Spice to the Body
Trizann Buultjens
PublishAmerica
Baltimore
© 2011 by Trizann Buultjens.
All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior written permission of the publishers, except by a reviewer who may quote brief passages in a review to be printed in a newspaper, magazine or journal.
First printing
This publication contains the opinions and ideas of its author. Author intends to offer information of a general nature. Neither the author nor the publisher are engaged in rendering medical, health or any other kind of personal professional services to the reader. The reader should consult his or her own physician before relying on any information set forth in or implied from this publication. Any reliance on the information herein is at the reader’s own discretion. The author and publisher specifically disclaim all responsibility for any liability, loss, or right, personal or otherwise, which is incurred as a consequence, directly or indirectly, of the use and application of any contents of this book. They further make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties including without limitation any implied warranty of fitness for a particular purpose. Any recommendations are made without any guarantee on the part of the author or the publisher.
PublishAmerica has allowed this work to remain exactly as the author intended, verbatim, without editorial input.
Hardcover 978-1-4560-1914-3
Softcover 978-1-4560-1915-0
PUBLISHED BY PUBLISHAMERICA, LLLP
www.publishamerica.com
Baltimore
Printed in the United States of America
Contents
Acknowledgment
Author Bio
Introduction
CHAPTER ONE
SPICE WORLD
CHAPTER TWO
HISTORY OF SPICES
CHAPTER THREE
FAMOUS SPICES
CHAPTER FOUR
WHAT IS CURRY?
CHAPTER FIVE
BIBLE SPICES AND HERBS
CHAPTER SIX
MANNA, WHAT IS IT?
CHAPTER SEVEN
YOUTH AND SPICE
Dedication
This book is dedicated to my loving parents and my closest family members for standing by me through the good times and the challenging times of my life.
Acknowledgment
Thank you to my Publisher who has my best at heart and given me a chance to pursue my writing endeavors.
Author Bio
Spice to the Body is my second unpublished book. I am a novice and have had no formal training in writing, nevertheless I began writing and compiling my manuscripts in October 2008, immediately after my 35th birthday. It was a challenging time for me because I was struggling without a job and trying to re-establish myself in Canada. Despite my circumstances, I also felt an urgency in me that was burning so much that I could not sleep at night until I put pen to paper. I must say had no desire put together any manuscript, but I kept envisioning it.
Finally, I completed Spice to the Body in January 2009; in spite of my accomplishment, I felt depressed and experienced a sense of apprehension and wondered “why?” I withdrew to weigh the pros and cons of my emotions, as I felt lost and confused as though something strange was happening to me. I was too afraid to talk to anyone about it because I, myself, did not know what the cause was. It was like having a spiritual “high” one minute and, suddenly, the next minute, experiencing feelings of disorientation and bombarding negative thoughts. So, I took a break from writing for one year, and I realized how significant my writing had become to me. I was the happiest when I wrote, but when I did not, I felt something missing. I discovered another side of me that needed a voice, a channel to express myself. After my grandmother Olga (blessed be her memory) passed away, I opened Spice to the Body and made a decision to submit my manuscript. I figured, “nothing ventured, nothing gained.”
My education includes two years of Bible school, a background in banking and accounting along with a fair bit of traveling. I have dreams just like everyone else although mine seem to be larger than life in a strange way making them a driving force in my writing endeavors. Over the years, I have had to overcome many challenges, particularly living in a country where I have no family, and trying to find my way in the “maze.” I have learnt to swim and not sink. I can take a deep breath and say, “Lord, thank you. I couldn't have done it without you.”
*Disclaimer: I wish to inform the reader that I do not endorse any spice or herb. Any information contained in this book is not intended to replace the advice of a physician or healthcare professional. Anyone who wishes to use a spice(s) or herb(s) as an alternative medical treatment or lifestyle change to prevent or treat specific ailments, diseases, habits, mental, or physical conditions should first consult with and seek clearance from a qualified healthcare professional. *Disclaimer: This book is not written to offend, insult, slander, malign or accuse any religious group, person(s) of any faith or belief. Any content or stories, if offensive, might be based on myth, folklore, beliefs of peoples of a bygone era and is not used for libelous intent.
