Flavoring food is everything. Giving up salt does not mean giving up flavor. Learn to season your food with herbs and spices. When you have to limit salt intake, herbs, seasonings, and spices can enhance the flavor of your meals.
Suggestions for blending spices with specific food:
- Allspice: Use with beef, fish, beets, cabbage, carrots, peas, fruit
- Basil: Use with beef, pork, most vegetables
- Bay leaf: Use with beef, pork, most vegetables
- Caraway seed: Use with beef, pork, green beans, cauliflower, cabbage, beets, asparagus, and in dips and marinades
- Cardamom: Use with fruit and in baked goods
- Curry: Use with beef, chicken, pork, fish, green beans, carrots, and in marinades
- Dill: Use with beef, chicken, green beans, cabbage, carrots, peas, and in dips
- Ginger: Use with beef, chicken, pork, green beans, cauliflower, and eggplant
- Marjoram: Use with beef, chicken, pork, green beans, cauliflower, and eggplant
- Rosemary: Use with chicken, pork, cauliflower, peas, and in marinades
- Sage: Use with chicken, pork, eggplant, and in dressing
- Tarragon: Use with fish, asparagus, beets, cabbage, cauliflower, and in marinades
- Thyme: Use with beef, chicken, pork, fish, green beans, beets, and carrots
Tips for cooking with herbs and spices:
- Purchase spices and herbs in small amounts. When they sit on the shelf for years they lose their flavor.
- Best to crush dry herbs or rub fresh herbs to release their full flavor.
- Add ground spices to food about 15 minutes before the end of the cooking period.
- Combine herbs with oil or butter, let set for 30 minutes to bring out their flavor, then brush on foods while they cook.
- Herbs and herb blends like Mrs. Dash are a safe and flavorful choice.
Taste and flavor are key to enjoying food and feeling satisfied after a meal. Be sure to spice it up!
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