# 3 - EXPANDING "SCD" > * SCD LEGAL HERBS FOR COOKING


SINGLE commercial spices are typically safer. 

They should have no added sugar, starch or anti-clumping agents.

Be sure to read the labels.

 

Pimento, Pepe di Giamaica - AllSpice

Allspice, the dried berry of an evergreen tree native to Central and South America, has a flavor and aroma reminiscent of cinnamon cloves and nutmeg. Allspice is sometimes called Pimento berries. Allspice has a variety of uses including pickling, cakes and chutneys.

Allspice became known in Europe long after it was first discovered by an expedition of Columbus; because of the shape (similar to pepper corns), the new grains were termed "pepper".

It originated in Jamaica, which is also the main exporter. Several other Central American states (e.g, México, Honduras) produce this spice, but their quality is considered inferior. The fruits of P. racemosa, a closely related species, are sometimes used to adulterate allspice.

It’s SCD legal as long as you're just using it as a cooking spice.  Don't use the oil.

 

Anice, Anice verde - Anise Seed

Anise seed has been used for centuries for both seasoning and medicinal purposes. It is also used in making liqueurs. Anise seed is used in baking to flavor breads cakes and candies. The mild licorice flavor of anise seed also goes well with fish.

 

Basilico - Basil Sweet

One of over 40 varieties of basil, the common culinary variety also known as sweet basil, boasts the best flavor. Basil should be added to hot dishes just before serving, otherwise it tends to lose its flavor. Basil is a wonderfully versatile herb. It has a special affinity with tomatoes, but is also delicious in egg dishes, with Mediterranean vegetables eggplant and zucchini, and in Italian dishes.

 

Alloro, Lauro - Bay Leaves

The bay tree, native to the Mediterranean, is a small, shrub-like evergreen with aromatic leaves. Dried bay is available whole to flavor soups and stews) or ground for stocks and marinades. Bay leaves are used primarily to flavor soups and stews, especially fish stews and gumbo. The flavor of bay is subtle, but helps blend other herb/spice flavors. California leaves are a beautiful, deep green color and of uniform size, making them perfect for crafts. The flavor, however, is about the same as the Turkish, so for cooking, stick with the Turkish.

 

Comino, Caro - Caraway Seed

The caraway plant is a biennial which grows wild all over Europe and as far East as India, although most of the commercial crop comes from the Netherlands. It has a slightly bitter licorice like flavor. Caraway seeds are used in a variety of foods, including breads and cakes, cheeses and cheese dishes, and in many Hungarian recipes. It may be used in pork and homemade sausage recipes.

 

It is SCD legal as long as you are symptom free.

 

Cardamomo - Cardamom

Cardamom is the seed pods of a perennial which is native to India. The plant, related to ginger, produces green seed pods with small dark seeds inside. Cardamom has a unique, strong, almost lemony flavor and aroma. Cardamom is used in flavoring some baked goods, in curries and Indian cuisine and in pickling. It can also be used to flavor muffins and other baked goods.

 

Peperoncino - Cayenne Pepper

Use this and all Chile pepper products with caution. Use ground Jalapeno to add heat and color to many dishes, including soups, dressings and marinades.

 

Sedano - Celery Seed

These dried seeds of the celery plant are still popular as a seasoning. Celery seed can be bitter if used to excess. Add equal parts ground celery seed and salt to make your own celery salt. Celery seed is a versatile spice that is particularly suited to fish. It is the base of many seafood seasonings but is also good on vegetables, in soups and stews and to flavor tomato juice. Try a teaspoon in your favorite homemade BBQ sauce recipe!

 

Is SCD legal as long as you are symptom free.

 

Cerfoglio - Chervil

Used primarily in France, chervil is often overlooked in the United States. It combines well with saffron and tarragon. Due to its delicate flavor, chervil should be added at the last moment and in quantity. Chervil is similar to parsley in use. It has a delicate flavor that is well suited to eggs but may also be used in soups, salads and sauces.

 

Erba cipollina - Chives

Onion-like herb used in French cuisine with a mild, onion-like taste.

 

Coriandolo - Cilantro

Cilantro is the leaves of the plant which produces coriander seed. It has a fresh, almost minty flavor that is quite unlike any other herb. Use cilantro in vegetable dishes, with fish and meat, or as a garnish. Cilantro is also popular in salsas and chutneys and is quite common in Mexican dishes.

