Seasoning

This page is not exhaustive and does not replace professional advice on this matter. The advice given on this page does not mean you should not see a doctor or a nutritionist if you are looking for a solution to any food related health problems.

Seasoning

Spices and herbs are mainly used to flavour food. They may also hold preventive and curative properties. Subtlety and proportion are very inmportant in the use of these ingredients.
A quick tour of the most commonly used.

This page is not exhaustive and does not replace professional advice on this matter. The advice given on this page does not mean you should not see a doctor or a nutritionist if you are looking for a solution to any food related health problems.

Spices

Name Origin Use Virtues
Cinnamon China, Indonesia, Sri Lanka Pastry cakes, donuts, compotes, syrups, hot wines  
Cayenne Tropical and Equatorial America, Africa, India Pork, poultry, exotic cooking, fish soup  
Clove Indian Ocean Isles, China Marinades, poached meats, tinned food, delicatessen, stocks Useful, locally for toothaches.
Coriander Southern Europe, Near East Vegetables à la grecque, delicatessen, sauces for game, stuffings, marinades ...  
Cumin Mediterranean Basin Delicatessen, cabbage, sauerkraut, some types of cheese, rolled breads... Not advisable in case of hyperhydrochloric troubles.
Curry India, Indonesia Sauces (chicken curry), Indian and oriental cuisine  
Nutmeg Tropical countries, Indonesia Grated for milk-based preparations (delicious in mashed potatoes)  
Paprika Southern and Central Europe Goulash (Hungarian cooking), Beef Strogonoff Facilitates digestion by stimulating gastric juices. Not advisable in case of hyperhydrochloric troubles.
Capsicum Central and Southern America, tropical countries For exotic cooking Cleans and relieves congestion in the sinus.
Peppercorn South-Eastern Asia, Sri Lanka, Madagascar Almost all preparations Not advisable in case of hyperhydrochloric troubles.
Saffron Near East, Southern Europe Just a touch in Spanish, Italian and Provence cuisines (bouillabaise, paella, fish, rice). Stimulates secretion of gastric juices. Not advisable in case of hyperhydrochloric troubles.
Vanilla Mexico, Madagascar, Polynesia Cakes, desserts, ice creams.  


Herbs

Name Origin Use Virtues
Garlic   Salads, vegetables, sauces, meat, specific to numerous Provence dishes Excellent diuretic and natural disinfectant. Perfect to control high blood pressure.
Anise Mediterranean countries Liqueur, herbal tea, cakes Highly advised to stimulate the digestive system. Besides it soothes headaches.
Basil Southern Europe Soups, sauces, provençal cooking (pistou soup), italian cooking Guards against mouth ulcers and headaches, soothes nerves and spasms
Capers Mediterranean Basin Hot and cold sauces, garnish, fish, steak tartare.  
Chervil   Soups, sauces, salads, omelettes, jellies, decorations. High in iron and carotin. It is diuretic and is efficient against bronchitis, asthma and hoarseness.
Chives   Salads, sauces, soups, omelettes.  
Shallot   Accompanies numerous sauces: bearnaise, diable, bordelaise, fish with sauce, salad, beef (beef with shallots)  
Tarragon   Marinades, salads, sauces, white meat. Stimulates digestion and chases away intestinal parasites.
Fennel   Flavours grilled fish and numerous dishes from Provence cuisine High in sodium. Not advisable in case of high blood pressure, asthenia, rheumatisms and dizziness. Is a tonic.
Juniper berry   Game marinades, sauerkraut, liqueurs Stimulates appetite and the secretion of gastric juices. To avoid in case of kidney troubles.
Bay leaf Mediterranean Basin Stews, red meat, stocks, marinades  
Mint   Flavours peas, roast of pork, sauces, ice cream, liqueurs, sweets. Helps digestion and fights against diarrhea, constipation and stomach cramps.
Onion   Sauces, soups, stews. Soothes headaches, stings and bites, burns. Facilitates digestion after a meal washed down with drinks.
Parsley   Sticks used to decorate dishes, sauces, salads, vegetables. Rich in vitamin C. Is highly advised for convalescents. As an infusion against jaundice and liver and spleen troubles.
Leek   Used as a vegetable but also to flavour some preparations: soups, stocks, sauces. Rich in pro-vitamin A and vitamin C. Particularly suitable to anaemics. Reduces the cholesterol level.
Rosemary Mediterranean countries Used for sauces, games, pork, grills, stews. Favours elimination by stimulating liver and gall-bladder functions. Is a well known general and sexual tonic.
Savory Mediterranean countries Used for sauces, marinades, peas cooked the French way, fish soup.  
Sage Mediterranean countries Roast white meat, games, stuffing, marinades. Sage infusions prevent night sweats that accompany long fevers and rheumatisms.
Thyme Mediterranean countries Particularly used for marinades, mirepoix, games, stocks. Thyme infusions acts against asthma , colds, bronchitis, influenza.
Bouquet Garni:

(Thyme, bay leaves, parsley, and possibly celery, savory, rosemary or green leek.)		   In stews, hot sauces, stocks, court-bouillons  
Fines herbs (parsley, chervil, chives, tarragon, others...)   For omelettes, vegetables, sauces.  
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