When I think of seasonings, I think of the many flavors that create depth
and layers in a dish. Seasonings are important for adding complexity and
flavor to the foods we prepare along with nutritional and therapeutic qualities.
They offer endless possibilities for creating different combinations.
There are so many to choose from and many across the globe that I have never even heard of yet; it is impossible to list them all here. I have tried to include all of my favorites and most used. I urge you to do your own research, hunting, and experimentation. Try new things.
The best way to familiarize yourself with the different seasonings is to smell them and cook with them one at a time. This will get you used to the flavor and aroma each adds to any dish. If it doesn't smell like it fits with your dish, don't use it.
Always add your seasonings one at a time, smell, and taste to see how it changes a dish. Start with the basic pairings. Then, once you are comfortable with them, start experimenting with different combinations for yourself. Fresh is best as flavor and quality quickly diminishes with drying, grinding, and long storage times.
I have listed them in the following categories:
Oils, Vinegars, & Citrus
Flowers, Edible Seeds & Spicy Greens
Herbs & Spices
There are so many to choose from and many across the globe that I have never even heard of yet; it is impossible to list them all here. I have tried to include all of my favorites and most used. I urge you to do your own research, hunting, and experimentation. Try new things.
The best way to familiarize yourself with the different seasonings is to smell them and cook with them one at a time. This will get you used to the flavor and aroma each adds to any dish. If it doesn't smell like it fits with your dish, don't use it.
Always add your seasonings one at a time, smell, and taste to see how it changes a dish. Start with the basic pairings. Then, once you are comfortable with them, start experimenting with different combinations for yourself. Fresh is best as flavor and quality quickly diminishes with drying, grinding, and long storage times.
I have listed them in the following categories:
Oils, Vinegars, & Citrus
Flowers, Edible Seeds & Spicy Greens
Herbs & Spices
Resources & Links:
Properties of Coconut Oil
Benefits of Macadamia Oil
Health Benefits of Olive Oil
Benefits of Sesame Seed Oil
Sesame Seeds Nutrition
Coconut Secret Coconut Vinegar
Bragg's Raw Apple Cider Vinegar
Herbs and Spices
Spice Lover's Guide
Spices & Medicinal Herbs
Herbs are Special
The Honest Herbal
Benefits of Curry Powder
Food and Healing
Medical Aromatherapy
Quick Reference Guide to Essential Oils
The Encyclopedia of Essential Oils
San Francisco Herb Company
Mountain Rose Herbs
Pacific Institute of Aromatherapy
Original Swiss Aromatics
Essential Wholesale
Properties of Coconut Oil
Benefits of Macadamia Oil
Health Benefits of Olive Oil
Benefits of Sesame Seed Oil
Sesame Seeds Nutrition
Coconut Secret Coconut Vinegar
Bragg's Raw Apple Cider Vinegar
Herbs and Spices
Spice Lover's Guide
Spices & Medicinal Herbs
Herbs are Special
The Honest Herbal
Benefits of Curry Powder
Food and Healing
Medical Aromatherapy
Quick Reference Guide to Essential Oils
The Encyclopedia of Essential Oils
San Francisco Herb Company
Mountain Rose Herbs
Pacific Institute of Aromatherapy
Original Swiss Aromatics
Essential Wholesale
Downloads:
Foods to Avoid
Foods to Eat With Caution
Good Foods You Can Eat
Daily Log
The Many Names of Sugar
Hidden Sources of MSG
Foods to Avoid
Foods to Eat With Caution
Good Foods You Can Eat
Daily Log
The Many Names of Sugar
Hidden Sources of MSG
Oils, Vinegars, & Citrus
Oils, Vinegars, & Citrus are the foundation of every sauce and every dressing. If you use the right kinds of oils, they provide essential fats that are crucial for good nutrition. There is a wide variety of oils to choose from that all have distinct flavors and properties. It was tough for me to get used to not using a wide variety of vinegars and cooking wines due to the sugars in them (See the Elimination Diet and Anti-Nutrients pages). However, I found you can do a lot with a little.
Note: Many oils are prone to rancidity. Be sure not to buy large quantities, and discard if the smell is "off."
Here are the ones I use the most:
Oils
Coconut Oil
Flavor: Slight Coconut flavor
Culinary Uses: Can be used for sautéing or making a rue.
Therapeutic Properties: Antifungal, antibacterial, antiviral. Nourishing for skin. Raises "good" cholesterol and lowers "bad" cholesterol. Anti-inflammatory. Great source of essential fatty acids.
Note: See the Substitutes and Supplements pages for more information on the benefits of Coconut Oil.
Ghee (Clarified Butter)
Flavor: Buttery
Culinary Uses: Can be used for sautéing or making a rue.
Therapeutic Properties: None. Can cause sensitivities. Does not contain Casein. Flavor only.
Macadamia Oil
Flavor: Mild, Nutty
Culinary Uses: Can be used for sautéing, sauces, or salad dressings.
Therapeutic Properties: Rich in essential fatty acids, increases nutrient absorption. Excellent Source of Magnesium. Great for skin and hair.
Olive Oil
Flavor: Mild, Slightly Bitter, Slight Olive flavor
Culinary Uses: Can be used for sautéing, sauces, or salad dressings.
Therapeutic Properties: Good for cardiovascular health, reduces blood pressure, reduces cancer risk, source of essential fatty acids, helps control diabetes. Great for skin and hair.
Sesame Oil
Flavor: Mild, Nutty
Culinary Uses: Can be used for sautéing, sauces, or salad dressings.
Therapeutic Properties: Good source of Essential Fatty Acids, reduces Cancer risk, anti-oxidant. Seeds are a good source of Calcium, Folic Acid, Iron, Magnesium, Manganese, Niacin, Zinc, and Selenium.
Oils, Vinegars, & Citrus are the foundation of every sauce and every dressing. If you use the right kinds of oils, they provide essential fats that are crucial for good nutrition. There is a wide variety of oils to choose from that all have distinct flavors and properties. It was tough for me to get used to not using a wide variety of vinegars and cooking wines due to the sugars in them (See the Elimination Diet and Anti-Nutrients pages). However, I found you can do a lot with a little.
Note: Many oils are prone to rancidity. Be sure not to buy large quantities, and discard if the smell is "off."
Here are the ones I use the most:
Oils
Coconut Oil
Flavor: Slight Coconut flavor
Culinary Uses: Can be used for sautéing or making a rue.
Therapeutic Properties: Antifungal, antibacterial, antiviral. Nourishing for skin. Raises "good" cholesterol and lowers "bad" cholesterol. Anti-inflammatory. Great source of essential fatty acids.
Note: See the Substitutes and Supplements pages for more information on the benefits of Coconut Oil.
