Spices are aromatic seasonings derived from the bark, buds, fruit, roots, seeds or stems of various plants and trees.

Prized long before recorded history, spices have always been used to flavor foods. In addition, they have been used as medicine, in perfumes and fragrances and in ceremonies.

Once thought to only lend flavor to the dishes they accompanied, research now shows that spices are high in antioxidants and add a bevy of health promoting phytonutrients, as well.

Learn about the unique health benefits of individual spices by choosing from the links to the right.

Selecting and Storing Spices

Purchase spices in small quantiies; ground spices quickly lose their aroma and flavor. If you prefer to choose whole spices, they can be ground as needed. Store spices in airtight containers in a cool, dark place for no more than 6 months.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Corn, No Soy, No Dairy, No Poultry, No Molds, No Seeds, No Tubers, No Yeast, No Peanuts, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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