The Wonderful World of Herbs and Spices

Allspice

A flavor so warm and inviting!

Although the name 'allspice' seems to suggest a blend of spices, and that really isn't the case. Rather it is because its flavor combines tones of cinnamon, nutmeg and cloves, among other spices.

Interestingly, allspice also goes by the name Pimento, the Spanish for 'pepper'. The story goes that when Columbus first landed in the New World, he not only made the mistake of believing that he had found India, but also that the pea-sized berry fruit of the allspice tree growing in abundance there was actually pepper. And in fact the allspice berry once sun-ripened to a reddish-brown color does look very much like peppercorn.

Allspice in Cooking

The best quality allspice is grown in Jamaica, followed closely by Honduras, Guatemala and Mexico. This versatile spice features in several classic Jamaican recipes the most popular being Jerk seasoning, besides being a major ingredient in a variety of curries, desserts and soups. It even finds use in pickling and baking.

Health Benefits of Allspice

Allspice is also appreciated for its medicinal properties. Jamaicans use it as a remedy for stomach-aches and colds, while the Guatemalans make a revitalizing tea from the leaves of the allspice plant. The oil derived from the allspice berry has a sweet spicy aroma used in masculine scents. Not just that, the oil also contains a myriad variety of antifungal and antiseptic substances.

Allspice is a versatile but underutilized spice; the creative potential it has to offer to the culinary arts remains yet to be properly explored.

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Arrowroot Powder Is A Thickening Agent


Arrowroot Powder

The mention of the word spices brings to mind those aromatic, flavorful ingredients that can magically transform what would otherwise be a bland, boring dish into a culinary masterpiece. In this respect, arrowroot is rather different from most conventional spices, as its main use in cooking is as a thickening agent. However, is in one respect similar to other spices, which is that a minute quantity is all that it takes to produce the desired effect.

History of Arrowroot Powder

Arrowroot is derived from the roots of a tropical South American plant after a fairly complicated process whose end result yields the powdery white Arrowroot starch resembling corn flour. Arrowroot was introduced to Europeans by the Arawak people of the Caribbean, who favored it highly as regarded it as a food with considerable nutritious and medicinal value (in fact, they called it “Aru Aru” meaning, “food of foods”). And while that is a perfectly good explanation as to how it came by its English name, another equally likely explanation is its use by the Arawak to draw out poison from wounds inflicted by poison arrows.

Arrowroot in Cooking

Arrowroot has a neutral taste and thickens at a lower temperature than corn starch, and hence can be used to thicken delicate egg-based soups and sauces. It also imparts an eye-pleasing glossy look to the sauce. However, care needs to be exercised not to add arrowroot too early during the cooking process, as overheating tends to destroy its thickening property.

Health Benefits of Arrowroot

Arrowroot is very light on the stomach and in Victorian times used to be concocted into a drink and given to convalescing patients, or as a jelly to babies being weaned. However, it has been established that its calorie content is low. Due to this fact, nowadays arrowroot enjoys great popularity among calorie-conscious dieters.

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Sweet Basil Tastes As Good As It Smells

Sweet Basil

Honored as the '2003 Herb of the Year' by the International Herb Society, basil is perhaps the only herb that tastes as good as it smells. An ancient herb believed to have been cultivated first in India, it is commonly found in the warm, sunny regions of Asia, Africa and Central and South America.

Throughout history, basil has evoked the widest spectrum of emotions within people, from love to hate and everything in between. The Greeks associated it with hardship and affliction, while to the Romans it carried connotations of love. However, there is no denying the delight of the rich, spicy and somewhat minty flavor and fragrance held in the sprigs and leaves of this herb.

Basil in Cooking

Basil is a traditional ingredient in Thai, Indian and Mediterranean cooking; Italian cuisine is well known for its love affair with basil. The most famous example of this is pesto sauce, which stars basil as the main ingredient and gives a delightful accompaniment to hot and cold pasta. Basil also has remarkable affinity with tomato and garlic in sauces. It is also the basis of many recipes with chicken, fish, eggs and adds zest and flavor to some of the more bland varieties of vegetable.

