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Grown chiefly in Jamaica as well as Mexico and Malaysia, allspice is the dried ripe fruit of the plant Pimento officinalis. Originating in Egypt, anise is the seed of a fragrant, low-growing member of the celery family (Apiaceae).
The leaves of the Bay Laurel tree, bay leaves are used in various fish, meat, poultry and game dishes, in kebab, and in certain pickles and preserved foods. The dark colored dried flower buds of this plant are ground to powder, crushed or used whole to add flavor to compotes, syrups, cakes, ice creams and certain stews. In Turkey, coriander is mostly used in syrups and liqueurs, as well as certain meat dishes. A spice blend consisting of cumin, pepper, turmeric, cloves, cardamom, ginger, nutmeg, tamarind and hot red pepper. The hard, brownish-yellow seed of a plant in the pea family, fenugreek is used ground in pickles, soups and meat dishes. The ginger plant has cane-like stems to one meter in height, with oblong pointed leaves and a pungent odor.
This is a spice mix composed of coriander, black pepper, cloves, bay leaves and wild thyme. A very similar plant to wild thyme, marjoram is used in salads as well as meat and vegetable dishes.
A species of monkeyflower, this herb is used in oily dishes such as goose, duck and eel, and in stews. Somtimes referred to as “black sesame” or “onion seed” in the west, it is actually the seed of a plant related to the common garden flower “Love-in-a-mist.” It is sprinkled on coreks, breads and certain salty cookies and crackers. The fruit of a tropical tree, it is ground to powder and used with meat dishes as well and dolma and sarma, and in bechamel sauce and cheese dishes. These small nuts are extracted from the cones of a species of pine, and used in dolma and asure. A member of the mint family (Lamiaceae), sage is used in the Aegean and Marmara regions to make tea. The oil-bearing seed of a meter-tall plant, which is grown chiefly in India, China and Sudan but also in SE Anatolia.
This spice is made from the ground berries of a small tree which grows in Southeast Anatolia.
An herb with a round stem, green on the upper portions and brown near the ground, with long thin and shiny green leaves. Turmeric is a tropical plant in the ginger family (Zingiberaceae) with narrow pointed leaves and yellow flowers. Also known as “Greek oregano,” this herb grows throughout Anatolia, mostly in mountainous regions. Garlic has been used traditionally to regulate blood sugar levels and prevent diabetes-related conditions.


Big in spicy flavor, these small brownish-yellow seeds give your metabolism a boost, potentially helping you burn fat more quickly. While this spice blend will help you along, of course it is still essential to make healthy choices about the foods you eat. This herb blend is meant to support your health, but you should not treat it as a cure-all or replacement for medication. Herbal Products Full of Contaminants and Fillers, Study ReportsSharecare Top 5: Surviving the Holidays with Diabetes Happy Holidays and Have a Wonderful New Year! THIS WEBSITE IS FOR INFORMATIONAL AND ENTERTAINMENT PURPOSES ONLY AND IS NOT A SUBSTITUTE FOR MEDICAL ADVICE, DIAGNOSIS, OR TREATMENT.
Around the world, FUCHS spice specialists work to establish the basis for perfect quality standards through their commitment to superior cultivation of the crop plants and optimised purchasing practices for all spices from the various regions of origin.Only raw goods that meet their strict requirements can be processed into FUCHS superior herbs and spices or other spice products.
Sometimes a wild flower, the bark of a great tree or the fruit of a bush, spices show infinite variety in their form, characteristics and function.
The spread of spices used since antiquity in China and India to all corners of the globe began nearly 2000 years ago. It may be used in almost any dish, and is one of the most basic ingredients in Turkish cooking.
It is used both whole and ground, in pastries, cakes and cookies as well as sprinkled on drinks such as boza and salep.
One variety has a bulb-like swelling at the leaf bases, which is used in cooked dishes and salads. As there is an ethereal oil in parsley root, these roots are also sometimes used in certain sauces and broths. It is used in baking as well as sauteed in oil and added to salads, canapes and appetizers.
The Antep and Maras varieties are especially prized, and are available in oiled and unoiled form. In its fresh form, it is also used in the treatment of intestinal and kidney diseases as well as bronchitis and other ailments. The starchy underground tubers grow in pairs; one is the main tuber which gives rise to the current year’s growth. It is used to add flavor to pastries and confections, cakes, ice cream, compotes and milk puddings. Fresh is best; when possible, grind your own spices from the original dry source (think cinnamon sticks, mustard seeds, an actual dried cayenne pepper). Research has demonstrated improvement in insulin sensitivity with cinnamon polyphenols, as well as total and LDL cholesterol. It is valuable for its high iodine content, which is needed to produce two important thyroid hormones that control the metabolism.
Mustard seeds are low in calories and carbohydrates, but high in fiber, which gives the feeling of fullness.


At the same time spices have historically been used in other parts of the world as well; one of the oldest of these areas is Anatolia, where spices began to be brought from various regions of Africa as flavor enhancers. In the kitchen, it is used in meat dishes, kofte, and sausages as well as various dolma and sweets. The leaves and shoots of the plant are chopped and added to soups and salads in some regions. As it is an aid to digestion, it is especially used in difficult to digest dishes such as wild game.
It is used in some soup and seafood soups, in pilafs and in desserts made with milk and rice. The other, known as the “nurse” (hemsire) or “brother” (kardes) tuber, will produce next year’s tuber. If a mortar and pestle is not your thing, use a coffee grinder and blend the spices together to taste. A pigment in kombu called fucoxanthin may boost production of a protein involved in fat metabolism.
According to the National Health and Medical Research Council, consuming half to one clove of garlic daily may reduce cholesterol by nearly 10%. As your health strategies change and evolve, never stop taking prescription medications without first speaking to your physician. In Turkey it is used chiefly in its dry form though fresh ginger is now becoming available.
Look for kelp powder or good quality thick, long brown kelp pieces in health food stores, Asian markets, and online. Of course the use of spices is also quite common in Europe and America; herbs and spices are very important in the cuisines of Italy, Spain, Portugal and France. The roots of those which grow in forested regions are larger, while those in fields are smaller in size. This warming blend of herbs and spices helps increase your energy levels and the function of your metabolism, making it good for healthy weight management. To use, simply add the spice blend to your meals just as you are finishing cooking the dish – about 1 minute before you turn off the heat.
Turkey is also one of the countries with the heaviest use of spices; they have an especially vital role in the cooking of the Southeast.
The gathered roots are washed in water, then tied to a rope and boiled in either water or milk, then dried in the open air.
Consider it the extra boost you need to start sticking to your resolution before the ball drops!




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