Ghee (Clarified Butter)
Flavor: Buttery
Culinary Uses: Can be used for sautéing or making a rue.
Therapeutic Properties: None. Can cause sensitivities. Does not contain Casein. Flavor only.
Macadamia Oil
Flavor: Mild, Nutty
Culinary Uses: Can be used for sautéing, sauces, or salad dressings.
Therapeutic Properties: Rich in essential fatty acids, increases nutrient absorption. Excellent Source of Magnesium. Great for skin and hair.
Olive Oil
Flavor: Mild, Slightly Bitter, Slight Olive flavor
Culinary Uses: Can be used for sautéing, sauces, or salad dressings.
Therapeutic Properties: Good for cardiovascular health, reduces blood pressure, reduces cancer risk, source of essential fatty acids, helps control diabetes. Great for skin and hair.
Sesame Oil
Flavor: Mild, Nutty
Culinary Uses: Can be used for sautéing, sauces, or salad dressings.
Therapeutic Properties: Good source of Essential Fatty Acids, reduces Cancer risk, anti-oxidant. Seeds are a good source of Calcium, Folic Acid, Iron, Magnesium, Manganese, Niacin, Zinc, and Selenium.
Flowers, Edible Seeds, & Spicy Greens
Flowers, Edible Seeds, & Spicy Greens can add exotic and interesting flavors, colors, and textures to your food. Besides adding nutritional quality, they enhance presentation, and are fun to use sparingly to change things up a bit. This is a great way to let your creativity shine.
Here are my favorites:
Flowers
Lavender
Flavor: Sweet, Herbaceous, and woody
Culinary Uses: Dried Lavender flowers can be used to infuse oils and salts. Lavender Water can be used for desserts, drinks, and sweet dishes. Dried flowers and/or leaves can be used sparingly as an herb for seasoning. Fresh or dried flowers can also be used as decoration.
Therapeutic Properties: Antiviral, antibacterial, antifungal. Heals wounds and skin. Particularly effective for burns. Gentle. Used in aromatherapy to reduce stress and depression, help with sleep and relaxation, and to clean the air.
Note: See the Bath & Body and Essential Oils pages for more information.
Rose
Flavor: Floral, Sweet (tastes like a rose smells)
Culinary Uses: Dried Rose buds can be used to infuse oils and salts. Rose Water can be used for desserts, drinks, and sweet dishes. Dried flowers can be used sparingly as an herb added to tea. Fresh or dried flowers can also be used as decoration.
Therapeutic Properties: Pure essential oil can be used for aromatherapy, skin care, and perfume-making. Neurotonic, aphrodisiac, cell regenerating, regulates liver and spleen, promotes bile flow, anti-depressant.
Nasturtium
Flavor: Spicy, Peppery, Pungent
Culinary Uses: Whole fresh flower can be added to salads, or to plate. Can be used as an edible decoration.
Therapeutic Properties: Natural antibiotic. High Vitamin C content, antibacterial, antiviral, antifungal. Boosts the immune system. Stimulates appetite and improves digestion.
Flowers, Edible Seeds, & Spicy Greens can add exotic and interesting flavors, colors, and textures to your food. Besides adding nutritional quality, they enhance presentation, and are fun to use sparingly to change things up a bit. This is a great way to let your creativity shine.
Here are my favorites:
Flowers
Lavender
Flavor: Sweet, Herbaceous, and woody
Culinary Uses: Dried Lavender flowers can be used to infuse oils and salts. Lavender Water can be used for desserts, drinks, and sweet dishes. Dried flowers and/or leaves can be used sparingly as an herb for seasoning. Fresh or dried flowers can also be used as decoration.
Therapeutic Properties: Antiviral, antibacterial, antifungal. Heals wounds and skin. Particularly effective for burns. Gentle. Used in aromatherapy to reduce stress and depression, help with sleep and relaxation, and to clean the air.
Note: See the Bath & Body and Essential Oils pages for more information.
Rose
Flavor: Floral, Sweet (tastes like a rose smells)
Culinary Uses: Dried Rose buds can be used to infuse oils and salts. Rose Water can be used for desserts, drinks, and sweet dishes. Dried flowers can be used sparingly as an herb added to tea. Fresh or dried flowers can also be used as decoration.
Therapeutic Properties: Pure essential oil can be used for aromatherapy, skin care, and perfume-making. Neurotonic, aphrodisiac, cell regenerating, regulates liver and spleen, promotes bile flow, anti-depressant.
Nasturtium
Flavor: Spicy, Peppery, Pungent
Culinary Uses: Whole fresh flower can be added to salads, or to plate. Can be used as an edible decoration.
Therapeutic Properties: Natural antibiotic. High Vitamin C content, antibacterial, antiviral, antifungal. Boosts the immune system. Stimulates appetite and improves digestion.
Herbs & Spices
Herbs and Spices are the cornerstone of any dish. Understanding how to use these and the complexity of flavors each adds can make or break a dish. Herbs are more delicate and fragrant than spices and should be used fresh whenever possible. They can be added in at the beginning of cooking to add flavor, but will lose aroma over time. Adding a little more at the end of cooking will add the aroma back in. Spices tend to be more hearty and intense, and store better than herbs. Do not overuse herbs and spices, however, as they can destroy a dish as easily as they can accentuate it. Keep in mind, less is more.
In addition to flavor, herbs and spices are nature's little medicine cabinet. They all contain essential oils which have therapeutic qualities. Although they are not as concentrated as pure essential oils, they still have profound effects on our immune system and overall health. Including these into our regular diet helps to prevent disease and maintain good health along with adding some great flavors to your food.
Please note that you should not self-treat with these powerful herbs, spices, or their corresponding essential oils. The therapeutic properties listed are in reference to the herbal properties and/or essential oils contained within them. If you are interested in their medicinal healing properties, please see a certified aromatherapist or herbalist and consult with your doctor (see the Essential Oils page for more information).
Here are my top 40 and their basic properties:
I try to use fresh herbs and spices whenever possible (denoted with *). I either buy them fresh from the store or grow them in my garden at home. If I can’t obtain them fresh I use dried herbs and ground powders instead, although flavor is greatly diminished this way.
For some spices that come in seed, pod, or dried berry form, I prefer to buy them whole and grind them myself as needed (denoted with ~).
Some require a spice grater (denoted with >).
Always store herbs and spices in a cool, dark place away from sunlight and moisture. I find glass bottles with a rubber seal to be the best. Only keep as much as you can use in 3-6 months to avoid mold contamination and loss of potency.
Allspice*
Flavor: Sweet, Spicy Aromatic
Culinary Uses: Berries are used in Jamaican and Mediteranean dishes.
Therapeutic Properties: Antiseptic, analgesic, anesthetic. Helps with circulation, muscles and joints, fatigue, muscle cramps, rheumatism, stiffness, bronchitis, digestive cramps, indigestion, nausea, flatulence, depression, tension, and stress.
