MINT

Do the dog days of Summer have you slowin’ your roll?  Need a refreshing pick me up?  Well, bring on the cool with some fresh mint!

There are many different kinds of mint, but the kinds you will most often find at your local markets are peppermint and spearmint.  Peppermint is the more potent of the two and contains menthol, which is the stuff that is beneficial to your health.  However, more on that later… it is hotter than hell and we need to cool off first!

There are four beverages containing mint that just scream Summer.  It is no surprise, actually, since mint provides a cooling, numbing and refreshing sensation.  The first of these delightful beverages is simply Mint Water.  Aren’t the simplest of things always the best?  To make Mint Water, lightly bruise 1 cup of mint leaves.  A mortar and pestle will work perfectly for this, but if you don’t have a set, just put the mint in a glass container and use something like the back of a wooden spoon to lightly “muddle” the leaves.  You don’t want to destroy the leaves.  This purpose of this process is to help the leaves to release their essential oils (a/k/a the good stuff).  After you have lightly muddled the leaves, place them in a clean, 32 oz. container and fill it with cold water.  Let it sit in the refrigerator overnight, then strain and enjoy over ice!  Soooooo refreshing!!  Here’s another tip – splash a little of that cool mint water on your face on a hot day (don’t get it in your eyes!) and it will give you an immediate cooling and freshening sensation.  This is really an amazing gift of Nature during the Summer months!

Another non-alcoholic mint beverage is Mint Iced Tea.  Pretty much self-explanatory.  Prepare 32 oz. of iced tea and do the same exact thing as with the Mint Water.  However, I personally wouldn’t wash my face with this one.

The first of my suggested mint beverages containing alcohol is the Mint Julep.  The Mint Julep is a traditional Summer beverage of the South, which generally makes its annual debut at the Kentucky Derby.  Go online and you’ll find as many different ways to make a Mint Julep as you can imagine, but I truly believe that the SIMPLE way is the best way.  This begins with simple syrup, which is made by boiling equal parts water and sugar.  Do yourself a favor and make a batch ahead of time to keep on hand by combining 2 cups water with 2 cups sugar.  Bring it to a boil and stir until the sugar is completely dissolved.  Allow the mixture to cool completely.  To prepare the Mint Julep, lightly muddle the leaves of one sprig of mint in a frosted glass, add 4 oz. of simple syrup, 4 oz. of bourbon, stir and fill with crushed ice.  Garnish with a spring of mint.  Some people also like to add a little powdered sugar to sweeten it up a little.  Whatever floats your boat.

Finally, in my opinion, the Mother of all mint cocktails… the Mojito!  The Mojito is a drink that originated in Cuba.  Nevertheless, I can tell you as a Floridian that we have pretty much adopted the Mojito as our own.  In addition, dare I say, it has given our friends down in Margaritaville a run for their money in the last decade.  Like the Mint Julep, there are many different recipes for the Mojito out there.  But, this is how I was taught to make them and so this is what you get.  Place the leaves of one sprig of mint into a glass.  Cut a lime into 8 wedges.  Place one wedge of lime into the glass with the mint and lightly muddle to release the essential oils of the mint and lime.  Add about one tablespoon of sugar to the glass and squeeze the juices of three more wedges of lime into the glass.  Add the 3 wedges to the glass and muddle.  (I love that word… muddle!)  Muddle until the sugar is well dissolved and the mixture is juicy and fragrant of mint.  Fill the glass with crushed ice, add 2 ounces of white rum and a splash of club soda.  Stir, taste, adjust the lime and sugar to your palate and garnish with a wedge of lime.

Now that we are cooled-down and liquored up, let’s talk about how GOOD mint is for our bodies!  Most commonly, mint is an excellent remedy for the digestive system.  Forget the pink chalky stuff next time you have an upset stomach.  Simply drink some warm some milk steeped with fresh peppermint leaves.  This is good for indigestion, flatulence, nausea, colic and even cramps.  If you can’t stomach the milk, then you can make mint tea by steeping fresh or dried mint leaves in boiling water, then strain and drink warm.  For cold and flu symptoms or a sore throat, make a cup of chamomile tea and add fresh or dried mint leaves for additional soothing relief.  Bad breath?  Chew on some fresh peppermint leaves.  Mint is very safe and can even be used by children; however, it may be a little too potent for infants and very young children.

Mint is popular in Mediterranean, Indian and Middle Eastern food.  Spearmint is milder than peppermint and is less likely to overpower a dish.  It goes well with chicken, pork, veal, bean, legumes, most vegetables and fruit. 

Here is a link to a simple, healthy Summertime dessert featuring mint:

Fresh Mint and Cilantro Melon Salad

Try this chutney spread over grilled chicken or pork, lamb chops or grilled skirt steak.

Chutney with Mint

If you are growing your own mint, it is best to plant it in pots as it tends to take over your garden.  You should cut the stems frequently, which causes them to become fuller.  Harvest the stems when the leaves are young.  They tend to become a little bitter as they grow older.  Fresh mint is preferred over dried because the dried herb lacks the sweetness of the fresh.  Store the fresh sprigs in a glass of water in the refrigerator for 2 or 3 days. 

I truly hope that the information I’ve shared here makes your Summer a little cooler and a lot happier!  Enjoy!

CUMIN

Cumin was most certainly the jewel of the Nile long before Michael Douglas and Kathleen Turner came along!  On its own, I think cumin smells a little like dirty feet and tastes like slightly peppery chalk.  But, mix it with the right combination of spices and food and it brings a magical element to a variety of dishes.

Cumin is native to the Nile region of Egypt, but due to the expansion of trade and exploration throughout the world, it migrated to other warm regions such as the Mediterranean, India, the Middle East, China and Latin America.  Cumin seeds are easily mistaken for caraway, but are discernible by their longitudinal ridges.  Like most of the Earth’s herbal gifts, cumin dates back thousands of years.  Cumin seeds were actually discovered in the Old Kingdom Pyramids of ancient Egypt, where it is believed that the seeds were used in part to mummify pharaohs.  It was a prized seasoning in ancient Greece and Rome. Cumin is mentioned in the Bible as a spice and as currency that was used to pay tithes.  During the Middle Ages, cumin was extremely popular, perhaps because it could easily be substituted for pepper, which was very expensive and sparse.  At that time, cumin became associated with love and fidelity.  A common tradition involved brides and grooms carrying cumin seeds during their wedding ceremonies.  It is believed that cumin contains energies that promote peace and happiness.

Medicinally, cumin is an excellent natural remedy that aids in digestion.  It has been used to treat indigestion, jaundice, diarrhea, nausea, gas and dyspepsia.  Cumin also has anti-inflammatory properties.  It is believed that cumin assists the body in the absorption of nutrients and detoxification.  Studies are being done to determine the potential anti-carcinogenic properties of cumin.  Early testing has revealed that cumin reduced the risk of stomach and liver tumors in animals.  Overall, cumin is an excellent tonic and can be taken for the general benefit of good health. To make a cumin tea, simply steep 1 teaspoon of cumin seeds in 8 ounces of boiling water and strain. 

In cookery, cumin is a powerful spice that can overpower a dish, so it should be used with great care.  It is most often used in highly seasoned dishes, such as in curries and spicy Mexican dishes which can stand up to its potency.  It is common in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cooking.  Since cumin is most often used in conjunction with other spices, it matches well with everything from chicken to lamb to fish.  It is a great additive to stews and soups.  In my opinion, it gives a somewhat smoky, earthy flavor to food.  I like to add it to canned black beans, chili (white chicken and traditional) and taco seasoning.  I have also made my own cumin-inspired spice blend as follows:

Chili-Cumin Rub (Salt-Free)

1 T. chili powder

1 t. cumin

1 t. ground coriander

1 t. brown sugar

1/8 t. cayenne pepper

I recommend trying it on pork chops, pork tenderloin or brisket, but feel free to do whatever you want with it.  You can even mix it with sour cream and use it as a dip for tortillas! 

