Spices make your food more delicious and interesting, but they do a lot more than that: they make it healthier, as well. In this course Kanchan Koya, who has a Ph.D. in molecular biology from Harvard Medical School, guides us through the wonders of coriander and sumac and cumin and turmeric, showing us how the act of cooking with these aromatic delights can fight inflammation, improve digestion, and bring us moments of sensory mindfulness in the kitchen.