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Curcumin Fights Cancer Inflamation
Ginger Tea Fights Cancer Study Shows
Lavender Prevention/Treatment Cancer
Red Clover Used for Cancer Prevention
Rosemary Double-Duty Role Fighting Cancer
Spices Kill Bacteria and Protect Cells
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Herbs
and Spices
Source:
netcooks.com/HerbsSpices.html
ALLSPICE
(Pimenta dioica)
Is
primarily grown in Jamaica. The berry is a reddish-greenish-brown color
about the size of a pea. Christopher Columbus mistakenly thinking it was a
pepper brought it back to Europe. The allspice tree is an evergreen with
dark green shiny leaves and clusters of small white flowers. It's used in
catsup, pickles, baking, and in men's spice type colognes. It tastes like
a combination of spices - cloves, cinnamon, and nutmeg, which is how it
got its name.
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ANISE
(Pimpinella anisum) |
Has
been used for thousands of years for flavoring, breath freshener,
digestive aid, cough suppressant, air freshener, mousetrap bait, and most
recently as the scent on the artificial rabbit that is used in dog racing.
Anise has a licorice flavor, and it is the seeds that are used to flavor
things such as candy, liquors, and toothpaste. Anise seeds were used in
Roman times to pay taxes as many spices were used for monetary purposes in
ancient times. |
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ARROWROOT
(Maranta arundinacea) |
Is
not used for flavoring, but rather for thickening sauces. It's normally
found in the spice rack at grocery stores, and a little is generally all
it takes. It should only be used at the end of your cooking, since unlike
corn starch or tapioca it will break down after about 10 minutes - which
means your thick sauce will become a thin sauce, and it doesn't thicken up
again when reheated. But it does make very delicate sauces, and it will
thicken at a lower temperature than corn starch, which makes it useful for
dairy or egg sauces that may scorch or curdle at higher temperatures. |
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BASIL
(Ocimum basilcum) |
The
name Basil comes from the Greek word for King and was thought of as the
Herb of Kings. Like other members of the mint family, basil has been used
medicinally for digestive troubles. It has a mild, aromatic odor and a
warm, sweet flavor with a slight licorice taste. |
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BAY
LEAVES
(Laurus nobilis) |
Comes
from the Bay Laurel tree. It has a pungent, aromatic flavor. They are very
popular in Middle Eastern and Indian dishes, but can be used in everything
from baking to sauces, and of course, the leaf should be removed before
serving the dish. |
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CAPERS
(Capparis spinosa) |
Are
the pickled, unopened flower buds of the caper plant. The plants are small
shrubs, native to the Mediterranean area. The buds are handpicked every
day, with the smaller buds being the higher quality. This is used mainly
in salad dressings and fish sauces. |
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CARAWAY
SEED
(Carum carvi) |
Is
the main part of the plant that is used, but the entire plant is edible.
Caraway seeds taste similar to anise, with a hint of dill. Their main use
is in Rye breads. |
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CARDAMOM
(Elettaria cardamomum) |
Two
types are grown in India, but also in Guatemala and Sri Lanka. It was used
in perfumes and today is used in cosmetics. In stick form it is used for
fruits and preserves. It is used ground for cakes, cookies, pies, and
puddings. |
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CAROB |
Seeds
and pods are edible and come from an Eastern Mediterranean evergreen tree
(Ceratonia Siliqua). The ground seeds are used as a substitute for cocoa.
Carob Powder is used as a food stabilizer and a darkening agent. |
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CELERY
SEED
(Apium graveolens) |
Comes
from a wild variety of the celery plant. The seeds are oval in shape and
light brown. The seeds are so small, it takes over 750,000 to equal one
pound. It was originally grown by Greeks and Romans for medicinal
qualities. It tastes like table celery with a warm slightly bitter and
aromatic flavor. Celery seed is used for adding the flavor of celery to
foods when the crunchiness of celery is not wanted. |
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CHERVIL
(Anthriscus cerefolium) |
Comes
from the parsley family and is a popular French herb. The leaves resemble
parsley, and is an aromatic, sweet herb with a slight taste of anise.
