Here are some nutrition notes on the four key spices in my recipe for savory spice biscotti: cinnamon, cloves, ginger and nutmeg - which give these cookies their rich, holiday taste.
Research studies have shown that cinnamon can help lower the risk of high blood cholesterol, triglyceride and glucose levels. Of all these spices, cinnamon is one of the richest sources of antioxidants. Cinnamon also has anti-clotting and anti-inflammatory properties, which reduce clumping of blood platelets.
During the year-end holidays, cloves offer their uniquely warm, sweet and aromatic taste to eggnog, ginger bread and pumpkin pie, and also make a wonderful addition to my holiday biscotti. They provide antioxidants and anti-inflammatory benefits, and are an excellent source of manganese, dietary fiber, vitamin C and Omega-3 fatty acids, calcium and magnesium.
Gingerol, the active ingredient in ginger, has been shown to alleviate nausea, vomiting, motion sickness and morning sickness. It is a powerful antioxidant, and its anti-inflammatory abilities make it useful in fighting heart disease, cancer, Alzheimer's disease, and arthritis.
Nutmeg can help lower blood pressure, soothe a stomach ache, stop diarrhea and help to detoxify the body. It relieves stress and stimulates mental activity. Nutmeg has anti-inflammatory that help to reduce joint and muscle pain, and is good for the heart by helping to increase blood circulation and stimulate the cardio-vascular system.
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