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Member Comments for the Article:
Herbs and Spices to ''Spark'' Your Food
Add Flavor Without Adding Calories
8/7/2014 7:04:33 AM
Did you know that the principle fat in eggs, red meat, and bacon is the same monounsaturated fat as is found in olive oil? Fats have been unfairly maligned for 60 years with absolutely NO real science to back it up.
Never say 'never', lol. There are good combinations for strong herbs. Rosemary is definitely 'strong' but pairs well with other strong herbs. I think immediately of rosemary/garlic (plus black pepper), rosemary/lemon or lemon flavored herbs, a favorite tea is mint/lemon herbs/rosemary. I also am a fan of ginger/lemon or even ginger/lemon/rosemary (think gingerbread with a lemon/rosemary sauce - yum!).
To the person who likes 'Mural of Flavor' from Penzey's - great stuff. They also have their 'Forward' salt free seasoning which is awesome, and several other no-salt or low salt blends. They have a garam masala which is good, but very, very different from the Frontier brand sold at Whole Foods. I like the latter for dishes you would use cinnamon with - a sweet savory.
And great advice - if you can't smell your herb or spice, you won't be able to taste it, either!
5/19/2014 12:46:42 PM
By the way: you have Ginger being added to "Rick" ...unless Rick really is a food that I'm not aware of...
I always plant Scarborough Fair - Parsley, sage, rosemary, and thyme together. I sing the song when I look at it. It is in a window box that can be brought in during winter. Believe it or not, it gives me some kind of comfort. Herbs grow quite well in the bathroom.
having my first garden this year is fabulous! with only a handful of herb choices i can experiment and decide what works for me. maybe try growing new herbs nxt year based on my crop output and recipes this year. thx for the chart, very helpful!
Chervil is one spice I have never tried on fish...great knowing what spices enhance the flavors of cooking. thank you... paula from wi
5/12/2010 9:38:59 AM
Good article Becky. One spice that Americans don't use that much of is coriander seed. It is a must for me now in so much of my cooking, because of it's earthy, mild citrus flavor, especially on fish. I also go through a lot of cardamom pods in my smoothies. Toss a green cardamom pod into the blender with your fruit and watch the flavor pop. The other spice blend that I can't live without, use in savory and sweet applications, is garam masala and I have started to gather a growing crowd of converts. Sprinkle it on your smoothie as well. Another trick with spices that are ground from seeds or pods, such as chili powders, turmeric and black pepper, is to bloom them, i.e. put them into your hot pan just until they become aromatic (seconds) before you add liquids. This keeps the spices from tasting raw. Ground herbs or chopped herbs do not want this kind of treatment - they need to be treated gently.
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