Health Benefits of Basil

And basil isn't without health benefits either. It has soothing properties associated with the mint family to which it belongs, and is be used in herbal concoctions offering relief for nervous headaches and digestive complaints.

There are dozens of varieties of the basil plant, in different sizes, colors and shapes of leaves, but broadly speaking, basils can be identified by their square stems and opposite leaves, as is characteristic of many members of the mint family. Basils are strictly summer plants, warm-weather plants and to thrive require large doses of sunlight and well-drained soil.

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Aromatic Bay Leaf Use

Bay Leaf Use

Bay leaf is the aromatic leaf of the laurel tree. On their own, they have a strong and distinctive fragrance and flavor, but their main strength lies in integrating the various flavors in a culinary creation, while adding depth and richness to it. It's one of the oldest known herbs in Europe, and is native to the Mediterranean region.

History of Bay Leaf

The United States has its own variety, the Californian bay laurel, and is grown in Georgia and the Carolinas. The Indian bay leaf has a rather different flavor, and was a favored ingredient in the delicacies of the Moghuls, who valued grandeur and perfection not only in their architecture - take the Taj Mahal - but also in food. In ancient Greek and Rome, heroes were crowned with wreaths woven from bay leaves - and this is also from where we get the rather quirky phrase, "resting on his laurels"!

Bay Leaf in Cooking

Bay leaf makes excellent seasoning for poultry, fish and meat. Bay leaf comes together with parsley and thyme resulting in the subtle yet flavorful blend known as Bouquet Garni, and enhances the taste of any stew, soup or sauce it is introduced into. It is an important ingredient in many French, Moroccan and Turkish dishes.

Health Benefits of Bay Leaf

The essential oil of the bay leaf is a constituent of perfumes, and can be used as a massage oil to relieve muscular soreness and enhance circulation, and is also used in tonic formulations to combat hair loss.

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Caraway Seeds!

Add to your favorite rye bread recipe!

Caraway Seeds

The small, crescent-shaped "seed" of the Caraway, as it is popularly known, is - botanically speaking - actually the miniscule, dried-out fruit of the Caraway plant. It has a strong, pungent aroma and a warm, sweet flavor. Although it does not hold universal appeal for its value as a spice, if used judiciously and sparingly, caraway can pleasantly enhance the flavor of many a dish.

History of Caraway Seeds

The caraway spice has a long history, going back thousands of years. Its use was first documented in ancient Egypt, in the papyrus of Thebes, around fifteen hundred B.C. It is believed to be the oldest used condiment in Europe and still features as the most popularly used spice throughout middle Europe, such as Germany and the Nordic countries, the same countries that also produce it. Its name is thought be derived from its ancient Arabic name, 'Karawya'. Lose weight on the most Popular Diets Online:

Caraway in Cooking

The use of caraway seeds in baked goods, especially rye bread and cake, or coated with sugar and served as a side dish with fruit, was popular even in the Middle Ages and even finds honorable mention in Shakespeare's plays. According to popular superstition of earlier times, it was endowed with the power to retain and preserve, and as such was believed to protect houses from burglary and lovers from becoming unfaithful.

Apart from its use in baked goodies, In Scandinavian cuisine, caraway flavors the popular Sauerkraut, and other dishes based on root vegetables such as potato and carrot. The caraway plants themselves resemble carrots with their long roots, and may be cooked and eaten in much the same way. It is as well used for adding flavor and character to cheese. Caraway is also used to produce several liqueurs, most notably Kummel.

Health Benefits of Caraway

Essential oils derived from the seed are used to prepare medicines to treat eye infections and tooth-aches, and there is even evidence that they may have a role to play in combating cancer. In the cosmetic industry, caraway oil is used to lend fragrance to soaps and creams.

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Great thread Anji. :)

Yes, thanks for the wonderful thread, Anj. Can you tell us about coriander? I bought some and don't know what to do with it!:o :) Isn't it the spice that is used in some teas in India?

No, I think that is cardomom....

I LOVE dill weed. I use it in a lot of seafood dishes.

Yesterday I made Greek chicken pitas, with homemade Tzatziki sauce (cucumber/yogurt sauce) and the dill was the finishing touch.

