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All Chinese five-spice blends are different and can include spices such as star anise, cloves, cinnamon, Sichuan pepper, fennel, turmeric, nutmeg, cardamom, orange peel or galangal. Your nose will know which spice mix it likes best so get to a spice store and sniff a few out. 10 Herbs that Flavor Food and Improve Health 10 Herbs that Flavor Food and Improve Health. Source: MyFoodDiary.com.

Nutrition. Herbs contain nutrients that improve health in unique ways. Some provide the anti-inflammatory benefits of aspirin while others have the power to fight unhealthy bacteria.

Start adding these herbs to your recipes today!The buzzword today is “superfoods,” and our 10 healthy herbs and spices are definitely superfoods. Using these herbs and spices does more than add a kick in flavor; using them kicks up nutrition and helps to guard your overall health. This list is not exhaustive, but you can’t go wrong adding this selection of herbs and spices to your repertoire.

Cumin is a very warm flavor that tastes great mixed with turmeric, curry, cayenne, cinnamon, coriander, garlic, and saffron. It also pairs well with tomato, chickpeas, and yogurt. Dill: What herbs and spices taste good with dill? Dill goes well with basil, mint, cilantro, bay, borage, chervil, chives, garlic, onion, parsley, sorrel, and tarragon. Typically, fresh herbs and spices contain higher levels of antioxidants than dried or processed products.

For example, fresh garlic is 1 1/2 times more powerful than dry garlic powder. The good news on herbs and spices comes at an opportune. Herbs and spices for flavor, yes – but herbs and spices for vital health? That’s something we’re just beginning to catch onto. The key is in finding easy ways to work them into what you’re eating as often as possible.

To start, build out your spice rack. Choose three spices you’re drawn to and check out our tips below to weave them. “Spices not only enhance the flavor, aroma, and color of food and beverages, but they may also protect against the development of acute and chronic, noncommunicable diseases and help people maintain health,” wrote T. Alan Jiang, MD, PhD, in the Journal of AOAC International.. Researchers have found that some of the bioactive elements of culinary herbs and spices include alkaloids, tannins. Spices like turmeric, cardamom, and cinnamon have remained a crucial part of ancient remedies due to powerful nutritional value.

Moreover, other spice options like tamarind, paprika, and nutmeg do not only enhance the aroma of your meals but. Herbs and spices have been sought after for thousands of years, predating even the beginning of written history for culinary and medicinal purposes. Yet still, people confuse herbs and spices. A spice is usually the dried fruiting body of a plant which may be called the plants’ fruit, kernel, or seed. Check out these 10 unusual herbs and spices: Tarragon – This French “King of Herbs” is the foundation of barnaise, rigavote and tartare.

Its licorice-anise aroma and tart, lingering appetite-appealing flavor makes tarragon an excellent addition to chicken, eggs and fish.

List of related literature:

Among the common spices and herbs getting more research attention are cinnamon, ginger, oregano, red pepper (paprika), rosemary, thyme, and turmeric.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

Natural flavor substances include spices (e.g., anise, paprika, vanilla), herbs (e.g., basil, parsley, thyme), essential oils (e.g., clove, lime, rose), and plant extracts (e.g., almond, garlic, rosemary).

“Nutrition in Public Health: A Handbook for Developing Programs and Services” by Sari Edelstein, Barbara Bruemmer
from Nutrition in Public Health: A Handbook for Developing Programs and Services
by Sari Edelstein, Barbara Bruemmer
Jones and Bartlett Publishers, 2006

Notable examples are the herbs cumin, ginger, cloves, spearmint, fennel, anise, and cayenne.

“Healing with Whole Foods: Asian Traditions and Modern Nutrition” by Paul Pitchford
from Healing with Whole Foods: Asian Traditions and Modern Nutrition
by Paul Pitchford
North Atlantic Books, 2002

Healthy herbs and roots that may be used in the recipes according to your tastes include fenugreek, fennel, cilantro (coriander), cinnamon, nutmeg, chives, basil, mint, thyme, oregano, rosemary, ginger root, horseradish root, turmeric, parsley and chicory.

“The Liver Cleansing Diet” by Sandra Cabot MD
from The Liver Cleansing Diet
by Sandra Cabot MD
SCB International, 2014

These herbs include: ginger; sweet spices such as cardamom, fennel, and cinnamon; asafoetida (hing); and cumin.

