Are you 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.
Allspice- a nice combination of cinnamon, nutmeg and coriander with an "all it's own" flavor. I love it in holiday baking and Indian dishes.
Asafetida or hing: This is sooper onion-y, almost like the wild chives that grow in your backyard. It packs a wallop so you just need a little.
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 - This Queen of Spices, is peppery and fruity. Cardamom is integral to Indian cuisine, stewed fruits and breads. It tastes like bergamot, the main flavor of Earl Grey tea which is
Celery seed - Crisp, fruity seed that is
essential for coleslaw, lettuce salad, chicken and greens.
Celery salt - Spicy and savory, celery salt is my go to salt for pretty much all cooking besides sweet recipes.
Cinnamon - Warm and sweet, cinnamon has many
traditional uses and some exotic ones, too. Cinnamon is used in Mediterranean,
Lebanese, Greek and African dishes.
Coriander is the seed to the cilantro leaf and has a citrus-y flavor that gives Indian cooking it's signature taste.
Cumin - Warm, nutty, slightly smoky, cumin is a key spice in Middle Eastern, North African, Spanish and Indian cooking.
Curry - Fruity, piquant and warm; used with
all meats, rice, noodles, and some fruits. Also use in Asian and African meals.
Dill weed- 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 add this warm, bite-y, herbal seasoning to 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.
Black, Red, White 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.
Oregano-this savory, kind of woodsy herb gives Italian cuisine it's signature taste. We love oregano on pizza.
Paprika - "little pepper" in Slavic languages; gentle yet warm and satisfying, a must on eggs, chicken, potatoes, beef and goulash. Use smokey paprika when you want that extra charred flavor.
Rosemary - fresh 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
Turmeric- very peppery to the point of almost bitter, this is a great add-in for color and bite.
White Pepper - hot and
bitter spice that makes Alfredo sauce perfect
Za'ater is not a spice itself but a blend of oregano, cumin and sesame. I love it all all Middle eastern dishes, especially falafel and hummus.
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.
