How to Use Fresh Herbs and Spices

Friday, January 9, 2009

Herbs and spices are not only useful for adding depth and flavor to food but are also examined for their use in promoting good health.

How to use fresh herbs and spices such as cooking is always the sign of a good leader, but new research shows that not only herbs and spices make food taste better to help them visit, but can also food better for you. Therapeutic potential for a wide range of culinary herbs and spices are carefully studied in the world. Most of this research is focused on three areas: anti-oxidant, anti-bacterial effect and antiviral effect. The investigation has not in most cases is convincing enough to recommend that one of the herbs and spices to concentrate. Scientists recommend, however, that we are a large number of herbs and spices in our well-balanced diet. Now more than ever it is important to the range of uses of herbs and spices in your own kitchen. Included is information on ten of the most commonly used herbs and spices.

Basil should contain both anti-bacterial and anti-inflammatory. Research has shown that basil May also reduce cholesterol levels. The most common form of basil is "Basil", although many other varieties are available. Basile has a taste reminiscent of licorice and cloves, and often found in pasta dishes, such as pairs and garlic and tomatoes, which makes him very popular in Mediterranean cuisine. Basil is also good with fish, roast lamb, chicken, duck, goose, pulses and eggs. Basil flavor intensifies when cooked.

Cayenne pepper, contains high levels of antioxidants and it is believed the fight against infection, circulation, aid digestion, and stimulate metabolism. Interestingly, some researchers believe that the chili can combat the pain. Cayenne pepper is often referred to as "red pepper" and is very pungent spices - a little goes a long way. This spice is often used in ethnic dishes, especially in the Mexican and Thai food.

Cilantro is proposed to help digestion and helps remove toxic metals from the body. Coriander has a citrus-like "taste is often described as" strong "or" sharp "and is usually in the Mexican and Asian dishes, including salsa, guacamole, salads and cold soups. Cilantro should not be exposed to heat, and is used with raw foods.

Cinnamon is cited as an anti-inflammatory and anti-microbial plants. Cinnamon is also considered by some to lower blood sugar and lower cholesterol and triglycerides. Cinnamon is usually associated with cakes and other sweets, but also pairs with lamb and spicy dishes.

Fennel contains high levels of antioxidants, is considered a digestive aid, and May have anti-inflammatory properties. Fennel seeds often found in stews or Italian sausage and rubbed on pork and chicken, seeds on the ground, it can be used in bakery products, bulb and stem is used as a vegetable and is often roasted with other vegetables, stewed with meat or eaten raw. Fennel is often described as a taste similar to anise.

Garlic is believed to be built through the anti-microbial immunity ways to protect against gastro-intestinal and colorectal cancer, and possibly aid in the prevention of cardiovascular disease by lowering cholesterol and blood pressure. Garlic can be used in a wide range of foods, including soups and stews, sauces, dishes with scallops, marinades and vinaigrettes.

Ginger is supposed to act as an anti-inflammatory and helps circulation. Ginger is also believed in the people calm the stomach, hence the common advice to drink gingerale when you suffer from stomach complaints. Researchers have recently begun studying the ginger for possible pain relief properties. Ginger is a bit of pepper and the sweet taste and is often used in Asian and Indian cuisine and added to stir-fry, curry, vegetables, soups, marinades, chicken and beef dishes and dressings.

Peppermint contains a high level of antioxidants and is known as a gastric pacifier. Peppermint also believe to contain anti-virus, anti-and anti-microbial substances. Peppermint is also investigated for possible use as an analgesic, or to help relieve pain visit Fresh mint is often used in the gazpacho, fruit compote, dishes with carrots and peas, strawberry desserts and salads. The oil of peppermint is often used in the preparation of sweets and candies.

Rosemary contains high levels of antioxidants, presumably contain anti-inflammatory and possibly help improve memory. The rosemary flavor is often correlated with lemon and pine. Rosemary is often used in dishes with potatoes and squash, egg dishes and fish and meat (especially lamb). Rosemary is often added to stews, but once the taste was on the dish.

Thyme immune properties and would act as an antispasmodic. Thyme is often used in stews and soups. Thyme is very versatile and goes well with most dishes with meat, poultry, fish, shellfish or vegetables.


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