Seeds: Celery Seed

 

 

Hi everyone! I know it's been a long time since I have done a post about any herbs or spices but, I have been so busy cooking and taking requests for recipes that I forgot about doing informational posts on the things we use in our cooking endeavors and that being things like herbs and spice. So today I am going to do this little post about the venerable celery seed! It's something that I use in baking many times and I thought talking about the celery seed would be a great place to pick up on my informational posts. The venerable celery seed is not a vegetable even though many people buy celery as a vegetable and hence think that the celery seed is the seed of the vegetable. Well, it is! But the celery seed is not a vegetable, it's a fruit! It's the fruit of a plant known as the Apium Graviolens! The celery seed is a member of the parsley family which I thought was an interesting fact in itself! For those of you that have gardens and grow herb and spices the celery seed is a biennial. The celery seed is the same species of seed used to grow standard table celery. The celery seed is very small measuring in at 1/16th of an inch and is oval/ovoid and is light brownish in it's coloring.

As with many of the herbs and spice we use in this country the venerable celery seed comes to us from another country, that being India! I just love my Indian herbs and spices!
Besides being used in cooking endeavors the celery seed has been used as medicine since the time of the ancient Greeks. Around the 19th century celery seeds were being used as a vegetable in food and in other food uses such as pickling. The celery seed tastes like celery and when crushed to be used in recipes is very aromatic and slightly bitter. You would be very surprised to find out that the celery seed is used in more places than you think! Ever use Old Bay seasoning in your cooking? Guess what? Old Bay makes use of celery seeds for their aromatic qualities. Do you like to have a Bloody Mary on occasion? Of course you do! The best Bloody Mary's are made using celery salt which comes from the celery seed! If you come from New York as I do then you have had a New York hot dog I am sure over at Nathans Famous in Coney Island. Remember how it tasted? Now have you ever been to Chicago? The famous Varsity Hot Dogs of Chicago! The Chicago hot dog tastes different than a New York hot dog because the Chicago dog used celery seed in the recipe! Some other uses for celery seeds are in soups and dressings. I love chicken soup don't you? I always add dill weed to my chicken soup and then I add some crushed up celery seeds for a great taste
and an extra boost to the soups aroma! Celery seed is fantastic in coleslaw and potpies and in some countries celery seed is used in making alcoholic drinks!

So as you can see the venerable celery seed is quite a versatile spice in the kitchen. I have given you some general information about the celery seed and some recipes and foods that the celery seed is used it. Now it's your turn to explore how you can use the celery seed in your cooking endeavors. I would like to hear what you come up with! Until next time thanks for reading!







Photo Courtesy Of Howcheng

Cayenne Pepper - About The Cayenne Chili Pepper

Cayenne Pepper

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The Cayenne pepper that most of us use on a daily basis comes in a ground up form of either coarse or fine ground dried pods of the Cayenne chili pepper. The Cayenne pepper is quite pungent and quite fiery and hot. The Pepper itself adds fire and flair to the dishes it is used on. Cayenne pepper is used in culinary endeavors all over the world today! The Cayenne Pepper is also known as the bird pepper or bird chili(Thailand)The Guinea spice and cow horn pepper. In common everyday language when they are crushed up we just call it red pepper. Naturally, as with most herbs and spices the Cayenne pepper has been used for culinary as well as medicinal purposes. It originally comes from India where the hottest chili pepper in the world the Nala Jolokia or Ghost Pepper comes from. In Latin it is referred to as Capsicum Annum and it is a member of the nightshade family. Interestingly enough the Cayenne is a distant relative of bell peppers and jalapeno peppers.

The Cayenne pepper is called a fruit and it is these fruits that dried and ground or pulped and baked into cakes that thenget sifted in order to make the powdered spice so common in today's kitchens. The Cayenne is famous in the cuisine of many cultures such as Sichuan cuisine of China and the fiery foods of Thailand and Vietnam. According the the official Nicholas Culpepper guide of Scoville heat units the Cayenne is generally rated at between 30,000 to 90,000. The Cayenne pepper has been used as a nutritional supplement for years in the United States and other countries.

