Member Comments for the Article:Herbs and Spices to ''Spark'' Your FoodAdd Flavor Without Adding Calories24 Comments
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KAYVIG
1/12/2013 8:38:25 AM
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Thanks for the great information! |
9/14/2012 8:37:59 AM
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Very helpful article. I don't use salt in cooking, but I do use spices, and some of these I had no ideal what to use them in. I will use this guide often. |
8/13/2012 9:39:32 AM
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I always plant Scarborough Fair - Parsley, sage, rosemary, and thyme together. I sing the song when I look at it. It is in a window box that can be brought in during winter. Believe it or not, it gives me some kind of comfort. Herbs grow quite well in the bathroom. |
4/11/2012 9:08:29 AM
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having my first garden this year is fabulous! with only a handful of herb choices i can experiment and decide what works for me. maybe try growing new herbs nxt year based on my crop output and recipes this year. thx for the chart, very helpful! |
9/10/2011 12:02:40 PM
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Someone mentioned coriander and since their Spark Page is not visible, I can't ask them. I want to know where to purchase it as I have been unsuccessful in my area, |
MUSLIMAH_AK
3/9/2011 8:49:11 PM
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umm, one mistake - cilantro is also used in the middle east and in north africa. cilantro is used in lots of palestinian, Israeli, Moroccan and other dishes. So its not just latin and thai food. |
1/29/2011 7:55:08 AM
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Chervil is one spice I have never tried on fish...great knowing what spices enhance the flavors of cooking. thank you... paula from wi |
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FRUGALFOODIE
5/12/2010 9:38:59 AM
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Good article Becky. One spice that Americans don't use that much of is coriander seed. It is a must for me now in so much of my cooking, because of it's earthy, mild citrus flavor, especially on fish. I also go through a lot of cardamom pods in my smoothies. Toss a green cardamom pod into the blender with your fruit and watch the flavor pop. The other spice blend that I can't live without, use in savory and sweet applications, is garam masala and I have started to gather a growing crowd of converts. Sprinkle it on your smoothie as well. Another trick with spices that are ground from seeds or pods, such as chili powders, turmeric and black pepper, is to bloom them, i.e. put them into your hot pan just until they become aromatic (seconds) before you add liquids. This keeps the spices from tasting raw. Ground herbs or chopped herbs do not want this kind of treatment - they need to be treated gently. |
5/12/2010 8:57:35 AM
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I have started some herbs in my flower bed next to the kitchen deck--can't wait until they are mature enought to start using. |
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SURVIVOR1018
3/11/2010 5:50:16 PM
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I love this, it is so helpful. I love using spices so this article gave me lots of ideas . Thanks!!!! |
2/26/2010 1:18:41 AM
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So much great information about herbs and spices. Will be referring to it often. |
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DAVIDHOMERE
1/12/2010 1:52:13 PM
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THIS ARTICLE ANSWER MY QUESTIONS ON SODIUM. I USE A LOT OF THOSE SPICES TO GIVE FLAVOR TO MY FOODS. NOW THAT I KNOW THE FACTS THINKS TO BECKY. I AM GOING TO MONITOR MY SODIUM INTAKE ESPECIALLY FROM MY MIX SPICES. |
10/21/2009 8:31:39 AM
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Great article - I much prefer herbs and spices to the blanket taste of salt in everything. Was very happy to see the table listing which herbs/spices go with which foods. Have printed it out to keep in the kitchen. Thanks very much. |
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PAMIE5
8/11/2009 7:45:07 AM
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loved every bit of the article ihave just put in a vegey garden thanks spark people |
3/30/2009 12:44:50 AM
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Great Information -- I am a big fan of herbs and spices and I enjoyed learning about additional options |