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Uses of Culinary Herbs and Spices

Theoldsaying,Varietyisthespiceoflifeisequallyapplicabletoyourdiet.Life certainlybecomesmoreinterestingwhenthereisvarietyinyourmeals,with foodsthatcarrythedelicateflavoursandaromasofdifferentherbsandspices. Herbsandspiceshavealwaysbeenapartofthehumanstoryfromtheearliest beginningsofcivilisation.Egyptiantombsmorethan4,000yearsoldhavebeen foundwithtracesofanise,marjoram,cuminandotherherbsandspices.Ancient Europefoundmanyusesofrosemaryasameatpreservative.Herbswereused extensivelyinmedicineandmanyplantsbecameessentialmedicines,butalso foundusesasfoodflavouringsandpreservatives. Inrecentyears,thepopularityoffreshherbshasgrown.Chefslooktoherbsto enhancetheirdishesortoproducenewanddifferentdishesfortheirmenus. Peoplearelearning,fromtelevisioncookshowsandothersources,howtouse herbsandspicesandwithwhattypesoffoodstheycanbeused. Thewordherbreferstoplantsthatdonothavewoodystemsandusuallyfound incoolerclimates.Herbscomefromtheleafyandfleshypartsoftheseplants, andareusedinfreshordriedform.Theylendflavourandprovidenutrientsto nearlyeverykindoffoodandcuisine,includingprocessedmeats,breads,sauces, saladsandsoups.Herbshavelowcontentofessentialoils,whichmakestheir flavoursdelicateandsubtle. Thewordspicesreferstovegetativesubstancessuchasflowers,buds,seeds, fruits,bark,androotsofplantsandtrees,mostofwhichgrowintropicaland semitropicalclimates.Spiceshavehighcontentofessentialoils,whichmakes themhighlyaromatic. Thebasicruleintheuseofherbsandspicesistomakethemenhancetheflavour ofthemainingredient.Howthisisdonedepends,inthefinalanalysis,onthe cook.Theycanbeusedbythemselvesorinacombinationoftwoormore.Itis reallyuptothecooksflairforexperimentation. Indeed,cookingwithherbsandspicescanprovideaflavourofadventuretoany meal.Manyherbsseemtogiveofftheirbestflavourswhenmixedintofoodsthat originatefromothercultures.Youmayhavenoticedhoworeganoworksbestin GreekorItaliandishes,gingerinmanyAsianrecipes,ortarragoninFrenchfood. DillmaygiveyouthearomaofSwedishcooking,whilecombinationsofcilantro, garlic,andcayenneevokeimagesofThaicuisine. Herbsandspicesperformmuchbetterwhenkeptrelativelyfresh.Age,heat,and exposuretoairresultinthemlosetheirflavour.Culinaryprowesscanbecome muchmorepronouncedwithfreshherbsandspices.

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Generally,herbflavoursaremaximisedwhenyouaddthemwithinthelastfew minuteofcooking.Thisisdependentonthemealyouarecookinghowever. Often,thelongertheyareexposedtoheat,thelesspotenttheirflavourswill become.Herbsareoftenabletoreleasetheirflavoursbetterwhensoaked1030 minutesinsomeoftheliquidthatwillbeusedintherecipe. Someherbshavestrongflavours,whileothersaremoredelicate.Butveryfewof themareabletoretaintheirflavourwhencookedforalongtime.Bayand rosemaryhowever,maybemorepleasantwhenallowedtosimmerlonger. Oreganoandthymeflavoursremainrobustevenwhencookeddowntonothing, yetareequallypleasingwhenusedfresh.Forsomedishes,oreganoandthyme maybeaddedearlytoallowtheflavourstomellowandthenrechargethearoma withalightsprinklingoffreshleavesjustbeforeserving. Otherherbssimplydisappearwhencookedtoolong,suchasfreshbasil,dill, fennelandmarjoram.Itisbesttowaituntilthelastminutebeforeaddingthem. Tobringouttheflavourinseeds,suchascoriander,fennelandcarawayseeds, youmayliketotoastthemlightlybeforecoarselycrushingandaddingthemto yourcooking. QuickTip:Iftherecipeyouarecookingcallsforbayleavesorherbsthatshould beremovedbeforeserving,youcanplacethemintoastainlesssteelteaballorin bundleduplayersofcheesecloth.Attachtheteaballorbundletothepot handlesforquickremoval.

