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HERBS & SPICES (continued): • 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. 120 N. Wash. St. 701-775-8602 Grand Forks The hotness of cayenne pepper measures about 50,000 Scoville Heat Units. (Compare this to the Carolina Reaper pepper which averages • Comics • Trading Cards 1,569,300 SHU’s!) Cayenne comes from a • Warhammer • Board Games small shrub about 39 inches tall, and is consid• RPGs • Dice • Gaming Rooms ered 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.
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Some discounts, coverages, payment plans and features are not available in all states or in all GEICO companies. See geico.com for
Some discounts, coverages, payment plans and features are not available in all states or in all GEICO companies. more details. GEICO and Affiliates. Washington DC 20076. GEICO See geico.com for more details. GEICO and Affiliates. Washington DC 20076. GEICO Gecko image © 1999-2013. Gecko image © 1999-2013. © 2013 GEICO.© 2013 GEICO.
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• 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! www.tidbitsgf.com
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