Five Seasonal Seasonings   When my older daughter was a toddler, she was fascinated with herbs and spices. She would stand in front of our under-counter spice cabinet, one by one, unscrew the lid of each jar, sniff its contents, screw the lid back on, replace the jar, and move on to the next spice. Occasionally she would stick her finger or tongue into a jar and taste the spice, too. In the cutest way possible she was exploring the seasonings that contribute flavor and depth to the foods we eat. Herbs and spices minimize the need for us to add excessive amounts of salt to foods, and preliminary research is showing that they may add health benefits, as well. Many seasonings are concentrated sources of protective antioxidants, vitamins, minerals, and phytonutrients. Phytonutrients are plant nutrients that may be beneficial for health, so you can potentially reap big nutritional benefits just by eating small amounts of herbs and spices. Today, I’m highlighting five of the most nutritious, versatile, and delicious seasonings: Cilantro, cinnamon, garlic, ginger, and turmeric.   Cilantro Let’s start with cilantro and coriander. This one is one of the most interesting to me. Cilantro and coriander are parts of the same plant, making it both an herb and a spice. The leaves and stems are called cilantro and the seeds are called coriander. The plant contains over 13 phytonutrients, including quercetin and limonene. Both the herb and spice may aid in blood sugar control. They may also help fight cancer and help you secrete digestive enzymes. Cilantro and coriander contain iron, magnesium, and manganese.   Some people carry a gene that makes cilantro taste like soap, but to other people it has a pleasantly pungent, fresh, green flavor. Coriander is one of the main ingredients in curry powder and is therefore commonly used in Indian and Asian cuisines. Both the herb and spice are also used in Mexican, Mediterranean, and Middle Eastern cooking. You can add them to salsas, soups, stews, curries, salads, vegetables, beans, fish, and chicken dishes.   Cinnamon Next is everyone’s favorite: Cinnamon. It contains cinnamaldehyde, an essential oil that gives it both its flavor and aroma. Studies have shown it may be beneficial for blood sugar control and insulin sensitivity in people with insulin resistance and type 2 diabetes. Additionally, cinnamaldehyde has antibacterial, antifungal and anti-inflammatory activity. Other studies have shown that smelling cinnamon may boost brain activity (be careful not to snort it, though)! The spice also contains calcium, iron, manganese, and fiber.   You can sprinkle cinnamon powder in cereal, smoothies, and coffee. It can be used in baking and to season meats. I use cinnamon to add flavor to my oatmeal so that I don’t need to add any sweetener. Cinnamon can be combined with turmeric, ginger, and cumin to make a Middle Eastern-flavored seasoning for meat, poultry, and vegetables. Check out my recipe that uses this mixture on our Show Notes page. It’s called Fall Flavored Vegetables.   Garlic Another popular seasoning is garlic, which is the bulb of the underground stem where the garlic plant stores its food. It contains sulfur compounds called allyl sulfides that may help prevent the growth of certain cancerous tumors. The sulfides can also help reduce cholesterol and make the blood less sticky, thereby possibly reducing the risk of stroke and heart attack. These sulfur compounds may also help boost our immune systems. Garlic is rich in the antioxidant mineral selenium, which is important for immune function and cancer prevention.   The key to reaping all of garlic’s health benefits is crushing, chopping, or slicing the cloves before using in order to release these phytonutrients. Whole garlic cloves do not contain the active forms of allyl sulfides. Allow prepared garlic to