Spice & Herbs

Topics:

12 Herbs your ancestors loved
Ethiopian Grocery list
Turkish spice bazaar
Is it a spice or an herb?
Basque Seasoning
Cajun Spices
Spices of India
Hungarian Spices

Peruvian Spices

Chinese Spices

Moroccan Spices

Herbs

Piri-Piri (Spanish)/ Peri-Peri (Portugese

Duka/ Dukkah/ Duqqa (/ dū-kă /)

Ras el Hanout

Za'atara

Tabil

Herbes de Provence

Chiles

Herbs, Cheeses, and Yogurt

Spices...
Pairing Herbs and Spices with Foods
Curry
Dry Your Own Herbs
How to store spices and fresh herbs
Apothecary Garden

Some spices and their health effects

Growing your own spices

12 Herbs Your Ancestors Loved

How did they fend off viruses, illnesses, every day cold....? Here are just 12 historical herbal helpers. Most of these can be found in natural health retailers, in extracts, tinctures, capsules, tablets, or powder formulations.

1. andrographis (also called: Indian echinacea)

It grows in moist, shady areas of India and China and throughout Southeast Asia. It stimulates the immune system for common cold, upper respiratory tract infections, flu, and other ailments where fever is a symptom.

2. astragalus

It is a dried root used in Chinese medicine and Western herbalism to boost immune function and reduce inflammation. It helps to treat the common cold, seasonal allergies, and chronic fatigue.

3. codonopsis

The roots are used in Chinese medicine to lower blood pressure, increase red and white blood cell counts, cure appetite loss, strengthen the immune system, and replenish qi (vital energy). It is cheaper than ginseng.

4. echinacea

A well-known herb for targeting colds, helps the immune system, a native of North America and used by Indigenous Peoples for traditional medicines. 

5. elderberry

The bark, leaves, flowers, berries and roots have been used in traditional medicine. Thought to have anti-inflammatory and antiviral properties, may ease congestion and may help reduce colds.

6. eleuthero

It has been used as a medicinal plant for more than 2000 years, for increased mental alertness and concentration.

7. garlic

Yes, it is listed here and used historically as an elixir to treat the common cold and chest infections. 

8. ginger

Keep in the freezer. It helps seasonal viruses, used for centuries to treat upset stomach, migraines, pain, nausea, and vomiting.

9. marsh mallow

The root has been used for thousands of years in Egyptian, Arab, Greek, and Roman cultures. It might help relieve to dry coughs, bronchial asthma, congesting, and soothe digestion.

10. oregano

The oil used as a remedy for the symptoms of colds, flu bronchitis, and their respiratory complaints because of its anti-inflammatory, antiviral, and antibacterial properties. 

11. schisandra

This woody vine with red berries in found in northern China and nearby regions of Russia and Korea. It has been a traditional medicine since the 16th century. It is known for  its antioxidants and antivirals to enhance the immune system and promote longevity. As well as help relieve symptoms of asthmas, seasonal allergies, and the common cold.

12. turmeric

It is a flowering plant of the ginger family. It has been used for more than 4000 years throughout Asia in cooking, cosmetics, and medicine. It may be a potent antibacterial, antiviral, antioxidant, antiseptic, and anti-inflammatory, and anticancer agent. 

                                                                *********************

Ethiopian Grocery List

Ethiopian tradition of healthful, wholesome, simple yet flavorful and hearty food have encouraged Ethiopian restaurants throughout North American, and we even enjoyed a dinner in a German city a few years ago.

I. Spices:

bishop's weed               coriander                 nigella seeds

basil                                cumin                       turmeric or curry powder

cardamom                     fenugreek seeds     whole nutmeg

cinnamon                       lippia Javanica (aka koseret, substitute with oregano)

yellow mustard seed    cloves

II. Flours:

chickpea flour              shiro* powder mild         sorghum flour

oat flour                        shiro powder, spicy        teff flour, ivory and brown

*shiro (also spelled: shuro, shero) a delicate blend of beans and spices. It can be eaten without grinding into powder

shiro powder

yield 2 ¾ cups (625 g)

soak overnight

preheat the oven to 250F (130C)

½ cup (115 g) each organic dried: chickpeas, lentils, and navy beans

1 cup (225 g) dried yellow split peas

1 ½ Tbs. (22 ml) garlic powder

½ Tbs. (7 ml) sea salt

Boil the beans in three different pots to save time.

