Edit ModuleShow Tags
Published:

Herbs and Spice Make Everything Nice



Regina Ragone, RDN, MS Dr. Susan Mitchell, PhD, RDN, FANDThis featured post is by Regina Ragone, MS, RDN, and Susan Mitchell, PhD, RDN, FAND. You can follow Dr. Mitchell @drsusanmitchell.

Go ahead ... Cilantro your salsa! Nutmeg your spinach! Cinnamon your apples!

Elevating the flavor of your food is as easy as a sprinkle and a shake. And with National Nutrition Month upon us, what better way to tempt your taste buds than to spin that Lazy Susan and add the dried spice of your choice?

Not only will your meals taste more delicious, but you will reap the two-bonus benefit of no added sodium and the potential to help fight cancer and inflammation. 

From brand names to specialty shops and online markets, spices are available everywhere you look -- but there’s one caveat that could have a big consequence for you and your family

Did you know that imported dried spices can be contaminated and cause food poisoning, particularly Salmonella? And we’re talking about common spices such as black pepper, oregano and basil. Although eighty percent of spices in the U.S. are imported, you can put your mind at ease and keep your family safe with these smart tips:

  1. Heating and toasting spices brings out the fabulous flavors of the natural oils and can also kill bacteria. In cooking, a temperature between 150 and 170 degrees F will destroy bacteria.
  2. A general rule: The cheaper the spice, the more likely it is to be contaminated with Salmonella or other bacteria. To be safest, buy high-quality spices.
  3. Ask questions or read online about the food safety practices of the company you buy from such as requirement of their suppliers to make sure spices are safe, if the spices are treated to kill bacteria, etc.
  4. Label your spices and use them within a year or freeze them.
  5. If someone in your family is at high risk for food poisoning such as the elderly, pregnant women or someone with a compromised immune system, toast spices or add during cooking to be extra safe.

Now that you are armed with information you need to stay healthy, go wild. The opportunities to pump up flavor with dried spices are endless. Enjoy the adventure and savor the flavors in every last bite.

 

Read more: Keep Herbs Fresh and Safe

Susan Mitchell, PhD, RDN, FAND and Regina Ragone MS, RDN share the food you love, how to stay fit for life and be fabulous everyday through podcasts, videos, social media and their website FoodFitFabulous. Connect with them here and on Google+ and Twitter.

Edit Module

More Stone Soup

Avoid Botulism in Canned Foods

Celebrate National Canned Food Month by making this easy and colorful bean salad that can be enjoyed as a buffet side dish or as a meatless entrée. Added tips on how to keep it safe.
Whole-Grain Power Muffins

Whole-Grain Power Muffins

A muffin strong enough to fill the bellies of even the hungriest child or adult. A delightful start to the day or snack loaded with whole grains, flax and hemp seeds, shredded carrot and fresh orange zest.
Freekeh with Black Beans and Avocado Dressing

Freekeh with Black Beans and Avocado Dressing

This Freekeh with Black Beans and Avocado Dressing is a whole-grain meal loaded with vegetables and pumpkins seeds then topped with a bright dressing made with fresh avocado, lime and cilantro.
 How To Keep Food Safe in the Fridge

How To Keep Food Safe in the Fridge

When it comes to keeping your family safe from food poisoning, the refrigerator is an essential kitchen tool. Yet many Americans don’t know much about this appliance.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags


Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.

Archives

Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop