Fifi's Deli: November 2010

For centuries, herbs and spices have been cultivated to enhance culinary and baking endeavors, as well as to heal and protect against many ailments. In the 1800s, before the invention of modern medicine, most ailments were treated using herbs and spices. For example, thyme, mint and chamomile teas were used to treat stomach illnesses. In fact, most of the herbs and spices we cook with nowadays were originally cultivated for medicinal purposes, and before scientists learned how to synthesize chemical compounds, most drugs were derived from plants. While many still stand by the healing power of herbs and spices, what’s of equal importance are their flavor-enriching powers. Here, we’ll explore the complex, flavorful and virtually caloriefree world of herbs and spices.

“What we need are strategies for getting flavor into our food without , you know, having to unwrap a stick of butter. Not that there's anything wrong with a stick of butter, but you get the point. I nominate herbs. They're fat-free, almost calorie-free, they're tasty, aromatic, pretty, cheap, easy to grow, and they can elevate just about any dish they touch.” — Al ton Brown, “Good Eats”

Medicinal purposes

Herbal medicines are a popular alternative to pharmaceutical drugs. They are extensively used in the developing world where, in many places, they are a more widely available and more affordable alternative to pharmaceutical drugs. Herbal medicines are also popular in developed countries.

The World Health Organization (WHO) estimates that 50 percent of Canadians and 75 percent of people in France have tried complementary or alternative medicine, which often includes herbal remedies. Today, herbs are still found in 40 percent of prescription drugs. Herbs and spices are used for the treatment of a broad spectrum of health needs. They have been used to cleanse the bowels, open congested sinuses, help mend broken bones, stimulate the brain, increase libido, ease pain, aid digestion and many other purposes. However, much research is still needed to fully understand the benefits and the amounts necessary to gain these benefits without unwanted side effects.

Cooking for kids

Because children’s food preferences begin to take form early in life, it is a novel idea to begin introducing them to herbs and spices at an early age so that they can become familiar with different flavors. Children are already more adventurous than they were a few years ago because of the attention surrounding culinary and food endeavors created by celebrity chefs, cooking shows and competitions. Also,ethnic eateries have grown in number and popularity with families.With the White House behind the fight against childhood obesity, we are seeing a lot of focus on school menus; however, we cannot forget about children’s menus in restaurants. Restaurant menus for kids are often saturated with salt and fat (french fries, chicken nuggets, etc.), so using herbs and spices to reduce the level of sodium in dishes while enhancing flavor will help steer children’s taste preferences away from excessive saltiness and more toward developing a well-rounded palate. However, it is important to note that children’s menus should only use a couple of noticeable herbs or spices to slowly introduce new flavors without overwhelming their delicate palates.

Here are some examples of popular kids’ foods and the herbs and spices that pair well with them:

• Baked apples: cinnamon, nutmeg, allspice, vanilla or ginger

• Plain yogurt: mint, cinnamon, nutmeg, vanilla, ginger, allspice or cardamom

• Sweet potatoes: nutmeg or cinnamon

• Mashed potatoes: dill weed or garlic

• Carrots: cinnamon, basil or garlic

• Pasta: oregano, garlic or basil

• Quinoa or rice (sweet): cinnamon, nutmeg, vanilla, cardamom or ginger

• Quinoa or rice (savory): garlic, pepper, basil or oregano

• Chicken or turkey: cinnamon, coriander, basil, oregano, garlic, sage, rosemary or thyme

Spice world

The earliest evidence of spices dates back to around 50,000 BC, and the spice trade began around 2,000 BC in the Middle East. All of the world's great cuisines have since been defined by spices. Even the country we live in today was first stumbled upon in the great pursuit of spices. Most spices are consumed along with other spices, because a single spice can be rather one-dimensional. In fact, many cuisines around the world have created recognizable combinations of flavors using a variety of compatible spices as well as herbs. A few common herb and spice blends are:

• Chinese five-spice: Szechuan pepper, star anise, cloves, cinnamon and fennel seeds

• Curry: black pepper, cinnamon, cloves, coriander, cumin, ginger, mace and turmeric

• Herbes de Provence: thyme, rosemary, bay leaf, basil, fennel seeds, savory and lavender

• Masala: peppercorns, cardamom, cinnamon, cloves, coriander, nutmeg, turmeric, bay leaves and fennel seeds