Day 328 of 365 - Spice Up Your Life
My exposure to spices, until my adult years, was somewhat limited. There was black pepper as a standard one, paprika for recipes like devilled eggs, and then the baking spices like cinnamon, ginger and nutmeg. It wasn't until later in adulthood, as I expanded my recipe repertoire, that I became familiar with a greater variety of spices.
On my journey of learning to use food for health, I've learned about the many healing properties of spices, along with the very interesting flavor variations that they add to a meal. I'm going to mention here several that are recommended as staples for a healing diet, their properties, and the types of recipes in which I use them.
Tumeric is at the top of the list for its great anti-inflammatory and anti-oxidant properties. I purchase it ground. It's an orange/yellow powder which also adds a lot of color to the recipe. I mainly use it in cooking, for recipes like beef curry, roasted cauliflower, and red lentil soup as a few examples.
Cumin is a spice that I've grown to like very much. It's good for metabolism and digestion. While I've sometimes used toasted cumin seeds in a recipe, mainly I use the ground form. Cumin is a standard ingredient in traditional hummus. One of my favorite ways to use it is in split pea soup. It also tastes good on roasted sweet potato.
Cayenne is a spice I use very sparingly as I do not enjoy really hot spice. It is good for boosting metabolism and reducing inflammation. I would use a very small amount along with other spices in a dish like chili.
Paprika is also an anti-oxidant spice. It's traditionally used in goulash, and with eggs but is also good on roasted cauliflower and in beef sauces or stews.
Garlic is anti-oxidant and antibiotic in its properties. I sometimes use garlic fresh in something like a home made salad dressing. I've also honey fermented whole cloves to use for sore throats. Mainly I mince it to use in a great variety of cooked recipes. Garlic pairs well with so many things.
Black Pepper is a standard that I've come to appreciate more as a flavor enhancer to many recipes. It is anti-oxidant, anti-microbial and boosts digestion. It is complementary to most savory dishes as a finishing spice.
Ginger is another spice that I have come to appreciate in its fresh form. It is good for digestion, helps us absorb nutrients and has anti-nausea effects. It can also clear congestion and reduce joint pain. Ginger can be used in teas, baked goods and in pickled forms. In cooking I have used it in fish dishes and stir fries primarily.
Cinnamon is a favorite spice of mine. It is anti-oxidant, stabilizes blood sugar, helps digestion, boosts the immune system and improves circulation. Although I primarily use it with yogurt, healthy granola or pancakes, or with fruit or baked goods, I also have enjoyed it in some recipes for beef.
Cloves aid digestion and functions of the throat. I use powdered cloves sparingly in some baking and have used whole cloves in some cooking. Traditionally clove oil was used for toothache. I just learned cloves can be a hiccup remedy. You warm up a few cloves in a spoonful of butter and swallow the seasoned butter. I have yet to try it.
Nutmeg is another standard in festive baking and egg nog. It is used sparingly because it is potent. It is good for digestive disorders, pain alleviation and has calming effects. I use it in granola and another oatmeal based snack but it is also delicious in a bolognese sauce that I've made.
Cardamom and Coriander are both component spices in curry powder, along with others, so are traditionally used in any curry type recipe. They are also good in recipes with lentils or beans. They, like so many of the spices enhance digestion and reduce inflammation.
I've really enjoyed getting to know more spices and experiencing their flavor enhancing benefits to so many recipes. Life just wouldn't be the same without them.
On my journey of learning to use food for health, I've learned about the many healing properties of spices, along with the very interesting flavor variations that they add to a meal. I'm going to mention here several that are recommended as staples for a healing diet, their properties, and the types of recipes in which I use them.
Tumeric is at the top of the list for its great anti-inflammatory and anti-oxidant properties. I purchase it ground. It's an orange/yellow powder which also adds a lot of color to the recipe. I mainly use it in cooking, for recipes like beef curry, roasted cauliflower, and red lentil soup as a few examples.
Cumin is a spice that I've grown to like very much. It's good for metabolism and digestion. While I've sometimes used toasted cumin seeds in a recipe, mainly I use the ground form. Cumin is a standard ingredient in traditional hummus. One of my favorite ways to use it is in split pea soup. It also tastes good on roasted sweet potato.
Cayenne is a spice I use very sparingly as I do not enjoy really hot spice. It is good for boosting metabolism and reducing inflammation. I would use a very small amount along with other spices in a dish like chili.
Paprika is also an anti-oxidant spice. It's traditionally used in goulash, and with eggs but is also good on roasted cauliflower and in beef sauces or stews.
Garlic is anti-oxidant and antibiotic in its properties. I sometimes use garlic fresh in something like a home made salad dressing. I've also honey fermented whole cloves to use for sore throats. Mainly I mince it to use in a great variety of cooked recipes. Garlic pairs well with so many things.
Black Pepper is a standard that I've come to appreciate more as a flavor enhancer to many recipes. It is anti-oxidant, anti-microbial and boosts digestion. It is complementary to most savory dishes as a finishing spice.
Ginger is another spice that I have come to appreciate in its fresh form. It is good for digestion, helps us absorb nutrients and has anti-nausea effects. It can also clear congestion and reduce joint pain. Ginger can be used in teas, baked goods and in pickled forms. In cooking I have used it in fish dishes and stir fries primarily.
Cinnamon is a favorite spice of mine. It is anti-oxidant, stabilizes blood sugar, helps digestion, boosts the immune system and improves circulation. Although I primarily use it with yogurt, healthy granola or pancakes, or with fruit or baked goods, I also have enjoyed it in some recipes for beef.
Cloves aid digestion and functions of the throat. I use powdered cloves sparingly in some baking and have used whole cloves in some cooking. Traditionally clove oil was used for toothache. I just learned cloves can be a hiccup remedy. You warm up a few cloves in a spoonful of butter and swallow the seasoned butter. I have yet to try it.
Nutmeg is another standard in festive baking and egg nog. It is used sparingly because it is potent. It is good for digestive disorders, pain alleviation and has calming effects. I use it in granola and another oatmeal based snack but it is also delicious in a bolognese sauce that I've made.
Cardamom and Coriander are both component spices in curry powder, along with others, so are traditionally used in any curry type recipe. They are also good in recipes with lentils or beans. They, like so many of the spices enhance digestion and reduce inflammation.
I've really enjoyed getting to know more spices and experiencing their flavor enhancing benefits to so many recipes. Life just wouldn't be the same without them.
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