Parsley is an herb that I use almost as frequently as Cilantro. I buy several bunches of it per week, and like with cilantro I throw it into everything. It’s got a beautiful color, a heavenly smell, and a wonderful taste - but really is it any wonder that I love it so much when Parsley and Cilantro are related? You might not think so but parsley and coriander (cilantro) actually belong to the same family. The Apiaceae family, other members of which include fennel, dill, cumin, celery, carrot, anise, hemlock and lovage. Though there are several varieties of parlay there are really only two types commonly used as herbs. Curly parsley, and leaf - or Italian - parsley, which is my favorite. Curly parsley is more decorative in appearance, as it’s name suggests it’s rather curly, where as Leaf parsley, also called flat-leaf parsley is flat, and looks a lot like cilantro. The flat variety is said to have a stronger flavor then the curly type but different opinions on this subject abound. The reason I like flat-leaf parsley best is because it’s a lot easier to mince. There is a third type of parsley commonly grown throughout central and eastern Europe called root parsley which produces a much thicker root then the types of parsley cultivated for their leaves. These roots are often used in casseroles, or soups, or simply eaten raw, but they are not to be confused with the parsnip. Though the parsnip is actually the closest relative of parsley in the Apiaceae family, the two taste quite different. Now, I don’t know about you but I find that kind of stuff fascinating.
Unfortunately, as wonderful as parsley is, it is so often neglected in our cooking. Parsley is considered somewhat of a ‘bland’ herb - don’t ask me why, - and is more often then not relegated to the world of artistic plating where it is perpetually stuck playing the part of a mere garnish. A real travesty if I ever heard one. If you just so happen to be one of those people that doesn’t give parsley the time of day, then I hope that by the time you’ve reached the end of this post you’ve changed your mind.
History/cultivation -
Parsley is native to the Mediterranean (Southern Italy, Algeria, Tunisia.) Though it’s been cultivated for more then 2000 years parsley was first used medicinally before it was consumed as a food. The ancient Greeks held parsley to be sacred and used it to adorn victors of athletic contests as well as for decorating the tombs of the dead. Interestingly enough using parsley as a garnish has a long history that can be traced back to the civilization of ancient Rome.
When parsley made the shift from medicinal and sacrificial use to culinary use is unknown. However that change is thought to have occurred at sometime during the Middle Ages in Europe. Some historians even credit Charlemagne with it’s popularization since he had it grown on his estates.
Health Benefits -
Parsley contains two components that provide unique health benefits, volatile oil, and flavonoids. Parsley’s volatile oils - particularly myristicin - have been shown to inhibit tumor formation - particularly tumor formation in the lungs - in animal studies. Myristicin has also shown an ability to activates the enzyme glutathione-S-transferase which helps attach the molecule glutathione to oxidized molecules that would otherwise do damage in the body. The activity of parsley’s volatile oils make it a ‘chemoprotective’ food, and a food that can help naturalize particular carcinogens - such as those found in cigarette smoke or charcoal grill smoke.
The Flavonoids in parsley - especially luteolin - have been shown to function as antioxidants that can help prevent oxygen based damage to cells. In addition parsley extracts have been used in animal-based studies to help increase the antioxidant capacity of the blood.
Parsley is also an excellent source of Vitamin C which is important since vitamin C is the body’s primary water-soluble antioxidant, capable of defeating otherwise dangerous free radicles in all water soluble parts of the body. Since high levels of free radicals contribute to both the development and progression of diseases like atherosclerosis, cancer, diabetes and asthma, people who eat healthy amounts of Vitamin C rich foods may be at lower risk. Vitamin C is also a powerful anti-inflammatory and so it can be useful in conditions such as osteoarthritis and rheumatoid arthritis. Not to mention the importance of vitamin C to the immune system.
Parsley is also a great source of beta-carotene, another important antioxidant working in the fat soluble areas of the body. Diets rich in beta-carotene are also associated with a reduced risk of developing atherosclerosis, diabetes, and cancer. Beta-carotene may also help reduce the severity of asthma, osteoarthritis and rheumatoid arthritis. Beta-carotene is also converted by the body into Vitamin A which is an essential nutrient for a strong immune system.
Parsley is also an excellent source of folic acid which plays a critical role in relation to cardiovascular health. Folic acid plays a major role in the body’s process of converting homocysteine into benign molecules. At high levels homocysteine can directly damage blood vessels and significantly increase one’s risk of heart attack or stroke especially in people who may already suffer from atherosclerosis or diabetic heart disease. Folic acid is also a critical nutrient for proper cell division and is vitally important for cancer prevention in two areas of the body that contain rapidly dividing cells - the colon, and the cervix.
Preparation -
I really do use parsley in just about everything. Typically I add it towards the end of cooking or sprinkle it on just before serving a dish, because it’s really best eaten raw. I love it in soups, or stews - anything with an Italian, North American or European feel. I like it sprinkled on salads, or used in certain Middle Eastern dishes like Tabbouleh. It’s great in tomato sauce, it’s great in alfredo sauce. It’s perfect in horseradish cream sauce to ladle over tofu. It makes a great pesto, it’s fantastic blended into salad dressings. It works fantastically with grilled or broiled cauliflower, and I love it paired with chickpeas. Really it’s hard to go wrong with parsley so the next time you’re at hte market pick up a bunch or two and don’t be afraid to use it. Experiment and enjoy, that’s what cooking’s all about!
Showing posts with label Spice of Life. Show all posts
Showing posts with label Spice of Life. Show all posts
Friday, April 18, 2014
Wednesday, April 2, 2014
Coriander Is The Spice of Life...
I probably say this about every spice but I really, really love Coriander. Did you know that coriander is both an herb and a spice? This is because both the fresh leaves and the seeds are used. In North America we commonly refer to the seeds (ground or whole) as coriander, while we refer to the fresh leaves as cilantro. While I tend to use both in my cooking I typically reserve coriander seeds and powder for dishes of a Mediterranean, Mexican, Indian, or Middle Eastern flair, where as Cilantro I’ll toss into just about anything. I use a ridiculous amount of Cilantro, and probably buy anywhere from 3-4 large bunches of it per week. I love everything about it from it’s unique flavor to it’s smell, and it works well in almost any dish.
Interestingly enough did you know that many people can’t stand the leaves because they experience un unpleasant soapy taste or rank flavor when eating them? This is due to an aromatic chemical compound within the leaves that is somewhat related to a chemical group found in the Stink Bug. Apparently the different perceptions of coriander leaves is genetic - like that whole Asparagus/stinky pee thing - with some people having absolutely no reaction to the chemicals whatsoever, while others can’t stand it. Glad I’m one of the people who can stand Coriander/Cilantro, because I don’t know what I’d do without it! But enough about all that, lets get to some history.
History/Cultivation
Coriander is native to a wide range of areas spanning Southern Europe all the way to South Asia, and since it grows wild in so many areas it’s hard for us to pinpoint exactly where it was first cultivated. There is however plenty of evidence to suggest that Coriander has been in use for a very, very long time. For example fifteen desiccated coriander mericarps were found in the Pre-Pottery Neolithic B Level of the Nahal Hemel Cave in Israel which is potentially the oldest archeological find of coriander. Roughly half a liter of coriander mericarps were recovered from the tomb of Tutankhamun, and since the plant does not grow wild in Egypt archeologists interpret this as proof that coriander was cultivated by the ancient Egyptians.
Coriander also seems to have been cultivated in Greece since roughly the second millennium BC. A Linear B Tablet recovered from Pylos refers to the species being cultivated for use in perfume as well as for it’s culinary/medicinal properties Large quantities of the species being recovered at an Early Bronze Age layer at Sitagori in Macedonia could indicate cultivation of the species at that time..
If you want to get a little less Scientific coriander is also mentioned in the Old Testament of The Bible. It’s also said to have been used by the Romans to preserve meat and flavor bread, and it’s associated with Hippocrates who apparently used it as an aromatic stimulant.
Lastly coriander was brought to the British Colonies in North America around 1670, and became one of the first spices cultivated by early settlers.
Health Benefits
Recent animal-based research has confirmed that coriander can control blood sugar, cholesterol, and free radical production. When it was added to the diet of diabetic mice, it helped stimulate their secretion of insulin and lowered their blood sugar. When it was given to rats fed a high fat, high cholesterol diet, coriander lowered levels of total LDL cholesterol and triglycerides while increasing the levels of HDL cholesterol. This effect appears to be caused by increasing synthesis of bile by the liver and increasing the breakdown of cholesterol into other compounds. Finally in rats coriander was also shown to reduce the amount of damaged fats in their cell membranes.
Interestingly in parts of Europe coriander has been traditionally referred to as an ‘anti-diabetic’ herb, and has been documented as a traditional treatment for Type 2 Diabetes.
A study published in the June 2004 issue of the Journal of Agriculture and Food Chemistry suggests that coriander could be a natural way to fight Salmonella - which is a frequently and sometimes deadly cause of foodborne illness. Together US and Mexican researchers isolated the compound dodecenal, which laboratory tests showed is twice as effective as the commonly used antibiotic drug gentamicin at killing Salmonella.
Coriander - like many spices - also contains antioxidants, which can delay or prevent the spoilage of food seasoned with it. Though antioxidants were found in both the seeds as well as the leaves the antioxidant effect of the leaves proved to be greater.
Coriander has also been used as a folk remedy in Iran to treat anxiety and insomnia. While it’s long been used in Indian Medicine as a diuretic, as well as a carminative and digestive aid.
Lastly the essential oil produced from coriander has shown to have antimicrobial effects.
So it’s antioxidant, antibacterial, anti-diabetic, and antimicrobial - what more could you ask for?
Preparation -
I like cilantro in just about anything but some of my favorite ways to use it are in fresh salsa, guacamole, black bean soup, in grain salads like tabbouleh, in dal’s, in curries - especially spicy curries or coconut based curries - in chili, in cornbread, sprinkled over top of roasted potatoes or carrots, in lentil soup - or any soup - sprinkled over top of salad, in chutney, dressing’s, dip’s, and even on pasta. It’s great with lightly sauteed white beans, and goes pretty well with just about any Mexican, Latin American, Indian, Asian, North African, Mediterranean, or Tex-Mex style cuisine.
You can even make a holistic tea out of it by boiling the seeds - though I’ll be honest and say I have no idea what that might taste like.
There’s really so much you can do with cilantro that as long as you don’t have an aversion to it you should just start liberally using it in everything.
