Herbs and Spices
Typical shelf life of herbs
12 months
Associated health benefits of peppermint teas
Abdominal gas and bloating
Associated health benefits of sage
Aids in digestion, antiseptic, antifungal, antimicrobial, contains estrogen, combats diarrhea
Active component in garlic
Allicin
Associated health benefits of thyme
Antimicrobial
Herbs and spices provide preservation due to their
Antimicrobial characteristics
Associated health benefits of cinnamon
Antimicrobial, anti-clotting, anti-inflammatory properties, can help increase insulin activity in T2 diabetes
Benefits of using herbs as food colorants
Can eliminate the need to use artificial coloring to foods, which may have health benefits
Ways the spice trade benefited mankind
Discovery of new worlds along with plants and animals, variation of peoples' diets, and relief to overcrowded lands due to those moving to cultivate herbs/spices
How essential oils are made
Distilling raw spice material or using solvents to extract oleoresins/other products
Benefits of dried herbs
Easier to ship, longer shelf life
Associated health benefits of lavender
Emotional health, such as anxiety, insomnia, depression and restlessness
Can be used as greens as food colorants
Fresh herbs (mint, parsley, etc.)
Associated health benefits of chamomile tea
Gentle calming and sedative effects
Active compound in ginger
Gingerol
Herbal teas are made of
Herb leaves, not tea leaves
Associated health benefits of saffron
High number of carotenoids, which may improve eye and vision health
Country with the most important sources of spices
India
Associated health benefits of garlic
Inhibition of a wide variety of bacteria, molds, yeasts (including Candida-->yeast infections) and viruses, protection against CVD
Common in crushed or ground herbs for economic gain
Intentional or unintentional adulteration of herbs with extraneous materials
Excessive use of this herb/spice can result in death
Licorice
Disadvantages of dried herbs
Lower nutrients, less colorful, loss of potency when on the shelf if not used within 12 months
Associated health benefits of lemongrass
Lowering of cholesterol
Associated health benefits of flaxseed as a herb/spice
Lowering of cholesterol concentrations
Associated health benefits of aromatherapies
Lowering of cortisol levels, reduction of stress
Can be used as reds as food colorants
Paprika, red chilis
Use of these cause safety concerns for herbs and spices
Pesticides and fertilizers
Herbs/spices have the potential to have these contaminations
Pests, aflatoxins from molds, fungal invasions
How we cook herbs and spices play roles in their
Potency
Herbs and spices can replace or reduce use of these unhealthier ingredients in cooking
Salt, sugar, and synthetic additives
Associated health benefits of parsley
Strong antioxidant properities
Aromatherapy is
The by-product of cooking with herbs in the kitchen
An example of antimicrobial characteristics of food can be seen as
The use in thyme/rosemary in chicken feed to reduce the use of microbial activity in the gut of the animal
Active compound in thyme
Thymol
How spices were utilized in ancient times
To mask odors, as trade, as a sign of wealth
Associated health benefits of rosemary
Treatment of stomach cramps and flatulence, antioxidant properties
Associated health benefits of ginger
Vasodilation, pain relief, digestive aid, ease in motion sickness and nausea, inhibit vomiting
Herbs are considered
a subset of spices, have aromatic leaves
Associated health benefits of licorice
antimicrobial in fighting peptic ulcers caused by H. pylori bacteria
Herbs provide significant protection against chronic disease through
antioxidant compounds
Herbs and spices are used for
flavor, aroma, color, and preservation of food and beverages
One tsp of dried herbs is equal to
four tsp of fresh herbs
Ways herbs are used in foods
fresh, dried, extracts such as essential oils
Spices may be derived from
multiple parts of the plants, such as bark, buds, flowers, fruits, seeds or the entire plant itself
Set of spices first used
pepper, cinnamon, cardamom, cloves, ginger, turmeric
Can be used as yellows as food colorants
saffron, tumeric, mustard, annatto
