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For some, herbs and spices are like the mailroom guy of the culinary world – undervalued and often mistreated. But a sprinkle of saffron or handful of oregano will not only boost meal appeal, their protective properties will keep you out of your GP’s waiting room. Yep, even health professionals are cheering for garden-fresh condiments.
The Dietitians Association of Australia (DAA) recently submitted an application to the National Health and Medical Research Council, pushing for the inclusion of herbs and spices in the revised dietary guidelines, scheduled for release this month. “The benefits of herbs and spices hasn’t been drawn out enough in the current guidelines,” says Professor Catherine Itsiopoulos, head of dietetics at La Trobe University and spokesperson for the DAA.
“The health benefits need to be emphasised, especially for limiting the use of salt and adding additional nutrition to a meal.” Read on for a rundown of the best produce to add to your spice rack and how to use ’em (with thanks to WH cooking expert, Leona Watson).
Photo by Stock exchange Jul 27, 2012