Articles
Add a little spice (& herbs) to your life!
A spice is 'any dried plant product used primarily for seasoning purposes.' Included are tropical aromatics (pepper, cinnamon, cloves, etc.), leafy herbs (basil, oregano, marjoram, etc.), spice seeds (sesame, poppy, mustard, etc.) and dehydrated vegetables (onion, garlic, etc.). Blends such as curry, chilli powders, poultry seasoning, etc. are part of the spice shelf, too.
This goes with that - Food & Spice combinations
For meat, poultry and fish, try one or more of these combinations:
Beef: Bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme
Lamb: Curry powder, garlic, rosemary, mint
Pork: Garlic, onion, sage, pepper, oregano
Veal: Bay leaf, curry powder, ginger, marjoram, oregano
Chicken: Ginger, marjoram, oregano, paprika, poultry seasoning, rosemary, sage, tarragon, thyme
Fish: Cumin, curry powder, dill, dry mustard, marjoram, paprika, pepper
For vegetables, experiment with one or more of these combinations:
Carrots: Cinnamon, cloves, dill, ginger, marjoram, nutmeg, rosemary, sage
Corn: Cumin, curry powder, onion, paprika, parsley
Green Beans: Dill, curry powder, marjoram, oregano, tarragon, thyme
Greens: Onion, pepper
Potatoes: Dill, garlic, dry mustard, onion, paprika, parsley, sage
Pumpkin: Cinnamon, ginger, nutmeg, onion
Tomatoes: Basil, bay leaf, dill, marjoram, onion, oregano, parsley, pepper
Zucchini: Cloves, curry powder, marjoram, nutmeg, rosemary, sage
How much spice is too much
The amount to add varies with the type of spice or herb, type of recipe and personal preference. If possible, start with a tested recipe from a reliable source. If you're creating your own recipe, begin with trying one or two spices or herbs.
Substituting Equivalent Amounts of Different Forms
* 1 tablespoon finely cut fresh herbs
* 1 teaspoon dried leafy herbs
* 1/4 to 1/2 teaspoon ground dried herbs
Begin with 1/4 teaspoon of most ground spices or ground-dried herbs for the average main meal recipe. Start with 1/8 teaspoon for cayenne or red pepper and garlic powder; adjust as needed.
Fat, sugar and salt reduction tips
Use herbs and spices to help lower your amount of dietary fat, sugar and sodium.
Reducing fat Reducing sugar Reducing salt This has been adapted from “ FOOD REFLECTIONS” Newsletter, University of Nebraska Cooperative Extension in Lancaster County.
Removing a tablespoon of fat a day, removes about 19 grams of fat and 710 kilojoules (170 calories) a day. This could amount to losing 9 kg a year. The kilojoules in herbs and spices are far less than in crumbed, battered or fried foods. Experiment with the suggested combinations in your cooking and baking.
Reduce or eliminate sugar by using sweet-tasting spices
* Allspice * Anise * Cardamom
* Cinnamon * Cloves * Ginger
* Mace * Nutmeg
Try some of the flavour combinations using spices and herbs to help reduce the salt in foods:
Savoury flavours, and flavours with "bite," such as black pepper, garlic powder, curry powder, cumin, dill seeds, basil, ginger, coriander and onion, are the most effective in replacing the taste of salt.
Use minced or powdered garlic and onion rather than their salt form.
Omit the salt when cooking pasta and flavour with basil, oregano, parsley or pepper.
Check labels to see if "salt" or "sodium" is listed among the ingredients.
Added to site on : Saturday, 9 February 2002