“Curries, Spices and More…” Cook book is released on Amazon.com.
I could not live without them. They envelop all the cooking I do. If my kids do not have spices in their food they do not find the food tasty enough. Spices make for variety in dishes. A vegetable, fish, meat or a bird can be cooked in a myriad of ways because of the use of spices.
I also use spices and herbs to treat common ailments. For a toothache a clove works wonders. Ginger helps relieve cold symptoms and is great on the stomach. My kids eat raw ginger to stop bilious attacks.
Curcumin, which is the active ingredient in turmeric, “has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease and other chronic illnesses,” according to a review in Advances in Experimental Medicine and Biology. A glass of milk with a half a teaspoon of turmeric stirred in it, helps build immunity.
Capsicum which is the active ingredient in cayenne pepper, has been shown to help with weight loss and also helps circulation. Cinnamon is popular in Chinese medicine for its antioxidant properties.
The staples in my daily kitchen are cayenne (red chillies), turmeric, mustard seeds, coriander, cumin, black pepper, cinnamon, cloves, cardamom, onions, ginger and garlic. I also use poppy seeds, Bishop’s weed (ajwain), fenugreek, bay leaves, star anise, mace, asafetida, nutmeg, nigella seeds, fennel seeds, tamarind, and kokum. You just need a spice or two to change the texture and taste of a dish. I hope you will experiment with spices through the recipes on this blog and our new book to be released soon…