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Spice It Up!

October 25, 2006

Dozens of herbs and spices can provide variety to your cooking, making an old meal new while earning you points with your family.

Many people confuse the terms “spice” and “herb.” Spices grow in tropical areas and come from the bark, buds, fruit, roots, seeds or stems of plants and trees and are usually dried. Herbs grow in temperate climates and are the fragrant leaves of plants.

Cook herbs and spices with the following foods to enhance the flavor of your fall meals, and especially your upcoming holiday masterpieces:

Allspice: stew, tomatoes, gravy
Basil: fish, lamb, salads, soups and sauces
Cayenne pepper: soups, casserole, cheese sauces, baked egg dishes, barbequed turkey and lean meats
Cinnamon: pork, breads, sweet potatoes, squash
Cumin: chili, stew and beans
Curry: meat, chicken and fish dishes, tomatoes, sauces and rice
Dill: fish, chicken, vegetables, potatoes, salads and pasta
Fennel: lean pork, squash, beets, sauces and seafood
Garlic: lean meats, fish, turkey, soups, salads, vegetables, pasta dishes
Lemon (or lime) juice: fish, turkey, salads, vegetables, sauces
Mint: salads, potatoes, bulgur, beans
Nutmeg: potatoes, chicken, fish, cauliflower, broccoli, cabbage dishes
Rosemary: chicken, fish, sauces, stuffing, potatoes, peas, lima beans
Sesame: salads, breads, chicken, vegetables.

Add small amounts of dried herbs at the beginning of cooking. Add fresh herbs at the end of cooking and use more than you would for dried since fresh herbs aren’t as strong.

Produced by ADA’s Public Relations Team

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