Health benefits without the work

Health benefits without the work

In our modern day society you can find cooking spices everywhere. In your grocers, quick stops, health store's, open air markets and on the internet. These spices have been in existence from our earliest times. Sure we know them best as recipe and food enhancers, but through the years they have also been used in cosmetics and as healing potions.
For decades cultures such as Asian and Indian have recognized the health benefits associated with certain spices. Even our great ancestors realized that certain spice's had the ability to help and promote in the healing of their injured and in ailing citizens. As a matter of fact spice's are being looked at and studied more today then ever before. We are just now starting to see and realize the great advantage of utilizing our common spice's. Many posses essential vitamins and minerals that our bodies need to maintain good health. Plus the advantage of antioxidants, certain nutrients, oils and minerals such as potassium, magnesium, calcium, zinc and iron. All of these also add to our overall good heath picture.
We are discovering that the cooking spice's we take for granted can contribute to our health in big ways. From anti-inflammatories, to our digestive system, motion sickness, blood pressure, blood sugar , cholesterol and triglyceride levels can be affected. More resent studies are also showing signs of certain spice's helping in the fight against such disease as Alzheimer's and certain types of cancer.
Lets take a look at the medical benefits of just three different spices.

The first spice is Cinnamon. This exotic spice is actually derived from the bark of the cinnamon tree. It has a high content of anti-oxidants. It can also help improve blood circulation due to it's anti-inflammatory and blood thinning characteristics. This quality makes it useful in the treatment of type 2 diabetes. It helps lower blood sugar and cholesterol levels. Cinnamon can also aid in intestinal and digestive disorders.

Our second spice is Garlic. Actually a species in the onion and shallot family these bulbs grow underground. Garlic has shown signs in helping to aid against heart disease and disorders. Such as high blood pressure, cholesterol levels, and atherosclerosis. It can also be a factor in the fight against certain types of cancer through its antioxidant content.

Finally the third spice is Turmeric. This is actually the part of the root system that grows off the primary tuber of a tropical perennial plant, also in the ginger family. Turmeric posses many great health benefits. It is probably best known as the additive to mustard helping to produce it's yellow coloring. It is a commonly used spice in many Indian and Asian food recipes.The main compound found in Turmeric is known as Curcumin. For years in Asia it has been used as an antiseptic for cut's and burns. It helps with aid in gastrointestinal and digestive disorders including irritable bowel syndrome. This spice is also being studied to aid in the fight of Alzheimer's, different type of cancers, autoimmune disease, liver disorders and arthritis. This is a very health spice.

We still have a lot more to learn about the benefits of spices and our health. Although there is one thing we do know. Adding a little spice to our meals on a daily basis is a good start to staying heathier. It is also a good way to add flavor to our foods without adding unwanted calories too.

There is a lot of information on this topic and related subjects on line. Thats why we here at Basil and Things are committed to you our valued customers and reader in the product we sell. Not only in freshness but in quality and great service too.

So please take some time to further explore the great potential in the health benefits associated with cooking spices. Also check out our store and our great selections of everyday,special blends, and baking spices at http://basilandthings.etsy.com/

Until next month

Take care,happy cooking, and be safe.

Rick and Kathy with Basil and Things

Maui Maui Recipe with an Attitude

Maui Maui Recipe with an Attitude

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How much spice is in your life ?

For many of us when it comes to seasoning our food salt and pepper is what we first think of. Sure they are usually sitting on the table so we instinctively reach for them. The problem though is that there is a world of spices out there that can turn an ordinary meal into a masterpiece with little effort on our part, as long as we understand what spices we are planning to use.

With the weakened economy more and more families are staying at home these days and preparing their own meals. This is not a bad thing, but it also brings us to a good point. By adding a few different spices to your everyday meals you can change the flavor of your meal plus enjoy the satisfaction of creating your very own special dish. So you are standing in your kitchen asking yourself what spices would be best, remember you don't have to go crazy just try some simple things such as adding sesame seeds to your broccoli, a little cajun seasoning in your rice or add some roasted garlic with fresh chives to your
potatoes. You can roast your own garlic or purchase roasted garlic granules.The idea is to not be afraid to experiment with different spices and ideas. There are a lot of great sources for recipes on the net or in your favorite bookstore to help you.