Introduction
Born in an island off the Indian subcontinent, I was exposed to an array of aromatic spices and herbs. This tiny island nation with a population over twenty million people is so small on the world map that it is barely noticeable. Typically tropical in its features, it is clothed with sun, sand, and sea. The country went through many a name change since its discovery in modern times by the first Europeans, the Portuguese traders in 1505. No one really knew how best to describe the little island. Eventually, the Portuguese came up with Ceilão, more popularly known by its English name, Ceylon. The prospect of trade with Portugal put Ceylon on the map as one of the Spice Islands, making it a highly desirable piece of land vied by the Dutch and later the British. Furthermore, the Spice trade brought about employment, infrastructure, education, and the introduction to the English language during the colonization by British. Once again, Ceylon underwent another name change in the recent past and is now officially known as Sri Lanka. Today, it is most famous for its high quality tea. The tea industry was first introduced in 1867 by James Taylor, a British planter, and since then has consistently boosted Sri Lanka's economy and trade. The famously trademarked Ceylon Tea is a premium black tea blend that is most commonly enjoyed in the traditional English breakfast; it and the Ceylon Cinnamon are some of Sri Lanka’s most sought after commodities in the global markets.
In recent times, Western countries has seen an unusual influx of immigrants from all over the world; they have gone the extra mile to embrace the diversity of different cultures along with their cuisine infused with aromatic spices and herbs whilst making headway in the scientific discovery of the health benefits of spices and herbs. As a result, a variety of once exotic spices can now be found in your local supermarkets at an affordable price. However, certain spices are still considered to be very strong and can often create feelings of nausea, requiring you to develop a gradual comfort with it. In many countries, where spices have been used for centuries, the kitchens are constructed with an open concept in mind. Moreover, they are placed in the rear of the home, hence diverting many of the strong aromas originating from it away from the rest of the house. In contrast, Western homes are built in such a way that the kitchen is a central feature of the home, often connected directly to the living and dining areas; with the introduction of many aromatic spices to Western cuisine, the design of these homes have proved to be inadequately ventilated causing it to retain the pungent aromas of spices whilst food preparation, it tends to linger in the home and can often create discomfort for a prolonged period of time. If you are new to the world of spices, your taste buds and nose will definitely need time to adjust to such pungent flavors and smells, but, as you will see throughout this book, doing so could have many potential benefits. If you decide to use a spice or a combination of spices, which I will call 'spice mix" or "curry powder" in your cooking, remember to open a window or a door, use an exhaust fan, and keep all closets in your home closed, mainly because the smell of certain spices tend to permeate and stick to clothes when they are sautéed in hot oil.
The spice trade is a very lucrative and commercialized trade even today. Those who traded in spices in Ancient and Medieval times were known as spice merchants, and they were affluent and influential. Stories surrounding the world of spices are mixed with adventure and romance. These merchants bartered spices as gifts to establish goodwill between nations and countries. Men with a bold spirit ventured through unknown territories and waters in search of the mysterious 'Spice Island", a secret well kept by the Arab merchants for many centuries. As such, it is still one of the most traded commodities in the world that has never ceased to lose its worth with the passing of time. And there are still many more countries that have yet to savor the benefits of spices and herbs.
So, as you relax with a cup of spice tea, I invite you to enjoy exploring the benefits of Spice to the Body.
“I have come into my garden; my sister, my bride; I have gathered myrrh with my spice.”
Song of Songs 5:1
CHAPTER ONE
SPICE WORLD
I have been contemplating for over the past two years, trying to put together a book for the reader who wants to simply cuddle up, unwind, and relax whilst learning a little bit more about incorporating spices and herbs in to their daily diet. Spice to the Body is a book that covers a few common spices which can be used in our daily meals, essentially with properties that will contribute to long term health benefits, youth, and vitality. I am not a health care professional nor am I a scientist, but as one who has seen, heard, and tasted the wonderful benefits of spices and herbs, I felt it was important to stir up more awareness. I believe spices and herbs are a God-given gift to help support healthy living the natural way. Each spice I have mentioned has its own unique features, smell, taste, and health benefits.
I was brought up in the world of aromatic spices and am certainly no stranger to it; not only was it used in our daily diet, but my family has grown and cultivated spices, paddy - rice and coconut for years. This came to an end, though, as privately owned land was acquired by the Land
Reclamation Commission of Sri Lanka in the early 1970's, resulting in the
mass exodus of my community, the Burghers, who are of namely Dutch and European descent, a Diaspora of a people with a unique culture, combining aesthetics of both the East and the West in their lifestyles, their backgrounds, and, yes, their cuisine. The British, Dutch, Portuguese,
Chinese, Arabs, and most of Europe have had exposure to spices and herbs for many centuries and they have become accustomed to enjoying it in their cuisine and to flavor desserts. However, with an ever expanding global community and the ease of trade, spices are no longer a luxury, rather an essential necessity without which our food lacks flavor, color, and aroma.