Interestingly enough did you know that many people can’t stand the leaves because they experience un unpleasant soapy taste or rank flavor when eating them? This is due to an aromatic chemical compound within the leaves that is somewhat related to a chemical group found in the Stink Bug. Apparently the different perceptions of coriander leaves is genetic - like that whole Asparagus/stinky pee thing - with some people having absolutely no reaction to the chemicals whatsoever, while others can’t stand it. Glad I’m one of the people who can stand Coriander/Cilantro, because I don’t know what I’d do without it! But enough about all that, lets get to some history.
History/Cultivation
Coriander is native to a wide range of areas spanning Southern Europe all the way to South Asia, and since it grows wild in so many areas it’s hard for us to pinpoint exactly where it was first cultivated. There is however plenty of evidence to suggest that Coriander has been in use for a very, very long time. For example fifteen desiccated coriander mericarps were found in the Pre-Pottery Neolithic B Level of the Nahal Hemel Cave in Israel which is potentially the oldest archeological find of coriander. Roughly half a liter of coriander mericarps were recovered from the tomb of Tutankhamun, and since the plant does not grow wild in Egypt archeologists interpret this as proof that coriander was cultivated by the ancient Egyptians.
Coriander also seems to have been cultivated in Greece since roughly the second millennium BC. A Linear B Tablet recovered from Pylos refers to the species being cultivated for use in perfume as well as for it’s culinary/medicinal properties Large quantities of the species being recovered at an Early Bronze Age layer at Sitagori in Macedonia could indicate cultivation of the species at that time..
If you want to get a little less Scientific coriander is also mentioned in the Old Testament of The Bible. It’s also said to have been used by the Romans to preserve meat and flavor bread, and it’s associated with Hippocrates who apparently used it as an aromatic stimulant.
Lastly coriander was brought to the British Colonies in North America around 1670, and became one of the first spices cultivated by early settlers.
Health Benefits
Recent animal-based research has confirmed that coriander can control blood sugar, cholesterol, and free radical production. When it was added to the diet of diabetic mice, it helped stimulate their secretion of insulin and lowered their blood sugar. When it was given to rats fed a high fat, high cholesterol diet, coriander lowered levels of total LDL cholesterol and triglycerides while increasing the levels of HDL cholesterol. This effect appears to be caused by increasing synthesis of bile by the liver and increasing the breakdown of cholesterol into other compounds. Finally in rats coriander was also shown to reduce the amount of damaged fats in their cell membranes.
Interestingly in parts of Europe coriander has been traditionally referred to as an ‘anti-diabetic’ herb, and has been documented as a traditional treatment for Type 2 Diabetes.
A study published in the June 2004 issue of the Journal of Agriculture and Food Chemistry suggests that coriander could be a natural way to fight Salmonella - which is a frequently and sometimes deadly cause of foodborne illness. Together US and Mexican researchers isolated the compound dodecenal, which laboratory tests showed is twice as effective as the commonly used antibiotic drug gentamicin at killing Salmonella.
Coriander - like many spices - also contains antioxidants, which can delay or prevent the spoilage of food seasoned with it. Though antioxidants were found in both the seeds as well as the leaves the antioxidant effect of the leaves proved to be greater.
Coriander has also been used as a folk remedy in Iran to treat anxiety and insomnia. While it’s long been used in Indian Medicine as a diuretic, as well as a carminative and digestive aid.
Lastly the essential oil produced from coriander has shown to have antimicrobial effects.
So it’s antioxidant, antibacterial, anti-diabetic, and antimicrobial - what more could you ask for?
Preparation -
I like cilantro in just about anything but some of my favorite ways to use it are in fresh salsa, guacamole, black bean soup, in grain salads like tabbouleh, in dal’s, in curries - especially spicy curries or coconut based curries - in chili, in cornbread, sprinkled over top of roasted potatoes or carrots, in lentil soup - or any soup - sprinkled over top of salad, in chutney, dressing’s, dip’s, and even on pasta. It’s great with lightly sauteed white beans, and goes pretty well with just about any Mexican, Latin American, Indian, Asian, North African, Mediterranean, or Tex-Mex style cuisine.
You can even make a holistic tea out of it by boiling the seeds - though I’ll be honest and say I have no idea what that might taste like.
There’s really so much you can do with cilantro that as long as you don’t have an aversion to it you should just start liberally using it in everything.
Tuesday, March 18, 2014
Peppermint Is The Spice of Life...
Did you know there are about 25 different species of mint? Peppermint is a natural hybrid cross between watermint and spearmint and it is by far one of my favorite things in life. It’s my favorite mint because it has the boldest flavor, rich and cooling with a subtle hint of pepper, and a powerful note of chlorophyll. Other mints such as spearmint are more subtle and mild tasting, though possibly more ‘cooling’ as well. For as long as I can remember I’ve loved the taste of peppermint. As a kid it was all about peppermint candy, and then as a young adult it became more about peppermint tea. Mint of any kind is not something I generally use much in my cooking unless I’m cooking something Middle Eastern, but I do drink vats of peppermint tea regularly! I have always preferred herbal infusions to actual tea, and peppermint is by far my favorite. Some people use it only when they have an upset stomach, or are feeling nauseous and while I do use it for medicinal purposes as well, I really don’t need any excuse to enjoy a hot, steaming mug of peppermint. I love it’s soothing flavor, it’s refreshing aftertaste, it’s calming properties and of course it’s great for what ails your stomach. Regardless of whether I’m feeling sick or in perfect health I’ll drink peppermint tea any day of the year, sometimes in mass quantity.
History/Cultivation
Mint is an ancient herb that’s been used since antiquity for it’s culinary, medicinal and aromatic properties. Though it’s now cultivated everywhere Mint’s origins lie in Europe, where it is honored in Greek Myth. As the story goes Mint was originally a nymph named Minthe who was so infatuated with Hades, that she wanted to seduce him. Hades who felt a rather mutual affection for the nymph may have gone for it too if not for his wife Persephone, who quickly intervened and out of jealousy and spite transformed Minthe into a plant. Though Hades was upset, he could not undo the spell, and so instead he decided to impart Minthe with the pungently sweet smell characteristic of mint, so that when she was walked upon in the garden her aroma would be a delight to the senses and she would not be utterly forgotten.
Interestingly it’s because of Mint’s characteristic smell that it’s become one of the more popular perfuming herbs throughout history. All around the world from Europe to India to the Middle East Mint has been used as a strewing herb to clear the air both in temples and in homes. Over the centuries mint has also come to symbolize hospitality, in ancient Greece mint leaves were rubbed over the dining tables to welcome guests, and in the Middle East mint tea is still offered to guests upon arrival. Mint was also commonly used in funerary rites in ancient Greece. It was even used medicinally by Native Americans before the arrival of European Settlers. Some archeological studies have dated it’s use back 10,000 years, which is pretty neat.
Health Benefits
Peppermint has a long tradition of medicinal use and has been commonly used to soothe upset stomach, nausea, vomiting, abdominal pain, bloating, indigestion and irritable bowel. An Italian study published in 2007 reported that 75% of patients who took peppermint oil capsuels for four weeks had major reductions in IBS symptoms compared with just 38% of those who just took a placebo. A similar 2010 study conducted in Iran found similar results, and a 2011 study showed that peppermint acts through a specific anti-pain channel called TRPM8 to reduce pain sensing fibers.
Additionally the German Commission E found that peppermint oil as well as peppermint leaf can be used internally as an antispasmodic in the upper gastrointestinal tract and bile ducts to treat IBS, catarrh of the respiratory tract, and inflammation of the oral mucosa. While externally peppermint oil has been used for myalgia and neuralgia. According to the German Commission E, Peppermint oil may also act as a carminative, cholagogue, antibacterial and secretolytic and has a cooling action.
Of course Peppermint may benefit more then just your gastrointestinal tract. Some resent studies have discovered that Perillyl alcohol - a phytonutrient plentiful in peppermint oil - has been shown to stop the growth of pancreatic, mammary, and liver tumors in animal studies. It has also been shown to protect against cancer formation in the colon, skin, and lungs. However these results have not yet been equally matched by human studies.
Peppermint oil has also been found to be antimicrobial which means it stops the growth of many different kinds of bacteria as well as inhibit the growth of certain types of fungus.
Peppermint contains the substance rosmarinic acid, which has several actions that are beneficial in asthma. Extracts of peppermint have also been shown to help relieve the nasal symptoms of colds related to allergy. Rosmarinic acid also has antioxidant abilities to neutralize free radicals and has been shown to block the productions of pro-inflammatory chemicals.
Some studies have even suggested that the aroma of Peppermint can increase memory and alertness.
On another note studies have also shown Peppermint to be a rich source of traditional nutrients such as manganese, copper, and vitamin C.
Preparation -
As I’ve said my favorite way to enjoy Peppermint is through a nice mug of tea. However if peppermint tea isn’t your thing you can simply minced the fresh leaves and add them into salads - the flavor of mint works particularly well with grain salads such as tabbouleh. You can use it in soups particularly Vietnamese or Asian soups - like Pho - or Middle Eastern Soups or Tagine’s. You can add it to fruit soups, raw soups, or cold summer soups for a bit of additional flavor and it’s cooling properties. It tastes great minced and mixed with fresh ripe tomatoes in a tomato salad or try it in gazpacho. It’s great tossed with fried or grilled cubes of eggplant, or try it in a homemade non-dairy yogurt sauce. Add it to fruit salad, pair it with fennel and oranges, throw it into smoothies or turn it into a dessert! Mint Chocolate pudding anyone?
However you decide to try it, just try it. Get creative and let me know what kind of combinations you come up with, I’d love to hear all about it.
May your life be rich in spice and as always Happy and Healthy Eating to you!
History/Cultivation
Mint is an ancient herb that’s been used since antiquity for it’s culinary, medicinal and aromatic properties. Though it’s now cultivated everywhere Mint’s origins lie in Europe, where it is honored in Greek Myth. As the story goes Mint was originally a nymph named Minthe who was so infatuated with Hades, that she wanted to seduce him. Hades who felt a rather mutual affection for the nymph may have gone for it too if not for his wife Persephone, who quickly intervened and out of jealousy and spite transformed Minthe into a plant. Though Hades was upset, he could not undo the spell, and so instead he decided to impart Minthe with the pungently sweet smell characteristic of mint, so that when she was walked upon in the garden her aroma would be a delight to the senses and she would not be utterly forgotten.
Interestingly it’s because of Mint’s characteristic smell that it’s become one of the more popular perfuming herbs throughout history. All around the world from Europe to India to the Middle East Mint has been used as a strewing herb to clear the air both in temples and in homes. Over the centuries mint has also come to symbolize hospitality, in ancient Greece mint leaves were rubbed over the dining tables to welcome guests, and in the Middle East mint tea is still offered to guests upon arrival. Mint was also commonly used in funerary rites in ancient Greece. It was even used medicinally by Native Americans before the arrival of European Settlers. Some archeological studies have dated it’s use back 10,000 years, which is pretty neat.