That's why Basil and Things carries a nice assortment of seasonings, and spices. From 1 oz. and 2 oz. bottles as well as resealable plastic bags. Our blended seasonings are original and not found in stores. We strive to ensure that our products are always fresh. Great flavor and aroma are a key ingredient to any prepared meal. Sure there are some that may never make it to your kitchen but there is a lot of opportunity just sitting there for the taking. Whether you enjoy cooking or not so much remember that spice's can offer you a whole new world. So explore conquer but most of all have some fun with them.

Take a few moments and visit us at http://basilandthings.etsy.com/ we will be happy to help or answer any questions you may have.

So be safe, take care, and happy cooking.

Rick and Kathy with Basil and Things

Vacation - Nightmare or Blessing?

Vacation - Nightmare or Blessing?

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August Newsletter

August 1. 2009

Saffron a very exotic and expensive spice

The saffron plant is native to Asia Minor, where it has been cultivated for thousands of years. This very small plant was used in medicines, perfumes, dyes, as well as a food seasoning . It has been dated back as far as the old testament bibical days.

Widely used by the Assyrians, Greeks, Phoenicians, Romans,

Persians and other peoples of that day.

Now you might be asking what is saffron exactly?

and that is a good question.

Saffron is actually the stigmas of the crocus flower. Each purple crocus flower produces

three stigmas. These are picked and dried thus producing the reddish strands or

threads which is the spice. They usually bloom in the autumn.

It takes approximately 14,000 stigmas to produce only one ounce of saffron threads or about 70,000 crocus flowers to produce one pound of saffron. The saffron plants themselves are planted by hand. The saffron flowers and stigma threads are also picked and

harvested by hand. The process of harvesting this spice is usually a two to three week period, which is labor intensive and also explains why this is the

worlds most expensive spice on the market today.
To see a photo of a Saffron Crocus in bloom go to Trek Earth
http://www.trekearth.com/gallery/Europe/Italy/Abruzzo/LAquila/Rocca_di_Mezzo/photo612781.htm

The finest quality saffron comes from Spain, Kashmir and Iran. Although it is grown in other countries around the world such as Greece, Turkey, Italy, Morocco and India.

Spain is probably the largest exporter of this "Cadillac" of spices.

Some of the largest saffron importers are Germany, U.S.A., Switzerland, U.K.
There are varying degrees of saffron on the market today and they are usually graded according to laboratory measurements for characteristics such as crocin (colour), picrocrocin (taste), and safranal (fragrance) content. These will determine the grade and quality. Despite such attempts at quality control and standardization in today's market many growers do not recognize these types of test.

You will see that company's will sell a saffron thread mixture. This will usually mean that a high-grade say, Kashmiri saffron, is often sold mixed with a lesser grade say an, Iranian import, thus reducing the saffrons uniqueness. A pure Spanish or Mancha grade of Saffron is a good choice when shopping for the fine quality of saffron.

Saffron has a very unique aroma and flavor.

I have heard and read many different descriptions and I guess it is in the nose of the beholder, to coin a phrase. Anyway I will give you some idea here.

I would say that

saffron has a semi sweet woody aroma. Making it a very distinctive.

As for taste, well that too will be determined by the user.

I do find it to be a semi bitter sweet flavor that does enhance many different dishes.

It also blends well with a varied of spices such as:

garlic, thyme, onion powder, fennel, cardamom, lemon,

curry and pepper to mention a few.
There are several ways to prepare saffron for use from full strands, ground, to soaking them. This will depend greatly on the recipe you are preparing.

Lets look at some of these uses.
If you are planning to use saffron threads just as they are remember that a little goes a long way. The saffron flavor will be stronger the second day.

A pinch in soups, stews or rice is generally all that is needed for

excellent flavor and color.

Oh yes and the color produced once cooked is a nice shade of yellow.

You can also soak your saffron threads in a broth water or wine.

A good rule of thumb is approximately

5 teaspoons of liquid for every half teaspoon of saffron.

Mash the threads and form a thick paste . Then add the paste to your dish when ready. You should allow a minimum of 30 minute soaking to a maximum of 2 hours for best results.
If you use a powdered or mixed saffron seasoning

such as the one we offer remember that the saffron will not be as strong in this setting.

Also there will be other spices in the mix to lessen the effect of the saffron.

You should still be able to recognize the saffron flavor though.

Basil and Things is now carrying our very own special blend of Saffron Rice Seasoning.