Ancho Chiles~
Flavor: Sweet, Rich, Spicy Heat
Culinary Uses: Peppers are used in Mexican, Latin, and Southwestern dishes. Can be used fresh or dried. Dried peppers can be ground or used to make a paste.
Therapeutic Properties: The active oil in all Chile peppers is Capsicum which is known to stimulate the digestive system and helps to reduce cholesterol. It is also used topically (highly diluted) to treat chronic pain. Caution must be used as the oil directly from chiles is highly concentrated and can burn your skin and eyes. Always use rubber gloves when handling them.
Anaheim Chiles~
Flavor: Tangy, Spicy Heat
Culinary Uses: Peppers are used in Mexican, Latin, and Southwestern dishes. Can be used fresh or dried. Dried peppers can be ground or used to make a paste.
Therapeutic Properties: The active oil in all Chile peppers is Capsicum which is known to stimulate the digestive system and helps to reduce cholesterol. It is also used topically (highly diluted) to treat chronic pain. Caution must be used as the oil directly from chiles is highly concentrated and can burn your skin and eyes. Always use rubber gloves when handling them.
Basil*
Flavor: Sweet, Spicy, Herbal Aromatic
Culinary Uses: Used in Asian, French, Mediterranean, and Italian dishes. There are many types of Basil.
Therapeutic Properties: Regulates the nervous system, balances the digestive tract, anti-inflammatory, overall strengthening. Also used for muscular aches and pains, gout, and respiratory problems.
Bay Laurel Leaf*
Flavor: Woody, Slightly bitter, Eucalyptus flavor
Culinary Uses: Fresh or dried leaves used in French, Mediterranean and Italian dishes. Often used in tomato based dishes. Should be used whole and removed and discarded prior to serving.
Therapeutic Properties: Antibacterial, antiviral, antifungal, expectorant, immune support, helps with lymphatic congestion.
Black Peppercorns~
Flavor: Mild Heat
Culinary Uses: Basic seasoning for all dishes.
Therapeutic Properties: Powerful antiviral agent and expectorant. Helps stimulate digestive glands, deficiency of liver and digestive tract, bronchitis, and rheumatism.
Caraway Seed~
Flavor: Sour, Slight Menthol flavor
Culinary Uses: Traditionally used in German and Slavic dishes. Particularly used in breads, cakes, and cheeses. Goes well with meats and root vegetables.
Therapeutic Properties: Antimicrobial, anti-parasitic, antihistaminic. Liver and gall stimulant, tonifies spleen, remedies sluggish digestion and bloating, mucolytic.
Cardamom Pods~
Flavor: Sweet, Slightly Citrus and Floral aroma
Culinary Uses: Indian and Mediterranean dishes and beverages.
Therapeutic Properties: Tonifying, stimulates heart and digestion, helps with cramps, stomach ache, sluggish digestions, diarrhea, lack of appetite, bronchitis, and is balancing after emotional upset.
Cayenne Pepper Seeds~
Flavor: Spicy Heat
Culinary Uses: Jamaican, Cajun, and Southwestern dishes.
Therapeutic Properties: The active oil in all Chile peppers is Capsicum which is known to stimulate the digestive system and helps to reduce cholesterol. It is also used topically (highly diluted) to treat chronic pain. Caution must be used as the oil directly from chiles is highly concentrated and can burn your skin and eyes. Always use rubber gloves when handling them.
Chervil*
Flavor: Sweet, Herbal Aromatic
Culinary Uses: French dishes. Particularly in salads, soups, sauces, and breads.
Therapeutic Properties: Antiseptic, helps with digestion, stimulates metabolism. Also helps with eczema, slow healing wounds, gout, and arthritis.
Chipotle Chiles~
Flavor: Smoky, Spicy Heat
Culinary Uses: Peppers are used in Mexican, Latin, and Southwestern dishes. Can be used fresh or dried. Dried peppers can be ground or used to make a paste.
Therapeutic Properties: The active oil in all Chile peppers is Capsicum which is known to stimulate the digestive system and helps to reduce cholesterol. It is also used topically (highly diluted) to treat chronic pain. Caution must be used as the oil directly from chiles is highly concentrated and can burn your skin and eyes. Always use rubber gloves when handling them.
Cilantro*
Flavor: Sour, Herbal Aromatic
Culinary Uses: Mexican, Latin, and Southwestern dishes.
Therapeutic Properties: anti-inflammative, sedative.
Cinnamon Sticks >
Flavor: Smoky, Sweet, Woody, Spicy Aromatic
Culinary Uses: Basic spice for desserts and beverages. Also used in Cajun and Jamaican dishes.
Therapeutic Properties: Strongly antibacterial, antifungal, antiviral, antiseptic. Helps digestion of protein.
Cloves*
Flavor: Smoky, Slightly Bitter, Spicy Aromatic
Culinary Uses: Used in desserts, Jamaican, Cajun, Mediteranean, and Indian dishes. Use sparingly.
Therapeutic Properties: Antibacterial, antiviral, antiparasitic, helps with acute and chronic infections, degenerative diseases, and leaky gut syndrome. Caution: dermocaustic skin irritant.
Coriander Seed~
Flavor: Sweet, Slightly Sour, Spicy Aromatic
Culinary Uses: Central American, Indian, and Italian dishes. Goes well in tomato based dishes.
Therapeutic Properties: Antiviral, antifungal, antibacterial, Mental and digestive tonic, helps with dysfunctions of the digestive tract, weakness, fatigue, flatulence, poor appetite, and loose stools.
Cumin Seed~
Flavor: Savory, Spicy
Culinary Uses: Mexican, Latin, Mediterranean, and Southwestern dishes.
Therapeutic Properties: Antiseptic, antibacterial, antispasmodic, diuretic. Helps with colic, sluggish digestions, and dyspepsia.
Curry Powder
Flavor: Mild Heat
Culinary Uses: Indian, Jamaican, Cajun, and Asian dishes.
Therapeutic Properties: Anti-inflammatory, aids in digestion, lowers cholesterol, and reduces the risk of cancer and other pathogenic and chronic diseases.
Dill weed*
Flavor: Sour
Culinary Uses: Used for pickling or adding a tart flavor. German and Slavic dishes.
Therapeutic Properties: Mucolytic, antiviral, antiseptic. Helps with bronchitis, liver and gall deficiency, flatulence, weakness of the heart, and sluggish digestion.
Fennel Seed~
Flavor: Sweet, Licorice
Culinary Uses: Desserts and Indian dishes and beverages. Also used in Italian and tomato based dishes.
