Spice of the Month

Turmeric is from the root of the curcuma longa plant. It has a tough brown skin and a deep orange flesh. Turmeric, when dried, has a peppery, warm, and bitter flavor as well as a fragrance similar to orange and ginger. It is a popular ingredient used in making curry, and gives mustard its bright yellow color. India and Pakistan are significant producers of turmeric.

It has powerful anti-inflammatory properties used in both Indian medicines and Chinese medicines. It is also used to treat a variety of other conditions such as flatulence, jaundice, hemorrhage, toothache, bruises, chest pain, and colic to name a few.

When using fresh turmeric, you must exercise caution since its deep color can easily stain both clothing and your hands. Many chefs highly suggest wearing kitchen gloves when handling fresh turmeric.

It is an excellent source of manganese and iron.

One of the main healthful ingredients in turmeric is curcumin, which gives turmeric its yellow color. Curcumin can potentially benefit you by promoting your immune system against stress, helping you maintain your healthy digestive system, supporting your healthy bones, joints, and overall skeletal system, helping you maintain cholesterol levels that are already within the normal range, and promoting your healthy blood and liver functions.

We seldom hear about all the many health benefits to this spice. It is a natural antiseptic. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer. It may prevent melanoma and cause existing melanoma cells to commit suicide. It may prevent and slow the progression of Alzheimer’s disease by removing amyloyd plaque buildup in the brain. It may prevent metastases from occurring in many different forms of cancer. It may aid in fat metabolism and help in weight management. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis. It speeds up wound healing and assists in remodeling of damaged skin.

You can add turmeric to an egg salad to give it an even brighter yellow color. Why not try mixing rice, raisins, cashews, and then season with turmeric, cumin, and coriander. Talk about a combination of spices to enhance your rice dish! The ways you can use turmeric are numerous. Be adventurous and try adding it to cauliflower or celery….even broccoli.

Okinawans drink copious quantities of turmeric tea. Some brew it fresh, but others simply buy cans or powdered instant versions of unsweetened tea from their local stores. If you would like to try it, here’s a recipe. Feel free to experiment with the ingredients and flavorings until you find a combination that suits your taste:

Bring four cups of water to a boil.

Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes.

Strain the tea through a fine sieve into a cup, add honey and/or lemon to taste.

  

Sources: http://en.wikipedia.org/wiki/Turmeric

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78

http://organicindia.mercola.com/herbal-supplements/turmeric.aspx

http://www.drweil.com/drw/u/ART02833/turmeric-tea

http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html

 

THYME is the last spice mentioned in the Simon and Garfunkel song. It symbolizes courage. Back in the 16^th century, knights wore images of thyme in their shields when going to combat. Their ladies also embroidered in them as a symbol of their courage.

As a member of the mint family, thyme is a perennial evergreen shrub, whose sometimes woody stems are covered with small, gray-green to green leaves. You can pronounce it either “time” or “thime.”

Greek philosophers, ancient Egyptians, and even French cooks seem to agree: trust thyme in matters of the heart.

The recorded use of thyme verifies as far back as 3000 BC when the Sumerians used it as an antiseptic. The early Egyptians also used thyme as one of the ingredients in their mummification process. Records show It was used to treat migraines and aid in removing nightmares. The oil of thyme, the essential oil of common thyme (Thymus vulgaris), contains thymol, which is an antiseptic. (Thymol is the main active ingredient in various mouthwashes such as Listerine). The Romans also associated thyme with courage and vigor, bathing in waters scented with thyme to prepare for battle. To the ancient Greeks, thyme came to denote elegance, and the phrase “to smell of thyme” became an expression of stylish praise. Later on, they used thyme as a symbol of marriage, and even wedding bouquets were originally made of thyme and other strong herbs, symbolizing strength and vigor for the new couple. Today’s bride may even have some herbs placed within her bouquet, such as rosemary, thyme, mint, and basil.

THYME is actually a herb but blends well with other spices. It is a great companion for chicken dishes, but not limited to only chicken, and blends well with other spices in meat dishes. When we fix a grilled chicken salad, we’ll cut up a boneless chicken breast sprinkled with thyme and sauté it in a little olive oil. It is slow to release its flavors, so you’ll want to add it early in the cooking process. Thyme definitely enhances plain chicken. You can add thyme to baked or BBQ chicken breasts or other meats, soups, stews and sauces. Thyme adds a rich flavor to your food dishes. Thyme, while flavorful, does not overpower so it blends well and easily with other herbs and spices. If you get deep into culinary cooking, you will know that thyme is a common component of bouquet garni, and of herbes de Provence.

