DJ BUCK / HERBS & SPICES EP

A mortar and pestle crush and grind herbs, nuts, and spices in a very satisfying, down-to-earth way. Both pieces are made of heavy, durable porcelain that is vitrified and nonporous so as not to absorb odors, stain, or crack. The smooth white glaze covers all but the lower interior of the bowl and the lower third of the pestle, where a textured surface takes over and aids in the grinding process. Contoured for a sure grip, the bowl holds approximately one cup, measures 4-1/2 inches in diameter, and features a pouring lip. The mortar and pestle are dishwasher-safe, and the mortar may be used in the microwave, oven, and freezer if necessary. --Ann Bieri

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A Long List of Culinary Herbs and Spices

Any food will be spicier if the cook can season it properly. The art of cooking will be more enjoyable if the cook has mastered the basics of using herbs and spices. Food will be tastier, fragrant and more impressive if the proper spices and herbs are added in the right quantities.

Here is a list of culinary herbs and spices which have proven to be useful in the kitchen.

Herbs: Most herbs are found either in the dried form or in a fresh form and are used in both forms equally. Herbs are regarded as leaves and greener parts of the plant like seeds, bark and the roots.

Spices: One can find the spices in the dry form. They are found in pepper corns, nutmeg, strips, seeds, cinnamon bark and roots.

Basil: This is available as both fresh and in dry form. There are several varieties of the basil even though the sweet basil is the most common. Sweet basil is slightly sweet in nature and has strong flavor.

Bay leaves: Bay leaves are found in fresh form, but the most common form is the dry one. The bay leaves which are fresh have a mild flavor which is more similar to oregano and it is more pungent.

Cardamom: This has a sweet and spicy flavor and it is highly fragrant. This is considered to be the most prominent in the list of culinary herbs and spices.

Cayenne pepper, chillies, reddish pepper and chilli powder: All these spices can be used in the cooking. Cayenne and dried pepper are used commonly in cooking. Cayenne is hot and has a bright reddish orange.

Cilantro and coriander: The leaves of cilantro and seeds of coriander are the most popular spices used in cooking.

Cinnamon: This is available in rolled and bark form or found grounded. Cinnamon is sweeter and spicier and is highly fragrant.

Cloves: cloves are available either in dry form or as grounded. The flavor of the cloves can be described as something that is between allspice and cinnamon. The grounded cloves are used frequently in curries and during the baking.

Cumin: This is available either as grounded or with the whole seeds. Cumin has excellent fragrance and taste which cannot be substituted by anything else. They are really pungent.

Curry powder: Among the ones in the list of culinary herbs and spices, this should be added in the recipes depending upon the dish. You can either buy it ready made or can prepare it yourself.

Ginger: This is available in root form and also in grounded form. One can get it grated or minced in small jars. One will be able to prepare pickles out of it and get it dried.

Mint: Mint is fresh, strong and sweeter. This is available in several flavors as it comes in the lemon flavor.

Nutmeg: This is available either as a whole or in grounded form. Nutmeg is stronger and sweeter.

Oregano: In the list of culinary herbs and spices, this is one of the most effective one and is available in its dried form. It is spicy, fragrant and plain too.

Paprika: This is sweeter, hot and smoky and it has a bright red in color.

Parsley: This is one of the most commonly used herbs in the list of culinary herbs and spices and has a fresh and greenish taste. It is used widely.

Thyme: This is available in dried form. It has a flavor which is quite similar to rosemary and is strong and grounded.

This is merely an introductory list of commonly used culinary herbs and spices. There's many more, so keep on exploring the wide world of herbs and spices.

Mary Candler commonly consults her list of herbs and spices for many culinary and medicinal purposes. You can too at The Herb Garden Expert where there's a growing compendium of herb knowledge and how-to information.

Why Use Organic Herbs And Spices?