Here are two other recipes that feature cumin, which I think are very interesting and just happen to be vegetarian as well:

If you like Indian:

Curried Cumin Potatoes

If you like veggie burgers:

Black Bean Veggie Burger

Cumin can be purchased in whole seed form or ground.  For the freshest option, you can make your own ground cumin by lighting toasting the seeds in a dry skillet over low heat to bring out the aroma and then grinding the seeds with a mortar and pestle or spice grinder. In any case, it should be kept in an airtight container in a cool, dark, dry place.  Whole cumin will maintain its freshness for one year and ground cumin is good for about 6 months. 

If you don’t have cumin in your spice cabinet, RUN to your local grocery store or specialty store and pick up an ounce or two.  Experiment with it, but go easy on it until you get a feel for it.  As the good Chef Emeril taught us, you can always add more, but you can’t take it away once it’s in the dish!  If you are already a fan of cumin (like me), then I encourage you to share the food love with others.  Cumin is an important ingredient internationally and I would love to see it come to the forefront of American cuisine as well.

PARSLEY

I know what you might be thinking… “Parsley??  That droopy bit of curly green stuff they put on my plate at restaurants for no apparent reason?”  And to that I say, “Hell No!”  I’m here to talk about the crisp, fragrant, tasty herb that is amazing as a featured ingredient in the simplest of delicious dishes.

There are three types of parsley: curly, flat leaf (Italian) and parsnip rooted (Hamburg).  Disregard the last one – no disrespect, but I have never seen it anywhere and my research reveals that, well, I’m not really sure what the hell you’re supposed to do with the stuff.  The only thing I can say is that it is a root, kind of like a parsnip, may be used in Europe to flavor stews and possibly mashes well with potato.  As for curly parsley, I have used it in a pinch in place of flat leaf parsley, but in my opinion, it is inferior in flavor and less desirable in texture than flat leaf.  So, I’m going to focus on flat leaf here when it comes to culinary uses.  But, just so you know… yes, you can actually eat that droopy curly thing on your plate. 

Parsley is a funky little herb.  It is native to the Mediterranean region.  Because of its breath-freshening quality, ancient Romans used it at orgies to cover up the smell of alcohol on their breath and to aid in digestion.  I’m not sure what they were eating at those orgies, but, well, it has been documented, so there you have it!  In ancient Greece, parsley was considered a sacred herb and was used to adorn victorious athletes AND graves. It was also sprinkled on the bodies of the dead to keep the smell of death at bay.

As with most herbs, parsley’s use in medicine goes back many centuries.  Most commonly, parsley has been used as a digestive aid, but it was also used to fight plague, asthma, dropsy and jaundice.  Parsley is chock full of vitamins.  Amazingly, it has more Vitamin C per volume than an orange, it’s off the charts in Vitamin K, and is also a good source of Vitamin A and heart-healthy folic acid.  The hidden secret of parsley is in its volatile oils.  Research has shown that parsley’s volatile oils inhibit the formation of tumors, particularly in the lungs.

The thing about parsley is that it is somewhat of a pain to cultivate.  If you enjoy a horticultural challenge, soak the seeds in warm water overnight before planting in moist soil, then water, water, water and be patient.  There is an old legend that says that parsley goes to the devil seven times before it grows and that is probably because the seeds take weeks to germinate.  There is also a superstition that it is bad luck to move the plants, but that’s likely because parsley is difficult to transplant and should just be left well enough alone.  Parsley does not sow to seed until its second year, so plant it every year and you’ll always have a batch to harvest and seeds to plant.  On the other hand, if you are horticulturally challenged, go ahead and buy fresh, green, crisp parsley and store it wrapped in a paper towel inside a plastic bag in the refrigerator for up to about a week.  Additionally, my mother-in-law trims the stems and places the sprigs in a glass of water in the fridge, which I have found to extend the life by a few days.  At any rate, don’t waste your money on dried parsley.  In my opinion, it lacks flavor and serves no purpose - unless you are drying the fresh herbs yourself and using it to make a tea.

