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Get Spicy!
If your idea of seasoning is to throw some salt and pepper on it, then it's time to expand your repertoire. The use of spices and herbs adds a whole new dimension to the foods you prepare.
Spice it up
Garlic
Garlic makes just about anything you cook with it taste better. Try it in stir-fry dishes, pasta sauces or roasted and smothered over chicken.
Onions
With so many varieties of onions out there to choose from, it's hard to know which ones you should cook with and which are best raw. Green onions and scallions, shallots and knob onions (among others) taste great in soups or with fish and poultry and add a little zing to stir-fried veggies. Vidalia onions taste best raw on sandwiches and in salads. They also taste great when grilled.
Basil
The main ingredient in pesto sauce, this little leaf also tastes great raw, say, over slices of mozzarella and tomatoes. Basil also tastes wonderful in pasta sauces other than pesto.
Dill
A favorite, this flavorful herb tastes amazing in soups, in dips and on green salads. It's also a great accompaniment to salmon. You can purchase dill dry or fresh.
Rosemary
Great for jazzing up lamb and chicken, rosemary can be bought fresh or dried.
Cinnamon
Sweet as sugar, ground cinnamon can be added to fruit, rice pudding and baked goods.
Cayenne
Also known as chili pepper, cayenne can add quite a kick to Mexican, Cajun and Indian dishes or just about anything that needs a hot, spicy ingredient. A component of cayenne, capsaicin, may aid in digestion. But, if you have acid reflux disease, it's best to stay clear of cayenne as it may aggravate this condition.
Ginger
A main component of Asian cuisine, the taste of ginger can be quite addictive! Fresh ginger tastes best, and a little goes a long way. Simply peel, slice and add to stir-fry dishes. Ginger can even taste great when added to some baked goods, such as muffins.
Mint
Nothing makes you think of a cool winter's day more than mint. Add some mint leaves to teas, lamb dishes and yogurt dips for some refreshment.
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