1. Soak the chickpeas in 1 ¼ cups (295 ml) cold water overnight, then drain.

2. Soak the navy beans in 1 ½ cups (355 ml) cold water overnight, then drain.

3. Put 

 (a) chickpeas in one pot with 2 cups (470 ml) of water and cover. Boil for 1 ½ hours.

 (b) navy beans in a pot with 2 cups (470 ml) of water and partially cover. Boil for 1 hour.

 (c.) split peas in a pot with 4 cups (940 ml) of water, partially cover. Boil without stirring for 40 minutes. 

5. Remove the pots form the heat and drain any excess water. Set aside.

6. Spread each kind of legume on a baking sheet in a single layer.

7. Roast them in the oven for 2 hours, until they are all dry.

8. Grind them together in a blender or a food processor until they are a fine powder.

9. add the other ingredients and grind until blended.

10. Store in a airtight container. It will keep for several months.

III. Seeds (organic):
flaxseeds         sesame seeds    shelled raw sunflower seeds

IV. Legumes (organic):
brown, red, green lentils             fava beans       split peas       chickpeas (gabanzo beans)    

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My first experience in the Mısır Çarşısı/Spice Bazaar in Istanbul was in 1965. I hitch-hiked from Rome to the east coast, took a boat to Greece, hitch-hiked to the border of Turkey, then walked crossed a No Man's Land between Greece and Turkey. Then 1976/77, I lived 2-hour drive or ferry boat ride from Istanbul. There are some many different aromas, sights, and sounds. Plus Turkish food is fantastic, a mixture of Ottoman, Central Asian, Middle Eastern, and Balkan cuisines.-Mike

What's the difference between herbs and spices? Herbs are the stems and flowers of certain plants, while spices are the bark or fruit of other plants.  

Include some of these items in you next Middle Eastern, Turkish, or spicy dishes:

• eggplants
• green peppers
• onions
• garlic
• lentils
• beans
• tomatoes
• nuts (pistachios, chestnuts, almonds, hazelnuts, walnuts, sunflower)
• yogurt
• Turkish parsley 
• cumin
• black pepper
• paprika
• mint
• oregano 
• thyme
• butter or margarine
• oils (olive, sunflower, canola, corn, hazelnut, sesame, peanut, walnut)

Have a glass of ayran (cold beverage of yogurt mixed with cold water and a little salt). http://veggiefernandezs.blogspot.com/2011/08/ayran.html

(((((*)))))

                                                         Is it a spice or an herb?

Spices and herbs are flower buds, bark, seeds, leave. Spices are more fragrant (example: cinnamon, cloves, ginger, or pepper), while herbs are more green, leafy (like: mint, rosemary, or thyme).

Get to know your spices and herbs: try an herb or spice in 12 different dishes in a month: with breakfast, lunch, dinner, and as a tea or herb juice.

BASQUE SEASONING
Across northeastern Spain and over the French boarder, lie the Basque region. Both areas have their own spice blends of ingredients for their foods:

French Basque Seasoning:
- piment d'espellette  (French), ezpeletako biperra (Basque), espelette pepper (English)  
- sea salt
- thyme
- rosemary
- lavender 
- marjoram
- fennel
- basil
- savory
- organic garlic 
- organic onion

Try on roasted chicken or lamb, gilled fish or vegetables, on beef roast.

Spanish Basque Seasoning:
- sun dried tomatoes
- smoked paprika
- sea salt
- celery
- onion
- garlic
- oregano

Try dry rub or marinaded for grilled or baked meats, poultry, fish, and vegetables;  popcorn; finishing seasoning on fried foods.

 CAJUN SPICES

Makes about 1/3 cup (80 ml)

A couple from North Carolina had us for dinner. He was raised in Louisiana. The seasoned food was hot and delicious. So to add some cajun flair to foods, make up this seasoning and turn up the heat on those vegetables!

Combine all the ingredients in a small bowl and store in an airtight contain.

