What spices can and should be added to coffee
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A cup of fragrant coffee in the morning is an unchanging ritual the beginning of a new day for many. Preparing this drink can turn into a whole art, and trying yourself as a barista is available to everyone. Just add spices to your usual coffee.
Cardamom
Thanks to cardamom, coffee will acquire a subtle note of spices and a delicate earthy aroma. This spice contains potassium, fiber and iron – which will help ease stomach problems if you have them.
Cayenne
Get rid of headaches and indigestion with a cup of coffee? Why not: it is this spice that will make the drink not only so useful, but also give it a special taste. And at the same time, cayenne pepper even accelerates the metabolism and reduces the feeling of hunger – an ideal option.
Cloves
The bright aroma and note of smoked spice in coffee is unlikely to leave anyone indifferent. Cloves have antibacterial properties and are rich in antioxidants, which is another plus in favor of this experiment with a familiar drink.
Nutmeg
This spice will give the coffee a soft, barely perceptible nutty note. The list of beneficial properties of nutmeg can be enumerated for a long time: it has a positive effect on the skin of the face, and is a powerful anti-inflammatory agent that improves digestion. Some studies even confirm that the spice helps in alleviating depression.
Cinnamon
The bright note in coffee is thanks to cinnamon. This spice will fit into the taste of any variety of this drink.
Cocoa
Aroma coffee with hints of chocolate is a great option for those with a sweet tooth. Unsweetened cocoa powder will even help lower cholesterol and blood sugar levels.
Rosemary
Another spice with anti-inflammatory properties and antioxidants in the composition. Gentle earthy spice – these are the notes that will appear in coffee.
Turmeric
Many people know about the benefits of this spice. Turmeric will help make the taste of coffee spicier and deeper, and at the same time it will also have a positive effect on digestion. Optimal combo.
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