The Cayenne pepper grows relatively quickly and is grown in many place on Earth today. The average cultivation time is 100 days for the fruit to mature. The Cayenne pepper grows best in warm, moist climates with soil that is nutrient rich. For the most part Chili peppers are perennials in sub tropic environments but can be grown as annuals in more temperate climates. Historically Cayenne pepper has been grown for many thousands of years in the West Indies and of course both Central and South America. Supposedly the Cayenne fruit was a eaten daily by the Mayans and Aztecs for culinary and health benefits.

Cayenne pepper is LOADED with vitamins like vitamin A, B6, some E but it is packed with vitamin C. It is said that nutritionally Cayenne pepper is great for blood circulation and in lowering cholesterol. It is has been reported that Cayenne is good for "thermogenics" creating heat in the body to aid in wait loss. It is also said to boost metabolism. Supposedly Cayenne pepper can stop heart attacks and remove plaque from the arteries. It also has supposedly been reported that Cayenne pepper can heal ulcers and prostate issues and in general boost one's overall health. Cayenne has also supposedly been reported to equalize blood pressure and even heal the gall bladder and supposedly has anti-fungal properties. (Check with your health care professional to verify these claims as I am not a doctor and offer no medical advice!)

As with other dried herbs and spices Cayenne should be kept in a cool and dark place that should not get any hotter than75 degrees. Do not refrigerate the dried herb. If you have fresh Cayenne peppers they can be stored in the refrigerator for up to seven to ten days.




Photo Courtesy Of JKD Atlanta

Cardamom - All About Cardamom Spice

Cardamon

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One of my favorite spices that is used in one of my favorite teas from India, called Chai is Cardamom. It is a spicy, aromatic spice that is pungent, intense and sweet all at the same time. It is actually a seed that is related to the ginger family (Zingiberaceae) and is called the Elettaria Cardamomum. These seeds are oval shaped and can be anywhere from a quarter of an inch to one full inch in length. Cardamom is geographically indicative of Guatemala and India. Most people are familiar with Cardamom because of it's association with Indian foods and spice stores.There are two major types of Cardamom in use today and they are Elettaria: We call this Cardamom, Green Cardamom, or True Cardamom and it comes from India and Malaysia. The other type of Cardamom is Amomum: This is generally called Black Cardamom, Brown Cardamom, Kravan, Java Cardamom, Bengali Cardamom, Siamese Cardamom, White Cardamom and Red Cardamom. This type of Cardamom comes mainly from Asia and Australia. Both of these types of Cardamom are used as flavorings in beverages, spice in baked goods and an added ingredient in cooking and as a medicine.

Cardamom is a major constituent in Indian cuisine and is used in many of the hundreds of curry blends from the region. It is widely utilized in the Scandinavian region of the world in the new Scandinavian cuisines and is added to baked goods widely. Now, here is a kicker: The greater majority of Cardamom in the world is used in the Arabic countries as an additive to black tea and coffee's, I have some of the flavored tea in my cupboard and believe me it is delicious!

Cardamom as a medicine has been used throughout all of Asia to help treat infections in the teeth and gums and to aid in ailments of the throat and to treat inflammation and digestive disorders. It has supposedly been used to help in breaking up kidney and gall stones. There is also some claim that Cardamom has been used in the treatment of snake bite and scorpion bites as a anti-venom, although I could not find any information to that fact. Cardamom has also been used in the practice of Ayurveda medicine practiced in India and in traditional Chinese naturopathic medicine. In the past Nepal was the largest producer of Cardamom, but that has changed with Guatemala now being the number one largest producer and exporter of Cardamom to the world. As with most herbs and spices store your Cardamom in an airtight container and keep in a cool, dark and dry place and try to not have the temperature go above 75 degrees F.



 

 

 