Therapeutic Properties: Antiseptic, anti-inflammatory, antimicrobial, diuretic, antispasmodic, analgesic, expectorant. Releases cramps, helps with deficiencies of gall, liver, and digestive tract, asthma, bronchitis, gout, and supports the kidneys.
Fenugreek Seed~
Flavor: Sweet, Maple
Culinary Uses: Primarily a French and European spice. Technically Fenugreek is a legume, so caution should be used for those with sensitivities.
Therapeutic Properties: Mucolytic, anti-inflammatory, antimicrobial, antifungal. Helps with baldness, cancer, elevated cholesterol levels, and diabetes.
Garlic (Whole)*
Flavor: Salty, Spicy
Culinary Uses: Basic spice used in all dishes.
Therapeutic Properties: Antibacterial, antiamoebic, antimicrobial, antiviral, antifungal. Helps with hypertension and low blood pressure, stimulates the digestive system, circulation, and helps to prevent cancer and heart disease.
Ginger Root*
Flavor: Mild Sweet Heat
Culinary Uses: Indian, Asian, Cajun, and Jamaican dishes. Also used for tea.
Therapeutic Properties: Aphrodisiac, analgesic, stimulates and normalizes digestion. Helps with stomach and digestive problems, flatulence, constipation, sexual fatigue, morning and motion sickness, stabilizes after emotional upset, and warms the lungs and bronchi.
Lemongrass (Whole)*
Flavor: Herbal, lemon-citrus
Culinary Uses: Used mostly in Thai dishes.
Therapeutic Properties: antiviral, anti-inflammatory, sedative. Room freshening.
Marjoram*
Flavor: Sweet, Herbal
Culinary Uses: Used in many type of dishes ranging from Mexican to Italian. Used in tomato based dishes. Similar to Oregano.
Therapeutic Properties: Antibacterial, antiviral, neurotonic, helps with whooping cough, conditions of the respiratory tract and nervous system, reflux, and flatulence.
Mustard Seed~
Flavor: Sour
Culinary Uses: German and Slavic Dishes.
Therapeutic Properties: Antimicrobial, antiseptic, diuretic. Aids in digestion, promotes appetite, helps with colds, chills, coughs, rheumatism, arthritis, and general aches and pains.
New Mexico Chiles~
Flavor: Sweet, Mild Spicy Heat
Culinary Uses: Peppers are used in Mexican, Latin, and Southwestern dishes. Can be used fresh or dried. Dried peppers can be ground or used to make a paste.
Therapeutic Properties: The active oil in all Chile peppers is Capsicum which is known to stimulate the digestive system and helps to reduce cholesterol. It is also used topically (highly diluted) to treat chronic pain. Caution must be used as the oil directly from chiles is highly concentrated and can burn your skin and eyes. Always use rubber gloves when handling them.
Nutmeg >
Flavor: Sweet, Woody
Culinary Uses: Basic dessert and beverage spice. Used in Italian cheese dishes.
Therapeutic Properties: Antiviral, nerve tonic. Helps with general weakness, dyspepsia, sluggish digestion, rheumatism and pain.
Onion (Whole)*
Flavor: Salty, Spicy, Sometimes Sweet
Culinary Uses: Basic spice used in all dishes. There are many different types of onions including green onions, Leeks, Yellow Onions, White Onions, Sweet Vidalia Onions, and Red onions.
Therapeutic Properties: Antimicrobial, antiseptic, antispasmodic, antiviral, antibacterial, antifungal. Helps to cleanse blood and improve circulation, soothes nerves, helps to sleep, and cleanses the air.
Oregano*
Flavor: Sweet, Herbal
Culinary Uses: Used in many type of dishes ranging from Mexican to Italian. Used in tomato based dishes. There are many types and flavors of Oregano.
Therapeutic Properties: Antiviral, antibacterial, antiparasitic, antifungal. Helps to strengthen the spleen, with viral, bacterial, and respiratory infections, and with immune deficiency.
Parsley*
Flavor: Herbal
Culinary Uses: Primarily used as garnish, but also used in Mediteranean dishes.
Therapeutic Properties: Breath freshener and a natural source of carotene, vitamins B1, B2, C, Iron, and other minerals. The oils from the seeds are digestive stimulants and diuretics, but it is also known to be a uterine stimulant and is considered too strong for medicinal use.
Peppermint*
Flavor: Sweet, Herbal, Minty
Culinary Uses: Basic dessert herb. Also used as a tea.
Therapeutic Properties: Analgesic, anti-inflammatory, antimicrobial, antiviral, antiseptic. Liver stimulant, spasmolytic, cooling, refreshing. Helps with liver deficiency, travel sickness, nausea, PMS, allergies, bad breath, lack of concentration, muscle spasms, injuries, and headaches.
Dried Red Chile Pepper Flakes~
Flavor: Spicy Heat
Culinary Uses: Dried slightly ground peppers and used in Mexican, Latin, and Southwestern dishes. Can be added to soups, sauces, or used as a garnish.
Therapeutic Properties: The active oil in all Chile peppers is Capsicum which is known to stimulate the digestive system and helps to reduce cholesterol. It is also used topically (highly diluted) to treat chronic pain. Caution must be used as the oil directly from chiles is highly concentrated and can burn your skin and eyes. Always use rubber gloves when handling them.
Rosemary*
Flavor: Woody
Culinary Uses: Used in many dishes, but primarily used for seasoning meats and poultry. There are several different types of Rosemary.
Therapeutic Properties: antiviral, mucolytic, decongestant, expectorant. Helps with cell regeneration, liver and gall bladder stimulant, supports the circulatory system, relieves bronchitis, sinusitis, rhinitis, flu, common cold, and is used in skin and hair care.
Sage*
Flavor: Woody, Herbal
Culinary Uses: Used in many dishes, but primarily used for seasoning meats and poultry.
Therapeutic Properties: Expectorant, mucolytic, antibacterial, antiviral, cell regenerating. Helps with bacterial and respiratory infections, gum ulcers, and skin regeneration. Also helps with Insomnia.
Savory*
Flavor: Woody, Sour, Herbal
Culinary Uses: Used in many dishes, but primarily used for seasoning legume dishes.
Therapeutic Properties: Strongly antibacterial, antiviral, antifungal, antiparasitic, and immune stimulating. Helps with Severe bacterial bronchitis and lung infections, nervous fatigue, and deficient spleen.
Sea Salt
Flavor: Salty
Culinary Uses: Basic Spice used in all dishes. Caution should be used if cardiovascular problems are present.
Therapeutic Properties: Salt has no real medicinal properties. While it is required for cell metabolism within the human body, it is fairly recent in human history that we began adding salt to our food. We do not need more than what comes naturally in our food. Use this spice sparingly, if at all. Do not add salt to food after it is on your plate. It can cause severe cardiovascular problems and congestive heart failure.
