Herbs and spices

For each one: how to use it, the best version, how to prepare it, what it does, and where it goes wrong.

Black pepper

It is not here for the taste. Piperine opens the door for compounds your liver would otherwise break down before you use them.

How to use it: On anything with turmeric in it, and wherever else you like it. A pinch is enough: this is a key, not a dose.

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The cinnamon you can use daily, because the compound that burdens your liver is not in it.

How to use it: Through oats, yoghurt, coffee, baking, and through savoury stews. Daily is fine, and that is exactly why this is the species.

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The one kitchen herb with a blood pressure effect you can compare to medication. Cutting it and waiting is half the work.

How to use it: Raw, or added late and briefly heated. In dressings, through guacamole, over roasted vegetables.

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Against nausea it is the best studied thing in your kitchen. Beyond that, more is claimed than measured.

How to use it: Fresh and grated through food, as tea, or pressed through a juice. For nausea, as tea or as a piece to chew.

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Demonstrably works on pain, and on its own barely reaches your blood. That is why black pepper stands next to it.

How to use it: Through hot food, in a curry, through soup, through rice. Always with black pepper and some fat.

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