Flavor, What are you afraid of? Herbs and Spices to make Your Food “HAPPY”

Cooking Plant Urban Spice GiveawayUsing herbs and spices when cooking will make your food taste amazing without adding fat, salt, sugar, or calories. Herbs and spices will make your foods pop with flavor and amazing aromas.

So… here are my Happy Diabetic tips for using herbs and spices: 

  1. Avoid overdoing it. too many seasonings will smother your recipes. don’t use strong herbs together. Experiment with strong and mild flavors.
  2. When cooking, add dried herbs early in the process, but use fresh herbs at the end for the best flavor.
  3. When necessary, a mortar and pestle can be kept in the kitchen to powder dry herbs.
  4. If doubling a recipe, you may not need to double the herbs. Use just 50% more. You can always add more but, so easy does it at first.
  5. Dry herbs and spices can carry more flavor than fresh. Dry just needs more time to develop in the foods your cooking.



How to store herbs and spices: 
Proper storage is essential to retaining the flavor of herbs and spices.

  1. Dried herbs and spices should be kept in a cool, dry, and dark place. Storing right next to the stove, although convenient for cooking, is not the best location, because heat, air, and bright light will make your seasoning die.
  2. Store dry herbs and spices in tightly covered containers.
  3. Try to use them within one year.
  4. If you smell the herb and it smells like what it’s support to be your good to go. If it smells like wet dog, trash it



Your Guide to using Herbs and Spices

Herb or Spice
Use to Enhance
Basil Italian foods (especially tomatoes, pasta, chicken, fish and shellfish)
Bay leaf Bean or meat stews and soups
Caraway Cooked vegetables such as beets, cabbage, carrots, potatoes, turnips and winter squash
Chervil French cuisine, fish, shellfish, chicken, peas, green beans, tomatoes and salad greens
Chili powder Bean or meat stews and soups
Chives Sauces, soups, baked potatoes, salads, omelets, pasta, seafood and meat
Cilantro Mexican, Latin American and Asian cuisine; Rice, beans, fish, shellfish, poultry, vegetables, salsas and salads
Cumin Curried vegetables, poultry, fish and beans
Curry Indian or southeast Asian cuisine; Lamb or meat-based dishes and soups
Dill (fresh) Seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes and beets
Dill (seeds) Rice and fish dishes
Ginger (dried) Rick, chicken and marinades
Mace Baked goods, fruit dishes, carrots, broccoli, brussels sprouts and cauliflower
Marjoram Tomato-based dishes, fish, meat, poultry, eggs and vegetables
Oregano Italian and Greek cuisine; Meat and poultry dishes
Paprika Spanish dishes, potatoes, soups, stews, baked fish and salad dressings
Rosemary Mushrooms, roasted potatoes, stuffing, ripe melon, poultry and meats (especially grilled)
Sage Poultry stuffing, chicken, duck, pork, eggplant, and bean stews and soups
Tarragon Chicken, veal, fish, shellfish, eggs, salad dressings, tomatoes, mushrooms and carrots
Thyme Fish, shellfish, poultry, tomatoes, beans, eggplant, mushrooms, potatoes, and summer squash
Tumeric Indian cuisine; Adds color and taste to potatoes and light-colored vegetables

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