Season with Herbs and Spices

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Season with Herbs and Spices Meat, Fish, Poultry, and Eggs ______________________________________________________________________________________________ Beef-Allspice,basil, bay leaf, cardamon, chives, curry, Chicken or Turkey-Allspice, basil, bay leaf, cardamon, garlic, mace, marjoram, dry mustard, nutmeg, onion, cumin, curry, garlic, mace, marjoram, mushrooms, dry oregano, paprika, parsley, pepper, green peppers, sage, mustard, paprika, parsley, pepper, pineapple sauce, savory, tarragon, thyme, turmeric. rosemary, sage, savory, tarragon, thyme, turmeric. Pork-Basil, cardamom, cloves, curry, dill, garlic, mace, Fish-Bay leaf, chives, coriander, curry, dill, garlic, lemon marjoram, dry mustard, oregano, onion, parsley, pepper, juice, mace, marjoram, mushrooms, dry mustard, onion, rosemary, sage, thyme, turmeric. oregano, paprika, parsley, pepper, green peppers, sage, savory, tarragon, thyme, turmeric. Lamb-Basil, curry, dill, garlic, mace, marjoram, mint, Eggs-Basil, chili powder, chives, cumin, curry, mace, onion, oregano, parsley, pepper, rosemary, thyme, marjoram, dry mustard, onion, paprika, parsley, pepper, turmeric. green peppers, rosemary, savory, tarragon, thyme. Veal-Basil, bay leaf, curry, dill, garlic, ginger, mace, marjoram, oregano, paprika, parsley, peaches, pepper, rosemary, sage, savory, tarragon, thyme, turmeric. Vegetables Asparagus-Caraway seed, dry mustard, nutmeg, sesame Broccoli-Oregano, tarragon. seed. Cabbage-Basil, caraway seed, cinnamon,dill, mace, dry Carrots-Chili powder, cinnamon, ginger, mace, marjoram, mustard, nutmeg, savory, tarragon. mint, nutmeg, parsley, poppy seed, thyme. Cauliflower-Caraway seed, curry, dill, mace, nutmeg, Corn-Chili powder, chives, curry, parsley. rosemary, savory, tarragon. Green Beans-Basil, bay leaf, dill, cinnamon, lemon juice, Peas-Cinnamon, dill, mace, marjoram, mint, mushrooms, mace, marjoram, nutmeg, onion, oregano, rosemary, dry mustard, onion, oregano, parsley, green peppers, sesame seed. poppy seed, savory, thyme. Potatoes-Caraway seed, chives, dill, mace, mint, Squash-Basil, ginger, mace, marjoram, oregano. oregano, onion, parsley, poppy seed, thyme. Sweet Potato-Allspice, cardamom, ginger. Tomatoes-Basil, chives, dill, marjoram, oregano, parsley, sage, tarragon, thyme. Mixed Seasonings-Seasoning mixtures without salt are available. Examples are Bell's Poultry Seasoning, Fines Herbs, Italian Herbs, Mrs. Dash. A guideline for use is 1/4 to 1/2 teaspoon of seasoning per 4 servings. From: "Add Flavor to Your Sodium-Restricted Diet." New York State Department of Health. h/wp/clinical/handout .

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Technical Developments in the Use of Spices Dr David Baines Baines Food Consultancy Ltd
EUROPEAN SPICE ASSOCIATION GENERAL ASSEMBLY 2013 Technical Developments in the Use of Spices Dr David Baines Baines Food Consultancy Ltd Co-editor: Flavour Horizons TECHNICAL DEVELOPMENTS IN THE USE OF SPICES TOPICS: Recent health claims submitted to the EU for the use of spices Compounds in selected spices that have beneficial effects on health The use of spices to inhibit of carcinogen formation in cooked meats The growing use of spices in animal feeds Salt reduction using spices Interesting culinary herbs from Vietnam Recent Health Claims Submitted to the EU EU REGULATION OF HEALTH CLAIMS • The Nutrition and Health Claims Regulation, 1924/2006/EC is designed to ensure a high level of protection for consumers and legal clarity and fair competition for food business operators. • Claims must not mislead consumers; they must be, accurate, truthful, understandable and substantiated by science. • Implementation of this Regulation requires the adoption of a list of permitted health claims, based on an assessment by the European Food Safety Authority (EFSA) of the science substantiating the claimed effect and compliance with the other general and specific requirements of the Regulation. • This list of permitted health claims was adopted in May 2012 by the Commission and became binding on 14th December 2012. Food companies must comply from this date or face prosecution for misleading marketing. APPROVAL OF CLAIMS EU REGULATION OF HEALTH CLAIMS CLAIMS BY COMPONENT CLAIMS BY FUNCTION CLAIMS FOR SPICES – NOT APPROVED/ON HOLD SPICE CLAIM(S) Anise / Star Anise Respiratory Health, Digestive Health, Immune Health, Lactation Caraway Digestive Health, Immune Health, Lactation Cardamon Respiratory Health, Digestive Health, Immune Health, Kidney Health, Nervous System Health, Cardiovascular Health, Capsicum Thermogenesis, Increasing Energy Expenditure, Enhancing Loss of Calories, Body Weight Loss, Stomach Health, Reduction of Oxidative Stress, promotion of Hair Growth.