Herbs,Spicesand Combinations
Thelistbelowisnot exhaustive,butthemore popularherbsandspicesto cookwithareincluded.

Herbs

Basil Basilhasasweet,minty,andmildpepperyflavour.Basilcomesfromthemint familyandisverysuitableforchickenandfishrecipes.Basilisverypopularin Italiancooking;itisaperfectadditiontomanylightsaladsandservesasthe basicingredientinpesto.

Keynutrients:vitaminsA,B1,B3,C,calcium,iron,magnesium,phosphorus, potassium,zinc,manganese,pantothenicacid,andfolate.

BayLeaves Bayleaves(alsocalledlaurelandsweetbay)arethedriedleavesofthe evergreenlaureltree.Bayleaveshaveawoody,mildlyastringentflavourwitha hintofmint.Bayleavesprovidewonderfulflavourstomeats,fish,poultry,stews, andvegetables.Bayleavesshouldberemovedbeforeserving.

Keynutrients:calcium,iron,magnesium,phosphorus,potassium,zinc, manganese,vitaminsA,B2,B3,B6,C,andE,folateandfibre.

Chervil/Coriander Chervilhasaromaticlacyleavesthatbringtofoodasweet,aniselikeflavour. Muchlikeparsley,chervilcanbeusedtogarnishorflavouralmostanydish.It combineswellwithotherherbs.Cookingbeginstodestroytheflavourofchervil, soitshouldbeaddedatthelastminute,instead.

Keynutrients:calcium,iron,magnesium,phosphorus,potassium,zinc, manganese,vitaminsA,B1,B2,B3,B6,C,andE,folate,andfibre.

Dill(alsodillseed) Dillhasaslightlybittertasteandunusualbutquitefascinatingfragrance.Dillcan beusedtoflavoursalads(especiallyGreeksalads),fish,andlamb.Dillisa naturalpreservative,makingitaverywelcomeflavouringwhenmakingpickles.

Keynutrients:calcium,phosphorus,sodium,potassium,iron,vitaminsA, B1,B2,andB3.

Chives Chives,withslender,rushlikeleaves,impartamildonionlikeflavour.Chives maketheperfectgarnishbecauseoftheirdelicateflavourandbrightgreen colour.Youcanconsiderchivesasamildsubstituteforonionswhenthinkingof herbs.Chivescanperkupsalads,soups,broths,stews,omelets,scrambledeggs, andcookedvegetables.Forafinaltouchofdecorativeflair,placechives blossomsonyoursalads.

Keynutrients:asignificantamountofvitaminC,pluscalcium,iron, magnesium,phosphorus,potassium,zinc,manganese,vitaminsA,B,B2,B3, B6,andE,pantothenicacid,folate,andfibre.

Marjoram Marjoramisaperennialherbofthemintfamily.Ithasapleasingfragrantaroma andaflavoursimilartothymeforwhichreasontheyaretypicallyusedin combinationortoreplacetheother.Boththefreshanddriedleavesareusedas herbs.Marjoramcanbeaddedtoalmosteverydish,andusuallywitheggdishes, lamb,poultry,sausages,soups,stews,andvegetables.Itsflavourislostvery quicklyincooking,soaddmarjoramimmediatelybeforeserving.

Keynutrients:calcium,copper,iron,phosphorus,potassiummagnesium, manganese,vitaminsA,B6,C,andK,folate,anddietaryfibre.

