Potential health benefits of spices used in Ethiopian cuisines
By Worku Abebe
February, 2006
Spices are aromatic plant materials that are primarily used for cooking. Recently, it has become apparent that the use of spices can yield health benefits. In Ethiopia, spices are important ingredients of foods and beverages of many ethnic cultures. Since these ingredients are usually consumed on a regular basis in relatively large quantities, they can have significant health effects on a large sector of the Ethiopian population. In this article, the major medicinal properties of the commonly used spices in Ethiopian cuisines are summarized as shown in Table 1. This information is intended only to educate consumers. It should be noted that some of the information presented remains to be further established.
Spices are endowed with medicinal properties because they contain special chemicals/constituents that possess biological activities. The major chemicals reported having such properties are included in Table 1. Consequently, many spices have been used for treating or preventing a variety of ailments in traditional, alternative/complementary as well as conventional medical practices.
In addition to the unique biologically active chemicals they contain, apices also have some other nutritionally relevant ingredients. In this regard, reports demonstrate that most spices are rich in fiber. Fiber from various sources has been shown to play an important role in the prevention of certain conditions such as constipation, hypercholesterolemia and colon cancer. The protein content of many spices, like anise (insilal) and fenugreek (abish), is comparable to that of whole grains and legumes. A number of spices also contain appreciable amounts of essential amino acids such a lysine and threonine. Mustard/brassica seed (senafich) is also reputed to contain a substantial quantity of tyrosine, an amino acid important in the prevention or treatment of hypothyroidism. The calcium, magnesium, iron, sodium, phosphorus and potassium contents of a variety of spices have been reported to be significant, depending upon the environment where the spices are harvested from. Spices like coriander (dimibilal), cloves (kerunfud), anise (insilal) and black cumin (tikur azmud) are particularly rich in sodium, and thus their use may be contraindicated in therapeutic diets in which sodium is restricted (e.g. hypertension). Garlic (nech shinkurt) is also known to contain substantial amounts of selenium and germanium, minerals with antioxidant properties. With regards to vitamins, some spices contain significant levels of certain kinds of these nutrients. Garlic (nech shinkurt) and fenugreek (abish), for example, contain appreciable quantities of vitamins A, B, and C. Further, garlic (nech shinkurt) is also rich in vitamin E. Most of the other spices contain at least some of the common kinds of vitamins. While the quantities of some of the minerals and vitamins present in spices may be small, it is believed that they contribute to the overall daily intake. In addition, by the virtue of their ability to improve appetite for food intake, spices can also be nutritionally important from this perspective.
In the last three decades, mainly because of their medicinal values, the use of spices and other herbs has increased markedly in most regions of the world, including Europe and North America. For instance, during this period, herbal medication in the USA has grown into an industry worth an average of $1.5 billion per year, with projected annual growth of 15%. The increase in the consumption of herbal medicines has been associated with a parallel growth in international trade of spices and other herbs. The raising interest in herbal medicines (including medicinal spices) is believed to be the consequence of various factors, including dissatisfaction in the services of the conventional medical establishment, apprehensions concerning the toxicity and safety of synthetic pharmaceutical products on the part of consumers, and ease of accessibility. To keep up with consumers’ demand, many companies have emerged recently cultivating spices and other medicinal herbs, and/or manufacturing and distributing herbal products. Most products are manufactured from whole plant parts or crude extracts in various dosage forms including tablets, capsules, tinctures, tea bags and creams. These dosage forms are preferred as they can easily be utilized by consumers. Most manufactured products are more potent /powerful therapeutically than the unprocessed plant materials.
Manufactured herbal remedies reach the consumer in various ways. In the US, with a few exceptions, all herbal medicines, including those derived from spices, are marketed as dietary supplements in health food stores, pharmacies and supermarkets. These products can be obtained without prescriptions or professional consultations. This kind of health delivery system is considered to be part of the practice of what is now known as alternative or complementary medicine. Recently, attention has been given by concerned authorities to scientifically validate and possibly utilize this aspect of health service as part of the conventional medical system. This is in contrast to the practice in most European and Asian countries where plant-based medicines represent a substantial part of the rational drug therapy. For instance, in countries like Germany, France, Britain, Italy, Austria, Switzerland and Japan, plant drugs and phytomedicines are largely an integral part of conventional medicine. In these countries, professional control of the utilization of herbal medications is mostly in order. Besides the use of herbal products as over-the-counter items, they are also prescribed by physicians more or less on a regular basis. Further, in a number of Asian countries like India and China, medicines derived from spices and other plants are extensively employed in traditional medical practices (eg. Ayurvedic and Unani), in addition to their uses in conventional medicine.
