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BTD Forums    Lifestyle    Nonnie Clubhouse  ›  Spices, what do you use a day, a week, ever?
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Spices, what do you use a day, a week, ever?  This thread currently has 1,261 views. Print Print Thread
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Goldie
Tuesday, March 19, 2013, 11:43pm Report to Moderator Report to Moderator

All Gatherer -70 Scorp/Sag on BTD/GENO 17 year
Sam Dan
Posts: 5,831
Gender: Female
Location: East Coast
There is a suggestion that maybe using all the spices listed in my Swami would be the least I should try.

I have used few of them and nearly have no way to imagine using them, but the last few days I have mixed some up for different meals and find fun in them.. the problem is only that I eat mostly fresh cooked/steamed meat and vegetables - 2 to 3 times a day.  How would I best use more spices?  I only have these few as avoids.. Acacia (Arabic Gum)
Chili Powder •
Cornstarch
Guarana
Mace
Pepper, Black
Vanilla
all else is ok to use.. so is it time to start using the full measure of all and invest in them> ? !

What spices do you use? and how ///for individual meals//as that is all I cook.


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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Adam
Thursday, March 21, 2013, 3:05pm Report to Moderator Report to Moderator

SWAMI 45% Warrior A+ ISTJ (6ft 1in; 236 lbs)
Autumn: Harvest, success.
Posts: 326
Gender: Male
Location: Carbondale, Illinois
Age: 51
This morning I made oat bran and added these spices:

Cinnamon
Nutmeg
Ginger
Allspice
Cardamom

Also added water, two dates, a little ghee, and tiny dash of salt.  After it cooked a bit, I blended with a stick blender.  Topped with a little soy milk after putting it in the bowl.

It tastes like a dessert from an Indian restaurant.

I used to add some clove, but it is too strong for my taste.
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Adam
Thursday, March 21, 2013, 3:25pm Report to Moderator Report to Moderator

SWAMI 45% Warrior A+ ISTJ (6ft 1in; 236 lbs)
Autumn: Harvest, success.
Posts: 326
Gender: Male
Location: Carbondale, Illinois
Age: 51
Another example... also in the Indian cooking vein... when I make Saag and Dal, I use the following spices:

Super: Allspice, Bay Leaf, Cilantro, Cinnamon, Fennel, Ginger, Nutmeg, Paprika, Turmeric

Neutral: Clove, Coriander, Cumin

I never buy or use anything labelled 'Curry powder'.  Will usually contain at least one avoid, and making your own curry powder tastes better.

That's 12 spices consumed in one meal.
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Mickey
Thursday, March 21, 2013, 4:56pm Report to Moderator Report to Moderator

Swamied Gatherer (50%), Rh-
Sam Dan
Posts: 1,301
Gender: Female
Location: the Bay Area, CA
I have an old chart posted on my refrigerator that tells you what spices/herbs are good with what kind's of food.  I bet if you googled you would find something similiar.  I use mine all the time.  


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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san j
Thursday, March 21, 2013, 8:41pm Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,232
Location: San Francisco, California, USA
Quoted from Goldie
There is a suggestion that maybe using all the spices listed in my Swami would be the least I should try.

I have used few of them and nearly have no way to imagine using them, but the last few days I have mixed some up for different meals and find fun in them.. the problem is only that I eat mostly fresh cooked/steamed meat and vegetables - 2 to 3 times a day.  How would I best use more spices?  I only have these few as avoids.. Acacia (Arabic Gum)
Chili Powder •
Cornstarch
Guarana
Mace
Pepper, Black
Vanilla
all else is ok to use.. so is it time to start using the full measure of all and invest in them> ? !

What spices do you use? and how ///for individual meals//as that is all I cook.


re: "the least I should try": Do you have a specific goal?
re: "no way to imagine using them": Do you have a favorite cuisine? Are there types of cuisine you particularly dislike? The use of spices often characterizes major distinctions between cuisines.

Let us know what you are trying to "accomplish" with spices (both healthwise and flavorwise), so we can better help you.  



