SCJ_May19

Spice up your life!

Dried herbs and spices are essential to a good kitchen.

Not only do they add flavour to your dishes, they are easily available, convenient to use and have antioxidant powers too. Here are Take Stock’s top 10…

Parsley

Dubbed the most popular herb, parsley is more than a decorative garnish. It contains vitamins K, C, and A. Use in pasta dishes, or sprinkle on fish and chicken.

Oregano

Great antioxidant: one teaspoon equals three cups of  broccoli. Ideal for Mexican and Mediterranean dishes; try on sliced tomatoes with black pepper and extra virgin olive oil.

Ground turmeric

Used for its yellow colour more than its woodsy flavour, turmeric is good source of manganese, iron, and vitamin B6. Add to curries, or to flavour stir-fried veggies or rice.

Curry powder

Curry is a mix of many spices including chilli. Give dishes a little kick with a mild curry powder or a punch with a hot one. Pick  or  mix a blend to suit your customers’ taste.

Basil

Popular Italian seasoning, source of magnesium with anti-inflammatory and antibacterial characteristics. Great in pesto and white meats; cooking spoils the flavour so add last.

Ground paprika

This versatile spice adds depth and complexity to simple dishes. High in vitamin C, it’s best in beef/chicken stews, fish dishes and in dry rubs.

Ground cumin

Native to the Mediterranean and Asia, cumin contains heart-healthy antioxidants, cuts anaemia risk and fights infections. Use in soups, entrées, salads and curries.

Thyme

Two teaspoons contain more than half the dietary reference intake (DRI) of vitamin K. Add to beans, egg and veggies or try with lamb. Great blended with bay and parsley.

Dill

An aromatic herb with a  fresh, distinctive aroma containing iron and calcium. Perfect for brightening creamy or salt-cured foods, salmon, stews such as borscht, yoghurt and veg.

Ground white pepper

Warm, pungent flavour and hotter than black. A digestif and source of manganese, iron and vitamin K. Works well on the table and in white sauces, mash, cheese or fish dishes.

Spice Tips: On the Shelf

Dried herbs and spices do lose their potency, so the way to get the best taste and value out of them is to store them well. Choose tightly sealed containers and store in a cool dark place. Government guidelines ‘best before’ is four years – two years for ground – but the best way to tell whether they are still usable is to taste and smell them. Let your senses be the judge!

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