Health Benefits
Peppermint has a long tradition of medicinal use and has been commonly used to soothe upset stomach, nausea, vomiting, abdominal pain, bloating, indigestion and irritable bowel. An Italian study published in 2007 reported that 75% of patients who took peppermint oil capsuels for four weeks had major reductions in IBS symptoms compared with just 38% of those who just took a placebo. A similar 2010 study conducted in Iran found similar results, and a 2011 study showed that peppermint acts through a specific anti-pain channel called TRPM8 to reduce pain sensing fibers.
Additionally the German Commission E found that peppermint oil as well as peppermint leaf can be used internally as an antispasmodic in the upper gastrointestinal tract and bile ducts to treat IBS, catarrh of the respiratory tract, and inflammation of the oral mucosa. While externally peppermint oil has been used for myalgia and neuralgia. According to the German Commission E, Peppermint oil may also act as a carminative, cholagogue, antibacterial and secretolytic and has a cooling action.
Of course Peppermint may benefit more then just your gastrointestinal tract. Some resent studies have discovered that Perillyl alcohol - a phytonutrient plentiful in peppermint oil - has been shown to stop the growth of pancreatic, mammary, and liver tumors in animal studies. It has also been shown to protect against cancer formation in the colon, skin, and lungs. However these results have not yet been equally matched by human studies.
Peppermint oil has also been found to be antimicrobial which means it stops the growth of many different kinds of bacteria as well as inhibit the growth of certain types of fungus.
Peppermint contains the substance rosmarinic acid, which has several actions that are beneficial in asthma. Extracts of peppermint have also been shown to help relieve the nasal symptoms of colds related to allergy. Rosmarinic acid also has antioxidant abilities to neutralize free radicals and has been shown to block the productions of pro-inflammatory chemicals.
Some studies have even suggested that the aroma of Peppermint can increase memory and alertness.
On another note studies have also shown Peppermint to be a rich source of traditional nutrients such as manganese, copper, and vitamin C.
Preparation -
As I’ve said my favorite way to enjoy Peppermint is through a nice mug of tea. However if peppermint tea isn’t your thing you can simply minced the fresh leaves and add them into salads - the flavor of mint works particularly well with grain salads such as tabbouleh. You can use it in soups particularly Vietnamese or Asian soups - like Pho - or Middle Eastern Soups or Tagine’s. You can add it to fruit soups, raw soups, or cold summer soups for a bit of additional flavor and it’s cooling properties. It tastes great minced and mixed with fresh ripe tomatoes in a tomato salad or try it in gazpacho. It’s great tossed with fried or grilled cubes of eggplant, or try it in a homemade non-dairy yogurt sauce. Add it to fruit salad, pair it with fennel and oranges, throw it into smoothies or turn it into a dessert! Mint Chocolate pudding anyone?
However you decide to try it, just try it. Get creative and let me know what kind of combinations you come up with, I’d love to hear all about it.
May your life be rich in spice and as always Happy and Healthy Eating to you!
Thursday, January 30, 2014
Cumin Is The Spice of Life...
Long time readers of this blog may remember that there was a time when I did a series entitled “The Spice of Life” in which I featured a different spice and told you about it’s cultural history, as well as it’s healing properties or potential. It’s been a few years since I did the last one, I got side-tracked with other things and school took up so much of my time that I didn’t have any time leftover to really do personal - non-school-related - research, but I really miss doing those posts, and I think it’s great information to share and so my goal for the year is to start doing them again. Starting today, with one of my favorite spices of all time - Cumin! I absolutely love cumin, I adore it, I use it liberally in a lot of my cooking, it is fantastic and wonderful, and makes food taste great, but that’s not even the best part.
Cumin -
History/Cultivation
Cumin is a flowering plant in the Apiaceae family, native from the East Mediterranean all the way to India. For millennia it has been used as both a spice and as a medicine. In fact there’s evidence of cumins use in Indian archaeological sites that date back to the second millennium BC and some New Kingdom Archaeological sites in Egypt that date as far back as the 11th century BC, where it was used - at least in part - in the mummification process of the Pharaohs. Cumin is even mentioned in the Bible, both as a culinary spice, as well as a form of currency! All this is to say that Cumin has been around for a very long time, and was once highly prized.
It’s hard to say exactly where it was originally cultivated, some say Iran, some say Egypt, some say the Mediterranean. The ancient Greeks and Romans used cumin widely in their cooking, and the Greeks actually kept jars of it on their kitchen tables as we would do with pepper today. During the Middle Ages cumin was one of the most common spices used in Europe, where somehow it became a symbol of love and fidelity. It was carried in the pockets of wedding attendees, and women would commonly bake it into bread to give to their soldier husbands as they left for war. Certain Arabic traditions also consider cumin a symbol of love and fidelity and even consider it to have aphrodisiac properties.
From Europe Cumin was introduced to the Americas by Spanish and Portuguese colonists. Though popularity of the spice dropped off in Europe after the Middle Ages it still remains an widely used and extremely important spice in the Middle East, and India. Interestingly today India produced 70% of the world cumin supply, and consumed 90% of it’s own supply! (63% of the world production) Other producers of Cumin are Syria, Turkey, Iran, Egypt, Morocco, China, and Chile.
Health Benefits
Cumin has long been used in Ayurvedic medicine as a digestive aid. In fact in Sanskrit Cumin is known as Jiraka, Jira meaning “That which helps digestion.”Ayurvedic medicine also uses Cumin as a way to enhance appetite, taste perception, vision, strength, and lactation. It’s also used to treat ailments such as fever, loss of appetite, diarrhea, vomiting, abdominal distension, and edema. Though it has been used for centuries as a digestive aid medical science is just starting to prove it. Recent research has shown that cumin may stimulate the secretion of pancreatic enzymes which are compounds necessary for proper digestion and nutrient assimilation.
Recent research has also suggested that Cumin may have anti-carcinogenic properties. In animal studies cumin was shown to protect laboratory animals from developing stomach or liver tumors. It’s thought that this is due to cumins potent free-radical scavenging abilities as well as the ability it has shown to enhance the liver’s detoxification enzymes. Since free radical scavenging and detoxification are important for the general maintenance of wellness, cumin’s contribution to our overall health may reach even further then that, only time will tell.
Cumin is also a significant source of iron which helps to boost our energy and is integral to enhancing our immune system. Iron is particularly important to children and menstruating women. 2tsp of Cumin contains 15% iron, 7% manganese, 4% copper, 3% Calcium, 3% magnesium, 2% Phosphorus, and 2% B1.
Preparation
There are many ways to enjoy cumin. It’s typically used most in North African, Middle Eastern, Spanish, and Indian cuisine. So use it in curries, korma’s, and dal’s. You can use it to flavor chili, stews, and soups. It’s often used in hummus, and chili as well as other Spanish or Tex-Mex dishes. You can add cumin to a black bean salad or a black bean dip or even a black bean salsa. Add cumin seeds to bread, or flatbread, or incorporate them into homemade pizza dough. You can rub vegetables with a little olive oil and sprinkle cumin over them and roast them for a delicious side dish. It makes a great compliment to any hearty bean or lentil dish, and adding cumin seeds into brown rice gives the rice a really nice aromatic flavor, add some dried apricots and almonds for extra pizzazz. You can even saute vegetables in a little oil and cumin along with other spices you might like and serve it atop a plate of rice or cous cous for a North African flavor.
If you’re interested in a more medicinal use you can make cumin tea by boiling cumin seeds in water and then letting them steep for 10 minutes. This concoction is reported to be both warming and soothing.
Lastly the combination of black pepper, cumin and honey is considered an aphrodisiac in certain Middle Eastern countries, whether or not it actually works is anyone’s guess , but it is a tasty way to dress vegetables, tofu or tempeh. Only I’d urge you to replace the honey with agave instead, for a cruelty-free option.
May your life be rich in spice! And as always happy and health eating to you!
If you enjoyed this post check out -
Close Is The Spice of Life
Sage Is The Spice of Life
Thyme Is The Spice of Life
Dill Is The Spice of Life
Black Pepper Is The Spice of Life
Cumin -
History/Cultivation
Cumin is a flowering plant in the Apiaceae family, native from the East Mediterranean all the way to India. For millennia it has been used as both a spice and as a medicine. In fact there’s evidence of cumins use in Indian archaeological sites that date back to the second millennium BC and some New Kingdom Archaeological sites in Egypt that date as far back as the 11th century BC, where it was used - at least in part - in the mummification process of the Pharaohs. Cumin is even mentioned in the Bible, both as a culinary spice, as well as a form of currency! All this is to say that Cumin has been around for a very long time, and was once highly prized.
It’s hard to say exactly where it was originally cultivated, some say Iran, some say Egypt, some say the Mediterranean. The ancient Greeks and Romans used cumin widely in their cooking, and the Greeks actually kept jars of it on their kitchen tables as we would do with pepper today. During the Middle Ages cumin was one of the most common spices used in Europe, where somehow it became a symbol of love and fidelity. It was carried in the pockets of wedding attendees, and women would commonly bake it into bread to give to their soldier husbands as they left for war. Certain Arabic traditions also consider cumin a symbol of love and fidelity and even consider it to have aphrodisiac properties.
From Europe Cumin was introduced to the Americas by Spanish and Portuguese colonists. Though popularity of the spice dropped off in Europe after the Middle Ages it still remains an widely used and extremely important spice in the Middle East, and India. Interestingly today India produced 70% of the world cumin supply, and consumed 90% of it’s own supply! (63% of the world production) Other producers of Cumin are Syria, Turkey, Iran, Egypt, Morocco, China, and Chile.
Health Benefits
Cumin has long been used in Ayurvedic medicine as a digestive aid. In fact in Sanskrit Cumin is known as Jiraka, Jira meaning “That which helps digestion.”Ayurvedic medicine also uses Cumin as a way to enhance appetite, taste perception, vision, strength, and lactation. It’s also used to treat ailments such as fever, loss of appetite, diarrhea, vomiting, abdominal distension, and edema. Though it has been used for centuries as a digestive aid medical science is just starting to prove it. Recent research has shown that cumin may stimulate the secretion of pancreatic enzymes which are compounds necessary for proper digestion and nutrient assimilation.
Recent research has also suggested that Cumin may have anti-carcinogenic properties. In animal studies cumin was shown to protect laboratory animals from developing stomach or liver tumors. It’s thought that this is due to cumins potent free-radical scavenging abilities as well as the ability it has shown to enhance the liver’s detoxification enzymes. Since free radical scavenging and detoxification are important for the general maintenance of wellness, cumin’s contribution to our overall health may reach even further then that, only time will tell.