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BCgal
Friday, March 22, 2013, 12:43am Report to Moderator Report to Moderator

Swamied GATHERER
Ee Dan
Posts: 546
Gender: Female
Location: BC, Canada
Age: 61
  I use cilantro just about every day.  I also use parsley, basil and ginger regularly.  They are the ones I reach for when I'm making my breakfast stir-fries, eggs or supper.



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wanthanee
Friday, March 22, 2013, 9:23pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 322
Gender: Female
Location: Pacific Island
Age: 53
Quoted from Goldie
There is a suggestion that maybe using all the spices listed in my Swami would be the least I should try.

I have used few of them and nearly have no way to imagine using them, but the last few days I have mixed some up for different meals and find fun in them.. the problem is only that I eat mostly fresh cooked/steamed meat and vegetables - 2 to 3 times a day.  How would I best use more spices?  I only have these few as avoids.. Acacia (Arabic Gum)
Chili Powder •
Cornstarch
Guarana
Mace
Pepper, Black
Vanilla
all else is ok to use.. so is it time to start using the full measure of all and invest in them> ? !

What spices do you use? and how ///for individual meals//as that is all I cook.


   When I think back to the past when I was in my home town, I remember my grandfather and his neighbors.  They used to eat all kinds of meat, including chicken. They used different varieties of herbs in their dishes, such as:

Garlic
Chili
Black pepper
Cinnamon
Fennel
Galangal
lemongrass
cumin
coriander
clove
Bay Leaf
cardamom
Star Anise  http://en.wikipedia.org/wiki/Star_Anise

They roasted it in a pan on a handmade stove (at that time they didn’t have an oven), all the herbs together except garlic- until they could smell the aroma of the herbs.  Then they would put all the herbs in a Thai Stone Mortar and Pestle.  At this time they would add garlic and salt.  This is what a stone mortar and pestle looks like:  http://th.wikipedia.org/wiki/%E0%B8%84%E0%B8%A3%E0%B8%81  

They would then grind by hand in the mortar (again that time they never have grinder) then mix with ground meat and garnish with cilantro and green onion.  They would eat raw or cook with sticky rice and a lot of vegetable along with a lot of herbs.

Most man would eat the dish raw but the women and children would eat it cooked.  And no one ever got sick or got cancer as a result. I think that is because of the herbs.   Most died from natural causes of old age.

Here are some names of vegetables and herbs that I mentioned.
Napa cabbage
Cabbage
Cucumber
Cilantro
Shallot
Green onion
Dill
Long green bean
Eryngium foetidum  http://en.wikipedia.org/wiki/Culantro
Mint
Guto Kola
http://northernthaifood.files.wordpress.com/2011/05/dscn62701.jpg
http://northernthaifood.files.wordpress.com/2011/05/dscn62761.jpg
Mustard green http://northernthaifood.files.wordpress.com/2011/05/dscn62781.jpg
http://northernthaifood.files.wordpress.com/2011/05/dscn62811.jpg
Oregano http://northernthaifood.files.wordpress.com/2011/05/dscn62871.jpg
http://northernthaifood.files.wordpress.com/2011/05/dscn62901.jpg
http://northernthaifood.files.wordpress.com/2011/05/dscn62931.jpg

So, they eat fresh vegetable  with that dish.
---------------------------------------------------------
Details supplied by the Thailand Institute of Scientific and Technological Research (TISTR)
Technical Terms: Thai Herbs and Spices

Anthelmintic:An agent destructive to gastro-intestinal tract parasites
Antidiarrhoeal: An agent effective in combatting diarrhoea
Antidysentry: Preventing, alleviating or curing dysentry
Atiflatulence: Relieving or preventing excessive amounts of gas or air in the stomach or intestine
Antiemetic (Antinauseant): An agent preventing or alleviating nausea or vomitting
Antiinflammatory: Counteracting or suppressing inflammation
Antipyretic : Relieving or reducing fever
Antitussive : Relieving or preventing coughing
Antispasmodic: Relieving muscular spasms
Antistringent : Causing usually local contractions after topical application
Antiscorbutic: Effective in the relief or prevention of scurvy
Carminative : Relieving flatulence
Digestant : Assisting or stimulating digestion
Diaphoretic: Pertaining to, characterised by, or promoting perspiration
Diuretic : Increasing the secretion of urine
Expectorant : Promoting the ejection, by spitting, of mucus or other fluids from the lungs and trachea
Emmenagogue : An agent or measure inducing menstruation
Stomachic : A medicine promoting functional activities of the stomach

One more thing when they cook fish they always put turmeric, garlic, shallot. Sometime with lemon too.

