Tagged: Spice of the Month

Spice of the Month: Ginger

By Kelli Swensen, Dietetics Student, Sargent College Image Source One of the few spices that is truly universal, ginger can be found in a plethora of dishes. From gingerbread men to ginger-spiced stir-fry to ginger lemonade, ginger can be incorporated in many different ways. In addition to adding flavor, ginger may also pose health benefits […]

Spice of the Month: Cumin

By Kelli Swensen, Dietetics Student, Sargent College Image Source Popular since the fifteenth century, cumin remains a staple spice in numerous cuisines. Known for its bold flavor, cumin adds a warm undertone to many dishes. Taste: Warm, earthy aroma; slightly bitter and very strong. Tip: Because the essential oils in cumin are less volatile than […]

Spice of the Month: Thyme

By Kelli Swensen, Dietetics Student, Sargent College Image Source With over 60 varieties, thyme adds flavor to many different cuisines. You can buy either fresh or dried thyme at your local grocery store. Although both will add a nice depth of flavor to your dish, fresh thyme has a stronger flavor that many people prefer […]

Spice of the Month: Tarragon

By Kelli Swensen, Dietetics Student, Sargent College Known as the “King of the Herbs” by the French, tarragon makes its appearance in traditional French cuisine. Put it in chicken dishes, lasagnas, fish dishes, or put with eggs. Feeling fancy? Tarragon is a key ingredient in Béarnaise sauce. Tarragon is also a great base for homemade […]

Spice of the Month: Oregano

By Kelli Swensen, Dietetics Student, Sargent College OREGANO –  First known as the “pizza herb”, oregano became popular after World War II when soldiers stationed near Italy brought this sometimes sweet sometimes spicy herb back home with them. Oregano is found most commonly in Italian-American cuisine. Making pasta for your roommates? A simple dash of […]

Spice of the Month: Black Peppercorn

By Kelli Swensen, Dietetics Student, Sargent College BLACK PEPPERCORN – Ever heard of black peppers? If not, I’m sure you’ve heard of (and probably used) black peppercorn. Native to India and Vietnam, black peppers are usually dried into small, 5mm in diameter balls known as peppercorns. Used as a culinary spice, black peppercorn can be […]

Spice of the Month: Curry

By Kelli Swensen, Dietetics Student, Sargent College Image Source A blend of many spices, curry powder is one of the most versatile spices out there. It is made up of at least 10 spices that are traditionally ground fresh each day. A common feature of most curry powder mixtures is that they contain tumeric, which […]

Spice of the Month: Basil

Also known as “America’s favorite herb,” basil is a must-have for any home cook.  It enhances countless salad, chicken, fish, pasta, and vegetable dishes – tomatoes and basil, in particular, are a classic Italian pair.  Basil is especially versatile because its sweet and slightly peppery flavor comes through whether it is fresh or dried.  There’s […]

Spice of the Month: Cloves

image source Cloves impart a warm, sweet and aromatic taste to sweet breakfast breads and desserts but they can also make a wonderful addition to bean soups, stirfries and grilled dishes. It is very common in Indian and Caribbean recipes. Cloves have a very intense flavor, especially those that have been ground, care should be taken when […]

Spice of the Month: Cilantro

By Elizabeth Jarrard, Dietetics Student, Sargent College April snuck right up on us! We’re reciting the mantra “April Showers Bring May Flowers” to get through overcast days here at Sargent Choice. We’re also bringing in more and more foods that remind us of summer months. For me, nothing says sunshine more than cilantro-added to fresh […]