Spice It Up

Seven Super Spices

Spices and herbs can boost the antioxidant power of everything on your plate. That’s because they are a surprising source of antioxidants themselves!  In fact, the antioxidant properties of seven spices are comparable to levels in certain fruits and vegetables.  One teaspoon of cinnamon contains as many antioxidants as ½ cup blueberries.

So go ahead and sprinkle on the spices and herbs for their great taste and their immune-boosting and anti-inflammatory benefits. Emerging science indicates that inflammation is a first step in cancer, diabetes, heart disease and other chronic diseases. Plus, additional research suggests that certain spices may help control appetite and boost metabolism. Stay tuned but spice it up in the meantime!

Pork is so versatile and can complement almost any flavor combination, from Italian to Latin, Indian and Asian. Here are seven ways to incorporate the seven super spices in your cooking.

1. Cinnamon – Cook Indiana Kitchen pork sirloin with sliced apples and cinnamon.
2. Ginger – Stir-fry strips of Indiana Kitchen pork tenderloin with broccoli, snow pea pods and soy sauce with ground or fresh ginger.
3. Oregano – Make a stew with Indiana Kitchen pork shoulder cut into cubes and season with oregano,      marjoram and basil.
4. Red Pepper – Paprika, ground cayenne pepper, chili powder and crushed red pepper all qualify for a      “red pepper-based” super spice. Make a rub with chili powder and paprika when barbecuing Indiana      Kitchen pork spareribs or babyback ribs.
5. Rosemary – Rub Indiana Kitchen boneless pork loin with dried rosemary and garlic powder before      roasting.
6. Thyme – Make a glaze for your Indiana Kitchen ham by mixing thyme with orange marmalade.
7. Yellow Curry – Season medallions of Indiana Kitchen pork tenderloin with yellow curry powder,      ginger, garlic powder and cinnamon.

Super Timesaver Tip: Instead of shopping for fresh herbs and spending time chopping them, use dried herbs and spices; you probably have them on hand already.

Culinary Tip: Dried herbs and spices have more concentrated flavor than fresh, so when substituting one for the other, use the 3:1 ratio: 3 fresh to 1 dried. For example, if a recipe calls for 3 tablespoons fresh oregano, use 1 tablespoon dried. Likewise, if the recipe calls for ½ teaspoon dried and you’d prefer fresh, use 1½ teaspoons fresh.