Organic herbs and spices add zest to your favorite dishes, and several also offer superior medicinal qualities. Some organic herbs are suited to making teas, while others are appropriate for use in perfumes. Purchasing bulk organic herbs makes the use of organic herbs and spices even more cost effective.

Some organic herbs and spices are used in the making of sweet dishes. Orange peel, for example, is a wonderful component of many cookie, pancake and quick bread recipes when a touch of citrus is required to bring out the best in the total combination of ingredients used.

Organic spices can also be used in many of your favorite savory recipes. Dill is wonderful used in stuffed grape leaves' filling, as well as in tartar sauces. Organic spices such as curry powder can take a meal that might be otherwise bland and bring it to a new level of taste with the addition of this zesty spice. Organic bay leaves can be used in a plethora of different recipes from many cuisines from around the world, including simmered bean dishes, soups, and sauces. Fresh organic cumin seed can be ground at home in small batches for the freshest flavor.

Perfumes for the body and household can be made out of organic essential oils. You can choose to relax with the scent of lavender or lemon organic essential oils wafting around the air from your bath. Other tantalizing scents you might enjoy are orange, peppermint and rosemary. Each offers the senses a slightly different aromatic experience, yet all are enjoyable.

For those who can no longer tolerate the large amount of caffeine in coffee drinks, organic teas can provide the panacea for something hot to drink that you crave. You could select a tea that features a single herb, such as chamomile tea, or you might go for an exquisite blend, such as chai or cinnamon orange spice tea. Some organic teas can provide medicinal features as well. There are detox teas that help to rid your body of impurities and are useful to drink if you choose to abstain from food for a short time. Other organic teas focus on one quality herb noted for its outstanding flavor. Hibiscus tea will boost your daily intake of vitamin C in a delicious way. Moroccan mint and peppermint teas are a wonderful accompaniment to crisp sweet cookies at the end of a meal as well.

When you find specific organic herbs and spices that you like and use frequently, you will want to economize by purchasing bulk herbs. Because you may select exactly what you use, you will eliminate waste and thus save money. You will also be sure of having what you need on hand when you have a good supply of bulk herbs at the ready. Once you discover the glorious taste of organic herbs and spices, you will never want to go back to dull supermarket varieties.

Anne Harvester is an herbalist who has studied the benefits of organic seasonings. In this article, she explores organic herbs and spices. Anne's advice on buying bulk organic herbs and bulk organic spices can help you to save money.

Herbs And Spices, The Age Old Question, What Goes With What?

Whoa, I am about to step into a hornets nest here! As soon as I make a suggestion I know that I will offend some purist or other category of cook/chef type with my total ignorance of the subject and pronouncements of well that is a crazy combination etc. The fusion cooks out there do not care if an herb or spice is supposed to go together or not, they just do it and if it works, Okay! Some chefs are so proud of their combination's that they will not ever even tell you what they put into their concoction's, so while it may taste good or bad depending on your assessment, they will never tell you what is in it.

"I would tell you what I used but then I would have to kill you"

So what are you going to do with an attitude like that? Move on and stay out of the line of fire I guess.

I have had to learn the hard way about herbs. Just use too much of a certain type in a soup or sauce and the herb itself will let you know in a hurry. The second thing to be aware of is that your taste is simply that; your taste. The fact that it appeals to you does not mean that it will appeal to others. So the best way I have found to deal with herbs and spices is to decide which of them I need to be very careful about using, especially in large quantity.

Case in point, Mole is a fantastic Mexican dish, it has lots of subtle flavors between the various pepper types and the herbs and spices used to make it. One of the main spices is Cinnamon. A little cinnamon goes a long way and many of the mole's that I have tasted are absolutely overboard on the cinnamon side. I have been guilty of doing that very thing.

