Spice of the Month

I chose this spice as you have probably seen it on the shelf in the spice section and wondered what it was. Well, it’s many things. Curry powder is a spice mix of widely varying composition based on South Asian cuisine. That’s a quote from Wikipedia. However, you will see this is from Indian cuisine. (India) That’s because the blend determines the origin taste.

Here is an advertisement from The Spice House. Notice the variety in the ad. “The Spice House offers a basic yellow curry in both sweet (mild) and hot. The sweet version is a rich flavor with no heat, suitable for any recipe that calls for curry powder. Hot curry has a nice little kick in the taste buds without being overwhelming. The For those who prefer the very highest quality, try our Maharajah curry powder, a sweet yellow with cardamom and whole threads of saffron in the blend–it’s curry fit for a king! We also offer a Thai red curry, which is hotter with lemongrass and galangal.

In recent years, Ras El Hanout (Moroccan blend) has become increasingly popular as a Mediterranean style curry. Garam Masala is a Northern Indian style sweet curry blend useful for many vegetarian Indian dishes, and is available in whole or ground forms. And try our newest curry blend, the French-influenced vadouvan curry, a mild yellow curry with grated shallots.”

So there are curries for all areas of the world. However, yellow curry is primarily Thai or Asian. The red is probably a blend for Indian cuisine. Regardless, you have to decide what blends you like best.

Curry Powder is a readily available blend of spices, which is a Western approximation of Indian spice blends, and typically contains turmeric, coriander, chilies, cumin, mustard, ginger, fenugreek, garlic, cloves, salt, and any number of other spices.

Many manufacturers put together their blends. Try them out. Experiment.

When you look up curry recipes, you will also find the same variety. Some will be curried chicken with an Asian taste, others with an Indian taste depending on the blend of curry. As the ad for Spice House showed, there are hot blends and milder blends.

Here is a recipe for a homemade blend if you are into doing yourself. This is from the traditional Indian blend recipe.

Homemade Yellow Curry Powder, makes 5 to 6 tablespoons.

2 tbsp. whole coriander seeds
1 tbsp. whole cumin seeds
2 tsp. whole black peppercorns
1 1/2 tsp. whole brown mustard seeds
1 1/2 tsp. ground turmeric
1 tsp. whole fenugreek seeds (I used 1 tsp. of ground fenugreek)
3 hot dried red chilies, crumbled (I used dried chile de arbol)
3 whole cloves

1. Heat a small frying pan over medium heat. When it gets hot, add coriander, cumin, peppercorns, mustard seeds, cloves, and chilies. Keep moving the pan constantly, to make sure the spices do not burn, the spices will begin to begin to get toasted and become fragrant. Keep moving the pan over the heat until they begin to darken slightly in color. Add turmeric and fenugreek and stir constantly for 10-15 seconds.

2. Remove from heat and pour into a bowl. Allow to cool. Once cool, place into a spice grinder and grind until fine. Store in an airtight container.

You will also see curry as a paste, which you can use like the spice blends. Now you can get really creative.

You can use curry to flavor soups, stews, sauces, marinades, meat, and vegetables. As the popularity of curry increases, creative chefs are finding more unconventional uses for the seasoning such as hamburgers, scrambled eggs, and potato salad. Because of its vibrant flavor, you can use curry powder as a salt-free table seasoning.

It has all the medical benefits of the individual spices. So it’s loaded with benefits.

 

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

http://www.tinytestkitchen.com/2010/04/homemade-yellow-curry-powder/

http://www.lionsgrip.com/curcurry.html

http://www.thespicehouse.com/spices-by-category/curry-powder

CLOVES are the aromatic dried flower buds of a tree in the family Myrtaceae. Not only are cloves fragrant and aromatic, many consider them to enhance the feelings of love.

Throughout history, many have remarked that the clove resembles small brown nails, thus its name comes from the French word “clou” which means nail. The clove is actually the dried flower bud of an evergreen tree.

Clove contains significant amounts of an active component called eugenol. The dental industry uses eugenol extracts from clove in conjunction with root canal therapy, temporary fillings, and general gum pain. Some mouth washes use clove.

Eugenol, also functions as an anti-inflammatory substance. Clove also contains a variety of flavonoids, including kaempferol and rhamnetin, which contribute to clove’s anti-inflammatory (and antioxidant) properties. Eugenol is an effective insect repellent, and a component in perfumes.

