Spices

<strong>Turmeric</strong>
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1/8 tsp black pepper for 1 tsp turmeric to enhance impacts.<strong>Ginger</strong>
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Powder, fresh ginger, ginger extract, pickled ginger.<strong>Cinnamon</strong>
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Two types. Cinnamonum zelanicum - Ceylon or “true” cinnamon. Cinnamon aromaticum - Chinese cinnamon or “cassia”. Both same health benefits.<strong>Cumin</strong>
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Use seeds and dry roast in oil or ghee before cooking. Or use ground/powder. Popular in Indian cuisine and smells strong, but it's great for meat and doesn't taste as strong when cooked.<strong>Black Cumin</strong>
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Tough to find, only online or specialty stores. Also called Nigella Sativa or Kolonji.<strong>Fenugreek</strong>
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Prefer seeds. Cook well. Can use leaves and ground as powder too.<strong>Clove</strong>
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Use whole cloves. Best in sweet or savory dishes.<strong>Fennel</strong>
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Bulb, stalk, leaves, seeds can all be used in cooking. Seeds best when dry roasted in coconut oil or ghee before cooking.<strong>Coriander</strong>
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Derived from cilantro, tastes and smells citrusy. Use whole seeds then crush or use powder. The oil is effective against athlete’s foot. Once ground, it loses potency faster.<strong>Allspice</strong>
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Jamaican pepper. Whole dried berries and crush.<strong>Curry Leaf</strong>
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Refrigerate or freeze.<strong>Ajwain</strong>
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Also known as Ajowan or Carom. Get whole seed. Dry roast in oil. Or use powder.<strong>Saffron</strong>
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Yellow-orange strands. Soak strands in warm water 5 minutes before cooking to begin releasing volatile oils, DO NOT soak in oil because it prevents volatile oils from being released.<strong>Black Pepper</strong>
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Best to use whole seeds and grind when you use. Mixing with turmeric vastly increases turmeric's health benefits.<strong>Garlic</strong>
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Promotes healthy gut bacteria, digestion, and is antibacterial.

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