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Adding herbs and spices is a great way to add flavour and blend the salt as well as enhance the flavour of your meal. Herbs and spices not only make your meals tasty, they also help your body fight infections, reduce inflammation and improve heart health. Historically, herbs have been used to give flavour to foods, but research now shows that herbs contain a powerful injection of phytonutrients that can slow ageing, help detoxify, and improve health.
If you cook regularly with herbs, you will not only enhance the taste but also improve your diet. If you always have a fresh pot on the kitchen counter, you can be looking for fresh herbs such as thyme, rosemary, basil, oregano, parsley, mint, chives, sage and basil.
In fact, spices can lead to more thermogenesis (energy-burning) and satiety, and seasoning can also play a role in weight control by adding flavour to your meals without adding calories.
It may take some time to build up a spice-stock in your spice cabinet or pantry, but it’s worth it. If you currently have no herbs or spices in your pantry, choosing the right one can be overwhelming. I like to have at least three or four different kinds of garlic powder in my pantry at the same time. Add garlic powder and herbal blends with other spices such as cumin, turmeric, cayenne, chilli powder, cinnamon and ginger. Mix garlic and herbs in almost everything savoury, such as vegetables, eggs, meat, etc.
You may have thought of herbs as a garnish, but you can do so much more with them. You can add herbs such as parsley, basil, mint and coriander to a salad, soups, stews and other baked dishes. There are so many different ways to enjoy fresh herbs, from finishing the toppings to garnishing salads, sandwiches, salads and even desserts.
Adding seasoning to a recipe may make it a little more complex, but it helps to preserve flavour and nutritional value for longer. Dried spices such as pepper and garlic are a great way to add flavour to any dish, whether in salads, soups, stews or other baked dishes. Freshly cut herbs are best for maximum flavour, but dried varieties also work. For instance, Tarragon can be sweet or bitter with a cooling note, which makes it good – suitable for chicken dishes.
The use of spices and herbs is a wonderful way to add a wide range of flavours to your dishes and give them a spicy kick. While we are often taught to add salt to our meals when there is a lack of flavour, spices or herbs can help to emphasize the natural flavours of a meal. Start by adding them normally. As seen often, spiced herbs will give your dish a sweeter, savorier or spicier kick!
If you only use herbs, add them after cooking and before you finish cooking. These herbs tend to up the game than spices, as they enhance the nuances and flavours while masking and softening the chewy qualities of the meat especially.
Fresh herbs have the ability to take each dish to the next level, spice it up with a dash of freshness before serving and add a delicious depth and flavour to your kitchen.
Herbs are so easy to grow that you will never stop choosing from fresh herbs, and it doesn’t matter if you live in a small town or a big city with lots of green space, just stick with it and you have the perfect blend of herbs and spices for every meal.
Some herbs are better fresh, such as dried oregano, but some should be kept in the fridge for a longer period of time, and some herbs can be considered slightly more expensive than other herbs, such as thyme. In particular, you should always buy at least 2 – 3 pounds of fresh herbs per year.
The dried versions are ok if not too old, but they are not good for long-term use, and they will probably be bad if you use them multiple times.
So, next time you are appreciated for the good herby smell coming from your kitchen or you want to share your secret recipe, let us know in the comment section.