Cancer is a word that seems to strike fear into the hearts of almost everyone who hears it, regardless of age, gender or socio-economic status. There are good reasons to fear. Although various cancers have high survival rates, fighting the cancer itself can be almost as horrible as succumbing to the disease. By using the following six Indian spices in the diet, it is possible to significantly reduce the probability of developing cancer.

Cumin

Cumin is popular as a digestive aid, many people do not realize that cumin is also a powerful antioxidant. The seeds, which are often chewed by a handful of Indians who want to have a good digestion after their meal, also contain thymoquinone. This compound helps reduce the spread of cells that can cause colon cancer.

Oregano

Although commonly consumed in a variety of Italian dishes and pastas, as well as for flavoring pizza sauce, oregano also has anti-cancer properties. Because of its anti-microbial properties, a teaspoon of oregano is likely to stop the growth of malignant cancer cells, such as those that cause prostate cancer.

Ginger

Ginger has long been prized for its healing qualities. In addition to reducing cholesterol, ginger is also known to increase metabolism. Now, people who like to add ginger to their favorite dish are also killing the cells that cause cancer. While it is easily added to dishes such as salads, fish and vegetables, chewing it with fresh parsley can help make the smell of the root more tolerable.

Safran

Crocetin, a carotenoid dicarboxylic acid that is contained in saffron, helps delay the progression of cancer. In addition, this compound has been able to reduce the size of cancerous tumors by 50%. Even though it is expensive, its benefits can be appreciated by ingesting just a few of its threads.

Cinnamon

Prized as a flavoring agent in a variety of dishes, including breads, desserts, side dishes and main courses, only half a teaspoon of cinnamon is needed each day to benefit from its many anti-cancer properties. Cinnamon is known to inhibit the formation of new vessels in the body as well as reducing tumor growth.

Fennel

Anethol is a compound found in fennel that allows the spice to resist cancer cells. Fennel decreases enzymes, which encourage cancer cells to multiply. This spice also contains a plethora of other antioxidants and phytonutrients.

Simply by enjoying tasty, well-seasoned foods on a daily basis, people can reduce their chances of fighting a number of cancers. With the right combination of spices, one can expect a long and healthy life.