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

49. Annatto Seeds: The Colorful Antioxidant

Annatto seeds, with their vibrant red-orange color, are often used as a natural food coloring and a mild flavor enhancer in Latin American and Caribbean cuisines. The color comes from a powerful antioxidant called bixin. Bixin has been shown to protect against the oxidation of LDL cholesterol, a crucial step in the development of atherosclerosis. Beyond their protective benefits, these seeds have a subtle, earthy, and peppery flavor. To use them, you can steep them in hot oil to create a flavorful, colored oil for rice or stews, or grind them into a powder for spice rubs and sauces. Annatto adds a beautiful visual element to your dishes while working to protect your heart from the inside out.

50. Mahlab: The Aromatic Heartwood

Mahlab is a unique spice made from the ground seeds of a cherry species, and it's a key ingredient in Middle Eastern and Greek baking. It has a complex, nutty, and slightly bitter flavor with notes of cherry and almond. While its primary use is in sweets and pastries, its health benefits are worth noting. Mahlab is rich in coumarins, plant compounds that have been shown to help reduce blood clotting and improve circulation, both of which are critical for cardiovascular health. By incorporating mahlab into your baking—think breads, cookies, or cakes—you can enjoy its aromatic flavor and add a subtle, protective boost to your heart.