Most closely associated with Indian, Middle Eastern, and Scandinavian cuisine, cardamom has had many uses throughout its long life. Its enticing aroma was said to have been used as perfume by the Greeks and Romans, while the Egyptians used it to freshen breath.
More and more scientific research proves that cooking with herbs is not just important for taste; it’s also important for health. Herbs like curry, turmeric, basil, oregano, garlic and onions not only make a dish come alive but also contain medicinal constituents that have actions in the body that are anti-inflammatory, anti-bacterial, anti-parasitic, and anti-viral.
Allspice was said to have been used by the ancient South Americans in the embalming process, a factoid which makes sense as the powder has been used to preserve and cure meats in the past. Its eugenol content makes it a mild antimicrobial; the spice has also been used treat digestive issues like neasea, flatulence, and indigestion.
Dill made its first historical appearance in Egypt, and has been used for centuries in the south of Russia and parts of the Mediterranean; it now has particular prominence in Nordic and Scandinavian cuisine.
Thyme has a rich history as a mystical, medicinal, and culinary herb, and its use can be traced as far back as the Ancient Greeks. The name thyme actually comes from the Greek “thymon”, meaning “to fumigate”
Garlic is made up of a multi-sectioned bulb covered by a thin, papery peel. The bulb, which in its entirety is referred to as the head, is made up of around a dozen smaller cloves, which can be separated and used individually.
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