Popular throughout the world, Indian spices have a long history of being used to provide a welcome burst of flavor in dishes that would otherwise be nearly tasteless without it. In addition to their amazing taste benefits, however, Indian spices have very real benefits to the health. In fact, by eating a diet that includes generous amounts of these following Indian spices, a number of cancers could be prevented.

Black Pepper

Often thought of as simply a necessary part of any dinner table, the lowly black pepper shaker can provide important anti-cancer properties. A chemical within pepper, called piperine, has important cancer fighting properties that make it a valuable ally.

Bell Pepper

Another member of the pepper family, bell peppers have a long history of helping to prevent cancer. With their brightly colored skins, these red, orange and green peppers contain enzymes that make them antioxidants and important in the fight against cancer.

Turmeric

With its bright yellow color, turmeric is one of the most recognizable of all the Indian spices. As an antioxidant, turmeric is not only great for fighting cancer, it can also aid in the prevention of diabetes and allergies. Using just a pinch each day to add a robust flavor to dishes is all it takes to reap the many benefits of this spice.

Ginger

This root spice contains generous amounts of both Vitamin A and Vitamin C. This makes it a good immune system booster which can help keep cancer cells from taking hold and keep the disease away.

Read more: http://blogs.naturalnews.com/top-indian-herbs-spices-help-prevent-cancer/