Trying to eat less sodium, cholesterol, transfat, MSG, and artificial additives without sacrificing taste? Herbs and spices are the answer. Most restaurant food, I'm sorry to say, is sadly lacking in the herb and spice department. Americans dine out more now than ever before, but we aren't very particular about the food we pay so much to eat. The judicious addition of some basic herbs and spices yields flavor and nutrients and eliminates the need for fats, salts and additives.
Basil- Peppery and fragrant, this herb that is
a must for Italian and pasta dishes. Basil is the main ingredient in this
pesto, too.
Bay - Pungent and warm; throw a few leaves
into any beef dish, stew, chili or soup.
Cardamom - Peppery and fruity; Cardamom yummy
in chicken, stewed fruits and breads.
Celery seed - Crisp, fruity seed that is
essential for cole slaw, lettuce salad, chicken and greens.
Celery salt - Spicy, savory; good on salads
and in rice and chicken dishes.
Cinnamon - Warm and sweet, cinnamon has many
traditional uses and some exotic ones, too. Cinnamon is used in Mediterranean,
Lebanese, Greek and African dishes.
Cumin - Warm, nutty spice that makes Hispanic
food say 'ole!'
Curry - Fruity, piquant and warm; used with
all meats, rice, noodles, and some fruits. Also use in Asian and African meals.
Dill - A must with all fish and tuna recipes.
Great with cheese and eggs too.
Fenugreek - Warm, maple sweet spice, Fenugreek
is delicious in breads and cakes.
Fennel Seed - What leaps to mind is pizza, but
don't forget to the warm bitey taste in all Italian, sausage and beef stew
dishes.
Garlic - Garlic has healing properties, and is
a staple for almost any meat, cheese or Italian dish.
Ginger - Hot and fruity, it pairs with curry
and in African, Thai and Asian food. Wasabi and ginger are delicious on sushi,
too.
Ground Pepper - Use a pepper grinder with a
peppercorn blend (red, pink, white and black corns). A must for salads, soups,
eggs, meats.
Herbes de Provence - Blend of savory, basil,
thyme and fennel (some varieties add onion, lavender and sage); use this blend
in poultry, beef, pork, lamb, rice and just about anywhere.
Lemon Pepper- Lemon is a perfect replacement
to salt. Fabu on fish.
Marjoram - Piquant and savory; similar to
sage, a multi-use herb for meat, salad, potatoes, rice.
Nutmeg - Sweet and nutty, it is the spice we
associate with doughnut and alfredo spice.
Paprika - "little
pepper" in Slavic languages; gentle yet warm and satisfying, a must on
eggs, chicken, potatoes, beef and goulash.
Rosemary - Warm with a
hint of pine; great in vegetable salads, vinaigrette dressings, pork, chicken
and lamb.
Sage - Warm and
buttery; the chicken, rice and poultry spice
White Pepper - hot and
bitter spice that makes Alfredo sauce perfect
There are more I might
have added, but these are my favorites. Try a variety of spices and develop
your own 'gotta-have' list. For more food and recipes, visit my linked blogs.