Mint Mintreferstoover3,200speciesofaromaticperennialplantsofthefamily Labiatae.Morespecifically,mintreferstomembersofthegenusMentha peppermintandspearmint.Spearmintisthepreferredmintforlambaswellas foricedtea.Mintcanalsobeusedinsoups,stews,fishandmeatsauces.Mintis importanttosomedishes.Forexample,inEngland,lambwithoutmintsauce wouldbeunthinkable.

Keynutrients(peppermint):phosphorus,zinc,calcium,iron,magnesium, potassium,copper,manganese,vitaminsA,B2,B3,C,folate,anddietary fibre.

Rosemary Rosemarycomesfromanevergreenshrubofthemintfamily.Itbringsapungent, aromatic,andslightlybittertastetodishes.Rosemaryisgoodwithsoups,on broiledsteaks,orwithothermeatdishes,saucesandvegetables.

Keynutrients:calcium,iron,manganese,magnesium,potassium,copper, vitaminsA,B6,C,folateanddietaryfibre.

Parsley ParsleybelongstothefamilyUmbelliferae,whichincludescarrot,celery,fennel anddill.Freshanddriedleavesofparsleyareoftenaddedtofishandfishsauces, meats,sauces,soups,andvegetables.Lacysprigsofparsleyoftenaccompanya restaurantmeal,whereitusuallyremainsuneaten.Thisisunfortunate,because parsleyisnutritious.

Keynutrients:goodsourceofprotein,vitaminsB1,B2,B3,andB6, pantothenicacid,phosphorusandzinc;andaverygoodsourceofvitamins A,C,andK,calcium,iron,magnesium,potassium,copper,manganese,folate anddietaryfibre.

Oregano Oregano,amemberofthemintfamily,isthenamegiventomorethan40species ofperennialplantswhosedriedleavesimpartaparticularflavourtofood. Oreganoproducedincoolerclimatesisnotaspotentasthoseoriginatingfrom warmerclimatessuchasSouthernItaly. OreganoisusedextensivelyinItaliancookingandcanbeaddedtocheesedishes, chilibeans,fish,gravies,meats,sauces,sausage,salads,andsoups.Itcanbeused freshordried.

Keynutrients:potassium,copper,calcium,iron,magnesium,manganese, vitaminsA,B6,C,E(alphatocopherol),andK,folate,anddietaryfibre.

Sage Sagealsobelongstothemintfamily.Theleavesareoftendriedandavailablein whole,rubbed,orgroundformandcanalsobefoundinsomemixedspice combinations.Sageisusedforbakedfish,meatsandmeatstuffing,sausages,and sauces.

Keynutrients:calcium,iron,magnesium,manganese,copper,vitaminsA, B3,B6,C,E,andK,folateanddietaryfibre.

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Spices

Allspice Allspicegetsitsnamefromthecombinationofcinnamon,pepper,juniper,and cloveintheflavourofthisdried,unripeberryofaCaribbeanevergreentree. Sweetfoodsseemmoresavourywhenwholeorgroundberriesofallspiceare added.Addsomewholeallspiceberrieswhencookingstockorstew;ground allspiceisgreatinmulledcider,fruitdesserts,andpumpkinpies.Allspiceisalso knownaspimentoandJamaicapepper.

Keynutrients:calcium,vitaminsA,B1,B2,B6,C,andE,ironmagnesium, manganese,phosphorus,potassium,zinc,andfolate,anddietaryfibre.

Anise Aniseisamemberoftheparsleyfamily.Ithasahighlyaromatic,sweetflavour thatoftentastessimilartolicorice.ItisalsocalledstaraniseandChineseanise. UsewholeorgroundaniseseedsinmostAsiandishes,soups,andindessert recipessuchasspicecakes,cookies,fruitsandothers.

Keynutrients:calcium,iron,magnesium,phosphorus,potassium, manganese,zinc,vitaminA,B1,B2,B3,B6,C,E,pantothenicacid,and dietaryfibre.

Caraway Carawayseeds(actuallydriedfruitsofthecarawayplant)impartasharp, slightlybitterflavourwithsweetishundertonesonmeatdishes,soups,salads, stews,sauerkrautandcakes.Theflavourgoesespeciallywellwithapples,pork, duckandgoose.Thecarawayrootcanbeeatenasavegetable,whilecaraway seedoilworksnicelyinflavouringmeats.