Cloves are one of the world’s oldest and most popular spices because its aromatic and spicy smell and taste compliment many food dishes. The use of cloves goes back in history…the Chinese used them as far back as 226 BC…and the Romans enjoyed them. Apparently, the Romans would chew the flowerets prior to having an audience with the Emperor so that their breath would not smell bad. Along with nutmeg, cloves were one of the most precious spices of the 16th and 17th century. This spice originated in Indonesia and now grows in many places today.

Cuisines all around the world use cloves both whole and powdered. They act also as a food preservative. How many of you pushed cloves into a ham garnished. The clove scent is common to perfumes, and using cloves in oranges as a decorative pomander is a popular European tradition during the Christmas holiday season. I remember pushing cloves into oranges as it emitted a wonderful holiday scent.

Because of its historic past, different cultures have incorporated the clove into their culinary dishes. You’re probably familiar with studding a ham with clove to enhance the ham with this aromatic spice. In France, they insert a clove into an onion for use in chicken stock. In England, they grind it up and mix it with apples. In India, they eat cloves with betel nuts, (a nut often chewed like tobacco and has some of the same effects) and are an ingredient of curry powder used in Indian cooking. Cloves can actually go with most anything, in their whole form or ground up. They are also an interesting garnish. I’m sure you’ve probably added them to your pumpkin pies. Why not enjoy them in a hot tea blend after dinner.

A search on the internet for recipes using cloves will yield a plethora of choices such as:

Baked Stuffed Apples With Cinnamon Allspice and Cloves

Texas Hot Apple Cider

Holiday Cranberry Sauce

 

Sources: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=69

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

http://libweb5.princeton.edu/visual_materials/maps/websites/pacific/spice-islands/cloves.html

 

Have you had your Cayenne today?

If you like it hot, you likely will enjoy using cayenne pepper to season your food, but watch out because it carries a kick. If you followed the articles we had on varieties of peppers, you’ll remember that cayenne pepper is a member of the Capsicum family, more commonly known as chili peppers. The common name “cayenne” came from a town on the northeast coast of South America in French Guiana called Cayenne.

I first tasted Cayenne at a dinner party. The host asked if I like pepper. I do. He said try this and after downing a glass of water I asked, “What was that?” That was my introduction to cayenne.

Cayenne pepper is both heat index hot and spicy. Cayenne pepper clocks in at 40,000 Scoville heat units (HOT!). Many enjoy using cayenne pepper in cooking because it definitely adds zest and “heat” to flavorful dishes. The “heat” produced by cayenne is due to the high concentration of capsaicin. Sometimes it’s called Red Pepper.

If you can’t stand the “heat”, then you may not want to use this zesty spice. However, you can start with a little and gradually work your way up the heat scale to enjoying more zesty spice in your cooking. World’s Healthiest Food website gives some helpful ideas in how to use and enjoy this particular spice:

• Add cayenne to any vegetable healthy sauté.
• Have a container of cayenne on the table next to the black pepper for an extra pinch of spice.
• Try adding a bit of cayenne pepper to your hot cocoa for a traditional Mexican flair.
• Even beans can take on an entirely new dimension when adding cayenne.
• Cayenne and lemon juice make great complements to cooked bitter greens such as collard, kale, and mustard greens.

Cayenne has many health benefits. Here are a few.

1. Anti-Irritant Properties
2. Anti-Cold and Flu Agent
3. Anti-Fungal Properties
4. Migraine Headache Prevention
5. Anti-Allergen
6. Digestive Aid
7. Anti-Inflammatory Properties
8. Helps Produce Saliva
9. Useful for Blood Clots
10. Detox Support
11. Joint-Pain Reliever
12. Anti-Bacterial Properties
13. Possible Anti-Cancer Agent
14. Supports Weight Loss
15. Improves Heart-Health
16. Remedy for Toothache
17. Topical Remedy

Cayenne pepper supplements are available for those who avoid hot cuisine. Consult your doctor before using cayenne or other herbs to treat a health condition.

The uses of cayenne are endless—so whenever you want more zest and spice to your meals, spice things up with cayenne pepper. If you’re timid of using cayenne pepper in great measure, start with sprinkling cayenne on a vegetable sauté that you enjoy. It will certainly get attention as ‘not your ordinary vegetables’.

Sources: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=140

http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/

 

BASIL is a common name for the culinary herb Ocimum basilicum. It is one the most widely used herbs in the world. Basil isn’t just for Italian dishes, either. It runs the gamut in the kitchen for being the basis of pesto to one of the main ingredients in spaghetti sauce poured over your favorite pasta, and it’s even used in after dinner dessert treats.

