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Spices: Adding Flavor Without the Calories – First Edition

Posted on 12/07/2015 at 02:25 PM by Lia Bahls, RD

Have you ever looked at all the different spices and wondered what to do with them? There are so many options it can be hard to know where to begin. We’re here to help you understand some of these confusing herbs and spices and shed some light on their flavor and uses. Plus, many of these can be grown in a pot inside your home allowing you to have fresh spices all winter long! 


Thyme: This herb is packed with vitamin C and is a great addition to soups, meats, roasted chicken, fish, mushrooms, onions, potatoes, tomatoes, and winter vegetables. Pair it with rosemary and oregano for a great flavor combination.


Borage: Also named starflower, this herb can be added to soups and fresh salads and is full of vitamins A and C.


Cilantro: Did you know cilantro refers to the leaves of the coriander plant? Cilantro has a unique flavor that people either love or hate. If you love it, use it to add flavor in salsas and curries.


Tarragon: Also referred to as dragon wort, this herb is a popular addition to French cuisine. With its sweet licorice-like flavor, it can be added to fresh salads, eggs, fish, chicken, and ricotta cheese, as well as acidic foods including citrus, tomatoes, vinegar, and parsley.


Rosemary: With a robust flavor, this evergreen shrub pairs well with garlic and olive oil in foods such as fava beans, roasted meats, and potatoes. This herb can be added early in the cooking process.


Savory: This herb comes in two varieties: Winter and Summer. Winter savory is stronger in flavor and pairs with winter root vegetables and beans. The summer variety adds light flavor to summer vegetables.


Chives: With a light onion flavor this herb enhances eggs, cheddar and ricotta cheeses, and root vegetables. Make sure to use chives fresh and uncooked to preserve the flavor and color.


Mint: Mint comes in a wide variety of flavors including spearmint, apple mint, orange mint, and peppermint. Use this herb with dark chocolate, cream-based desserts, lamb, cucumbers, young potatoes, carrots, peas, fruit, and teas. You can also add some to your water for some infused flavor!


Dill: Filled with beta-carotene, this herb is an important ingredient when making pickles, and pairs well with tuna, cucumbers, eggs and potatoes.


Marjoram: With a sweet and spicy flavor, this herb enhances tomato-based soups, salads, fish, chicken, and egg dishes.

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