MimiHerbs & Spices
Herbs and spices are some of the most potent sources of antioxidants. They hold many of the top spots on the ORAC list, but they aren’t technically considered foods.
Contrary to some beliefs-spices are not necessarily HOT, Curry Powder is not made from Curry Leaves-they are used for flavor.
Indian cooking uses many of the items in daily cooking. For Example:
Turmeric, Coriander Powder, Cumin and Cumin Powder, Red Chili powder, Mustard seeds, Cloves, Cinnamon, green Cardamom, Black Cardamom-spicy if kept in the prepard
There are some herbs and spices that give flavor:
Curry Leaves, Bay Leaves, Cinnamon sticks, Black Mustard, Fenugreek, Whole Cumin, coriander seeds, Star anise, whole cloves.
Some fresh herbs like, Mint, Basil, fenugreek leaves, Fresh Dill, Anise, Lemon Grass , Pandan leaves, are used in Asian Cooking.
Most Indian Kitchens have a Spice Box which has several cups inside to hold different spices.
Here’s a quick look at the top 15 spices used around the World.
- Oregano
- Rosemary
- Peppermint
- Thyme
- Vanilla Bean
- Sage
- Allspice
- Rose Hips
- Marjoram
- Parsley
- Gotu Kola
- Turmeric
- Cinnamon
- Cloves
- Nutmeg
- Cumin -whole
- Cumin ground
- Black Mustard seeds
- Coriander whole
- Coriander ground
- Cardamom seeds
Many spices are very common around the world.
Many fresh herbs and bulbs are used daily in different Cuisines – in many Countries -such as Garlic, Onions, Parsley, Cilantro, Green Onions, Lemon Grass, Mint, Basil, Fresh Dill, Fresh Anise, Oregano,Thyme. Sage ETC.