Star Anise~
Flavor: Sweet, Licorice
Culinary Uses: Used in Desserts primarily and to sweeten soups and sauces.
Therapeutic Properties: Provides equilibrium to the Autonomous Nervous System, relieves headaches, PMS, stagnation of liver and digestive tract, and helps with irregular heart beat and breathing. Also helps with muscular aches and pains, rheumatism, bronchitis, colic, and indigestion.
Tarragon*
Flavor: Herbal, Woody
Culinary Uses: Used in many dishes, but primarily used for seasoning meats and poultry.
Therapeutic Properties: Spasmolytic, neuro-stabilizing, anti-inflammatory. Helps with nervousness, shock, PMS, and nausea.
Thyme*
Flavor: Herbal, Woody
Culinary Uses: Used in many dishes, but primarily used for seasoning meats and poultry. Used in Italian and tomato based dishes. There are many different types of Thyme.
Therapeutic Properties: Antibacterial, antiviral, antimicrobial, antifungal, neurotonic. Helps with viral and bacterial infections, Candida Albicans, skin care, bronchitis, sinusitis, rhinitis, flu, common cold, chronic infections, chronic fatigue, liver regeneration, depression, and several STD infections. It is an immuno-stimulant and helps with overall strengthening.
Vanilla Bean (Whole)*
Flavor: Sweet, Caramel
Culinary Uses: Used in desserts and beverages.
Therapeutic Properties: There is no specific medicinal quality...but it does make everyone happy when it is used for flavoring!
Back to Top
Herbs and Spices are the cornerstone of any dish. Understanding how to use these and the complexity of flavors each adds can make or break a dish. Herbs are more delicate and fragrant than spices and should be used fresh whenever possible. They can be added in at the beginning of cooking to add flavor, but will lose aroma over time. Adding a little more at the end of cooking will add the aroma back in. Spices tend to be more hearty and intense, and store better than herbs. Do not overuse herbs and spices, however, as they can destroy a dish as easily as they can accentuate it. Keep in mind, less is more.
In addition to flavor, herbs and spices are nature's little medicine cabinet. They all contain essential oils which have therapeutic qualities. Although they are not as concentrated as pure essential oils, they still have profound effects on our immune system and overall health. Including these into our regular diet helps to prevent disease and maintain good health along with adding some great flavors to your food.
Please note that you should not self-treat with these powerful herbs, spices, or their corresponding essential oils. The therapeutic properties listed are in reference to the herbal properties and/or essential oils contained within them. If you are interested in their medicinal healing properties, please see a certified aromatherapist or herbalist and consult with your doctor (see the Essential Oils page for more information).
Here are my top 40 and their basic properties:
I try to use fresh herbs and spices whenever possible (denoted with *). I either buy them fresh from the store or grow them in my garden at home. If I can’t obtain them fresh I use dried herbs and ground powders instead, although flavor is greatly diminished this way.
For some spices that come in seed, pod, or dried berry form, I prefer to buy them whole and grind them myself as needed (denoted with ~).
Some require a spice grater (denoted with >).
Always store herbs and spices in a cool, dark place away from sunlight and moisture. I find glass bottles with a rubber seal to be the best. Only keep as much as you can use in 3-6 months to avoid mold contamination and loss of potency.
Allspice*
Flavor: Sweet, Spicy Aromatic
Culinary Uses: Berries are used in Jamaican and Mediteranean dishes.
Therapeutic Properties: Antiseptic, analgesic, anesthetic. Helps with circulation, muscles and joints, fatigue, muscle cramps, rheumatism, stiffness, bronchitis, digestive cramps, indigestion, nausea, flatulence, depression, tension, and stress.
Ancho Chiles~
Flavor: Sweet, Rich, Spicy Heat
Culinary Uses: Peppers are used in Mexican, Latin, and Southwestern dishes. Can be used fresh or dried. Dried peppers can be ground or used to make a paste.
Therapeutic Properties: The active oil in all Chile peppers is Capsicum which is known to stimulate the digestive system and helps to reduce cholesterol. It is also used topically (highly diluted) to treat chronic pain. Caution must be used as the oil directly from chiles is highly concentrated and can burn your skin and eyes. Always use rubber gloves when handling them.
Anaheim Chiles~
Flavor: Tangy, Spicy Heat
Culinary Uses: Peppers are used in Mexican, Latin, and Southwestern dishes. Can be used fresh or dried. Dried peppers can be ground or used to make a paste.
Therapeutic Properties: The active oil in all Chile peppers is Capsicum which is known to stimulate the digestive system and helps to reduce cholesterol. It is also used topically (highly diluted) to treat chronic pain. Caution must be used as the oil directly from chiles is highly concentrated and can burn your skin and eyes. Always use rubber gloves when handling them.
Basil*
Flavor: Sweet, Spicy, Herbal Aromatic
Culinary Uses: Used in Asian, French, Mediterranean, and Italian dishes. There are many types of Basil.
Therapeutic Properties: Regulates the nervous system, balances the digestive tract, anti-inflammatory, overall strengthening. Also used for muscular aches and pains, gout, and respiratory problems.
Bay Laurel Leaf*
Flavor: Woody, Slightly bitter, Eucalyptus flavor
Culinary Uses: Fresh or dried leaves used in French, Mediterranean and Italian dishes. Often used in tomato based dishes. Should be used whole and removed and discarded prior to serving.
Therapeutic Properties: Antibacterial, antiviral, antifungal, expectorant, immune support, helps with lymphatic congestion.
Black Peppercorns~
Flavor: Mild Heat
Culinary Uses: Basic seasoning for all dishes.
Therapeutic Properties: Powerful antiviral agent and expectorant. Helps stimulate digestive glands, deficiency of liver and digestive tract, bronchitis, and rheumatism.
Caraway Seed~
Flavor: Sour, Slight Menthol flavor
Culinary Uses: Traditionally used in German and Slavic dishes. Particularly used in breads, cakes, and cheeses. Goes well with meats and root vegetables.
Therapeutic Properties: Antimicrobial, anti-parasitic, antihistaminic. Liver and gall stimulant, tonifies spleen, remedies sluggish digestion and bloating, mucolytic.
Cardamom Pods~
Flavor: Sweet, Slightly Citrus and Floral aroma
Culinary Uses: Indian and Mediterranean dishes and beverages.
Therapeutic Properties: Tonifying, stimulates heart and digestion, helps with cramps, stomach ache, sluggish digestions, diarrhea, lack of appetite, bronchitis, and is balancing after emotional upset.
Cayenne Pepper Seeds~
Flavor: Spicy Heat
Culinary Uses: Jamaican, Cajun, and Southwestern dishes.
