Bridget wrote:
>My problem seems to be that everytime I try a recipe I have to run out and
>buy a new spice. Can someone recommend a "typical" spice cabinet?
The following are my recommendations for a complete herb and spice cabinet,
and a few of the foods they go well with. I hope this helps!
Chad
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HERBS AND SPICES
basil
allspice
onion powder
ginger
sage
chili pepper
paprika
dill
cinnamon
thyme
garlic powder
curry powder
oregano
rosemary
red pepper
marjoram
tarragon
dry mustard
cumin
saffron
nutmeg
Basil and Oregano
These spices are great for tomato-based dishes like pasta sauces, soups,
and pizza.
Curry Powder
This spice has a similar taste to butter and goes well with potatoes, rice,
and pasta. It also works well in place of salt. Some people enjoy it on
popcorn!
Ginger
Ginger is a strong spice that goes very well with rice, Japanese noodles,
and
carrots.
Red Pepper, Chili Pepper, and Paprika
All are all very good flavor enhancers. Red pepper is often used in
vegetable stews, baked beans, and pasta. Chili pepper is milder and helps
make chili powder, which goes very well
with chili, rice, potato chips (baked/low-fat variety), dips, sauces, and
Mexican
foods. Paprika will color food as well as flavor it. It goes well on
macaroni salads, potato salad, and
on baked potatoes.
Garlic and Onion
Both come in different forms: powdered, granulated, ground, chopped, or
sliced. If you actually
want to see and feel the garlic or onion on your food, buy it whole,
minced, chopped, or sliced. If
taste alone is what you're after, powdered or granulated will work fine.
Both onion and garlic go
great on potatoes, vegetables, and pasta. Scientific research has shown
that
garlic may lower blood pressure, cholesterol, and prevent cancer.
Cinnamon
A sweet spice, cinnamon is very good in desserts. Cinnamon is a great way
to add more flavor to
low-fat desserts without more sugar. Nutmeg and allspice also work well.
Cinnamon is also very
tasty sprinkled on muffins, toast, and popcorn.
Other helpful spices include rosemary, sage, tarragon, marjoram, cumin,
saffron, thyme, dry
mustard, and dill.
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