1 Tbs. (15 ml) each: dried oregano, dried thyme, sweet paprika, kosher salt

2 tsp. (10 ml) garlic powder

1 tsp. (5 ml) each: onion power, cayenne pepper, and English-style dry mustard

1/2 tsp. (2,5 ml) freshly ground black pepper

other Cajun seasonings:

• bay leaves
• parsley
• green or red bell peppers
• celery
• onion
• sassafras leaves (dried & ground)
• sugarcane or cane syrup, brown sugar or molasses

Cajun food/Cuisine Acadienne is a style of cooking named for the French-speaking Acadian or Cajun immigrants deported in the early 1700s by the British from Acadia, Canada (today New Brunswick, Prince Edward Island, and Nova Scotia) to the Acadiana region of Louisiana, USA.


SPICES OF INDIA

Only about 30% of the population are vegetarians, mainly Hindus, Buddhists, and Jains. Most Muslims eat meat but not port. One form of protein is paneer पनीर, homemade cow's milk cheese.  A population of over a billion people, in +53 million cities, within 29 states, and 22 "scheduled languages" among at least seven religions, creates a highly diverse cuisine, added that nearly each family might have a "different" versions of the same "dish". Basic spices are:

• cumin: seeds, ground, or roasted
• fenugreek seeds
• clovers
• coriander: seeds or ground
• black mustard seeds
• turmeric powder
• black salt /kālā namaka/ काला नमक)
• garam masala गरम मसाला
• green cardamom
• asafetida हींग /hīṅga/
• chile
• cassia leaves or Indian bay leaves
• paprika
• fennel seeds
• ginger
• mango powder आमचूर /amchur/
• nigella seeds
• nutmeg
• pomegranate seeds (dried)

JAPANESE SPICES

We lived in northern Japan for 13 years, 1988-2001. Both Tyle and Alia graduated from Edgen High School on the US military base in Misawa. It could start snowing end of November up to April. This picture shows a nice, in-door herb and spice garden, even in mid-winter.

七味 尖らし /shichimi togarashi/ or Japanese Seven Spices powder dates back to the 17th century. It can be bought in Asian stores but has lot of salt. To make your own, essential ingredients are:

• red chili pepper
• dried orangic orange peel
• Sichuan pepper berries (aka szechuan peppercorns, whole sichuan peppercorns, or Chinese coriander 花椒)
• ginger
• back and white sesame seeds
• nori ノリ (seaweed)

Packed with antioxidants, can be added to meats, fish, miso, noodle soups, etc.

HUNGARIAN SPICES

While living in West Berlin, we would eat at a little Hungarian restaurant in East Berlin. The food is always spicy. Here are some basic flavors and aromas to improve a Hungarian dinner for you and your guest.

Hungarian satin stitch

• ground dried porcini mushrooms
• garlic paste and cloves
• horseradish
• sour cream
• unsalted buttler
• paprika
• lemon zest
• caraway seeds
• kosher salt
• shallot

PERUVIAN SPICES 

Our neighbor is from Peru. At one of their parties, his mother fixed a salad with just lime juice as a dressing- ¡fantástico! Here are some other ingredients which will improve any Latin American dish or "very Peruvian" dinner.

• diced or whole jalapeño
• Cotija cheese*
• cilantro                                                                                                      Peruvian Produce
• head of garlic, clove and paste               
• sugar
• vegetable oil                                                                   
• soy sauce
• red wine vinegar
• kosher salt
• freshly ground black pepper
• water
• olive oil

* There are two types: El Queso Cotija de Montaña or "grain cheese" is dry and firm, with little taste beyond salt, and Tajo cheese which is moister, fattier, and less salty version.

CHINESE SPICES

What makes Chinese cooking so great? 

It's the ingredients, which vary by region and environment. Rice is the stable in southern cantons, while wheat noodles are found in northern China dishes. Here's a list of Chinese flavors that can enhance any dish.

• whole, minced, and graded ginger
• dark sesame oil
• orange zest grated and strips
• rice vinegar
• sliced scallions and scallions lengths
• soy sauce
• five-spice powder
• peanut oil
• honey

Chinese 5 Spices: https://veggiefernandezs.blogspot.com/2021/10/chinese-5-spices.html

MOROCCAN SPICES

Many favorites from both the indigenous peoples of North Afraica-the Berbers as well as ingredients of spices, herbs, meats, fruits and vegetables from across the Mediterranean influence a wonderful dinner party. Finish a meal with mint tea or dish of fruit.

