Herbs & Spices
 
 

Berries, ground. Similar to cloves and cinnamon combo, more complex. Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb. Steep to make tea.

Antibacterial and anti-fungal. Treats indigestion, flatulence, bruises, soothes joints and muscles.

Culinary Uses
Healing Benefits

Allspice

Sweet, sunny flavor, versatile. Use with green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish.

Anti-inflammatory, respiratory disorders & allergies. Antibacterial, antispasmodic, vitamins and minerals.

Culinary Uses
Healing Benefits

Basil

Pungent, mint like; dried leaves. Used in sauces, stews, soups, gumbos; fish and potatoes. Leaves used whole and removed before serving.

Antibacterial, antispasmodic. Herbicide (place by books and in corners to repel silverfish).

Culinary Uses
Healing Benefits

Bay Leaf

Ground, dried whole, fresh or frozen. Mild to blistering hot. Soups, stews, beans, sauces, poultry, greens; add to most foods i.e. eggs, hamburgers, for that extra kick.

Anti-inflammatory, improves circulation, vitamin C, relief from colds. Hangover remedy & digestive relief. Too many benefits to list for chile/cayenne.

Culinary Uses
Healing Benefits

Chile Pepper

Sticks/bark, ground. Pungent, sweet, hot. Pastries, breads, cakes, cookies, pies, sauces, apples, pumpkin and squash recipes, beverages. Try on pork, lamb, meat.

Anti-inflammatory, anti-spasmodic antimicrobial. Alleviates indigestion, stomach cramps, intestinal spasms, nausea. Normalizes blood sugar levels.

Culinary Uses
Healing Benefits

Cinnamon

Whole or ground. Aromatic, sweet. Fruits, desserts, Cakes, candies, pickles. Use to flavor meats, curry, soups, beans, pork and ham. Steep to make tea.

Topical analgesic, anti-viral, expectorant, digestive aid. Useful in teas for nausea and toothache. Make an air freshener with cloves stuck into orange.

Culinary Uses
Healing Benefits

Cloves

Leaves also called Cilantro. Slight Lemony flavor. Use in salads, garnish, chili, salsa. Seeds called coriander – pickling spice, curries, soups, meat dishes.

Anti-spasmodic, digestive aid in tea. Anti- inflammatory. Treat various types of pain when used regularly. Reduces high cholesterol, high in Vit C.

Culinary Uses
Healing Benefits

Coriander

Seeds, ground. Bold, distinctive; can overpower. Chili, tacos, stews, cabbage, beans. Add to curries, meats, cheeses, sausages, seafood, pickles, rice dishes.

Good for indigestion, diarrhea, nausea, morning sickness. Relaxes muscles, good source of iron. Prevent muscle cramps. Great for insommnia.

Culinary Uses
Healing Benefits

Cumin

Pungent, tangy; dominate. Use alone or with parsley. Salmon, peas, eggplant, cabbage, cucumber yogurt sauces, salads, pickling; predominate in Mediterranean cooking.

Anti-spasmodic, aids digestion. Use in teas for insomnia, colds, flu, and colic. Sweetens the breath as well taken after meals. Calms Hiccups.

Culinary Uses
Healing Benefits

Dill

Raw cloves or powder. Baked and eaten, rubbed on bread for garlic bread, stir fries, salad and salad dressings, sauces, soups, rubbed over meats, marinades.

Anti-bacterial, anti-viral, anti-microbial, immune boosting. Reduces blood pressure & cholesterol. A powerful antioxidant. Worth research for benefits.

Culinary Uses
Healing Benefits

Garlic

Fresh or dried, whole, or ground. Use in Oriental dishes, meat, poultry, seafood; also in squash, pumpkin recipes, biscuits, sweets, cakes, and breads. Steep for teas.

Anti-bacterial, anti-viral, immune boosting. Relieves arthritis pain, headaches, fevers. Digestive problems relieved by tea. Promotes bone health.

Culinary Uses
Healing Benefits

Ginger

Leaves, whole or ground. Use as a seasoning for lamb, soups, stews, fish, poultry stuffing, sausages, beans and other vegetables; also in beverages and jellies.

Good for hay fever, sinus congestion, indigestion, asthma, stomach pain, headache, dizziness, colds, coughs, & nervous disorders. Good tea for sleeping.

Culinary Uses
Healing Benefits

Marjoram

Whole, ground or seeds. Sweet, spicy, fragrant. Use in cakes, fruit, beans, sauces, cabbage, spinach. Also in breads, biscuits, custard, pies, puddings and vegetables.

Anti-bacterial, anti-inflammatory, antiseptic, relaxes muscles. Treat anxiety and depression, improve memory. Digestive aid.

Culinary Uses
Healing Benefits

Netmeg

Leaves fresh or dry or crushed. Italian & Mexican dishes, tomato sauces, soups, sauces, stews, meats, salads, and marinades. Steep to make tea.

Anti-inflammatory, analgesic pain reliever, toothaches, digestive aid, mouthwash. Relieves nervousness and depression.

Culinary Uses
Healing Benefits

Oregano

Mild red spice, always used ground. Use as a garnish for potatoes, potato salad, eggs, deviled eggs, beef, poultry, salads, and salad dressings. Useful for its red colour.

Anti-bacterial, antioxidant, anti inflammatory. Storehouse of vitamins A, C, E & K and minerals. Energizer. Digestive aid.

Culinary Uses
Healing Benefits

Paprika

Small needle-like leaves used dried or fresh. Meat dishes, herb butters, combined with other herbs in salad dressings, potatoes and in breads. Steep to make tea.

Anti-spasmodic, anti-bacterial, analgesic, digestive aid. Tea treats depression, headaches. Relieves colds. Stimulates hair growth, good for scalp.

Culinary Uses
Healing Benefits

Rosemary

Leaves, used as rubbed or ground. Strong woody flavor. Use to season sausage, poultry stuffings, veal, pork, meat loaf, stews, salads and grains. Steep to make tea.

Anti-fungal, anti-inflammatory, anti-spasmodic, antiseptic, diuretic. Relieves sore throats, stress & depression. Good hair rinse. Chinese cure all.

Culinary Uses
Healing Benefits

Sage

Leaves fresh or dried, whole or ground. Strong spicy smell & taste. Season veal, lamb, beef, poultry, seafood, eggs, salads, dressings, mushrooms, asparagus. Steep for tea.

Anesthetic useful to numb toothaches. Relieves discomforts of travel. Diuretic, appetite stimulant, digestive aid. Promotes circulatory health.

Culinary Uses
Healing Benefits

Tarragon

Fresh and dried, whole or ground. Earthy, subtle, versatile; use whole sprigs in soups, stews. Especially seafood, poultry, pork, veal, tomato, vegetables and breads.

Antiseptic, anti-microbial, expectorant. Crush fresh leaves into wounds. Settles stomachaches, soothes coughs and muscles. Use sparingly.

Culinary Uses
Healing Benefits

Thyme

Orange-yellow powder, mild flavor. Use in curries, poultry, relishes, pickles, eggs and rice. Add to stews, soups and casseroles. Warm with milk and honey for healing drink.

Anti-inflammatory, reduces pain. Anti-bacterial & anti-carcinogenic. Immune boosting. Aids digestion. Natural detoxifier.

Culinary Uses
Healing Benefits

Tumeric

Disclaimer: the preceding is intended as educational material and not as individual treatment recommendations. Always remember to consult your doctor before using herbs as any information you find online should not be a substitute for the advice provided by your physician or other medical professional.

© 2016 by Miniature Media.