Chervil helps to bring out the flavor of other herbs and is used to add
color and flavor to dressings for pasta and potato salads. Chervil is
available dried but has the best flavor when fresh. |
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CHICORY |
Is
the dried root of the chicory plant, roasted and ground often to be used
to flavor coffee. The leaves, crisp and edible, are often used in salads. |
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CHILI
POWDER
(Capsicum frutescens) |
Is
the pungent fresh or dried fruit of any of several cultivated varieties of
Capsicum. It is a blend of ground chili peppers, oregano, cumin,
coriander, cloves and garlic powder. It can be found in varieties from
mild to extremely hot flavors. Use it sparingly, tasting as you add more
each time to season the food to your liking. Chili Powder is mainly used
in Southwestern and Mexican dishes. It should be stored in the
refrigerator. |
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CHIVES
(Allium schoenoprasum) |
Are
bright green, long, hollow thin stems. It is an onion-like member of the
lily family. They have a mild, onion-like taste, with just a hint of
garlic. Chives are often used as a garnish, but can be used in many cooked
dishes, adding them towards the end of the cooking time to retain their
flavor. |
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CILANTRO
(Coriandrum sativum) |
Is
the bright green leaf and stem of a young coriander plant, and comes from
the Parsley family. Cilantro is also called Chinese Parsley. It has the
flavor of parsley and citrus. Before it can be used, Cilantro needs to be
crushed. It is used in Mexican, Middle Eastern and Asian dishes. |
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CINNAMON
(Cinnamomum) |
Is
one of the oldest known spices. The spice is the tree bark rolled into
sticks, quills, or ground to powder. Ground cinnamon enhances many curries
and meat stews, especially those made with lamb and is also used in cakes,
puddings and breads. The sticks are most commonly used in hot beverages
such as mulled wine, hot chocolate or coffee. |
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CLOVES
(Syzygium aromaticum) |
Was
known as the Tongue Spice by the Chinese during the Han Dynasty. During
the 8th century it became a mainstay of European commerce. Whole cloves
are used to flavor pickled foods and ham. Ground cloves are used in spice
cakes, pumpkin pies and hot sauces. |
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CORIANDER
(Coriandrum sativum) |
Was
used as a Love Potion in ancient times. It was one of the first herbs
grown by the New World colonists. It is the main ingredient in most
curries. Coriander is popular all over the world and is used in everything
from hot dogs to pie and stews. |
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CUMIN
SEED
(Cuminum cyminum) |
Was
used in medicine, and as a food preservative. It is popular in Mexican
dishes, is a main ingredient in chili dishes, and also found in many
curries. |
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CURRY
POWDER |
Is
a blend of ground herbs and spices adapted by the British settlers in
India from the traditional spice mixtures found in Indian cuisine. Some
like to use curry as a mild flavoring, but others prefer it as a dominant
taste. It's used in many vegetable and meat dishes. |
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DILL
(Anethum graveolens) |
Was
once considered a cure-all for everything from illness to witchery. In
ancient times, Knights supposedly used burned dill seeds on open wounds to
speed the healing process. It is mainly used in pickles, potato salads,
and other dishes that require a tangy bite. |
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FENNEL
(Foeniculum vulgare) |
Has
been used for both medicinal and seasoning purposes. It's used in pickling
and many German, Spanish, Chinese, and Italian dishes including baked
goods, soups, sauces and fish dishes. |
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GALANGAL |
Comes
from the Ginger family. A common ingredient in Thai and Indonesian
cooking. Galangal is generally fresh or ground. The fresh root is woody
and needs to be peeled prior to use. |
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GARLIC
(Allium sativum) |
Is
a member of the lily family, as are onions, shallots, leeks and chives. It
has a compound bulb made up of individual cloves, and has been used for
cooking for thousands of years. |
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GINGER
(Zingiber officinale) |
Can
be used to spice foods and soothe the digestive system. Ginger is believed
to aid in relieving the symptoms of motion sickness, make a tingling bath,
and a refreshing tea. The root (cracked) is used in chutney, pickles,