• cinnamon
• cumin
• turmeric
• ginger
• pepper
• paprika
• sesame seeds
• coriander
• saffron
• mace
• cloves
• fennel
• anise
• nutmeg
• oregano
• cayenne pepper
• bay Laurel 

& HERBS

• mint
• parsley
• cilantro
• peppermint
• majoram
• caraway
• verbena

PIRI-PIRI (Spanish) / PERI-PERI (Portugese)

is a generic term for hot sauces and chile powders used for barbecue:

2 Tbs. (30 ml) smoked Spanish paprika

1 tsp. (5 ml) each: cayenne peper and garlic powder

3/4 tsp. (375 mm) salt

1/2 tsp. (2,5 ml) each: ground black pepper, lemon peel, and ground oregano

1. combine all ingredients, store in airtight container

-spred on tortillas: add: 2 Tbs. lemon juice; 1/4 cup (60 ml) olive oil; bring to a boil over medium heat, cook 1 minute, remove and cool

-mix piri-piri with 

• eggs
• cannellini beans
• red bell peppers
• parsley

DUKKA / DUKKAH / DUQQA /dū-kă/                                                                          دقة
Means: powder, fine dust;  does not sound like something you would want to cook with, but they are coarse ground nuts and spices severed with olive oil and bread for dipping from Egypt

----------makes 1 cup (240 ml)--------

1 cup (240 g) blanced almonds or hazelnuts

1/2 cup (120 g) whole coriander seeds
3 Tbs. (45 ml) cumin seeds
1 tsp. (5 ml) kosher or coarse sea salt
2 Tbs. (30 ml) sumac (Middle Eastern spice) (substitution: lemon zest + salt OR lemon juice and vinegar)

1/4 cup (60 ml) toasted sesame seeds

1. prehead over 350F (175C)

2. spread almonds on backing sheet, toast 5-7 minutes, transfer to a bowl

3. toast corinader, cumin, and salt in a skillet over medium-low heat for 3 minutes, place in the bowl with the amonds

4. grind almond-spice mixture and sumac in a food processor

5. stir in sesame seeds

6. store in airtigh container

-serve: 

• mix with cooked mashed sweet potatoes + 1 Tbs. (15 ml) olive oil + feta cheese
• sprinkle on toast with a little brown sugar
• on top of ice cream
• mixed with a vinegar-honey sauce for chicken, fish, or vegetables

RAS EL HANOUT                                                                                 راس الحانوت

is a seasoning used in Moroccan couscous but*

2 tsp. (10 ml) smoked paprika

1 1/2 tsp. (7,5 ml) each: ground coriander and cumin

1 tsp. (5 ml) each: ginger and turmeric

1/2 tsp. (2,5 ml) each: black pepper and garlic powder

1/4 tsp. (1,25 ml) each: cinnamon and nutmeg

-combine all ingredients in small bowl; store in airtight container

*add 3 Tbs. (45 ml) olive oil and tahini, 2 wedges of lemons, mixed with cut cauliflower, then backed 400F (205C) for 20-25 minutes creates a great flavor dish.

ZA'ATAR                                                                                                                           زَعْتَر‎ 

a lemony, grassy, and nutty flavor from Jordan, Syria, and Lebanon, served with olive oil and bread for dipping or *

3 Tbs. (45 ml) dried thyme

2 Tbs. (30 ml) each: sumac and sesame seeds

1 Tbs. (15 ml) dried oregano

1/2 tsp. (2,5 ml) garlic powder

-combine all inegredients ina small bowl; store in airtight container

* add tomatoes, arugula, shallots, chèvre or goat cheese on toasted slices of French bread!

TABIL                                                                                                                                تابل‎

in Tunsiain Arbic it means coriander, hence a pungent, slightly pepper flavor to roasted vegetables*

1/4 cup (60 ml) coriander seeds

2 Tbs. (30 ml) cumin seeds

1 Tbs. (15 ml) caraway seeds

2 tsp. (10 ml) each: garlic powder and red pepper flakes

1. Toast coriander, cumin, caraway, and red pepper flakes in a small skillet for 3 minutes over medium-low head; transfer to a bowl

2. finely grind spice mixture and store in airtight container

*use: zucchini, carrots, red bell peppers, shallots + 2 Tbs. (30 ml) lemon juice + 1/4 cup (60 ml) chopped cilantro + 3 Tbs. (45 ml) olive oil= bake 400F (205C) for 20-25 minutes; cool and serve at room temperature

HERBES DE PROVENÇE (If you cannot buy it, make your own and save money):

1 tsp. (5 ml) each: dired basil, marjoram, oregano, and thyme

1 Tbs. (15 ml) each: dried rosemary and savory

-combine, mix well, store in airtight container

-Serve with almost anything!