I have already established that parsley can be used as a garnish and to aid in digestion, which is perhaps one of the reasons why restaurants started putting the curly stuff on our plates in the first place.  But, parsley is also an excellent additive to many recipes.  Try mixing a bit of chopped, fresh flat-leaf parsley to homemade macaroni and cheese (before baking), mashed potatoes (before whipping), meatloaf mixture (before baking), jasmine rice (fold in after the rice is cooked but still warm) and potato salad (best if made in advance and refrigerated overnight).

Following are two of my very easy, tasty recipes that are quick enough to make from scratch on busy weeknights which feature parsley:

Ground Beef Stroganoff

2 cups uncooked egg noodles

1 T. flour

1 t. paprika

1 t. kosher salt

1 small onion, chopped

1 lb. lean ground beef

1 – 16 oz. carton sliced fresh white or baby bella mushrooms

3 or 4 cloves fresh minced garlic

1/2 c. beef broth

1/2 c. reduced fat sour cream

1/4 c. chopped fresh parsley

Ground fresh pepper to taste

Cook the noodles according to package directions.  Meanwhile, mix together the flour, paprika and salt in a small container and set aside.  Heat a large skillet over medium-high heat and spray liberally with cooking spray.  Saute onion to soften for about 3 minutes.  Crumble in ground beef and brown until no longer pink.  Mix in the mushrooms, garlic and flour mixture.  Reduce heat to medium and stir in the broth.  Cook until the mushrooms are softened, but not soggy.  Remove from heat, stir in sour cream and parsley and season with pepper to taste.  Stir the cooked noodles into the ground beef mixture and serve immediately.

And for all of you low-ingredient, 1-pot lovers…

Garlicky Corkscrew Pasta with Prosciutto

6 oz. uncooked corkscrew pasta

Fresh garlic cloves, minced (3 cloves if you like a little garlic, 5 or 6 big ones if you LOVE it)

Extra virgin olive oil

1/3 to 1/2 c. fresh, chopped parsley

4 or 5 slices prosciutto, thinly sliced

1/2 c. shredded Parmesan-Romano cheese

Freshly ground black pepper to taste

Cook the pasta according to package directions, but before you drain, reserve about 1/4 cup of the pasta water.  Add the minced garlic to the pasta water to soak.  In the same pot that you cooked the pasta in, just cover the bottom of the pot with olive oil over medium-low heat.  Add the garlic mixture and sauté for several minutes until the garlic is softened, but not browned.  Mix in the parsley and stir constantly for 1 minute.  Remove from heat, gently toss in cooked pasta, prosciutto, cheese and pepper.  Drizzle with a bit more olive oil if needed.  Serve immediately.

I hope I have convinced you that there is a lot more to parsley than just as a garnish on your plate.  Go ahead, eat it!

CINNAMON

Is there anything more comforting than the smell of cinnamon?  Whether it’s Cinnabon in the mall or those cinnamon scented brooms they sell in grocery stores, whenever I smell cinnamon it evokes a sense of warmth and security – like a cozy blanket on a chilly night.  The beautiful thing about cinnamon is that it tastes as good as it smells!  And research is showing that the health benefits of cinnamon should not be ignored.

Cinnamon is one of the oldest and most important spices known to man.  It has been dated back to around 2700 B.C. in Chinese writings and was partially responsible for the proliferation of global exploration and trade.  Cinnamon was so highly treasured that wars were fought over it and it was used as currency.  Men actually laid down their lives in pursuit of its riches.  It is documented that in the First Century, A.D., cinnamon was worth approximately 15 times the value of silver per weight.  Ancient Egyptians used it in their embalming process.  It is even cited in the Bible as being contained in the holy oil which was used in the tabernacle to anoint priests and sacred vessels. 

