Harvesting the herbs and spices of fall

My kitchen is awash with the perfume of fall herbs and spices that stir up nostalgic childhood memories. Cinnamon, cardamom and nutmeg along with Simon and Garfunkel's parsley, sage, rosemary and thyme are tickling my olfactory senses.

Even the neophyte cooks get inspired this time of year. Recently a newlywed wanted to surprise her husband with his favorite dessert - mint chocolate mousse - and asked me if she could substitute a dab of mint toothpaste for fresh mint leaves. Hold the Aquafresh and try a sprinkle of ginger powder or pumpkin pie spice if you don't have any edible mint on hand. Here's a primer on the sweet and savory herbs and spices of autumn to enhance your dishes and boost your immune system as flu season's just around the corner.

For the savories, pepper (nothing to sneeze at) is a wonderful attention getter sprinkled in hot chocolate or eggnog as well as dialing up the robust flavors of roasts with a peppercorn garlic drizzle. Green, black and white peppercorns are the unripe berries from tropical vines. They keep their flavor and freshness best when kept whole, so grind as you need. Since pepper is an irritant, it works like a homeopathic Dristan when you have a head cold or the flu.

Red pepper or cayenne is extracted from the seeds and pods of capsicum peppers native to Mexico, Central America and the West Indies. Cayenne spikes up the personalities of stews, chilis, soups and tomato sauces. Handle cayenne with kid gloves - never your bare hands. It is also a powerful antioxidant, and since it irritates the mucous membranes like the other peppers, it clears the sinuses too.

Sage, a member of the mint family and first cousin to basil, marjoram and oregano comes from the leaves and blossoms of an evergreen shrub. Sage adds a mildly spicy kick to salads, fruit dishes and holiday stuffings. And if your throat's getting scratchy, make a sage rinse and gargle away.

Turmeric is a golden aromatic powder from the rhizomes or underground stems of the curcuma plant. Turmeric's nickname is "Indian saffron" since it is used as a substitute for the world's priciest spice. It's slightly more bitter than the real saffron so go light when sprinkling into veggie stews, rice or pasta dishes. This spice is also a super antioxidant known for its anti-inflammatory properties.

Finally, the seeds or fruit of fennel amp up baby greens and Italian sausages, and make a flavorful seedy crust for wild salmon. Try grilling fish over a fire of fennel twigs for a distinct anise or licorice flavor. And for tender tummies, crush fennel seeds and brew as a soothing tea.

For the sweet autumn spices, my first pick is cinnamon that comes from the bark of a tropical evergreen tree. It jazzes up oatmeal, apple pie and even stews and lasagna.

For her open houses, my real estate agent friend heats a pan of cinnamon water in the oven to infuse the kitchen with the magnificent scent. Along with selling houses, cinnamon is good for lowering blood sugar levels of diabetics, and to induce sweating with the flu and colds.

Page:
   
-

Comments

Be relevant, respectful, honest, discreet and responsible. Commenting Rules