CHILES

Some can pack a serious burn...too spicy! But when cooking with chiles, think of the unique flavors. I bit into a chile in a German restaurant and burned my tongue and could not enjoy the meal. Who would have thought a hot, spicy chile would be on a German plate!-Mike

Dried vs. Fresh

In Mexico, dried chiles are considered distinct from their fresh type. The two are not interchangeable. Some even have different names.

fresh                     dried

jalapeños             chipotles

poblanos              ancho

Anaheims             California             

ancho:

• Spanish meaning "wide"
• is an air-dried poblano
• dark and rich mild flavor
• smells like dried plums or hint of chocolate
• use: moles and stews

California:

• a mild version of ripe Anahem chiles
• used in N. Mexican and Tex-Mex cuisine and sauces

New Mexico:

• fruity and flavorful, with a mild, well-balanced heat
• eat by themselves, mix with chili or adobo sauce

Mulato:

• similar to California and New Mexico in flavor and heat, but more earthier, pungent, and sweeter
• good substitute for anchos when more heat is desired

Pasilla:

• Spanish "little steps"
• also known as chile negro (black chile)
• medium-hot chile with a rich flavor
• used in sauces or chile powder

Guajillo:

• Earthy, medium-hot, and bit tart
• used in soups, stews, and enchilada sauces

Puya:

• similar to guajillo, but with more a punch, as much as twice as hot!
• a berry and licorice fruitiness
• good substitute for guajillos when more heat is needed

Chile de Árbol:

• Spanish "tree chile"
• moderate heat and a green, grassy flavor
• used in soups, stews, and chilies

Cascabel:

• moderately hot, nutty, and smokey aroma
• add with other chiles to give sauces a depth of flavor

Habañero:

• hot and middle sweet chiles
• used sparingly in Mexican cuisines
• excellent for chilies---¡Poco va un largo camino! (Little goes a long way!)

HERBS, CHEESES, & YOGURT

Herbs that combine will with cheeses (use one or more)

• mozzarella: basil, garlic, oregano, sage, rosemary, or parsley
• cheddar: garlic, thyme, or fennel
• ricotta: basil, garlic, parsley, chives, oregano, marjoram, or tarragon
• feta: dill, garlic, oregano, mints, sage, and other herbs from the Mediterranean list 
• goat: basil, dill, mints, chervil, or parsley
• gouda: oregano, rosemary, thyme, or sage
• yogurt: chives, dill, garlic, ground mustard, mustard seed, horseradish,  fennel seed, chervil, or parsley

Spices...

...provide anti-inflammatory benefits, act as anti-oxidants, balance blood sugars, and improve circulation and cardiovascular health. 

Purchasing dry spices in small qualities maintain their freshness. Reuse those jars by buying from the bulk bends saves a lot of money.

? dried: ? fresh = 1 tsp of dried to 1 Tbs. of fresh

                        = 1ml of dried to 15ml of fresh

Which foods are enhanced with which spices?

Vegetables 

• green beans: curry powder, dill, marjoram, nutmeg, oregano, tarragon, thyme
• beets: allspice, nutmeg
• broccoli: mustard, nutmeg, sage
• carrots: cinnamon, cloves, dill, nutmeg, paprika, parsley, rosemary, thyme
• cucumbers: basil, chives, dill, garlic, parsley
• eggplant: oregano, parsley, mint, basil, marjoram, oregano
• mushrooms: coriander seeds, garlic, kaffir lime, pepper, saffron, sage, tamarind
• peas:  green pepper, marjoram, mint, onion powder, parsley
• potatoes:  chives, cumin, dill, fennel, garlic, mace, parsley, rosemary, tarragon
• butter squash: oregano
• summer squash: cloves, curry powder, marjoram, nutmeg, rosemary, sage
• winter squash:  cinnamon, ginger, nutmeg, onion powder
• tomato: allspice, basil, bay leaf, cloves, cumin, dill, fennel, marjoram, oregano, parsley, pepper 
• spinach: oregano
• cauliflower: oregano
• zucchini: mint, basil, marjoram, oregano

Rice: chives, cumin, curry, green pepper, nutmeg, onion powder, paprika, parsley, saffron, turmeric. 