Cumin is also a significant source of iron which helps to boost our energy and is integral to enhancing our immune system. Iron is particularly important to children and menstruating women. 2tsp of Cumin contains 15% iron, 7% manganese, 4% copper, 3% Calcium, 3% magnesium, 2% Phosphorus, and 2% B1.
Preparation
There are many ways to enjoy cumin. It’s typically used most in North African, Middle Eastern, Spanish, and Indian cuisine. So use it in curries, korma’s, and dal’s. You can use it to flavor chili, stews, and soups. It’s often used in hummus, and chili as well as other Spanish or Tex-Mex dishes. You can add cumin to a black bean salad or a black bean dip or even a black bean salsa. Add cumin seeds to bread, or flatbread, or incorporate them into homemade pizza dough. You can rub vegetables with a little olive oil and sprinkle cumin over them and roast them for a delicious side dish. It makes a great compliment to any hearty bean or lentil dish, and adding cumin seeds into brown rice gives the rice a really nice aromatic flavor, add some dried apricots and almonds for extra pizzazz. You can even saute vegetables in a little oil and cumin along with other spices you might like and serve it atop a plate of rice or cous cous for a North African flavor.
If you’re interested in a more medicinal use you can make cumin tea by boiling cumin seeds in water and then letting them steep for 10 minutes. This concoction is reported to be both warming and soothing.
Lastly the combination of black pepper, cumin and honey is considered an aphrodisiac in certain Middle Eastern countries, whether or not it actually works is anyone’s guess , but it is a tasty way to dress vegetables, tofu or tempeh. Only I’d urge you to replace the honey with agave instead, for a cruelty-free option.
May your life be rich in spice! And as always happy and health eating to you!
If you enjoyed this post check out -
Close Is The Spice of Life
Sage Is The Spice of Life
Thyme Is The Spice of Life
Dill Is The Spice of Life
Black Pepper Is The Spice of Life
Thursday, December 15, 2011
Clove Is The Spice of Life...
Cloves seem to be the kind of spice most people only hear about when they start in on their holiday baking. We know cloves go into pumpkin pie, and gingerbread but aside from that what do we really use them for? And how many of us actually know what a clove is? I know I for one am totally guilty of only for the most part using cloves as a seasonal ingredient. However after writing this post I’m convinced that clove can, and should be so much more then that. There are so many awesome benefits to be had where cloves are concerned, that we should try to include them into more meals year round. I know I’ll be testing out a few new ways to incorporate cloves in the weeks to come.
Clove -
History/Cultivation
Cloves are native to the Maluku Islands of Indonesia, (formerly known as the Spice Islands) and are the aromatic dried flower buds of a tree belonging to the Myrtaceae Family. Interestingly cloves are the unopened pink buds of the evergreen clove tree, which are hand picked and dried until they turn brown. Due to their resemblance to tiny nails their English name Clove, is actually derived from the Latin clavus which means nail. While cloves have been used throughout the world for thousands of years, across many different cultures they were exclusively grown and harvested in Indonesia. In fact it wasn’t until modern times that commercial production of cloves began taking place in India, Madagascar, Pakistan, Zanzibar (which is one of the leading clove producers today) Brazil and the Caribbean.
Though they were virtually exclusive to Indonesia they somehow made their way west to The Middle East and Europe sometime before the 1st century AD, as archeologists have found cloves within ceramic dishes in Syria with evidence that dates them to within a few years of 1721 BC. Dating back to the 3rd century BC Chinese courtiers were required to keep cloves in their mouths and chew them, as their sweet and fragrant taste would freshen their breaths so as not to offend the Emperor. Cloves, along with nutmeg and pepper were highly prized by the Romans.
Despite Arab traders having brought cloves to Europe, they did not become popular there until the Middle Ages when they became prized for their ability to mask the taste of poorly preserved foods. In the Middle Ages Cloves were traded by Muslim sailors and merchants via the Indian Ocean Trade, however in the 15th century the trade route was taken over by Portugal due to the Treaty of Tordesillas with Spain, and a separate treaty with the Sultan of Temate. The Portuguese were responsible for brining large quantities of cloves to Europe from the Maluku Islands. Cloves then became one of the most valuable spices costing 7g of gold for 1 kg of cloves.
The high cost of cloves and other spices drove Spain to seek out new trade routes to the Maluku Islands. However the voyages sponsored by Ferdinand and Isabella of Spain were largely unsuccessful. Though they were briefly able to capture the trade from the Portugese the trade became dominated by the Dutch in the 17th Century. In 1770 the French, after great difficulty were able to transplant the Clove tree into Mauritius. Their cultivation was then introduced into Guiana, Brazil, Zanzibar and most of the West Indies.
Interestingly during the 17th and 18th century in Britain Cloves were worth their weight in gold due to the high price of importing them.
Health Benefits
Clove and Clove oil have a long history of use in Indian Ayurvedic Medicine, Chinese Medicine and Herbalism. Cloves are used as a carminative to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic. The essential oil is often used in aromatherapy when stimulation and warming are needed particularly for digestive problems. Topical application of clove over the stomach or abdomen are said to warm the digestive tract. Cloves are also used in conjunction with ginseng and patchouli to aid in morning sickness, or for vomiting or diarrhea due to spleen and stomach upset.
Clove oil when applied to a cavity or decayed tooth can also relieve toothache, and can help to decrease infection in the teeth due to it’s antiseptic properties.
Clove oil is also used in various skin disorders such as acne, and is used in treatment of severe burns, general skin irritations and to relieve skin irritation.
As far as modern medicine is concerned however cloves are still being researched for their beneficial properties and uses as treatment. It’s been discovered that Clove contains a significant amount of an active component called eugenol, (which makes up 72-90% of the essential oil extracted from clove) which has made it the subject of numerous health studies, including studies on prevention of toxicity from environmental pollutants like carbon tetrachloride, digestive tract cancers and joint inflamation. In the United States, eugenol extracts from clove have often been used in dentistry in relation to root canal therapy, temporary fillings and general gum pain. Eugenol and other components of clove such as beta-caryophyllene, combine to make clove a mild anaesthetic, as well as an anti-bacterial, because of this you’ll find clove oil in many over the counter sore throat sprays and mouth washes.
Eugenol functions as an anti-inflammatory, and in animal studies the addition of clove extract in diets already high in anti-inflammatory compounds brings significant added benefits. Other studies have shown it can reduce inflammatory symptoms by an additional 15-30% Clove also contains a variety of flavonoids, including kaempferol and rhamnetin which also help contribute to cloves anti-inflammatory and antioxidant properties.
Like many of it’s fellow spices clove’s unique phytonutrient components are accompanied by a wide variety of traditionally-recognized nutrients. They are an excellent source of manganese, a good source of omega-3 fatty acids, vitamin K, dietary fiber, vitamin C, Calcium and magnesium.
Preparation
Though here in the west we know cloves as being one of those quintessential autumn and winter spices without which our pumpkin pies and gingerbreads just wouldn’t be the same; they are actually used extensively in many cuisines, and frequently appear in spicy dishes. Cloves are constantly used in Indian cuisine, in both North and South Indian fare. In North Indian food cloves are almost used to add flavor to rich and spicy dishes. It is one of the ingredients of garam masala and is used in biryani as well as many other rice pilafs. So next time you make a pilaf add a little clove! Clove is also traditionally used to make masala chai tea. It’s also used to season the traditional Vietnamese soup Pho. Seasoning soup broth is a great way to add in a little sweet spicy flavor. You can use it in chili or stews to add that comfy warming feeling. Add it into any baked good including pancakes or waffles. You can simmer cloves and cinnamon in apple cider to impart a nice flavor. Add it into pies, crumbles, cobblers, jams, jellies and fruit compotes. Use it to season the poaching liquid when poaching pears, apples or peaches. Bake fruit with cloves and cinnamon. You can also add cloves to your favorite stuffing recipe or use it in a Jerk Marinade. A lot of great things can be done with clove so don’t be afraid to experiment. However because their flavor is very potent keep in mind that a little goes a long way!
May your life be rich in spice! and as always Happy and Healthy Eating to you!
Clove -
History/Cultivation
Cloves are native to the Maluku Islands of Indonesia, (formerly known as the Spice Islands) and are the aromatic dried flower buds of a tree belonging to the Myrtaceae Family. Interestingly cloves are the unopened pink buds of the evergreen clove tree, which are hand picked and dried until they turn brown. Due to their resemblance to tiny nails their English name Clove, is actually derived from the Latin clavus which means nail. While cloves have been used throughout the world for thousands of years, across many different cultures they were exclusively grown and harvested in Indonesia. In fact it wasn’t until modern times that commercial production of cloves began taking place in India, Madagascar, Pakistan, Zanzibar (which is one of the leading clove producers today) Brazil and the Caribbean.
Though they were virtually exclusive to Indonesia they somehow made their way west to The Middle East and Europe sometime before the 1st century AD, as archeologists have found cloves within ceramic dishes in Syria with evidence that dates them to within a few years of 1721 BC. Dating back to the 3rd century BC Chinese courtiers were required to keep cloves in their mouths and chew them, as their sweet and fragrant taste would freshen their breaths so as not to offend the Emperor. Cloves, along with nutmeg and pepper were highly prized by the Romans.
Despite Arab traders having brought cloves to Europe, they did not become popular there until the Middle Ages when they became prized for their ability to mask the taste of poorly preserved foods. In the Middle Ages Cloves were traded by Muslim sailors and merchants via the Indian Ocean Trade, however in the 15th century the trade route was taken over by Portugal due to the Treaty of Tordesillas with Spain, and a separate treaty with the Sultan of Temate. The Portuguese were responsible for brining large quantities of cloves to Europe from the Maluku Islands. Cloves then became one of the most valuable spices costing 7g of gold for 1 kg of cloves.
The high cost of cloves and other spices drove Spain to seek out new trade routes to the Maluku Islands. However the voyages sponsored by Ferdinand and Isabella of Spain were largely unsuccessful. Though they were briefly able to capture the trade from the Portugese the trade became dominated by the Dutch in the 17th Century. In 1770 the French, after great difficulty were able to transplant the Clove tree into Mauritius. Their cultivation was then introduced into Guiana, Brazil, Zanzibar and most of the West Indies.
Interestingly during the 17th and 18th century in Britain Cloves were worth their weight in gold due to the high price of importing them.