Keynutrients:calcium,iron,magnesium,phosphorus,potassium,zinc, manganese,vitaminsA,B1,B2,B3,B6,CandE,folate,anddietaryfibre.

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Cassia CassiareferstothearomaticbarkofCinnamomumcassia,sometimescalled Chinesecinnamon.Truecinnamonhasamuchthinnerbarkthancassiabark. Cassiahasamorepungentandlessdelicateflavourthancinnamon.Butground cassiabarkisnoteasytodistinguishfromcinnamon,socheapcassiaspiceis commonlysubstitutedforthemoreexpensiverealcinnamon. Thestick(driedbark)cassiacanbeusedtoimpartflavourtodishes,suchas punches.Removethestickbeforeserving.Groundcassiaisbestusedin combinationwithallspice,nutmeg,andclovesforspicingmincemeat,curries, pilaus,meatdishes,desserts,andcakes.

Keynutrients(groundcassia):calcium,manganese,iron,vitaminK,anda verygoodsourceofdietaryfibre.

Cinnamon Truecinnamonisanevergreenbushortreewhichcanreachheightsof9m (30ft),butthecultivatedtreeisregularlyprunedtomaintainashrubheightthat facilitatesharvesting.Thebarkofthelowerbranchesarepeeledanddriedinthe sun.Bothstick(thedriedbark)andgroundcinnamonareusedextensivelyasa spice. Becausecinnamonflavourismoredelicatethancassia,itmakesabetter flavouringforsweetdishes,cakes,andcookies.Essentialoilisalsodistilledfrom theshootsandbark.CooksinArabcountriesputstickcinnamonincurriesand muttonstew,whichcreatesadistinctivecombinationofsubtle,pleasant flavours.
Keynutrients:calcium,manganese,iron,vitaminK,anddietaryfibre.

Cardamom Cardamomisamemberofthegingerfamily.Itsflavourisgrapefruitlikeand floral,withahintofmenthol.CardamomisusedextensivelyinScandinavianand Indiancuisines.Itisoftenusedinholidaybreads,fruits,andsweetvegetables suchaswintersquash,pumpkin,andsweetpotatoes.Useitalsowhenmaking homemadecurrypowder.

Keynutrients:calcium,iron,magnesium,phosphorus,potassium,zinc, manganese,vitaminC,vitaminsB1,B2,B3,anddietaryfibre.

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Pepper Peppersfromvinesbelongtoadifferentfamilythantheredorcapsicum peppers.Blackpepperisthedried,unripeberry,orpeppercorn,ofatropical perennialvine.Whitepepperismilderinflavour.Bothpeppersareuniversally popular.Theymaybeboughtaswholepeppercorns,aswellascracked,and coarselyorfinelyground. Pepperhasuniversalapplicationstovirtuallyalldishes,dependingonthetaste preferencesoftheconsumers.

Keynutrients:calcium,iron,copper,manganese,magnesium,potassium, vitaminsCandK,anddietaryfibre.

Ginger Gingerisoneofthebestknownofallspices,andisnowgrownalloverthe tropics.Gingerisavailableinbothfreshanddriedforms.Thedriedismorespicy andintenseinflavouring,andthefreshismoresubtle. Gingerisusedinnumerousfoodsincludingbeverages,biscuits,cakes,fish, sauces,andspicemixtures. ItisusedmostlyinsweetpreparationsinEuropeanandNorthAmerican cooking,buttheOrientusesitextensivelyforchutney,fish,meat,andpickles.

Keynutrients(groundginger):iron,magnesium,potassium,selenium, manganese,vitaminsB6andE,anddietaryfibre.Thegingerrootalso containsvitaminCandtracesofcopper.

