Savory Spice

When I was newly married, many moons ago, I really had no idea what spices I should have started my healthy, tasty and nutritious cooking. Over the years I learned to cook with healthy recipes and this is what I came to most as necessary to start cooking healthy.

Remember that spices have a shelf life as any other food, you can tell by the flavor and color if the spice is old and should be replaced usually every spring. Many of my spices do not last nearly as long as I use them before they get older.

BASIL
Fresh basil is best used for salad and the pesto. Dried basil is best used for stews like the pot washing dishes, stews, soups, and even pots.

Laurel
Bay leaves are used for simmering soups, tomatoes and seafood dishes, you know, my father never made a soup without leaving a bay in it. Many Indian dishes, Italian and Turkish bay leaves contain because they are aromatic and woody. I buy them all to a simmer, and remember, they are not digesting something, then do not forget to look for them when the dish is finished cooking and remove them. I like this flavor gives a bay leaf.

CHILE
Every good cook requires, chili powder, hot pepper flakes or, in season, Red Hot Chili Peppers! Chile adds a real kick to any dish, for many ethnic foods: Thai, Korean, Mexican / Southwestern meat dishes, soups, stews cocktail sauces, eggs and seafood, as I am in North America my favorite is a stew Chile. Cayenne red pepper flakes, are likely the most popular use.

CINNAMON
Sweet Cinnamon is hot and spicy and in desserts, pastries, desserts, fruit drinks and spicy. Cinnamon is also popular in Greek, Middle Eastern and Mexican dishes say, sweet potatoes, carrots and squash / pumpkin. When cinnamon is used in beverages, real cinnamon stick is used for mulled wine, and spices real powder is used for top latte, hot chocolate.

CLOVE
This powerful warming, savory spices is a favorite in North America for pastries, curries, masalas. It is also used in Chinese five-spice blends, teas chai and pickling. A few years ago, the pods were seen as an aid to relieve pain in toothache. I am so fond of the aroma of cloves.

CUMIN
Cumin is a warm, earthy flavor that comes in form of seed and ground form. The cumin is a spice flavor crucial for Mexican, Indian, Middle Eastern, Indonesian and North African food and Asian cumin seeds can be used to infuse rice dishes and breads, or Ground cheese dishes, devilled eggs, stews, soups and chili, beans and cabbage dishes.

Curry powder
Curry powder is a mixture of several spices and freshwater. True Indian cooks prefer to make their own curry, but prepared blends have become our most popular in North American cuisine that we are trying to create Indian dishes.

Blend curry powder often includes coriander, cumin, pepper, turmeric, ginger, mustard, and sweet spices such as fenugreek, cinnamon, cloves and cardamom. There are many different varieties.

Curry is used with meat, sauces, stews, soups, fruit, eggs, fish, seafood, poultry, cream and flat scalloped. My favorite is the curry rice with poultry, but I must admit, I'm going to use on almost any curry dish!

NUTMEG
Nutmeg provides a complex, soft shades of vanilla, as in baked goods. Nutmeg compliments almost any dish that uses cinnamon. Nutmeg is sweet, yet powerful and used in most baking breads, pies, cakes and custards, creams and white sauce dishes. A Christmas favorite is chicken flavored with nutmeg. It is also used in fruits, vegetables, ice cream, milk drinks and hot toppings. I love the smell of nutmeg.