews, and baked goods. Apart from its culinary uses, nutmeg also offers various health benefits. It contains essential oils and compounds that have antioxidant, anti-inflammatory, and antimicrobial properties. Nutmeg is also a good source of important nutrients such as manganese, copper, and vitamins B6 and C. However, it’s important to note that nutmeg should be used in moderation due to its potency. Consuming excessive amounts of nutmeg can have hallucinogenic effects and may be toxic. Therefore, it’s advisable to use nutmeg in small quantities as a spice rather than consuming it in large amounts.

In traditional Iranian medicine, nutmeg is believed to possess a range of properties. Some of these properties include:

Angelica is utilized as a spice in food and in the production of certain seasonings. It is commonly employed in various types of pickles. Additionally, due to its warming properties, it imparts a delightful taste when combined with cooked fava beans. It is also consumed alongside pomegranate fruit for its anti-bloating properties. Angelica powder is employed to add flavor to chicken, potatoes, soups, and stews. When used in pickles (Torshi), it not only enhances the taste but also helps in preventing spoilage. Angelica is rich in essential nutrients such as vitamin B12 and other trace minerals including thiamin, magnesium, iron, and potassium.

In traditional Iranian medicine, Angelica is believed to possess several properties that can benefit health. Some of these properties include:

Because of its strong aroma and spicy, pleasant taste, mint has long been used in cooking, as well as in the preparation of mint juice, oil, tea, and mint tea. In general, it can be said that mint and its derived products, such as various teas and mint juice, are highly flavorful. With mint, you can create a variety of dishes, including celery stew (Khorsh-e Karafs), hot mint in eggplant yogurt dip (Kashk-e Bademjan), various soups, salads, Abdoogh Khiar, and yogurt soda (Doogh). Mint is a good source of vitamins C, A, iron, riboflavin, potassium, and calcium.

In Iranian traditional medicine, mint is recognized for its diverse properties. Some of these properties include:

Bay leaf is a highly aromatic leaf that is used to flavor a variety of foods in Iran. This plant is commonly employed in enhancing the taste of soups and sauces. Bay leaf can be utilized in its dry, chopped, or fresh form. Additionally, bay leaves are often added to meat and fish marinades, used in cooking seafood like crab and shrimp, and included in pickling solutions. At times, bay leaf is incorporated into the cream mixture for rice pudding, imparting a unique herbal taste to this Turkish dessert. Bay leaf is a rich source of vitamins A, C, B6, calcium, iron, and manganese.

In the traditional medicine of Iran, bay leaves are recognized for their various properties. Some of these properties include:

Sumac is a tangy spice that comes in red and brown colors. It is commonly used as a seasoning in a variety of dishes, and its versatility allows for the creation of numerous flavorful sauces. For Iranians and even residents of Turkey, serving kabob without sumac and lime is inconceivable. While fresh sumac can be used to make sumac tea, it is more common to use the powdered form as an herbal supplement or culinary seasoning. Sumac is rich in antioxidants and contains vitamins C, B6, B1, and B2.

In traditional Iranian medicine, sumac is recognized for its various properties. Some of these properties include:

Black seed is utilized in Iranian and Mediterranean cuisine, and occasionally in the production of Iranian bread and specific types of cheese. It can be incorporated into sweets, syrups, and liqueurs. Black seed oil, available in edible and non-edible forms, is traditionally used in Iran for various medicinal purposes. Black seed is abundant in antioxidants and contains compounds such as zinc, calcium, phosphorus, potassium, and selenium, as well as vitamins B1, B2, B3, B9, C, and E.

In traditional Iranian medicine, black seed is recognized for its various properties. Some of these properties include:

Inside the quince fruit, there are brown or dark brown seeds. These seeds are an excellent source of mucilage (gel-like substance), which makes up approximately 20-22% of the seed’s weight. The presence of mucilage in quince seeds is beneficial for alleviating mucus inflammation, cough, and hoarseness, particularly for the people in Iran. The chemical compounds found in the plant and seeds include vitamins A, B, and C, as well as minerals like potassium, zinc, phosphorus, calcium, iron, and magnesium.

In traditional Iranian medicine, the Quince is recognized for its various properties. Some of these properties include:

This shiny, white crystalline substance is known to consumers as a disinfectant and antibacterial spice. Among its chemical properties, its solubility in water is notable. In culinary applications, white alum is commonly used to whiten rice, and it is added while boiling the rice. Additionally, white alum is used in the preparation of Kale Pacha to impart a pleasant and fragrant flavor.

