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Avoiding Bland Meals with Healthy Spices

Healthy doesn’t have to mean lacking in texture, flavor, and fun. Spices can add unique tastes as well as color. A sprinkling of cinnamon over whipped cream in a steaming cup adds the deep reddish color of this spice along with the equally rich flavor it gives to coffee or hot cocoa.

Black Pepper, Paprika, and Cayenne Pepper

One of the most commonly found spices in the kitchen is typically overlooked. Black pepper can top anything from boiled eggs to complex gourmet dishes. Cultivated, from the peppercorn plant it is called the “king of spice” for its robust flavor. The flavor comes from volatile oils so leaving black pepper out and exposed to air will diminish the tone it can add to food.

No one who has tasted it is surprising to find paprika comes from air dried fruits of the chili pepper family. This has long been used in Hungarian foods, but when has found its way into many other parts of the world such as Spain, Portugal, and Greece. This spice when used heavily gives foods a bite, while when used lightly in cooking it offers a more earthy taste.

Cayenne pepper is also known for its bite when used at certain levels. Also known as Guinea spice this peppery spice contains vitamin A as well as other vitamins and minerals. It is often used in Asian cuisine either alone or as part of a thin, spicy vinegar based sauced.

Cooking with Cardamom, Thyme and Fennel Leaves

Cardamom has a strong smoky fragrance, but is also compared to mint in taste. Possibly one of the most costly spices, cooks who are Mediterranean and Middle Eastern Food distributors London ontario, Lara food distribution, tahini, spices, maamoul, dates, halawa London ontario food and supplies distributors, middle eastern food suppliers London ontario, Toronto food suppliers, middle east food suppliers Toronto ontario, Food Suppliers in Middle East, Food Suppliers, Middle East, Halal Food Distributors, Wholesalers and Suppliers, Middle Eastern Food, Middle Eastern Food Suppliers and Manufacturers, Middle Eastern Food, You Can Buy Various High Quality Middle Eastern Food Products from Global Middle Eastern Food Suppliers and Middle Eastern Food Manufacturers, grains, beans, hummus, sauces, spices, seasonings and other authentic middle eastern and Mediterranean food products, Mediterranean, food, ethnic, Arab, Middle Eastern, Mideast, healthy, authentic, premium, middle eastern foods, mediterranean foods, product catalog, grains, lentils, dry beans, Hummus, falafel, tahinifamiliar with its use know that little is needed in order to enhance the taste of food. It is most often used in cooking savory dishes.

While thyme leaves look delicate their fragrance can fill a room. Bland foods can sparkle with these leaves, whether fresh or dried. Beans, eggs, and vegetables go from an ordinary plate to remarkable dishes with the addition of recipes, which include thyme. Many stews call for thyme because meats and vegetables cook down the thyme adds additional seasoning and taste.

The tops of fennel leaves are used either fresh or dried in a number of recipes. Fennel has an anise like flavor, but with fresh leaves it has a crunchy texture. Dried its used in pesto. Many cooks have found the way to turn a fish dish into something much more interesting is to infuse the flavor of fennel while the fish is being grilled, poached, or steamed.

Oregano, Anise, Basil, and Sesame Seeds

The leaves of the oregano plant either fresh, or dried are a healthy addition to popular easy to make Italian foods.  Oregano adds a rich, earthy flavor to meats and fish, and can also spice up pasta.

Anise spice comes from the seed of the plant, and its unique licorice-like scent is so aromatic, it’s frequently used in candles as well as cooking. Anise is used to flavor drinks as well as dishes, and often used in baking.

Some types of basil also have a sweet smell and taste. These play a big role in baking and in cooking dishes that need an extra sweet lift. Thai basil has a more bite and is used frequently in Asian cooking.

Sesame seeds have long been used in India cooking, and in the west it lends a crunchy texture to breads and muffins.