“Herbs and Spices”, as any amateur chef knows, are vital ingredients in many dishes. They add flavour, color, texture, aroma and even nutrients. Both spices and herbs are parts of plants and can be used fresh or dried. They not only enhance the flavor of foods but have been known to preserve foods, cure illness and even enhance cosmetics.
Herbs – come from the leafy and green part of the plant.
Spices – are parts of the plant other than the leafy bit such as the root, stem, bulb, bark or seeds.
Herbs are the green, leafy parts of plants. They are most efficacious and flavorsome when used fresh, and they are mostly grown in temperate to hot regions. Spices are derived from any part of a plant that is not a leaf.
Herbs and spices cover the complete range of growth habits and sizes of plants, and they can be annuals, biennials, perennials, trees, shrubs, climbers, and grasses. They grow in a wide range of conditions and habitats from the tropics to polar regions. They can be found at sea level, some even grow in the sea or in fresh water, and others grow near the tops of the highest mountains.
Despite this diversity it is true that many of the better-known herbs and spices fall into distinct groups. Archaeological evidence shows that the use of spices and herbs dates back to long before recorded history, when human ancestors first added sharp-flavored leaves to early cooking-pots.
By the beginning of the agricultural period plants were collected from the wild and grown near dwellings for food, flavor, medicine, fuel, decoration, dyes, poison, and weapons and to alter early humans’ sense of reality. In the past herbs and spices were grown in gardens and harvested for use in the home, or they were collected from the wild, in what was known as wild crafting.
As the demand for herbs and spices increased, they were also grown on a small scale as agricultural crops. It is particularly important that medicinal herbs and spices are grown in ideal rather than marginal conditions so the proportion of medicinal constituents is maximized.
Wild crafting of herbs and spices occurs all over the world. Hundreds of herbs and spices have been used in cultures all over the world for thousands of years. During this time countless traditions, myths, and rituals have evolved. encyclopedia.com
Common herbs and spices may help protect against certain chronic conditions, such as cancer, diabetes, and heart disease.
Herbs that heal:
- Ginger – Excellent for the treatment of upset stomachs and is particularly still recommended to pregnant women today as a way to combat early morning sickness. Ginger is usually effective on treating fuel and bloating, sore throats and colds. It is also anti-inflammatory and helps with digestion.
- Basil – Anti-inflammatory and also antibacterial, in addition to being a superb source of magnesium and also antioxidants. Medicinally, it’s used to treat constipation, acid reflux, diabetes and also hypothyroidism (under lively thyroid).
- Cilantro – The carboxylic acid solution in cilantro binds to heavy metals like mercury inside blood and carries them out of your body. Their elimination reverses the toxin buildup that produces chronic low energy, joint agony and depressive disorder.
- Cayenne – Effective pain reliever and is particularly an ingredient in a few over-the-counter ache relieving treatments. It is usually great with regard to improving movement, healing sore throats, and stirring sweating to aid relieve cold symptoms.
- Parsley – diuretic herbs such as parsley stop problems such as kidney stones and bladder infections and hold our body’s domestic plumbing running effortlessly by causing it to create more urine.
- Dill – contains calcium and also iron, along with the oils within the plant will help to reduce the effects of carcinogens, which tend to be substances that were shown to cause cancer. Dill also has quite a few beneficial curing properties for that digestive system and has been applied since historical times to deal with heartburn and also diarrhea.
- Curry Powder – can relieve the pain. It might also prevent colon cancer and alzheimer’s ailment.
- Oregano – this specific super herb is incredibly rich in anti-oxidant phytochemical flavonoids as well as phenolic acids. Oregano oil has become classically used as a disinfectant, the aid with regard to ear, nose, & throat/respiratory infections, candida, and any kind of bacterial or perhaps viral problems.
- Mint – counteract nausea in addition to vomiting, promote digestion, peaceful stomach muscle mass spasms, alleviate flatulence, in addition to ease hiccups. Menthol, the aromatic oil in peppermint, also relaxes the airways and fights bacteria and viruses. Menthol disrupts the feeling from discomfort receptors, thus it usually is useful throughout reducing headache pain.
Herbs and Spice Interesting Videos:
Some Spices are known to helps you lose weight…
- Ginseng – provides energy when required, and helps combat stress and fatigue when you are under pressure.
- Black pepper – Those little pods we carelessly grind to season our meals have a substance called piperine. Piperine has similar effects to capsaicin in chillies and is what gives black pepper its heat. It’s the heat which helps prevent the formation of new fat cells, especially if you decide to indulge in a mouth-searing meal featuring pepper and chilli.