We have combined a very unique flavor with a variety of spices.

We are offering this Seasoning in a 1 oz. bottle at this time.

We hope you will try our newest blend and find it to be very tasty.
http://BasilandThings.etsy.com

Saffron is excellent in seafood dishes as bouillabaisse, or marinade for fish.

Try it in risotto and other rice and pasta dishes.

Great in beef stew, soups, and broths.

Also excellent to add to your tomato based sauces.

Saffron is also used in bread and cake recipes too.

As I mentioned above Saffron does blends well with a wide range of spices
So let your imagination take hold an see what you may create

with the "most expensive spice in the world".

So until next month "Have Fun, Take Care, and Happy Cooking".
Rick and Kathy with Basil and Things

Is it Herb, Spice or Vegetable?

Hi everyone and Welcome to our July Issue.

This months topic is Herb, Spice or Vegetable and what gives them

their classification and distinction?

Generally a herb is the leaf part of the plant and is often used in a fresh state; such as: parsley, chives, sage, oregano, basil, coriander, thyme or rosemary to mention a few.
All of these can be purchased in a dried or dehydrated state but they are still considered an herb because they are the leafy part of the plant.

The other parts of the plant such as: Roots (ginger, turmeric or horseradish) Bark (cassia and cinnamon) Berries (peppercorns and allspice) Seeds ( cumin, fennel, sesame, dill just to name a few.) Buds (cloves and rose). Oh and lets not forget the most expensive spice known to man which is the stigma of a flower better known as (saffron). All of these mentioned above and many others that you find on your shelves todary are dried and then commonly known as a spice. This process does perserve the spice and gives it a much longer shelf life. Of coarse it should be stored in an air tight container and out of direct sunlight. If the spice has been sitting for a long time you will not detect it's aroma, because the aroma will be the first to go and also it's flavor will become very week.

Thats why we at Basil and Things always monitor our spice's shelve time frame.

Now some vegetables are kind of unique because they can play on either side of the fence. We're talking about vegetables such as: onions, garlic, fennel, peppers, beets, celery,

leeks (a cousin to the onion) spinach and tomatoes to mention the most common..

When these vegetables are served fresh they are considered as an herb in culinary cooking. Of coarse once they are processed ground, dried, roasted or dehydrated then they take on a whole new life and are known as a spice.

Now all of these that we have talked about are cultivated everywhere in the world. Generally in warmer climates, but the location of growth still plays no real part in their distinct classification. It boils down to how they are served, processed or prepared.

Herbs and spices are also classified from mild to hot.

Now I'm not going to get into all the different one's but just to give you an

idea on some of the more commonly used ones.
MILD: Coriander, fennel, poppy and sesame seeds, parsley, turmeric, paprika and chervil

MEDIUM or SWEET : Allspice, cinnamon, chives, nutmeg, rose,vanilla and aniseed.

STRONG or TANGY: Basil, dill, lemongrass, mint, marjoram, tarragon,

PUNGENT: Bay leaf, caraway, celery seed, cloves, cumin, garlic,ginger, and oregano.

HOT: Chili's ( cayenne or jalapeno pepper) horseradish, mustard, peppercorns.

Even though herbs and spices break down into these different categories each and everyone of them are still remarkable when used properly . Either direct or as a blend.

Basil and Things carries over 95 different herbs, spices and special blends some that can't be found in local stores. Freshness is key when using spices and we take great pride to ensure that your spice will always be fresh.

It is our hope that you are able to find the exact herb or spice needed for your cooking pleasure.
If you have any questions about any of our products please don't hesitate to drop us a line.

We are always glad and ready to hear from you.

Well until next month Take care, Happy Cooking and be safe.

Rick and Kathy with Basil and Things.
BasilandThings.etsy.com

stores.epier.com/BasilandThings

http://basilandthings.blogspot.com

June Newsletter

Well happy June to us all.

Volume 2

Now I don't know how it goes at your location but here it means it is time to

pull out the grill and start doing some great backyard cooking.
The concept of grilling food has been around well probably since the

cave man discovered fire and realized he could cook his

catch of the day and enjoy a hot meal.

But lets fast forward some and see how and where this style of cooking

found it's way into our lifestyles.
The best as I can tell it was the Spanish explorers

that first discovered this style of cooking. while exploring the islands.