Here are some herbs and spices to be used carefully. Heading up the list would be the peppers of all varieties. Black pepper and it's cousin white pepper, cayenne, red pepper flakes, cinnamon, cloves, allspice, nutmeg are all very powerful and too often over used. (When mashed potatoes burn your mouth; somebody got carried away with white pepper) They all have a good place but use them until you can just sense their presence unless you are trying to deliberately do a "hot" dish like Cajun.

Green herbs are a different type of animal. Some of them are also overpowering when used in quantity. A few of them like thyme and basil and savory can be used by the handful without much negative effect whereas too much oregano or rosemary will instantly fill your mouth with a bitter alum sort of taste. Some of the green herbs are best as flavoring agents all by themselves and some work in combination better than others.

Tarragon and mint are strong enough to stand out and overpower their competitors when used in combination's, you can do it successfully but you need to be careful with the amounts that you use. For a good spring roll mint and cilantro work in combination splendidly but too much mint will overpower the cilantro and make the whole thing taste funny.

Remember also that the tastes that you are seeking are modified by the other ingredients you are using. The onion, garlic and herbs are subdued by a strongly flavored game or roast of venison or mutton while that same amount of herb would destroy the flavors of a mild fish. The whole point to using herbs and spices is to add subtle flavor to the item that you are cooking; not to overpower it.

So how do you learn to cook with herbs? Go out there and start! Adopt an herb of the month and try it in various dishes. Cook some plain white rice with a small amount of different green herbs each time. Taste it. Does the thyme flavored rice remind you of chicken? Does the smell of oregano as it cooks into your rice remind you of something Italian? or Mexican? Try some fresh basil mixed into your next batch of sauteed bay scallops, with a little heavy cream, Voila! "saveur magnifique."

The best way to learn to use herbs is to experiment with known recipes and soon you will know what quantities to use and how to combine them. Also you will begin to recognize that certain cultures seem to characterize their foods by the spices and herbs that they use, so you can begin to duplicate those tastes by the herbs that you use.

Two closing points here. First fresh herbs are generally stronger than dried herbs so it takes less of them to achieve the same flavors. Secondly dried herbs lose their flavor over time so buy them in small quantities and use them up or replace them yearly. When you find your favorites, which you will soon enough, you might want to consider growing your own in an indoor herb garden, now that is truly fresh.

By the way I neglected to clarify; spices are usually the seeds or bark and herbs are the tender leafy parts of the plant. Some herbs come with the woody parts included, such as thyme and rosemary. For those, you can use the whole stem in stews or stocks, but you will want to discard the stems before serving.

Herbs and Spices are an important part of the cook's arsenal. Discover more great tips on presentation and cooking technique at http://greatcookingtoday.com

Spices Jigsaw Puzzle: 1000 Pcs

Inhale the pungent aroma of the world's most used spices or just discover what they are with this 1000 piece puzzle. The beautiful colors and diverse shapes will challenge even the best puzzler! Once assembled, it will make a beautiful hanging in anyone's kitchen.

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The Advantages of Buying Bulk Herbs and Spices

Spices and herbs define the flavor of any meal. Experimenting with different combinations of spices and herbs is one of the easiest ways to vary your cooking and add diversity into your repertoire. When you go to the grocery store to find these savory ingredients though, the big question is: Should I buy spices packaged or in bulk? The following are some great reasons to try bulk spices and herbs with your cooking.

#1: Bulk spices are less expensive.

Many people may not realize how inexpensive bulk spices really are. When you buy packaged spices from brand names, most of the cost you pay is for the packaging, not for the spice itself. You can often get the amount of spice or herb that you need for a family meal for just pennies by buying in the bulk spice section. Why pay more?

#2: Buy the quantity you want.

Sometimes you just need a pinch of a spice. When you buy spices and herbs in bulk you can choose the quantity you want and pay only for what you plan to use. Buying in bulk also allows you to try unique herbs and spices without committing to buying an entire container, which is particularly useful with more expensive spices like saffron.

#3: See what you're getting.

