Quick, easy, full of flavor!
HERBS AND SPICES
Spices and herbs are great for adding to your everyday food. They have the power to completely transform your meals and experience in the kitchen. They play an important role in food preparation by adding unique flavors, color, and variety, and a lot of spices can replace sugar and extra salt.
Herbs – Products of aromatic plants that come from moderate temperature zones.
Spices – Products of tropical plants.
Usually, the leaves of herbs are used, whereas spices may come from bark, berries, flower buds, roots, or seeds.
Here is some great information from Katie Wells, the “Wellness Mama”:
All spices originate from plants: flowers, fruits, seeds, barks, leaves, and roots. Herbs and spices not only
improve the taste of foods but can help preserve them for longer periods of time. Herbs and Spices have antibacterial and antiviral properties, and many are high in B-vitamins and trace minerals.
BENEFITS OF SPICES
Excerpts Taken from Source: 5 Spices That Heal by Deborah Tukua | Posted In: Healthy Living
Turmeric
A powerful antioxidant and natural antibiotic that boosts the immune system and protects against cancer and liver and lung damage. Its anti-inflammatory properties are extremely helpful at reducing the inflammation and pain associated with all types of arthritis including rheumatoid arthritis. It also stimulates circulation.
Culinary Uses of Turmeric
Turmeric is the main ingredient in curry powder. Use when preparing traditional Indian cuisine, chicken, fish, egg dishes, rice, cream sauces and salad dressing, mayonnaise, mustard, dry spice rubs, marinades, soups, hot tea, corn, and pickle relish, and chow-chow.
Cinnamon
It is rich in antioxidants, helps regulate blood sugar levels, and is helpful in preventing or improving diabetes. It assists in the proper digestion of food and contains anti-inflammatory properties that help heal digestive disorders as well as joint and arthritic pain. In addition, it boosts metabolism for weight loss. To curb your appetite, add a cinnamon stick to a glass of water or tea and sip between meals.
Culinary Uses of Cinnamon
Ground cinnamon can be sprinkled on baked sweet potatoes with honey butter, in fruit salads, applesauce, and yogurt, over hot beverages, in pancake or muffin batter, pies, and lamb stew. I like it on butternut squash and baked pumpkin seeds.
Clove
It is an antioxidant that has been used for centuries as a natural remedy in oriental medicine. It aids digestion, relieves an upset stomach, and alleviates intestinal parasites. It makes a good anesthetic for toothaches.
Culinary uses of Cloves
Ground cloves are used often in desserts and baked goods. Stir a pinch of ground cloves into glazed carrots, mashed sweet potatoes, chili, fruit salads, or a pot of tea.
Cayenne
It has anti-inflammatory and anti-irritant properties and contains vitamin E, which works to prevent cancer, colon disorders, and heart problems. It promotes good circulation and digestion. It also promotes weight loss as it helps burn fat, curb the appetite, and boost metabolism. It is also helpful in ridding the body of cold and flu symptoms as it works to break up and expel mucous. For therapeutic benefits, add a pinch of ground cayenne to a glass of lemon water and drink daily.
Culinary uses for Cayenne
It is frequently used in Mexican dishes such as tamales, chili, salsa, guacamole, and Mexican cornbread. Cayenne is also a key flavoring in cheese straws, tomato juice cocktails, chowders, sausage, barbecue rubs, and sauces.
Ginger
It has long been used in households to relieve morning sickness, nausea, motion sickness, and stomach aches. This powerful antioxidant fights inflammation, muscle pain, and infection, boosts the immune system, cleanses the colon, stimulates circulation, and helps reverse or prevent diabetes.
Culinary uses for Ginger
Whole ginger is used in syrups, pickling, chutneys, beverages, marinades, and teriyaki sauce. Ground ginger enhances the flavor of cookies, cakes, gingerbread, fruit and rice puddings and custards, oriental dishes, grapefruit brûlée, most vegetables, fruit salads, and pies. Stir into brewed tea or lemonade. It blends well with other culinary spices.