Healthy food and meals can loose their excitement. Especially when you take away the fats, sugar, and salt. Wait, I am to entice you to eat healthy. Hang with me. Decades ago salt was left by the way side as a primary means to flavor food for me. We are in deep with spices and herbs. By this I mean I get way too excited when they go on sale and enjoy picking them out. I am in deep. I love the choices, options, and various ways to can make different flavor profiles. I love that my food doesn’t taste bland and doesn’t cause me to bloat (salt does! bastard). Even better, this is a friends with benefits relationship. Most spices reduce inflammation which benefits your digestive system, joints, muscles, heart, and brain. Brain and body love. Certain herbs aid in memory and concentration, are rich in vitamins (some even have iron!), boost immune systems, and fight free radicals with antioxidants. If you are not familiar with free radicals, those are the bullies who pick on your healthy cells which may lead to cancer. You are constantly surrounded by free radicals. Herbs are a great free radical bully buster. Food love with benefits.
There are some things you need to know. Some spices and herbs may not be safe if you have diabetes or high blood pressure. Most help with that but a few may need to be run by your doctor. This is noted with that particular spice and herb below. Please practice spice safety. Herbs come in two forms: still looks like the plant (fresh) or confetti (dried). Dried herbs store for longer periods of time and organic in a glass container is recommended. Dried herbs are in the spice aisle and fresh herbs are in the produce section (in a bunch you bag or in a plastic container). Spices can be whole or ground. I haven’t picked a side and don’t see a reason too. I am passionate about trying to stick with glass and organic when possible. Dried spices and herbs are more at home in a dry, cool place. They don’t do well in direct sunlight. Let them live their vampire existence in a dry cabinet away from heat.
Now the good stuff. I kept this list basic with it’s benefits, draw backs, flavor profiles, and what I use them in. Have at it.
That’s the short list. These are common in many recipes which gives you a great base for cooking. As you expand you will find there is so much more love out there.
Namaste and rekindle the food love