From what has been described, consumers should, therefore, be aware that the spices taken with foods regularly can have medicinal and/or nutritional values, the former being much more prominent. Although the consumption of spices with foods might appear less important compared to their use as manufactured products, in the long-term (chronically) this may also be equally (or even more) important.
Whether or not spices are used for medicinal and/or nutritional purposes in our traditional medical practice has not been adequately documented. In addition, no attempts have been made to develop scientifically the use of Ethiopian spices for these benefits. From the information available in the literature, there is a huge potential to be taken advantage of these plants both medicinally and commercially. In other words, the experiences gained so far in other countries in this area can provide a useful lesson for the exploration of the potentials of local spices plants. What can be gained from this new experience can further be used for developing other herbal remedies from our own natural resources.
In the meantime, however, it should be recognized that the inappropriate use of spices and other herbs, or products thereof can lead to possible health hazards, making the efforts a disadvantage rather than an advantage. These effects are expected to be more pronounced with the intake of high doses of the materials.
The information contained in this article is far from complete and readers are encouraged to conduct their own search for a better understanding of the health effects of spices. The author can be contacted through the above email address for additional help. This information is an updated and expanded version of the material originally published by the author in Ethiopian Bir Magazine in 1998.
Table 1. Potential health benefits of spices used in Ethiopian cuisines
By Worku Abebe (wazeleke@yahoo.com)
Key: N= common English/Amharic names; C= major active constituents; B= potential health benefits
N: Abyssinian thyme/Tosign
C: Volatile (essential) oils including cymene, methylchevicol, borneol, cineole, terpinene, thymol, linalool, carvacol; flavonoids; triterpenes; tannins
B: For respiratory problems (cough, bronchitis, soar throat), gastrointestinal disorders (colic, dyspepsia, gastritis, flatulence, diarrhea); halitosis; rheumatism; as appetite stimulant, diuretic, anthelminthic, [externally counterirritant, antimicrobial, anti-inflammatory certain skin disorders].
N: Anise/Insilal
C: Volatile oils such as anethole, methylchavicol and terpenes; furanocumarins; flavonoids; phenylpropanoids; rutin; sterols
B: Carminative relieving flatulence, indigestion and spasm/colic; expectorant; antiseptic/antimicrobial; antiasthmatic; induces milk production and sexual drive; [externally for lice and scabies]
N: Basil/Besobila
C: Volatile oils of various types: estragole, methyl chavicol, cineole, linalool, methyl cinnamate
B: Gastrointestinal problems; for colds; for periodontal (gum) diseases and to inhibit plaque
N: Bishop’s Weed/Nech azmud
C: Furanocumarins, flavonoids, tannins
B: Carminative, generally calming the digestive system; diuretic; for vertigo and angina; antiasthmatic; [xternally for psoriasis]
N: Black cumin or black seed/Tikur azmud
C: Volatile oils of various types, saponin; thymoquinone, nigellone and other alkaloids
B: Carminative relieving flatulence, stomach pain and colic; respiratory problems; anti-inflammatory; antihypertensive; [externally antiseptic]
N: Black pepper/Kundo berbere
C: Volatile oils including thymol, camphene and terpenes; alkaloids
B: Stimulates the digestive and circulatory systems; for rheumatic pain, gum diseases and toothache; antipyretic; [externally antiseptic]
N: Caraway/Not well defined
C: Volatile oils including carvone; flavonoids
B: Similar to anise; carminative reliving flatulence and spasm; improves appetite; for bronchitis and menstrual cramps; expectorant; general tonic; diuretic; induces milk production; [externally for scabies]
N: Cardamom/Korerima
C: Volatile oils including cineole, camphore, borneol, pinene, humulene, caryophllene, carvone, terpinene, sabinene
B: Carminative for gastrointestinal discomfort, digestive stimulant; for liver complaints and colds (cough, bronchitis), fever, mouth inflammation
N: Cumin/Kamun or Insilal
C: Volatile oils including cuminadehyde, monoterpines; flavonoid glycosides
B: Carminative, reliving spasm; diuretic, anticancer, antimicrobial
N: Chili pepper or cayenne/Mitmita
C: Volatile oils, capsaicin, carotenoids, steroidal saponins, flavonoids