Therapeutic Properties: The active oil in all Chile peppers is Capsicum which is known to stimulate the digestive system and helps to reduce cholesterol. It is also used topically (highly diluted) to treat chronic pain. Caution must be used as the oil directly from chiles is highly concentrated and can burn your skin and eyes. Always use rubber gloves when handling them.
Chervil*
Flavor: Sweet, Herbal Aromatic
Culinary Uses: French dishes. Particularly in salads, soups, sauces, and breads.
Therapeutic Properties: Antiseptic, helps with digestion, stimulates metabolism. Also helps with eczema, slow healing wounds, gout, and arthritis.
Chipotle Chiles~
Flavor: Smoky, Spicy Heat
Culinary Uses: Peppers are used in Mexican, Latin, and Southwestern dishes. Can be used fresh or dried. Dried peppers can be ground or used to make a paste.
Therapeutic Properties: The active oil in all Chile peppers is Capsicum which is known to stimulate the digestive system and helps to reduce cholesterol. It is also used topically (highly diluted) to treat chronic pain. Caution must be used as the oil directly from chiles is highly concentrated and can burn your skin and eyes. Always use rubber gloves when handling them.
Cilantro*
Flavor: Sour, Herbal Aromatic
Culinary Uses: Mexican, Latin, and Southwestern dishes.
Therapeutic Properties: anti-inflammative, sedative.
Cinnamon Sticks >
Flavor: Smoky, Sweet, Woody, Spicy Aromatic
Culinary Uses: Basic spice for desserts and beverages. Also used in Cajun and Jamaican dishes.
Therapeutic Properties: Strongly antibacterial, antifungal, antiviral, antiseptic. Helps digestion of protein.
Cloves*
Flavor: Smoky, Slightly Bitter, Spicy Aromatic
Culinary Uses: Used in desserts, Jamaican, Cajun, Mediteranean, and Indian dishes. Use sparingly.
Therapeutic Properties: Antibacterial, antiviral, antiparasitic, helps with acute and chronic infections, degenerative diseases, and leaky gut syndrome. Caution: dermocaustic skin irritant.
Coriander Seed~
Flavor: Sweet, Slightly Sour, Spicy Aromatic
Culinary Uses: Central American, Indian, and Italian dishes. Goes well in tomato based dishes.
Therapeutic Properties: Antiviral, antifungal, antibacterial, Mental and digestive tonic, helps with dysfunctions of the digestive tract, weakness, fatigue, flatulence, poor appetite, and loose stools.
Cumin Seed~
Flavor: Savory, Spicy
Culinary Uses: Mexican, Latin, Mediterranean, and Southwestern dishes.
Therapeutic Properties: Antiseptic, antibacterial, antispasmodic, diuretic. Helps with colic, sluggish digestions, and dyspepsia.
Curry Powder
Flavor: Mild Heat
Culinary Uses: Indian, Jamaican, Cajun, and Asian dishes.
Therapeutic Properties: Anti-inflammatory, aids in digestion, lowers cholesterol, and reduces the risk of cancer and other pathogenic and chronic diseases.
Dill weed*
Flavor: Sour
Culinary Uses: Used for pickling or adding a tart flavor. German and Slavic dishes.
Therapeutic Properties: Mucolytic, antiviral, antiseptic. Helps with bronchitis, liver and gall deficiency, flatulence, weakness of the heart, and sluggish digestion.
Fennel Seed~
Flavor: Sweet, Licorice
Culinary Uses: Desserts and Indian dishes and beverages. Also used in Italian and tomato based dishes.
Therapeutic Properties: Antiseptic, anti-inflammatory, antimicrobial, diuretic, antispasmodic, analgesic, expectorant. Releases cramps, helps with deficiencies of gall, liver, and digestive tract, asthma, bronchitis, gout, and supports the kidneys.
Fenugreek Seed~
Flavor: Sweet, Maple
Culinary Uses: Primarily a French and European spice. Technically Fenugreek is a legume, so caution should be used for those with sensitivities.
Therapeutic Properties: Mucolytic, anti-inflammatory, antimicrobial, antifungal. Helps with baldness, cancer, elevated cholesterol levels, and diabetes.
Garlic (Whole)*
Flavor: Salty, Spicy
Culinary Uses: Basic spice used in all dishes.
Therapeutic Properties: Antibacterial, antiamoebic, antimicrobial, antiviral, antifungal. Helps with hypertension and low blood pressure, stimulates the digestive system, circulation, and helps to prevent cancer and heart disease.
Ginger Root*
Flavor: Mild Sweet Heat
Culinary Uses: Indian, Asian, Cajun, and Jamaican dishes. Also used for tea.
Therapeutic Properties: Aphrodisiac, analgesic, stimulates and normalizes digestion. Helps with stomach and digestive problems, flatulence, constipation, sexual fatigue, morning and motion sickness, stabilizes after emotional upset, and warms the lungs and bronchi.
Lemongrass (Whole)*
Flavor: Herbal, lemon-citrus
Culinary Uses: Used mostly in Thai dishes.
Therapeutic Properties: antiviral, anti-inflammatory, sedative. Room freshening.
Marjoram*
Flavor: Sweet, Herbal
Culinary Uses: Used in many type of dishes ranging from Mexican to Italian. Used in tomato based dishes. Similar to Oregano.
Therapeutic Properties: Antibacterial, antiviral, neurotonic, helps with whooping cough, conditions of the respiratory tract and nervous system, reflux, and flatulence.
Mustard Seed~
Flavor: Sour
Culinary Uses: German and Slavic Dishes.
Therapeutic Properties: Antimicrobial, antiseptic, diuretic. Aids in digestion, promotes appetite, helps with colds, chills, coughs, rheumatism, arthritis, and general aches and pains.
New Mexico Chiles~
Flavor: Sweet, Mild Spicy Heat
Culinary Uses: Peppers are used in Mexican, Latin, and Southwestern dishes. Can be used fresh or dried. Dried peppers can be ground or used to make a paste.
Therapeutic Properties: The active oil in all Chile peppers is Capsicum which is known to stimulate the digestive system and helps to reduce cholesterol. It is also used topically (highly diluted) to treat chronic pain. Caution must be used as the oil directly from chiles is highly concentrated and can burn your skin and eyes. Always use rubber gloves when handling them.
Nutmeg >
Flavor: Sweet, Woody
Culinary Uses: Basic dessert and beverage spice. Used in Italian cheese dishes.
Therapeutic Properties: Antiviral, nerve tonic. Helps with general weakness, dyspepsia, sluggish digestion, rheumatism and pain.
Onion (Whole)*
Flavor: Salty, Spicy, Sometimes Sweet
Culinary Uses: Basic spice used in all dishes. There are many different types of onions including green onions, Leeks, Yellow Onions, White Onions, Sweet Vidalia Onions, and Red onions.