Saffron Saffronspiceconsistsofdriedstigmasgatheredbyhandfromtheflowerofthe saffronbulb,whichisalowgrowingperennial,possiblynativetoGreece,Asia Minor,andIran.Itisveryexpensive,becauseonepoundofsaffronrequires about225,000stigmas. Saffronisusedtoimpartflavourandcolour(yellow)andisessentialinsome EuropeandishessuchasthewellknownSpanishchickenricedish,ArrozCon Pollo.

Keynutrients:iron,potassium,magnesium,manganese,vitaminsB6andC.

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Mustard(seeds) Mustard,amemberofthecabbagefamily,isgrownforitsleaves,whichareused insaladsandconsumedasgreens,anditspungentseeds.Mustardseedswhen dryareodourlessandflavourless.Whenitismixedwithwater,achemical reactionproducesanessentialoilthataccountsforthehottasteofmustard.This essentialoiliseasilydestroyedduringcooking,soitisbesttoaddmustardatthe lastminute. Wholemustardseedsareusedasflavouringduringpicklingandtoadd pungencytomanyfoods,includingpickles,meats,andsalads. Powdereddrymustardproducesasharp,hotflavourwhenitismoistened.Make suretousetheresultingpasteimmediately.Thisisusedforroastbeef,mustard pickles,sauces,andgravies. Preparedmustardisamixtureofpowderedmustardwithsalt,spices,andlemon juice,withwineorvinegartopreservethemustardspungency. Mustardleavesareharvestedwhiletenderandeatenasgreens.Mustardgreens areanexcellentsourceofvitaminsA,B,andC.

Keynutrients(powderedmustard):calcium,iron,magnesiumphosphorus, manganese,andsignificantamountsofselenium,anddietaryfibre.

Nutmeg Nutmegcomesfromanevergreentreethatproducesayellowplumlikefruit, insideofwhichistheseedthatisknownasnutmeg.Amembranecoveringthe kernelprovidesmace,anotherspice. Groundnutmegishighlysuitableforsweetfoodsandgoesverywellwithmeat, spinach,sweetpotatoes,andvegetables.

Keynutrients:significantmanganesecontent,anddietaryfibre,butitis highinsaturatedfat.

Paprika Paprikacomesfromsweetredpepper.Thepepperpodsaredriedandground, afterremovingthecoreandseedstoreducethepungency.Paprikaisthe nationalspiceofHungaryandisusedextensivelyinSpanishcooking. Hungariangoulashisnothingwithoutpaprika.Thespiceisusedtoaddflavourto chicken,fish,meats,tomatocatsup,andtomatojuice.

Keynutrients:magnesiumphosphorus,copper,manganese,iron, potassium,vitaminsA,B1,B2,B3,B6,CandE.

Combinations
Theartofcookingessentially involvestheskillofcombining herbs.Itistypicaltofavour onlyoneortwostrongly flavouredherbsandspicesin adish,butthefollowing combinationsmakefor interestingexceptions.