I also use it in cold tuna pasta salad and Tuna Tetrazini!

Great thread Anji. :)
Thank you beautiful,
I am glad I can still come up with a good thread here and then. :)

Hugs to you~

Yes, thanks for the wonderful thread, Anj. Can you tell us about coriander? I bought some and don't know what to do with it!:o :) Isn't it the spice that is used in some teas in India?

No, I think that is cardomom....
Hi your welcome!

I will post about coriander for you below.

Hugs~

Coriander Seeds and Leaf in Cooking


Coriander Leaves

Coriander spice refers to the seed of the cilantro plant - the leaves of the plant too are a herb in their own right. The name 'coriander' doesn't exactly have the most romantic of associations, considering that it comes from the Greek word 'koris' which means 'stinky bug' - the reason behind this being that apparently many people perceive the odor of the coriander leaves to be unpleasant. Interestingly this seems to be a genetic disposition, as others seem to find it either smell-less or pleasantly aromatic. Regardless, after ripening the small, round coriander seeds take on a scent and flavor that is lemony, with a hint of sage.

Coriander Seeds in Cooking

Coriander finds mention in the Old Testament where it is compared with Manna, the heaven-sent food of the Israelites. Coriander was used by the Egyptians as far back as 5000 years ago. Its preservative properties were known to the Romans as far back as Julius Caesar's reign, when Roman soldiers took it along with them during expeditions, to preserve meat. The Arabs introduced it to China and India, who readily took to its use as a flavoring spice.

Curries of course require no introduction to connoisseurs of spicy Indian food; curry powder is based on four different spices, the most prominent of these being coriander. Coriander is also an important seasoning for many Mexican Salsas. Thai cuisine makes use of the Coriander root, crushed with garlic and pepper, as a very prominent seasoning. In Europe, coriander's use declined after the Classical Period, but is now experiencing a revival. It is used as sausage flavoring in Germany, and to flavor rye bread in middle-European countries.

Health Benefits of Coriander

Coriander is quite nutritious, being rich in Vitamin C, calcium phosphorus and beta carotene. Research carried out in the United States suggests that coriander may be beneficial for lowering blood-cholesterol. In lab experiments carried out with diabetic mice, coriander also showed the effect of lowering blood sugar level. Coriander even contains antibiotic substances that can prevent some forms of food poisoning.

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I LOVE dill weed. I use it in a lot of seafood dishes.

Yesterday I made Greek chicken pitas, with homemade Tzatziki sauce (cucumber/yogurt sauce) and the dill was the finishing touch.

I also use it in cold tuna pasta salad and Tuna Tetrazini!
Yes I also love dill in salads, specially pasta salad.

I will post about Dill below.

Good thoughts for you~

Dill Weed Gives The Dill Pickle Its Famous Taste

Dill Weed

The dill plant, with its light, feathery leaves and golden flowers, is a relative of parsley. It is alternately valued for its delicately flavored leaves (or "weeds", as they are called) during spring, and for its strongly aromatic seeds in fall.

The dill plant is native to the Mediterranean region and southern Russia. The name comes from an old Scandinavian word meaning 'to lull', referring to its soothing and calming properties as a medicinal herb. In Middle Age Europe, dill was attributed to have magical properties and used both by the magicians concocting potion brews and as a protective charm by those afraid of being "hexed".

Dill Weed in Cooking

Due to its light, delicate flavor dill really complements fish dishes. A famous Danish dish known as gravlax comprises of thin slices of raw salmon cured in a seasoning that contains dill. Dill also goes well with smoked salmon, cheese, egg dishes, sour cream and yoghurt. Sprigs of dill are an aesthetic garnish for soups. Dill seeds have a much stronger flavor and in combination with vinegar and spices make a great pickling agent. They are partnered with cucumbers to make dill pickles, popular in the United States.


Health Benefits of Dill Weed

And dills aren't bereft of health benefits either. Dill tea is used as a stomach soother, to overcome insomnia (sleeplessness) and even to cure hiccups. In its diluted form, it may be used as a remedy for gas in infants.