Therapeutic Properties: Antimicrobial, antiseptic, antispasmodic, antiviral, antibacterial, antifungal. Helps to cleanse blood and improve circulation, soothes nerves, helps to sleep, and cleanses the air.
Oregano*
Flavor: Sweet, Herbal
Culinary Uses: Used in many type of dishes ranging from Mexican to Italian. Used in tomato based dishes. There are many types and flavors of Oregano.
Therapeutic Properties: Antiviral, antibacterial, antiparasitic, antifungal. Helps to strengthen the spleen, with viral, bacterial, and respiratory infections, and with immune deficiency.
Parsley*
Flavor: Herbal
Culinary Uses: Primarily used as garnish, but also used in Mediteranean dishes.
Therapeutic Properties: Breath freshener and a natural source of carotene, vitamins B1, B2, C, Iron, and other minerals. The oils from the seeds are digestive stimulants and diuretics, but it is also known to be a uterine stimulant and is considered too strong for medicinal use.
Peppermint*
Flavor: Sweet, Herbal, Minty
Culinary Uses: Basic dessert herb. Also used as a tea.
Therapeutic Properties: Analgesic, anti-inflammatory, antimicrobial, antiviral, antiseptic. Liver stimulant, spasmolytic, cooling, refreshing. Helps with liver deficiency, travel sickness, nausea, PMS, allergies, bad breath, lack of concentration, muscle spasms, injuries, and headaches.
Dried Red Chile Pepper Flakes~
Flavor: Spicy Heat
Culinary Uses: Dried slightly ground peppers and used in Mexican, Latin, and Southwestern dishes. Can be added to soups, sauces, or used as a garnish.
Therapeutic Properties: The active oil in all Chile peppers is Capsicum which is known to stimulate the digestive system and helps to reduce cholesterol. It is also used topically (highly diluted) to treat chronic pain. Caution must be used as the oil directly from chiles is highly concentrated and can burn your skin and eyes. Always use rubber gloves when handling them.
Rosemary*
Flavor: Woody
Culinary Uses: Used in many dishes, but primarily used for seasoning meats and poultry. There are several different types of Rosemary.
Therapeutic Properties: antiviral, mucolytic, decongestant, expectorant. Helps with cell regeneration, liver and gall bladder stimulant, supports the circulatory system, relieves bronchitis, sinusitis, rhinitis, flu, common cold, and is used in skin and hair care.
Sage*
Flavor: Woody, Herbal
Culinary Uses: Used in many dishes, but primarily used for seasoning meats and poultry.
Therapeutic Properties: Expectorant, mucolytic, antibacterial, antiviral, cell regenerating. Helps with bacterial and respiratory infections, gum ulcers, and skin regeneration. Also helps with Insomnia.
Savory*
Flavor: Woody, Sour, Herbal
Culinary Uses: Used in many dishes, but primarily used for seasoning legume dishes.
Therapeutic Properties: Strongly antibacterial, antiviral, antifungal, antiparasitic, and immune stimulating. Helps with Severe bacterial bronchitis and lung infections, nervous fatigue, and deficient spleen.
Sea Salt
Flavor: Salty
Culinary Uses: Basic Spice used in all dishes. Caution should be used if cardiovascular problems are present.
Therapeutic Properties: Salt has no real medicinal properties. While it is required for cell metabolism within the human body, it is fairly recent in human history that we began adding salt to our food. We do not need more than what comes naturally in our food. Use this spice sparingly, if at all. Do not add salt to food after it is on your plate. It can cause severe cardiovascular problems and congestive heart failure.
Star Anise~
Flavor: Sweet, Licorice
Culinary Uses: Used in Desserts primarily and to sweeten soups and sauces.
Therapeutic Properties: Provides equilibrium to the Autonomous Nervous System, relieves headaches, PMS, stagnation of liver and digestive tract, and helps with irregular heart beat and breathing. Also helps with muscular aches and pains, rheumatism, bronchitis, colic, and indigestion.
Tarragon*
Flavor: Herbal, Woody
Culinary Uses: Used in many dishes, but primarily used for seasoning meats and poultry.
Therapeutic Properties: Spasmolytic, neuro-stabilizing, anti-inflammatory. Helps with nervousness, shock, PMS, and nausea.
Thyme*
Flavor: Herbal, Woody
Culinary Uses: Used in many dishes, but primarily used for seasoning meats and poultry. Used in Italian and tomato based dishes. There are many different types of Thyme.
Therapeutic Properties: Antibacterial, antiviral, antimicrobial, antifungal, neurotonic. Helps with viral and bacterial infections, Candida Albicans, skin care, bronchitis, sinusitis, rhinitis, flu, common cold, chronic infections, chronic fatigue, liver regeneration, depression, and several STD infections. It is an immuno-stimulant and helps with overall strengthening.
Vanilla Bean (Whole)*
Flavor: Sweet, Caramel
Culinary Uses: Used in desserts and beverages.
Therapeutic Properties: There is no specific medicinal quality...but it does make everyone happy when it is used for flavoring!
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Vinegars
Coconut Vinegar
Flavor: Sweet Acidic
Culinary Uses: Can be used for salad dressings and sauces.
Therapeutic Properties: Low glycemic, good source of amino acids, minerals, Vitamin C, B Vitamins, and FOS (a prebiotic).
Apple Cider Vinegar
Flavor: Tart Acidic
Culinary Uses: Can be used for salad dressings and sauces.
Therapeutic Properties: Antifungal properties, helps with digestion, promotes detoxification and immune support.
Citrus
Lemon
Flavor: Sour, Slightly Sweet, Citrus
Culinary Uses: Can be used for salad dressings, sauces, zest, juice, or for garnish.
Therapeutic Properties: Antiviral, antibacterial, diuretic, induces liver detoxification enzymes, helps with arthritis. Helps with water elimination, cellulite, and disinfects the air. Also helps with nightmares.
Lime
Flavor: Sour, Bitter, Citrus
Culinary Uses: Can be used for salad dressings, sauces, zest, juice, or for garnish.
Therapeutic Properties: Antiviral, antibacterial, diuretic, induces liver detoxification enzymes, helps with arthritis. Helps with water elimination, cellulite, and disinfects the air. Also helps with nightmares.
Orange
Flavor: Sour, Sweet, Citrus
Culinary Uses: Can be used for salad dressings, sauces, zest, juice, or in salads.
Therapeutic Properties: Antiviral, relaxing, anti-depressant.
Grapefruit
Flavor: Sour, Bitter, Citrus
Culinary Uses: Can be used for salad dressings, sauces, zest, juice, or in salads.
Therapeutic Properties: Antibacterial, antifungal, antiviral, diuretic, uplifting. Room disinfectant.
Coconut Vinegar
Flavor: Sweet Acidic
Culinary Uses: Can be used for salad dressings and sauces.