Spices and herbs help to stimulate the digestive system. Most spices taken individually or when mixed with other spices have curative properties that essentially assist the immune system and, in some cases, may possibly help reduce or eliminate digestive problems. Certain spices are carefully combined and used, for example, in coffee, a hot drink that we in the West, cannot seem do without. I was told that the spice coffee taken black, i.e. without milk, helps ease those suffering from symptoms of diarrhea. Spices, such as cinnamon, clove, and ginger are some of the active ingredients in this refreshing hot drink. After tasting spice coffee both with and without milk, I came to the conclusion that sugar is an essential ingredient, honey or brown sugar are great alternatives to white sugar too. My dad has a knack for combining and mixing different spices in such a way that he can create a perfect combination of flavors, where every spice complements each other. One of his tried and tested experiments is spice milk, which he used to make and give to his mother when she was alive. My grandmother, at over ninety years of age, enjoyed a cup of his spiced milk daily whenever he went to visit her; I was told
that it boosted her immune system and kept her energized throughout the day. As the old adage goes ‘health is wealth’.
With the ever increasing pressure to look younger than our actual age, more people are resorting to painful plastic surgeries and Botox
treatments to look youthful, however I still believe that no matter what age
we are at, what we put into our bodies today will show on our faces tomorrow. We reap what we sow, and we cannot fool our bodies by thinking that the junk food we indulge in will have no long term consequences. Our body is a gift from God and we are responsible for its stewardship. I personally believe adding a few spices and herbs to our daily diet will not only flavor our meals but perhaps also have positive long term health benefits. When we are healthy, we create an atmosphere of energy and enthusiasm around us, which also has a tendency of rub off on others, propelling us toward achieving our dream and goals. When we have no stamina, we cannot pursue our dreams or accomplish our life goals, resulting in a lack of enthusiasm and excitement for life thus, no hope; the very definition of hope is to “look forward to.” Every aspect of our lives is woven together so that we accomplish our goals, dreams, and fulfill our calling. Look around to observe the health conscious people and what they eat; they are lively, energetic, and vibrant.
The “junk food” we crave make us feel lethargic, tired, edgy, and in most instances may add to our body fat resulting in feeling grouchy and complaining such as having a “lousy” day, often blaming external factors. However, I think if you eat right, you will feel right, sleep right, and think right - with passion, expectation, and anticipation. Gradually, it will help to build your self esteem and energy level because you will be able to appreciate the new ‘you’, a vibrant person full enthusiasm and hope. Junk
foods have additives that alter the color, texture, and taste of foods which often cause cravings that make us indulge in more and more of the same food(s); such cravings are often similar to addiction. These foods do not satisfy your hunger or give you energy; they make you feel bloated, causing constant craving for more food, usually comfort food. There is no
real satisfaction when you eat junk food all the time. When we eat our meals, we must feel content that is the way our bodies are made to function. There are hundreds of cook books out there that help teach us how to eat, but, sometimes, putting it into practice is the hardest. Some books concentrate more on making exotic foods which really does not fit our budget. A healthy meal does not have to be costly; in fact, it is quicker, easier, and cheaper than you think. The key is to maintain simplicity in our daily meals and enjoy what we eat.
During the Age of Discovery, the Indian subcontinent was referred to as Asia and it included all of the continent and its peoples. It is divided into regions and is the largest continent in the world with sixty percent of the world's population and boasts of some the world's earliest civilizations. There are forty countries that make up Asia, of which China, Japan India and Sri Lanka play a key role in the trade of the region moreover, China also enjoys the largest land area in the region. Asia bordered by three Oceans: the Pacific to the east, Indian to the south, and the Arctic to the north and it is jointed to Europe in the west forming Eurasia. Central Asia includes Mongolia, Soviet Union, Uzbekistan, Turkmenistan, Kazakhstan, Kyrgyzstan and Tajikistan. In December 1991, the Soviet Union was dissolved and was replaced by the Commonwealth of Independent States - CIS. In the ancient times, the region was famous for the Silk Route, which connected Europe with the rest of Asia. A little background of the Silk
Route will give us a picture of the trade routes across the Asian Continent connecting South, East and Western Asia with the Mediterranean world, including North Africa and Europe. The Silk Route was a contributing factor for the development of the great civilizations and peoples of Rome, Egypt, China, India, Persia and Arabia. It is where the spices, as well as other goods, such as precious stones, silks, satins, and much more, were
traded.