BouquetGarni Simplytieparsley,thyme,andbayinabunchedbouquetgarni,toaddflavourto stocks,soups,saucesandstews. Bouquetsgarnisarelittlebundlesofaromaticherbsandspices.Theideaisto containtheherbssothatonlytheirflavour(noflecksorfragments)will permeatethefood.Thebouquetgarnicanbemadeinvariousways:freshsprigs ofseveralherbstiedupinastring;freshordriedherbstiedinacheeseclothbag, orstuffedinastainlesssteelteaball;orfreshordriedherbsclampedbyastring betweentwostalksofcelery.Alwaysmakethestringlongenoughsothatthe looseendcanbetiedtothepothandlethisfacilitateseasyretrievaland removal. Theclassiccontentsofbouquetsgarnisareparsley,thyme,andbay. Peppercorns,wholeallspice,wholecloves,celeryleaf,tarragon,ormarjoramare occasionallyadded.Youmaywanttocomeupwithyourownbouquetideas.For instance,acombinationoflemonpeel,wholepeppercorns,andgarliccanimpart interestingflavourstosimmeringvegetables.Or,abundleofcinnamonstick, orangeand/orlemonpeel,andnutmegcanbeusedtoflavourwarmapplecider. Youcanmakebouquetgarnisinadvanceincheeseclothbagsandfreezethem. Addthebundletosimmeringfooddirectlyfromthefreezer. FinesHerbes Finesherbesconsistsofchervil,chives,parsley,andtarragon.Thecombinationis oftenstirredintosalads,sauces,andvegetables. Finesherbesmaybefreshlymincedandaddedtoomelets,sautsandother recipesattheverylastminuteofcooking.Finesherbesareespeciallyalluring becauseofthefreshnessoftheherbsandtheharmoniouscombinationthat createsasatisfyingflavour. QuatreEpices QuatreepicessimplymeansfourspicesandisusedinFrenchhautecuisineto flavourroastmeats,poultry,hardyvegetables,ordesserts.Thefourspicesarea groundcombinationofanyofthefollowing:cloves,mace,nutmeg,ginger, cinnamon,blackpepper,orwhitepepper.Quatreepiceswithoutpeppersare usedtospicepumpkinpies. CurryPowder Thereisnocurryplantusedtoproducecurrypowder.Actually,currypowderis acombinationofmanyaromaticspicesincludingcorianderseed,cuminseed, nutmeg,mace,cardamomseed,whitemustardseed,blackmustardseed, turmeric,fenugreekseed,chilli,ginger,peppercorns(whiteorblack),garlic, allspice,cinnamon,cayenne,andfennelseed.Theseareallgroundintopowder.

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CurrypowderisanecessityinEastIndiancuisineandhasbeenimportedto SoutheastAsianrecipes.Thaicurries(exceptforThaiMuslimcurry)donot includesweetspiceslikecinnamon,ginger,nutmeg,andmaceandincludelotsof freshbasil.Thaicurrypowdersarecommonlycombinedwithaliquidandused aspastes. Toenlivenitsexceptionalaroma,currypowdershouldalwaysbeheatedbefore eating. ChilliPowder Chillipowderisacombinationofgroundspicesandherbsthatalwayscontain driedchilliplusaselectionofgarlicpowder,oregano,allspice,cloves,cumin seed,corianderseed,cayenne,blackpepper,turmeric,mustardseed,and paprika.Aswithalldriedspiceandherbcombinations,chillipowderisbest whengroundasneededandheatedbeforeeating.Ifyoumustmakechilli powderahead,storeitinatightlycoveredglassjarkeptinacool,darkplace. ChineseFiveSpicePowder Chinesefivespicepowderisadried,groundcombinationofSzechuan peppercorns,cinnamon,cloves,fennel,andstaranise.Thecombinationisused forseasoningandasacondiment.Fivespicepowderprovidesitsbestflavours whengroundasneededandheatedbeforeserving.Ifyoureusingfivespice powderasacondiment,toastitfirstinadrysautpan.Ifyoumuststorefive spicepowder,keepituntoastedinatightlycoveredglassjarinacool,darkplace. PicklingSpice Picklingspicetypicallycontainsdillweedand/ordillseedalongwithanyofthe following:driedchilli,mustardseed,bay,allspice,whiteorblackpeppercorns, cinnamon,cloves,corianderseed,turmeric,cardamom,ginger,celeryseed, garlic,mace,andnutmeg.Thebasicideaistochoosespicesaccordingtotheitem youwanttopickle.Cucumberpickles,forinstance,maybeenhancedbydill, mustardseed,celeryseed,garlic,andblackpeppercorns.Whileyoucould combinecinnamon,nutmeg,bay,andpeppercornstopicklecarrots. GaramMasala GaramMasalaisanorthernIndianspiceusuallyaddedtomeatdishesasafinal seasoning.GaramMasalacombinescardamonpods,bayleaves,black peppercorns,cuminseeds,corianderseeds,cinnamonstickandclovestogether andgroundtoafinepowder.GaramMasalaisbeststoredinasmallairtight containeruntilneeded.