If you’re like me, you probably relate cinnamon to Autumn and Winter, although I am learning that cinnamon is a spice that we should be consuming EVERY DAY.  Apparently, the essential oil found in the bark has unique healing properties.  Cinnamon is a good source of fiber, magnesium, calcium and iron.  Studies have shown that ingestion of cinnamon can lower LDL cholesterol and help regulate blood sugar – great news for those with Type 2 diabetes.  It has anti-clotting and anti-inflammatory properties.  It is actually being used to treat people with arthritis.  Research has shown that cinnamon can reduce the production of leukemia and lymphoma cancer cells.  It has also been proven to destroy the growth of medicine-resistant fungi such as the yeast, Candida.  Cinnamon also qualifies as an anti-microbial food, its properties so effective that it can be used as a preservative for food in some cases.  Need an afternoon pick-me-up?  Chew a piece of cinnamon gum - the scent of cinnamon boosts cognitive function and memory. 

There are two main varieties of cinnamon which are generally consumed.  Ceylon cinnamon is known as “true cinnamon” and is indigenous to Sri Lanka.   It is more refined and, therefore, more expensive.  Cassia, or Chinese cinnamon, which is mainly produced in China, Vietnam and Indonesia, is more commonly used in the United States.  Either way, cinnamon is available in stick form or ground.  Cinnamon sticks stay fresh longer and can be stored for up to a year, while ground cinnamon is good for about six months.  The best way to determine if your cinnamon is still fresh is to simply smell it.  If it smells sweet, it’s still good.  If it has lost its scent, chuck it.

Of course, the best thing about cinnamon is the taste!  Who didn’t start off as a kid eating cinnamon toast?  Seriously… they even made a cereal out of it!  In modern America, it seems that cinnamon is primarily used in desserts.  Pies, dessert breads, cinnamon rolls, cookies.  Some of us even sprinkle it on our coffee!  My favorite combination is cinnamon and apples.  To make an easy, comforting dessert, core, seed and halve several large apples and sprinkle them with cinnamon sugar (leave the skin on).  Bake at 350 degrees until they are tender, about 1/2 hour.  Serve with a scoop of vanilla ice cream.  Speaking of ice cream, I HIGHLY recommend that you try mixing 1 cup of dulce de leche ice cream with 1/2 teaspoon ground cinnamon.  You will not regret it.  In fact, it’s so luxurious-tasting that you may want to bathe in it!!  (Just kidding… don’t try this at home, kids!)  Not to mention that the cinnamon will help reduce the spike in blood sugar after eating the ice cream!

In other cultures, cinnamon is used as a savory spice, such as in Indian, Middle Eastern, Indonesian and Moroccan recipes.  It is commonly combined with other spices such as cumin, ginger and cloves and used as a rub on lamb, chicken and other meats.  If you’re not quite ready to venture out that far, following is a link to an easy American-style recipe from Cooking Light which features a cinnamon rub.  I have made this dish and, in my opinion, it is good enough to serve to guests.

Spiced Pork with Bourbon Reduction Sauce

My research for this blog entry has given me a whole new appreciation for a spice I already loved!  I hope that it inspires you to start using cinnamon on a regular basis!  Sprinkle away!

BASIL

Oh, sweet basil!  What is there not to love about it?  Its sweet and slightly peppery, anise-like flavor matches up with just about anything.  It works in salads, sauces and soups, and goes well with starches, poultry, fish, lamb and beef.  Its smell, warm and slightly spicy, is unquestionably one of the most regal scents on the planet.  There are many different types of basil (purple, bush, cinnamon, African blue, lettuce, Thai, licorice, Thai lemon, holy, lemon, and lime, to name a few), but what I am focusing on here is sweet basil - the kind that you typically buy in grocery stores or perhaps grow in your herb garden.