B: Carminative, relieving spasm; general tonic increasing circulation, anticoagulant; for peptic ulcer; to reduce cholesterol; [topically counter-irritant, anesthetic/analgesic and antiseptic]
N: Cinnamon/Kerefa
C: Volatile oils including cinnamaldehyde and eugenol; limonene; coumarins; tannins; mucilage
B: Carminative, reliving spasm; general tonic; antiseptic; antidiarrheal; antidiabetic; to lower cholesterol and lipids; for gum disease; to stimulate circulation, antiinflammatory
N: Clove/Kerunfud
C: Volatile oils including eugenol, acetyleugenol, methylsalicylate, pinene, gallic acid, vanillin and vanillin; tannins
B: Carminative, reliving spasm; aphrodisiac; antioxidant; antipyretic; antimicrobial, anesthetic; anti-inflammatory for gum, throat and tooth problems
N: Coriander/Dimbilal
C: Volatile oils including delta-linalool, alpha-pinene and terpinine; flavonoids; phthalides; coumarins; phenolic acids
B: Carminative relieving indigestion, flatulence and cramps; aphrodisiac; [topically for rheumatic pain and antimicrobial]
N: Dill/Insilal or Kamun
C: Volatile oils such as limonene and carvone, and fatty oils
B: For general digestive problems, hemorrhoids, respiratory and urogenital problems, antiinflammatory, antimicrobial, diuretic, antihypertensive, sedative
N: Fennel/Insilal or Kamun
C: Fennel oil, containing several essential oils including camphor, limonene, fenchone and anethole
B: To induce milk production, menstruation and labor; increase libido; antiinflammatory; for respiratory problems, for indigestion and colic; diuretic
N: Fenugreek/Abish
C: Volatile oils; alkaloids including trigonelline, saponins (eg., diosgenin); flavonoids; coumarins; isoleucine; steroids; coumarins; mucilage
B: Antidiabetic/to lower blood glucose; to lower cholesterol; as emollient; to relieve indigestion and gastritis; antipyretic; to gain weight; orally for gum abscesses, boils, burns and ulcers; anti-inflammatory; to induce milk production [topically ant-inflammatory]
N: Garlic/Nech shinkurt
C: Volatile oils including allicin and alliin; alliinase (active enzyme); scrodinins
B: Antioxidant; anti-inflammatory; antithrombotic; anti-platelets; antihypertensive; anti-cancer; anti-microbial; expectorant; to relieve digestive disorders; for atherosclerosis, diabetes, respiratory and gastrointestinal disorders, coronary artery diseases
N: Ginger/Zinjibil or Gingibil
C: Volatile oils including zingiberene; oleoresin including gingerol and shagaols, zingerone
B: Carminative, tonic, anti-vomiting particularly for motion sickness; anti-inflammatory; antimicrobial; cough suppressant; for atherosclerosis
N: Long pepper/Timiz
C: Piperine, piperidine, chavicin
B: Reported traditional uses include appetite enhancement; for gastrointestinal upset; abortifacient; aphrodisiac; analgesic; diuretic; amoebicidal; antiiflammatory; for respiratory problems and epilepsy; [bactericidal externally]
N: Mustard or brassica seed/Senafich
C: Volatile oils, sinigin
B: For stomach ache, constipation, bloating, amoebic dysentery; [Topically counter-irritant and local anesthetic]
N: Nutmeg/Gewz
C: Fixed oil, volatile oil (camphene, dipentene, eugenol, limonene, sabinene, terpinene, etc)
B: For gastrointestinal disturbances; to induce menstruation, abortifacient; for insomnia, rheumatism and sore mouth; hallucinogen
N: Onion/red shallots/Keyi shinkurt
C: Volatile oils, allicin and alliin; flavonoids; phenolic acids; sterols
B: Similar effects as garlic but milder; appetizer; antimicrobial; for colds (cough and flu), cardiovascular problems, and accelerating wound healing
N: Paprika/red pepper/Berbere
C: Generally, similar to those of chili pepper/cayenne (mitmita)
B: Same as chili pepper/cayenne but milder
N: Peppermint/Nanna
C: Peppermint oils including menthone, methyl acetate, cavone, cineole, menthol and menthofurane; limonene; pulegone; sabinene, tannins; pinene, salicylic acid; flavonoids
B: Carminative and for various gastrointestinal disorders, sore throat, cold and cough, toothache; headache; [topically as anesthetic and antiseptic]
N: Rue/Tena adam
C: Volatile oils including undecanone; flavonoids including rutin; furanocomarins including bergapten; furoquinoline and other alkaloids
B: Stimulates uterus and promotes menstruation; for hysteria, epilepsy, vertigo, colic, multiple sclerosis, intestinal worms and eye problems; anti-hypertensive; nervousness; antimicrbials (Note: uterine effect can cause abortion in pregnant women)
N: Turmeric/Erid
C: Volatile oils (zingiberene and tumerone); curcumin; resins
B: Antioxidant; anti-inflammatory, antiarthritis; antimicrobial; for stomach pain and indigestion; lowers cholesterol.