Photo Courtesy Of: FotoosVanRobin

Caraway - Caraway Seeds

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It is funny that the Caraway seed is referred to as a seed since it is a fruit! Caraway is a member of the parsley family of plant and it is a biennial herb. In the Latin Caraway is called Carum Carvi and it Greek it is called Karon and in Sanskrit it is Karavi and this tiny little fruit is about one fifth of an inch long and has tapered ends and pale ridges and the seed is quite hard. The Caraway seed comes from Asia and both central and northern Europe and in Europe it has been grown and cultivated since the middle ages. In the modern day the European country of Holland is the biggest grower/producer of Caraway seeds. Other countries like The United States and Canada also grow and market Caraway. In some arguments it is thought that the Caraway seed is the one spice that has been used longer than any other spice in all of Europe. As far back as the seventeenth century there has been written evidence that Caraway was used in baked goods like breads and cakes and used to flavor fruits as well. In many cultures Caraway has been considered an aid in digestion. Caraway has been used to produce many products on the market as well. One of the first that comes to my mind is Aquavit, a flavored vodka of Norway. It is used more in European cuisine than American, but we are getting smart and catching up on that front. The essential oils in Caraway are Limonene and Carvone. Caraway seeds have a semi-sweet Anise like taste and a pungent aroma. One of my favorite uses of Caraway seeds is using it when I make gravlaks. Everyone in the world knows the taste of Caraway! Who has not had rye bread? Sausages? Soups? All made with Caraway. Supposedly, Caraway has been used medically as a remedy for colic and of course as stated earlier as a digestive aid and for the loss of appetite and supposedly used to dispel intestinal worms. As with many herbs and spices Caraway seeds need to be stored in a cool, dry place that does not get hotter than 75 degrees F.

 

Richard

 

 

Photo Courtesy Of: Zoyachubby

Bay Leaf - The Bay Laurel

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Ever make a tomato sauce for pasta? How many of us put one or two Bay leaves in the sauce while it's simmering? I do. The venerable Bay leaf is the leaf of two kinds of trees, the sweet bay tree and the laurel tree in Latin both are called the Laurus Nobilis. The Bay leaf can grow up to three inches long and it is green and glossy in look and texture.

Bay leaves are native of both the United States and Turkey but are also grown in the regions of Italy, France, Colombia,
Russia, and even India. Bay leaves are one of the necessary condiments that should be in everyone's cupboards because it is great in soups and sauces and it's fantastic in meat and veggie dishes. Bay leaves add a delicious and distinctive flavor to your dishes. Classic French cuisine make good use of Bay in dishes such as bouillon and bouillabaisse! And Bay is a major part of many a bouquet garni! If you have ever eaten Indian cuisine then you may have had Garam Masala or Biryani and Bay is a big part of that dish. Usually, the Bay leaf is discarded before a dish is served because you don't want to eat Bay leaves because they can be harsh on the digestive tract. The scent is very pungent and if you take a bit of a leaf it has a bitter taste.

The Bay leaf has been around for a long time and if you were a Greek or Roman warrior your head would be adorned with a wreath made of laurel leaves(Bay leaves) if you were a victor in war. If you have gone to college and earned a baccalaureate degree then you have earned a "laurel berry" degree because the term refers to the honoring of scholars
using a garland and Bay leaves. Always store your Bay leaves in a cool dark place that will not exceed 70-75 degrees F.

Medicinally speaking the Bay leaf was thought to have magical properties and in ancient times was used to keep moths at away and still today you can scatter Bay leaves in your cupboards and it will keep certain insects away because of the insecticidal properties of the lauric acid in the Bay leaf itself. The Bay leaf has lauric acid as one it's constituents and this acid has insecticidal properties. Bay leaves have supposedly been used for treating high blood pressure, as a digestive and diuretic and as a carminitive and astringent. The Oleum lauri oil in Bay leaves has been used in the manufacture of liniments for years. The Bay leaf has also supposedly been used as a natural headache relief treatment. A constituent in Bay called Parthenolides has been shown to be helpful in the treatment of migraines. Other uses for Bay have been as an anti-inflammatory, antioxidant, anti-fungal and antibacterial.

The Bay leaf has also been called by other names and they are as follows: Apollo’s Bay Leaf, Bay, Bay Laurel, Grecian Laurel, Indian Bay, Laurel, Nobel Laurel, Poet’s Laurel, Roman Laurel, Royal Laurel, Sweet Bay, Sweet Laurel, Wreath Laurel.  Bay leaves are available year round and are an excellent source of flavor for your recipes!

 

 

Photo Courtesy Of: Ndrwfgg's

Basil - The Basil Leaf

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Basil is one of my favorite herbs to use in the kitchen and I like both the domestic Italian basil and I truly love thai basil. Basil is a leafy, bright green plant and in Latin is called Ocimum Basilicum. Believe it or not, the basil leaf is in the mint family of plants. The lions share of basil is grown in the United States and Egypt! When I learned that it was grown in Egypt I was amazed!

