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Celiac Disease Nutrition Guide, 3rd Edition (Single Copy)

Celiac Disease Nutrition Guide, 3rd Edition (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Tip of the Day

Make Your Spices Work Double Time

Make Your Spices Work Double TimeCinnamon, nutmeg, oregano and dill are examples of spice rack staples found in most homes. Stretch your grocery dollar by mixing a few of those staples together to create new salt-free herb and spice blends. For example:

  • Chinese five-spice – Blend ¼ cup of ground ginger, 2 tablespoons of ground cinnamon, 1 tablespoon each of ground allspice and anise seeds, and 2 teaspoons of ground cloves. This spice blend is great on chicken, fish or pork.
  • Curry blend – A curry blend is great with rice, lentil and vegetable dishes. Blend 2 tablespoons each of turmeric and ground coriander, 1 tablespoons of ground cumin; 2 teaspoons each of ground cardamom, ground ginger, and black pepper; and 1 teaspoon each of powdered cloves, cinnamon, and ground nutmeg.
  • Greek blend – Blend 3 tablespoons each of garlic powder and dried lemon peel, 2 tablespoons of dried oregano, and 1 teaspoon of black pepper. Use on seafood, poultry and herbed breads.
  • Mixed herb blend – Mix together ¼ cup of dried parsley flakes, 2 tablespoons of dried tarragon, and 1 tablespoon each of dried oregano, dill weed, and celery flakes. Serve on salads, steamed vegetables or fish.

Mix the herbs and spices of your choice in a jar, cover tightly and shake. Each recipe above yields ½ cup. Keep them in a cool, dark, dry place until you are ready to rub or sprinkle them on food for a salt-free flavor boost.

For more information on using herbs and spices to enhance the flavors of your food, visit our Spice Advice page.

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Reviewed May 2013