And mush more http://search.yahoo.com/search.....p&fr=yfp-t-649-s

For my personal experience, I think I used too much herbs in the past plus now I am going thru post menopause.  So if I have too much herbs it will make me feel very hot immediately.  Also some my supplements already have herbs included.  I have to be careful and limit myself to any additional herbs.  




Right Food as Medicine.    GT3 Teacher SWAMI
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yaeli
Saturday, March 23, 2013, 9:21am Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,545
Gender: Female
Location: Yerushalayim, Israel
Age: 66
These spices I use every day for cooking and steaming meat & fish:
Turmeric
Sweet paprika
Ginger

About every other day for cooking meat:
Cinnamon
Cumin
Thyme

Thyme for example is excellent for cooking zucchini.

Occasionally (for meat):
Cardamon

I've just bought 2 prepared mixtures of healing herbs, both of them lovely. I dip pieces of rice cake in EVOO, sprinkle, and enjoy immensely.

1) "Enzymator", mixed of
Satureja thymbra (Pink Savory)
Salvia fruticosa (Greek Sage)
Polygonum aviculare (Common Knotgrass)
Marjoram
Turmeric
Galganal
Lemon grass

2) "Soft breathing", mixed of
Micromeria fruticosa (White-leaved Savory)
Salvia fruticosa (Greek Sage)
Lemon grass
Rosemary

There's a beautiful tea named Triple Ginger. It is warming and soothing. My doctor says I must prepare 3 glasses of each sachet.



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Goldie
Saturday, March 23, 2013, 11:59am Report to Moderator Report to Moderator

All Gatherer -70 Scorp/Sag on BTD/GENO 17 year
Sam Dan
Posts: 5,831
Gender: Female
Location: East Coast
I can smell all those dishes of grandpapa.. nice..

I am looking to eat differently 'tasting' foods to accomplish a direction of my new way of eating the same old foods (with tasteless oil / in the other thread).

Those who use 'curry' from scratch, what is your basis of curry? is it always a mix, does it keep when mixed?  I love curry food, but seldom used spices until now.

My aim is to make every dish taste/smell just a like a 'new' flavor.  It is suggested in a book and I am willing to try.

The variety of mixtures some here use is most interesting. I will look at all the links to see what they are for, what the spices wish to accomplish...
-----------------------------
Yes menopause flashes are awful, I have one near every 45 minute.. for 18 years.. maybe I will find one that will not give me headaches and still get rid of flashes...
------------------------------
Just recently a male friend has started to get flashes?  I wonder what that is all about???????????? Any guesses? what spices would be good to try for a male? in his 70s...


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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Henriette Bsec
Saturday, March 23, 2013, 2:17pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,563
Gender: Female
Location: Denmark
Age: 41
I use almost all the time

lemon thyme
Oregano
Sweet paprika
Garlic  
Rosemary


In summer I add a lot of fresh basil ( grows at least 3 types)
Fresh mint
Dill
Coriander leaf
Majoram

Fresh ginger for fresh fruit dessert and asian food.

Cardemom, vanilla bean and a little cinnamon even though the latter is black dot. Is common n sweet things.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
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Adam
Sunday, March 24, 2013, 12:42am Report to Moderator Report to Moderator

SWAMI 45% Warrior A+ ISTJ (6ft 1in; 236 lbs)
Autumn: Harvest, success.
Posts: 326
Gender: Male
Location: Carbondale, Illinois
Age: 51
Quoted from Goldie

Those who use 'curry' from scratch, what is your basis of curry? is it always a mix, does it keep when mixed?  I love curry food, but seldom used spices until now.


