Cooking Spices and Herbs
From God's Banquet Table
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.
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