There are many factors that are taken into consideration when cultivating spices; climate conditions, man power, irrigation, and the infrastructure to name a few. The cultivation of spices is very cumbersome, tedious, and costly furthermore, competition from the global markets also affects the demand and supply of different spices depending on its origin. Large countries such as India can produce on a mass scale and compete in the global markets; however, the spices produced vary considerably with each country and region. Weather patterns play a pivotal role in the quality of the spice and the production of it. Certain spices, like cinnamon, require specific climate conditions, and, depending on where it is cultivated, it will have a stronger aroma, crispness, and a more intense flavor.
When spices are not kept in sealed containers, they lose their flavor, color and taste. You will know the difference between a fresh and a stale spice from its smell. If the spice does not emit an aroma, it is best not to use it. For example, finely ground coriander or cinnamon will have a strong, almost overpowering, smell. Spices stored in loose or open containers in bulk food stores tend to lose their fragrance and flavor more quickly, so it is best to always buy spices in sealed containers and in smaller quantities. The prices of spices vary from each spice producing
country as it is graded according to quality, color, freshness and texture. Most spices are available in local supermarkets, but the cost will most probably be higher, so it is best to buy from ethnic food stores, where spices are cheaper and fresh stocks are shelved regularly. Whenever you buy spices, check the expiry date; if you are considering buying spices loose, try to always patronize stores where spices are fast moving and stored in hygienic conditions as many spices have a sweet taste to it and
tend to attract small creatures that eat into it, particularly cumin and fennel.
An important distinction to keep in mind is that spices and herbs are different. Herbs come in the form of fresh or dried - basil, thyme, and bay leaves are a few examples. Some spices, such as cumin can either be used as whole seeds or in powered form; however, roots like turmeric must be powdered. Cinnamon, too, can be used in powder form or in whole form although, a whole cinnamon stick is not usually used in a single dish, as it is too strong and can drastically alter the flavor of the dish you are making. Spices should always be used in small quantities to flavor, marinate - pickle, or marinade -drench. The classification of spices and herbs below will give you clearer picture as to how spices are grouped however, I have mentioned only a few spices, so that you may have an idea of how to identify and group spices.
Plant Organ Spice
Aril Mace
Bark Cassia, Cinnamon
Berries All Spice, Black Pepper
Buds Clove
Bulbs Garlic
Stamen Saffron
Kernel Nutmeg
Leaf Basil, Bay Leaf, Mint, Marjoram, Sage, Curry Leaf
Roots and Rhizome Ginger, Turmeric
Resin Asafoetida or Asafetida
Seeds Anise, Caraway, Coriander, Dill, Fennel, fenugreek, Mustard, Cumin
The combination of spices and herbs is used not only as a preservative but also for the prevention and eradication of growth of harmful bacteria. Many of the spices are also used in perfumes, cosmetics, and religious rituals. One such is turmeric, a deep rich yellow plant of the ginger family, is dried in its root form before it is powdered and used in curries; it also acts as a preservative. I was told by some of my Indian friends that turmeric power when it is diluted in water and sprinkled acts as a disinfectant in their homes, a traditional method used to drive out flies and other insects. It is a cost effective and safe method.
In Medieval Europe, turmeric was known as “Indian Saffron,” and it was used as a substitute for saffron, due to the cost factor and the demand exceeding the supply. For this reason some people confuse turmeric and saffron. When I began to live on my own, I had no idea how to use spices in food because I never had to cook, and I did not bother to find out, either, if ever I made something it will be a cake. Well meaning ladies who was aware of my cooking dilemma gladly came to my recue
and didn’t lose time advising me to use 'saffron” in my meats and other foods, so I went looking for saffron and found it was quite different to the regular yellow powder which I used to see on our spice shelf growing up. It was only then that I took the initiative and ventured to the spice section of the supermarket only to discover what these ladies referred to as saffron was actually turmeric powder. Saffron is not freely available, and a small quantity of it is very expensive. It is too costly to be used daily in meals;
instead it is used on special occasions. Saffron has a deep red tinge to it and differs greatly from turmeric.
