Whether spelled chili, chile or chilli, this is the hottest spice in the world! Chili peppers have a persistent heat that can range from tangy to tongue torching. And, clearly, hot is "in": chili is the most consumed spice in the world – 20 times more than any other. Chile peppers originated in the Americas. …
Humans have been sprinkling spices on their foods as far back as 50,000 B.C. But, beyond adding flavor, these dried seeds, fruits, root or bark can also add years to your life.
Spices are rich in phytonutrients and other active ingredients that protect against disease and promote healing. In worldwide studies, spices have been linked to the prevention and treatment of chronic conditions such as heart disease, cancer, Type II diabetes, and Alzheimer’s. And, unlike pharmaceutical drugs, spices can be used long- term without concern for side effects.
In short, spices are among the great gifts Nature has bestowed upon us.
We hope you’ll enjoy learning about them and partake of their life enhancing qualities.
Spice of the Month: Horseradish
Horseradish (Armoracia rusticana), native to the lands around the Mediterranean, made it’s way North in the 15th century where it became hugely popular, especially in German- speaking countries. The Germans called the root meerrettich, sea radish (meer, German for "sea" because it grew by the sea, and rettich, from Latin radix, "root"). So what do …
Spice of the Month: Ginger
Ginger (Zingiber officinale), not a root but the underground stem (rhizome) of a plant, gets its name from the Sanskrit stringa-vera, meaning "with a body like a horn," as in antlers. Confucius (551-479 B.C.) mentioned ginger in his writings and, named in the Koran, it was known in Arab lands as far back as 659 …
Spice of the Month: Vanilla
Vanilla (Vanilla fragrans) gets its name from Spanish vainilla meaning “little pod” because it comes from the thin, seed-containing pods of an edible tropical orchid plant. Possessing one of the world’s most enticing flavors, it is the world’s next most expensive spice after saffron and cardamom. It is also among the most popular – 10,000 …
Spice of the Month: Black Pepper
Black pepper (Piper nigrum) bears the royal pedigree, “King of Spices.” In early times, it was more valuable than gold. Only the wealthy could afford it; dowries were endowed with it and many bribes for special favors were paid with it. Black peppercorns were found stuffed in the nostrils of Ramesses II, part of the …
Spice of the Month: Nutmeg
Nutmeg (Myristica fragrans), a nut-like pit or seed, got its English name from Latin nux, meaning nut, and muscat, musky. From the 14th-18th centuries, nutmeg was at the center of the bloody spice wars as the Dutch, Portuguese, French, and English fought over the “spice islands,” the Moluccas in Indonesia, until the English realized they …
Spice of the Month: Juniper
The juniper berry (Juniperus communis) is not a berry at all, but a tiny cone from the evergreen-like juniper tree. In ancient times, the piney-scented “berries” were believed to ward off witches, evil spirits, curses and contagion. Early Greek, Roman and Arab physicians considered the juniper berry a medicinal fruit; Renaissance doctors prescribed it for …
Spice of the Month: Star Anise
Star anise (Illicium verum), with its sensual curves, firm body and alluring scent, wins the spice beauty pageant! And it’s beauty is more than skin deep. The perfect 8-pointed star with slender pods, each pod cradling a seed, is the sun-dried fruit of native Chinese evergreens. Its most noticeable characteristic is it’s licorice aroma – …
Spice of the Month: Clove
Cloves (Eugenia caryophyllus), the dried flower buds of an Asian evergreen tree, look like crude-shaped nails — so no surprise the word “clove” comes from the Latin clavus, meaning “nail.” The Chinese wrote about this pungent, slightly sweet tasting spice as early as 400 B.C., including records of courtiers told to keep cloves in their …
Spice of the Month: Turmeric
Turmeric (Curcuma domestica) is a spice superstar! Used for nearly 4,000 years in India, first as a dye, then a kitchen staple, the colorful root has been revealing its many medicinal properties over the centuries and now, under intense scientific scrutiny, it’s emerging as one of nature’s most powerful healers. The spice owes it’s preventive …