Growing Dill Weed

Dills can be planted as seeds straight away in your garden; you don't need to have a proverbial green thumb as they don't require much care - hence a perfect introduction to herb gardening!


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Hot Chili Peppers

The family of chili peppers - which includes mild-flavored members such as sweet bell peppers all the up to way to the fiery jalapeño and the positively blazing Habaneros - has enjoyed a unique and respectable position among food and spices throughout history. The origin of the chili pepper can be traced back to the Incas inhabiting the Americas around 7000 years ago, who domesticated it for the first time. And although the name 'pepper' would seem to imply a relation with the family of black and white peppers, there in fact isn't.

History of Hot Chili Peppers

The term was originally used when the explorer Columbus returned to Europe from his voyage to the New World, his ships bearing what he presumed to be a new variety of pepper. And the rest is history; chilis are now an essential part of the cuisines of Asia, Africa, Americas and some parts of Europe.

Chili Peppers in Cooking

The range of food and cultures that embrace chili as an integral culinary ingredient is staggering: from the Indian curries to the Korean kimchis to the Mexican Enchiladas and the ubiquitous chili sauces, to mention just a few.

Health Benefits of Hot Chili Peppers

There is not much in the way of subtlety when considering the influence of chili on the flavor of food; it is out-and-out hot. Eyes stream, noses run and tongues burn with the physical sensation of pain... yet the diners keep coming back for more! Chili can justifiably be claimed to have an addictive influence; some scientists say that it is due to the release of opiate-like endorphins by the brain to counteract the pain caused by capsaicin (the chemical that gives chili its heat) that triggers the culinary equivalent of a high-speed joyride in the brain, without the dangers.

And they aren't without a good share of health benefits either: a typical chili pepper packs more vitamin C than a whole orange. They are also low in sodium, and rich in potassium, vitamin A and fiber. They contain compounds that many are believed to fight against heart disease, cancer and cataracts. So, the next time you eat out at your favorite Indian restaurant, spare a thought to the humble yet remarkable chili pepper as you enjoy (and weep through) your extra-hot curry!

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Chicory Seeds and Plants

The sight of the blue-purple sunray flower of the dandelion-like stalk of the chicory plant is a familiar greeting on summer morning walks. It grows rather like a common weed on roadsides and limestone hills, and has often been classified as such in the United States, although it was probably brought here from Europe.

The colorful flowers function rather like floral timepieces, spreading wide open in the morning and gradually closing into the afternoon. The roots of chicory are long and tap-like, and it is these that are dried, roasted and ground into the chicory that is the familiar blend that is commonly added to coffee. And in fact, in historical times, chicory substituted as the "poor man's coffee", when real coffee was either unavailable or prohibitively expensive.

Today coffee makers recognize its merit in coffee blends; take for example New Orleans styled coffee. Moreover, as it is caffeine-free, that makes it a great way to lower your daily caffeine consumption. Apart from this, the big, fleshy roots of the chicory plant may also be boiled and eaten, and its young, crisp leaves consumed as salad.

Health Benefits of Chicory

In terms of health benefits, chicory has been hailed as a blood purifier. The tea steeped from its leaves is a healthful tonic. The ancient Greeks and Romans esteemed its use as a liver stimulant, and it is also found to be beneficial to the spleen and bladder. It can be externally applied as a herbal paste or poultice to relieve inflammation and swellings.

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Garlic Chives

Chives are part of the onion family


Chives

Chives are the smallest and - in terms of flavor - finest member of the onion family, which also includes garlic, leek and shallots. It is native to Asia and Europe, having been known and used in Chinese Cuisine from over five thousand years ago.

This strongly aromatic herb imparts a fresh, zesty and yet delicate flavor to many foods. And they aren't just renowned for their flavor and taste: the chive plant produces beautiful a globe-shaped cluster of star-like lavender flowers appreciated for their ornamental value. Unlike the kitchen variety onion, it is not the chive's underground bulb that is of culinary value but it is their flavorful leaves that are actually harvested.

Turning to their culinary contributions, chives are an important ingredient in fines herbs, a blend of herbs used to season soups, sauces, fish, poultry and egg dishes, giving them a lively flavor, with just a hint of onion. Fresh chive leaves may be used as garnish and flavoring for salads, mashed potatoes, spreads, dips and herbal butters.