When buying herbs and spices it is often hard to see the actual product through all of the labeling on the container. With bulk spices you can easily determine what the spice or herb looks like, whether it's dry or brittle, and how it smells. It is much easier to examine bulk spices for quality than it is to examine spice containers, which are often sealed.

#4: Easier storage.

You can quickly accumulate many spice containers in your cabinet or pantry that clutter your space and make it difficult to find what you need. Especially if you have a lot of spices and herbs that you have only used once or twice, you will find that these containers are taking up unnecessary space. Bulk spices can be purchased in small, thin bags that seal in freshness and are also easy to store. They can easily be packed into a small container for storage or in a refrigerator drawer, keeping them fresh while saving space.

#5: Less waste.

All of the costly plastic packaging of spice containers eventually ends up in the trash. Small bulk spice bags generate less waste and can be used repeatedly if desired. Also, if you buy a spice in a container and end up not liking the flavor, the entire bottle goes to waste, as opposed to just using the small amount that you can get from the bulk spices section.

For More Information

Don't be fooled by the attractive packaging of spice containers, which accounts for most of the cost you pay. Spices bought in bulk stay fresh just as long and have other advantages over packaged spices and herbs. To learn more about herb and spice selection and to find new recipes to try with your spice collection, visit the CD Kitchen website here.

Joseph Devine

Fast Weight Loss Using Herbs And Spices

I wonder how much it is generally known that the benefits of

using herbs and spices can speed up your weight loss efforts,

by quite a considerable amount actually.

We all know that herbs and spices are used with cooking to

varying degrees, and of course the primary reason for doing

so is to make food much more tasty and interesting.

I suspect however that you might be surprised at the

considerable health benefits that can also be gained by

using them. In saying this I am referring to those everyday

items that can be found in most larders, and not necessarily

those exotic and probably not so well known varieties.

I happened to discover the many benefits of herbs and spices

and the fact that they can be most beneficial to a weight

loss program, when I was doing extremely detailed research

for my latest book. The results of that research were so

extensive that it could be the basis in itself for a

complete publication, and much more detailed therefore than

I could possibly include in this short article.

However I have been able to include a fair amount of

information in this feature about various herbs and spices

which are known to particularly help to speed up weight

loss, and that is also in addition to their excellent

overall health benefits by the way.

You should find that you will be able to purchase these

herbs from any good Herbalist supplier.

Garcinia:(Garcinia cambogia) is a herb which is sold

primarily for enhancing weight loss and boosting the

amount of lean muscle. This is also known as hila or

brindell berry.

One of the major benfits of Garcinia is that it acts as an

appetite suppressant and stops the body from storing fat.

Pysillium:(Plantago spp.) This cheeky little herb has quite

a few health benefits. Physillium is known to help lower

cholesterol, and another major benefit is that it also helps

to prevent constipation.

If you use it as part of your weight loss program, it can

help you to eat less calories and yet still feel really full.

This is because of the amount of fiber that it contains.

I mentioned earlier that it does help in preventing

constipation, but in order to achieve this you should make

sure that you drink plenty of water.

Siberian Gingsing:(Eleutherococcus senticosus) If you

are going to start regular exercise as part of your health

and weight loss routine, which is normally to be highly

recommended, then this is a really useful herb.

It can help your body adapt to the stress of

unaccustomed changes, and it will help to make you feel

less tired even when you are doing simple exercises

like walking for example.

So in turn therefore you are more likely to stick to your

exercise routine.

Little Known Secrets In Your Larder

Cayenne:(also known as Capsicum, hot pepper, chilli pepper,

tabasco pepper). The majority of us have cayenne in our

larders, and it is very commonly used in many food dishes.

Cayenne can be found in many forms such as ground spices,

teas, and would you believe it, topical creams.

It is well known for its antitoxidant action, and greatly

helps with osteoathritis and rhumatoid athritis, shingles,

and diabetic neuropathy.