Health Benefits
Clove and Clove oil have a long history of use in Indian Ayurvedic Medicine, Chinese Medicine and Herbalism. Cloves are used as a carminative to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic. The essential oil is often used in aromatherapy when stimulation and warming are needed particularly for digestive problems. Topical application of clove over the stomach or abdomen are said to warm the digestive tract. Cloves are also used in conjunction with ginseng and patchouli to aid in morning sickness, or for vomiting or diarrhea due to spleen and stomach upset.
Clove oil when applied to a cavity or decayed tooth can also relieve toothache, and can help to decrease infection in the teeth due to it’s antiseptic properties.
Clove oil is also used in various skin disorders such as acne, and is used in treatment of severe burns, general skin irritations and to relieve skin irritation.
As far as modern medicine is concerned however cloves are still being researched for their beneficial properties and uses as treatment. It’s been discovered that Clove contains a significant amount of an active component called eugenol, (which makes up 72-90% of the essential oil extracted from clove) which has made it the subject of numerous health studies, including studies on prevention of toxicity from environmental pollutants like carbon tetrachloride, digestive tract cancers and joint inflamation. In the United States, eugenol extracts from clove have often been used in dentistry in relation to root canal therapy, temporary fillings and general gum pain. Eugenol and other components of clove such as beta-caryophyllene, combine to make clove a mild anaesthetic, as well as an anti-bacterial, because of this you’ll find clove oil in many over the counter sore throat sprays and mouth washes.
Eugenol functions as an anti-inflammatory, and in animal studies the addition of clove extract in diets already high in anti-inflammatory compounds brings significant added benefits. Other studies have shown it can reduce inflammatory symptoms by an additional 15-30% Clove also contains a variety of flavonoids, including kaempferol and rhamnetin which also help contribute to cloves anti-inflammatory and antioxidant properties.
Like many of it’s fellow spices clove’s unique phytonutrient components are accompanied by a wide variety of traditionally-recognized nutrients. They are an excellent source of manganese, a good source of omega-3 fatty acids, vitamin K, dietary fiber, vitamin C, Calcium and magnesium.
Preparation
Though here in the west we know cloves as being one of those quintessential autumn and winter spices without which our pumpkin pies and gingerbreads just wouldn’t be the same; they are actually used extensively in many cuisines, and frequently appear in spicy dishes. Cloves are constantly used in Indian cuisine, in both North and South Indian fare. In North Indian food cloves are almost used to add flavor to rich and spicy dishes. It is one of the ingredients of garam masala and is used in biryani as well as many other rice pilafs. So next time you make a pilaf add a little clove! Clove is also traditionally used to make masala chai tea. It’s also used to season the traditional Vietnamese soup Pho. Seasoning soup broth is a great way to add in a little sweet spicy flavor. You can use it in chili or stews to add that comfy warming feeling. Add it into any baked good including pancakes or waffles. You can simmer cloves and cinnamon in apple cider to impart a nice flavor. Add it into pies, crumbles, cobblers, jams, jellies and fruit compotes. Use it to season the poaching liquid when poaching pears, apples or peaches. Bake fruit with cloves and cinnamon. You can also add cloves to your favorite stuffing recipe or use it in a Jerk Marinade. A lot of great things can be done with clove so don’t be afraid to experiment. However because their flavor is very potent keep in mind that a little goes a long way!
May your life be rich in spice! and as always Happy and Healthy Eating to you!
Wednesday, November 16, 2011
Sage is The Spice of Life...
I can’t believe my last Spotlight Food post was in September, and my Last Spice of Life Post was back in July! I regret that the absence of these posts has gone on for so long and have no real explanation for it except to say that life has been very busy of late, and particularly during those months. I found myself unable to wrangle the time it took to write so expansively about vegetables, fruits and herbs. Though we are now working our way into the holiday season, and life show’s no signs of slowing down yet, I’m hoping that I can once again begin to set a little time aside for such endeavors. If not once a week like originally intended then at least once a month, because being educated about the food that we eat is the most powerful weapon in our arsenal. Understanding how the foods we eat effect, protect and harm our bodies is extremely valuable for so many reasons, and the sad truth is that so many of us are clueless when it comes to food.
With that being said I resume my Spice of Life series with a delicate herb I use mainly during the fall and winter months, sage. Sage has a sweet, savory, and slightly peppery flavor and has traditionally been used throughout the world to season and flavor fatty meats. It’s also the number one ingredient in most people’s Thanksgiving Stuffing recipe. I of course use it in my vegan stuffing recipes as well - because what stuffing is ever complete without sage? - but I also use it to season soups, stews, tomato based sauces, savory cream sauces, gravy, herb biscuits or scones, and mushrooms amongst other things. For whatever reason I rarely use sage in the Spring or Summer months, even though it pairs beautifully with light summer produce. To me sage is all about winter, and winter all about sage.
Sage is The Spice of Life
History/Cultivation
Sage (Salvia officinalls) also known as common sage or garden sage, is a small perennial evergreen shrub native to the Mediterranean Region. It has a long history of both medicinal and culinary use, and in fact it has the longest medicinal history of any other medicinal herb. It’s reputation as a cure all is in fact represented in it’s scientific name Salvia derived from the Latin Salvere which means "to be saved." In ancient times it was used to ward off evil, protect against and cure snakebite, increase a woman’s fertility and more. The Ancient Greeks and Romans praised sage for it’s many healing properties, and treated it as sacred. The Romans used the herb as a diuretic, as well as a local anesthetic amongst other things. Both civilizations also used the herb as a preservative for meat, a tradition that interestingly continued until the advent of refrigeration. It’s thought that the Romans first introduced sage to Europe, from Egypt originally as a medicinal herb, from where it spread. It’s legendary status of continuing throughout the Middle ages. Arab physicians in the tenth century believed that it promoted immortality, while fourteenth century Europeans used it to ward off witchcraft. In China in the seventeenth century the herb was in such great demand that it’s said the Chinese were willing to trade three cases of tea leaves to the Dutch for one case of sage leaves. Sage was even called S. salvatrix - sage the savior - at one point and used as one of the ingredients of Four Thieves Vinegar, a blend of herbs which was supposed to ward off the plague.
Health
Though sage has been recommended at one time or another by herbalists for virtually every ailment under the sun modern science shows evidence of possible uses as an anti-sweating agent, antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic and tonic. In a double blind study sage was also found to be effective in managing mild Alzheimer’s disease. Sage leave extract may also be effective in safely treating hyperlipidemia.
The strongest active components of sage appear to be found within it’s essential oil, which contains cineole, borneol, and thujone. Sage also contains a variety of flavonoids (including apigenin, diosmetin, and luteolin) and phenolic acids, including the phenolic acid names after Rosemary - Sages sister herb in the mint family - rosmarinic acid.
Rosmarinic acid can readily be absorbed in the GI tract, where once inside the body it works to reduce inflammatory responses by altering the concentrations of inflammatory messaging molecules. The rosmarinic acid in sage and rosemary also functions as an antioxidant. The leaves and stems of the sage plant also contain antioxidant enzymes and peroxidase. When combined, these three components of sage - flavonoids, phenolic acids, and oxygen-handling enzymes - give it a unique capacity for stabilizing oxygen related metabolism, and preventing oxygen related damage to cells. The increased use of sage as a seasoning in food is recommended for people who suffer from inflammatory conditions such as rheumatoid arthritis as well as for bronchial asthma and atherosclerosis.
If that weren’t enough reason to add liberal doses of sage to your soups, stews and sauces get this - sage boosts better brain function! Research published in the June 2003 issue of Pharmacological Biochemical Behavior confirms that sage is an amazing memory enhancer. In a placebo controlled double-blind crossover study two trials were conducted using a total of 45 young adults. Participants either recieved a placebo or an essencial oil extract of sage in doses ranging from 50 to 150 microls. Cognitive tests were then conducted 1, 2, 4, 5, and 6, hours after administration. In both trials it was found that even the 50 microls dose of sage significantly improved the volunteer’s immediate recall.
Other research presented at the British Pharmaceutical Conference in Harrogate (September 2003) Peter Houghton from King’s College provided data showing that the dried root of Salvia miltiorrhiza (also known as Chinese sage) contained active compounds similar to those developed into modern drugs used to treat Alzheimer’s Disease. Four of the components isolated from the root of the Chinese Sage were found to be acetylcholinesterase (AChE) inhibitors. Which is interesting because the memory loss associated with Alzheimer’s is accompanied by the increase of AChE activity that leads to it’s depletion from both the cholinergic and noncholinergic neurons of the brain. Also Amyloid beta-protein, which is a major component of the amyloid plaques that form in the brain in Alzheimer’s. acts on the AChE, and AChE activity is increased around the amyloid plaques. By inhibiting this increase of AChE activity, sage has shown to provide a useful therapeutic alternative to the use of pharmaceutical AChE inhibitors.
So there you have it, whether you believe as the ancients did that Sage is a panacea, or some sort of herbal ‘new age’ magic bullet. Or you’re simply swayed by the science, sage certainly has beneficial properties, so experiment with it, and try to find some new ways to add this delicious herb into your daily meals.
Preparation
You can use sage either dried or fresh. Both are wonderful and nothing beats the smell of fresh sage. A few years ago I planted some in my garden and I absolutely loved the smell. There wasn’t a day that went by that I didn’t go outside just to revel in the scent. As for how to use it, there are many things you can do with sage fresh or dried. I’ve listed a few ways in which it can be used and I highly recommend adding it to a pasta cream sauce recipe. Something along the lines of an Alfredo, that’s always quite nice. Use it to make vegan biscuits and gravy as I did for breakfast this morning. Use it to season olive oil to dip bread into. Mix it with your favorite vinegar and some garlic and pour it over a hearty green salad. I also find that sage goes surprisingly well with pumpkin. It sounds strange perhaps but if you make a pumpkin soup, stew or a pasta dish with baked pumpkin give it a try. I’m sure it would be equally tasty on butternut squash. It’s great mixed with toasted walnuts or pine nuts and used to sprinkle over pasta. Use it to flavor tempeh and definitely, definitely put it into your next Thanksgiving stuffing!!!
As always, Happy and Healthy eating to you!
With that being said I resume my Spice of Life series with a delicate herb I use mainly during the fall and winter months, sage. Sage has a sweet, savory, and slightly peppery flavor and has traditionally been used throughout the world to season and flavor fatty meats. It’s also the number one ingredient in most people’s Thanksgiving Stuffing recipe. I of course use it in my vegan stuffing recipes as well - because what stuffing is ever complete without sage? - but I also use it to season soups, stews, tomato based sauces, savory cream sauces, gravy, herb biscuits or scones, and mushrooms amongst other things. For whatever reason I rarely use sage in the Spring or Summer months, even though it pairs beautifully with light summer produce. To me sage is all about winter, and winter all about sage.