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Ruta Graveolens L. Essential Oil Composition Under Different Nutritional Treatments
American-Eurasian J. Agric. & Environ. Sci., 13 (10): 1390-1395, 2013 ISSN 1818-6769 © IDOSI Publications, 2013 DOI: 10.5829/idosi.aejaes.2013.13.10.11248 Ruta graveolens L. Essential Oil Composition under Different Nutritional Treatments 12Afaq Ahmad Malik, Showkat R. Mir and 1Javed Ahmad 1Department of Botany, Jamia Hamdard, New Delhi 110062, India 2Department of Pharmacognosy and Phytochemistry, Jamia Hamdard, New Delhi 110 062, India Abstract: The use of un-exploited organic industrial by-products and municipal wastes as soil organic amendment has an economic value and environmental interest. However, little is known about their effectiveness on medicinal plants cultivation. An experiment was conducted in this regard to assess the impact of farmyard manure (FYM), composted sugarcane pressmud (CPM) and sewage sludge biosolid (SSB) on volatile oil composition of Ruta graveolens L., an important aromatic medicinal herb used frequently in Unani system of medicine in India. Volatile oil in the aerial parts of the plant was isolated by hydro-distillation and analyzed by GC-MS. Hydro-distillation of untreated (control) plants yielded 0.32% essential oil on fresh weight basis. The predominant components in the essential oil were n-Hex-4-en-3-one (55.06%), n-Pent-3-one (28.17%), n-Hex-3-en-2-one (14.07%) and n-Hex-5-en-3-one (0.67%). Essential oil obtained from plants treated with FYM amounted to 0.36% of fresh weight and consisted mainly of n-Hex-4-en-3-one (53.64%), n-Pent-3-one (37.82%) and n-Hex-3-en-2-one (7.22%).
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Tips to Roast Vegetables Spice Guide
Tips to Roast Vegetables • Roast at a high oven temp- 400 to 450 degrees F • Chop vegetables in uniform size so they cook evenly • Don’t over crowd the pan, otherwise they will become soft • Roasting veggies with some oil will help them become crispier • To get the most flavor/crispier roast them on the top rack • Seasoning before putting them in the oven will add flavor • Flip veggies halfway through to ensure even cooking • When roasting multiple types of veggies, ensure they have similar cooking times. Good pairs include: Cauliflower and Broccoli cc Carrots and Broccoli Baby potatoes and Butternut Squash Onions and Bell Peppers Zucchini and Yellow Squash Asparagus and Leeks Spice Guide Table of Contents Spices by Cuisine Herbs and Spices 1 Mexican Coriander, Cumin, oregano, garlic powder, cinnamon, chili powder Herbs and Spices that Pair well with Proteins 2 Caribbean Chicken Fajita Bowl Recipe 3 All spice, nutmeg, garlic powder, cloves, cinnamon, ginger Shelf life of Herbs and Spices 4 French Nutmeg, thyme, garlic powder, rosemary, oregano, Herbs de Provence Spices by Cuisine 5 North African Tips to Roast Vegetables BP Cardamum, cinnamon, cumin, paprika, turmeric, ginger Cajun Cayenne, oregano, paprika, thyme, rosemary, bay leaves, Cajun seasoning Thai Basil, cumin, garlic, ginger, turmeric, cardamum, curry powder Mediterranean Oregano, rosemary, thyme, bay leaves, cardamum, cinnamon, cloves, coriander, basil, ginger Indian Bay leaves, cardamum, cayenne, cinnamon, coriander, cumin, ginger, nutmeg, paprika, turmeric, garam masala, curry powder Middle Eastern Bay leaves, cardamum, cinnamon, cloves, cumin, ginger, coriander, oregano, za’atar, garlic powder 5 Shelf Life of Herbs and Herbs and Spices Spices Herbs Herbs are plants that’s leaves can be used to add flavor to foods.