A note of caution however: Cayenne may act with anticoagulant

drugs so be sure to consult with your doctor. Excessive use

may also irritate the intestinal tract.

Manufactured topical capsacin creams can cause a burning

sensation, so test first on a small area of the skin,

remembering to wash hands thoroughly after applying the

cream. This will avoid it spreading to the eyes nose or

other sensitive areas.

Fennel: is native to the Mediterranean and is widely

utilized throughout the world. You will find it in teas,

capsules, tinctures and lozenges.

Fennel can be used to help with bloating, flatulence,

mild digestive spasms, catarrh, and coughs. It also has

antimicrobal, antispadmodic, and anti inflammatory

properties.

A note of caution here: Fennel can sometimes cause rare

allergic skin and respiratory tract reactions.

Fennel is also a potential source of synthetic oestrogens

and should be avoided if you are pregnant.

Garlic: you can buy this fresh, or the one you will most

probably have in your larder will be dried. The downside

of garlic is the odour which it leaves on your breath,

but chewing some parsley after eating will soon sort out

that problem.

Garlic is also known to help stimulate the immune system,

and to help in fighting cancer. Well documented health

benefits include lowering cholesterol,fighting infections,

and reducing blood pressure.

Again a note of caution: garlic may also interact with

anticoaglant drugs, so do be sure to check with your doctor

if in any doubt.

Rare cases of allergic reactions are known, and some people

might possibly experience heartburn or even flatulence.

These are just a few of the herbs you can use in cooking,

but do remember that there are many many more, and the

benefits in using them frequently can be quite remarkable.

You will realize of course that when using them as part of

any dish to use them sparingly, as to add too much would

just spoil the meal.

As with everything in life one should try and strike a

balance, after all you know what they say "all things in

moderation".

Marie Gordon is Author and Publisher of "Your Fastest Way To Permanent Weight Loss" the complete solution to all your weight loss problems. You can find out more by visiting her website at http://www.howtoloseitfast.com

Understanding the Difference Between Herbs and Spices

All herbs and spices, culinary or medicinal are made of natural properties that have a compatibility with our bodies. Our bodies do not make everything that we need to sustain life and health, plants process these substances for us and make them more readily accessible to our body than any of the chemicals man-made today.

Medicinal plants include such things as minerals, vitamins and trace elements, all these materials are necessary for recovery and health. Medicinal herbs also include medicinal substances such as essential oils, bitters, alkaloids and tannins that have natural affinities for certain organs and systems in our bodies that have therapeutic actions to heal and sustain us.

Herbal remedies, by definition are any plants that have a therapeutic action, which also includes vegetables and fruits and even some spices. Once such example would be celery seeds which have a cleansing action upon the urinary tract system as well as being an aide to arthritis, while the essential oils of the peppermint herb helps to relieve the pain of headaches and aides in the digestive process.

Peppermint leaves can also be used as an addition to salads, to flavor water or make tea, while celery seeds are often used for cooking such food as a roast as well as an addition to salads and many other uses. Cinnamon is more often used as a spice, but also has many medicinal properties as well.

From ancient times through the present-day we have eaten plants and our bodies have responded through the millennia in a way that can not be matched with any synthetic drug in spite of all the advances of modern medicine.

Spices, like herbs may be dried from seed, fruit, root or bark. They are used in nutritionally insignificant quantities for flavor, color, food additives and even as a preservative. Spices in ancient times as in today are also used in cosmetics and perfume, as well as medicine.

A few examples:

A compress is sometimes made up to help relieve a headache using combination of herbs

Soak a wash cloth in as hot water as you can stand, apply 2 drops of therapeutic essential oil of peppermint and 1 drop of therapeutic essential lavender, place compress over forehead, sit back and relax. This has worked well for a sinus type headache.

To relieve anxiety and stress

Lavender, like many other herbs has many good properties for relieving stress; try this recipe below.