Salad: basil, lovage, parsley, French tarragon

Tomato sauce: 2 parts basil, bay leaf, marjoram, oregano, parsley (options: celery leaves, cloves)

Fruit: allspice, anise, cinnamon, cloves, curry, ginger, mace, mint, nutmeg, pepper

French: marjoram, bay leaf, and chervil

Chinese: cayenne pepper, cilantro, chilli, cumin, curry, ginger, garlic, hot mustard, pepper; “5 spice powder” ground together: star anise, fennel, cinnamon, coves, and Szechwan pepper

Indian: bay leaf, allspice, cardamom, carom seed (ajwain), cinnamon, cloves, corlander, curry leaf (kadipatta), fennel, garlic, ginger (aadrak), green chilly, mango powder (aamchur), mustard seeds, nutmeg, red chili pepper, saffron, sesame seeds, star anise, turmeric, whole spices

Italian: basil, marjoram, oregano, rosemary, sage, savory, thyme

Greek: arugula, basil, bay leaf, dill, fennel, marjoram, mint, nutmeg, Greek oregano, parsley, rosemary, sage, savory, tarragon, thyme

Middle Eastern: allspice, aniseed, caraway, cardamom, cinnamon, cumin, nutmeg, turmeric, saffron, sumac (or lemon), 
“dukkah” (3/4 cup/4ml sesame seeds, ½ cup/2ml roasted chickpeas, ¼ cup/1ml hazelnuts, ½ cup/2ml whole coriander seeds, 2 Tbs./30ml cumin seeds, ½ tsp/2ml salt), 
“za’atar” (1/4 cup/1ml sumac, 2 Tbs./30ml thyme, 1 Tbs./15ml roasted sesame seeds, 2 Tbs./30ml marjoram, 2 Tbs./30ml oregano, 1 tsp./5ml coarse salt)

Mexican: cinnamon, cloves, black pepper, coriander seeds, aniseed, cumin, chili powder

Spanish: cumin, onions and garlic

PAIRING HERBS AND SPICES WITH FOODS

caraway: beets, cabbage, mushrooms, onions, potatoes, root vegetables

cardamom: apples, beans, coconut, dates ,pumpkin, squash

chervil: artichokes, asparagus, carrots, green beans, seafood

ginger: carrots, cranberries, dates, onions, pears, poultry, raisins, tropical fruts

juniper: beef, blue cheese, cabbage, cured meats, poultry, vinegar

mint: beans, carrots, chocolate, coconut, eggplant, grains, poultry, seafood

nutmeg: cabbage, cranberries, eggs, pasta, peaches, potatoes

oregano: artichokes, beans, fennel, nuts, pasta, poultry, tomatoes

sorrel: beans, beef, eggs, leafy greens,poultry, seafood, squash

tarragon: citrus, eggs, leafy greens, mushrooms, onions, potatoes, poultry, seafood

CURRY 

curry = finely ground spices of 6-20 or more and flavors ranging from mild to slightly spicy and sweet, to fiery hot!

Curry combinations and degree of flavors vary from regions to countries and even within a family. Countries in hot climate tend to have more curry dishes.

common spices: chile, cumin, corander, garlic, ginger, turmeric, black pepper, cardamon, cinnamon, cloves, fenugreek seeds, and mustard

cinnamon = sweeten the blend

while chile, black pepper, and mustard = turn up the heat!

Making a blend:

1. Dry-toast whole spices over medium heat in a nonstick or heavy-based pan, stir constandlty for 2-3 minutes; don't overcook.