preserves and dried fruit. It is used ground in cakes, cookies, breads and
pot roasts. |
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JUNIPER
BERRY |
Is
a berry-like fruit from the Juniper tree. Its often used to flavor sauces
for pork or chicken. The berries should be removed from the sauces before
serving. The Juniper Berry is also used as an ingredient in gin. |
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MACE
(Myristica fragrans) |
Is
the bright red, ground outer covering of the nutmeg seed, and like nutmeg,
also comes from the nutmeg tree. It has the flavor and aroma similar to
nutmeg with slightly more tartness. Mace can also be substituted for
nutmeg. |
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MARJORAM
(Majorana hortensis) |
Comes
from the Mint family. It is often mistaken for Oregano, but they are
different. It is mainly used in flavoring meat dishes. Majoram's flavor is
so delicate, it's best added toward the end of the cooking time to retain
its flavor. Marjoram must be crushed before using. |
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MINT
(Mentha piperita) |
Is
the dried leaf of a perennial herb. There are over 30 species of Mint, the
two most popular being peppermint and spearmint. Peppermint is the more
sharp of the two. Mint is strong and sweet with a sharp flavor and a cool
after-taste. |
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MUSTARD
(Brassica hirta) |
Comes
from the Broccoli family. There are two major kinds of mustard, the yellow
and brown. It has a pungent flavor and is used in meats, sauces, gravies
and salad dressings. |
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NUTMEG
(Myristica fragrans) |
Is
the seed of the nutmeg fruit that comes from the nutmeg tree. Surrounding
the hard shell of the pit is mace, a brilliant red, lacy, and net-like
membrane. Its nutty, sweet flavor is a favorite spice in baking. |
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OREGANO
(Origanum vulgare) |
Comes
from the Mint family. Oregano is related to both Marjoram and Thyme.
Oregano is used in making chili powder and is the spice that gives pizza
its flavor. Oregano is used with tomato, egg, or cheese-based foods as
well as lamb, pork, and beef dishes. |
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PAPRIKA
(Capsicum annuum) |
Comes
from the dried, ground pod of a mild red pepper. It is a bright red powder
and most often used as a garnish. Paprika is a popular spice in Hungarian
cooking. Paprika ranges in flavor from mild to hot. It should be stored in
the refrigerator to maintain its red color. |
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PARSLEY
(Petroselinum crispum) |
Is
most often used as a garnish and is a great breath freshener. It is high
in Vitamins A and C and contains iron, iodine and copper. It has a light,
fresh scent as well as flavor. |
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PEPPER
(Piper nigrum) |
Comes
from the dried berry of Piper Nigrum. Pepper is actually berries that are
picked around nine months after flowering. Black Pepper is the spiciest
and the berries are picked unripened, then dried until it shrivels and the
skin turns dark brown to black. White Pepper berries are ripened on the
vine and soaked, to remove their outer hulls easier. Black Pepper has a
sharp, pungent aroma and flavor. White Pepper is hotter and less subtle. |
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POPPY
SEED
(Papaver somniferum) |
Is
the small, dried, bluish-grey seeds of the poppy plant, which have a
crunchy texture and a nutty flavor. There are numerous varieties grown all
over the world. It is used whole for toppings on rolls or buns. The oil is
used for salads. |
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ROSEMARY
(Rosmarinus officinalis) |
Comes
from the Mint family. Rosemary is a popular Italian spice used in lamb,
pork, chicken, and rabbit dishes. It has a tea-like aroma and a piney
flavor. Rosemary leaves should be crushed before using. |
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SAFFRON
(Crocus sativus) |
Is
the yellow-orange stigmas from the small purple crocus and is the world's
most expensive spice. Each flower produces only three stigmas, which must
be carefully handpicked then dried, an extremely labor-intense process. It
requires over 13,000 of the tiny stigmas for each ounce of Saffron.
Saffron is mainly used for flavoring and coloring foods. Saffron is used
in hundreds of dishes in the European countries. |
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SAGE
(Salvia officinalis) |
Comes
from the Mint family. Sage is popular with pork, lamb, meats, and
sausages. Sage is one of the most popular herbs in the United States. It
has a fragrant aroma and a binding but warm flavor. Greeks and Romans
commonly used Sage to cure snakebites and to stimulate the mind and body.
