Post by Adona Mara on Jan 11, 2011 16:29:40 GMT -5
From 'Nature's Marketplace' newsletter, published by Wegman's Food Stores, December 2010
Herbs & Spices for Flavor and Health
by Lisa Fabian
Each herb and spice has a unique taste and fragrance that it imparts to a dish. But these culinary staples provide benefits that go beyond the palate by offering us health and wellness perks too. Here's a handy chart of some common herbs and spices with notes on how to use them. (Be sure to check with your health care provider before taking any herb or spice for medicinal purposes.)
Cayenne
Notes Commonly known as chili pepper, cayenne pepper, or red pepper.
In the Kitchen Adds heat and spice to every cuisine. Particularly good in egg dishes and chilis. Adds an unexpected heat to chocolate.
Benefits Take internally in capsule form to regulate blood sugar levels, or externally as a cream for arthritis or post-surgical pain.
Concerns Creams may irritate skin. Do not take large doses of cayenne when pregnant or nursing.
Cinnamon
Notes Comes from a tropical evergreen tree and is believed to have been used since earliest times.
In the Kitchen Works well in both sweet and savory dishes including cakes, cookies, curries, and Moroccan tagines.
Benefits A half-teaspoon of ground cinnamon a day can help decrease blood pressure, cholesterol, and triglyceride levels. Used for weight loos, colds, bad breath, and indigestion.
Concerns Do not use cinnamon with blood thinners. This spice may counteract some antibiotics.
Parsley
Notes Early Romans used parsley to freshen the breath.
In the Kitchen The curled variety of parsley is more commonly used than the flat leaf. Fresh or dried, it's good in mashed potatoes and soups, or with pastas, poultry, and fish.
Benefits Higher in vitamin C than oranges, parsley is a good blood cleanser. It strengthens the bladder, kidneys, stomach, and spleen. May help reduce blood pressure.
Concerns Do not use long term when pregnant or with kidney inflammation.
Peppermint
Notes One of the most important flavoring ingredients in the world. Used in candies, teas, gums, and toothpastes.
In the Kitchen Peppermint flavoring can be added to candies and baked goods such as chocolate cake. Enjoyable as a tea.
Benefits Useful for indigestion, bloating, and gas.
Concerns Peppermint may interfere with gastrointestinal-stimulant drugs.
Rosemary
Notes Burned as an incense in seventeenth-century England to protect against disease.
In the Kitchen Astringent and peppery, rosemary complements dumplings, breads, lamb, pork, and even mashed potatoes. Infuse a bottle of olive oil with a fresh sprig.
Benefits Used in teas, tinctures, or capsules, this herb relaxes the muscles of the digestive tract to ease cramps and indigestion.
Concerns Overuse can cause cramps and irritation. Avoid use during pregnancy except as a cooking herb.
Thyme
Notes There are more than 100 varieties, but only two are of culinary importance -- thyme and lemon thyme.
In the Kitchen With its distinct pungency, thyme works best in soups, stews, and casseroles. Contributing a savory flavor to potatoes and tomatoes, it also enhances meatloaf and sausages.
Benefits Use as a chest rub to loosen mucus. As a gargle, it soothes sore throats. Can also be used to relieve indigestion.
Concerns Do not take internally during pregnancy except as a food flavoring.
SELECTED SOURCES The ABC Clinical Guide to Herbs by Mark Blumenthal ($79.95, American Botanical Council, 2003) ** Healing Herbs A to Z by Diane Stein ($16.95, Crossing Press, 2009) ** The Spice and Herb Bible by Ian Hemphill ($24.95, Robert Rose, 2006) ** Western Herbs According to Traditional Chinese Medicine: A Practitioner's Guide by Thomas Avery Garran ($50, Healing Arts Press, 2008)
Herbs & Spices for Flavor and Health
by Lisa Fabian
Each herb and spice has a unique taste and fragrance that it imparts to a dish. But these culinary staples provide benefits that go beyond the palate by offering us health and wellness perks too. Here's a handy chart of some common herbs and spices with notes on how to use them. (Be sure to check with your health care provider before taking any herb or spice for medicinal purposes.)
Cayenne
Notes Commonly known as chili pepper, cayenne pepper, or red pepper.
In the Kitchen Adds heat and spice to every cuisine. Particularly good in egg dishes and chilis. Adds an unexpected heat to chocolate.
Benefits Take internally in capsule form to regulate blood sugar levels, or externally as a cream for arthritis or post-surgical pain.
Concerns Creams may irritate skin. Do not take large doses of cayenne when pregnant or nursing.
Cinnamon
Notes Comes from a tropical evergreen tree and is believed to have been used since earliest times.
In the Kitchen Works well in both sweet and savory dishes including cakes, cookies, curries, and Moroccan tagines.
Benefits A half-teaspoon of ground cinnamon a day can help decrease blood pressure, cholesterol, and triglyceride levels. Used for weight loos, colds, bad breath, and indigestion.
Concerns Do not use cinnamon with blood thinners. This spice may counteract some antibiotics.
Parsley
Notes Early Romans used parsley to freshen the breath.
In the Kitchen The curled variety of parsley is more commonly used than the flat leaf. Fresh or dried, it's good in mashed potatoes and soups, or with pastas, poultry, and fish.
Benefits Higher in vitamin C than oranges, parsley is a good blood cleanser. It strengthens the bladder, kidneys, stomach, and spleen. May help reduce blood pressure.
Concerns Do not use long term when pregnant or with kidney inflammation.
Peppermint
Notes One of the most important flavoring ingredients in the world. Used in candies, teas, gums, and toothpastes.
In the Kitchen Peppermint flavoring can be added to candies and baked goods such as chocolate cake. Enjoyable as a tea.
Benefits Useful for indigestion, bloating, and gas.
Concerns Peppermint may interfere with gastrointestinal-stimulant drugs.
Rosemary
Notes Burned as an incense in seventeenth-century England to protect against disease.
In the Kitchen Astringent and peppery, rosemary complements dumplings, breads, lamb, pork, and even mashed potatoes. Infuse a bottle of olive oil with a fresh sprig.
Benefits Used in teas, tinctures, or capsules, this herb relaxes the muscles of the digestive tract to ease cramps and indigestion.
Concerns Overuse can cause cramps and irritation. Avoid use during pregnancy except as a cooking herb.
Thyme
Notes There are more than 100 varieties, but only two are of culinary importance -- thyme and lemon thyme.
In the Kitchen With its distinct pungency, thyme works best in soups, stews, and casseroles. Contributing a savory flavor to potatoes and tomatoes, it also enhances meatloaf and sausages.
Benefits Use as a chest rub to loosen mucus. As a gargle, it soothes sore throats. Can also be used to relieve indigestion.
Concerns Do not take internally during pregnancy except as a food flavoring.
SELECTED SOURCES The ABC Clinical Guide to Herbs by Mark Blumenthal ($79.95, American Botanical Council, 2003) ** Healing Herbs A to Z by Diane Stein ($16.95, Crossing Press, 2009) ** The Spice and Herb Bible by Ian Hemphill ($24.95, Robert Rose, 2006) ** Western Herbs According to Traditional Chinese Medicine: A Practitioner's Guide by Thomas Avery Garran ($50, Healing Arts Press, 2008)