Quote

All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They're also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.

Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.

Natto, Japanese ferment bean paste, will never cross my lips again. Spam Musubi, on the other hand, is something I love. I used to have a roommate of Vietnamese descent, and he would eat it all the time. It looked gross, but I finally had it - wrapped in seaweed and rice - it was terrific.

I like Xtreme Sour Strips. These really colorful little strips that are so good. I like snacking on them. They're not healthy for you, though!

Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.

I'm a vegetarian who doesn't like eggplant parmesan. Isn't that awful? I'm also sick of portobello mushrooms. People are like, 'A vegetarian's coming to dinner,' so they serve those.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

I love portobello mushrooms. I often say that if I were vegetarian, I would live off of these. Now, it would never happen, but it's still nice to know that they exist. So meaty, so flavorful.

Tart cherries lower the levels of inflammation in the body, which may be particularly useful for those who suffer from gout. They have also been used to improve sleep.

Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.