The Basics Of Spices

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The Basics Of Spices

Dried seeds (caraway and celery),
fruits (allspice and chilies),
roots (sassafras, angelica,
sarsaparilla, licorice and
horseradish) and barks (cinnamon)
make up the family called Spices.

Used in small quantities they are
used as food additives or more
specifically flavoring for foods.

Spices are usually ground into a
powder, unlike herbs which are the
leafy part of a plant, which can
be used fresh or dried, like basil
or oregano.

Certain of the spices serve
multiple purposes, such as
turmeric which is also a
preservative; licorice and garlic
which are also used medicinally
and garlic which is also used as a
vegetable.

Some spices are used in religious
rituals, burning sage is used by
the Native Americans in many of
their rituals for cleansing;
however, sage is actually an herb.

Cinnamon is used as a base for
many perfumes, including Tabu by
Cody.Spices have been around sin
the beginning of human history,
and were some of the most valuable
trade items in the world in
ancient times.

Joseph was sold to spice merchants
and the male speaker in the Song
of Solomon refers to his love as
many types of spices.

Explorers including Vasco Da Gama,
who sailed to India from Portugal,
and Christopher Columbus, both
were either in search of spices,
or used the find of new spices to
peak the interest of investors in
their travels.

Spices have been used for
centuries to excite the senses and
defend against illness. Cinnamon
not only tastes good, but has been
show to reduce the growth of
bacteria that may cause food
poisoning, this includes only 1
teaspoon in bottled apple juice.

Garlic, sage and clove assist in
keeping cooked hamburger from
spoiling by cutting down on food
contamination. Using spices on
your outdoor cooking could keep a
picnic from being ruined by food
poisoning.

Spices are an amazing part of
cooking, increasing not only the
aroma and flavor of food, but as a
serious part of remaining healthy.

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