Sage is The Spice of Life
History/Cultivation
Sage (Salvia officinalls) also known as common sage or garden sage, is a small perennial evergreen shrub native to the Mediterranean Region. It has a long history of both medicinal and culinary use, and in fact it has the longest medicinal history of any other medicinal herb. It’s reputation as a cure all is in fact represented in it’s scientific name Salvia derived from the Latin Salvere which means "to be saved." In ancient times it was used to ward off evil, protect against and cure snakebite, increase a woman’s fertility and more. The Ancient Greeks and Romans praised sage for it’s many healing properties, and treated it as sacred. The Romans used the herb as a diuretic, as well as a local anesthetic amongst other things. Both civilizations also used the herb as a preservative for meat, a tradition that interestingly continued until the advent of refrigeration. It’s thought that the Romans first introduced sage to Europe, from Egypt originally as a medicinal herb, from where it spread. It’s legendary status of continuing throughout the Middle ages. Arab physicians in the tenth century believed that it promoted immortality, while fourteenth century Europeans used it to ward off witchcraft. In China in the seventeenth century the herb was in such great demand that it’s said the Chinese were willing to trade three cases of tea leaves to the Dutch for one case of sage leaves. Sage was even called S. salvatrix - sage the savior - at one point and used as one of the ingredients of Four Thieves Vinegar, a blend of herbs which was supposed to ward off the plague.
Health
Though sage has been recommended at one time or another by herbalists for virtually every ailment under the sun modern science shows evidence of possible uses as an anti-sweating agent, antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic and tonic. In a double blind study sage was also found to be effective in managing mild Alzheimer’s disease. Sage leave extract may also be effective in safely treating hyperlipidemia.
The strongest active components of sage appear to be found within it’s essential oil, which contains cineole, borneol, and thujone. Sage also contains a variety of flavonoids (including apigenin, diosmetin, and luteolin) and phenolic acids, including the phenolic acid names after Rosemary - Sages sister herb in the mint family - rosmarinic acid.
Rosmarinic acid can readily be absorbed in the GI tract, where once inside the body it works to reduce inflammatory responses by altering the concentrations of inflammatory messaging molecules. The rosmarinic acid in sage and rosemary also functions as an antioxidant. The leaves and stems of the sage plant also contain antioxidant enzymes and peroxidase. When combined, these three components of sage - flavonoids, phenolic acids, and oxygen-handling enzymes - give it a unique capacity for stabilizing oxygen related metabolism, and preventing oxygen related damage to cells. The increased use of sage as a seasoning in food is recommended for people who suffer from inflammatory conditions such as rheumatoid arthritis as well as for bronchial asthma and atherosclerosis.
If that weren’t enough reason to add liberal doses of sage to your soups, stews and sauces get this - sage boosts better brain function! Research published in the June 2003 issue of Pharmacological Biochemical Behavior confirms that sage is an amazing memory enhancer. In a placebo controlled double-blind crossover study two trials were conducted using a total of 45 young adults. Participants either recieved a placebo or an essencial oil extract of sage in doses ranging from 50 to 150 microls. Cognitive tests were then conducted 1, 2, 4, 5, and 6, hours after administration. In both trials it was found that even the 50 microls dose of sage significantly improved the volunteer’s immediate recall.
Other research presented at the British Pharmaceutical Conference in Harrogate (September 2003) Peter Houghton from King’s College provided data showing that the dried root of Salvia miltiorrhiza (also known as Chinese sage) contained active compounds similar to those developed into modern drugs used to treat Alzheimer’s Disease. Four of the components isolated from the root of the Chinese Sage were found to be acetylcholinesterase (AChE) inhibitors. Which is interesting because the memory loss associated with Alzheimer’s is accompanied by the increase of AChE activity that leads to it’s depletion from both the cholinergic and noncholinergic neurons of the brain. Also Amyloid beta-protein, which is a major component of the amyloid plaques that form in the brain in Alzheimer’s. acts on the AChE, and AChE activity is increased around the amyloid plaques. By inhibiting this increase of AChE activity, sage has shown to provide a useful therapeutic alternative to the use of pharmaceutical AChE inhibitors.
So there you have it, whether you believe as the ancients did that Sage is a panacea, or some sort of herbal ‘new age’ magic bullet. Or you’re simply swayed by the science, sage certainly has beneficial properties, so experiment with it, and try to find some new ways to add this delicious herb into your daily meals.
Preparation
You can use sage either dried or fresh. Both are wonderful and nothing beats the smell of fresh sage. A few years ago I planted some in my garden and I absolutely loved the smell. There wasn’t a day that went by that I didn’t go outside just to revel in the scent. As for how to use it, there are many things you can do with sage fresh or dried. I’ve listed a few ways in which it can be used and I highly recommend adding it to a pasta cream sauce recipe. Something along the lines of an Alfredo, that’s always quite nice. Use it to make vegan biscuits and gravy as I did for breakfast this morning. Use it to season olive oil to dip bread into. Mix it with your favorite vinegar and some garlic and pour it over a hearty green salad. I also find that sage goes surprisingly well with pumpkin. It sounds strange perhaps but if you make a pumpkin soup, stew or a pasta dish with baked pumpkin give it a try. I’m sure it would be equally tasty on butternut squash. It’s great mixed with toasted walnuts or pine nuts and used to sprinkle over pasta. Use it to flavor tempeh and definitely, definitely put it into your next Thanksgiving stuffing!!!
As always, Happy and Healthy eating to you!
Friday, July 15, 2011
Thyme is The Spice of Life...
Thyme is the sort of herb I notice people are a bit finicky about, they either love it or hate it. Well I am one of those who love it. I’ve always loved thyme, not only the smell but the taste. I admit that ground or dried thyme has a tendency to have a rather pungent aroma, and a slightly bitter flavor, but trust me when I tell you there is nothing like fresh thyme. It’s beautiful and delicate, and I love the smell of it wafting in from the garden on a breezy summer day. It’s also one of those few spices that’s either perfect in winter or summer.
Thyme-
History/Cultivation
Thyme (Thymus) is a perennial plant, with an interesting and longstanding history of culinary and medicinal use. The Ancient Egyptians used to use thyme for embalming their deceased Pharaohs. While the Ancient Greeks believed thyme was a symbol of courage and admiration. They used it frequently for it’s aromatic properties in their bathes and as incense to burn in their sacred temples. The spread of thyme throughout Europe is said to be due to the Romans, who once used it to purify rooms and to give certain cheeses and liqueurs an aromatic or pungent flavor. Throughout the Middle Ages Thyme remained a symbol of bravery where it became a common ritual for woman to give knights and warriors gifts that included thyme leaves. Most popular among these gifts were embroidered scarves pinned with thyme sprigs, since the herb was said to give the bearer courage during battle. Also during this time period thyme was placed beneath pillows to be used as a sleep aid and to ward off nightmares. Thyme was also routinely placed atop coffins as it was suppose to assure safe passage into the next life. Since the 16th century thyme oil has been used extensively for it’s antiseptic properties, both as mouthwash and as a topical agent.
Thyme is native to Southern Europe, The Mediterranean region, and Asia, but is also now commonly cultivated in North America.
Health Benefits
Thyme has a long history of use in natural medicine. The Essential oil of common thyme is made up of 20-54% thymol, which is an antiseptic and interestingly the main ingredient in Listerine mouthwash. Before the advent of modern antibiotics thyme oil was used to medicate bandages. It’s also used as an active ingredient in natural, alcohol free hand sanitizers. Thyme is also used medicinally for respiratory infections and problems including cough, bronchitis, and chest congestion. Since it’s antiseptic thyme boiled in water and then cooled is very effective against inflamation of the throat when gargled three times daily. The thymol and other volatile components in the leaves are excreted via the lungs, which are highly lipid-soluble, where it reduces the amount and intensity of the mucus and releases it’s antimicrobial activity..
In lab studies conducted on rats, thymol has also been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures. In particular the amount of DHA (an omega-3 fatty acid) in the brain, kidney and heart cell membranes increased after dietary supplementation with thyme. However other studies conducted have found that thyme was most effective when introduced early in the life cycle as opposed to being introduced later in the aging process as a way of offsetting the problems of the brain that occur with aging.
The volatile oil components of thyme have also shown to have antimicrobial effects against a slew of different bacteria and fungi. Research now shows that both thyme and basil contain components that can both prevent contamination as well as decontaminate previously contaminated food. In these studies published in Food Microbiology researchers found that thyme essential oil was able to decontaminate lettuce inoculated with Shigella. (An infectious organism that triggers diarrhea and can cause significant intestinal damage) In addition washing produce in solutions containing either basil or thyme oil in a very low concentration of just 1% resulted in dropping the number of Shigella bacteria below the point by which they could be detected. Scientists are now using this research to make new natural food preservatives.
If that wasn’t enough thyme also contains a number of important flavonoids which increase thymes antioxidant capacity, combined with its status as a good source of manganese thyme is an antioxidant rich food. With the added bonus of also being a good source of vitamin K, iron, calcium and dietary fiber.
Preparation
There are many wonderful things you can do with thyme, but one of my favorite ways to use it is to mix the fresh leaves in with a salad vinaigrette. I feel like thyme pairs especially well with salads. It’s also good with tomato based dishes, or sprinkled over simple roasted or broiled tomatoes and peppers. It’s wonderful used in Mediterranean style cuisine, fantastic when paired with asparagus. It’s just a really wonderful herb that can be used in so many creative ways. Personally I like it best fresh, but I do tend to use the dried and ground varieties more frequently, especially since I’m not growing thyme this year, the dried varieties are just on hand more often, so go forth and experiment, and enjoy thyme in all it’s wondrous glory.
Happy and Healthy Eating to you!
Thyme-
History/Cultivation
Thyme (Thymus) is a perennial plant, with an interesting and longstanding history of culinary and medicinal use. The Ancient Egyptians used to use thyme for embalming their deceased Pharaohs. While the Ancient Greeks believed thyme was a symbol of courage and admiration. They used it frequently for it’s aromatic properties in their bathes and as incense to burn in their sacred temples. The spread of thyme throughout Europe is said to be due to the Romans, who once used it to purify rooms and to give certain cheeses and liqueurs an aromatic or pungent flavor. Throughout the Middle Ages Thyme remained a symbol of bravery where it became a common ritual for woman to give knights and warriors gifts that included thyme leaves. Most popular among these gifts were embroidered scarves pinned with thyme sprigs, since the herb was said to give the bearer courage during battle. Also during this time period thyme was placed beneath pillows to be used as a sleep aid and to ward off nightmares. Thyme was also routinely placed atop coffins as it was suppose to assure safe passage into the next life. Since the 16th century thyme oil has been used extensively for it’s antiseptic properties, both as mouthwash and as a topical agent.
