Herbs vs. Spices Whats the difference between herbs and spices? Generally speaking, herbs are the tender leaves of plants that dont have woody stems (think parsley and cilantro). Spices include just about any other plant part, including seeds, pods, flowers, buds, stems, roots, and bark. When youre trying to get food on the table in a hurry, pre-ground spices are convenient. They have less zing and a shorter shelf life than whole spices, but they get the job done in a pinch. Store spices in tightly sealed containers in a cupboard away from exposure to heat and light. That spice rack next to the stove may look cute, but the contents of those little jars will quickly lose their flavor. Smell spices before adding them to your recipes. If they have a weak or dusty smell, it is time to replace them. Not sure where to start? Here are seven basic spices you should add to your pantry that can improve almost any recipe, plus a few recipes that use them. Cinnamon Fruits, yogurt, whole grains, coffee, tea Turmeric Lentils, eggs, meats, fish, vegetable soups Cayenne Pepper Poultry, meats, fish, vegetables, beans, grains, sauces Ginger Asian stir-fry, fruits, marinades Fenugreek Meat and chicken stews, sauces, vegetable soups Cumin Poultry, meats, fish, vegetables, soups, lentils Garlic Poultry, meats, vegetables, grains, beans, marinades Cinnamon Cinnamon is one of the oldest spices known to man. Used for centuries as a traditional herbal remedy for cold and flu symptoms, its antimicrobial and anti-inflammatory powers have been backed up by modern science.2 It helps balance blood sugar and cholesterol,3 and research suggests that it may inhibit the onset of Alzheimers disease.4 CinnamonThe smell of cinnamon always makes me think of baking cookies with my grandmother. Even though its most often thought of as an ingredient in desserts, cinnamon is just as tasty in savory recipes. It gives a distinctive aroma and flavor to Mexican sauces, lamb dishes, and North African stews. Try it sprinkled in oatmeal, applesauce, rice, and yogurt, or use it whole as a stir stick for your coffee or tea. Turmeric Turmeric is the golden spice that gives most curry mixes their intense hue. The powder is also used to add natural color to mustards, cheese, and butter. Turmeric has a mild flavor, so add it to lentils, grains, meats, fish, soups, Middle Eastern dishes, and Indian curries. It is delicious in scrambled eggs. Just watch out, this spice leaves a stubborn stain on anything that comes in contact with it. Turmeric has been used medicinally for 4,000 years and is prescribed in ayurvedic and Chinese medicine to treat inflammation and bellyaches, and as a salve for wounds. It contains a powerful antioxidant called curcumin that has been shown to prevent and treat several types of cancer.5 Pair it with black pepper to increase its bioavailability up to 2,000%.6 Cayenne Pepper If you really want to crank up the heat, reach for cayenne pepper. Your body will thank you. It is an excellent source of immune-boosting vitamin A, and improves heart health by reducing cholesterol and improving circulation.7 Originally cultivated in Central and South America, chili peppers were not introduced to the rest of the world until Christopher Columbus brought them to Europe. They have since worked their way seamlessly into cuisines all over the world, especially in regions with hot climates like Asia and Africa. Lovers of spicy food can add cayenne pepper to just about anything, including poultry, meats, fish, vegetables, canned beans, grains, and sauces. Feeling adventurous? Try it in baked goods and recipes that call for dark chocolate. Ginger You only have to taste a little bit of ginger root to know that it is good at relieving sinus congestion. But its potency doesnt stop there. This spicy rhizome alleviates all sorts of everyday complaints, including nausea, indigestion, headaches, arthritis, and colds. It is a loaded with compounds called gingerols that can prevent chronic diseases associated with inflammation, like cancer and heart disease.8,9 Choose fresh ginger when possible, as it contains a more powerful concentration of anti-inflammatory agents—and flavor—than powdered. Both are readily available in most grocery stores. Add it liberally to stir-frys, marinades, and vegetarian dishes. Sprinkle the powdered version into baked goods and oatmeal. For a warming cup of tea that will soothe what ails you, steep fresh ginger in hot water with a teaspoon of honey.
Posted on: Wed, 19 Mar 2014 13:11:04 +0000
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