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Tips for Cooking with Coriander / Cilantro Russian Green Bean Salad
Recipes Tips for Cooking with Coriander / Cilantro • Gently heat seeds in a dry pan until fragrant before crushing or grinding to enhance the flavor. • Crush seeds using a mortar and pestle or grind seeds in a spice mill or coffee grinder. • Seeds are used whole in pickling recipes. • Cilantro is best used fresh as it loses flavor when dried. • Clean cilantro bunches by swishing the leaves in water and patting dry. • For the best color, flavor and texture, add cilantro leaves towards the end of the cooking time. • The stems have flavor too, so tender stems may be chopped and added along with the leaves. • Store cilantro stem in a glass of water in the refrigerator, with a loose plastic bag over the top. Russian Green Bean Salad with Garlic, Walnuts, Basil, Cilantro and Coriander Seed ½ cup broken walnuts ¼ cup firmly packed basil leaves 2 large cloves garlic, peeled and each cut into ¼ cup firmly packed cilantro leaves and several pieces tender stems 4 Tbsp extra-virgin olive oil 1 pound fresh green beans, stems removed 2 Tbsp white wine vinegar and steamed until crisp – tender and cooled 1 Tbsp lemon juice in ice water 1 Tbsp water ½ cup thinly sliced green onions 1 tsp ground coriander seed ½ cup thinly sliced radishes ⅛ to ¼ tsp hot pepper sauce such as Tabasco Salt and freshly ground pepper to taste 2 Tbsp firmly packed parsley leaves and tender stems To prepare dressing, place walnuts and garlic in food processor fitted with knife blade; chop, using pulse control, until evenly fine. Add olive oil, vinegar, lemon juice, water, coriander seed and hot pepper sauce; process until smooth.
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Apiaceae) - Beds, Old Cambs, Hunts, Northants and Peterborough
CHECKLIST OF UMBELLIFERS (APIACEAE) - BEDS, OLD CAMBS, HUNTS, NORTHANTS AND PETERBOROUGH Scientific name Common Name Beds old Cambs Hunts Northants and P'boro Aegopodium podagraria Ground-elder common common common common Aethusa cynapium Fool's Parsley common common common common Ammi majus Bullwort very rare rare very rare very rare Ammi visnaga Toothpick-plant very rare very rare Anethum graveolens Dill very rare rare very rare Angelica archangelica Garden Angelica very rare very rare Angelica sylvestris Wild Angelica common frequent frequent common Anthriscus caucalis Bur Chervil occasional frequent occasional occasional Anthriscus cerefolium Garden Chervil extinct extinct extinct very rare Anthriscus sylvestris Cow Parsley common common common common Apium graveolens Wild Celery rare occasional very rare native ssp. Apium inundatum Lesser Marshwort very rare or extinct very rare extinct very rare Apium nodiflorum Fool's Water-cress common common common common Astrantia major Astrantia extinct very rare Berula erecta Lesser Water-parsnip occasional frequent occasional occasional x Beruladium procurrens Fool's Water-cress x Lesser very rare Water-parsnip Bunium bulbocastanum Great Pignut occasional very rare Bupleurum rotundifolium Thorow-wax extinct extinct extinct extinct Bupleurum subovatum False Thorow-wax very rare very rare very rare Bupleurum tenuissimum Slender Hare's-ear very rare extinct very rare or extinct Carum carvi Caraway very rare very rare very rare extinct Chaerophyllum temulum Rough Chervil common common common common Cicuta virosa Cowbane extinct extinct Conium maculatum Hemlock common common common common Conopodium majus Pignut frequent occasional occasional frequent Coriandrum sativum Coriander rare occasional very rare very rare Daucus carota Wild Carrot common common common common Eryngium campestre Field Eryngo very rare, prob.