A lack of knowledge and the terminology with which many people have grown up with can often be a source of confusion when properly identifying spices. In fact, many people just identify spices by sight or smell; sometimes, they may know the names of spices and herbs in their native languages and not in the English. One such incident I recall was when I was given a gift of what was considered “essential spices for my daily diet;” they came in transparent bags of 200g, which lasted for more than one year. The spices included: mustard seeds, cumin, fennel, and fenugreek. I was told how to use them, but those who 'taught” me really did not know the difference between cumin and fennel. This was really the turning point where I made the extra effort to learn and research about the names of spices and herbs which was also a stepping stone to learn of their vast benefits, resulting also in putting together Spice to the Body. Even though I was surrounded with aromatic spices and herbs throughout my life, I did not consider it necessary to make the effort to find out about spices or their value. No questions were asked about what spices went into cooking meat, fish, or any other dish. It is a sad truth that many of us have grown in ignorance, but there is no denying that the knowledge of spices is
an unparalleled asset to our lifestyles.
An example would be of King Solomon, king of Israel in Biblical times famous for his wisdom, wealth and writings learnt about everything from ants, spices and herbs as well as how our bodies functioned. His fame extended to other kingdoms and it reached the ears of Queen of Sheba, a monarch of the ancient kingdom of Sheba, widely believed to be queen regnant, whose identity has caused much debate over the years, was
well known for her audacity to challenge the King’s wisdom, once satisfied, she stood in awe of his gift of comprehension and insight into all things. The paradigm of this story is; we have to take the initiative to step out of our comfort zone and purposefully decide to expose our self to learn something new thing, failure to do so will only cause us to be mediocre and remain in one place - stagnate. Sometimes spontaneity can be used to our own advantage as it can be great place to start discovering something new - food for example, is a great conversation piece that often brings strangers together, and bond with friends and family.
Every spice seed differs from another; no two spices are the same, and each has a story of its own to tell. Nonetheless, there are slight similarities in some spices. Often when you enter a store's spice shelf, there will be a fusion of the aromatic fragrances; for some, it might be too strong, however these fragrant aromas carry out distinct functions. Spices have long been used to get rid of odors, making them popular for scented candles and oils.
The spice cultivators, grade spices for quality control purposes, and those that are exported are produced and packed hygienically under international standards and practices. The spices are usually of very high quality and are priced higher than what is available in the local markets. If
you were to travel to a spice producing country you will find that there will be no lack of an array of freshly packed spices on the shelves of stores, and, in some instances, they are displayed loose, as well. The price of each manufacturer differs from one another, depending on the region in which it is produced. I personally have picked up spices that are priced slightly higher than others, as I have gradually developed a skill to differentiate the quality of spices by their color or smell. The pungent
aromas of spices will often permeate through the package, a sign that it is fresh; the color will also have a crisp look to it, which is noticeable when compared to older or lower grade products. Be aware that some spices, particularly, the spice mixes or the curry powders will be categorized as
"roasted" and "unroasted" on their packages. Very often, especially in meats, both roasted and unroasted spices and spices mixes are used, and they bring out two distinct flavors. You can also buy the unroasted spice powder and roast it yourself, but just remember to pick the one that is fresh that has a longer shelf life.
In some homes, spices are instantly ground and used; there is a big difference between buying ground spice off the shelf and grinding the spice seeds just before cooking a meal. Out of convenience, most of us buy the ground spices separately-individually, or as a spice mix; however, I personally relish freshly ground spices, which only takes a few minutes to grind before marinating fish, meats, or making a vegetarian dish. The freshness of spices can be savored and enjoyed much more when its ground instantaneously, than when it is picked off the shelf, although, in a fast paced society like ours, the latter works well. In most homes in the tropics, especially in South Asia, the rural areas, or the villages, as they are known, the life of the homemaker is to cook a healthy meal for her
family; ultimately, her primary job is to raise a healthy family. Most of these women prefer not to use food processors or electric grinders, no matter how time consuming and tedious the task. They will use large, two-part grinders made of smooth stone, or the mortar and pestle. Whilst growing up I observed that the women in the rural parts of Sri Lanka, particularly in the southern region, would dab a little water into the dry spice mix whilst grinding it continuously to make it into a thick soft paste, depending on the food made, it is added immediately into it while it is still
cooking. The task of grinding spices the conventional way require a lot of energy and strength, and these women are strong and skilled for their task, very often it is because they have no other choice but to use their hands and their entire bodies to engage in such a tedious activity, but it is also an
activity that benefit their health as exercise is something these women will not consider doing unless it is in the form of chores, or grinding spices, this routine exercise is more than sufficient to keep them fit. Besides, most men are very fussy about how their meals are served; many of them perform arduous jobs that demand them to be sturdy therefore men generally insist on healthy and tasty meals. You have to wrap your mind around the Asian culture in rural areas in order to understand the function and relationship between a wife and her husband otherwise it can come across as strange. In reality however, the use of a stone grinder, or the mortar and pestle can also save electricity; most families in the rural areas have electricity, but they find that the electric grinders does not do justice to the manually or hand ground spices. So basically, grinding spices can be a cost effective method for these women as well as benefit their health.
