Cumin is a great tasting spice that has been used since ancient times as a healing agent. It has been used mainly for digestion. Taken after a meal in pill form or a soothing tea made from the seeds, it has been known to also control flatulence, ease stomach pain, and combat various causes of nausea.
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Herb/Spice – Coriander
Coriander leaves are called cilantro. The coriander plant is a rigid, strong smelling annual with a pronounced taproot and slender stems up to 2 feet. It features ferny pinnate leaves, rounded and parsley-like at base, umbels of small white or pink flowers formed in midsummer, followed by round red-brown seed capsules that are very aromatic when ripe.
Read the rest of this entry »Herb – Dill
Dill is one of the most common herbs in North America. It is an annual tall and lacey plant that grows 18-30 inches in height, with fine feathered blue-green leaves and hollow stems. It has small open umbels of creamy-yellow flowers in summer, followed by dark brown seeds.
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The various species all possess the familiar sulphurous smell, but individually they are valued as vegetables, herbs, medicines and decorative garden bulbs. Unfortunately I am slightly allergic to all forms of onions and garlic but nevertheless I have learned just the amount I can tolerate so I still enjoy them in moderation.
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Most recipes of curry powder usually include coriander, tumeric, fenugreek, and cumin in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, cinnamon, clove, mustard seeds, green cardamon, black cardamon, mace, nutmeg, red pepper, long pepper and black pepper may also be added.
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