by Malcolm Louis Kantzler

Created on: May 03, 2009   Last Updated: May 11, 2009

Staple spices find their way into almost every dish, from egg omelets to sauces of all kinds, and beverages, too. Herbs are often included in discussions (and this article) of cooking as "spices," although they are not. Herbs are derived from plant leaves, while most all spices come from dried branch barks, buds, seeds, or fruits from tropical-zone trees.

Salt and Pepper

Salt is a favorite, but excessive sodium is a health concern, so manufacturers make a salt-free substitute that derives flavor from potassium. Another spice substituting well for salt is celery seed. Primarily from India, it is actually a herb derivative of parsley. For pepper, if one grind is wanted, course-ground, black pepper, available bottled or through a grinder, is better than fine grind because it sprinkles more evenly and has a flavor many find to be more accented.

Garlic

Garlic stands as a group unto itself because, for most cooks, it is a basic necessity, even more than salt, and because of its distinctive flavor. While fresh is always best with any spice (and has the greatest health-benefit components), an excellent substitute for fresh garlic is the diced or minced variety, sold in jars, in a garlic-oil and water suspension. It's ready to use, no peeling or straining, though you could strain it in your crusher to make paste. It must be refrigerated after opening, and it's very easy to use, just spooning the desired amount from the jar into your pan or sauce. It can also be spread over meats before baking or grilling, and on breads with butter before baking for a wonderful Italian bread. The jars are usually sold in the fresh-produce section. Garlic is believed to have heart-disease and cancer-prevention benefits, even suppressing bacterial and fungal infections, so get the more-economical big jar.

Italian Blend

Next up is the five-in-one combination that makes going Italian (and maybe healthier) fast and easy, available from several major spice-makers, a blend of oregano, thyme (squelches coughing fits?), basil, rosemary (said to help fight cataracts), sage (an alleged memory tonic), and sometimes Marjoram and/or Savory, labeled as "Italian Herb Seasoning." This is great to sprinkle on bread with garlic before baking, onto omelets, into sauces, and on meats or fish for an Italian flair. For most busy, home kitchens, the combination is a winner over separates. Oregano contains more antioxidants than other spices, is said to ward off cancers and shares the fungal and bacterial benefits

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