We all know that basil is a major herb used in Italian cooking ( I love Italian food!) and in Thai cooking. (I love thai food!) Basil is an excellent companion to tomatoes and when I make tomato salad I use lots of basil! I can't think of anything that basil does not compliment, it is fantastic with eggs, meats, veggies, cheese and even tofu when I make tofu cheese! (More on that later!)  And please let us not forget.......Basil Pesto! (In the words of Homer Simpson: Ummm! Basil Pesto!)  The aroma of basil is herbal and sweet.

The Ocimum Basilicum(Basil) is native to India and Persia originally and it was a highly cherished and highly detested in the old world. The Latin name of Ocimum Basilicum stands for "be fragrant." The herb was loathed by the Greeks, and loved by the Romans! To the Romans it was a fertility symbol. In the modern world in India today the Hindu people keep basil plants in their homes as they feel that it will bring happiness into their homes! As with most herbs make sure that you store basil in a cool, dark place with a temperature not to exceed 70-75 degrees!

Now, as far as the health benefits of the basil leaf there has been modern research that has found that essential oils in basil have antioxidant, anticancer, and antimicrobial properties. Some research has also shown that basil has the possiblity of decreasing platelet counts in mice. Basils more traditional uses has been for stress reduction, asthma relief and diabetes control in India. In India basil has also been used for the relief of acne. In Ayurvedic medicine in India basil has supposedly been used in the treatment of gastric disorders and inflammatory conditions and well as a treatment for the common headache, fever, and even nausea and hypertension. Culturally, basil has been put in the hands of the dead in Europe to help their journey be a safe one. Also in India basil has been placed in the mouth's of the dying to make sure that the dying make the journey to God. Basil is quite an interesting herb huh?

Note: Some basil types like Thai basil holds up pretty well in the freezer!

 

Photo by: Paul Goyette

Arrowroot

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Well, arrowroot is one of those things used in culinary endeavors that I have found many, many home cooks are not aware of. Arrowroot is a white powdery substance that looks and feels like cornstarch but actually comes from a plant called the Marantha Arundinacea. The plant hails from the West Indies and is also referred to as Marantha Starch, Obedience Plant, and Bermuda Arrowroot. It is a perennial plant and grows in Brazil and Thailand.

One of the most common uses for arrowroot is as a thickener for sauces and stews and makes an excellent glaze in Chinese food recipes. It is widely used in deserts like pudding and jellos and lends no flavor to the foods it is mixed with. In contrast, many other thickeners a cook or chef can use do impart a certain taste or flavor to the foods they are used on. It is used widely in homemade ice cream because it prevents the formation of ice crystals in the ice cream.

In the West Indies a people known as the Arawak used the arrowroot to pull toxins from the wounds of warriors that they got from the poison arrows of their enemies. Many people believe that this is how arrowroot got it's name. As with many herbs and spices in your cupboard, arrowroot should be stored in a cool dry place and the temperature should not get about 70-75 degrees.

The secret of arrowroot is that it thickens at a lower temperature than other thickeners that are either flour or cornstarch based and it does not have the same caloric count as the other thickeners either. (Give me beurre manie anyday!) Remember, when using arrowroot that you have to mix it in cool liquid before you add it to hot liquids. As a general rule 2tsp of arrowroot will substitute for 1 Tbsp of cornstarch and 1 tsp of arrowroot will substitute for 1 Tbsp of flour.

Arrowroot is supposedly good for  relief of gastrointestinal disorders like upset stomach and diahhrea. It has also been reported to have deodorizing and antibacterial properties. It supposedly can be used after a bath to aid against rashes, acne, and to absorb moisture and it leaves your skin really smooth. At least that is what my girlfriend tells me. Matter of fact she tells me that many people use arrowroot in place of talc, cornstarch, tapioca starch, potato starch or even rice starch/flour for the skin.

Special Note: If you have gluten allergies and you like to eat and bake bread but can't because of the gluten then you will be happy to know that you can use arrowroot in place of wheat flour in your baking.

 

Anise

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Anise or anise seed in Latin is called Pimpinella Anisum and is a member of the parsley family. Anise is a close relative or descendant of dill, caraway, cumin, and fennel. It must be in the nature as a seed. Anise grows wildly in the countries of Turkey and Spain. It is used in so many culinary ways that it can be mind boggling as with so many other herbs and spices out there. It is used in main dishes as well as deserts and a myriad of baked goods.

