Tikachu's Kitchen: Healthy Spices, Herbs and Flavorings to Have in Your Kitchen

3/30/10

Healthy Spices, Herbs and Flavorings to Have in Your Kitchen

8:44 AM |

Postedby Kartika Christensen |

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My gastronomical lecturer in college used to point out how salt and pepper are mainly the only spices that european people need to put in their food. My conclusion is that the reluctance or ignorance of spice usage is one of the factors of salt addiction phenomena in modern societies. Salt addiction has not been a serious issue in regions with spicy local delicacies, though. Spices not only make your meal requires less salt to be tasty, but it also contains a lot of nutrients good for your body. Unlike during the middle ages when spices are considered luxury goods and colonial powers fought over areas producing these, the people of modern world have the privilege of acquiring them cheap in stores throughout their country. This article will give you a list of which spices besides salt and pepper that you should keep in your kitchen (best in the form of powder so that it won’t significantly alter the texture of your meal):

- Chilli powder. A good addition to almost any type of food, but it is best served in soups or sprinkled on top of crispy snacks. You might want to choose salt-free chilli powder if available. Chilli naturally contains three times the amount of vitamin C contained in oranges, carotene (provitamin A), most B vitamins, potassium, magnesium and iron. Too much of this will cause gastro-intestinal inflammation though, so use it at appropriate amount =D

2. Lemon lime. Lemon juice is a natural way of decontaminating your meat, getting rid of fishy scents in your seafood, and freshen your salad =D It’s always good to have lemon around, and it is best served in soups, salad, and as an ingredient for marinade. You can also use lemon zest to add strong flavor in your main course or even dessert. Lemon contains vitamin C, antioxidant which is good for your skin.

3. Garlic. Most people doesn’t like the smell of garlic, but they’re a favorite in chinese dish and its flavor complements vegetables. Garlic is best minced raw and raw put on food after it is served, not when it’s being cooked. Garlic contains anti-cancer nutrients, lowers your cholesterol, acts as anti-inflammatory and anti-fungal agent. To counter garlic breath, use parsley or mint leaves to go with the food.

4. Young ginger powder. Ginger powder has a mild pungent flavor which compliments dishes such as seafood, goatmeat and vegetarian cuisine. You can use it in cookies, crackers, curries, soups, and non-sweet dessert. For beverages, it is best served with lemon or honey.

5. Soybean sauce. Soybean sauce is widely popular in Asia, and is used mostly like people use tomato ketchup. It can be used for sauteeing, in spiced soups, or to compliment fried food. Soybean contains natural vitamins and minerals needed by our body, and it was produced using fermentation process which makes it packed with good biotics. Since soybean already contains salt, it is a good reason to not pack your meal with salt.

6. Nutmeg. Nutmeg is a seed of Mystirica trees found across Asia. It has a slight sweet, light and delicate favor, and is usually used in light meals. It is best grated fresh and sprinkled in salad, baked potatoes, to complement molten cheese, sauteed vegetables, or to be put in curry dishes. It can also be sprinkled on top of a cinnamon or ginger-flavored cake. Just a pinch of nutmeg powder is enough to add spice flavor to your meals.

7. White pepper. Unlike black pepper, white pepper has stronger scent and taste. It is a great substitute for chilli powder because it has both heat and spicy taste common in chillis. White pepper is a traditional ingredient used to relieve flu and is known to fight off skin problems. It is best sprinkled in small amount on almost any kind of food including soups, pasta, sauteed dishes, grilled dishes, and as a marinade ingredient.

8. Ginger is most likely one of the best spice you want to keep in your kitchen. It has analgesic, sedative, antipyretic and antibacterial properties, and is known to prevent skin and ovarian cancer cells. It also treats cold and flu, indigestion problems, cramps, nausea, and vomiting. Ginger is best sliced and boiled in soupy dishes to add flavor to the food. In powder form, ginger can be added to curry or tomato soups and sauteed dishes.

9. Chinese Five-Spices Powder. The Chinese five-spices powder is a practical way of adding flavor to almost all kinds of chinese food in just a pinch. It contains clove, cinnamon, star anise, sichuan pepper and ground fennel. It is based on the yin and yang philosophy implemented in traditional cuisine. It is best used to marinade meat.

10. Brown sugar. Brown sugar is a good substitute for the regular white sugar you use when cooking dishes. One trick to avoid using artificial flavor enhancement is to combine brown sugar, salt and white pepper. Brown sugar contains less calories than white sugar.

Diversify your spices and flavorings and make each meal special. Happy cooking ^_^b