“Spiritual Nutrition: Six Foundations for Spiritual Life and the Awakening of Kundalini” by Gabriel Cousens
from Spiritual Nutrition: Six Foundations for Spiritual Life and the Awakening of Kundalini
by Gabriel Cousens
North Atlantic Books, 2005

This is the place to get creative with superfood ingredients (like cacao, maca, or spirulina; see Tarragon for more on these potent health heroes), spices (cinnamon, turmeric, ginger), and herbs (basil, cilantro, parsley).

“Crazy Sexy Juice: 100+ Simple Juice, Smoothie & Nut Milk Recipes to Supercharge Your Health” by Kris Carr
from Crazy Sexy Juice: 100+ Simple Juice, Smoothie & Nut Milk Recipes to Supercharge Your Health
by Kris Carr
Hay House, 2015

Cummin and green cardamom are cooling, clove and cinnamon are warming, ginger is good for cold, while raw garlic is good for circulatory ailments and jangled nerves.

“Usha's Pickle Digest: The perfect pickle recipe book” by Usha R Prabakaran
from Usha’s Pickle Digest: The perfect pickle recipe book
by Usha R Prabakaran
Pebble Green Publications, 1998

In general, the green herbs (rosemary, thyme, basil, parsley, and sage) are great for savory dishes; and spices like cinnamon, cardamom, ginger, cloves, allspice, and nutmeg are great for sweet dishes (although they can be used in curries and other delicious savory Indian recipes, too).

“Loving Yourself to Great Health” by Louise Hay, Ahlea Khadro, Heather Dane
from Loving Yourself to Great Health
by Louise Hay, Ahlea Khadro, Heather Dane
Hay House, 2014

Well-known examples include the essential oils from allspice, almond, bay, black pepper, caraway, cinnamon, clove, coriander, cumin, garlic, grapefruit, lemon, mace, mandarin, onion, orange, oregano, rosemary, sage and thyme.

“Handbook of Herbs and Spices: Volume 2” by K. V. Peter
from Handbook of Herbs and Spices: Volume 2
by K. V. Peter
Elsevier Science, 2004

Examples of herbs used as flavor enhancers are Rosemary, Peppermint, Garlic, Aniseed, Horseradish, Borage, Cacao, Capers, Lemon, Melissa, Dill, Tarragon, Angelica, Hyssop, Juniper Berries, Caraway Seed, Chervil, Coffee, Cumin, Tea, Coriander, Mint, Lovage, Basil, Chives, and Summer Savory Parsley.

“Food Additives and Human Health” by Seyed Mohammad Nabavi, Seyed Fazel Nabavi, Monica Rosa Loizzo, Rosa Tundis, K. Pandima Devi, Ana Sanches Silva
from Food Additives and Human Health
by Seyed Mohammad Nabavi, Seyed Fazel Nabavi, et. al.
Bentham Science Publishers, 2020

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • Cummin????
    In Mexico we also have epazote!
    When you try this you will love it! It goes great with cheese and also pork and beens, I love your channel dude!

  • AWESOME VIDEO! You are just so fun and super positive-I LOVE it.Growing herb garden for first time this year and you have informed and encouraged me to dig in.i just found you guys about a week ago and i just got done watching all you videos for the past year thank you for making videos you really inspire me

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  • what type of cinnamon as for i work at a spice company and we have 4 types, ka, kb, ct, and cassia, best of the best is ka cinnamon and that is not garlic powder, hate to tell you but is is actually granulated garlic, garlic powder is NOT coarse but very fine like baby powder, you definitely need to be more pacific

  • What a lovely and useful video idea! Unfortunately,it’s difficult to hear and understand your so much needed commentary due to the loud background music. Would be awesome to watch this video with your voice being the star.

  • There is a big difference between cassia cinnamon and ceylon cinnamon. If you are going to consume cinnamon everyday, since it has so many health benefits, then you need to consume ceylon cinnamon. Cassia should not be consumed on a daily basis. Also, you should take notice of the incredible ORAC scores of some of these spices. Cloves have one of the highest scores.

  • The only cooking herbs I knew was thyme and basil, however, thanks for the enlightenment. It would also be nice to talk about vegetables as well in 2019

  • Bay leaf for me, as a russian, smells like pelmeni russian raviolli, you can say))) we always add it to the water if we cook pelmeni

  • YOUTUBE,,, your commercial advertizments were MUTED and SKIPPED in this, and all other videos.. why? because NO ONE GIVES A SHIT…

  • There is actually a genetic marker that some people have that causes their brain to interpret the flavor of cilantro as soapy or like a chemical. I have that issue with it, but I’ve built up a tolerance to it’s presence in smaller doses. I still don’t like it, though.