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Paprika—Capsicum Annuum L.1 James M
HS637 Paprika—Capsicum annuum L.1 James M. Stephens2 Paprika is a type of mild pepper that is dried, ground, and used as a spice. Most of the paprika peppers grown in the United States have been introduced from southern Europe. In areas where grown, selections have been made for color, shape, and thickness of pods, and flavor of the ground product. Some of the local selections have become fairly well established as to type, but none as varieties. Processors have developed varieties for dehydration, but these are not available for public planting. The so-called Hungarian paprika is grown more widely in the United States than any other. Spanish paprika is also grown but to a lesser extent. Figure 1. Paprika pepper. Description Credits: James M. Stephens, UF/IFAS Hungarian paprika produces fruits that are 2–5 inches long, Culture depending on the strain. The shape varies from conical In Florida, very little paprika is grown, although like other (pointed) to oblong (tapering), and walls are usually thin. peppers it appears to be well adapted here and to other Some strains are more pungent (hot) than others, but most pepper-growing areas of the South. Years ago it was grown are mild. There appears to be great variability in the strains commercially in South Carolina and Louisiana. of paprika coming directly from Hungary. Some are much smaller and rounder than the United States selections Paprika is started from seed, early in the spring as soon as already described. frost danger has passed. Plants are spaced 12 inches apart in rows 3 feet apart.
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CHEF's TASTING MENU* Can't Decide What to Or- Der? Let the Chef
CHAAT CURRY KEBAB Samosa POULTRY Lamb Seekh Kebab* Ground Lamb, Coriander, Cumin, Potato, Stuffed Pastry, Cilantro, Butter Chicken* Mint, Cilantro 13 GF Tamarind 9 VG Pumpkin, Fenugreek, 15 GF Chicken Malai Kebab Dahi Vada Chicken Tikka Masala Yogurt, Cream, Fenugreek 12 GF Lentil Fritters, Yogurt, Tamarind, Red Pepper Curry, Onion 15 GF Black Salt, Cumin 10 V GF Hara Bhara Kebab Sprouts Chaat Paneer, Potato, Spices 12 V GF MEAT Flour Crisp, Pomegranate, Sprout, Tandoori Whole Cauliﬂower * Onion, Tamarind, Cilantro, Tomato, Lamb Shank Rogan Josh* Yogurt, Tamarind, Cilantro 14 V GF Sev 9VG Tomato, Spices 24 GF Dahi Puri* Pork Shank Vindaloo BREADS Semolina Puffs, Sprouts, Yogurt, Potatoes 24 GF All Breads Brushed with Butter Tamarind, Cilantro, Potato, Crispy Vermicelli 7 V Served with a Choice of Plain Naan Naan Plain 3.5 I Multigrain 4 V | Kale Chaat* Or Saffron Rice Garlic - 4 V I Chili Cheese Garlic 5 V Yogurt, Tamarind, Mumbai Trail Mix Kulcha - Onion 5 10 V GF VEGETABLE Paratha - Wheat Flour,Broccoli, Citrus Chaat Cauliﬂower, Cheese, Spices 7 Yogurt, Dry Mango Vinaigrette, 10 V Paneer Kofta Mushroom, Cashew Nut Onion Bread Basket Garlic I Multi Grain Beet Chaat Sauce16 V GF Plain I Naan 11 V Okra, Yogurt, Mustard Seed, CHEF’S TASTING MENU* Pistachio 10 V Jalfrezi Potato, Carrot, Mushroom, Turnip, Can’t decide what to or- Chili VG GF RICE der? Let the Chef cook for TASTING OF 3 CHAATS 15 Saffron Basmati Rice 5 VG you. Let us know of any al- SEAFOOD Brown Rice Moong Dal 5 GF VG lergies or dietary restrictions.
