Spices That Lower Bad Cholesterol (and How to Use Them in Your Cooking)

33. Sichuan Peppercorns: The Tingly Protector

Sichuan peppercorns, a signature of Chinese cuisine, are unique in their ability to create a numbing, tingling sensation on the tongue. Beyond this distinctive feeling, they offer significant health benefits. They are rich in antioxidants, particularly limonene, which helps protect cells from damage and reduces oxidative stress. Research also suggests that the compounds in Sichuan peppercorns can aid in lowering cholesterol and improving blood flow. Their unique flavor profile, a blend of citrus and floral notes with a pleasant heat, makes them an excellent addition to stir-fries, marinades, and spice rubs for a delicious, heart-healthy twist.

34. Celery Seeds: The Mineral-Rich Regulator

Often overlooked, celery seeds are a powerful little spice with a long history of medicinal use. They contain phthalides, compounds that have been shown to help relax arterial walls, which can lead to lower blood pressure and improved circulation. These seeds are also a good source of fiber, which helps bind to and remove excess cholesterol from the body. Their robust, earthy, and slightly bitter flavor is an ideal addition to soups, stews, and brines. By adding celery seeds to your cooking, you can infuse your dishes with both a subtle flavor and a significant cardiovascular boost.