  • You arrogant french twat. You forgot about the asian herbs, like ginger, garlic, coriander-“SEED” (way better taste than the leaves), kurkuma, cardamom, lemongras, chilli pepper and a bunch of others from which i only know the original name not the english name (laos, djintan, schechuan pepper).

    Not sure if all of these qualify as herb. It could be a spice. But if you don’t have all the asian shit you really are missing out.

  • Hi, i have been cooking for a couple of years and i am only 13 but i strugle with herps and stuff but this has helped me alot so thankyou. Another thing i struggle with is cooking terms i feel like im falling behind because i have no idea what some cooking turms mean and inobly recently learnt what sautaying ment so i was wondering if you could make a video on cooking terms because that would help me greatly thankyou.

  • I’ve wrecked so many dishes with sage. Lol. It’s tough to get right. I came here though for tarragon. Was using it in a stroganoff dish and have had tarragon chicken salad but it’s so unique. No idea how to describe it and most haven’t heard of it. Trying to find what else to use it in.

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  • I use lot of spices to prepare spicy dishes. Mostly I use ginger extract and garlic extract (concentrated liquid) for flavoring the dish. Find more details on these links goo.gl/urD8by goo.gl/japQjj

  • This is my favorite spices brand, it has real aroma, love them specially curry powder, black pepper, garlic pepper, turmeric powder etc. Today i did find the cumin powder in the grocery!

  • The reason why cilantro, rose water, screwpine water, orange blossom water, and lavender are all claimed to taste like soap by some people is because they have not first tasted the delicious cuisines of the countries which use those flavors. Therefore the only exposure they have to those scents are in soaps which use overpowering industrial-grade essential oils. And so, since smell is the most powerful memory trigger, it immediately brings “soap” to mind. If you are one of these people, as I once was, the way to get around this is to begin preparing such dishes using a rather smaller-than-normal amount of those flavorings and then bringing the concentration up a little more each time you make the dish. I had to do this with rose water so I could concentrate better on both Indian and Persian cuisine. It works.

  • C’est bien que tu présentes des utilisations et combinaisons appropriées pour chaque herbe… Les autres channels ne font que décrire comment apprêter les herbes!

  • The MSKCC app is great, very thorough: https://www.mskcc.org/cancer-care/diagnosis-treatment/symptom-management/integrative-medicine/herbs/about-herbs

  • i started a herb garden with some cilantro, sweet basil, tuscan rosemary, and garlic. next i will add oregano, chives, parsely, bay, and scalions. in a seperate pot i’ll do mint since it likes to spread. i already use my fresh herbs so much im excited to add more for more possibilites:)

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  • I love tarragon in chicken salad,alfredo sauce,and sometimes I’ll pair it with parmesan when making chicken gravy. (would it still be a gravy or cheese sauce?)Sage and parmesan in hash browns…And rosemary on turkey is amazing.
    after discovering herbs,I’m really interested in learning about more of them.

  • No chervil? I thought you were french, but I must have been mistaken. And what about marjoram, fennel and summer savory? Are you even a cook?:-)

  • What many people don’t know about is a type of basil known as African Blue Basil. It looks closer to Thai basil than common basil, but it smells BRILLIANT. It has the rich flavour of normal basil, but it also has a hint of mint to it that adds to the richness of the dish. If you grow the plant, you can eat it after it flowers (unlike common basil). In fact, you can eat its flowers too! It tastes similar, but milder.

  • Love your videos, Alex! I use a lot of herbs, mostly from my own garden, and I either grow or have grown all these you list here. I also like using fruit with pork or chicken, less frequently with fish or beef. I have used apricots, but I used sweeter spices, such as cinnamon, nutmeg, mace, cardamom, cloves, etc. But your info at 5:27 inspired my very delicious lunch: Rosemary Apricot Pork Chops. I browned the chops in bacon drippings; topped them with slices of apricot; added crushed garlic cloves, rosemary, and thyme; poured coconut milk around and between the chops; and braised them in the oven. Back on the stovetop, I removed the chops and reduced the sauce by half. Turned out great. Thanks for the inspiration!

