Thursday, October 04, 2007

Increase Nutrition with Herbs and Spices

Most of us don't know:
1) the difference between herbs and spices
2) the food value of herbs and spices

The difference between them is: herbs are the leafy green parts of the plants, while spices are the bark, root, or seeds of plants. Herbs come either powdered or in flakes (rosemary powder, parsley leaf), while spices may come whole, powdered or granulated (caraway seed, cayenne pepper, granulated garlic).

Herbs and spices add great flavoring to many of our foods, and are what create ethnic uniqeness. For example, what would Mexican foods be without chili powder or cumin? And what would Italian food be without fresh basil, garlic, oregano, and others?

People often down-play "doctoring up foods" with herbs and spices, however, they do contain valuable nutrients. Many herbs and roots added to our foods increase the nutritionaly content of the foods we are eating. Adding margoram, ginger, cumin and others increases our antioxidants. Fresh herbs are especially high in nutrients and are most beneficial when generously added as a last minute garnish rather than cooking them with the foods.

So go ahead! Add fresh or dried herbs and spices generously to your foods for added nutrition and increase in antioxidants!

For your best health,
Erleen Tilton

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