Anise is used extensively in India and parts of the middle east as both an aromatic and fragrant ingredient to a dish and it is used as a digestive as well. The Anise seed is famous for it's licorice like flavor and for this reason is used all over the world in candy production. Have you ever had anisette from France? If you have then you have drunk a liquor made from or with anise!

Since ancient times anise has been used a medicament and to flavor medicament's to make them more palatable. In the new world the colonists of what is now called The United States Of America grew anise as a medicinal plant to be used in a myriad of ailments and this is also true for other parts of the world as well.

One of the widest uses of anise has been in the production of alcohol from all over the world. Anise has been used in the production of Arak in the middle east and Aguardiente in Colombia. It has been used in the production of Absinthe and Anisette in France as well as the production of Ouzo in Greece and Mastika in Bulgaria and Jagermeister from Germany. So many countries, so much booze! Whew! I need a vacation and a drink now!

Medically speaking anise contains a constituent called anethole which is considered to be a phytoestrogen. Anethole is supposedly to able to relieve menstrual cramps and in some European countries it is used as a carminative. Anise is also reported to be an excellent expectorant and used to loosen phlegm in colds, lung issues and pneumonia.  The anethole in anise is reported to be used in maintaining oral health as it has antimicrobial properties, so it makes an excellent mouthwash and fights bad breath.

Now I don't really know about this one but anise/anethole  has supposedly been used to increase libido in both men and women. (I think when I am done with this post I am going to the grocery to go buy a couple of pounds of anise and I will get back to you on this one!)

Thanks for stopping by,

Richard

 

 

 

Photo by: Arria Belli

Allspice

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AAllspice is the berry of an evergreen tree in the family of trees known as evergreens trees. In Latin allspice is called Pimento Officianalis or Pimento Diocia. It is a dark round somewhat hard berry when it is dried and has the wonderful aroma of all spices! This spice is indicative of the regions of Jamaica, Guatemala and The Honduras. You may have used allspice in your kitchen before or had it in something that you have eaten like pumpkin pie, but it is a major constituent in the making of jerk seasonings and some curries. It is a spice that in it's whole form is also used in the process of pickling foods. Allspice is just about all present these days as it can be found in just about anything from the teas that you drink to the main dishes and deserts that you eat.

It is a pungent spice and you can have twenty people lined up in your kitchen and have them smell some and just about each person will tell you that they smell something different. I think someone put allspice on the planet to confuse our olfactory senses is what I think! For most of us the taste of allspice is very reminiscent of cinnamon, nutmeg or cloves. Before I really got into cooking I thought cloves was something that was used to make Djarum cigarettes. Go figure!

Allspice goes a long way back in our history in western civilization. It was during the voyages of discovery that Christopher Columbus discovered allspice in the Caribbean. At that time he was on a search for pepper and he found allspice instead. In the Caribbean islands they call allspice "pimienta." Pimienta stands for pepper. So he took the spice home with him to Spain. In America we call pimienta, pimento. In herb lore allspice was said to give relief from digestive issues such and bloating and gas. That's a good thing in my book! If you have allspice in your home it is best to store it in a cool dark place that does not get above 70-75 degrees. Allspice is very versatile as stated it is used in main dishes and deserts and is one of those spices that is excellent in both savory and sweet dishes. It is this versatility that makes allspice so popular today. Allspice has been called by many names such as: clove pepper, new spice, myrtle pepper, and Jamaican pepper. I am sure it is called by these different names as a matter of region or country.

In herbal remedy circles allspice is used for it's supposed healing properties. It contains an oil called Eugenol and it is said to have antiseptic qualities. It has supposedly been used in relieving pain and there have been some studies that the oil in allspice can be used to combat certain types of viruses, fungi, and bacteria. In other areas of alternative medicine the oil of allspice, the Eugenol has been suggested for use in fighting toothaches. Allspice has also been suggested in some traditions as a good remedy for muscle aches and pain by mixing allspice with water to form a paste and placing that paste on the affected area. One should be very careful if using the oil (Eugenol) of allspice as it can irritate your skin. It is suggested that you do not take this oil internally unless otherwise prescribed by a health care professional and of course remember that some people can also be allergic to allspice.