February 6, 2012

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Mad for Masala

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Written By Allison Prater | Garam masala is a blend of ground spices, common in North Indian and South Asian cuisines. It can be used alone or in combination with other spices. Its name translates from Hindi, meaning "hot mixture." Though the garam refers more to the intensity of the spices, it is not hot in the same way as chili peppers, for example. Garam masala varies by region, with many different combinations that differ, according to regional or personal taste. No single masala is … [Read more...]

Filed Under: Current Issue, Food / Recipes, Herbs / Spices Tagged With: recipies, spice

Salt & Pepper

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Written by Brittany Russell Added to nearly every savory, maybe some sweet, recipe one can think of, salt and pepper is the standard pair found on any dining table. Seemingly better suited for one another than Barbie and Ken, the two spices met during the 17th century and have been together since. Sea Salt It all began with sea salt, one of the first commodities known to mankind. Often used as a currency, it is clear how valuable salt was and continues to be today. Areas that produce … [Read more...]

Filed Under: Herbs / Spices, Ingredient Watch, Natural Health, Nutrition Tagged With: health benefits, iodine, mineral, spice

Paprika

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By Brittany Russell Its color – bright red; its flavor – typically mild and sweet: Paprika. Made from the dried, ground pods of capsicum annum, a sweet red pepper, paprika is often used as a ‘sweeter’ heat to foods, mixed in sauces, on a variety of meat and dusted on the ever-popular potluck dish, deviled eggs. Paprika is primarily produced in Spain, Central Europe and the United States. Although both Spanish and domestic paprika are mild and sweet in flavor, several important … [Read more...]

Filed Under: Herbs / Spices, Natural Health, Nutrition Tagged With: recipe, spice

Currying Flavor

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By Carole Bucher Curries are delicious, aromatic spice blends that have their roots in many Asian cultures and countries including India, Pakistan, Sri Lanka (Ceylon), Myanmar (Burma), Thailand, Malaysia and Indonesia. These blends can be used to flavor nearly every type of food, from egg dishes to salads and fruit, to a wide variety of hot or cold entrees, and a nearly unlimited variety of side dishes. Experimenting with curry will greatly expand your culinary horizons, and may improve your … [Read more...]

Filed Under: Food / Recipes, Herbs / Spices, Nutrition Tagged With: recipe, spice

Sage

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By Kallie Wilbourn Most of us know sage as a culinary herb that adds aroma and flavor to poultry dressings, cheese casseroles, breads, and many other dishes. The oil in sage (salviol) is said to benefit digestion of fatty foods, and sage has a long history of use in cooking, and as a meat preservative. Those who want to harvest sage in the wild should learn to distinguish ‘true sage’ (most commonly, Salvia Officianalis) from sagebrush (also called chamiso), which is not sage, but a variety … [Read more...]

Filed Under: Herbs / Spices, Natural Health, Nutrition Tagged With: herbs, spice

ANISE

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(Aniseed) By Kallie Wilbourn Anise, or aniseed (Pimpinella anisum) is a plant native to the Middle East. Both plant and seeds have been used medicinally since prehistoric times, and their use has been dated to 1500 B.C., in Egypt. The Romans used aniseed as a carminative (a digestive aid that relieves flatulence), to ward off epileptic attacks, insomnia, and nightmares, and to freshen their breath. Because of its exceptional medicinal value, laws mandating its cultivation were in force in … [Read more...]

Filed Under: Herbs / Spices, Nutrition Tagged With: digestive, herbal medicine, spice

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