- Turmeric – The yellow spice which is made from a root, turmeric is what gives curry a deep yellow hue. Its active ingredient is curcumin and although the research has not shown that curcumin can actually help with weight loss, it is thought to stop the regrowth of fat after someone has lost weight,’ she said. This could be helpful as many people end up putting back the weight they have lost after a diet.
- Cayenne pepper – Capsaicin, a substance found in peppers and is what gives peppers their heat. It’s also what helps fight weight gain and obesity as it decreases calorie intake and lowers blood fat levels. The capsaicin’s heat may help with a process called thermogenesis where your body can convert fat into heat. This means you are burning more fat which adds to weight loss.
- Dandelion – Dandelions contain fibre so can help you feel full longer and so help control your appetite,’ Dr Glenville explained. And the much-maligned weed isn’t just good for weight loss as it has a host of other beneficial properties. The leaves of the plant are very rich in vitamins, including A, C, D, and B-complex. They also have high levels of minerals like iron, magnesium, zinc, potassium, manganese, copper, choline, calcium, boron, and silicon,’ she said.
- Cumin – according to Dr Glenville, dieters who incorporate cumin seeds into their healthy eating plans lose more weight than those who don’t. Research has shown that adding just one teaspoon a day of cumin to yogurt for three months will help you lose three more pounds than those who don’t. And those taking the cumin each day lost three times as much body fat (nearly 15 per cent) as the group just taking the yogurt along without the cumin added,’ she continued.
- Cinnamon – Common in curries and often appearing in apple pies, this super spice is yet another secret metabolic rate booster. Studies also show that cinnamon help reduce blood glucose levels and improve insulin resistance in those with Type 2 diabetes,’ she explained. Incorporate cinnamon into your diet by sprinkling a teaspoon on your porridge or into herbal tea each day.
- Mustard – Super capsaicin comes to the fore once again with its metabolic boosting and fat-burning qualities. She explained: ‘Mustard is part of the cruciferous family of vegetables which are thought to have many health benefits. Other cruciferous vegetables include cabbage, cauliflower, broccoli and Brussels sprouts. If you are buying ready-made mustard make sure that it does not contain sugar as this is going to be counter-productive for your weight.
- Cardamom – The little green highly-scented pods have been known for their digestive qualities but cardamom can also help burn fat. Cardamom is thought to help increase fat burning by improving metabolism,’ she said. It also thought to be good for digestion by reducing flatulence and general digestive discomfort. dailymail.co.uk
Cheese Cake Recipe Using Cinnamon!
Any Angle is pleased to provide readers a cheese cake recipe supplied by expert Sydney based cake maker Looma’s known for their croquembouche, macaroons and cake delivery Sydney wide. It includes using 10g of cinnamon to enhance the flavour.
Looma’s White Chocolate Cheescake Recipe:
- 1kg Neufchatel cream cheese
- 288g Castor sugar
- 5 eggs
- 130g white chocolate
- Splash of vanilla essence
- 500g biscuit crumb
- 250g melted butter
- 10g cinnamon
- Kitchen Aid
- 1 x 10″ cake ring, approx 5cm high
- Silicon Paper
- Preheat your oven to 150 degrees Celsius.
- Combine biscuit crumb, melted butter and cinnamon in a mixing bowl by hand until all ingredients are mixed well.
Cheese cake filling
- Soften cheese and sugar in kitchen aid on low speed.
- Stop machine, add vanilla essence, then restart on low speed.
- Slowly add eggs one by one, while mixing.
- Once all eggs are combined slowly add melted chocolate.
- Continue mixing for 1 minute until all ingredients are properly combined. NOTE: Do not overbeat as this will cause air to be incorporated, which will make the cake rise too quick when heated and cause overspill.
Assembling cake and baking
- Place 10″ cake ring on baking tray with silicon paper.
- Spray cake ring with oil spray.
- Spread biscuit crumb evenly onto tray inside the cake ring.
- Compact well to create a solid base, approx 1cm thick.
- Pour cake mix into the cake ring. The mix should level out 0.5cm from the top of the cake ring.
- Place tray into the preheated oven. Cook at 150 degrees for approx 30 mins.
- After 30 mins check that the mix is not too wobbly – the texture should be similar to a slightly set jelly.
- After baking, allow to cool for 2 hours at room temperature.
- Slide off the cake rings, refrigerate, slice and then serve!