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Fragrant Herbs for Your Garden
6137 Pleasants Valley Road Vacaville, CA 95688 Phone (707) 451-9406 HYPERLINK "http://www.morningsunherbfarm.com" www.morningsunherbfarm.com HYPERLINK "mailto:[email protected]" [email protected] Fragrant Herbs For Your Garden Ocimum basilicum – Sweet, or Genovese basil; classic summer growing annual Ocimum ‘Pesto Perpetuo’ – variegated non-blooming basil! Ocimum ‘African Blue’ - sterile Rosmarinus officinalis ‘Blue Spires’ – upright grower, with large leaves, beautiful for standards Salvia officinalis ‘Berggarten’ – sun; classic culinary, with large gray leaves, very decorative Thymus vulgaris ‘English Wedgewood’ – sturdy culinary, easy to grow in ground or containers Artemesia dracunculus var sativa – French tarragon; herbaceous perennial. Absolutely needs great drainage! Origanum vulgare – Italian oregano, popular oregano flavor, evergreen; Greek oregano - strong flavor Mentha spicata ‘Kentucky Colonel’ – one of many, including ginger mint and orange mint Cymbopogon citratus – Lemon grass, great for cooking, and for dogs Aloysia triphylla – Lemon verbena ; Aloysia virgata – Sweet Almond Verbena – almond scented! Polygonum odoratum – Vietnamese coriander, a great perennial substitute for cilantro Agastache foeniculum ‘Blue Fortune’ – Anise hyssop, great for teas, honebee plant Agastache ‘Coronado’; A. Grape Nectar’ – both are 18 inches, delicious for tea, edible flr Agastache ‘Summer Breeze’ – large growing, full sun, bicolored pink and coral flowers Prostanthera rotundifolium – Australian Mint Bush.
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Cilantro Dill Rosemary Ginger Mint Basil
Dill Rosemary Basil Herbs Ginger Cilantro Mint What is an Herb? • Plants that are used as flavoring agents • Leaves, seeds or roots can be used • Usually used in small amounts • Many may be used for medicinal or ornamental purposes Basil Basil • Mint-like annual herb used for cooking, garnish, or medicinal purposes • Readily cross pollinates and several hybrids available • Grown in plots of less than 0.1 acre for local sales • A source of organic insecticide and fungicide • Pests: Japanese beetle; annual weeds • Disease: Botrytis, leaf blight, Sclerotinia blight, Fusarium wilt Mint Mint • Perennial, grown from vegetative material • Multiple harvests from a field, sold fresh • Pests: Loopers and Cutworms • Diseases: Verticillium wilt and Rust • Produced by 15 to 25 commercial growers in Texas • Menthols and esters are distilled from peppermint and spearmint in the Pacific Northwest Cilantro – Soil Preparation • Prefers a light, well-drained, moderately fertile loam or sandy soil • Can tolerate other soil conditions Cilantro - Planting • Will start to bolt when temperatures exceed 85 degrees F • Plant in February for April harvest; September for November harvest • Plant seeds 2 inches apart in rows 12 to 15 inches apart if plan to harvest leaves • Plant seeds 8 inches apart in rows 15 inches apart if plan to harvest seeds Cilantro - Planting • Plant seeds about ¼ to ½ inch deep • About 2,000 seeds per ounce, so don’t purchase a lot of seeds for the season • Weekly planting will ensure continuous crop Cilantro - Fertilizing • Should be fertilized
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Building Big Flavor
BUILDING BIG FLAVOR Watching your sodium intake? Balancing flavors is the key to a flavorful meal when reducing the salt in a dish. Think about adding these flavor enhancers instead of reaching for the salt shaker! Sweet Bitter Acidic Umami (Savory) Brings balance and Balances sweetness Brings brightness Makes a dish savory or roundness to a dish by and cuts richness - and adds a salty meaty tasting and balancing acidity and best used as flavor that enhances flavors - reach bitterness and background flavor balances for these before salt! highlighting other flavors sweetness Fruit juices, Nectars, Greens (Kale, Lemon, Lime, Tomato Products Concentrates, Chard, Dandelion, Orange and (especially canned, like Reductions, Caramelized Chicory, Watercress, Pineapple Juice, paste) Soy Sauce, Onions, Carrots, Sweet Arugula) Broccoli Vinegars, Wine, Mushrooms (especially Potatoes, Butternut Rabe, Broccoli, Tamarind, dried) Cured or brined Squash, Roasted Cabbage, Brussels Pickled Foods, foods (olives) Seaweed, Peppers, Honey, Maple Sprouts, Asparagus, Cranberries, Sour Fish Sauce, Fermented Syrup, Molasses, Dried Some Mustards, Cherries, Tomato Foods (Miso, Fermented Fruits, Tomato Paste, Grapefruit, Citrus Products Black beans, Sauerkraut) Beets, Reduced Vinegars, Rind/Zest, Beer, Aged cheeses (Parmesan, Wine, Wine, Teas (black & Blue, Gouda) Liquid Amino green) Acids, Seafood (especially dried), Worcestershire Sauce, Anchovy, Beef, Pork (especially cured), Chicken Don’t forget to read nutrition labels and watch for foods that are commonly high
