Spice Thanksgiving Up!
Information provided by the American Dietetic Association: Your Link to Nutrition & Health
Dozens of herbs and spices can provide variety to your cooking, making an old traditional meal new while earning you brownie points with your family.
Many people confuse the terms "spice" and "herb." Spices grow in tropical areas and come from the bark, buds, fruit, roots, seeds or stems of plants and trees and are usually dried. Herbs grow in temperate climates and are the fragrant leaves of plants.
Use herbs and spices with the following foods to enhance the flavor of your Thanksgiving meal masterpiece:
Allspice: stew, tomatoes, gravy
Basil: fish, lamb, salads, soups and sauces
Cayenne pepper: soups, casserole, cheese sauces, baked egg dishes, barbequed turkey and lean meats
Cinnamon: pork, breads, sweet potatoes, squash
Cumin: chili, stew and beans
Curry: meat, chicken and fish dishes, tomatoes, sauces and rice
Dill: fish, chicken, vegetables, potatoes, salads and pasta
Fennel: lean pork, squash, beets, sauces and seafood
Garlic: lean meats, fish, turkey, soups, salads, vegetables, pasta dishes
Lemon (or lime) juice: fish, turkey, salads, vegetables, sauces
Mint: salads, potatoes, bulgur, beans
Nutmeg: potatoes, chicken, fish, cauliflower, broccoli, cabbage dishes
Rosemary: chicken, fish, sauces, stuffing, potatoes, peas, lima beans
Sesame: salads, breads, chicken, vegetables
With dried herbs, add small amounts of dried herbs at the beginning of cooking. When using fresh herbs, add them at the end of cooking and use more than you would for dried since fresh herbs aren't as strong.