We have grown to like basil in many dishes. Fresh basil is best. If you store basil in the fridge, wrapped or unwrapped, it will quickly result in a wilted brown mess. Basil is sensitive to the cold and, like all plants, produces ethylene  gas which is what ripens fruit but deteriorates leafy greens when they’re not allowed to breathe. One way to keep it longer is to stick it in a jar of water and loosely cover it with a plastic bag. It is best to freeze basil but blanch it first. We plan our menus so we use up the fresh basil we have on hand before it spoils.

Basil is actually a member of the large “mint” family. It has a very unique taste and some say a pungent smell. Some folks have described its taste as a subtle peppery yet earthy taste with a hint of sweetness, similar to licorice. Interestingly enough in some parts of the world, basil is also known as St. Joseph’s Wort.

Early records indicate that sweet basil was grown and used as early as 907 AD in the Hunan region of China, but is most likely native to India. Carried by traveling spice traders it migrated westward. Growers like it because it is easy to grows indoors and away from frost exposure.

In ancient times, an embalmer used  it as an embalming and preserving herb and was found in mummies in Egypt. Because of this use, it became a symbol of mourning in Greece. How they used it in other cultures in the world is interesting as well. In Europe, they place basil in the hands of the dead to ensure a safe journey. In India they put it in the mouth of the dying person to ensure they reach God. Tradition is that basil was grown on the spot where St. Constantine and Helen discovered the Holy Cross, and called it the king of herbs, a royal or kingly herb. The word basil comes from the Greek meaning “king”. African legend claims that basil protects against scorpions.

The uses of basil are numerous, from holistic benefits to uses in perfumery.  The use of basil can also improve blood circulation, increase the appetite, enhance and help with digestion, and is good for reducing coughs, relieves gas pains, and soothes  insect bites. Basil can help eliminate/reduce headaches as well. When fevers are present, basil is helpful in reducing a fever, aids with cold and flu symptoms, and even sinusitis. Some make a tea with basil and peppercorns that can help reduce the fever itself.

More generally you’ll use basil in cooking. It is best added at the last moment, because as with other fresh spices, cooking will quickly destroy the flavor.  Dried basil will be less potent but is still used in many recipes.

Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, pine nuts and different cheeses such as parmesan. There are many basil pesto recipes on the internet. You can also buy them pre-made. Spread them on a wrap or on bread and sandwiches. You can even toss it into your salad. It makes a bright bold yet delicious additions to so many dishes.

If you thought basil was just plain basil, you’re missing all it’s varieties. The various types  have different fragrances because the herb has a different essential oils coming together in different proportions for the varieties. The strong clove scent of sweet basil comes from eugenolo which is the same chemical that is in actual cloves. Then there is the citrus scent of lemon basil and lime basil that reflects their higher portion of citral, which gives actual lemon peel its scent. Now African blue basil has a strong camphor smell because it contains camphor in higher proportions, and licorice basil contains anethole, the same chemical that makes anise smell like licorice. As you can see, not ALL basil is the same.

Look into using basil. I think you will like it.

This month’s spice is GINGER. It is not only aromatic to the nostrils but pungent to the taste buds, adding spice and intensity to romantic dinners. What better spice this Month of LOVE (Valentine’s Day) than ginger.

The ginger herb is thought to originate in the Himalayan foothills of North India. It is grown throughout the world and is a major commercial crop for many countries. The mature ginger plant has thin grass-like, dark-green leaves with small yellow flowers. The roots are knotty, finger-like projections that grow downward – underground. If you cut into the root, you will find fibrils running through the center. It is best when using the fresh ginger root to wash it in cold water to remove soil or pesticide residues. Then you can peel the outside and shred the fibrous root and add to various dishes. To keep the fragrance and flavor intact when adding ginger to other foods, it is best to add it at the last moment because prolonged cooking results in evaporation of essential oils. And it is the essential oils and phenolic compounds that gives ginger its pungent, spicy and aromatic smell.

Gingerols are the main, active components in ginger and are responsible for its distinctive flavor. Medicinally speaking, ginger has a long history in being effective in alleviating symptoms of gastrointestinal distress, reducing symptoms associated with motion sickness, including dizziness, nausea, vomiting, and cold sweating. Many traditional Indian and Chinese medicines use ginger.

Even modern scientific research reveals that ginger possesses numerous therapeutic properties countering inflammation and has antioxidant effects. Even drinking ginger tea daily can decrease inflammation due to arthritis or other joint problems.