Thyme is native to Southern Europe, The Mediterranean region, and Asia, but is also now commonly cultivated in North America.
Health Benefits
Thyme has a long history of use in natural medicine. The Essential oil of common thyme is made up of 20-54% thymol, which is an antiseptic and interestingly the main ingredient in Listerine mouthwash. Before the advent of modern antibiotics thyme oil was used to medicate bandages. It’s also used as an active ingredient in natural, alcohol free hand sanitizers. Thyme is also used medicinally for respiratory infections and problems including cough, bronchitis, and chest congestion. Since it’s antiseptic thyme boiled in water and then cooled is very effective against inflamation of the throat when gargled three times daily. The thymol and other volatile components in the leaves are excreted via the lungs, which are highly lipid-soluble, where it reduces the amount and intensity of the mucus and releases it’s antimicrobial activity..
In lab studies conducted on rats, thymol has also been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures. In particular the amount of DHA (an omega-3 fatty acid) in the brain, kidney and heart cell membranes increased after dietary supplementation with thyme. However other studies conducted have found that thyme was most effective when introduced early in the life cycle as opposed to being introduced later in the aging process as a way of offsetting the problems of the brain that occur with aging.
The volatile oil components of thyme have also shown to have antimicrobial effects against a slew of different bacteria and fungi. Research now shows that both thyme and basil contain components that can both prevent contamination as well as decontaminate previously contaminated food. In these studies published in Food Microbiology researchers found that thyme essential oil was able to decontaminate lettuce inoculated with Shigella. (An infectious organism that triggers diarrhea and can cause significant intestinal damage) In addition washing produce in solutions containing either basil or thyme oil in a very low concentration of just 1% resulted in dropping the number of Shigella bacteria below the point by which they could be detected. Scientists are now using this research to make new natural food preservatives.
If that wasn’t enough thyme also contains a number of important flavonoids which increase thymes antioxidant capacity, combined with its status as a good source of manganese thyme is an antioxidant rich food. With the added bonus of also being a good source of vitamin K, iron, calcium and dietary fiber.
Preparation
There are many wonderful things you can do with thyme, but one of my favorite ways to use it is to mix the fresh leaves in with a salad vinaigrette. I feel like thyme pairs especially well with salads. It’s also good with tomato based dishes, or sprinkled over simple roasted or broiled tomatoes and peppers. It’s wonderful used in Mediterranean style cuisine, fantastic when paired with asparagus. It’s just a really wonderful herb that can be used in so many creative ways. Personally I like it best fresh, but I do tend to use the dried and ground varieties more frequently, especially since I’m not growing thyme this year, the dried varieties are just on hand more often, so go forth and experiment, and enjoy thyme in all it’s wondrous glory.
Happy and Healthy Eating to you!
Thursday, July 7, 2011
Dill is The Spice of Life...
In all honesty dill is not an herb I paid much mind to in the past. It was the kind of thing I only consciously ate when dipping chips into the sort of ‘dill dips’ you commonly find at parties. As far as cooking with it, I always seemed to have dried dill on hand, but never actually used it. Until about a year or so ago, one very simple raw recipe I’d found had me use dill to add a bit of flavor and my palate exploded. It was like going to bed when it’s pouring rain, and then waking up to see the sun outside and shining. I asked myself why I’d never considered dill before, and couldn’t come up with an answer. Now of course I’m an avid dill lover, particularly in salad dressings or just to simply sprinkle on vegetables. I often find myself using it very liberally as one might use salt. It’s fabulous, always amazing fresh of course, but even when dried it appears to retain much of it’s flavor. I admit I don’t use the seeds much, but the leaves I love dearly, and now I simply can’t imagine my culinary world without this beautiful, delicious and fragrant herb.
Dill
History/Cultivation
Dill (Anethum graveolens) is a perennial herb and the sole species of the genus Anethum. It originated in Eastern Europe, though wild types of dill are widespread throughout both the Mediterranean Basin and West Africa. Although sprigs of dill were found in the tomb of Amenhotep II in Egypt as well as in ruins found in Greece, Rome, and Great Britain the earliest archeological evidence of it’s cultivation comes from the late neolithic lakeshore settlements of Switzerland.
Throughout history Dill has been honored for it’s curative properties. It is mentioned in the Bible, and The Talmud, as well as various Ancient Egyptian writings. Hippocrates (The father of medicine) used it in a recipe for cleansing the mouth. Ancient soldiers were known to apply burnt dill seeds to their wounds in the belief that it would promote healing. Even the conqueror Charlemagne believed in the herbs abilities to ease and heal, making it available at all of his banquets so that any guests who indulged too much could benefit from the herbs carminative properties.
The name Dill comes from the Old Norse word dilla, which means ‘to lull’ a name that reflects the traditional use of dill as both a stomach soother and an insomnia reliever. Both the leaves and the seeds of the dill plant are edible and both are used for seasoning food. Sometimes the leaves are referred to as Dillweed to distinguish it from the seeds. Today Dill is most commonly used in the cuisines of Scandinavia, Central and Eastern Europe, and parts of Northern Africa. It is also used perhaps less frequently in several countries in the Middle East and South East Asia.
Health Benefits
Dill’s health benefits come from two types of healing components - monoterpenes, including carvone, limonene, and anethofuran; and flavonoids, including kaempferol and vicenin.
The monoterpene components of dill provide protection against free radicals and carcinogens by activating the enzyme glutathione-S-transferase, which helps attach the anti-oxidant molecule glutathione to oxidized molecules that would otherwise cause damage in the body. The activity of dill’s volatile oils qualify it as a ‘chemoprotective’ food, that can aid in neutralizing particular types of carcinogens. Specifically the benzopyrenes that are found in cigarette smoke, charcoal grill smoke and smoke produced by trash incinerators.
In addition to the aid it provides in protecting against free radical cell damage dill has also been studied for it’s ability to prevent bacterial overgrowth.
Dill is also a good source of calcium containing 5% of your daily value in just 2 tsp. Calcium is of course is important in reducing the bone loss that occurs with aging, especially for woman after menopause.
Preparation
Dill is a wonderful cooling herb, and it’s something I seem to use with more frequency in the summer then in the winter. I tend to use it most when seasoning simple steamed vegetables, or lightly saute vegetables. I also use it frequently in homemade salad dressings, and dips, it pairs particularly well with a dip based with non-dairy sour cream or non-dairy yogurt. (Such as tzatziki) It’s great in soups, borscht in particular, and pairs lovely with both beets and Brussel’s Sprouts. It’s wonderful in a salad of cucumbers, tomatoes, and black olives, fantastic in sprucing up your favorite eggless ‘egg’ salad sandwich or your favorite mock ‘tuna’ salad sandwich. Use it as a garnish, simply tear up some sprigs and sprinkle them on any salad, sandwich or wrap for a delicious unique flavor. It works well with a non-dairy based lemon creme sauce, and is also wonderful on pasta. Don’t be afraid to try it in a variety of ways and as always,
Happy and Healthy Eating to you!
Dill
History/Cultivation
Dill (Anethum graveolens) is a perennial herb and the sole species of the genus Anethum. It originated in Eastern Europe, though wild types of dill are widespread throughout both the Mediterranean Basin and West Africa. Although sprigs of dill were found in the tomb of Amenhotep II in Egypt as well as in ruins found in Greece, Rome, and Great Britain the earliest archeological evidence of it’s cultivation comes from the late neolithic lakeshore settlements of Switzerland.
Throughout history Dill has been honored for it’s curative properties. It is mentioned in the Bible, and The Talmud, as well as various Ancient Egyptian writings. Hippocrates (The father of medicine) used it in a recipe for cleansing the mouth. Ancient soldiers were known to apply burnt dill seeds to their wounds in the belief that it would promote healing. Even the conqueror Charlemagne believed in the herbs abilities to ease and heal, making it available at all of his banquets so that any guests who indulged too much could benefit from the herbs carminative properties.
The name Dill comes from the Old Norse word dilla, which means ‘to lull’ a name that reflects the traditional use of dill as both a stomach soother and an insomnia reliever. Both the leaves and the seeds of the dill plant are edible and both are used for seasoning food. Sometimes the leaves are referred to as Dillweed to distinguish it from the seeds. Today Dill is most commonly used in the cuisines of Scandinavia, Central and Eastern Europe, and parts of Northern Africa. It is also used perhaps less frequently in several countries in the Middle East and South East Asia.
Health Benefits
Dill’s health benefits come from two types of healing components - monoterpenes, including carvone, limonene, and anethofuran; and flavonoids, including kaempferol and vicenin.
The monoterpene components of dill provide protection against free radicals and carcinogens by activating the enzyme glutathione-S-transferase, which helps attach the anti-oxidant molecule glutathione to oxidized molecules that would otherwise cause damage in the body. The activity of dill’s volatile oils qualify it as a ‘chemoprotective’ food, that can aid in neutralizing particular types of carcinogens. Specifically the benzopyrenes that are found in cigarette smoke, charcoal grill smoke and smoke produced by trash incinerators.
In addition to the aid it provides in protecting against free radical cell damage dill has also been studied for it’s ability to prevent bacterial overgrowth.
Dill is also a good source of calcium containing 5% of your daily value in just 2 tsp. Calcium is of course is important in reducing the bone loss that occurs with aging, especially for woman after menopause.
Preparation
Dill is a wonderful cooling herb, and it’s something I seem to use with more frequency in the summer then in the winter. I tend to use it most when seasoning simple steamed vegetables, or lightly saute vegetables. I also use it frequently in homemade salad dressings, and dips, it pairs particularly well with a dip based with non-dairy sour cream or non-dairy yogurt. (Such as tzatziki) It’s great in soups, borscht in particular, and pairs lovely with both beets and Brussel’s Sprouts. It’s wonderful in a salad of cucumbers, tomatoes, and black olives, fantastic in sprucing up your favorite eggless ‘egg’ salad sandwich or your favorite mock ‘tuna’ salad sandwich. Use it as a garnish, simply tear up some sprigs and sprinkle them on any salad, sandwich or wrap for a delicious unique flavor. It works well with a non-dairy based lemon creme sauce, and is also wonderful on pasta. Don’t be afraid to try it in a variety of ways and as always,
Happy and Healthy Eating to you!
Thursday, June 23, 2011
Black Pepper Is The Spice Of Life...
