Intended for healthcare professionals

CCBY Open access
Research

Consumption of spicy foods and total and cause specific mortality: population based cohort study

BMJ 2015; 351 doi: https://doi.org/10.1136/bmj.h3942 (Published 04 August 2015) Cite this as: BMJ 2015;351:h3942

Beware of Spices

Spices are seeds, leaves, stems, bark, and berries of plants that have a strong smell or taste. Common spices are ginger, cayenne, cinnamon, pepper, curry, basil, thyme, rosemary, and fennel. We use these spices to enhance the taste of our food. But spices are not food and must be used with restraint. Too much spice can ruin our food and our health.

Competing interests: No competing interests

05 August 2015
Hugh Mann
Physician
Retired
New York, USA