Basil belongs to mint family.  It is native to tropical Asia, India and Africa and has been cultivated for over 3,000 years.  In India, basil is a sacred herb used to honor the Hindu gods Vishnu and Krishna.  It is documented that basil was laid on the bodies of the dead to protect them from evil in the next world and to offer them entrance into paradise.  In recent history, basil has long been associated with the Mediterranean.  In Italy, basil was once considered a sign of love.  Traditionally, if a woman placed a pot of basil on her balcony, it meant that she was ready to receive a suitor.  In addition, if a man gave a woman a sprig of basil, it was believed that she would fall in love with him and they would never part.

Medicinally, herbalists recommend basil for digestive complaints such as stomach cramps, vomiting and constipation.  Basil tea aids in digestion and helps to expel gas.  To make the tea, steep a teaspoon of dried basil leaves in boiling water, strain and drink.  It is alleged that basil has a light sedative action and may be helpful for tension headaches and anxiety.  Presently, basil is not used in modern (Western) medicine and I am unaware of any studies which have been done to substantiate any of the supposed effects.  At any rate, basil tea is not harmful and at the very least, you will have a nice herbal tea to enjoy. 

Basil grows best in warm climates.  It simply needs to be planted in a sunny place in rich, well-drained soil.  In order to protect the plants, keep the ground warm and moist by spreading a little mulch around them.  It has been said that if you plant basil near peppers and tomatoes, its growth will be enhanced.  I’m not confident that there is scientific research to back that up, but it certainly can’t hurt!  If you live in a cold climate - Be Aware – basil is sensitive to the cold.  I suggest that you go ahead and plant it in a pot, place it on your windowsill, and enjoy a delicious, fragrant, bushy plant year round!  Either way, be sure to pinch off the flower tops to prevent bitterness and promote bushiness.  Harvest the basil by cutting sprigs when the flower buds have formed, but before they open.

If you don’t have a green thumb and prefer to get your basil from the store, always buy crisp, green sprigs.  Basil tends to bruise and wilt easily, so never buy it soft.  Store your basil in the refrigerator crisper in a damp paper towel for 2 to 3 days.  For longer storage, puree the basil with a little bit of water or extra virgin olive oil and freeze it in ice cube trays for up to 3 months.  You can even make an infused oil by steeping the leaves in extra virgin olive oil, stored in the refrigerator in a tightly sealed container.  Alternatively, to make an infused vinegar, do the same using white vinegar.  Don’t worry if the leaves turn black – this is natural, but the flavor will infuse – simply strain before using.

Now, for the best part – CONSUMPTION!  Basil is a natural companion of tomatoes, garlic, lemon and olive oil.  However, I truly believe that it can be paired with just about anything – even ice cream!  I encourage you to Be Brave and experiment!  One rule that I live by when using basil in hot dishes is to add it at the very end of the cooking process.  It loses its flavor very quickly and turns black when cooked, so you want to make sure that you are getting everything out of your basil that is has to offer.

One of the easiest and most simply delicious dishes to prepare with fresh basil is the Caprese salad.  Just layer sliced tomato, sliced fresh mozzarella and a large leaf of basil, sprinkle with salt and pepper and drizzle with olive oil.  Fresh, healthy and delicious!  You can also do the same in between two slices of bread and you’ll have yourself a Caprese sandwich!  Press the sandwich and it’s a Panini!  Soooooo versatile!

