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Health Ideas


Spice it up!

Seasonings impart flavors and aromas through compounds called essential oils. These compounds often contain antioxidants and have medicinal and anti-microbial properties.

Guidelines for use:
  • Start with less and add more after cooking if needed.
  • Increase herbs and spices by 1½ times when doubling the recipe
  • Add dried herbs and spices during cooking. Add fresh herbs during last 20 minutes of cooking.
  • Keep spices in tightly covered containers away from heat and light. Check them regularly. As soon as they lose their aroma and color, they should be replaced.
Tips for seasoning low sodium dishes
  • Double the marinating time for poultry and meat to develop more complete flavor.
  • Increase the amount of spices and herbs in recipes by about 25%.
  • With long cooking dishes, reserve about 25% of the seasonings to add during the last ten minutes of cooking; herbs should be finely crushed.

Fresh vs. Dried:

1 tablespoon finely cut fresh herbs = 1 teaspoon crumbled dried herbs OR ¼ to ½ teaspoon ground or powdered dried herbs

Try these herb and spice combinations to enhance the flavor of your recipes.

  • Rosemary and thyme
  • Tarragon, marjoram, onion powder and garlic powder
  • Cumin, bay leaf and saffron (or turmeric)
  • Ginger, cinnamon and allspice
  • Curry powder, thyme and onion powder
  • Cumin and oregano
  • Tarragon, thyme, parsley flakes and garlic powder
  • Thyme, fennel, saffron and red pepper
  • Ginger, sesame and white pepper
  • Cilantro, parsley flakes, cumin and garlic powder

  • Thyme, bay leaf and instant minced onion
  • Ginger, dry mustard and garlic powder
  • Dill, nutmeg and allspice
  • Black pepper, bay leaf and cloves
  • Chili powder*, cinnamon and oregano
  • Caraway, red pepper and paprika
  • Thyme, dry mustard and sage
  • Oregano and bay leaf
  • Anise, ginger and sesame
  • Tarragon, bay leaf and instant minced garlic

  • Broccoli - Ginger and garlic powder; sesame and nutmeg
  • Cabbage - Celery seeds and dill; curry powder and nutmeg
  • Carrots - Cinnamon and nutmeg; ginger and onion powder
  • Corn - Chili powder* and cumin; dill and onion powder
  • Green beans - Marjoram and rosemary; caraway and dry mustard
  • Peas - Anise and onion powder; rosemary and marjoram
  • Spinach - Mint and parsley flakes; tarragon and garlic powder
  • Squash - Cinnamon and nutmeg; allspice and red pepper
  • Tomatoes - Basil and rosemary; cinnamon and ginger
  • Apples - Cinnamon, allspice and nutmeg; ginger and curry powder
  • Bananas - Allspice and cinnamon; nutmeg and ginger
  • Peaches - Coriander and mint flakes; cinnamon and ginger
  • Oranges - Cinnamon and cloves; poppy seeds and onion powder
  • Pears - Ginger and cardamom; black (or red) pepper and cinnamon
  • Cranberries - Allspice and coriander; cinnamon and dry mustard
  • Strawberries or Kiwi fruit - Cinnamon and ginger; black pepper and nutmeg

  • Potatoes - Dill, onion powder and parsley flakes; caraway and onion powder; nutmeg and freeze-dried chives
  • Rice - Chili powder* and cumin; curry powder, ginger and coriander; cinnamon, cardamom and cloves
  • Pasta - Basil, rosemary and parsley flakes; cumin, turmeric and red pepper; oregano and thyme.
 
Download McCormick Spice Chart Download McCormick Spice Calendar

*No salt variety available

For more information on using spices, visit McCormick’s website at www.spicesforhealth.com.
 
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