One particular diet we followed had us drinking water with fresh, grated ginger in it, along with sliced lemon, cucumber, and freshly chopped mint leaves. It was a boost to having a glass of  this “sassy” water with our meals. You can use ginger root slices in boiled water with added lemon or orange juice and honey. This herbal drink can help to relieve coughs, sore throats and relieve the common cold.

There are some precautions regarding the safe amount of ginger. Usually small amounts, up to 4 grams per day, as a condiment or flavoring is fine. It can also used to treat nausea and vomiting in early pregnancy but caution should be exercised in taking larger amounts. It is best to seek professional advice from your doctor before using any ginger during pregnancy.

You can find fresh ginger root year round in the produce section of your local market. Maybe it’s time to branch out and incorporate this healthy spice into more of your meals.

If you choose not to add ginger in your meals, you might want to consider making some gingerbread for your special Valentine’s Day dessert. Just add some whip cream on top and sprinkle with a little cinnamon (last month’s spice).

Enjoy this interesting and healthy spice this month.

 

Our first spice of the month is cinnamon. The sweet, warm taste of cinnamon is a perfect spice to use during the winter months. In fact, many refer to it as the most indispensable warm up spice. Cinnamon is one of the oldest spices known. The Bible mentions it as in Song of Solomon 4:14 “Spikenard and saffron; calamus and cinnamon, with all trees of frankincense; myrrh and aloes, with all the chief spices:”

The ancient Egyptians used it not only as a beverage flavoring and as medicine, but interestingly enough they also used it as an embalming agent. At one time cinnamon was so highly treasured that people considered it more precious than gold.

Cinnamon has a long history both as a spice and as a medicine. Its medicinal attributes are numerous: as an excellent source of manganese and fiber, as well as calcium. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. The warm cinnamon spice enhances the sweetness of a cake or cookie or highlights a traditional chocolate or berry dessert. It is also a great addition to homemade smoothies. Cinnamon is definitely a versatile spice. Its enticing aroma will add just the right ambiance to your special holiday meal.

It is not only delicious but it’s healthy, too. Here are some of the health benefits of using cinnamon.

1. Lowering LDL Cholesterol – A1/2 teaspoon of cinnamon per day may lower
   LDL cholesterol.
2. Blood Sugar Regulation – It may be beneficial for people with Type 2 diabetes.
3. Yeast Infection – some studies an ability to stop medication-resistant yeast
   infections.
4. Cancer Prevention – a study shows it might help reduce the proliferation of
   leukemia and lymphoma cancer cells.
5. Blood Anti-Clotting
6. Arthritis ReliefIn one study they showed patients given half a teaspoon of
   cinnamon powder combined with one tablespoon of honey every morning
   before breakfast had significant relief in arthritis pain after one week and could
   walk without pain within one month.
7. Anti-Bacterial
8. Brain Health – smelling cinnamon may boost cognitive function and memory.

 Here are few quick serving ideas using cinnamon.

• Something you probably remember from your childhood, but that never grows old: cinnamon toast—sprinkle sugar mixed with cinnamon and spread on buttered whole-wheat toast.
• (Charlene’s suggestion as a pre-dessert treat: toast wheat bread lightly, not dark or burned but slightly crunchy, cut toast piece in fourths, trimming off the crusts, and roll flat. Lightly butter and spread with sugar-cinnamon mixture and serve with sweetened berries-or berry mixture-for a pre-dessert treat).
• An additional treat is deep-fried flour tortilla fried in peanut oil and covered with sugar and cinnamon. We haven’t tried using Stevia or Truvia baking blend.
• Simmer cinnamon sticks with milk and honey for a deliciously warming beverage.
• Adding ground cinnamon to black beans in burritos or nachos will give them a uniquely delicious taste.
• Simmer cinnamon sticks in apple cider or tea for a delicious winter drink.
• Add ground cinnamon when preparing curries.

We purchased a Scentzy candle, which is a warming candle that uses a safe low-watt bulb that slowly melts a specially formulated wax. )By the way, we buy it from Renee McClelland). We bought the cinnamon-scent and it smells so nice and lasts a long time. There are lots of other available scents as well.

You can buy cinnamon suppliments if you can’t get enough cinnamon in yout diet. Click on the picture and we get the credit if you buy it. All proceeds go into the ministry.

Ref:

http://www.healthdiaries.com/eatthis/10-health-benefits-of-cinnamon.html

For Scentzy products check out Renee McClelland

Charlene’s spice series – http://www.jubileeonlinechurch.org/2012/02/07/spices-part-1

http://www.wholefoodsmarket.com/