The liver is the largest solid organ contained in the body and has several vital functions. The most important process, however, is the liver’s ability to cleanse the blood, produce the digestive compound bile, and store energy in the sugar form called glycogen, according to KidsHealth. Eating certain spices may help cleanse the liver to ensure its proper function and optimal health. Nonetheless, always consult your physician before consuming any spices.
Turmeric
Laurie and Alex Steelsmith recommend in their book “Natural Choices for Women’s Health,” that people should use turmeric to encourage the cleansing of the liver. This is due to the presence of curcumin, which increases the breakdown of cancer-causing compounds that attack the liver. In Chinese medicinal tradition, turmeric helps to heal and cleanse the liver as well. Additionally, an October 2010 article titled “Turmeric Could Prevent Liver Damage” published in “The Times of India,” says that curcumin may be effective in countering a fatty liver disease called non-alcoholic steatohepatitis.
Cumin
Cumin has a distinct flavor that is slightly bitter and peppery with a hint of citrus that comes in two varieties — black or yellow-brown. With a presence in several cuisines, most notably Mexican, Indian, and Middle Eastern, either cumin variety plays a role in cleansing the liver, according to Ann Gittleman in the book “The Fat Flush Foods.” Cumin may also stimulate the secretion of pancreatic enzymes, thereby enhancing the liver’s function in digestion and absorption, Gittleman notes. The two active ingredients in cumin arecarefull and limonene, which also have anti-cancer properties.
Saffron
Saffron is routinely used in India for liver disorders as well as digestive, respiratory, and kidney conditions, according to M. Kafi in the book “Saffron Production and Processing.” Saffron helps to increase the appetite and facilitate digestion, Kafi says. The essential oil helps to cleanse the liver, while also providing relief from urination problems and spleen ailments, according to Harish Johari in the book “Ayurvedic Healing Cuisine.” The heat-producing property of this spice also stimulates the metabolism.
Skyler White
Skyler White is an avid writer and anthropologist who has written for numerous publications. As a writing professional since 2005, White’s areas of interests include lifestyle, business, medicine, forensics, animals, and green living. She has a Bachelor of Arts in anthropology from San Francisco State University and a Master of Science in forensic science from Pace University.