It is no longer used medicinally, but at one time was used to treat colds,
fevers, liver trouble, and epilepsy. Use ground Sage more sparingly than
leaf Sage, as ground Sage is absorbed faster. |
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SALT |
Is
a mineral mostly mined and comes from deposits left by dried salt lakes.
Salt is a colorless or white crystalline solid, chiefly sodium chloride
used extensively as a food seasoning and preservative and is called Common
Salt. Table salt is a fine-grained refined salt with additives that make
it flow freely. |
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SAVORY
(Satureja hortensis) |
Is
related to the mint family. Savory has a clean, piney fragrance and a
peppery flavor. It will enhance almost any flavorful dish. It is used in
soups, stews, bean dishes, and with sauerkraut. Romans used Savory as a
medicine, a bee string treatment, and an aphrodisiac. |
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SESAME
SEED
(Sesamum indicum) |
Are
small flat seeds from a tropical Asian plant Sesamum Indicum and were the
first crop grown for its edible oil. Sesame Seeds have a nutty, sweet
flavor. It is used in many bread and cracker recipes, on rolls, and in
candies. |
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TARRAGON
(Artemisia dracunculus) |
Is
a must for French cooking. The leaves of this herb are used in French
sauces, egg dishes, flavored butters and cream cheeses, soups, and in
poultry dishes. Tarragon is high in vitamins A and C and the leaves are
believed to help stimulate the appetite. |
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THYME
(Thymus vulgaris) |
Is
a member of the mint family. There are hundreds of varieties. Thyme is
very versatile in any dish and is often used in stews, soups, meats, and
stuffing. Thyme is believed to strengthen the immune system and the oil
has been used in tonics to treat depression, colds, and muscular pain. |
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TURMERIC
(Curcuma domestica) |
Is
a dried root related to ginger. It has a woody, earthy flavor. Turmeric
can be used as an inexpensive substitute for saffron. Tumeric is one of
the main ingredients in curry powder. It is also used in pickles and
relishes and for coloring prepared mustard. |
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 Mahalo
(Thanks)!
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treatments, cancer news, diet can fight cancer, exercise can fight
cancer, full spectrum light can fight cancer, watchful waiting, cancer
alternatives warnings, prostate cancer natural alternatives, prostate
cancer information, Herbs and Spices
,
ALLSPICE (Pimenta dioica), ANISE
(Pimpinella anisum), ARROWROOT (Maranta arundinacea), BASIL (Ocimum basilcum), BAY
LEAVES (Laurus nobilis), CAPERS (Capparis spinosa), CARAWAY
SEED (Carum carvi), CAROB, CELERY
SEED (Apium graveolens), CHERVIL,
(Anthriscus cerefolium), CHICORY, CHILI
POWDER (Capsicum frutescens), Chinese Parsley, CHIVES (Allium schoenoprasum),
CILANTRO (Coriandrum sativum), CINNAMON (Cinnamomum), CLOVES (Syzygium aromaticum),
CORIANDER (Coriandrum sativum), CUMIN
SEED (Cuminum cyminum), CURRY
POWDER, DILL (Anethum graveolens), FENNEL (Foeniculum vulgare), GALANGAL, GARLIC
(Allium sativum), GINGER (Zingiber officinale), JUNIPER
BERRY, MACE (Myristica fragrans), MARJORAM
(Majorana hortensis), MINT (Mentha piperita), MUSTARD (Brassica hirta), NUTMEG
(Myristica fragrans), OREGANO (Origanum vulgare), PAPRIKA (Capsicum annuum), PARSLEY
(Petroselinum crispum), PEPPER (Piper nigrum), POPPY
SEED (Papaver somniferum), ROSEMARY (Rosmarinus officinalis), SAFFRON (Crocus sativus),
SAGE (Salvia officinalis), SALT, SAVORY (Satureja hortensis), SESAME
SEED (Sesamum indicum), TARRAGON (Artemisia dracunculus), THYME (Thymus vulgaris),
TURMERIC
(Curcuma domestica)
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