It is nearly impossible to discuss basil without mentioning pesto.  There are a million different recipes out there, but here is what I do:  Get out the blender, throw in two big handfuls of fresh basil leaves, two cloves of fresh, peeled garlic, about a half-cup of shredded parmesan or Romano cheese, a teaspoon of kosher salt and some freshly ground black pepper.  Turn the blender on (with the lid on!), remove the steam vent from the lid and slowly drizzle extra virgin olive oil until the mixture turns into somewhat thick paste.  Now, most recipes call for pine nuts, walnuts, or nuts of some kind or another – and you can certainly add about 1/4 cup of them – but a member of my family is allergic, so I leave the nuts out and it still works.  I like to spread pesto on sandwiches and wraps (especially with chicken) and toss it with pasta.  However, you can use pesto on whatever your mind can conjure up.  Have fun with it!

Finally, it would be sacrilegious for me to leave out a suggestion on a tomato sauce of some kind which features basil.  Therefore, I will share with you my very own personal recipe for my Favorite Tomato Sauce of All Time… Vodka Sauce!  (Those of you reading this who know me well should not be surprised!)

VODKA SAUCE

1 T. extra virgin olive oil

1 small sweet onion, finely chopped

5 or 6 cloves garlic, peeled and minced

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper (optional)

1/2 cup vodka

1/2 cup chicken broth

One 28 oz. can San Marzano tomatoes, hand crushed (reserve liquid!)

1/2 cup heavy cream

1 cup fresh basil, chiffonade (rolled together and thinly sliced)

Salt and freshly ground black pepper, to taste

Heat oil over medium heat in a large saucepan.  Add onion and sauté until tender, but not browned.  Add garlic, salt and red pepper and stir constantly for about 1 minute.  SLOWLY AND CAREFULLY add vodka (it is flammable) and simmer for about 5 minutes until the mixture has reduced to about half.  Stir in broth, crushed tomatoes and reserved tomato liquid.  Simmer for about 10 minutes.  Pour the mixture into a food processor or blender and puree until silky smooth.  Return the mixture to the pan over medium-low heat and stir in cream until well-blended.  Turn off the heat, stir in basil, salt and black pepper.  Serve over cooked pasta.

Basil is my absolute favorite herb!  I hope that I have inspired you to try something new with it! 

STIMULUS

I thought I’d kick off my first blog experience by addressing why I’d want to start a blog about something as ordinary as spices. I mean, who doesn’t have salt and pepper shakers sitting in close proximity to each other somewhere in their house? Do we not all have The Cabinet in our kitchen harboring our favorite sprigs and spices… and some that we only use once a year… from the same container way in the back, year after year? C’mon, admit it! We’ve all been guilty of it! Well, the reason I feel compelled to celebrate spices and herbs is because I absolutely love to cook and my favorite things about cooking are the tastes, aromas and colors of whatever I’m creating and consuming. What is the first thing you notice when you walk into the kitchen while someone is cooking? For me it’s, “Oh my God, that smells SO GOOD!” Those awesome smells come from the seasonings that magically work together to create something amazing. Without seasonings, chicken would just be chicken and rice would just be rice. It’s the spices and herbs that we add to our food that make it something that we actually look forward to eating. Overall, spices stimulate our senses and create enjoyable experiences.

Spices weren’t always so ordinary, although they have always existed. Early on, herbs were used for medicinal purposes, magic, religious practices and for their preservative properties. The demand for exotic ingredients helped stimulate the trade of herbs and spices around the world. The development of the spice trade and its effect on world power and wealth is well documented. As early as 2,000 B.C., the spice trade was evolving in the Middle East, with cinnamon and pepper being the most commonly traded spices. During the Middle Ages, spices were in high demand and among the most expensive products in Europe. Upon his return to Europe from the New World, Christopher Columbus told investors about the newly discovered spices there. The spread of chilies throughout the colonies of Europe literally changed the diet of half of the world. Trade was not the only cause of the spread of spices throughout the world – migration was another. Immigrants brought seasonings from their regions and combined them with local products to create entirely new genres of cuisine, a la Cajun and Creole cooking of Louisiana. Spices and herbs have literally changed the world and continue to do so.

So, the next time you sprinkle a little cinnamon on your toast or grind some pepper over your plate, take a moment to appreciate it. It’s come a long way, baby!