The Importance of Spices & Herbs in Cooking
Spices are an integral part of vegetarian food, adding an amazing aroma and zest. For a long time in India and Asia, spices have been used in cooking from generation to generation. Often times they are used without knowing the real effect of particular spices in food. But with advances in science research, their values and importance – outside of adding that great flavor – have grown. Studies have shown that adding spice to your life may reduce heart disease and diabetes, prevent harmful bacterial growth, and aid in overall wellness. Seasonings are a concentrated source of disease-fighting phenols. One needs regular doses in small amounts. Spices can also be used to offset foods’ negative effects.
For example, in recipes that use milk, adding nutmeg is recommended to relieve intolerance. Nutmeg in combination with cardamom becomes a tasty mixture that aids the digestive tract in processing milk products! Spices can be stored dry in an airtight container and have approximately a two-year life span. Herbs such as bay, basil, thyme and dill are often times better fresh.
My friend Sushma has started a simple kit of 12 widely used Indian spices. The kit is affordable and you can order it through her website www.pinchofthis.com. I am sure this kit will be very helpful for new chefs.