Spice Tips and Health Benefits

It’s important to periodically check your seasonings to make sure that they aren’t getting too old. Here is a guide, according to McCormick spices. 
• Extracts: 4 years (except for pure vanilla, which lasts indefinitely)
• Ground spices: 2-3 years
• Herbs: 1-3 years
• Seasoning blends: 1-2 years
• Whole spices (such as cinnamon sticks and peppercorns): 3-4 years

When you think of herbs and spices, you probably think of cooking and adding them to add some flavor to your cuisine. Instead of being stored in your kitchen cabinet, you might want to consider keeping them in your medicine cabinet. Herbs and spices have been used for centuries for teas, compresses and other medicinal purposes. 

Herbs and spices come from plants, so what’s the difference between them? 
• Herbs – the leafy, green part of a plant.
• Spices – the bark, berries, fruit, root, seeds or other parts of the plant.. 
Together, along with healthy food choices can help support your health and wellness. Use herbs and spices to replace regular table salt and artificial chemicals. 

While you think of using cinnamon in your baking or on your oatmeal, cinnamon has been shown to lower your glucose, triglyceride and cholesterol levels. It can also help with menstrual cramps and acts as a blood thinner. If you have frequent UTIs, you might want to increase the cinnamon in your diet. Dill, peppermint and thyme are herbs that are loaded with antioxidants. Other alternative, holistic, disease-fighting and natural healing ingredients hiding in your kitchen includes: 

• Allspice - Digestion. If you experience flatulence and/or diarrhea, you might want to give allspice a try. It's also helpful in a compress for arthritis.
• Basil - Multi-use. Basil is loaded in vitamins A & C, as well as phosphorus and calcium, iron, magnesium and potassium. It can have a positive impact with your eyesight, hair and your cardiovascular system. Use in a tea to help with digestive issues, headaches or fever.
• Cardamom - Indian spice. Great to use when you are experiences indigestion, gas and colic. Also has a warming effect on your body.
• Chili Powder - Anti-inflammatory. Capsicin, has anti-inflammatory benefits that can help relieve achy joints and arthritic swelling. 
• Coriander - Also known as cilantro. Frequently used in Mexican food and is a great source of iron, magnesium and manganese as well as phyto chemicals. It is also great to help remove toxins from the body. 
• Curry Powder - Protects your brain. Contains curcumin which may help fight Alzheimer's. 
• Feverfew - Migraines. If you suffer from migraines, make a tincture of feverfew to see about getting relief.
• Garlic - Helps your heart. Garlic consumption has the potential to lower your triglyceride and total cholesterol levels. It also increases your "good" cholesterol.
• Ginger - Anti-inflammatory. Create a compress and use on your chest for allergies, colds, and bronchitis, on your abdomen for cramps and on inflamed joints. Also great in a tea.
• Ginkgo Biloba. - Memory-boosting. Not only does Ginkgo biloba help boost your memory, but it is also a great anti-inflammatory and helps with asthma, tinnitus, fibromyalgia and helps you deal with altitude sickness.
• Oregano - Loaded with antioxidants. It may be good on Italian food, but it has antioxidant activity than any other herb. 
• Rosemary - Anti-inflammatory. Rosemary may help your circulation, your immune function as well as potentially reduce the severity of asthma attacks.
• Tumeric - from Indian medicine. This herb is a member of the ginger family and as been used for generations in Indian medicine. It has the potential to prevent Alzheimer's.
• Wasabi - Ulcer prevention - This Japanese horseradish is thought to be able to kill the bacteria that causes ulcers. In addition, it may fight tooth decay. 

Spices don't just spice up what you eat, but they can spice up your life and enhance your overall health and well being, both inside and out. 

Enjoy!

            Ingrid

Some Tips For Around the Kitchen

I thought you might want some kitchen tips that I found over at E-Books.  I hope you find some of them helpful.  

Kitchen Tips

 * To slice meat into thin strips, as for Chinese dishes -
    partially freeze and it will slice easily.

 * A roast with the bone in will cook faster than a boneless roast -
    the bone carries the heat to the inside of the roast quicker.

 * For a juicer hamburger add cold water to the beef before grilling
    (1/2 cup to 1 pound of meat).

 * To keep cauliflower white while cooking -
    add a little milk to the water.

 * Let raw potatoes stand in cold water for at least half an hour
    before frying to improve the crispness of french-fried potatoes.

 * Buy mushrooms before they "open." When stems and caps are attached
    snugly, mushrooms are truly fresh.

 * Lettuce keeps better if you store in refrigerator without washing
    first so that the leaves are dry. Wash the day you are going to use.

 * Do not use metal bowls when mixing salads.
    Use wooden, glass or china. 

 * A Perfect Pastry Crust?  In your favorite recipe, substitute a
      4:1 ratio of lard:butter.

 * To make your own corn meal mix: combine 1 cup corn meal, 1 cup
      all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking
      powder. You can store it in a tightly covered container for
      up to 6 months.

 * It's important to let a roast -- beef, pork, lamb or poultry --
      sit a little while before carving. That allows the juices to
      retreat back into the meat. If you carve a roast too soon,
      much of its goodness will spill out onto the carving board.

 * Microwave a lemon for 15 seconds and double the juice you get
      before squeezing.

 * Microwave garlic cloves for 15 seconds and the skins slip
      right off. 

 * When slicing a hard boiled egg, try wetting the knife just before
   cutting. If that doesn't do the trick, try applying a bit of
   cooking spray to the edge.

 * Rescue stale or soggy chips and crackers: Preheat the oven to
   300F. Spread the chips or crackers in a single layer on a
   baking sheet and bake for about 5 minutes. Allow to cool,
   then seal in a plastic bag or container.

 * The best way to store fresh celery is to wrap it in aluminum
   foil and put it in the refrigerator--it will keep for weeks.

 * Store freshly cut basil on your kitchen counter in a glass
   with the water level covering only the stems. Change the
   water occasionally. It will keep for weeks this way,
   even develop roots! Basil hates to be cold, so NEVER put
   it in the refrigerator. Also, regular cutting encourages
   new growth and healthier plants. 

 * A dampened paper towel or terry cloth brushed downward on a cob of
   corn will remove every strand of corn silk. 

 * Fresh eggs' shells are rough and chalky; old eggs are smooth and
   shiny. 

 * No "curly" bacon for breakfast when you dip it into cold water
   before frying. 

   Enjoy!

            Ingrid