Garlic Chives

There is also another kind of chives, known the garlic chive, which is found in China and is used in stir-fried delicacies, and as its name suggests, imparts a flavor reminiscent of garlic.

Health Benefits

Chives also contain nutrients that promote good health, such as sulphur - which has natural antibiotic properties and helps promote blood flow - calcium, phosphorus and several vitamins.

Growing Chives

Another great thing about chives is that they are easy to grow on your own; chives aren't fussy and a little care is all they need to thrive. Plant them in your own backyard, or even grow them inside a pot in the privacy of your home, and treat yourself to this healthful and great-tasting herb!

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Cinnamon

Excerpt from God's Banquet Table

There is absolutely nothing more pleasant than the aroma of fresh cinnamon. A spice that has been valued since ancient times. In the Old Testament it was used as a perfume and one of the ingredients in the anointing oil used by Moses in the Tabernacle. Only in the last century has cinnamon come down in price from being very costly.

History of Cinnamon:

Cinnamon comes from the inner bark of the cinnamon tree that grows in Sri Lanka. Cinnamon has a fragrant sweet flavor and must be stored carefully because it easily loses its fragrant aroma. It can be added to oatmeal, fruit salads, rice puddings, nut milks, sweet desserts, yams, squashes and is breath-taking in hot apple cider with cloves, allspice and nutmeg.

Health Benefits of Cinnamon:

Cinnamon is a strong glandular stimulant and was given as a sedative to mothers during childbirth. It is also an antacid for helping upset stomachs and diarrhea. Years ago it was commonly used as a breath sweetener.

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Here's a tip:

Dill and Parsley are great larvae food for caterpillars. I have a butterfly garden, and I plant plenty of those two herbs for them. They eat them like it's going out of style! And a couple weeks later I have a new batch of butterflies too!

Oh, that is good to know kat! I have dill and parsley in the seed packets, but is it too late to plant them? I think butterfly season is over here, so will have to wait til Spring.:)

Cumin Seeds and Spice!
Cumin has a history over 5000 years old


Cumin Spice

Cumin spice comes in the seed of a small plant with tiny white flowers arranged in small umbrella-shaped clusters. Yet these diminutive seeds pack an extraordinarily hefty punch in terms of their flavor and health benefit.

Cumin has a history over 5000 years old. It is a native of Egypt, and was used during the time of the Pharaohs not only as a food spice but also to mummify the deceased kings. From there it was carried to Greece and Rome, who used it both as a medicine and as a cosmetic to induce a pale complexion. According to a rather humorous anecdote about this particular effect of cumin, students in ancient Greece and Rome would drink large quantities of cumin oil to induce a pallid complexion that was regarded as the mark of a great scholar! Cumin also finds mention in the Bible, as a form of "tithe" or payment given to priests.

Cumin is now grown in Iran, India, Pakistan, China and the Americas. In terms of flavor, it is sharp and pungent, almost bitter, sometimes described as peppery or nutty. It flavors the highly spicy dishes of India, Mexico and Middle Eastern countries. It was also an important spice in Europe during the Middle Ages, and still finds a place in many European foods such as Portuguese sausages, Dutch Leyden cheese and German Sauerkraut, to name a few.

Cumin Health Benefits

Cumin is perhaps the most endowed of all spices in terms of health benefits. It is a good source of iron, required in the body to make hemoglobin in the blood, for the proper functioning of enzymes and for manufacturing proteins. That cumin seeds promote a healthy digestive system has been known since ancient times; recent research also suggests cumin contains substances that protect against cancer.

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Fennel Seeds in Cooking and Health


Fennel Seeds

The sway of the feathery plumage of the delicate fennel leaves is a familiar sight in many a roadside in the United States, where it has naturalized - and in fact considered to be a weed. This plant originally hails from the Mediterranean region. Every part of this versatile plant, from the roots upwards, can be put to some good use; the bulb can consumed as salad or vegetable, its leaves as a seasoning herb, and its seeds ground into a spice.

