Challenge #12– March 22, 2010

Week Twelve: March 22, 2010

Challenge: Fresh, Dried, Spice, Savour!

There have been a number of efforts made by the food industry in the last years to decrease the amount of sodium used in food preparation.  But how much is the flavour affected?  What then is added to those same food products to ensure satiety and satisfaction by the consumer?  Fat, sugar, cholesterol?  We all know when these nutrients are consumed in too high amounts, they too take a toll on our bodies in an unhealthy way.  So, what becomes the best way to flavour our food, satisfy our palate and keep our body functioning at its optimal level?

Numerous studies have shown the health benefits of certain fresh and dried spices and herbs, packing a whole lot of flavour in just a small amount!  Take ginger for instance.  More common in Asian and Indian cuisines, using it as a flavour-enhancer for chicken, fish, stir-fries, vegetables or even holiday desserts, will switch up your regular method of preparing such foods as well as provide your body with a source of antioxidants.  Add a small amount of fresh (minced) or dried ginger to your favourite salad dressing next time around! 

Pairing different fresh and dried spices and herbs follows well with the seasons.  In the words of Chef Anna Olson, “what grows together, goes together”.  We can use this as a first guide to help us get the most flavour from our favourite pasta dish, sautéed vegetables, grilled salmon, chicken or lean beef and even desserts!  For instance, in sticking with the seasons, we know that fresh local fruits and vegetables are more plentiful during different times of the year.  In the fall, when the weather turns cool, the bittersweet flavour of rosemary is ideal for hearty stews, meats and salads.  We also know that spices such as cinnamon, nutmeg and allspice are ideal for our favourite Thanksgiving dishes and desserts, such as squash, pumpkin, potatoes and apples, which are the produce that are more readily available, fresh, and grown locally during this time of year.  

When the winter hits and we crave warm pots of soup, casseroles and comfort foods, you can find fresh herbs such as thyme, bay leaves and coriander to punch up the flavour of these dishes.  Cumin, mustard, turmeric and bakers spices are more plentiful at this time, and perfect for cabbage and potato side dishes or your best holiday apple treat!

Asparagus, spinach, peas and roast lamb are wonderful spring produce and dishes, and pair together well with the season’s mint, chives, thyme or coriander.  Slice a few radishes in your next mixed green salad and kick up the flavour of your salad dressing with a small amount of paprika.  Or choose cardamom as the spice in an oatmeal rhubarb crisp!

Of course we can’t forget about our summer months when a small amount of extra virgin olive oil and fresh basil does the trick for your tomato and cucumber salad!  Fresh herbs such as oregano, dill, mint and lavender fill the herb gardens and add the perfect touch to your picnic salads, or grilled eggplant, zucchini and pepper blend.  Chili pepper adds a spicy kick to any dish with just a pinch and packs in the antioxidants.  Capsaicin gives chilli peppers their nutrient profile, and the hotter the pepper, the more capsaicin (and antioxidants) you’re getting!

Most importantly….non-processed!  Foods in their most natural form (the perimeter of the grocery store) should always be on the top of your list and your number one priority for the health of the most important machine….your body!