They came across the locals using this style of cooking to eat

and preserve their meats, also the smoke made a great way to repel the flying insects .

The term originated from the Taino natives of the Caribbean islands.

Their word "barbacoa" is translated to mean "sacred fire pit".

As time does with all things the word slowly became barbecue around the late 1600's.
Of coarse today there is barbecue, barbeque, bar-b-q or my favorite bbq.

I think that sums it up and easy to spell.

Anyway either variation will work it's still all about great tasting food.
The barbecue as a social event became very popular during the late1800s,

when the United States also began building its national park system,

and Americans began socializing outdoors.

However, the barbecue, was also used for political campaigning too.

This dates back to our first president George Washington.

Candidates often held barbecues on the grounds of the county courthouse,

offering free food in return for an opportunity to share their political view

and ideas with the captured dining public.

Although barbecue was initially associated with poorer citizens,

as both a method of cooking and recreation.

It slowly spread to the middle and upper classes over time .

Today it continues to entice people's of all walks of life.

Especially in the southern US regions where grilling food is just a way of life.

Now it wasn't until the European settlers arrived in the New World with pigs,

chicken's and cattle that the open pit style of cooking took it's roots here.

Ribs, chicken, steaks ring a bell.... yes it does; but we're not there yet.
remember back then they didn't have refrigeration like we do today,

so their food had to either be eaten soon after the kill or to try and preserve it

either with winter snows, which was iffy or most used back then, the old smoke houses.

Looking at those options I don't think the open pit grill

was much about great tasting foods like today.

No just more about surviving.

Anyway that's a brief amount of background on the how, so lets talk about the what.

I'm not really sure who is credited for making the first modern style metal grill.

I believe that it was probably invented during the time of Henry Fords day

when production lines and industry was beginning to boom.
I do know that Ellsworth B. A. Zwoyer of Pennsylvania

patented a design for charcoal briquettes in 1897.

After World War One, the Zwoyer Fuel Company built

charcoal briquette manufacturing plants in the United States

with plants in Buffalo, NY and Fall River, MA.
Henry Ford created a briquette from wood scraps and sawdust from his car factory.

Then E.G. Kingsford bought Ford's briquette and placed it into commercial production,

and thus the charcoal grill was born.

Today we have charcoal briquettes, lump coal, which is actually pieces of hard wood

that has been charred, gas or electric style grills.

You can find them from very portable to major size appliances.

They are priced from $20.00 on up, and can be purchased from your dollar store,

local hardware and department stores as well as speciality stores.

Now with a market targeting that many places and people

you know outside grilling must be serious business.
I know there is an outside chef in every home and that's a good thing

heck that's what America was built on.

As for us here at Basil and Things

we just want to let you know that we have a wide range of spices

that are perfect for any type of outside cooking your into.
From our Mesquite, Steak Seasoning, Blackened, or our Charbroiled

and specially blended rubs just to mention a few.

I'm sure we have the perfect seasoning for you .
So take a few minutes and look us up and let us know how we can help.
We hope everyone has a great backyard grilling time this season.

Here are some Grilling Tips for a successful cookout

When you are cooking on a grill you want to have a high heat,

first to kill off any gems that may be on the grill itself

and second to ensure that the food will be cooked thoroughly.

This will also require a frequent turning as not to burn or char the outside.
Start grilling when you meats are completely thawed

or near room temperature. This gives a more even cooking effect.

Rub your meats with a little olive oil

or oil of your choosing then apply your spices to the outside.

Use the back of a spoon or brush to spread them evenly on the surface.

This also keeps your meats from sticking to a hot grill.

Very helpful when cooking fish or seafood.

If you are using a gas or electric grill you can add that smokey flavor to any meat,

by adding a little liquid smoke flavoring to your sauce

or brush it directly on the meat while cooking.

If your cooking with charcoal then this step in not necessary.

You should not brush on tomato based barbecue sauces on the meat

until just before it is ready to come off the grill.

The high sugar content of these sauces along with the tomato base tends to scorch

if exposed long to heat causing a crunchy black outside

and giving a poor appearance and flavor.

Some meats with a higher grease content such as hamburger will start flaming up,

it produces a flame broiled flavor which I like.

The trick here is to let the grease burn off but turn them

constantly so not burn the meat.

Make sure you have the proper barbecue tools to aid in your cooking adventures.

Being prepared is always a good thing.

Have fun and we'll see you next month