This is a free excerpt from the nutrition book,
God's Banquet Table
ARROWROOT Arrowroot is a powder that comes from the root of a South American plant. It is used for thickening fruit sauces and glazes. Because of its starchy content it has a mild flavor and is suitable as a seasoning for infants. An excellent remedy for bowel disorders and one of the most common ingredients in baby cookies, which we don’t recommend.
There are endless varieties of fruits, vegetables, grains, legumes and seeds. On top of all these wonderful foods, God has supplied herbs and spices, tools to allow us to express creativity, aroma and flavor.
The quiet gentle flavor of chamomile, or the blaring overpowering shouts of cayenne. The sweetness of cinnamon and bitterness of hops. The sharp bite of horseradish and refreshing lift of mint. None of these flavors are by accident. Each one was carefully thought out and purposely created for our blessing and enjoyment.
We would like to take you on a journey through the flavors and uses of spices and herbs. Many have been used for thousands of years for medicines to relieve suffering and contribute to healing.
Herbs are plants with a fragrant bouquet that may consist of leaves, stems, flowers, seeds or roots that are used in flavoring dishes or as medicines. Preferably they are used fresh, but are also effective dried.
Spices are dried, aromatic plants associated with tropical climates that may include seeds, flowers, leaves, roots or bark. They may be used in preserving food, assisting in digestion, providing flavor or as medications.
Herbs are generally milder in flavor and used for delicate seasoning, whereas spices are strong and distinct, adding a piquant taste. The words herb and spice can be used interchangeably according to culture or tradition.
Spice trading has a great history. Joseph was sold to a spice trader from Gilead for 20 pieces of silver. The Queen of Sheba presented precious stones and spices to King Solomon. Spices were often valued more greatly than gold. Nations fought wars over the occupation and control of spice territories. Political power shifted according to their availability.
Growing your own herbs and spices indoors is a wonderful hobby. Not only do indoor plants act as air cleaners, but they also provide a continuous fresh supply of seasonings for culinary art. These plants can be grown in pots, which can be placed in the window sills of the kitchen. Mint, parsley, chives, and dill are some examples of herbs that can be easily grown indoors. When the warmer weather comes, they can be transplanted outdoors providing you with a bountiful harvest that can be dried or stored in the freezer.
When drying herbs in the oven, the temperature should not exceed 90ºF, allowing their color and flavor to remain intact. Spread the herbs on trays, keeping the door ajar. Once the herbs have been fully dried, it is best to keep them in an airtight glass container stored in a cupboard. Light will destroy the herb’s color and distinct flavor.
THE SECRET OF SPICE
Not all herbs and spices are created equal. Talk to any serious chef and he will expound on the importance of fresh herbs and spices.
If at all possible, purchase herbs fresh. They can be stored in the freezer, giving you a fresh supply at your fingertips. If you are not able to buy fresh, then establish a good source of high quality dried herbs and spices. Indian, Italian or Greek specialty shops will usually provide you with high-quality herbs and spices. Cultures who do not have the North American burger and fries mentality put pride and care into their seasonings.
Before adding to food, taste-test the spice's strength and potency. Always start with a small amount. The spice should never overpower, but enhance the natural flavor of the food.
Recently I was in an Indian store and decided to buy some fresh curry. It was fairly expensive but came with a promise of exceptional quality and taste. Being a lover of Basmati and curry, I decided to make my investment. Later, when using the curry to season my dish, I was amazed at the difference in quality and strength. Not only was it stronger, but had a deeper, fuller flavor. Now I’m spoiled—I will never go back to lifeless curry again!
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