Growing up I remember being in the kitchen,
forced most times, helping my mom prepare meals for our family. I always
remember her telling me to get a piece of cooking meat out of the fridge to put
in a pot of boiling water. I asked her why she did this, and she said because
it flavors the veggies. As I grew up and began preparing my own pots of
cabbages, greens, green beans, etc. I also went into the fridge for that piece
of cooking meat. I am in no way saying that using cooking meat is wrong or
should be banned. I am trying to make improvements in all areas of my life and
wanted to find other ways to flavor my foods.
The only “spices” that were a
consistent in my house were Italian seasoning, season salt, salt and pepper.
Our foods were always tasty, but I knew that there was more to flavoring foods
than just that. So I went on a hunt,
kind of, to find alternatives. Well, as I was hunting, my friend was moving,
and she gave me her spice rack. It had spices I had never heard of such as crushed
mint, anise, whole allspice, cumin seed, coriander etc. I will go ahead and
admit I am still “hunting” and haven’t tried all of these spices. I will also
admit that sometimes I surf the web for best practices on such topics, but this
time, I just wanted to try random spices.
I have started to bake instead
of fry my fish and decided to try a few spices, bad idea! The first time I did used
my new spices I put crushed mint, thyme, savory and Mrs. Dash. My fish was just
filled with spice and didn’t taste good. I have since learned that when I’m
trying a new spice to add one at a time to see if I like the taste. My mom now
asks me to be the sole season-er for meats. I am still on the hunt for best
practices for seasoning veggies besides my all-time favorite “spice” Mrs. Dash.
Since I wanted to write about spices, I have started “hunting” on
the internet for best practices and top spices for overall health. I wanted to
share those with you. Here are a few spices that receive rave
reviews for various reasons:
Health Benefits
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Great if used on
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How to Select
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How to Store
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Ginger
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Anti-inflammatory, great for digestion, treats nausea,
gastrointestinal relief
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Curries, vegetables, teas,marinades, juices
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Firm, smooth & free of mold; if purchasing dried spice choose organically
grown
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Refrigerate for up to 3 weeks; Unpeeled in freezer for up to 6 months
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Turmeric
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Anti-fungal & Anti-bacterial properties; Anti-inflammatory;
lowers cholesterol
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Curries, Lentils, Rice, Vegetables
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Found as dried spice-choose organically grown
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Turmeric powder-cool, dark, dry place; Fresh can be refrigerated
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Cinnamon
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Anti-oxidant, blood sugar control, anti-clotting actions
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Cakes, Pastries, Chicken, Lamb, Curries
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Sticks can be stored longer, but powder is stronger flavor
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Keep in cool, dark, dry place;
Good for up to 6 months;
If it doesn’t smell sweet discard
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Garlic
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Lowers blood pressure, reduce cholesterol, anti-inflammatory, improve
iron metabolism
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Breads, Vegetables, Salad dressings, Meats, Vegetables, Soups, Sauces
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Purchase fresh, firm
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Keep in cool, dry, dark place;
Good for up to 1 month
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Written by Belinda Phelps