This man taught me everything I know about cooking authentic Indian cooking:

http://www.youtube.com/watch?v=Gq9rHij2z20

I use the above recipe almost verbatim, but leave out the tomatoes and cream.  i substitute the butter with ghee.  Look through his videos for something that sounds good to you.  I bought his DVD's and love them.

Here is another recipe of his that I use for cooking greens:

http://www.youtube.com/watch?v=ZtPDWTAYpoY

I don't use spinach, but instead use kale, turnip greens, or mustard greens.

I use almost all whole spices, toast them in a pan on the stove, then grind them in a mortar and pestle.  If there is extra, I'll store in a small glass container in my spice cabinet.
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wanthanee
Sunday, March 24, 2013, 7:51am Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 322
Gender: Female
Location: Pacific Island
Age: 53
Quoted from Goldie
I can smell all those dishes of grandpapa.. nice..

I am looking to eat differently 'tasting' foods to accomplish a direction of my new way of eating the same old foods (with tasteless oil / in the other thread).

Those who use 'curry' from scratch, what is your basis of curry? is it always a mix, does it keep when mixed?  I love curry food, but seldom used spices until now.

My aim is to make every dish taste/smell just a like a 'new' flavor.  It is suggested in a book and I am willing to try.

The variety of mixtures some here use is most interesting. I will look at all the links to see what they are for, what the spices wish to accomplish...
-----------------------------
Yes menopause flashes are awful, I have one near every 45 minute.. for 18 years.. maybe I will find one that will not give me headaches and still get rid of flashes...
------------------------------
Just recently a male friend has started to get flashes?  I wonder what that is all about???????????? Any guesses? what spices would be good to try for a male? in his 70s...




I forgot to mention about how they cook that dish. They put little oil in the pan (medium heat) then add minced garlic, when the garlic starts to smell and gets light brown, then put the raw dish in the pan until it begins to brown (cook)  

Oh, my goodness, I found that the cucumber juice(my superfood)  helps me out a lot when I get hot.

Yes, menopause- hot flashes are awful. I went to see my Doctor to have my blood tested for:

Estradiol(Estrogen): I have only 20 he said I should between 60-130

Testosterone : I have 9 he said, should between 100-200

Progesterone: I have 0.32 he said, should between 3-20

I was so surprised that all of those were so low!

He said, that’s why I have hot flashes. I just got ARA plus, Exakta, Ferm Balance and Aromastat last week, I have to try it out.  I hope it will help me.




Right Food as Medicine.    GT3 Teacher SWAMI
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wanthanee
Sunday, March 24, 2013, 8:03pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 322
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Location: Pacific Island
Age: 53


Right Food as Medicine.    GT3 Teacher SWAMI
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wanthanee
Saturday, April 13, 2013, 9:31pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 322
Gender: Female
Location: Pacific Island
Age: 53
Quoted from Goldie
There is a suggestion that maybe using all the spices listed in my Swami would be the least I should try.
  How would I best use more spices?  I only have these few as avoids.. Acacia (Arabic Gum)
Chili Powder •
Cornstarch
Guarana
Mace
Pepper, Black
Vanilla
all else is ok to use.. so is it time to start using the full measure of all and invest in them> ? !

What spices do you use? and how ///for individual meals//as that is all I cook.



I just follow what my SWAMI says about Geno Harmonic foods:  if I drink Green  tea I should combine it with Nutmeg, peppermint, thyme , Asian pear, cranberry juice, Feljoa, paw paw, Persian melon, persimmon then I will get 5 stars.  So, every time I drink Green tea, I put a pinch of peppermint or thyme in with it.

Well…in my case, the Swami allows me to have 3 1tsp. servings per day.

Please input in SWAMI :
Enhancing Broad Genotrophic Effects
Enhancing Glycation Endproduct Removal
Enhancing Global Remethylation Effects
Enhancing Cellular Detoxification
Enhancing Histone Acetylation Effects
You will get a lot of the different kinds of food.  It will tell you which foods to combine together.

http://www.spicely.com/3-Spice.....e-Ground-Compact-Box this one I got from whole food market for 2.99 I can use and it will last for a long time.



Right Food as Medicine.    GT3 Teacher SWAMI
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