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

51. Sassafras: The Aromatic Blood Purifier

Sassafras, a spice made from the dried root bark of the sassafras tree, is a key ingredient in traditional root beer and Creole cuisine. While it's no longer widely used in commercial food due to a now-debunked health concern, its traditional use as a "blood purifier" is rooted in its benefits for heart health. Sassafras contains compounds like safrole, which, in small amounts, can help improve circulation and support liver function. A healthy liver is essential for managing cholesterol levels. Its warm, sweet flavor is reminiscent of root beer and can be used in small quantities to add a unique, aromatic depth to stews, broths, and sauces.

52. Grains of Paradise (Aframomum melegueta): Thermogenic Fat Mobilizer

Grains of Paradise, a spice related to ginger and native to West Africa, offers a pungent, peppery flavor with a subtle citrusy finish. Their unique cholesterol-lowering and lipid-regulating effect comes from their thermogenic properties, distinct from the action of piperine or curcumin. The active compounds, such as 6-paradol, have been shown to selectively activate Brown Adipose Tissue (BAT) . This is a type of fat that burns calories to generate heat. By increasing the body's overall metabolic rate and specifically promoting fat burning, this spice helps with general weight and lipid management, which in turn reduces the systemic load on the cardiovascular system and improves cholesterol levels. Use them as a more nuanced, exotic alternative to black pepper in savory dishes and spice blends.