Here’s some suggestions for using thyme:

•  Add thyme leaves to a roasted chicken, just a little, about 20 minutes before it will be ready. Add a Mediterranean touch to your fish soup by adding some thyme.
•  Mix ground thyme, salt, and pepper; rub this mixture onto veal or pork meat before roasting.
•  Add chopped thyme leaves to melting butter. Use this sauce for boiled or steamed seafood.
•  For a subtle aroma, add a sprig of thyme or basil to tomato juice. Chill. Retire before serving.
• Try using straight wooden stems of thyme as skewers when grilling or barbecuing. Soak them in water first if too dry and at risk of catching fire.

With over 100 different varieties including French (common) thyme, lemon thyme, orange thyme and silver thyme, this herb is sure to add some spice to your life.

We have a little restaurant named Tea Leaves and Thyme in our town.  It’s a quaint place to have some tea and a scone as well as light luncheon faire.

If you’ve already chosen your main meat dish, how about serving chilled tomato juice with a sprig of thyme and basil. The choices are endless in how to use and cook with thyme.

Sources: http://en.wikipedia.org/wiki/Thyme

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=77

http://homecooking.about.com/od/herbsspices1/a/thymevarieties.htm

 

ROSEMARY is the third herb mentioned in Simon and Garfunkel’s song. It is a perennial with fragrant, evergreen, needle-like leaves, and is a member of the mint family. Many people find that its flavor is similar to lemon or pine, slightly sharp and tangy.

Rosemary is the symbol of remembrance throughout the world. In fact, the tradition of placing rosemary sprigs in tombs or on burial sites dates back to ancient Egypt. They even honored Shakespeare’s Juliet with rosemary at her burial.

During the Middle Ages, rosemary was associated with wedding ceremonies. Brides would wear a headpiece of rosemary and the groom and guests would all wear sprigs of rosemary. Often, newlyweds would plant a branch of rosemary on their wedding day because traditionally it was a good omen for the union and new family. The herb also stands for sensibility and prudence, and even ancient Roman doctors recommended putting a small bag of rosemary leaves under the pillow of someone who had to perform a difficult mental task, such as an exam.

Native to the Mediterranean area, rosemary now grows widely in other parts of the world. It thrives in a warm and sunny climate. The plant takes its name from rosmarinus, a Latin term meaning “sea dew.” An upright evergreen shrub can grow to a height of six and half feet. The woody rootstock bears rigid branches with fissured bark. The long, needle-like leaves are dark green on top and pale beneath. Both the fresh and dried leaves are aromatic. The small flowers are pale blue. The leaves and parts of the flowers contain volatile oil.

Rosemary is widely used as a spice when cooking, especially in Mediterranean dishes. Manufacturers also use it for its fragrance in soaps and other cosmetics. It has little in the way of vitamins and minerals.

One of the more traditional uses for rosemary is as an accompaniment to lamb dishes. Simply blend rosemary leaves, garlic, lemon juice and seasoning, as the marinade before cooking and the taste will be delicious….if you like lamb. (We won’t try that one since I don’t like lamb). However, using the marinade for chicken or pork dishes also works well. Roast onions with rosemary and combine it into a sauce, or simply add a little rosemary to roast potatoes and surprise your family with a delicious side dish. Stretching your cooking abilities and adding a wider range of herbs will gain smiles and pleasure from those enjoying the foods.

Miss Anne Pratt (Flowers and their Associations) says:

‘But it was not among the herbalists and apothecaries merely that Rosemary had its reputation for peculiar virtues. The celebrated Doctor of Divinity, Roger Hacket, did not disdain to expatiate on its excellencies in the pulpit. In a sermon which he entitles “A Marriage Present,” which was published in 1607, he says: “Speaking of the powers of rosemary, it overtoppeth all the flowers in the garden, boasting man’s rule. It helpeth the brain, strengtheneth the memorie, and is very medicinable for the head. Another property of the rosemary is, it affects the heart. Let this rosmarinus, this flower of men ensigne of your wisdom, love and loyaltie, be carried not only in your hands, but in your hearts and heads.” ‘

 

Sources: http://en.wikipedia.org/wiki/Rosemary

http://www.umm.edu/altmed/articles/rosemary-000271.htm#ixzz2S9XnyE6I

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=75

http://botanical.com/botanical/mgmh/r/rosema17.html

 

SAGE is the next herb mentioned in the song Scarborough Faire sung by Simon and Garfunkel. and in many places is a symbol of strength for thousands of years. Perhaps strength and wisdom go together. Research published in 2003, (Pharmacological Biochemical Behavior) confirms what herbalists have long known: sage is an outstanding memory enhancer. If you need added wisdom (besides what you can gain through life and God’s Word), then increase sage in your diet. The volatile oils, flavonoids, and phenolic acids will help the memory.