2. Allow the spices to cool, then crush in a coffee or spice grinder, or mortar and pestle.

3. OR use dry spices.

4. Store in an airtight glass or ceramic jar in a cool, dry location, for up to 6 months.

Curry blends

sweet blends

1 Tbs. (15 ml) each: cinnamon, ginger, chile powder, turmeric

2 tsp, (10 ml) each: whole, toasted coriande seeds and cumin seeds

medium blends

1 Tbs. (15 ml) each: ground coriander, cumin, chile powder, and ginger

2 Tbs. (30 ml) turmeric 

1 tsp. (5 ml) ground mustard seeds

spicy blend

1 1/2 Tbs. (22 ml) each: whole, toasted coriander and cumin seeds

1 1/2 Tbs. (22 ml) turmeric

2 tsp. (10 ml) each: whole, toasted fenugreek and black mustard seeds

2 tsp. (10 m) ginger

1 1/2 tsp. (7,5 ml) whole, toasted black peppercorns

1-2 ground dired chiles

DRY YOUR OWN HERBS 

• hang herbs to dry

best for: dill, rosemary, summer savory, and thyme

method: remove the lower leaves, gather 4-6 brnaches into bundles and tie them with string; place in a brown paper bag upside-down; punch holes in the bag; hang in a dark, cool place for a few weeks

• sun-dry

method: lay a towel on a hard, dry surface; place herbs on the towel but not touching each other; bring in at night

• in the oven or microwave

method:  

in an oven: heat to 180F (82C); place the leave and stems on a flat baking sheet; warm the herbs for 2-3 hours

in a microwave: but could cause the herbs to dry too quickly and lose flavor, otherwise 

place the plant on a paper towel and microwave on high for about 3 minutes

How to store spices and fresh herbs

whole and ground spices: cool, dry cupboard or pantry away from heat, moisture, and light

ground spices: lose their strength after about six months

whole spices: keep for six months or longer

fresh herbs: best used the day they are bought, or stored for several days in the refrigerator, upright with stems or roots in a glass of water

longer life: chop fresh herbs into a paste, add a very small amount of olive oil, and store in a tightly sealed container in the freezer, last up to six months

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APOTHECARY GARDEN

The first cultivated apothecary gardens were grown in the Middle Ages by monks. Here are some examples:

1. apothecary rose (Rosa gallica officinalis): petals are used for cooking, cosmetics and medicines (treat sores, coughs, colds, and tension)

2. calendula (Calendula officinalis): petals can be used for skin lotions, salves, and poultices

3. fevefew (Tancetum pathenium): leaves are used to treat mingraines and other pain

4. aloe (Aloe vera): apply to skin cuts, burns, rashes, after-shave

5. garlic (Allium sativum): for antibacterial, antifungal, anti-inflammatory, and has been shown to lower blood pressure

6. German chamomile (Matricaria recutital): blooms used as a tea to aid digestion and promote sleep

7. sage (Salvia officinalis): as a tea to treat sore throats, colds, and mouth ulcers

8. comfrey (Symphytum officinale): used for bruises and wounds, but NOT taken internally!

9. lavender (Lavandula angustifolia): as an oil for antibacterial agent and its frgrance and flowers is soothing

10. lemon balm (Melissa officinalis): leaves used as tea to treat headaches, indigestion, and tension

11. peppermint (Mentha xpiperita): leaves used as a tea for refreshing, stomach problems

12. purple coneflower (Echinacea angustifolia): stimulate the immune system and preventing or treating colds

Some spices and

their health effects

antioxidants:

benefit the body by neutralizing and removing the free radicals* from the bloodstream 

(*Free radicals interact with other molecules which cause oxidative damage that can result in the development of a wide range of illnesses and disease.)

• turmeric
• rosemary
• oregano
• basil
• cloves
• cinnamon
• black pepper
• paprika
• ginger
• garlic

may help lower good sugar for diabetics:

• cinnamon
• garlic
• ginger
• basil
• oregano
• butmeg
• bay leaf
• allspice
• curry

may have antibacterial properties:

• garlic  allspice
• oregano
• thyme
• cinnamon
• gumin
• cloves
• lemon grass

may help inflammation:

• capsaicin found in hot, spicy foods

may help with antidepressant:

• cloves
• saffron

may help with indigestion, osteoarthritis, heart disease and some cancers*:

• turmeric

(* according to researchers at the University of Maryland)

Growing your own

A few terra-cotta pots, some organic potting soil, seeds and water, voilà herbs and spices in any area. 

umbellifer family for spring

chervil, cilantro, and dill

lamiaceae family for summer

mint, basil, rosemary, and thyme

perennial plants for cold weather

rosemary, sage, and thyme