  • Super amazing how i was able to get rid of the genital herpes from using natural roots and herbs supplement prepared by Dr.ademiso on youtube

  • Big fan of medicinal herbs myself. I’m finding that some of these herbs are better for my system, work better for the ailment. Totally agreed. Food should be the medicine! I am learning to manage my ADHD thru food/herbs. Interesting about the Rosemary though! I’m going to start using more! I take Kava too, and I can honestly say it’s quite similar to taking a xanax. Definitely works better than the Lorazepam (I no longer take) that was prescribed to me, and I don’t have to use it that often.

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  • interesting points,if anyone else trying to find out what are natural remedies for body aches? try Proutklarton Blade Card Plan ( search on google )?

    It is an awesome one off product for discovering how to make the best survival food minus the normal expense. Ive heard some decent things about it and my buddy got cool results with it.

  • You ask an indian or Pakistani to work with 10 spices they will laugh at you. India and Pakistani cuisines are made up of so many rich authentic spices and herbs. They are the kings of spices and herbs

  • Spice companies lobbied to sell cassia as cinnamon. Ceylon cinnamon and Mexican Camels are the true cinnamon. They are more nuanced and more beneficial than cassia. Cassia in large amounts is bad for the liver.

    Mexican stores sell cinnamon sticks for under $2. You can grind and sift it yourself.

    I also like Spice Hunter’s brand of Italian Seasoning. That’s my secret guacamole ingredient

  • I am surprised by how often I use lavender of all things.
    A housemate bought some for tea, and I smelled it and knew it belonged in the stew I was working on. It’s also fantastic in small amounts in white sauce and most cheese sauces.
    But these 12 are so very strong as the basics, and it was fun to see your thoughts on their effects!
    Thanks for the lovely videos.

  • I recently started working in the produce section of a grocery store and it was actually the first time I’d encountered fresh dill… it smells amaaaaaaaaaaaazing, but I haven’t figured out what to eat/cook with it yet! Where do I start??? 😯

  • This would have been a good time to say what’s edible raw or not for maximum nutritional value. The speaker woman is really an eye catcher.

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  • All the benefits of herbs, in a nutshell, that is awesome. I am glad that I do take some herbs/spices mentioned in your list and must mention garlic I used to eat it raw but my body started smelling of it and my wife complained LOL. Now I store it in vinegar before consuming it.

  • herbs and spices are the best things for you.
    The reason the science doesnt clearly show a lot of great things is because big multi-trillion dollar companies are not backing these studies because they cant put a patent on it!
    They back studies and fund major studies on certain things because they can patent it and make money or a profit from it.
    you cant make a profit or patent on something grown in nature, therefore there are not these major huge multi-trillion dollar companies backing the studies and putting this information out there. they would rather us be sick and take pharmacueticals and all this other crap.

    its that simple.

    Herbs, spices and plant-based foods are the cure and have always been the cure to disease and sickness.
    We were meant to eat vegetables and fruits, both land and sea types.
    The real reason everybody is sick and everybody has someone close to them, friend or family that is sick with cancer, diabetes, heart disease, blindness all of this crap is because of the procesed foods and non-organic and GMO crap we put into our bodies!
    wake up people!

  • You can make tea or infusion with all those the herbs and spices she talks about. To get the best benefits of the herbs, heat the water for your teas then pour the water over the herb. With the roots, seeds and barks boil them a bit to make a decoction.

  • For me herbs as well as spices are the key to being able to cook well. Anyone can grow (a few) of them no matter where they live, and you they add SO much to your cooking.

  • informative video, thank you…. with all due respect however when it comes to the heart, lung and cancer associations in America along with the fda, viewers please do your research with other organizations unbiased trusted food organizations in and outside the US (along with their claims).
    Some of their their health statements have been damning and they have revoked them. Other scientific studies that have proven things not true. Example: fortified food products arent even all that absorbable for us. The above groups are money biased and besides that……… Science and Studies Are Ever Changing and we are Only Human and there are adverse Side Effects if not consumed properly, too often, too much or you have health issues. Do your homework is all Im saying.

  • Man I adore your channel and content. So informative and scientific, specially you describe below. I used most of thos3 ingredients together, few i don’t know or not sure available in Egypt like dandelion, stinging nettles… But thanks.
    One question though, I heard about estrogenic effect of tea tree on men, is it only in large amounts? Also nutmeg and hallocination like we had in forensic med. Lol….
    I am interested in nutrition btw.
    I am int

  • I don’t know as much as you concerning herbs, and is why I watched this informative video, but I do know that salt is a mineral, as in a water soluble rock, and not an herb, just saying. Also, I might add, the existence of the famed William Shakespeare can’t be verified to the extent that many historians believe him to be fictitious along with all claims of his being, check it out.

  • By adding spices in your food will grow your health and digestion easily. Kerala is the Spices Hub Of The World. Muziris is a historic port in Kerala which has a lot of spices trading happened in 12th centuries. Know more: https://muziristraders.com/

  • I personally take Turmeric with black pepper and cinnamon everyday. I’m a firm believer that all synthetic medication can and should be replaced with all natural alternatives.

  • Thanks for the video! I’ve been thinking about adding medicinal herbs to my diet. Thanks for explaining what they are and which ones are the best.

  • Don’t waste your money, go to an Asian Grocery store and buy whole spices, you can grind or crush as needed, they are a quarter of the price and whole spices have 5 times the shelf life.

  • Great video.Its clearly described about herbs and their benefits of our lives. Learned a lot from your video. Thanks man for sharing

  • This is really amazing video for our wellness. I was kind of surprised to see both the medicinal and culinary herbs discussed in one video. I will definitely give a try and i will definitely pass on this information. thanks for sharing nice information.

  • I’ve read nuts, especially peanuts are full of mould. Also eating cinnamon with chocolate is defeating the objective. I think for chronic illness all sugar should be cut from the diet.

  • I never even knew there were such a wide range of medicinal herbs, thanks for creating this I want to give some of these a try as they are some of the best available.

  • Any one likes to buy spices from India can be sent. We have organic blended and original products. Just name. Highly competitive price and quality

  • excellent video subject Dr. Balduzzi, I was kind of surprised to see both the medicinal and culinary herbs discussed in one video, very inspiring.

  • wow this is really amazing video for our wellness…i will definitely give a try and i will definitely pass on this information. thanks for sharing nice information.

  • Love this video! Simply Organic is also my favorite spice brand, not just for flavor but they are also a great value for price compared to other organic spices. Quite a few of these are my go-tos as well but I look forward to trying a couple of these you mentioned in some new ways!!

  • Nettes Video. Ich habe dieses Video alle Situationen genossen. Das wird mehr Spaß machen. Und auch danke für Ihre freundlichen Informationen.

  • Am a beginner in cooking… I need to learn how to cook before I get married pliz help me to know which hurbs.. And when to add them thank you ����

  • A video on edible flowers would be helpful. I often use pansies and nasturtiums in salad, my guests are a bit hesitant to eat flowers but, I assure them that they are grown organically in my own garden.

  • I’ve heard that coriander aversion is actually genetic. That means there is a certain gene that, if you have it, makes you dislike coriander.

  • looking for cure to your herpes? look no further, herbal medicine is the way. I was tested positive few yrs ago i search and went to different hospitals and tried different drugs but no solution, until i came across this email online [email protected] gmail.com, i sent an email and got a feed back,followed the instruction given to me and was sent a herbal medicine via courier service i took the drug after few weeks i noticed some changes.Now i am totally cured thanks to Dr CHO-CHA.. For those looking for help to any diseases,this is his email [email protected] gmail.com Thanks so much doctor

  • Nutmeg is native Indonesian spice, and Indonesian people use it mainly for cooking, soup, stew, etc. We bake with it too, but not as much we use it for cooking. Sorry, sounds weird to me when I see Western people call it for baking n weird for cooking when it’s originally use for cooking

  • I tried simple organic, it’s good but it cant compare to when I go to the food market with stalls offering everything and anything (sometimes you discover something new you have never seen before) and handpick eveything myself there. Are you using Cassia or Ceylon Cinnamon? (Cassia is unhealthy on a daily basis which is the most common one sold).Also the Italian Spice blend is missing one herb.. like most italian herb mixes in store. Cayenne isn’t a pepper (it’s cayenne chilli pepper powder). If you are working with nutmeg you need to be careful because when you use to much (whole nutmeg) it can have hallugenic effects close to Psilocybe Cubensis (Magic Mushrooms; also Galanga Roots, Thai-Horseraddish, in high amounts have this effect. Nutmeg trips can last for 2-3 days and after effects drag on for about 1 1/2 weeks) so be careful and DON’T USE TOO MUCH NUTMEG!
    I’d also recommend you to add All Spice (its a berry that contains all 5 main flavours we know in our western world, while in japan you have a 6th taste, Umami = translates to delicious which is a combination of all 5, so it is a umami powerhouse also its used a lot in Traditional Chinese Medicine Cusine), Juniper Berries (healthy for bladder, stomach and intestine), Brazilian Rose Pepper (bitter, sweet, slightly acidic notes), Sechzuan Pepper (Hot and fresh cirtus notes), Cloves (similar taste but healthier than Cassia Cinnamon), Green and Black Cardamom (good for digestive problems, respiratory diseases, bad breath, lack of apetite and depression), Star Anis (good against Flu, headand muscle ache), Coriander Seeds (good for stomach, intestine, antibiotic immune infections, and chronic inflammations), Fennel Seeds (good for flatulence, diarrhea), Poppy Seeds (Papaver Rhoeas Petal tea has a stress relieving effect), black and white sesame seeds, Saffron (Depression and Menstrual Stress and Pain), Holy or Indian Basil, Perilla (antihistamin, antioxidant, inflammation), Rose Petals from the strain Rosella (sweet, fresh taste), blue hibiscus petals, Nutmeg King Mace (Petals, not halugenic even in powdered form), Ginger, Habanero Flakes, Lemongrass, Lemon and Orange Cest and various mushrooms (e.g.: Mu Err, Shitake, Boletus, Brown/White Button Mushrooms, Egg Mushrooms, Morels and Chanterelles). Homegrow Bell Peppers! (The have more Vitamin C than lemons!)
    I also recommend you to not have everything in just powdered form unless you like glutamic acid a lot, rather get the ingredients chopped and dried and just use a blender or grinder bowl if you need them in powder form cause its not that good cause then falvours sometimes have the same inesity in a dish which you surely not want. Also glutamic Acid intenisfies the falvour of spices and changes the strenght of their original taste to a maximum.

  • Definitely agree on all of these but especially on smoked paprika! I think it makes a great substitute for the flavor of cured meats

  • I have been treating my herpes virus for several years with different medications until I saw a post on how a young lady got cured from herpes by Dr Ojuku, out of desperation i decided to contact him with little or no hope of a solution. After taken his herbal medications reluctantly to my biggest surprise I tested negative. God bless Dr Ojuku for his wonderful work in my life and that of my partner. Contact Dr Ojuku via call/WhatsApp +2348119309706 or email him on [email protected] gmail.com

  • Coriander may be in the original cocacola drink recipe. It was in a newspaper article about 1930s. This was on NPR National Public Radio.

  • wow..��
    thank you to share ur knowledge about spices.most of them.i dont have idea how to use it..but now,i know..i’m from phillippines..Thank you��

  • Alyssa, please consider other subscribers who live outside of the USA. Every time we visit a recommended website from you for an organic company who sells amazing products, it is always only within the U.S, its really frustrating, consider about others

  • Nice choices – my list would be (most liked/used to least):

    Chili flakes
    (Salt – I know it’s not technically considered a spice. But I love it)
    Fresh garlic
    Oregano
    Coriander kernels
    Whole cumin
    Smoked paprika
    Black pepper
    Saffron
    Freshly ground nutmeg (In my family we use it on leafy green vegetables – great!)
    Vanilla
    Whole cardamom (great in combination with vanilla and saffron in oats, semolina pudding or something like that)
    Ground cinnamon

  • The pandemic has gotten me growing a bunch of herbs and I bought a whole bunch but don’t really know how to use them. Thanks for this video, it helps a lot! I liked how you sprinkled bits of humour here and there, lol! Small note: when you said that Thai basil smells like “anise”, I knew you meant “licorice”, although I’m not sure that many other anglophones would know (je parle le français, c’est comme ça je le sais)!:)

  • Here in Sweden we have a lot of crazy pizza topings, and one of the strangest ones might be banana or pineapple with curry powder. It’s SO good though! Try it if you dare. And I always use nutmeg when I make mashed potatoes delicous! Thank’s for giving me even more cooking/spice ideas.

  • I love spices, started them now specialy because winter is coming. we will need some HEAT. thank you for sharing girl! I love turmeric, many people use it to potentiate kratom, i do too, i put turmeric on every salad.. im from slovenaia, italia is great, but im focusing more on vegan food. Gotta buy curry! I missed him. Great video edit, with turning spices up! Because of you i just added nutmegon slightly cooked organic pumpkin! Love pumpkinnseeds they make me feel soo good!