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GOODNESS
Cardamom: This is a delicious spice with a citrus-like aroma that adds a wonderful flavor to Indian foods, among others. It is also know to be good for your liver, which in turn is good for entire body, since your liver helps you detoxify your blood. It is also good for your digestion, and is known to help with gas and the cramps that causes. The only caveat is that you might want to hold off on the cardamom if you are worried about gallstones. Otherwise, it can be a great addition to your recipes.
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
Mustard seed: Mustard is the seed of a type of brassica, making it a cousin to broccoli and cabbage. As such it loaded with powerful cancer fighters. We're not talking about the yellow American stuff that you find in ballparks (not always top quality), but the hearty seeds in your spice rack or what you might find in a quality condiment. The quality seeds are good for both your liver and your circulation.
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Recipe

Quince and Currant Chutney

serves
prep time: 10
cook time: 45

ingredients

  • 1 pound quinces (about 3 medium), peeled, quartered, cored, cut into 0.333 inch cubes (about scant 1 quart)
  • 1 1/2 cups apple cider
  • 1 1/2 cups chopped red onion
  • 1/2 cup apple cider vinegar
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup dried currants
  • 1/4 cup minced peeled ginger
  • 2 teaspoons grated orange peel
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cardamom
  • 1 dash salt

directions

Mix all ingredients in heavy large saucepan, bring to boil. Reduce heat to medium-low and simmer until almost all liquid is absorbed, stirring often, about 45 minutes. Discard star anise. (Can be made 4 days ahead. Cover, chill.)

*A brown star-shaped seedpod, available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Test-kitchen tip: The hard core of the quince must be removed with a knife after each fruit is quartered. If the core is too hard to remove safely with a knife, trim pieces of fruit from around it, then cut the pieces into smaller cubes.