The Romans, as well as the Greeks, treated sage as sacred, even to the point of creating a special ceremony for gathering (harvesting) sage. Even Arab physicians in the 10^th century believe it aided in promoting immortality. The Chinese, as the story goes, traded three cases of tea leaves for one case of sage leaves. Sage symbolized not only wisdom, skill, and long life, but good health, esteem, domestic virtue, and the decrease of grief.

I have never thought much of sage. I guess the word invokes pictures of sagebrush blowing across the open ranges. That sagebrush is toxic. But sage, the herb, is good for you and provides flavor to your meals.

The word “sage” derives from the Latin “salvare”, which means to heal or to save. Medically speaking, sage aids in relaxing spasms, suppresses perspiration, improves liver function and digest, and is an anti-inflammatory and anti-depressant. Some have used the tonic herb with a camphor-like aroma as an antiseptic and astringent.

Sage is a very good source of Vitamin A, calcium, iron and potassium.

One area I came across is the art of burning sage. It is like incense. Burning sage is one of the oldest and purest methods of cleansing a person, group of people or space. While Native American sage burning is the most commonly recognized form of it today, it has nevertheless been a shared practice in other cultures too. I’m not much into the burning of herbs for giving wisdom, clarity and increasing spiritual awareness. I’d rather do something that works like the Word of God.

Sage is an aromatic herb and many say that it has a slightly bitter or “woody” taste. It will still keep its flavor if cooked longer than other herbs. Because of the strength of its flavor, you might want to start out with a little and gradually add more along the way. It is delicious with cheese and chopped leaves on macaroni and cheese, a cheese omelet or even a mozzarella tomato salad. With either ham or chicken, you can use the whole leaves. Try cooking navy beans with olive oil, sage, and garlic and serve on bruschetta. It is great sprinkled on top of pizza, also.

Sage is another amazing herb that God provided for us to use and enjoy.

Sources: http://en.wikipedia.org/wiki/Salvia_officinalis

http://www.helpwithcooking.com/herb-guide/sage.html

http://www.movingtowardspeace.com/mtpblog/the-ancient-art-of-burning-sage.html

 

Those of you who are older than 50 I’m sure will remember songs by Simon & Garfunkel. In their third album from 1966. They introduced various herbs/spices in the words of Scarborough Faire.

Are you going to Scarborough Fair,
Parsley, sage, rosemary, and thyme.
Remember me to one who lives there.
She once was a true love of mine.

The original version dates back to the 16th century and there really was a fair in the town of Scarborough. There are many guesses as to what the whole song means. That the spices are in the song is either that it has an important meaning or it just rhymes.

Not technically a spice, parsley is the world’s most popular herb. It is native to the Mediterranean region. It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery). A biennial plant, it will return to the garden year after year once it is established.

PARSLEY – a herb which aids in digestion, but many believe eating it will also help take away bitterness. Eating a leaf or so of parsley with a meal enables better digestion, especially of heavy vegetables such as spinach. Medieval doctors also felt parsley aided spiritually with eliminating bitterness. Relationships where bitterness is present will not last until removed.

There are two main cultivars (types but not of natural botanical origin) of parsley: leaf parsley and root parsley. Leaf parsley is further divided into a flat leaf and the curly leaf type. Root parsley looks similar to the parsnip but the taste is obviously quite different from that of parsnips. These cultivar types of parsley have different flavors and many feel that flat leaf parsley is the stronger. Two tablespoons contain 155% of daily vitamin K. Parsley is a good source of folic acid, which helps in cardiovascular health. It also contains vitamin C, which many believe helps in the prevention of rheumatoid arthritis.

You will probably see parsley on your plate as a garnish. Eat it and throw out the rest of the stuff. At least recognize its true worth and partake of its abilities to improve your health. As an added bonus, you’ll also enjoy parsley’s legendary ability to cleanse your palate and your breath at the end of your meal.

