Issue 24 - Tidbits of Sheridan and Johnson Counties

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June 16, 2014

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Q. Who are the matriarch and patriarch of the spice family?

A. The carde-mommy and the papa-prika!

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Issue 24

Laugh a bit

TIDBITS® BRINGS YOU INFO ON HERBS AND SPICES 74 East Ridge Rd • Sheridan, WY

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What’s in your cupboard? This week, Tidbits takes a look at the culinary and medicinal uses of the herbs and spices found in nearly everyone’s home.

• The Egyptians were studying the use of herbs as far back as 3500 B.C., using them for medicine and in their religious rituals. Today, about 7,000 compounds used in medicine originate from plants. About 200 million pounds (90,718,474 kg) of herbs and spices are consumed in the U.S. annually. The most common are black pepper, cinnamon, nutmeg, garlic, paprika, chili powder, oregano, celery seed, and parsley.

• There’s a difference between herbs and spices. Generally, herbs are the leaves of a plant, while spices are taken from the roots, bark, or seeds.

This means rosemary, thyme, and mint are herbs, and cinnamon, paprika, coriander, and nutmeg are spices.

• Botanically, peppermint is known as Mentha piperita. It not only freshens your breath, it’s been shown that inhaling peppermint oil can relieve motion sickness and an upset stomach. Some clinical trials indicate its effectiveness in relief of irritable bowel syndrome and tension headaches. Peppermint oil can even repel annoying bugs!

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Tidbits® of Sheridan and Johnson Counties

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HERBS AND SPICES (continued): • Saffron is the world’s most expensive spice and has been used in trade for more than 4,000 years. It comes from the dried threads of the saffron crocus plant, which grows to a height of 8 to 12 inches (20-30 cm) and bears only four flowers. One pound (450 g) of dry saffron requires 50,000 to 75,000 flowers, with 40 hours of labor needed to pick 150,000 flowers. Retail prices for saffron can spike as high as $5,000 per pound. Some medical studies suggest that this spice has antioxidant and cancer-suppressing properties and might also be helpful in treating depression. In the kitchen, it’s used in Indian and Pakistani sweet dishes and Italian risotto.

It’s also used in religious rituals in India.

• Vanilla is second most expensive spice after saffron. It’s no wonder vanilla is an expensive commodity when you consider the labor required to process it. It comes from the pod of the only fruit-bearing orchid plant, with a waiting period of three years after being planted before the first flowers appear. The flower opens only one day a year, and each one is hand-pollinated in order to produce a pod. Those pods remain on the vine for another nine months and when harvested, have no flavor or fragrance. Those qualities develop during the extensive curing process, when the pods are treated with hot water before being placed in the sun for months.

During this time, they shrink to about one-fifth of their original size. It’s another month or two of “resting” before the pods develop their distinctive aroma and taste.

• Vanilla takes its name from the Spanish word Vaina, which translates “little pod.” Vanilla extract is made by finely chopping the beans and dripping alcohol on the pieces.

• Nutmeg is harvested from the seeds of the fruit of the large evergreen nutmeg tree, native to the West Indies. This tree grows to a height of about 60 feet (18.3 m), and yields both nutmeg and mace. The seeds are grated to produce nutmeg, while mace comes from the lacy threads that surround the seed. Nutmeg may spice up your desserts, but its medicinal uses are many. Ancient Chinese medicine called for using its oil for digestive ailments, relieving inflammation, and reducing joint pain. Nutmeg is a good source of Vitamin C, many B-complex vitamins, copper, potassium, calcium, iron, and zinc. Some claim it promotes a restful night’s sleep when steamed and inhaled. Nutmeg contains the same essential oil as cloves, eugenol, that can be used for toothache relief.

• Sweet aromatic cloves are used in baking and flavoring meats such as ham and lamb, as well as serving as an anesthetic for a toothache. Eugenol oil can also reduce blood sugar in diabetics and help relieve indigestion. Naturopaths claim that rubbing a mixture of oil of cloves and mustard into aching joints and muscles will reduce pain. Some people say that drinking water in which a few cloves have been boiled will help relieve a cough.

• Cinnamon, one of the oldest known spices, comes from the bark of a cinnamon tree, bark that must be processed immediately after harvesting, while it is still wet. Cinnamon was a gift fit for a king in ancient times, and in Rome, a pound of the spice was worth ten months’ wages. It’s been shown to help with indigestion and upset stomach. Diabetics will be happy to know that cinnamon seems to contribute to reduced blood glucose levels and increased insulin production. Some studies indicate that it promotes lower cholesterol and relief of arthritis pain.

• The Scoville scale was developed by Wilbur Scoville in 1912 to measure the hotness of a food item. A food’s number is based on its concentration of the alkaloid compound capsaicin, which is what gives a strong pungent flavor.

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HERBS AND SPICES (continued): The hotness of cayenne pepper measures about 50,000 Scoville Heat Units. (Compare this to the Carolina Reaper pepper which averages 1,569,300 SHU’s!) Cayenne comes from a small shrub about 39 inches (100 cm) tall, and is considered the best source of Vitamin A of all spices, as well as being rich in anti-oxidants. Studies indicate that capsaicin has anti-carcinogenic and anti-diabetic properties. Cayenne has been successful in treating arthritis, sore muscles, and digestive ailments, as well as improving blood circulation.

• We usually think of oregano as an herb to flavor our tomato sauces and Italian dishes. That is the Mediterranean species of oregano, which is a member of the mint family. It grows in Greece, Italy, Spain, Turkey, Egypt, and Morocco, and has a strong, robust flavor. However, there is another completely different variety, Mexican oregano, a relative of lemon verbena, which has more of a citrusy licorice taste. The USDA tells us that one tablespoon of fresh oregano has just as much antioxidant properties as an apple.

