< previous page page_150 next page >

Page 150
e7657cb2a9f6883db32c08911cf5b518.gif e7657cb2a9f6883db32c08911cf5b518.gif
house.gif
e7657cb2a9f6883db32c08911cf5b518.gif e7657cb2a9f6883db32c08911cf5b518.gif
SMART SOURCES
e7657cb2a9f6883db32c08911cf5b518.gif e7657cb2a9f6883db32c08911cf5b518.gif
You'll find detailed information on both culinary and medicinal herbs and spices in the following books:
e7657cb2a9f6883db32c08911cf5b518.gif e7657cb2a9f6883db32c08911cf5b518.gif
The Encyclopedia of Medicinal Plants
by Andrew Chevallier
e7657cb2a9f6883db32c08911cf5b518.gif e7657cb2a9f6883db32c08911cf5b518.gif
The Healing Kitchen: An Indoor Herb-Garden Pharmacy for Cooks
by Patricia Stapley
Mustard
Zesty mustard seeds have potent antimicrobial and anti-inflammatory properties and stimulate the immune and digestive systems. Dry mustard provides good amounts of magnesium, which helps the body manufacture protein, build bones, and metabolize other nutrients.
Try it in  . . .  spice mixtures to rub on poultry and fish before cooking; salad dressings.
Mace and Nutmeg
Mace is the lacy outer covering of nutmeg; both spices are sweet and nutty. Nutmeg and mace help stimulate the appetite, improve digestion, and relieve nausea thanks to myristicin, a compound that is chemically similar to mescaline (from the peyote cactus in Mexico).
Try them in  . . .  dishes containing broccoli, onions, carrots, cauliflower, or Brussels sprouts; eggnog; also with fruits such as peaches, plums, and apples.
Saffron
This brilliant-colored spice is made from the stigma of crocuses and is as expensive as it is flavorful. Just a tiny bit adds deep flavor to Spanish dishes.
Saffron contains crocetin, a chemical that has been shown to lower blood pressure. Some researchers link the low heart disease rate among Spaniards to high saffron consumption.
Try it in  . . .  paella, bouillabaisse, risotto, and other seafood dishes.

 
< previous page page_150 next page >