Top 5 Health Benefits of Mace Spice | Organic Facts

The health benefits of mace include improving digestion, helping to prevent cancer, relieving pain, stress, & anxiety, soothing the nervous system, & detoxifying the body. Source: Top 5 Health Benefits of Mace Spice | Organic Facts Mace comes from the aril of the nutmeg and you can purchase it in whole or ground form. Since mace comes from … Continue reading Top 5 Health Benefits of Mace Spice | Organic Facts

The Herbs and Spices of Thanksgiving!

Without the herbs and spices, we associate with our traditional Thanksgiving spread the food would be rather dull.  What would the turkey be without incorporating sage (Salvia officinalis) in our stuffing?  Cinnamon is a must-have for apple pie.  For pumpkin pie, we need cinnamon, ginger, and nutmeg. And I’d rather not drink my eggnog without a dash of freshly ground nutmeg. Many of us use the familiar Old Bay Poultry seasoning and often, along with sage, this herb and spice mix also includes nutmeg, thyme, marjoram, rosemary, and black pepper.

Kate Erd, manager of the Spice House on Old World 3rd Street in Milwaukee explains that “Herbs are the leafy part of the plant, like sage leaves, rosemary needles, and parsley.” “Spices are the hard part of the plant, so it’s the bark or the seed or the root. For example, cinnamon is bark, nutmeg is a seed, and ginger is a rhizome. Spices only grow about 15 degrees above and below the equator, where herbs, on the other hand, can be grown anywhere.” Erd says. “We grow them here in the Northern Hemisphere. There are some exceptions,” she adds. “Coriander and dill seed are spices from plants that are grown as herbs — cilantro in the case of coriander.”

Often, “pumpkin pie spice contains cinnamon, nutmeg, ginger, mace, cloves, and allspice, and sometimes buds from the cassia tree from which cinnamon is produced.”

Below are three Thanksgiving recipes that I’ve made for years, which have now become a tradition in my family. And here is a great site with wonderful recipes to try as well.  https://theherbalacademy.com/12-herbal-thanksgiving-dinner-recipes/

Creamed Onions with White Wine and Herbs

  • 2 pounds small white boiling onions, peeled (you can use frozen– much easier!)
  • 1 (750 milliliters) bottle decent Chardonnay wine
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • salt to taste
  • 1 teaspoon butter
  • 1 cup heavy whipping cream

Place onions in a 2-quart pot. Pour enough wine to cover half of the onions. Add the bay leaf, thyme, and salt. Simmer and stir for 25 minutes. Add the cream and bring to a boil; reduce heat and cook until thickened. Remove from heat and stir in the butter. Remove bay leaf and serve.

Adapted from Allrecipes.com

Cranberry Chutney

Makes about 4 ½ cups (Note–Makes the whole house smell wonderful– it’s a joy to make)

  • 2 oranges
  • 1 pound fresh cranberries, washed
  • 6 ounces dried cranberries
  • 8 ounces dried cherries
  • 3 or 4 cinnamon sticks
  • 4 good sized garlic cloves, minced well
  • 2 tablespoons finely chopped fresh ginger
  • ¼ cup packed dark brown sugar
  • ¼ cup balsamic vinegar
  • ½ cup apple cider

Remove the zest of the oranges (a vegetable peeler works very well!) Cut the zest into fine julienne, and set aside a small amount to use later for garnish. Juice the oranges. Using a large non-reactive pot, combine all ingredients (except a few reserved orange juliennes) and give a good stir. Simmer the mixture for 25- 30 minutes over a medium /low heat, stirring occasionally, until all the liquid is evaporated and the chutney is thickened. You can garnish the finished chutney with the cinnamon sticks and reserved zest. Cool well before storing it. I have found this freezes quite well in small batches.

Adapted from The Martha Stewart Cookbook : Collected Recipes for Every Day

 

Lemon – Ginger Cheesecake

12 TO 14 SERVINGS

CRUST

  • 2 cups finely ground gingersnap cookies (about 9 ounces)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground ginger
  • 1/4 cup (1/2 stick) unsalted butter, melted

FILLING

  • 4 8-ounce packages cream cheese, room temperature
  • 1 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • 1/2 cup whipping cream
  • 1/2 cup finely chopped crystallized ginger
  • 2 tablespoons finely grated peeled fresh ginger
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons grated lemon peel
  • Lemon slices (for garnish)

FOR CRUST: Preheat oven to 325°F. Generously butter a 10-inch-diameter springform pan with 2 and  3/4-inch-high sides. Double-wrap outside of pan with heavy-duty foil. Blend ground cookies, sugar, and ginger in a food processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature.

FOR FlLLING: Using an electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon peel. Pour filling into crust. Place springform pan in a large roasting pan. Pour enough boiling water into roasting pan to come one inch up sides of the springform pan. Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above the edge of pan), about 1 hour 25 minutes. Turn off the oven and prop open the oven door with a wooden spoon. Let cake stand in the oven one hour (cake will fall).