Chefs use parsley extensively in culinary dishes as well as a plate garnish. They use it successfully in various soups, sauces, stews, salads and even casseroles. Don’t underestimate parsleys’ versatility. It adds not only to the sense of taste but to the esthetic value as well. We make soups that use parsley and it adds to the nutrition and the flavor. The main problem in buying fresh is that it comes in a bunch and you have to use it up.

Don’t go hunting parsley in the wild unless you know what you are doing. Fool’s parsley is a European weed naturalized in America that resembles parsley but causes nausea and poisoning when eaten. You might see it also in swamps or swampy areas. I have always thought carrot tops look like parsley. Just go to the store and select a bunch labeled parsley.

Parsley serves other purposes besides in culinary dishes. In a garden, it will attract certain swallowtail butterflies that use it as a host plant for their larvae, which will then feed on the parsley for two weeks before turning into butterflies. Various nectar-feeding insects such as bees, will seek out flowering parsley plants, and birds, such as the goldfinch feed on the seeds. So, here’s to parsley, a herb said to remove bitterness and enhance our meals in more than one way.

Sources: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100

http://en.wikipedia.org/wiki/Parsley

 

OREGANO – People have known about oregano and used it for centuries, but years back The Andy Griffith Show brought it to the foreground as the “secret ingredient” in one of the episodes. Different townsfolk in Mayberry invited Sheriff Andy Taylor to dinner, all on the same night. At each meal, they served spaghetti, and they all claimed to have THE secret ingredient in their spaghetti, which he finally learned was none other than OREGANO.

The Greeks first used oregano. Hippocrates used it as well as its close cousin, marjoram, as an antiseptic. The Romans took it from the Greeks and then off to the spice highways around the world. In spite of its use in England, the United States knew little about it prior to the Second World War. Soldiers discovered the flavors and aromas during the Italian Campaign and brought back the spice and the desire for it.

Yes, oregano is one of the main ingredients in homemade spaghetti or marinara sauce. Many call it the “pizza” herb. In fact, the sale of this herb increased dramatically, some 5200 percent, between 1948 and 1956 as interest in pizza grew and people began to gobble down this delicious “Italian” food. Use and interest of oregano has not decreased over the years either, nor has everyone’s taste for pizza.

The Greek word for oregano is origanum vulgare, which means “joy of the mountains.” It is a choice herb found growing wild on the mountainsides in Greece and other Mediterranean countries. Interestingly enough, it is also known as wild marjoram.

There are many health benefits to Oregano. Oregano is a rich natural source of vitamin K. It has anti-bacterial properties. Thymol and an acid called rosmarinic are potent antioxidants and are tucked away in oregano. It is high in iron, manganese, and other important minerals for health. Oregano is rich in fiber. Oregano is a natural source of Omega-3 fatty acids.

When oregano is in bloom, its pink and purple flowers are also edible. The leaves from the plant are used and they may be dried; in fact, it is one of the few herbs that once the leaves are dried, it is stronger than fresh. Did you know that one of oregano’s biggest commercial markets is in perfumes? Who would have thought?

There are different varieties of oregano. Many consider the Mexican oregano the strongest even though it is from a different botanical family. This particular variety is also known as Mexican marjoram or Mexican wild sage yet it is still oregano. Other varieties include Spanish oregano and Greek oregano, and both of these assume a different depth of flavor, less than the Mexican oregano.

Oregano is a warm, aromatic herb used widely in Italian, Greek, and Latin American cooking. Chop fresh oregano for salads, or steep 3 teaspoonful’s (1 to 2 teaspoons dried) 10 minutes in 1 cup boiling water and sweeten with honey to make an herbal tea.

Use it to brighten soft cheeses, and egg, bean, vegetable, or grain dishes; and substitute it for thyme or rosemary for variety.

Try making Grilled Chicken with Lemon and Oregano. Make a marinade using 1 tablespoon(s) grated lemon zest, 1/3 cup(s) freshly squeezed lemon juice (from 2 lemons), 1/4 cup(s) finely chopped fresh oregano (or 1 tablespoon dried), 2 tablespoon(s) olive oil, coarse salt, and ground pepper.

Oregano is no longer the secret ingredient. Do a Google or a Bing and find some interesting recipes that use oregano.

Sources: http://www.marksdailyapple.com/oregano/#ixzz2S3pgF5t5

http://www.indepthinfo.com/oregano/history.shtml

http://www.vegetariantimes.com/article/healing-foods-oregano-2/

http://www.delish.com/recipefinder/grilled-chicken-lemon-oregano-recipe