4 Healthy Ingredients You May Be Skimping On, From A Nutritional Psychiatrist

April 14, 2021 — 15:13 PM

According to nutritional psychiatrist Uma Naidoo, M.D., utilizing spices and herbs is a surprisingly easy way to increase the nutritional value of a dish. 

“In the U.S., we rarely think about these ingredients in terms of nutrition,” Naidoo says. “Salt and pepper have been widely used as a main seasoning, but the benefits packed in herbs and spices are mind-blowing.” 

Benefits: Turmeric, a golden Ayurvedic spice made from the root of Curcuma zedoaria, “is highly anti-inflammatory and may improve anxiety,” Naidoo says. 

Uses: Take turmeric as a supplement, add it to a golden latte, or use it to marinate chicken. 

Benefits: According to Naidoo, saffron (a vibrant red spice from the flower of Crocus sativus)  has antidepressant benefits. Plus, it may have aphrodisiac qualities. 

Uses: Add saffron to jasmine rice for a delightfully aromatic grain, pumpkin soup, a warm, spiced milk, or even a DIY face mask. 

Benefits: Along with supporting healthy blood sugar levels and providing antioxidative effects, Naidoo says rosemary can also improve memory and cognition. 

Uses: Seasoning olive oil with rosemary makes for an even more flavorful and nutrient-dense cooking fat. It's a lovely garnish for hearty dishes, like vegan pot roast or Italian veggie stews. You may also find it in supplements.

Benefits: “Ginger helps with digestion,” Naidoo says. In doing so, it’s also been shown to help soothe nausea and support overall gut health. It also contains anti-inflammatory properties. 

Uses: Ginger is often found in gut-supportive teas, in sesame-ginger seasonings for veggies or protein sources, or blended into smoothies. When you’re not using the root, be sure to store it properly.