Fennel History

It has a sweet and aromatic taste, similar to anise and licorice. Fennel was well-known and revered among the ancient Greeks and Romans. They enjoyed chewing on its sweet stalks, appreciated its medicinal qualities and even decked their heroes with it. In the Middle Age, it was used in amulets to protect from witchcraft. The Puritans dubbed the fennel seed as their "meeting seed" and chewed it during their long church services. Fennel is now grown in India, China, Egypt, Turkey, Australia and the United States.

Fennel and Cooking

Fennel nicely complements almost any kind of fish preparation. Dry stalks of fennel placed under fish or shrimp being grilled or barbecued gives them a wonderful flavor. Fennel features in several Italian recipes such as tomato sauces and sausages. It is a key ingredient in several spice and herb blends such as Indian curry powders, Chinese Five Spices and the French Herbes de Province. The seeds give a distinctive flavor to baked goodies like bread, cakes and cookies. In some countries, fennel seeds are served with sugar as an after-meal mouth freshener.

Health Benefits of Fennel

Fennel's medicinal properties were discovered long before its use as a herb. The Roman naturalist Pliny extolled its virtues as an eye-strengthener. A few sprigs of fennel can be added to tea as a remedy for indigestion. It is also known that funnel can boost the production of milk in a nursing mother. Fennel is also a good source of Vitamin C. Also, the substance that gives fennel its anise-like taste - anethole - has been scientifically proven to fight against cancer and inflammation.

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The Health Benefits Of Eating Garlic Bulbs


Garlic: A valuable seasoning and medicinal herb

Perhaps the most indispensable of herbs - so much so that many people consider it to be a vegetable - garlic has a long and distinguished history that gives credence to its reputation as a one of the most valuable and seasoning and medicinal herbs in existence.

Garlic fondly goes by the epithet 'stinky rose' that indicates its powerful and pungent aroma which however may not enamor everyone; Shakespeare makes unflattering mention of it in his plays, and the ancient Roman poet Horace deems it as vulgar and foul-smelling. However, his opinion did not stop the Roman masses in his time, who consumed it with relish.

Garlic is mentioned by name in the Old Testament and the Muslim Quran as one of the foods the Israelites missed most during their years of wandering. Garlic was also considered sacred among the ancient Egyptians who buried it in the tombs of their deceased kings.

Garlic in Cooking

In appearance, Garlic is bulb-like, with a white papery covering on the outside, and inside made up of sections of cloves. Garlic can be used to flavor almost any spicy dish and is used in generous proportions in almost all Asian cuisine.

Although its use has declined in north European countries, garlic still finds its way into an eclectic variety of South Europe dishes. It appears in quite a number of Mediterranean sauces and soups. In Austria, garlic is consumed raw as part of a salad. Raw garlic combined with vinegar is also savoured as a pickle. Garlic was popularized in the United States by the workers who immigrated from Europe; Gilroy, California now prides itself as being the "garlic capital of the world".

Health Benefits of Garlic Bulbs

It is not surprising that the ancients ascribed many properties to the very strong smelling garlic. It was alluded to drive away evil spirits, protect against werewolves and vampires, protect from evil and to bring good luck. In 1,500 BC, the Egyptians used garlic to treat 22 different conditions. The ancient Greeks credited it for repelling scorpions and treating dog bites.

During the course of history, garlic has been touted as a cure for everything from the common cold to the plague. Garlic has powerful anti-biotic properties due to the presence of several sulfur compounds. It also contains a myriad variety of amino acids, vitamins and minerals. Garlic is believed to assist in reducing high levels of cholesterol, and may also have cancer-fighting properties. And as anyone who owns a TV set knows, garlic is so powerful that it can ward off even vampires!

Louis Pasteur credited garlic as an effective germicide, and during WW1 it was used for treating wounds. It has been found that a compound called allicin contained in garlic is effective against 23 types of bacteria. Garlic has long been used to treat high blood pressure and as a prevention of strokes. Garlic is rich in vitamins B6 and C, manganese, and other minerals.