Indian food differs from that of Sri Lankan food; however, meals made in the Northern parts of Sri Lanka are very similar to South Indian
food, both of which are influenced by the Tamil culture and the Tamil-speaking people. Their food is very spicy and they generally use a substantial amount of hot chilies, either the fresh green chilies or the red chilies. Chilies come in various shapes and sizes, but the most commonly used hot chili peppers are the green finger pepper and the red chili powder, which is a dried form of ripened red chilies.
Typical Sri Lankan cuisine will comprise of rice, fish, meat or eggs, vegetables, lentils, and the famous coconut sambol - a finely scrapped coconut mixed with red chili, shallots, lime juice, and salt; you
will also find a leafy green vegetable known as Gotu kola - a finely cut swamp plant made with fresh coconut, salt, onions, tomato, lime juice, and hot green chilies. Gotu-kola is eaten as a form of greens in Thailand and Bangladesh, as well.
I think I should include a little bit about Gotu kola now that I have mentioned it. Gotu-kola, botanical name Centella Asiatica is a perennial herb that thrives in water, and it belongs to the Apiaceae family or the carrot family. The plant, which is also known as Asiatic Pennywort, Luei Gong Gen, Takip Kohol, Indian pennywort, Di Chien Tsao and several other names, is native to northern Australia, Indonesia, Madagascar, Malaysia, Iran, New Guinea, Melanesia, Sri Lanka, and India.
The herb can also be found in South Africa and the Southeastern United States. Gotu-kola is used in traditional Chinese and Ayurvedic medicines. The little green leaf is said to be able to enhance mental ability and is often called "brain food." For those who are faced with the predicament of spending too much on anti-aging creams and seeing no tangible results: the good news is that Gotu kola helps to slow down the aging process. I was also told that Gotu-kola helps stop hair loss, as well.
Gotu kola is available in capsule form and is taken as a supplement. As with every medication, even if it is herbal, your doctor should be consulted before using it. However, eating Gotu-kola in the form of a salad or as a side dish as mentioned above should pose no harm; though, since the leaf has a bitter flavor, one has to acquire the taste for it. The Ayurvedic name is Brahmi, its synonym is Gotu Kola, and its botanical name is Hydrocotyle Asiatica synonym: Centella Asiatica. This invaluable herb was traditionally used to treat leprosy in India and Africa, eliminate toxins, reduce fever and inflammations, and restore or improve immunity. Gotu-kola is a low growing perennial, approximately fifteen centimeters in
height and responds to moist and compost soil with partial sunshine, its healthy growth marked by a tiny pink flower. The Gotu kola plant should not be mistaken with Centella cordifolia, Glecoma hederacea, Alehoof (aka Cat’s Foot) and Viola Hederacea - native Violet.
In my efforts to promote to the health benefits of spices, I hope I can reach out to as many people as possible and help propel them into some adventure, have them step out of their comfort zone, and explore the world of spices and herbs. If you were to travel to the East, the Islands or the nations where spices are cultivated, used, and traded, you would almost always find an invitation extended to you to have a meal in the homes of the natives and refusing is considered rude. I personally believe that wherever spices and herbs are used, there is warmth in the people.
A few years ago, I was given a spice mix recipe by an old lady, in this recipe I found that she did not use any oil when she was cooking her food; instead she has a special spice mix recipe which she claims to have concocted. In order to make this interesting spice mix recipe, she used a few tablespoons of the essential spices: cumin, fennel, mustard seeds,
fenugreek seeds, coriander seeds, herb leaf known as Curry leaves, and freshly grated - scraped coconut. The measurement of each spice would vary to bring out its authentic flavor.