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Page 150
| SMART SOURCES |
| You'll find detailed information on both culinary and medicinal herbs and spices in the following books: |
| The Encyclopedia of Medicinal Plants by Andrew Chevallier |
| The Healing Kitchen: An Indoor Herb-Garden Pharmacy for Cooks by Patricia Stapley |
| Mustard |
| Zesty mustard seeds have potent antimicrobial and anti-inflammatory properties and stimulate the immune and digestive systems. Dry mustard provides good amounts of magnesium, which helps the body manufacture protein, build bones, and metabolize other nutrients. |
| Try it in . . . spice mixtures to rub on poultry and fish before cooking; salad dressings. |
| Mace and Nutmeg |
| Mace is the lacy outer covering of nutmeg; both spices are sweet and nutty. Nutmeg and mace help stimulate the appetite, improve digestion, and relieve nausea thanks to myristicin, a compound that is chemically similar to mescaline (from the peyote cactus in Mexico). |
| Try them in . . . dishes containing broccoli, onions, carrots, cauliflower, or Brussels sprouts; eggnog; also with fruits such as peaches, plums, and apples. |
| Saffron |
| This brilliant-colored spice is made from the stigma of crocuses and is as expensive as it is flavorful. Just a tiny bit adds deep flavor to Spanish dishes. |
| Saffron contains crocetin, a chemical that has been shown to lower blood pressure. Some researchers link the low heart disease rate among Spaniards to high saffron consumption. |
| Try it in . . . paella, bouillabaisse, risotto, and other seafood dishes. |
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