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About Natural Herbs and Spices for Cooking and Health
Herbs and spices have been used since time immemorial by the great ancient civilizations of the world. But the Chinese can claim to have been the culture that was able to document well its uses and properties, specifically its healing powers with medical texts on herbs and spices dating back to more than 3000 years. However, it was during the dawn of civilization when the value of herbs and spices was realized. The search for spices had brought forth wars and discovered many a country along the way. Today, some herbs and spices have become a common commodity with households possessing spice racks of dried spices or a garden of fresh herbs.
Medicinal Use of Herbs and Spices
The medicinal properties of herbs and spices have been discovered first long before their other uses. Herbs which are low-growing shrubs and spices which mostly come from bark, roots, seeds, flowers, and fruit have been used to cure different diseases during the olden time. Most women in the ancient family would know how to treat simple ailment with common herbs and spices. For unusual sicknesses however, an herb doctor will be called. Nowadays several herbs and spices have been used in the development of some modern pharmaceuticals.
The most common herbs and spices that are still being used to treat common illnesses are – Ginger for treatment of sore throat or aid in digestion, Ginseng to boost energy and reduce stress, Licorice to treat inflammation and muscle spasm, and Rhubarb for intestinal infection.
Cooking with Herbs and Spices
There has been a lot of research that proves that the proper use of herbs and spices in cooking may prevent certain diseases such as some kinds of cancer, heart ailments and hypertension. The use of herbs and spices in preparing food moderates the dietary levels of fat, sodium and sugar. It also adds flavor and zest to otherwise blunt cooking.
Using herbs and spices in cooking is an art of combining flavors. Depending on the cultural background of the dish being cooked and the guest to whom the dish will be served, the use of spices varies. It is important to remember though that herbs and spices should enhance and not overpower the flavor of the dish. As a start, it is best to take note that strong and pungent spices should be used in small quantity while mild and delicate ones may be used in greater amounts until one finds the flavor that one is looking for.
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