Happy New Year! I just bought a bunch of herbs and spices (on sale). I try to use at least one or two of these in cooked and baked food. My resolution this year is to use these a lot more, and work my recipes around anti-inflammatory foods and seasonings.
Ginger I add fresh cut cubes of ginger (skin removed) to any stir-fry, and dry, powdered ginger to anything, including pies, cookies, and cake.
Turmeric This spice imparts an orange tint to just about anything, but that’s ok with me because it has strong anti-inflammatory properties. I add it to stir-fries, grilled meats, and curries.
Curry Great in seasoning salads, poultry, stews, and vegetable soups.
Chili Pepper Fresh or dried (ground or not), or any kind of pepper is great for flavoring salsas, stir-fries, meats, vegetables, stews, and chili.
Cinnamon Dried and ground is how I use it. All kinds of baked goods, and poultry seasoning. A small amount of cardamom compliments this seasoning as well.
Rosemary I use this often for seasoning roasted and grilled meats, potatoes, crackers, and savory baked food.
Basil, Oregano, Mint, Dill These greens are great for sauces, both creamy and tomato-based. They make great pestos and seasonings on fish and poultry as well. And dill and mint go great in salads.
Chives, Cilantro, Parsley More greens that are great for salsas, vegetables, salads, stir-fries, stews, grilled meats
Garlic Need I say more. This potent seasoning works well with sauces, grilled and roasted meats, salsas, soup, stews, and stir-fries. I sprinkle dried garlic and kosher (or sea) salt on just about anything I grill.
Tip I use this website to find out the anti-inflammatory properties of foods that I’m eating or combining.