Get healthy~

Thanks again Ang, for the information on herbs. Cumin my favorite, and use it in many dishes, usually every day! Love the smoky flavor. I chew on fennel seeds. You can get them "candy" coated, and are an after dinner treat, but they are hard to find here. Maybe I can find them online.:)

Ginger Root and Spice


Ginger Root and Spice

The roots of the ginger plant have a twisted, gnarled appearance: "a horned object" as aptly described by the Sanskrit word from which the name "ginger" comes. The roots are of immense culinary and health value, whether used fresh or ground to a powdered spice.

Ginger Root History

Ginger is native to China and India. It appears to have been known to the Babylonians, as it is mentioned in the Talmud. Ginger is known to have been used in China as far back as 400 BC, and is still the single most important flavoring agent in their cuisine. The great traveler Marco Polo gave a glowing account of ginger cultivation in China during the 13th century. The Spanish colonists introduced it to the New World in the 16th century; Jamaica is now the largest producer of Ginger in the Western Hemisphere. In the United States, it is grown in some parts of Florida.

Ginger in Cooking

Ginger has a spicy, peppery taste and aroma, and gives a sense of warmth when consumed. Ginger is used fresh in Chinese and Indian meat and fish dishes, vegetables, beans, curries and stews. In Western cultures, it is used mostly as spice to flavor sweet preparations such as gingerbread, cookies, cakes, pies and pudding, and also to season some chicken dishes and meat stews. It is also important as a beverage flavoring; for example, ginger ale, which requires no introduction, originated in English taverns in the 19th century, where ginger powder was available for customers to sprinkle on their drinks.

Health Benefits of Ginger Root

In traditional folk medicine, ginger has been popularly used as a cure for stomach pain, indigestion, diarrhea, malaria and fever. More than half of all Chinese herbal medicines contain an extract of ginger in them. In Indian traditional medicine, it is considered to possess memory-strengthening and aphrodisiacal qualities. Modern research has established that garlic promotes production of digestive juices, stimulates circulation of blood and prevents the occurrence of motion sickness and vomiting. In older people, regular intake of ginger supplements can also provide relief from joint pain and inflammation.

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The Herb Marjoram Has Healing Properties


Herb Marjoram

The marjoram plant is an attractive, delicate-looking bush with soft, oval, dusty green leaves and small white flowers that grow in braids or knots in the spring-time. The plant fills the air with scent even when gently brushed against; marjoram is definitely one of the most fragrant herbs known. The flowers make a lovely garnish, and the leaves when harvested in mid-spring have a pleasantly sharp taste with a note of camphor, which mellows and sweetens over time.

History of the Herb Marjoram

Marjoram is native to the Mediterranean region. Marjoram grows profusely in Sicily, and one of its cities - Marjoram - is named after it. Sicilians also held the belief that marjoram had the power to banish sorrow. In the isle of Crete, marjoram was once a symbol of honor worn by its leaders. Marjoram has sacred associations in Hindu religion. In the Middle Ages, marjoram found considerable use especially to preserve and disinfect meat that was less than fresh.

Cooking with Marjoram

Herb aficionados have a favorite saying: "when in doubt, use marjoram", which neatly sums up marjoram’s ability to delicately complement - without overpowering - any dish. Marjoram makes excellent stuffing for chicken and turkey roasts. It makes an attractive garnish for bean and pea soups, and enhances the flavor of carrot and squash when cooked with it.

Marjoram also works well with cheese and egg dishes. Marjoram is one of the rare herbs whose flavor intensifies when dried. Mushrooms cooked with a stuffing of marjoram in their caps endows them with a unique flavor. Marjoram is also used in homemade sausages and meats that are to be cured or smoked. Marjoram also works well in combination with other herbs in spice blends such as bouquet garni and fines herbs.

Health Benefits of Marjoram

Marjoram yields some of the finest and most fragrant essential oil among all herbs. It is widely used in aromatherapy and as a warming and soothing message oil to provide relief for muscular ache. Its healing properties include fighting asthma, headaches and soothing the stomach and digestive tract. A soothing herbal flavor can be given to tea by sprinkling over it a few sprigs of marjoram.

