There is not a single day that I can make food without some spices. And I don’t mean bottled spices, but fresh ones that I buy from the market. This is because I learnt the benefits of these spices long time ago as a child.GarlicYou may not like the smell of garlic, but when eaten daily garlic can help lower heart disease risk by as much as 76 per cent. Garlic can reduce cholesterol levels (by between 5 and 10 per cent in some studies), by thinning the blood and thereby staving off dangerous clots, and by acting as an antioxidant. Garlic’s sulfur compounds also appear to ward off cancer, especially stomach and colorectal cancer. CayenneCayenne pepper is used for treating shingles pain, patches for arthritis, muscle painand diabetes-related nerve pain?CinnamonCinnamon is one of the most powerful healing spices. It has the ability to improve blood sugar control in people with diabetes. Some of its natural compounds improve insulin function, significantly lowering blood sugar with as little as 1/4 to 1/2 teaspoon a day. The same amount could cut triglycerides and total cholesterol levels by 12 to 30 per cent. Cinnamon can also help prevent blood clots.GingerGinger has the ability to combat inflammation. Several studies have found that ginger reduces pain and swelling in people with arthritis. It may also play a role in preventing and slowing the growth of cancer.MustardMustard seeds contain compounds that studies suggest may inhibit the growth of cancer cells. Mustard also packs enough heat to break up congestion, the reason it was traditionally used in chest plasters.