Guest guest Posted July 30, 2003 Report Share Posted July 30, 2003 rawfood , WtchyWmyn@a... wrote: I'm wondering > where to get them raw. Are they available raw or are they considered " raw enough " > by some like nama shoyu? Am I missing something? > I'm pretty sure that spices are dried and considered raw UNLESS it says " roasted " on the label (roasted garlic granules, for example) or otherwise indicates that it was heated. Hooked on Raw by Rhio has a chapter on spices that's very informative - see if you can track down a copy. Bridgitte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2003 Report Share Posted October 16, 2003 Thank you peter, but I'm still not sure why. Did you happen to read the report on-line somewhere, I'd like to have a look. Love Shell. - " Peter Gardiner " <petergardiner <rawfood > Thursday, October 16, 2003 11:05 AM [Raw Food] Spices > > Shell, > > I chopped out spices when I read the notion reported by Roger that if > you cannot make a meal out of something then miss it out. Out went > garlic, onions, chillies, all spices, salt and so forth. > > Peter > > > > > andy.mich [andy.mich] > 16 October 2003 11:13 > rawfood > Re: [Raw Food] Hi All > > > > Hi Peter, > I noticed in your post that you said one week you cut out spices. I > am having trouble with flavourings. I see recipes that call for say, a > tsp of paprika or cinammon or ground cumin etc. Is it bad for you to > eat things like chilies or spices? How can you know which powdered > flavourings to use, because, isn't paprika just ground up peppers so a > raw food, or ground cardmom pods. I know fresh herbs are okay but how > about dried ginger powder? I always loved sprinkling ginger on my > melons. Any help on sorting all this out would be much appreciated, or > is it just better to avoid all powdered condiments and flavourings. > Even if you grind the seeds yourself to make the powders. Love Shell. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2003 Report Share Posted October 17, 2003 I think each spice carries a different story but the common factor is that they are mostly mild forms of irritants or poisons. The notion cam to me via Roger on a talk he heard with Dr.Douglas Graham and his Prof. Elizabeth ??? something Germanic sounding. Peter andy.mich [andy.mich] 16 October 2003 20:06 rawfood Re: [Raw Food] Spices Thank you peter, but I'm still not sure why. Did you happen to read the report on-line somewhere, I'd like to have a look. Love Shell. - " Peter Gardiner " <petergardiner <rawfood > Thursday, October 16, 2003 11:05 AM [Raw Food] Spices > > Shell, > > I chopped out spices when I read the notion reported by Roger that if > you cannot make a meal out of something then miss it out. Out went > garlic, onions, chillies, all spices, salt and so forth. > > Peter > > > > > andy.mich [andy.mich] > 16 October 2003 11:13 > rawfood > Re: [Raw Food] Hi All > > > > Hi Peter, > I noticed in your post that you said one week you cut out spices. I > am having trouble with flavourings. I see recipes that call for say, > a tsp of paprika or cinammon or ground cumin etc. Is it bad for you > to eat things like chilies or spices? How can you know which powdered > flavourings to use, because, isn't paprika just ground up peppers so a > raw food, or ground cardmom pods. I know fresh herbs are okay but how > about dried ginger powder? I always loved sprinkling ginger on my > melons. Any help on sorting all this out would be much appreciated, > or is it just better to avoid all powdered condiments and flavourings. > Even if you grind the seeds yourself to make the powders. Love Shell. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2003 Report Share Posted October 17, 2003 Quite right! Bridgitte [syndactylcat] 17 October 2003 13:29 rawfood [Raw Food] spices Hi Peter, You're thinking of Roz Gruben. Bridgitte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 Spices *** The Spice Road Centuries ago, people embarked on worldwide sojourns just to get their hands on spices. Now you can revel in the fact that you only journey as far as your local market to get nearly any spice under the sun. * Spice Hunting. The best, and cheapest, way to go about buying and using dried spices is to purchase them in small quantities from a store that sells them by the ounce. Store spices in a completely airtight container, and keep in a cool, dark place. Buy new spices at least every six > months--if they sit much longer than this, they will be > about as flavorful > as chalk dust, and they won't be doing your cooking any > favors. Most > health food stores and gourmet grocery stores carry dried herbs and spices in bulk, but if you can't find them, just buy the smallest containers your local store carries. * In the Grind. For the most flavorful seasoning possible, buy the spices whole, toast them lightly in a dry skillet, just until they begin to give off tantalizing aromas, and then grind them in a clean coffee grinder or, if you want to be really authentic, a mortar and pestle. This may not be practical when you are in a hurry to throw together a weeknight dinner, but it's worth the effort for the occasions when you're willing to trade in a few extra minutes for spectacular flavor in your spice rubs, curries, soups, gumbos, moles, tagines, and other delectable ethnic dishes. * The Curry Question. What exactly is curry powder? You may be surprised to learn that " curry powder " as most of the world knows it is a British invention, a blend of spices intended to capture the flavor of Indian cooking without the painstaking effort of custom-blending, roasting, and grinding spices for every dish they prepared. Your typical curry powder may contain most, if not all, of the following spices: turmeric (this is what gives the powder its deep yellow color), cumin, coriander, fenugreek, cinnamon, cloves, cayenne, black pepper, bay leaves, ginger, nutmeg, onion, garlic, and celery seed. Many spice companies now make several different curry powder blends, or " masalas " to choose from. Quote Link to comment Share on other sites More sharing options...
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