Top Ten Most Potent Herbs and Spices
According to the Journal of Medicinal Foods, the top ten most potent herbs and spices are as follows:
- Cloves. The oil and the extract are used commercially to flavor meat products, condiments, spiced fruits, candies, chewing gum, wines and liqueurs. The distilled leaf oil which is milder, is also used to flavor meats.
- Cinnamon. Commercially, cinnamon is used to flavor baked foods, meats, candy, pickles, chewing gum, soft drinks, ice cream and liqueurs. Cinnamon is an amazing spice with many health benefits.
- Jamaican allspice. A clove like aroma and a heavy sweetness. Used whole in poached fish stock, vegetable and fruit pickles, wild game. Used ground in cakes, puddings, cookies, gravy.
- Apple pie spice. Commonly a combination of ground cinnamon, ground nutmeg, ground allspice and ground ginger. Adds wonderful flavor to baked goods such as apple pie, strudel and baked apples.
- Oregano (ground). Used extensively in Greek and Italian cooking. Pairs well with tomatoes, eggplant, and any meat. Pairs well with pasta dishes.
- Pumpkin pie spice (mixture). A flavorful spice blend of cinnamon, nutmeg, ginger and allspice.
- Marjoram. Mainly used in stuffing
- Sage. Sage and onion stuffing for ducks, geese and pork enables the stomach to digest the rich food.
- Thyme. Add thyme to stocks, marinades, stuffing’s, sauces and soups. Thyme aids digestion of fatty foods. Add to chicken, fish, hot vegetables, fruit salads and jams.
- Gourmet Italian spice. A very unique blend of Thyme, Rosemary and sage. Brings a taste of Italy to your table.
Side Note: How About Upgrading Your Marinades with Herbs?
Researchers discovered that cooking meat at high temperatures can create carcinogenic compounds but herbs can be your hero! Rosemary, mint and oregano contain ployphenol antioxidants that help block the formation of these heterocyclic amines, suggests research from Kansas State University.
See also: Herbs – More Than Flavor