We are all eating at home a lot more right now and if you are cooking, spices and herbs are a must. Although the terms are often used interchangeably, there is a difference. Spices come from the roots, bark and seeds of a plant, while herbs are the leaves. Some plants produce both such as the cilantro plant from which we eat the leaves (referred to as cilantro) and the seeds, (coriander).and herbs have been used for centuries for their culinary and medicinal purposes and they are integral to health in Ayurveda. Spices not only enhance the flavor of food, they also help prevent illness. Much research has been done on their medicinal benefits and many spices and herbs have been shown to possess antioxidant, anti-inflammatory, anti-carcinogenic, and glucose and cholesterol lowering activities as well as properties that affect cognition and mood. Many spices also possess anti-microbial properties that prevent bacteria growth and are therefore beneficial when preserving food.
Fresh herbs often have more health benefits, but dried herbs have stronger flavor. Spices in whole seed form have longer shelf life and can easily be ground in a coffee grinder. The volatile oils, where the benefits lie, tend to dissipate quickly once ground. If you are buying ground spices, try buying in small amounts so they don’t sit on the shelf for too long and become stale. When cooking with spices in seed form, it’s beneficial to dry roast them or cook with oil in the pan to release the oils prior to cooking the dish you are preparing.
Each week “Sunday Spice” will look at a different spice or herb to see what benefits it can add to your home cooked meals. Happy cooking and see you next Sunday!