I love cooking. Anyone else out there like to play around with new recipes and see what happens? Although I usually come up with some pretty good meals, I’m often intimidated by the spice rack. I can never seem to remember what rosemary tastes like or what ginger would taste good with. Lucky for me, and you if you’re so inclined, I’ve found the “Beginners Guide to Herbs and Spices” and I’m going to spill the details. This article lists ten different spices, their health benefits, and how to use them. Here we go!
First up – basil. Basil is an anti-inflammatory agent and has antibacterial attributes. Use it in pesto or on white meats. Try combining it with fruit, or adding it to a stir fry. Keep in mind, the longer it cooks the less flavor it will produce, so make sure to add it at the end.
Next is cayenne pepper which works as a natural pain reliever. Adding a bit of this also may help lower cholesterol and amps up your Vitamin A intake. Use it sparingly, as it is HOT. It works well with all types of meat, and in sauces and marinades.
Who knew dill could be so helpful? A little of this packs a big punch. Dill contains iron and calcium, and may neutralize carcinogens. That’s a big YES for bone health and cancer prevention! Use it in stews, on salmon, or mixed in with your vegetables!
With a good source of fiber, iron, and disease fighting nutrients, cilantro is not a spice to ignore. Adding a slight citrus tang to your pallet, it is best used in salsa, guacamole, or marinades.
Coriander seeds may help control blood sugar, cholesterol, and may limit free radicals. Add these seeds to soups, fish, or smoked meats and can work well blended with cumin.
With a woodsy flavor that works well on meat, rosemary not only sounds delicious but can increase circulation and improve digestion. Try mixing it with tomatoes, spinach and mushrooms or add it to sauces for a dose of fiber, iron and calcium.
Are you forgetful? Try adding sage to apples and squash for a memory boost! With a peppery flavor, it also works well with savory tastes like sausage and cheese. Unlike basil, sage can withstand a long cooking span and still keep its taste.
We can never have too much thyme. With two teaspoons containing more than half your recommended intake of vitamin K, there’s no reason not to add this to your bean, egg, veggie or lamb dishes.
Turmeric is a spice I hadn’t heard of before, but now will never forget! This spice will now have a home in my cupboard since I’ve learned of its source of manganese, iron, and vitamin B6. Not to mention it may also provide relief for arthritis! Most commonly used in curries, turmeric may also add some zing to stir fried veggies or rice.
Full of vitamins K, C and A, parsley is good in pasta dishes, sprinkled on fish and chicken, or added to a potato side dish.
A no-nonsense cheat sheet courtesy of Health.com on some of the most commonly used spices! Now that you know what they can do, put these babies to work in some of your favorite recipes. As mentioned, I am adding Turmeric to my shelf and can’t wait to mix in this new-to-me spice. What are some of your favorite ways to incorporate spices into your cooking? What other spices do you cook with?