Therapeutic Properties: Low glycemic, good source of amino acids, minerals, Vitamin C, B Vitamins, and FOS (a prebiotic).
Apple Cider Vinegar
Flavor: Tart Acidic
Culinary Uses: Can be used for salad dressings and sauces.
Therapeutic Properties: Antifungal properties, helps with digestion, promotes detoxification and immune support.
Citrus
Lemon
Flavor: Sour, Slightly Sweet, Citrus
Culinary Uses: Can be used for salad dressings, sauces, zest, juice, or for garnish.
Therapeutic Properties: Antiviral, antibacterial, diuretic, induces liver detoxification enzymes, helps with arthritis. Helps with water elimination, cellulite, and disinfects the air. Also helps with nightmares.
Lime
Flavor: Sour, Bitter, Citrus
Culinary Uses: Can be used for salad dressings, sauces, zest, juice, or for garnish.
Therapeutic Properties: Antiviral, antibacterial, diuretic, induces liver detoxification enzymes, helps with arthritis. Helps with water elimination, cellulite, and disinfects the air. Also helps with nightmares.
Orange
Flavor: Sour, Sweet, Citrus
Culinary Uses: Can be used for salad dressings, sauces, zest, juice, or in salads.
Therapeutic Properties: Antiviral, relaxing, anti-depressant.
Grapefruit
Flavor: Sour, Bitter, Citrus
Culinary Uses: Can be used for salad dressings, sauces, zest, juice, or in salads.
Therapeutic Properties: Antibacterial, antifungal, antiviral, diuretic, uplifting. Room disinfectant.
Spicy Greens
Arugula
Flavor: Spicy, Peppery, Pungent
Culinary Uses: Used in salads and mixed with other greens. Can be added to sauces or used with other vegetables.
Therapeutic Properties: Helps with ulcers. Reduces stomach acid secretion and mediates the activity of hormones.
Watercress
Flavor: Tangy, Peppery, Pungent
Culinary Uses: Can be used in salads, soups, stews, and added to any dish at the end for garnish and flavor.
Therapeutic Properties: Contains Iron, Calcium, Phosphorous, Potassium, Magnesium, Iodine, and several other Vitamins and Minerals. Antibacterial, antibiotic, antioxidant, antiseptic, diuretic, expectorant, helps with regulating the thyroid gland, and is a digestive aid.
Radish Greens
Flavor: Peppery, Pungent, Strong
Culinary Uses: Can be used in salads, soups, stews, or used with other greens. Best if mixed with others, as flavor is strong.
Therapeutic Properties: Good source of Calcium and Vitamin C. Cancer prevention properties, liver tonic, helps with digestion.
Arugula
Flavor: Spicy, Peppery, Pungent
Culinary Uses: Used in salads and mixed with other greens. Can be added to sauces or used with other vegetables.
Therapeutic Properties: Helps with ulcers. Reduces stomach acid secretion and mediates the activity of hormones.
Watercress
Flavor: Tangy, Peppery, Pungent
Culinary Uses: Can be used in salads, soups, stews, and added to any dish at the end for garnish and flavor.
Therapeutic Properties: Contains Iron, Calcium, Phosphorous, Potassium, Magnesium, Iodine, and several other Vitamins and Minerals. Antibacterial, antibiotic, antioxidant, antiseptic, diuretic, expectorant, helps with regulating the thyroid gland, and is a digestive aid.
Radish Greens
Flavor: Peppery, Pungent, Strong
Culinary Uses: Can be used in salads, soups, stews, or used with other greens. Best if mixed with others, as flavor is strong.
Therapeutic Properties: Good source of Calcium and Vitamin C. Cancer prevention properties, liver tonic, helps with digestion.
Edible Seeds
Note: Please see the Anti-Nutrients and Grains, Legumes, Nuts & Seeds pages for important information.
Sesame
Flavor: Mild, Nutty
Culinary Uses: Used as garnish and flavor. Can be made into a paste or oil. Used for making Tahini. Can be used as a coating, similar to bread crumbs.
Therapeutic Properties: Seeds are highly nutritious and have an energetic effect. They contain poly-unsaturated fats, amino acids, antioxidants, minerals and calcium. Sesame helps with insomnia, detoxifies the liver and kidneys, improves the immune system, helps with blood pressure, and increases fertility. Can also have a laxative effect. Sesame Oil can also be used for massage.
Poppy
Flavor: Sweet, Nutty
Culinary Uses: Used as garnish, filling, and flavor. Can be made into a paste or oil. Can be roasted, ground, and mixed into desserts and sauces.
Therapeutic Properties: Seeds are highly nutritious. Contains protein, fat, fiber, carbohydrates, calcium, and phosphorous. Believed to be effective in preventing and treating tumors. Research is currently being done on it.
Sunflower
Flavor: Mild, Nutty, Slightly Bitter
Culinary Uses: Can be eaten as a snack. Used as a garnish. Can be made into a paste or oil. Add crunchiness to salads or sprinkled on top of dishes.
Therapeutic Properties: Seeds are one of the most nutritious. They are high in protein, unsaturated fatty acids, vitamins, and minerals such as A, B-complex, E, Selenium, Magnesium, and Calcium. Antioxidant, anti-inflammatory, and helps with cholesterol and heart health.
Note: Please see the Anti-Nutrients and Grains, Legumes, Nuts & Seeds pages for important information.
Sesame
Flavor: Mild, Nutty
Culinary Uses: Used as garnish and flavor. Can be made into a paste or oil. Used for making Tahini. Can be used as a coating, similar to bread crumbs.
Therapeutic Properties: Seeds are highly nutritious and have an energetic effect. They contain poly-unsaturated fats, amino acids, antioxidants, minerals and calcium. Sesame helps with insomnia, detoxifies the liver and kidneys, improves the immune system, helps with blood pressure, and increases fertility. Can also have a laxative effect. Sesame Oil can also be used for massage.
Poppy
Flavor: Sweet, Nutty
Culinary Uses: Used as garnish, filling, and flavor. Can be made into a paste or oil. Can be roasted, ground, and mixed into desserts and sauces.
Therapeutic Properties: Seeds are highly nutritious. Contains protein, fat, fiber, carbohydrates, calcium, and phosphorous. Believed to be effective in preventing and treating tumors. Research is currently being done on it.
Sunflower
Flavor: Mild, Nutty, Slightly Bitter
Culinary Uses: Can be eaten as a snack. Used as a garnish. Can be made into a paste or oil. Add crunchiness to salads or sprinkled on top of dishes.
Therapeutic Properties: Seeds are one of the most nutritious. They are high in protein, unsaturated fatty acids, vitamins, and minerals such as A, B-complex, E, Selenium, Magnesium, and Calcium. Antioxidant, anti-inflammatory, and helps with cholesterol and heart health.