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Herbs, Spices and condiments
A quick guide through some of the herbs, spices, and condiments I use regularly, their properties and how they may be useful to you.
Ginger
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Ginger or Ginger Root, is tremendously aromatic, not only ideal for livening up soups and stocks, but also for use in spice mixes.
Due to the strength of it's aroma, it should be used sparingly, both in root form or powdered.
Amongst it's many qualities, it stimulates the digestion, is anti-inflammatory, analgesic and reduces cholesterol.
Turmeric
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Turmeric, or Indian Saffron, is remarkably good as a food colouring. It is not particularly aromatic, but it certainly livens up a dish.
When using, either wear gloves, or wash your hands immediately after contact with it, or you'll have yellow fingers for days!
Amongst it's properties which include being, anti-inflammatory, a fabulous antioxidant and a reducer, of cholesterol, it also recognised for it's effects contra various types of cancer.
Chilli peppers
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My favourite ingredient!
I use it whole, chopped, dried, in powdered form and in the majority of my spice mixes.
There is an enormous variety of chilli peppers available, ranging from mild to extremely hot. It is therefore best to know what you are buying before using it.
This certainly livens up your dishes, but the use of moderation is never a bad thing when dealing with chillies.
It is anti-inflammatory, analgesic, and a natural vasodilator, which means it protects against thrombosis and strokes. It is directly used as a treatment for and prevention of cancer, and it is used as a remedy for the effects of a common cold.
Oregano
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Tremendously aromatic, oregano, is best known to most of us in it's dried form, but fresh, it adds a great, if more subtle, touch to your dishes.
This is something else I add to almost all of my spice mixes, and in all of my Italian inspired food.
Use as you wish, and in the quantity you feel most comfortably with.
Amongst it properties, it improves the blood flow to the brain, helps the liver's functions, is used to treat respiratory infections, the digestive tract, and has a positive effect with menstrual problems.
Dill
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As underestimated, and certainly under-used, as it is beneficial to your health.
Dill is a weed that will grow wild in almost any garden, it is of the celery family, but lacks the intensity of flavour of celery (probably a good thing).
Excellent with fish, and sprinkled over new potatoes with melted butter, it is also well used as an ingredient for Tzatziki sauce.
In Eastern Europe it is widely used in soups and stews. That said, there are few things that the Eastern Europeans won't use in soups and stews!
Fennel
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Another under-used herb, with amazingly healthy benefits. Especially known for it's anti-carcinogen qualities.
It's use is limited by it's strong licorice flavour, that results in it being used sparingly when used at all.
Excellent as a contributing element to mixed spices, and for seasoning.
The bulb root is also a pleasant addition to salads when finely sliced or diced.
Cumin
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Cumin is widely used as a condiment in Asian and South American dishes, especially as part of spice mixes such as garam masala, curry powder, and chilli powders (both Tex-Mex and Mexican). The Spanish also use it to spice up soups and stews/casseroles.
Personally, I find it a little bitter, so I use it very sparingly.
Of the same family as celery and carrot, it is claimed to have an enormous number of nutritional benefits.
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