< previous page | page_147 | next page >
Page 147
| F.Y.I. |
| In the nineteenth century, women carried cardamom seeds in their pocketsan early version of breath fresheners. |
| Spices |
| Spices come from the seeds, roots, fruits, buds, or bark of plants. (Herbs generally, though not always, come from the leaves.) They're a wonderful kitchen staple because they retain their full flavor and healing properties when dried, and they remain potent for many months when stored airtight. |
| Anise |
| These small seeds taste like licorice and contain the essential oils anethole and estragol, which aid digestion and help clear congestion. In large doses, anise may also have antiviral properties. |
| Try it in . . . tea. |
| Caraway |
| Caraway seeds have a nutty flavor similar to licorice and are commonly used in Europe as a digestive aid. They contain the compounds carvone, limonene, and pinene, which soothe stomach pains and act as gentle diuretics. Caraway also helps relieve congestion and soothes coughs. |
| Try it in . . . dishes containing cabbage, potatoes, beets, or turnips; egg dishes. |
| Cardamom |
| Cardamom is a warming, cinnamon-like spice that helps relieve digestive problems such as indigestion, vomiting, diarrhea; and stimulates the appetite. It also contains cineole, a compound that helps reduce congestion and phlegm, as well as antibiotic compounds that help fight tooth decay. Cardamom tea may help relieve anxiety. |
< previous page | page_147 | next page >