Lavender tea

1 tsp of fresh lavender flowers (1/2 tsp of dried lavender flowers can be substituted)

1-2 tbsp of fresh mint leaves

1 cup of boiling water

Combine lavender flowers and mint leaves in a teapot, pour boiling water over the herbs and let steep for about 5 minutes. Strain liquid into a teacup and enjoy.

Pepper

Pepper has been used as a spice since prehistoric times and appears to have originated in India. Black pepper is produced from the unripe drupes of the pepper plant, while white pepper consists of the seed of the pepper plant. Many spices were used not only for seasoning but also for medicine. Black pepper was thought to aid with indigestion, joint pain and liver problems. Today its use is more common for sore throats and coughs.

Understanding the difference between herbs and spices is just a matter of knowing your botanical plants and their properties. As spices like cinnamon, peppermint and even celery seeds cross over into culinary and medicinal use, they all are plant-based, but their inherit constituents decide how they best are used and the quantities needed.

Your friendly avid herbal and nutrition enthusiast.

Find out more!.

http://nutritionnewsforme.com/

Herbs And Spices Ep

Squeezed 9291: Herbs And Spices Ep by Herbs And Spices

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The Use of Herbs And Spices

For real adventure in food, one need not go to China, Malaysia or Egypt. With a good stock of choice herbs on the pantry shelf, the health cook can transform ordinary foods into exquisite delicacies. Dishes can be prepared that have come to us from far countries and far times and have been translated into the true style of modern Health cooking. Herbs were the first medicine of man and they are more practiced today. They give hint of luscious feasts and dishes redolent of aromatic fragrances and this is their real function. They are true vegetable substances with pungent quality and very definitely, belong in nutritional cooking.

Few kitchens rely upon the old fashioned herb garden although fresh herbs are far more chosen than dried. If we do not have space for small kitchen herb garden then stock up pantry with a wide variety of dried herbs.

An abundance of herbs for your kitchen shelf does not mean that large quantities should be used in preparation of foods. Herbs should be used very cautiously. The hint of delicate flavor is much better than a blatant combination of strong, predominant flavor. The finest herb cooking is that in which the herbs used remain a mystery. If the flavor is so strong and distinct that it can be detected instantly. And the dish is not a success. Of Course, there are several exceptions to this rule; special egg and chicken dishes require pronounced tarragon flavor, where dill is used. It is not supposed to be subtle, but a good rule for the experimenter is to use extreme caution to avoid over-flavoring.

Nothing can be more unpleasant or confusing to the taste than the improper or unwise use of herbs and spices. Certain food has marked affinities for particular herbs and spices that lift them out of realm of amateur cooking. But use of those same favoring plants in other food could be clash of temperament that screams with indignation. The proper combination of herbs, seeds and spices will be the most valuable guide in learning the magic touch of the finest gourmet cooking. This is the master chef's secret key to the art of delicious food.

Few caution areas in using Herbs:

Average Quantities: The warning to use herbs sparingly must be emphasized. Always remember that herbs are an accent of fined charm. It is not always wise to follow exactly what recipes calling for herbs. The exact proportion depends on the strength of herbs. When we buy a new container of dried herbs, they are supposedly in full strength. The longer we keep them out on the shelf they become weak day after day. A good guide, although one to be used with discretion, is to use about ½ teaspoon of dried herbs in a dish designed to serve 8 people, decreasing or increasing according to the number of desired servings.

To prevent Herb Specks in Food: Flecks of herbs can be very alternative in some dishes and undesirable in others. If you want to have the finished dish clear, use the herb packet. (i.e. tie required herbs in a bit of cloth) This packet can be removed before serving.

To Use in Uncooked Food: Herbs should be placed in liquid long in advance. It is sometimes best to let them stand overnight to obtain the full release of flavor. This is particularly true of fresh or canned vegetable juices.

