Add a Little Spice (& Herbs) to your Life Packet

crumbled dried herbs and spices

- milder herbs may flavor best when added at the end of cooking - robust herbs can withstand longer cooking times

whole dried spices and herbs

- release flavors slower than crumbled or ground ones - are ideal for dishes that cook for longer than an hour, like soups and stews

ground dried spices and herbs

- release their flavor quickly - taste better in shorter-cooking dishes - taste better when added at the end of longer-cooking dishes

Pork flavor combinations

-Garlic -onion -sage -pepper -oregano

Removing a tablespoon of fat removes .. .

-about 10 grams of fat and 100 calories -this amount could represent a 10 pound weight loss in a year

Reduce/Eliminate sugar by using sweet-tasting spices like:

-allspice -anise -cardamom -cinnamon

tomato combos

-basil -bay leaf -dill -marjoram -onion -oregano -parsley -pepper

Beef flavor combinations

-bay leaf -marjoram -nutmeg -onion -pepper -onion -pepper -sage -thyme

Examples of savory flavors or flavors with "bite"

-black pepper -garlic powder -curry powder -cumin -dill seeds -basil -ginger -coriander -onion powder

carrot combos

-cinnamon -cloves -dill -ginger -marjoram -nutmeg -rosemary -sage

winter squash combos

-cinnamon -ginger -nutmeg -onion

corn combos

-cumin -curry powder -onion -paprika -parsley

fish combos

-curry powder -dill -marjorma -dry mustard -paprika -pepper

Lamb flavor combos

-curry powder -garlic -rosemary -mint

green bean combos

-dill -curry powder -marjoram -oregano -tarragon -thyme

potato combos

-dill -garlic -onion -paprika -parsley -sage

summer squash combos

-dill -garlic -onion -paprika -parsley -sage

Poultry combos

-ginger -marjoram -oregano -paprika -poultry seasoning -rosemary -sage -tarragon -thyme

Use POWDERED garlic or onion

-instead of their SALT form -use half as much of this form

greens combos

-onion -pepper

approximate equivalent amounts of different forms of herbs

1 Tablespoon finely cut fresh herbs = 1 teaspoon crumbled dried herbs = 1/4 to 1/2 teaspoon ground herbs

substitution for 1 teaspoon pumpkin pie spice

1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice

substitution for 1 1/2 teaspoon of Italian seasoning

1/4 teaspoon EACH of crumbled, dried: -oregano leaves -marjoram leaves -basil leaves AND 1/8 teaspoon rubbed sage

substitution for 1 teaspoon poultry seasoning

3/4 teaspoon ground sage 1/4 teaspoon ground thyme

start with 1/4 teaspoon of ground spices or herbs for these

4 servings or 1 pound of meat or 1 pint of soup or sauch

One tablespoon of sugar =

45 calories

substitution for 1 teaspoon apple pie spice

Combine 1 teaspoon cinnamon and 1/8 teaspoon nutmeg

avoid storing herbs and spices

above dishwashers, microwaves, stove, and refrigerators or near sinks or heating vents

for uncooked foods

add fresh and dried spices and herbs several hours before serving to allow flavors to blend

initial quality of an herb or spice

affects how long it will last

remove bay leaves

after cooking - they are a choking hazard and can cause cuts in the throat and esophagus

to prevent flavor and color loss

avoid moisture, heat, light and air

delicate fresh herbs that should be added in the last 1-2 minutes of cooking

basil, chives, cilantro, dill leaves

omit the salt when cooking pasta and flavor with . . .

basil, oregano, parsley and pepper or use an Italian seasoning blend

these items will need to have fresh herbs added early during preparation

breads, batters, etc.

check a whole spice

by breaking, crushing or scraping it before smelling it

check an herb or a ground spice

by rubbing a small amount on your hand and smelling it. if fresh and rich, it's still good for flavoring

herbs and ground spices

can be kept for 1 year

whole spices

can be kept for 2 years

start with 1/8 teaspoon for these

cayenne pepper and garlic powder

fresh herbs that can be added within the last 20 minutes of cooking

dill seeds, rosemary, tarragon, thyme

avoid sprinkling dried herbs and spices

directly from their contain to prevent steam from entering the container - use a dry spoon to measure instead

when doubling a recipe

do not double herbs and spices - increase by 1.5 times, taste and add more if needed

you may be more successful substituting

fresh herbs for dried herbs than the other way around

herbs and spices can get wet

if condensation forms when containers from a refrigerator or freezer are left open in the kitchen

secure whole spices

in a tea ball for easy removal at the end of cooking

store herbs and spices

in airtight containers and in a dark place away from sunlight

red pepper does this during cooking

intensifies - add in small increments

if an herb or spice still smells strong

it's probably still potent enough to use

fresh herbs should be added

near the end of cooking or just before serving

avoid smelling

pepper or chili powder as they can irritate your nose

freshly ground spices

provide more flavor than buying them preground

"coriander"

refers to a spice made from the seed of the same plant

"cilantro"

refers to the leaf of the coriander plant

Replace the taste of salt most effectively with

savory flavors and flavors with "bite"

paprika, chili powder and red pepper

should be stored in the refrigerator in summer or hotter climates

the herb that was embroidered into knights scarves

thyme

label herbs and spices with date

to help determine how old they are

check seasoning labels

to see if "salt" or "sodium" are listed among the ingredients

buy a small container of herbs and spices

until you determine how much and fast you'll use a particular herb or spice

how time influences flavor

when you add herbs and spices during preparation determines how they affect the flavor