11 Healthiest Spices (& How to Add Them to Your Meals) A growing body of scientific research confirms garlic’s reputation for benefiting the cardiovascular system, lowering cholesterol, reducing blood clots and preventing platelet aggregation, says medical herbologist Kirsten Hartvig.
Garlic has many culinary uses, she adds. “Crushing, cutting or chopping garlic brings out the quite strong, sharp flavor, which is so popular in cooking all over the world -- in dressings, sauces, pesto, purees, marinades and butters, for roasting, casseroles and stews.” Got a cold? Try steeping minced or chopped garlic in hot water to make a healing tea. Garlic is a traditional remedy for the common cold. 12 Not-So-Common Tips to Fend Off Cold and Flu. How to Grow your own turmeric. It is FAR better than buying it. Turmeric is one of the world’s healthiest foods.
Turmeric’s antiseptic and antibacterial properties make it great for cleaning and treating wounds, and its anti-inflammatory properties work well against joint pain and are effective for treating arthritis. Experts believe that turmeric may even have over 600 potential preventive and therapeutic applications and 175 distinct beneficial physiological effects. Turmeric has been found to replace man pharmaceutical drugs such as ibuprofen. Turmeric can be easily grown indoors. Turmeric is grown from rhizomes (root cuttings) similar to ginger. To grow turmeric indoors, just follow these simple steps: 1. 2. 3. 3. That’s all there is to it! Turmeric likes water. Turmeric takes between 6 to 10 months for the edible rhizomes to mature. Cut the needed amount off a finger at the edge of the pot and then return the soil. Kale Lemon Salt: An Unfussy Way To Add A Savory Punch Of Flavor To Nearly Anything. Adding a pinch of salt can really make a difference in an otherwise bland dish, but why not punch up the flavor with a more robust infusion?
This crunchy, savory salt is the perfect finishing touch to sprinkle on nearly everything, from a hearty pasta to a simple salad. Kale Lemon SaltRecipe by Heidi Swanson of 101cookbooks.com Ingredients1 sheet of nori seaweed (6-in. x 6-in.)Zest of 1 lemon1/4 c. flaky sea salt1/4 c. walnuts, chopped4 kale leaves, rinsed and patted dry Directions Preheat the oven to 300 degrees, with racks in the top and bottom third. De-rib the kale by removing the center stems. Place the nori, lemon zest and walnuts on the second prepared baking sheet, keeping ingredients separate.
Let all ingredients cool to room temperature. Add the salt to the kale mixture, and stir. Kale Lemon Salt can be stored in an airtight jar for up to two months. Another kale-inspired favorite: Kale Pesto is a great way to break free from the same old basil-based recipe. More from #OWNSHOW. Kitchen Geeks: Build This Periodic Table of Spices Rack. My old spice drawer had many issues: – out of space – tins not airtight – arbitrary alphabetical organization – no labelling for spice-impaired – selection had grown from base pantry ingredients to a “collection” Research led to a better organizational principle: botanical taxonomy as in Order-Family-Genus-Species, per the International Code of Nomenclature of algae, fungi and plants, 2012 (the Melbourne code); and International Code of Nomenclature for Cultivated Plants, 2010.
Arrangement into a periodic table shape was possible but too “cute” and wasted a lot of space. (A guy did a magnetic spice rack similar to this on Instructables, but used the crappy tins I was getting rid of, and took up 24”x36” of wall space that I don’t have, for half as many spices as I have.) I did have a doorless kitchen cabinet available, 11”d x 17”w x 30”h, after removing little-used wine shelves.
My compact “periodic” table formed the organizational backdrop for the spice rack. Night light mode Bam. A Guide To Using Herbs When You Cook (Infographic) This Infographic Tells you How to Best Use Herbs in Your Cooking. Make Your Own Vanilla Extract for Less Money (and Bigger Flavor) Three Oils You Need in the Kitchen (And One More That Might Be Nice) There are three oils I use regularly in my kitchen, the ones I will replace as soon as the bottle is empty, even if I don't need them right that second.
Two for flavor, and one for its lack of flavor and high smoke point. These are my three favorites, the ones I'll buy on sale, because I know I'll use the open bottles quickly enough so the new ones won't go bad before I need them. Extra virgin olive oil. Well, duh. Is any kitchen complete without this one? And the one more oil that might be nice?
By the way, it may not count as an oil, but we also love the jar of bacon grease we keep in the fridge. What oils are essential in your kitchen?