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Anti–Oxidative and Anti–Inflammatory Effects of Tagetes Minuta Essential Oil in Activated Macrophages
Asian Pac J Trop Biomed 2014; 4(3): 219-227 219 Contents lists available at ScienceDirect Asian Pacific Journal of Tropical Biomedicine journal homepage: www.elsevier.com/locate/apjtb Document heading doi:10.1016/S2221-1691(14)60235-5 2014 by the Asian Pacific Journal of Tropical Biomedicine. All rights reserved. 襃 Anti-oxidative and anti-inflammatory effects of Tagetes minuta essential oil in activated macrophages 1 1 2 Parastoo Karimian , Gholamreza Kavoosi *, Zahra Amirghofran 1Biotechnology Institute, Shiraz University, Shiraz, 71441-65186, Iran 2Department of Immunology, Autoimmune Disease Research Center and Medicinal and Natural Products Chemistry Research Center, Shiraz University of Medical Sciences, Shiraz, Iran PEER REVIEW ABSTRACT Peer reviewer Objective: Tagetes minuta T. minuta To investigate antioxidant and anti-inflammatory effects of ( ) Hasan Salehi, University of Shiraz, essentialMethods: oil. T. minuta T. minuta Shiraz, Iran. In the present study essential oil was obtained from leaves of via E-mail: [email protected] hydro-distillation andT. minutathen was analyzed by gas chromatography-mass spectrometry. The anti- Comments oxidant capacity of essential oil was examined by measuring reactive oxygen,T. reactive minuta nitrogen species and hydrogen peroxide scavenging. The anti-inflammatory activity of TMO displayed an anti-oxidant essential αoil was determined through measuring NADH oxidase, inducible nitric oxide synthase property by scavenging superoxide, and TNF- mRNA expression in lipopolysacharide-stimulated murine macrophages using real- H2O2 and NO radicals, and reduced Results:time PCR. G oxidative stress. The decreased T. minutaas chromatography-mass spectrometry analysis indicated that the main components in ROS NOS (33 86%) E (19 92%) (16 15%) formation of and radicals in the β essential oil were dihydrotagetone .
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Greek White Bean Soup with Feta and Dill © Janet Fletcher / Planet Cheese
Greek White Bean Soup with Feta and Dill © Janet Fletcher / Planet Cheese www.janetfletcher.com Feel free to improvise here. Add chopped fresh fennel, zucchini, sweet red peppers, butternut squash, potatoes or chard. Ingredients • 2 cups dried white beans, chickpeas or cranberry beans • 1 large celery rib, in 3 pieces • ½ yellow onion, halved again through the root end • 2 bay leaves • Sea salt • 3 tablespoons extra virgin olive oil, plus more for garnish • 2 cups sliced leeks, white and pale green part only • 2 medium carrots, diced • 2 to 3 cloves garlic, minced • 1-1/2 to 2 tablespoons chopped fresh dill, plus more for garnish • Freshly ground black pepper • Pickled Greek pepperoncini, sliced • 2 ounces feta Directions Soak the dried beans overnight in cold water to cover generously. Drain and place in a heavy pot with 1-1/2 quarts water. Add celery, onion, bay leaves and 1 teaspoon salt. Bring to a simmer over medium heat. Cover and adjust the heat to maintain a gentle simmer. Cook until the beans are tender, 1 hour or more. Check occasionally to make sure they are still submerged in liquid; add boiling water if necessary to keep them barely covered. When the beans are done, let them cool in their liquid. Discard the celery, onion and bay leaves. Set aside 1 cup of whole beans. In a food processor or blender, puree the remaining beans with enough of the cooking liquid to achieve the texture you like. (I like my soup on the thin side.) Warm the olive oil in a clean pot over medium heat.
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