What would life be without flavor? Utterly dull I should think. It is my opinion that no kitchen in the world should be without a generous selection of fresh herbs and dried spices. My own spice cabinet is overflowing with spicy abundance from all corners of the globe, and while the extensiveness of my collection may incur a little light ribbing from friends and family from time to time, it has never yet been said that my food lacks flavor. Flavor is very important in my kitchen, as there is nothing I hate more then bland, boring, tasteless food. Eating should be enjoyable. It should be something done with pleasure. To me mealtime should be something you look forward to, a time to share good food and good conversation around a table with friends and family. Maybe that’s a bit ‘old world’ of me, but that’s how I was raised. Very rarely in my house growing up was it acceptable for us to eat anywhere but the kitchen table. When mom called for dinner you came and sat at the table, and if you weren’t hungry you usually came and sat down anyway. The t.v. was never on and while some might consider that a hardship I think of it as a blessing. There is nothing more disturbing, more distracting nor nothing kills the mood faster then a t.v. blaring in the background. Meal time to me is something that should be looked forward to with happy and excited anticipation. It shouldn’t be a chore, and it shouldn’t be a solitary activity in which you mindlessly shovel food into your face while sitting in front of the television. How can you truly appreciate what you’re eating when you’re not even paying attention to it? How can you cherish the taste, the texture, the flavor? To me food is always better when you have someone to share it with.
It’s with that passion I have for spice, combined with a request from a reader that I embark on a new series that I hope to make a weekly (or every other week) occurrence. The Spice of Life, will be similar to my Spotlight Food posts, only I’ll be featuring a different spice each week. Detailing for you that particular spices history, medicinal benefit (if any) and culinary uses. For my first post, I thought I’d choose a universally renown yet simple spice, common enough that you can find it for sale in any grocery store to which you venture.
Black Pepper
I know, you’re probably thinking black pepper? Bleh! It’s the most common spice available, and in our culture common tends to mean boring. Very often I think black pepper is overlooked. Probably the only time you yourself ever think of using it is as an afterthought, but let me assure you black pepper is the most important spice, in the history of food.
History/Cultivation
Pepper or peppercorns come from the pepper plant (Piper nigrum) which is a flowering vine in the Piperaceeae family, native to India. Peppercorns are technically considered to be a fruit, and to make what we know as pepper, the berries of the plant are picked and dried (resulting in peppercorns) and then ground into the powder we commonly use. Interestingly Black, Green, and White pepper (like bell peppers) are all the same plant. The difference in color and taste is due to different harvesting times, and drying techniques. Green peppercorns are picked while unripe, black peppercorns are picked when half ripe, and white peppercorns are picked when very ripe and then soaked in brine to remove their dark outer shell. Pink peppercorns on the other hand are from a completely different plant species (Schinus molle)
Pepper has been used in India since at least 2000 BCE, and possibly even earlier. Today India is still the top pepper producer in the world, with it’s Malabar Coast being it’s top producing region, seconded by Indonesia.
Historically pepper was a highly prized trade good, so much so that it was often referred to as ‘Black Gold’ In ancient times it was used not only as a seasoning but as currency, and a sacrificial offering to the gods. It was used to pay rent, taxes, ransoms, and given as a precious gift. It was so cherished not only for if’s flavor but also for it’s ability to mask a food’s lack of freshness. Which was especially important in a time when methods of preserving food were inadequate and inefficient.
Black Pepper believe it or not changed the course of history! It’s importance was the catalyst that started most of the spice trade, leading to the development of many major merchant towns in Europe, The Middle East and across the world. During the Middle Ages the price of pepper was exorbitant, and Italy held a monopoly over the trade, it was because of this that led the Portugese to find a new sea route to India - by sailing around Africa - during the age of discovery, consequently also leading to the Portugese colonial occupation of India as well as the subsequent European discovery and colonization of The Americas. No matter what your opinion of black pepper as a seasoning you have to admit that’s pretty amazing! Interestingly it was once these trade routes opened up, and pepper supplies began flooding Europe that the price of pepper declined. Once an item exclusively for the rich, pepper now began it’s journey to becoming an everyday seasoning, easily available to those of more common means. Today pepper accounts for one-fifth of the worlds spice trade.
Health Benefits
Medicinally black pepper has demonstrated antioxidant and antibacterial effects, but mostly it’s known to improve digestion and intestinal health. Black Pepper stimulates the tastebuds in such a way that a message is sent to the stomach to create more hydrochloric acid secretion which is important in improving digestion. When the bodies production of hydrochloric acid is insufficient food may sit in the stomach for a long time creating heartburn or indigestion or pass into the intestines where it could be used by unfriendly gut bacteria to create gas, irritation, diarrhea or constipation. Consumption of black pepper has the ability to reduce or relieve these effects.
Black pepper also promotes sweating, urination and the outer layer of the peppercorn stimulates the breakdown of fat cells in the body.
Preparation
You can literally use Pepper on almost anything, and you really should. I highly recommend good quality whole peppercorns that you can grind yourself in a pepper mill. Honestly nothing beats the freshness and the flavor, but already ground pepper has it’s time and place as well. The best thing to do with pepper is to add it at the end of cooking, as it loses much of it’s flavor and aroma if cooked for too long. Pepper is great for bringing out the flavor of simply steamed, or sauteed vegetables. It’s a wonderful way of spicing up dips and it’s wonderful in fresh homemade salads, and pasta dishes. I don’t think I’ve ever made a salad dressing without tossing in a bit of fresh cracked black pepper. However as I experiment more and more with my spice collection I have to say I really love the flavor and aroma of white pepper. It’s a bit different then black pepper and if you’ve never tried it before I highly recommend it. Subsequently even though pink peppercorns are not of the same species I do recommend them as well. They lend a beautiful fruity flavor with just a touch of spice that’s incredibley pleasing to the palate, and hard to come by otherwise.
May your life be rich in spice! Happy and health eating to you!
Note - An interesting little fact about Black Pepper, is that black peppercorns were found stuffed in the nostrils of Ramesses II, placed there as part of the mummification ritual that took place shortly after his death in 1213 BCE.
It’s with that passion I have for spice, combined with a request from a reader that I embark on a new series that I hope to make a weekly (or every other week) occurrence. The Spice of Life, will be similar to my Spotlight Food posts, only I’ll be featuring a different spice each week. Detailing for you that particular spices history, medicinal benefit (if any) and culinary uses. For my first post, I thought I’d choose a universally renown yet simple spice, common enough that you can find it for sale in any grocery store to which you venture.
Black Pepper
I know, you’re probably thinking black pepper? Bleh! It’s the most common spice available, and in our culture common tends to mean boring. Very often I think black pepper is overlooked. Probably the only time you yourself ever think of using it is as an afterthought, but let me assure you black pepper is the most important spice, in the history of food.
History/Cultivation
Pepper or peppercorns come from the pepper plant (Piper nigrum) which is a flowering vine in the Piperaceeae family, native to India. Peppercorns are technically considered to be a fruit, and to make what we know as pepper, the berries of the plant are picked and dried (resulting in peppercorns) and then ground into the powder we commonly use. Interestingly Black, Green, and White pepper (like bell peppers) are all the same plant. The difference in color and taste is due to different harvesting times, and drying techniques. Green peppercorns are picked while unripe, black peppercorns are picked when half ripe, and white peppercorns are picked when very ripe and then soaked in brine to remove their dark outer shell. Pink peppercorns on the other hand are from a completely different plant species (Schinus molle)
Pepper has been used in India since at least 2000 BCE, and possibly even earlier. Today India is still the top pepper producer in the world, with it’s Malabar Coast being it’s top producing region, seconded by Indonesia.
Historically pepper was a highly prized trade good, so much so that it was often referred to as ‘Black Gold’ In ancient times it was used not only as a seasoning but as currency, and a sacrificial offering to the gods. It was used to pay rent, taxes, ransoms, and given as a precious gift. It was so cherished not only for if’s flavor but also for it’s ability to mask a food’s lack of freshness. Which was especially important in a time when methods of preserving food were inadequate and inefficient.
Black Pepper believe it or not changed the course of history! It’s importance was the catalyst that started most of the spice trade, leading to the development of many major merchant towns in Europe, The Middle East and across the world. During the Middle Ages the price of pepper was exorbitant, and Italy held a monopoly over the trade, it was because of this that led the Portugese to find a new sea route to India - by sailing around Africa - during the age of discovery, consequently also leading to the Portugese colonial occupation of India as well as the subsequent European discovery and colonization of The Americas. No matter what your opinion of black pepper as a seasoning you have to admit that’s pretty amazing! Interestingly it was once these trade routes opened up, and pepper supplies began flooding Europe that the price of pepper declined. Once an item exclusively for the rich, pepper now began it’s journey to becoming an everyday seasoning, easily available to those of more common means. Today pepper accounts for one-fifth of the worlds spice trade.
Health Benefits
Medicinally black pepper has demonstrated antioxidant and antibacterial effects, but mostly it’s known to improve digestion and intestinal health. Black Pepper stimulates the tastebuds in such a way that a message is sent to the stomach to create more hydrochloric acid secretion which is important in improving digestion. When the bodies production of hydrochloric acid is insufficient food may sit in the stomach for a long time creating heartburn or indigestion or pass into the intestines where it could be used by unfriendly gut bacteria to create gas, irritation, diarrhea or constipation. Consumption of black pepper has the ability to reduce or relieve these effects.
Black pepper also promotes sweating, urination and the outer layer of the peppercorn stimulates the breakdown of fat cells in the body.
Preparation
You can literally use Pepper on almost anything, and you really should. I highly recommend good quality whole peppercorns that you can grind yourself in a pepper mill. Honestly nothing beats the freshness and the flavor, but already ground pepper has it’s time and place as well. The best thing to do with pepper is to add it at the end of cooking, as it loses much of it’s flavor and aroma if cooked for too long. Pepper is great for bringing out the flavor of simply steamed, or sauteed vegetables. It’s a wonderful way of spicing up dips and it’s wonderful in fresh homemade salads, and pasta dishes. I don’t think I’ve ever made a salad dressing without tossing in a bit of fresh cracked black pepper. However as I experiment more and more with my spice collection I have to say I really love the flavor and aroma of white pepper. It’s a bit different then black pepper and if you’ve never tried it before I highly recommend it. Subsequently even though pink peppercorns are not of the same species I do recommend them as well. They lend a beautiful fruity flavor with just a touch of spice that’s incredibley pleasing to the palate, and hard to come by otherwise.
May your life be rich in spice! Happy and health eating to you!
Note - An interesting little fact about Black Pepper, is that black peppercorns were found stuffed in the nostrils of Ramesses II, placed there as part of the mummification ritual that took place shortly after his death in 1213 BCE.
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