To Use in Cooked Food: Herbs should be added only during the last hour of cooking unless the recipe calls for other treatment.

Moistening Herbs: If herbs are to "kiss" the dish - that is, to be used for only a short time in preparation - they should be pre-moistened. Do this by allowing them to stand for three fourths of an hour slightly moistened by water, a little oil, or a drop of milk. The herbs must not float in liquid, but simply be dampened. If the time is short, the same effect of quicker flavor-releasing may be obtained by tying the herbs in a packet and dipping for a few seconds into boiling hot water and then into ice-cold water.

Note: It is not desirable to have a large variety of herbs on pantry shelf, do not buy them in large quantities. They don't improve with age like wine bottle. They should be kept in small, air-tight container. Do not expose them to air any longer than necessary. They should be opened only at the moment of using, and then immediately closed tightly. If we open them & they do not send out a fresh aroma, they should be discarded and replaced with fresh herbs.

To nourish our body and to achieve good healthy food for better lifestyle. To refer to multiple discussion regarding the kitchen tools and gadgets, please visit http://www.akgventures.com/blog

-D Mistry

Using Herbs and Spices - How to Take the Plunge and Season Outside Your Comfort Zone

"Can you help me learn to use herbs and spices?" That's a question I get a lot, and it came back to me as I was throwing together a new stew recipe this morning. Adding the paprika and coriander I wondered why I used those two spices so rarely. Evidently, there are a lot of other people who use herbs and spices only rarely or are uncomfortable venturing beyond a few basics like basil, cinnamon and oregano.

That of course, is a misfortune that borders on tragic! Herbs and spices are one of the quickest, cheapest and most effective ways to take a meal from ordinary to extraordinary. What's more, they are practically calorie-less! Could you ask for more?

So how do we get ourselves to take that sometimes uncomfortable step into a more interesting herb and spice zone? Begin by just being open to an "herbalish, spicy experience," then be on the lookout for a spark of inspiration.

I get inspired most by fresh herbs. This year, for instance, my garden boasts some lemon balm that I planted on a lark. I recently dared myself to try a nibble--and thank goodness. I quickly became motivated to use its pungently rich lemon flavor in a white bean soup with Swiss chard.

I also get inspired by recipes that call for a new or rarely used flavorings--as with this morning's stew recipe. I would normally default to parsley and thyme for a stew. But Julee Rosso's recipe for Beef Stew with Eggplant (from Great Good Food, p. 487) had me combining coriander and paprika with cinnamon, allspice and cayenne pepper! Who wudda thunk that such a wild combination would make such an intriguingly delicious stew?

Here are a few more ways to instigate an herbalish, spicy experience:


Treat yourself to a small adventure in the bulk section of a health foods store or a spice store. Look at the colors and textures of the herbs and spices. For any that look interesting, open the canister and take a whiff of the fragrance (but not too close and avoid breathing into or near the contents!) See if a couple options don't call out for experimentation. Is there a friend or family member who makes a particular dish you love? No doubt they'd be honored to divulge the herbs and spices that make it sparkle. Check out the herbs and spices of a cuisine you enjoy. Greek, Moroccan, Italian and Indian, for instance, each use a unique set of spices and herbs. Finally, pay attention at restaurants. For any meal you particularly like, don't be bashful querying the chef about the herbs and spices that make it so good.

Once you've settled on one or two options that deserve experimentation, what's next? You've likely seen charts that list all the herbs and spices, along with the kinds of foods they go best with, like this one: http://aidanbrooksspices.blogspot.com/.

While these charts can be a helpful way to get started, I find it more useful to actually find and make a recipe or two from a cookbook or other source that I trust. That's how I learn what foods they work with and how they taste when combined and cooked in a dish.

There's an easy part and the courageous part to this prescription. The easy part lies in finding a recipe. Flip through a couple good cookbooks or do an Internet search. You'll be rewarded with dozens if not hundreds of options.

