Spices and Vegetables used in Traditional Chinese Medicine (TCM) I

Cinnamon – It lowers blood sugar and in TCM it also helps to warm up the body and improve blood circulation. Therefore cinnamon is good to eat with any kind of meat but better in a bone broth.

• Gui Zhi is the cinnamon twig. In TCM cinnamon twig is pungent and warm herb which increases blood circulation and reduces pain due to physical exertion.
• Rou Gui is cinnamon bark. In TCM cinnamon bark is used for warming up the body, therefore, it is good to use for people suffering from cold.

Cilantro – It helps with GI tract disorders, reduces heavy metal, and lowers blood sugar. Cilantro has a very strong smell and taste so people may have difficulty eating this but if you enjoy the taste and smell then it can be eaten with any kind of meat to benefit your health.

Cumin – Cumin is one of the most widely used spice and often used for barbeque. It helps with digestive absorption and due to the aroma it helps with circulation and stimulates digestive system. Good to use it with fatty meat to absorb oil.

Cayenne/any hot pepper – Hot peppers help to increase blood circulation and energy level. It can also open up the chest allowing easier breathing. A small amount can stimulate the digestive tract and increase mucus secretion. In contrary large amount can cause diarrhea, vomiting, and irritate GI tract. Hot peppers can be taken with any meat.

Parsley – Parsley is rich in mineral and vitamins. Additionally, it is natural diuretics. They are good to be used with broth due to distinct smell but just like cilantro if you like the flavor can be added to any dish.

Turmeric – Turmeric helps the liver to detoxify and cleanse the blood. Too much can upset and damage the stomach due to its bitter and pungent taste. In TCM turmeric is thought to increase blood circulation and reduce blood clots. Scientifically turmeric was proven to benefit the neurological and circulatory system. Turmeric is the best to be used in soup to reduce overwhelming flavor.

• Yu Jin is the tuber which is branched from the main root of turmeric. It is used to reduce blood clots and increase blood circulation
• Jiang Huang is the main root of the turmeric. It is used to reduce blood clots, increase blood circulation and open up the lungs.

Garlic/onion/chive – These garlicky vegetables improve circulatory system, blood quality, and immune system. Their effectiveness is thought to be due to the organosulfur compounds. Therefore correct amounts can benefit your health. When they are consumed with meats bad effects of cholesterol and fat can be reduced. Too much garlicky vegetables can create toxins due to the sulfur. If you cook these garlicky vegetables long time, they give sweet taste and it can be used with any soup to enrich the flavor.

• Xie Bai is the white part of Chinese chive. It is used to invigorate dormant energy and open up the chest. It is used to warm up the body.
• Cong Bai is the white part of spring onion in TCM. It is used to induce sweating and help with common cold. Cong Bai can also warm up the body and reduces toxicity in the body.