One couldn’t think of a less appealing name, but this is a magical ingredient! Once you see what it does to food and to your wellbeing you won’t believe you lived without it! Now that we got over the horrible name, Dr. Ayala also gave it some good looks – no longer yellowish flakes, you can now judge it for what it’s really worth. Because if made right, it’s healthy, delicious and if you’re vegan or vegetarian it provides nutrients you may be missing. These one-celled blissful things are grown specifically for their nutritional, protein goodness. There’s no wheat or animal product in the production. B12 is added to complement this nutritional powerhouse. Nutritional yeast contain beta-glucan fiber, good for immunity.
Grown in India since prehistoric times, this tropical member of the ginger family has a bright golden-yellow color, and has long been used for pigment, ceremony and health. Turmeric features in ayurvedic medicine – the traditional Indian medicine – and is now extensively studied by modern scientists for its antibacterial, antiviral, anti-inflammatory, antitumor, antioxidant, antiseptic, heart protective, and digestive activities. Turmeric has a remarkably versatile flavor profile. Extensively used in Indian curries and Moroccan spice blends, it harmonizes, balances and complements Ayala’s Magic Spice. Turmeric is good source of vitamin C, magnesium, fiber, vitamin B6, iron, potassium and manganese.
Black pepper, the "king of spice" is the fruit of the black pepper plant, Piper nigrum. The chemical piperine, which is present in black pepper, causes the spiciness and facilitates the absorption of turmeric. It is a rich source of iron, manganese, potassium, vitamin C and K.
The Chile (Capsicum) family has many spicy members that have been eaten by native Mexican people as far back as 7000 BCE. The source of heat in chilies is Capsaicin, which releases endorphins and is a pleasurable pain that creates a sense stimulation and wellbeing. Heat is often measured in Scoville units, and there are chilies that range from mellow to palate scorching. Cayenne is a blend of ground chilies, combined to give consistent heat. It’s a good source of vitamins A, E, B6, C, and K, iron, magnesium potassium, and fiber.
In 1942 Columbus brought back hot and sweet chilies, and both the Spanish and Hungarian transformed the Capsicum annum -- a small kind of pepper, rich in pigment -- into a deep red powder we know as paprika. It has a well-rounded, balanced flavor, and although it’s a relative of chile peppers, it isn’t hot (spicy). Paprika is loaded with vitamin A and carotenoids, and also contains vitamin E, iron, vitamin B6 and other trace elements and antioxidants.