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Nutrition and daily life

Spices — food card: flavour, aroma and caution

Saffron, sumac, cumin, cinnamon and dried mint: Azerbaijani cuisine is unthinkable without spices. When taste changes during treatment, spices can make food enjoyable again. This card covers their role and safe use.

Last updated: ~1 min read
Spices give food flavour and aroma
Figure 1.Spices give food flavour and aroma.

01Short answer

Spices add flavour and aroma, help reduce salt and can stimulate appetite when taste changes. In normal cooking amounts they are safe. During neutropenia add spices during cooking and choose sealed packs, because dry spices can carry germs. Spice capsules do not treat leukemia and can interact with medicines. With mouth sores, avoid hot spices.

02Simple explanation

Spices give flavour without salt.

When taste changes after chemotherapy, aroma can revive appetite.

Dry spices can carry germs; cooking destroys them.

Capsules and extracts can act like medicines.

03Scientific explanation

The FDA risk profile reports Salmonella in some imported spices; cooking reduces the risk.

Turmeric: according to NCCIH and MSK there is no evidence that curcumin treats cancer; high doses may affect clotting and some medicines.

Taste changes: the NCI suggests trying spices, herbs and marinades when taste changes.

04What happens in the body?

Which spices?

Saffron (plov), sumac (kebab), cumin, coriander seed, cinnamon, cloves, dried mint and fennel, all in normal cooking amounts.

Saffron threads in hot water release a golden colour.
Figure 2.Saffron gives plov its golden colour.

Safe use

Add spices during cooking. During neutropenia do not sprinkle raw spices on finished salads.

A pinch of spice is sprinkled into a steaming pot.
Figure 3.Add spices during cooking.

Storage

In a closed jar in a dry, dark place, away from steam. Throw away damp or mouldy spices.

On hard days

With mouth sores choose mild spices (cumin, dill, cinnamon) and set chilli aside.

05Spices: four steps

Sealed jars, swap loose ones, add while cooking, keep dry.

Sealed jar — Clean, dated.1Sealed jarClean, dated.
Not loose — Packaged instead.2Not loosePackaged instead.
Add while cooking — Germs are killed.3Add while cookingGerms are killed.
Keep dry — Away from steam.4Keep dryAway from steam.
FlavourWithout salt.
Less saltFor blood pressure.
SafetyCooking.

06Key points at a glance

TopicIn brief
Which spices?Saffron (plov), sumac (kebab), cumin, coriander seed, cinnamon, cloves, dried mint and fennel, all in normal cooking amounts.
Safe useAdd spices during cooking. During neutropenia do not sprinkle raw spices on finished salads.
StorageIn a closed jar in a dry, dark place, away from steam. Throw away damp or mouldy spices.
On hard daysWith mouth sores choose mild spices (cumin, dill, cinnamon) and set chilli aside.

07Key terms

Spices
Dried plant parts used for flavour and aroma.
Curcumin
The main compound in turmeric.
Extract
A concentrated plant substance.
Taste changes
Altered taste during treatment.
Mucositis
Inflammation of the lining of the mouth and gut.

08Key points

  • Spices give flavour without salt.
  • Add them during cooking.
  • Choose sealed packs.
  • Capsules are not a treatment.
  • No hot spices with mouth sores.

09Frequently asked questions

Does turmeric help leukemia?

No, there is no evidence. A little in food is fine; do not take capsules without your doctor.

Is saffron safe?

The normal amount used in plov is safe.

Can I use sumac?

Yes; during neutropenia from a sealed pack and ideally with a hot dish.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. Does turmeric help leukemia?

  2. Is saffron safe?

  3. Can I use sumac?

My questions

12Sources

  1. Memorial Sloan Kettering Cancer Center — About Herbs. Turmeric
  2. National Center for Complementary and Integrative Health (NIH). Turmeric
  3. Leukemia & Lymphoma Society. Diet Guidelines for Immunosuppressed Patients
  4. National Cancer Institute. Eating Hints: Before, During, and After Cancer Treatment
  5. World Health Organization (WHO). WHO guidelines on hand hygiene in health care
  6. Memorial Sloan Kettering Cancer Center. Hand Hygiene and Preventing Infection
  7. NHS. Food poisoning
  8. U.S. Food and Drug Administration (FDA). Safe Food Handling
  9. Food Standards Agency (UK). Cooking your food
  10. NHS inform. Preparing and cooking food safely
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
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