HERBS & SPICES (continued): • Nutmeg is harvested from the seeds of the fruit of the large evergreen nutmeg tree, native to the West Indies. This tree grows to a height of about 60 feet, and yields both nutmeg and mace. The seeds are grated to produce nutmeg, while mace comes from the lacy threads that surround the seed. Nutmeg may spice up your desserts, but its medicinal uses are many. Ancient Chinese medicine called for using its oil for digestive ailments, relieving inflammation, and reducing joint pain. Nutmeg is a good source of Vitamin C, many Bcomplex vitamins, copper, potassium, calcium, iron, and zinc. Some claim it promotes a restful night’s sleep when steamed and inhaled. Nutmeg contains the same essential oil as cloves, eugenol, that can be used for toothache relief. • Sweet aromatic cloves are used in baking and flavoring meats such as ham and lamb, as well as serving as an anesthetic for a toothache. Eugenol oil can also reduce blood sugar in diabetics and help relieve indigestion. Naturopaths claim that rubbing a mixture of oil of cloves and mustard into aching joints and muscles will reduce pain. Some people say that drinking water in which a few cloves have been boiled will help relieve a cough.
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• Cinnamon, one of the oldest known spices, comes from the bark of a cinnamon tree, bark that must be processed immediately after harvesting, while it is still wet. Cinnamon was a gift fit for a king in ancient times, and in Rome, a pound of the spice was worth ten months’ wages. It’s been shown to help with indigestion and upset stomach. Diabetics will be happy to know that cinnamon seems to contribute to reduced blood glucose levels and increased insulin production. Some studies indicate that it promotes lower cholesterol and relief of arthritis pain.