Now for the courageous part: Taking the plunge. At some point, you just gotta dive in and start swimming, even if you're not quite on par with Michael Phelps. That's what it means to get out of a comfort zone. You take a little risk, but you stand to gain a whole lot. In this case, you stand to gain meals that are a lot more interesting, fun and satisfying. Not a bad payoff.

On the flip side, what's the worst that can happen? You make a dish that you absolutely hate. So you pitch it and order takeout. Not exactly the kind of downside that qualifies for "end of the world" status!

To further put things in perspective, consider this: Years of experience in the kitchen have shown that there is maybe a five percent chance of a disastrous downside occurring. That means there's a 95 percent chance you'll be rewarded with a meal that is delightfully and tantalizingly different. So even though it can be unnerving to step out on a limb and try a new spice, hopefully you'll see it as a reasonable--and worthwhile--risk to take.

Copyright 2008, Culinary Concepts, Inc.

Additions upon request 13 tips and tricks for a successful herb and spice adventure Recipe for White beans and Greens with Lemon Balm

Ready for mealtimes that are manageable? Ready to look at food a new way--with a little joy, fun and delight, maybe? Join Kitchen Coach Mary Collette Rogers for some cooking inspiration, KitchenSmart insights and food for thought--as well as some great recipes and meal ideas: http://everydaygoodeating.wordpress.com/

Also, beginning November 1: Holiday Cooking Tele-Classes. Take them over the phone! No need to dress up or go anywhere, so you've definitely got time for a few new holiday ideas. Make them in your own kitchen, then try them out for dinner. Learn more about Mary Collette's Holiday Cooking Tele-classes: [http://everydaygoodeating.com/page27.html]

Herbs and Spices - Secret From Restaurants

How to Store Herbs and Spices:

You should always remember to keep your spices in a cool and dark place. You do not want to keep them in a humid place full of light and exposed to heat because they tend to lose their flavor quicker. Many people like to keep their spice rack on or above their stoves, but if you are one of those people, you might want to consider moving them to a different place to keep their flavor and freshness longer. I recommend to storing you herbs and spices in a refrigerator due to the level of humidity. However, if you want to store large quantities of herbs and spices, I recommend you store them in a freezer in a tightly sealed container to keep them fresh.

As a rule of thumb, I know that spices retain their best flavor for a year. However, it may be a bit longer for whole spices; some retain their flavor for up to three to five years. The better you store it, the longer they will keep their flavor and freshness.

A tip for whole spices is to grind them in a grinder or mortar and pestle before using them. In addition, if you toast whole spices in a dry skillet on medium heat before grinding them will bring out even more flavor; do be careful not to burn them.

Tips on How Use Herbs and Spices:

When you are seasoning your food with spices, try to use a light hand, remember your goal is to compliment your dish, not crowd out the flavor in your food. Note: it is almost impossible to remove the spice from a dish, so make good decisions when adding spices to your meals.

As a rule of thumb, when doing long-cooking dishes, try to add your herbs and spices at least an hour or less before serving. If you over cook spices, they might release overly strong flavors. Also, crush dried herbs finely before you add them to your dish (after you measure them.)

You do not want to measure your dried herbs the same as your fresh herbs. Another rule of thumb to use is to use 1/3 of the amount in dried herbs as is called for fresh herbs.

Remember to keep things simple. Unless you have a recipe that specifically states otherwise, do not use more than three different herbs and spices in one dish. Of course, as many of you may know, an exception to the rule is Indian food; they usually call for 10 or more different spices at times, in a one single dish.

Some good after cooking spices are black pepper, salt, cayenne pepper, and garlic powder. People are usually fussy about what spices they put on their food so you might want to have these spices available at the table.

Here are some spices that give another taste to your food without ruining them. For example, if you want to add some variety to your cooking, you might want to start by replacing oregano for marjoram, thyme for savory, parsley for cilantro, and there is so much more you can do.

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