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Nutmeg Spice Helps Relieve Nausea


Nutmeg Spice

Nutmeg spice comes from the fruit of a tall evergreen tree native to the Indonesian Spice Islands of Molucca. Nutmeg in fact has a "brother" spice by the name of mace, which is derived from the reddish, woven, lace-like covering that surrounds the seed kernel from which nutmeg is obtained.

History of Nutmeg Spice

Nutmeg was introduced to Europe by the Arab traders before the turn of the seventh century. In 12th century Europe, nutmeg was laid in piles and burned to fumigate the streets when some important personage was expected to pay the city a visit.

Nutmeg was of prime importance during the era of spice trade and colonialism in the 16th century. Moluccan nutmeg trade first came under the control of the Portuguese, who had to later relinquish it to the Dutch. When the West Indies region came under the British rule in the nineteenth century, nutmeg trees were planted in Trinidad and Grenada.

Nutmeg in Cooking

Nutmeg has a sweet, spicy and - as the name suggests - nutty taste, which makes it a favorite flavoring ingredient in sweet savories such as cheesecakes, pumpkin pie, cookies, pudding and desserts, and also beverages such as apple cider and the Christmas-time favorite, eggnog.

Nutmeg adds a pungent flavor to stewed fruits, chutney, meat, soups, sauces and some vegetables such as beans and spinach.

Health Benefits of Nutmeg

Regarding its health benefits, nutmeg is believed to aid digestion and relieve nausea and the sensation of vomiting. Nutmeg oil is used a component in aftershave and scents for men, where it lends its characteristically spicy scent.

And while nutmeg may be used liberally in culinary preparations, care should be taken not to consume large amounts of it in concentrated form, as it is known to have some drug-like properties that can cause hallucinations and illness.

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Poppy Seeds


From God's Banquet Table

History of Poppy Seeds

In the 17th century, opium addiction swept through China. In the 20th century, narcotic addiction has reared its ugly head from man’s production of heroin. It would seem that this lovely little flower was created by the Devil himself. Yet the alkaloids that are produced by the juices that surround the unripe seed have been a blessing to those suffering great pain.

Health Benefits

Between 5 and 700 AD, it became widely used in treating cholera and dysentery. The natural presence of alkaloids, such as codeine acts as a painkiller when the seeds are infused with water. As a lotion, it may soothe skin and mouth disorders.

Poppy seeds that are commonly sold in supermarkets do not contain the natural alkaloids because they are lost when the seed ripens, leaving only trace amounts. Poppy seeds are excellent sprinkled on salads, bread and rolls. When crushed, they add a delicious addition to curry and are an effective thickener. The seeds can be soaked in water and taken as natural pain relief.

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The Rosemary Herb Is Believed To Enhance Memory


Rosemary Herb

Rosemary, a woody herb with silver-green needle-like leaves and flowers that may be white, pink or blue, originally grew in the coastal area along the Mediterranean Sea. The leaves of this strongly fragrant plant possess a flavor that is a cross between lemon and pine. Translated from Latin, Rosemary means "dew of the sea", and according to an old Spanish legend, returning sea-weary sailors could smell the fresh fragrance of the rosemary leaves from miles afar.

Rosemary History

In Roman mythology, Rosemary was frequently associated with love and romance. It was woven into garlands worn by Greek students as it was believed to strengthen memory. The herb has holy connotations to Christians who believe that the Virgin Mary once draped her cloak over a Rosemary bush, transforming the blossoms from white to blue.

Rosemary in Cooking

For culinary purposes, rosemary leaves may be used fresh or dried, and is a popular flavoring herb in traditional Mediterranean cuisine. Rosemary makes an excellent seasoning and marinade for all types of meat such as lamb, goat, chicken and veal. It is also great with beef and fish stew. Rosemary gives zest to otherwise bland potato dishes. It is also savored in bread, rolls, cheese and butter.

Health Benefits of Rosemary

Numerous health benefits have been associated with rosemary. Traditionally, it was always believed to stimulate and enhance memory; modern research shows that rosemary contains substances that prevent the break down of neurotransmitters in the brain, which certainly lends credence to this belief.

Rosemary also has a calming effect on the nerves, and can stimulate the circulatory system. It is also effective for combating hair loss, as it stimulates growth of hair follicles and promotes blood circulation of the scalp.

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