Spice Up Your Life

So - the mainstays of your spice rack are the salt and pepper shakers. You have a little cinnamon sugar for the kids to sprinkle on their toast. But other than that - your spice rack is pretty much non-existent. Not to worry. Just pay a visit to your local grocery store spice isle and start slowly. You will soon learn that spices are not only flavorful - but good for you. Let's start with trying to cut the salt. Americans use way too much salt. The overuse of this little ingredient helps contribute to the health problems many Americans are already fighting. Salt in and of itself is not bad - but the overuse of it is. But cutting the salt does not mean eating bland diets. It just means that you need to learn how to use the herbs and spices that culinary experts use everyday. It's basically taking the spice in your life from 'McDonald's grade' to gourmet grade. A trip to the spice isle doesn't have to break the bank either. Most common spices can be purchased in a generic version for as little as $1 per jar - and there are even some at my local Walmart that are 2 for $1. The average shelf life for spices is 5 years. So use them to rotate them through your food storage system or toss them after that time period. You can spend less than $30 on the spice isle and have a healthy stock for your food storage. Here's what I suggest to start:

Vanilla: Vanilla is one of the most popular flavorings in the world. It is used in flavoring most desserts, including ice cream, custard, cake, candy, and pudding. Vanilla is also used to enhance the flavor of beverages and sauces. I use a vanilla powder instead of liquid vanilla.

Sesame Seeds: Sesame Seeds are commonly used in stir-fries, Jewish and Chinese confections, and Middle Eastern dishes. It is also used in breads, candies, main dishes, as a garnish on pasta and vegetables, and for its oil content. A simple start in trying sesame seeds is to sprinkle them over green beans. My daughter loves this.

Sage: Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States. It is a beautiful little soft velvet leafed plant and is a nice accent to your flower beds. Enjoy the looks and aroma in your garden and use it to cook - 2 uses in 1!!

Rosemary: Another great addition to your flower beds! Rosemary is an herb in the mint family. It is a small evergreen shrub whose 1 inch leaves resemble curved pine needles. Rosemary is used primarily in lamb, pork, chicken, and rabbit dishes.

Red Pepper: Some manufacturers use the term Cayenne Pepper to refer to a hotter version of Red Pepper. Red Pepper is used to achieve the characteristically hot flavor of Mexican, Creole, Cajun, Thai, Szechwan, and Indian cooking. It also is used in chili, Spanish rice, and barbecue sauce as well as meats, salads, and casseroles.

Parsley: This is another easy to grow herb for your garden beds. I grow the curly leaf kind because I found it more decorative. Use fresh or dried Parsley as a garnish in soups, salads, meats, vegetables, and sauces. It is also an excellent breath freshener. It is high in vitamins A and C, and contains iron, iodine, and copper.

Paprika: Paprika is the main flavor in Hungarian dishes like Goulash. In the United States, it is often used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles. Spanish Paprika flavors shellfish, rice, and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads.

Oregano: Since Greek and Roman times it has been used with meats, fish, vegetables, and as a flavoring for wine. Before World War II, Oregano was almost unknown in the United States. However, its popularity skyrocketed with the popularity of pizza. It is also awesome in homemade spaghetti sauces.

Onion: Dry onion is so commonly used at my house that I purchase mine in the big #10 cans instead of the little spice jars. Onions are popular everywhere in the world. Fresh onions are used as both a condiment and a vegetable in almost any savory food. Fresh onions are easy to store for prolonged periods in a cool dry place. Just knot them off in the legs of an old clean pair of pantyhose and hang them from a nail. Cut them off one at a time for use.

Mint: Mint is the dried leaf of a perennial herb. There are two important species, Mentha spicata L. (spearmint) and Mentha piperita L. (peppermint). Fresh mint is easy to grow. Too easy in fact. It will take over your entire garden and is quite a nuisance to get rid of. I suggest growing fresh mint - but do it in a container. Cooking uses include mint jelly served with lamb, sprinkled in peas, or in chocolate desserts. I prefer to use mint for it's medicinal values. Steep 12 -15 fresh mint leaves in a cup of boiling water to make a mint 'tea' for tummy aches. I used this in Ashley's baby bottles when she was fussy with a tummy ache and it worked wonders. For older kids and adults, add a teaspoon of honey to sweeten the mixture. I will also take a fresh spearmint leaf and hold it under my tongue as a natural breath freshener and appetite suppressant. I also use spearmint and peppermint oil in honey cream mint food storage candy recipes. The recipe has been added to the article at the bottom of this blog entitiled 'my food storage favorite recipes'.

Garlic: Garlic is used in cuisines throughout the world. It is indispensable in Chinese, Italian, and Mexican foods. Fresh garlic can be stored the same as onions (ssee above). When purchasing from the spice rack section - be sure to get garlic powder instead of garlic salt - which of corse contains salt and that is what we are trying to cut.

Cumin: Cumin is frequently used in Mexican dishes such as chili con carne and hot tamales.

Cream of Tartar: Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine. Cream of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder.

Cloves: Cloves have been used for thousands of years. One of the earliest references to them says that the Chinese, in order to approach the emperor, had to have a few Cloves in their mouths to sweeten the breath. Cloves are used in spice cookies and cakes.

Cinnamon: Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages.

Bay Leaves: Bay Leaves, a staple in American kitchens, are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaisse and bouillon.

Basil: Basil is widely used in Italian cuisine and is often paired with tomatoes. It is also used in Thai cooking. The herb complements meat, vegetables, cheese, and egg dishes.

Allspice: It is not a blend of "all spices," but its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg. Allspice is used in Jamaican jerk seasoning and in Jamaican soups, stews, and curries. It also is used in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages.

So remember - If variety is the spice of life - spices should be the variety in your food storage!!