• If you’re cooking Mexican food, coriander, cumin, and cilantro are essential. Coriander actually comes from the seeds of the cilantro plant. While fresh cilantro will offer a bolder flavor, coriander adds more of a subtle taste.

• When the dried fruit of the sweet red pepper Capsicum annuum is ground, the result is a red powder we know as paprika. We use it to season stews, soups, and sausages, particularly in Hungarian foods. It’s grown mainly in Spain, South America, California, and, of course, Hungary.

• Why doesn’t our list include salt? Because salt is a mineral, not an herb or spice!

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For Advertising Call (307) 655-5095 PETER JENNINGS • Peter Jennings was one of the most trusted and respected news anchors in the history of television news. As the son of a noted Canadian Broadcasting Company journalist, Peter got his start in broadcasting at age 9, hosting his own radio program, “Peter’s People,” on a Toronto station.

• Although a gifted broadcaster, Jennings was not a gifted student. He admitted that his failure to pass 10th grade was due to “pure boredom.” In an interview he remarked, “I loved girls, I loved comic books. I was pretty lazy.” He dropped out at age 17, and although he tried to attend Carleton University a few years later, in his words, he “lasted about 10 minutes.”

• Jennings was anxious to follow his father into broadcasting, but took a job as a bank teller at the Royal Bank of Canada. He got a break in his early 20s when he landed a job hosting a Canadian music program called “Club Thirteen,” followed by a teen dance show similar to “American Bandstand” called “Saturday Date.”

• At age 24, Jennings was given the co-anchor position of a Canadian late-night national news broadcast, ironically, in competition with his father’s network. At 25, he was the first Canadian journalist to arrive in Dallas after the assassination of John F. Kennedy. After two years as anchor, he moved to the States for a position with ABC News. The following year, he was the anchor opposite the time slots of news greats, CBS’s Walter Cronkite & NBC’s David Brinkley.

• Jennings took on a new challenge two years later when he shifted to a job as a foreign correspondent. He set up ABC’s news bureau in Beirut, the first TV news bureau in the Middle East, where he remained for 7 years. After similar positions in Rome and London, he came back to the U.S. to co-anchor World News Tonight, where we saw his face for the next 27 years. At one time, 14 million people watched Jennings every night. His awards included 16 Emmys and two George Foster Peabody awards.

• Jennings was present at nearly every historic event during his tenure, including not only the building of the Berlin Wall in the 1960s, but also its fall in 1989. He was one of the first journalists to report from Vietnam, and was on hand at the 1972 Munich Olympics when terrorists attacked Israeli athletes. We heard about the space shuttle Challenger disaster and the Gulf War from Jennings.

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After the tragedy, claiming a “deeper sense of connection to the United States,” he began studying for the citizenship test, and in 2003, he obtained dual citizenship, U.S. and Canadian.

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Page 7

GARLIC In keeping with our theme of spices, Tidbits now zeroes in on the culinary and medicinal benefits of garlic.

• Garlic, or Allium sativum, is a member of the onion genus, along with shallots, leeks, and chives. A full-grown garlic plant is about 24 inches (60 cm) tall and yields between 8 and 20 bulbs. It’s one of the oldest cultivated food plants, and its use dates back over 7,000 years.

Pictures of garlic have been found on ancient Egyptian tombs and the Greek physician Hippocrates promoted its therapeutic benefits for respiratory and digestion problems, low energy, and eliminating parasites. Olympic athletes in ancient Greece were fed garlic, probably to enhance their performance.

• The list of the health benefits of garlic goes on and on. Research has shown the cardiovascular benefits of garlic, as well as a reduction in cholesterol levels. It seems to help regulate blood sugar levels and prevent complications of diabetes. It has antifungal, antibacterial, and antiviral properties, and was used as an antiseptic to prevent gangrene during World Wars I and II. In a study conducted by China’s Center for Disease Control, people who ate raw garlic twice a week had a 44% lower risk of developing lung cancer. Some naturopaths advocate its use for the prevention of prostate, breast, stomach, and colon cancers.

• Of course, the downside of ingesting large quantities of garlic is halitosis – bad breath! – as well as sweat that has a pungent smell. This is cause by Allyl Methyl Sulfide, a sulfur-containing gas that is released when you eat garlic.

• Helsinki, Finland is home to Kynsilaukka, a restaurant that caters to garlic lovers. Even its name translates to “clove leek.” They serve all things garlic, including beer, ice cream, and cheesecake. In the U.S., San Francisco boasts “The Stinking Rose,” a restaurant where every menu item features garlic. No wonder their marketing slogan is “Follow your nose to the Stinking Rose.”

• Garlic isn’t just for seasoning and medicinal benefits. Even the sticky juice found within the bulb cloves is useful as an adhesive in mending glass and porcelain.

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GARLIC (continued): • If you don’t have fresh garlic for your recipes, garlic powder can be used, although it does have a different taste. If you do substitute the powder for the fresh, 1/8 teaspoon of garlic powder is the equivalent of one clove of fresh garlic.

• Much of the U.S.’s garlic supply is produced in and around Gilroy, California, which has been dubbed “Garlic Capital of the world.” A single farm in the area produces nearly 25 million pounds (11,340,000 kg) annually. Every July, this community of 50,000 hosts the Gilroy Garlic Festival, a celebration that has raised almost $9 million for assorted local charities since its founding in 1979.

• Although Gilroy calls itself the garlic capital, it’s nowhere near the world’s top producer. Over 77% of the world’s garlic is grown in China, about 23 billion pounds (10.4 billion kg) worth. India is a distant second with 4.1%, followed by South Korea at 2%. The U.S. produces just 1.6% of the world’s garlic, with some grown in every state except Alaska.

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