In Iranian traditional medicine, alum is recognized for its various properties. Some of these properties include:

Cloves are the dried flower buds of a plant, harvested before they fully bloom. In culinary practices, cloves are commonly used as a pungent spice in a variety of dishes. They are utilized in the preparation of various foods, desserts, and beverages. Cloves have a strong and spicy flavor, and they can be used either in powdered or whole form. One popular application of cloves is in cooking meat and chicken. Adding a few cloves to your chicken dish not only infuses it with a unique flavor but also helps preserve the meat. Clove powder is also a common ingredient in the preparation of different sauces, adding a distinct taste. From a nutritional standpoint, cloves are rich in manganese, fiber, vitamin C, and vitamin K, and they have a significant impact on boosting the immune system.

In Iranian traditional medicine, Clove Seeds is believed to possess various properties that can be beneficial to health. Some of these properties include:

In Iran, Teff is a highly utilized plant for producing the famous Teff syrup (Sharbat Khakshir). Teff syrup has a long history in Iran and is commonly consumed during the hot seasons of the year. This delightful syrup serves multiple purposes, as it helps quench thirst and cool the body. It also possesses anti-parasitic properties. In traditional Iranian medicine, khakshir (Teff) is employed to address various bodily ailments. Teff syrup contains fatty acids such as linoleic acid and linolenic acid, along with vitamin B6, iron, magnesium, zinc, and manganese. Additionally, it is low in sodium, making it suitable for individuals following a heart-healthy diet.

In traditional Iranian medicine, Teff (Khakshir) is believed to possess various properties that can be beneficial to health. Some of these properties include:

Shallots (Moseer/Mousir/Mooseer in Iran) have been widely used in Iran for a long time and serve various culinary purposes. They are utilized as a seasoning in the preparation of seasonings, pickles, and aromatic dishes. Shallots are also employed for disinfecting buttermilk and yogurt. Similar to garlic and onion, shallots possess antioxidant, blood-thinning, and antibacterial properties, although their mineral and vitamin composition differs. Shallots are rich in antioxidants, flavonoids such as quercetin, vitamin A, and vitamin C, and important minerals like sulfur, potassium, and manganese.

In Iranian traditional medicine, shallots are recognized for their diverse properties that can contribute to health and well-being. Some of these properties include:

Sesame seeds are derived from the sesame plant and are regarded as one of the oldest oil crops globally. They are highly nutritious, with just 100 grams of these seeds containing 573 kcal of energy. These seeds are rich in sesamolin and sesamin, two valuable and beneficial phenols for the human body. They also contain iron, manganese, calcium, magnesium, zinc, and a range of B vitamins (B1, B3, B6, and B9).

In Iranian traditional medicine, sesame seeds are recognized for their various properties. Some of these properties include:

Citric acid is a mild edible acid found in a wide range of fruits, particularly citrus fruits. The sour taste of citrus fruits can be attributed to the presence of citric acid. It is used as a preservative and flavor enhancer in the food industry, available in both powdered and liquid forms. The tangy flavor in many processed foods like candies, lozenges, chewing gum, canned fruits, etc., is due to the inclusion of citric acid. Citric acid is highly sought after as a citrus essence due to its versatility and potent antioxidant properties.

In Iranian traditional medicine, citric acid is recognized for its various properties. Some of these properties include:

Cinnamon is renowned for its delightful fragrance and delicious flavor. Nowadays, cinnamon is widely enjoyed in various forms, including cinnamon tea (Damnoosh), a combination of cinnamon and honey, cinnamon-infused spirits, and more. The cinnamon spice we use in cooking is derived from the bark of the cinnamon tree. Depending on your preference, you can obtain cinnamon sticks or ground cinnamon powder. Cinnamon is rich in antioxidants and contains vitamins such as A, B6, and B12, as well as minerals like calcium, iron, and magnesium.

In Iranian traditional medicine, cinnamon is known for its various properties. Some of these properties include:

Ginger is recognized as a “medicinal treasure” in Ayurvedic medicine because of its numerous health benefits. Ginger powder can be used in salad dressings, sautéed or roasted vegetables with a small amount of oil, and in the preparation of fish and chicken dishes. Ginger contains gingerol, a compound with powerful antioxidant and anti-inflammatory properties. It is also a plentiful source of vitamins A, C, and E, magnesium, potassium, phosphorus, and iron.

In Iranian traditional medicine, ginger is recognized for its various properties. Some of these properties include: