Healing spices : how to use 50 everyday and exotic spices to boost health and beat disease
Bharat B. Aggarwal with Debora Yost.
New York : Sterling Pub., c2011
Breakthrough scientific research is finding that spices-even more than herbs, fruits, and vegetables-are loaded with antioxidants and other unique health-enhancing compounds. Studies of dietary patterns around the world confirm that spice-consuming populations have the lowest incidence of such life-threatening illnesses as heart disease, cancer, diabetes, and Alzheimer's. Bharat B. Aggarwal, the world's foremost expert on the therapeutic use of culinary spices, takes an in-depth look at 50 different spices and their curative qualities, and offers spice "prescriptions" -categorized by health condition-to match the right spice to a specific ailment.
The complete cook's encyclopedia of spices : an illustrated guide to spices, spice blends and aromatic ingredients, with 100 tastebud-tingling recipes and more than 1200 photographs
Sallie Morris & Lesley MacKley.
London, [England] : Southwater, c2008.
Exotic, aromatic and exciting, spices play a huge part in almost every cuisine. This fabulous encyclopedia is not only a practical cookbook but an invaluable and expert kitchen reference.
Out of the East : spices and the medieval imagination
New Haven : Yale University Press, c2008.
- Includes bibliographical references (p. 245-258) and index.
- Introduction: Spices: a global commodity -- Spices and medieval cuisine -- Medicine : spices as drugs -- The odors of paradise -- Trade and prices -- Scarcity, abundance, and profit -- "That damned pepper" : spices and moral danger -- Searching for the realms of spices -- Finding the realms of spices : Portugal and Spain -- Conclusion: The rise and fall of spices.
Japanese healthy sprinkles : three chefs shake it up with traditional Japanese spices
featuring the original recipes of world-renowned chefs Masaharu Morimoto, Troy N. Thompson, and Roy Yamaguchi.
[s.l.] : Dh Pub Inc c2008.
Japanese furikake is a popular savory seasoning that is sprinkled over plain white rice. Illustrated with mouth-watering photography, this beautiful cookbook explains furikake to Western readers. The book has already been published. Japanese furikake is a popular savory seasoning that is sprinkled over plain white rice. Illustrated with mouth-watering photography, this beautiful cookbook explains furikake to Western readers. The book has already been published. Japanese furikake is a popular savory seasoning that is sprinkled over plain white rice. Illustrated with mouth-watering photography, this beautiful cookbook explains furikake to Western readers. The book has already been published.
Cinnamon, just the word is enough to bring back memories of tasty rolls from the oven or a slice of freshly baked apple pie. It is not surprising that cinnamon means 'fragrant spice plant'.
A cinnamon tree can grow as high as 30 feet. It has oval leaves and tiny yellow flowers. The fruit looks like an acorn. This small evergreen tree, a member of the laurel family, is indigenous to Sri Lanka. It is also found growing in Brazil, India, Jamaica, Madagascar, Martinique and other tropical countries.
What we see sold in grocery stores as cinnamon sticks is the dried bark. The cinnamon trees are trimmed at their tops so that their lower buds grow strong. These shoots are then gathered, their inner bark is peeled off and dried. Ground cinnamon powder may be actually a mix of cinnamon bark and ground cassia bark. The cassia plant similar to the cinnamon tree, although its flavor is stronger.
Mix 1 cup sugar with 2 tablespoons cinnamon. Sprinkle on buttered toast, coffee cake, and yogurt toppings. Keeps fresh in a sealed container.
Ground cinnamon is used to enhance many foods including apples, breads, pumpkin, lamb, sweet potatoes and many more. Whole cinnamon may be used to flavor broth, ciders, hot chocolate, and chutneys.
Discover how versatile cinnamon is--it's a must for your spice rack.
Article by: St. Louis Public Library staff