Using Food As Medicine: Amazing Benefits of Spices & Heal The Body | Ren Patel
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Published 2024-05-08
I have the Queen of Spice from Ren’s Kitchen on the show today talking about everything to do with sourcing and investing in the best spices for your food, not just from a nutritional standpoint, but a flavour perspective too.
I’ve always been a fan of spices for their medicinal properties, but today I was blown away by how much Ren taught me about spices and I was shocked at how different spices can taste in their raw whole form.
Ren has been in the spice business for years and has some of the best chefs and restaurants use her spices. Tom Kerridge, Bubala, Palomar, Raffles hotel, Ottolenghi to name a few.
Remember, spices add diversity to your plate – they count as 1/4 point each and we’re aiming for 30 different plant points a week! Even used in small amounts, the addition of spices is suggested to improve gut microbiome composition and reduce markers of inflammation. Plus they have been part of the diet of human populations for thousands of years and add a ton of flavour.
Today we talk what we’re doing WRONG when using spices, what Ren has taught people in her cooking classes and how to source correctly and how to spot the best spices in the market.
You can find out more about Ren and Rens Pantry on her website renspantry.com.
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All Comments (10)
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Can't believe there are only 76 "likes" so far - this was an eye opener! But it all makes perfect sense - I never taste my spices so that's the first thing I'll do. Of course price is an issue, but if I end up ditching some of them I'll have to replace them with fewer. I can't be the only person who has several jars lurking in the cupboard that I don't really use. So fewer and better quality will be the way I'll go. Thank you! You are always honest and ask your guests good questions. Your attitude to food and health is so helpful and inspirational! 👍
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Really interesting, I will change the way i buy spicesI get she was promoting her brand, but would love other recommendations too, she can't be the only one. Thanks for a great show.
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Fantastic informative podcast as always - I’ve never even come across raw coriander (apparently!) I just want to clarify that SALSA accreditation doesn’t have any bearing on ethics - it is an advanced hygiene and traceability process that many large businesses require from their suppliers. It is not anything like being a B Corp and I have worked for (and left!) several companies that are SALSA accredited but have little to no ethics when it comes to their humans supply chain, environment or quality of ingredients - ethics is not a part of the assessment process. Thanks as always Dr Rupy.
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Yeah on the cheat sheet! When is it coming out?
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Wow! this was so interesting, I really learnt a lot 😁
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Rupy, you’re making me feel tragic with these “experts” 😢 Everything I do is wrong from bread to spices ?? I can’t afford the Irish bread she sells at $25 a loaf even if I lived in Ireland and this spice expert is in the UK too.
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I would like to see real data on this
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I disagree with the green raw and brown cooked corriander. I grow corriander and harvest the seeds when they've gone past green and turned brown. They're not cooked. But gone to seed naturally. They taste lovely. Stronger and more pungent than shop stuff.
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This dr has nice, big kitchen.
