Reducing salt intake in your diet
Watch this postDoctors and nutritionists are urging everyone to moderate their salt intake these days, and with good reason. But low salt and salt-free foods can be disappointingly bland. If you’re looking for a way to add some zing to your food without upping the amount of salt you use, spices are the perfect way to do it. Find out more >>> http://www.silversurfers.com/health/diet-exercise/spices-keep-cupboard-healthy-flavourful-food/
What are your favourite spices to cook with?
Log in to comment
You need to be logged in to interact with Silversurfers. Please use the button below if you already have an account.
LoginNot a member?
You need to be a member to interact with Silversurfers. Joining is free and simple to do. Click the button below to join today!
JoinCommunity Terms & Conditions
Content standards
These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.
You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.
Contributions must:
be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.
Contributions must not:
contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.
Nurturing a safe environment
Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.
We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!
Keith
I absolutely love herbs and spices in cooking but I don't think I have an actual favourite.
At the moment I am infusing olive oil with lemon peel, cilantro and rosemary - these three flavours add a very distinctive touch to cooking. I have been infusing garlic but have been warned that there can be a problem with this so I am going to check it out before recommending it. Black pepper, chilli, cumin, coriander, paprika, cayenne come to mind quickly, whilst fresh rosemary, basil, mint, bay, parsley. chives I pick from my pots both at home and on the Isle of Wight where we spend much of the summer.
I have always loved cooking and experimenting and the other day I made a tomato sauce for my grand-daughter. I can't remember the exact ingredients except it what what was left in my fridge. I roasted some tomatoes, half a red pepper and half a red onion then blitzed it with a touch of chilli, some garlic powder, paprika and parmesan. She absolutely devoured it with her chicken goujons which I had made from fillets covered in gluten-free breadcrumbs, parmesan, garlic powder and paprika. Served it with some sweet potato 'chips', carrot sticks and mange tout. It was a fun meal (which she had requested) as we had three dips for the chicken - tomato (as above), guacamole and cucumber raita. She has just turned 5 and it is such a pleasure cooking for her as she will try anything. Her family are sugar/wheat free (from choice) and I have been following their guidelines and can honestly say I feel better for it.
I also use mustard quite a lot to flavour various things. Wholegrain mustard stirred into mashed potato is yummy, and a sauce made from wholegrain mustard and a little honey whisked together is a delightful salad dressing.