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Heat and Spices
07-04-2009, 12:19 AM
Post: #1
Heat and Spices
I want to start adding ground cloves, cinnamon, pepper, turmeric, ginger, and flax to my meals. I also want to start adding powders like garlic, onion, and chili to my meals. And lastly, I want to start adding dried oregano, basil, and parsley to my meals.

Will any of these ground, dried, and powder spices have a lot of their awesome antioxidants destroyed in the heat when it's cooking with the food? I've been thinking about putting them in near the end of the cooking rather the beginning so they are not exposed to the heat for any good amt of time...but I think I'd get much more of the flavor if the foods were basted and cooked with these flavors for a length of time. But the antioxidants take precedence so if they're going to be compromised, I'll just put them on at the end of the cooking. Does anyone have any thoughts on the best way to cook with these spices and save the healthy part of them?
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