Remove the springform pan from the water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. (Can be prepared ahead and refrigerated four days or frozen up to two months.) Defrost frozen cake overnight in the refrigerator.) Release pan sides from cheesecake. Transfer cheesecake to platter. Arrange lemon slices decoratively around the cake and serve.

TEST KITCHEN TIP: Use a processor to grind the gingersnap cookies finely for the crust. Adapted from Epicurious


 Susan Leigh Anthony is a longtime member of the New England Unit of HSA. She runs a garden design business named Doveflower Cottage and is a perennial buyer and expert at Kennedy’s Country Gardens in Scituate, MA.

The Herb Society of America Blog

By Susan Leigh AnthonyHappy Thanksgiving

If we are lucky enough, most, if not all, of us have sat down to an annual Thanksgiving feast with our loved ones in late November.  The house is filled with familiar aromas of the season that evoke a sense of warmth, coziness, and well-being. It is the ultimate comfort food meal!

Without the herbs and spices we associate with our traditional Thanksgiving spread the food would be rather dull.  What would the turkey be without incorporating sage (Salvia officinalis) in our stuffing?  Cinnamon is a must-have for apple pie.  For pumpkin pie we need cinnamon, ginger, and nutmeg. And I’d rather not drink my eggnog without a dash of freshly ground nutmeg. Many of us use the familiar Old Bay Poultry seasoning and often, along with sage, this herb and spice mix also includes nutmeg, thyme, marjoram, rosemary, and black pepper.

Kate Erd, manager…

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Nutmeg – The Rest of the Story

The Herb Society of America Blog

By Maryann Readal

November2019 HOM Nutmeg

Nutmeg is that spice we use in pumpkin and apple pie and sprinkle on our lattes and eggnog during the holidays.  It is also the spice that we use in béchamel and alfredo sauces and is an ingredient in garam masala and curry.  Its medicinal uses include treatment for diarrhea and gas and a topical treatment for pain. In the mid 1300’s it was thought to combat the Black Death. Eaten in very large doses, nutmeg can cause severe hallucinations which have an unpleasant after effect compared to a two-day hangover. Not to worry, culinary doses of nutmeg are very far from the doses needed to achieve unpleasant results.

The Herb Society of America’s Herb of the Month for November is nutmeg. Nutmeg is made from the seed of the nutmeg tree, Myristica fragrans. The outer lace-like covering of the nutmeg seed is dried and ground…

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Herb of the Month; Cardamom – The Queen of Spices

Cardamom is the Queen of Spices and has grown lavishly under the tropical canopy on hillsides in the Ghat Mountains on the Malabar Coast of southern India to be harvested by hand and shipped around the world.  The cardamom familiar to India and the western world is called green cardamom and it, along with several other … Continue reading Herb of the Month; Cardamom – The Queen of Spices

All About Your Heart; Foods That Lower Blood Pressure

There is a virtual cornucopia of foods, herbs, and other forms of nourishment that are readily available to lower high blood pressure, or hypertension, naturally. Fruits, vegetables, and nuts are just a handful of healthy things you can eat to promote healthy blood flow. Learning the benefits of these foods and determining which ones are … Continue reading All About Your Heart; Foods That Lower Blood Pressure

The Spice Pantry: Queen of the Spices, Cardamon

Cardamom – The Queen of Spices My favorite spice in the house! Cardamom is the Queen of Spices and has grown lavishly under the tropical canopy on hillsides in the Ghat Mountains on the Malabar Coast of southern India to be harvested by hand and shipped around the world.  The cardamom familiar to India and the … Continue reading The Spice Pantry: Queen of the Spices, Cardamon

The Spice Pantry: Black Pepper

Piper nigrum Also, Known As: Black Pepper The common herbal product known as the black pepper is a well-known spice around the world and is used in almost every home, this herb is native to southern India, though it is now cultivated widely in many tropical countries of the world. The plant itself is a … Continue reading The Spice Pantry: Black Pepper

The Spice Pantry: Clove

Eugenia carpophyll Ata syn. Syzygium aromaticum Also, Known As: Clove The association of the clove with human society is old indeed. The ancient Chinese Han dynasty - lasting from 207 B.C. to A.D. 220, gives us our first clue to the uses of the fragrant clove. Chinese physicians of that era wrote that the court … Continue reading The Spice Pantry: Clove

The Spice Pantry: Cinnamon: Spice with a Punch

We sprinkle it on toast, add it to cookie dough, stir it into hot apple cider, and find it in candies. But cinnamon is more than a sweet treat. It's one of the world's oldest healers. Modern science has confirmed its value for preventing infection and indigestion - and recent research shows that it helps … Continue reading The Spice Pantry: Cinnamon: Spice with a Punch

The Spice Pantry: Benefits Of Cinnamon And Honey

Since ancient times, people have been using a blend of cinnamon and honey to heal several ailments. While honey is readily available in most countries across the globe, contemporary scientists also acknowledge the benefits of honey as a ‘Ram Ban’ or extremely useful medication for almost all types of maladies. What is more significant is the fact that ingestion … Continue reading The Spice Pantry: Benefits Of Cinnamon And Honey