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Growing and Storing Your Own Herbs & Spices

Areliablewaytoassureyourselfofareadysupplyofherbs,especiallythosenot easytoobtainand/orthosethataremosttastywhenusedfresh,istogrowthem inyourownherbgarden.Allyouneedissomespaceandgoodsoilfora utilitariangardenofkitchenherbs.Onceplanted,herbsprettymuchtakecareof themselves. Thebesttimetogatherherbsismidmorning,afterthedewisgonebutbeforetheheatofthe sunhascausedessentialoilstoevaporate.Ifyoureharvestingherbsfordrying(orother preservationmethods),trytotimeitforthemost desirableconditions.Theidealweatheristwo consecutivedaysofsunafteradayofdeep wateringorsoakingrain. Thisensurestheleaveswillbechockfull ofnutrientsandessentialoils Herbsandspiceslosetheir flavoursandaromatic substancessoonafter crushingorgrinding.This onlymeansitisimportantto pickfreshherbsand,inthe caseofdriedherbsand spices,togrindorcrushthem, ascloseaspossibletothetime ofactualuse. Beforeyouprepareherbsfor longerstorage,ithelpstoplacethe cutstemsinajarofwaterandputthe freshpickedherbsintherefrigeratorfor anhourortwobeforecleaningthem.

Health Benefits
HealthBenefits Manyherbsusedinthekitchenhavealsobeenusedformedicinalpurposes.This isatestamenttothehealthbenefitsthatherbsandspicescanprovide.The nutrientcontentsofpopularherbsandspicesareloadedwithvitamins,minerals, andantioxidants,whichstrengthenyourimmunesystemandhelpprotect againstdiseases.Amoredetailedviewofvitaminandmineralcontenthasbeen providedabove. Itmaycomeasasurprisethatasingleteaspoonofchillipowderorpaprikahas enoughvitaminA(intheformofbetacarotene)tofulfil16%ofyourdaily requirement.Manyculinaryherbsandspicealsopossessdistinctantibacterial properties,whilethreeofthemgarlic,oreganoandallspicearepowerful enoughtofightvirtuallyallmicrobes. Scientificstudieshaveshownthattheseantibacterialpropertiesbecomemost effectivewhenseveralherbsandspicesarecombined.Thevariouscombinations developedbymanyculturesreflectthisantibacterialsynergy.Researchershave observedthattheherbsandspiceswiththemostpotentantioxidantproperties originatefromwarmerclimates.Thisreconcileswiththefactthatmicrobesand peststhatspoilfoodsthrivefasterinhighertemperatures. Beyondthescience,however,youcannoticethatflavourfulfoodsorevenjust theanticipationofflavourfilledmealassuggestedbyalluringappearanceand enticingsmellsprovokedbyherbsandspicesstimulatesalivasecretionsin yourmouth.Salivacontainsanenzymeimportantindigestionofstarches;it moistensandsoftensfoodforeasierswallowing.Theflavoursalsotriggerthe stomachtoproducegastricjuicesnecessaryfordigestingyourmeal.Themore appetisingtheflavoursinyourfood,thebetteryourdigestionwillbe.Withmore efficientdigestion,youwillbebetternourishedandhealthier.

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The Paleo Cookbooks provide you with a range of dishes for every occasion - from light no-fuss meals through to dinner parties, family celebrations and summer salads.

Using foods provided by Mother Nature that provide the principles for healthy living, these exciting and framework and flavorsome recipes using foods which are basic to our biology system will help you experience wonderful and our digestive results in your health and help to achieve positive results such as:

Increased Energy - Increased Sex Drive - Clearer, Smoother Skin - Weight Loss Results - Better Performance and Recovery from Exercise - Stronger Immune System
These paleo recipes are easy to follow and use wonderfully fresh ingredients, with the emphasis on flavor and visual appeal. The Paleo Cookbook provides a wealth of ideas and recipes for a collection of mouth watering meals. Simple and Easy to Create Recipes with clear step by step instructions you will be able to produce paleo friendly meals that get rave reviews from friends and family every- time!

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