Using spices is a wonderful way to add flavor to your foods without adding extra fat or salt. A spice is a dried seed, fruit, root or bark used in small quantities as a food additive for the purpose of flavoring. Spices are distinguished from herbs, which are leafy, green plant parts used for flavoring purposes. Herbs, such as basil, oregano or rosemary may be used fresh; spices, however, are dried. When using dried try to buy whole or freshly ground spices that have not been treated with chemicals or MSG.. Many companies offer organically grown spices. Grinding your own herbs and spices is a wonderful idea. They can be ground in a coffee grinder, small food processor, pepper grinder or mortar and pestle.
Spices and herbs will lose their color, taste and aroma over time. To preserve peak flavor and color, store in a cool, dry place, away from exposure to bright light and heat. Store herbs and spices in airtight containers to protect against moisture and preserve oils that give spices their flavor and aroma. Check your herbs and spices to see that they look fresh, not faded, and are aromatic. The shelf life of herbs and spices vary. Those that have been cut or powdered lose their flavor more rapidly than whole. Generally, throw out all ground herbs and spices after six months, whole will last a year or more.
Spices not only enhance our foods, they have the potential to fight disease! It makes good sense to spice up your life. Here are a few examples:
Cinnamon has been found to reduce triglycerides, bad cholesterol, and sugar in the blood, thus helping those with high cholesterol, diabetes, and heart disease. Just half a teaspoon of cinnamon a day could help in controlling Type 2 diabetes, according to recent US research. Cinnamon oil has proven very effective in inhibiting the growth of Staphylococcal infections and unlike conventional antibiotic drugs, essential oils tend to leave beneficial bacteria intact while killing disease producing bacteria. Additionally, bacteria do not acquire resistance to the oils as they do with antibiotics.
The substance that gives turmeric it's color shows promise in fighting Alzheimer's disease, Cystic Fibrosis, even certain types of cancer. Both an anti-inflammatory and an antibacterial, turmeric has long been used for treatment of enhancing digestion and preventing a cold/flu. Researchers discovered that turmeric has rich stores of antioxidants. In the body these important disease-fighting substances mop up unstable oxygen molecules called free radicals that can otherwise damage cells and cause diseases such as cancer. The anti-inflammatory compounds in turmeric appear to ease inflammation, relieving arthritis, and joint inflammation. It is also believed that turmeric tea is a valuable remedy for stomach upset and indigestion.
A recent Department of Agriculture study shows oregano offers a good amount of antioxidant activity. On a per gram fresh weight basis, oregano has demonstrated 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries. It's plant chemical quercetin, may be especially protective against breast and ovarian cancers.
Basil is a very good source of vitamin A. The beta-carotene found in basil may help prevent free radicals from oxidizing cholesterol in the blood stream. Only after it has been oxidized does cholesterol build up in blood vessel walls, initiating the development of atherosclerosis, which can result in a heart attack or stroke.
Sage appears to inhibit the breakdown of a chemical crucial for memory and thinking, so scientist are looking to this herb to slow down the effects of Alzheimer disease as well as help others with alertness.
Spice up your dishes – it will improve the flavor and your health!
“Variety is the spice of life”...
And the variety of terrific spice resources we have uncovered will be able to fulfill any spice and herb purchase you may be looking for. From resources that sell whole and freshly ground individual spices or herbs to those that specialized in creating their unique spice blends, and even fresh herb sources, check out Spice and Herb section anytime on the food411 website.
What’s the 411 on Saffron?
- Saffron is the King of the spice cabinet. It's the most expensive spice (by weight) in the world. Its unique flavor and deep orange color make it indispensable in bouillabaisse, paella, and many other traditional dishes. The high cost is due to the fact that the threads are the actual stigma of a particular crocus flower and must be harvested by hand. Fortunately, a little bit of saffron goes a long way. In fact, too much saffron can ruin a dish with an overpowering taste.
- When shopping for saffron, look for evenly colored, vivid red or deep orange threads. Lighter colored threads or pale streaks indicate lesser quality. Avoid powdered saffron, which is always cheaper but often inferior and mixed with other flavorings.
- Saffron threads are quite delicate and can easily be crumbled between your fingers. Measure (or count) saffron threads before crushing. A "pinch" is about 20 medium saffron threads.
- Crush and soak saffron to release its flavor . Saffron needs moisture to release its flavor. Soak the threads in hot liquid for 5 to 20 minutes. You can add both the saffron and the liquid to the recipe. As the saffron soaks, you'll notice the distinctive aroma indicating that your saffron "tea" is ready. Try soaking the saffron in stock or wine to add to the overall flavor of a dish. When adding saffron to soups, stews, salad dressings, and recipes with a lot of liquid, you can simply toss the crushed threads in with the rest of the ingredients.
