“Spices and Herbs” Part Two (Caraway, Cardamom, Cayenne, African Pepper)

Welcome to another weekend everyone! I do hope that you having a wonderful Christmas season and are healthy and safe and happy! Thank you for being here for part two in our Spices and Herbs series! We will feature caraway, cardamom, Cayenne and African Pepper and more!

Caraway seeds are most commonly known as the seeds that flavor rye bread. Their flavor is sharp and slightly bitter. Caraway can help soothe stomach disorders and aid digestion. It stimulates the appetite. Interesting note: A powder is made from the seeds and used in a poultice that can speed the healing of bruises! It is also been used to relax muscles. To make caraway tea, use 2 to 3 teaspoons of crushed seeds per cup of boiling water, steep for ten to twenty minutes, then strain and drink. The seeds can also be chewed for medicinal benefit. To use caraway in foods, add the seeds to breads, soups, salads, stews, cheeses, sauerkraut, pickling brines, and meat dishes. The caraway root can be eaten as a vegetable. The oil is used in canning and for flavoring meats. Key nutrients in caraway include calcium, vitamin C, vitamin A, vitamin B, vitamin E, iron, magnesium, phosphorus, potassium, zinc, manganese, folate and fiber. Used as a seasoning, caraway is quite safe. However, as with most herbs, if you are pregnant, you should not use it in medicinal doses.

Cardamom is a member of the ginger family. Its flavor is grapefruit-like and floral, with a hint of menthol. Cardamom seeds or powder can be made into a tea and used with liquids as a digestive aid and gas remedy. It is good for the lungs and helps to relieve asthma. Cardamom also stimulates the appetite and is used by tribes on the Arabian Peninsula to boost energy. Cardamom is used extensively in Scandinavian and Indian cuisines. It is often used in holiday breads. It goes very well with fruit! You can use it also in homemade curry powder and sweet rice pilafs, and with sweet vegetables such as winter squash, pumpkin, and sweet potatoes. Key nutrients in cardamom include calcium, iron, magnesium, phosphorus, potassium, zinc, vitamin C, vitamin B, niacin and fiber.

Cayenne is a member of the nightshade family. Its flavor is pungent and fiery. Capsaicin, the substance that burns the mouth and the active component in chili peppers, can relieve pain such as arthritis pain when used topically. As an element of the diet, cayenne can be used liberally for its powerful antioxidant benefits and as a decongestant. For a medicinal drink, mix 1/8 to 1/2 teaspoon of dry cayenne pepper in water or juice. TIP: Sip in small increments to gauge your “heat” tolerance, and adjust the dosage accordingly. Cayenne is also available in capsule form in health food stores. To ease joint pain associated with arthritis and other inflammatory issues, blend cayenne pepper with enough pure wintergreen oil to make a paste and apply it topically to the affected area. Cayenne pepper, made by grinding dried hot red peppers, is an important ingredient in hot sauces. Cayenne adds the spicy zip to many ethnic foods such as Thai and Mexican foods and can be used in marinades and barbeque sauces. Key nutrients in cayenne include vitamin A, vitamin C, vitamin B, calcium, iron, folate, potassium, phosphorus, fiber, zinc, alpha carotene, beta carotene, lutein and more! (An important word of caution: when using cayenne, avoid letting it come into contact with your eyes and be careful with a shaker. If the powder hits the air, it can cause sneezing. If some gets in your eyes and burns, flush your eyes immediately with cool water.

RECIPES:

Ginger Cardamom Tea. Take 1 cup of milk of your choice, 1 1/2 teaspoons of heaped tea powder, 2 teaspoons of a sugar of your choice, 2 cardamom pods, and 1/2 inch piece of ginger. Peel the skin and chop the ginger roughly. Then crush the ginger and cardamom together in a hard mortar and pestle. Set aside. Boil milk until it is frothy. Then add sugar and give it a quick stir for the sugar to dissolve. Then add the crushed ginger-cardamom and tea powder and simmer for 3-5 minutes. Once it starts to boil and you get the required tea strength and color, switch it off. Filter using a tea strainer and serve hot!

Buttery Caraway Carrots. Take 8 medium carrots, butter of your choice, 1 teaspoon of caraway seed, and a small handful of chopped parsley. Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about 1/4 inch thick. Place the carrots in a steamer basket and steam for 5-7 minutes until softened, or place in a heatproof bowl with a little water and microwave on high for 3-5 minutes. To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 seconds until they start sizzling. Add the carrots and stir into the butter until glossy and heated through about 3 minutes. Toss through the parsley and serve!

Pan-seared Cayenne Lemon Salmon. Take 2 salmon filets, salt and pepper and cayenne pepper to taste, 4 lemon slices and 4 tablespoons of butter. Heat a cast iron skillet, melting butter. Sprinkle salmon with salt and pepper and cayenne pepper. Place the flesh side of the fish down in heated skillet to create a crust for 3 minutes. Flip the fish with skin side down, place lemon on top of flesh side and finish cooking for 3 minutes. Remove from pan and let cool for 1-2 minutes and enjoy!

Have a fabulous week leading up to Christmas day. Our next post will be all about celery, chervil, chives, cinnamon, and cassia.