 

Cannella - Cinnamon

Cinnamon is the bark of an evergreen bush native to Sri Lanka. The bark is peeled away from the bush in thin strips, dried, and ground. Cinnamon is a very versatile spice, used in many varieties of dishes. Cinnamon is most popular is sweet dishes, but is also an ingredient in curry powder.

 

Chiodo di garofano - Cloves

Cloves are the unopened flower bud of a tree native to Southeast Asia. Cloves are one of the strongest spices and should be used with discretion to avoid overpowering other flavors. Cloves are popular in many sweet dishes and desserts, as well as in some sauces, apple dishes, pickles and with ham. Whole cloves are also used in crafts and pomanders.

 

Coriandolo - Coriander

Coriander is the seeds from the plant that produces Cilantro leaves. The flavor of coriander blends well with that of cumin. Coriander is used in pickling and sausage making, as well as with fish and in breads. Coriander is also an essential spice in curry powder. It has a sweet and slightly citrus flavor.

 

 

Comino - Cumin

It is an extremely pungent spice that should be used with care as it tends to dominate any dish that uses it. Whole cumin seeds are often roasted just before grinding to bring out the flavor. Cumin is an ingredient in curry powder and is also popular in Spanish and Mexican cooking. Add to tomato dishes, chili, salsa and in many Indian dishes

 

 

Aneto - Dill Seed and Weed

Dill weed and dill seed, from the same plant, are popular seasonings. Although the flavor is similar, dill seed is stronger and is therefore used in pickles and other strong-flavored dishes. Dill weed, which is more delicate, is used as a more subtle seasoning. Dill weed is popular in dressings, as a garnish for sauces and on vegetables. It blends well with lemon and is great on fish.

The seeds are SCD legal as long as you are symptom free.

 

 

Finocchio - Fennel Seed

Fennel, harvested from the sweet fennel herb, is used all over the world for both medicinal and seasoning. Fennel has a mild licorice flavor and aroma. Fennel seeds are popular in many sausage recipes, especially for Italian sausage. They are also used in baking, some curry recipes, and in some fruit dishes.

They are SCD legal as long as you are symptom free.

 

Aglio - Garlic

One of the most popular seasonings of all time, garlic is used in almost every type of dish. Granulated or powdered garlic is useful for flavoring soups, sauces, meats and vegetables or for homemade almond flour garlic bread. Use granulated garlic for instant flavor, or use minced or chopped garlic in slow-cooking soups and stews.

 

Zenzero - Ginger

Ginger is the root of the orchid-like ginger plant. It is available ground, for baking and curry recipes, or in pieces for seafood boil spices and for pickling.

 

Barbaforte, Rafano - Horseradish

Horseradish is a thick, brown root that is grated and used fresh or prepared. It is very pungent with a sharp, biting flavor that tends to fade with age or when cooked or added to hot dishes. Horseradish is a versatile seasoning that can be used in a variety of ways. It is especially good added to mayonnaise or mustard, or on beef, or to flavor legal ham and sausage dishes.

Legal if homemade - if manufactured only if you know they have not added illegals

 

Ginepro - Juniper Berries

Juniper berries are grown and used primarily in Mediterranean Europe. Before using, juniper berries should be crushed to bring out their flavor and aroma. Juniper berries are used in many meat dishes and stews, but have a particular affinity with wild game, especially venison. They are also a common ingredient in sauerkraut.

 

Noce moscata - Mace

Mace is the scarlet colored aril seed covering of the nutmeg. Although from the same plant, nutmeg and mace have similar but distinctly different flavors. Mace can be used much the same as nutmeg; it has a more delicate, refined flavor. Mace is also popular used whole to infuse the flavor into soups and sauces, then strained out.

 

Maggiorana, Persa - Marjoram

Marjoram is a member of the mint family, related to basil. The flavor of marjoram blends well with thyme. It should be added near the end of cooking as it tends to lose flavor over heat. Marjoram is used in many Mediterranean dishes, including meats and poultry, stuffings, sausage and in almost any dish using garlic or thyme.

 

Menta peperina - Mint

Mint is the dried leaf of a perennial herb. Mint is strong and sweet with a tangy flavor and a cool after taste. It can be used in making mint jelly to serve with lamb, sprinkled in peas, in salad dressings, zesty marinades and teas.

 

Senape - Mustard Seed

Mustard is popular used in many meat dishes or added to sauces. Making prepared mustard is:  Mix 1 jar mustard seeds with an equal part of apple cider vinegar. Add ½ t. salt, 1/8 t. turmeric, ½ t. cinnamon, ¼ t. granulated garlic, 1 ½ t. honey, ½ C. water. Seal and let sit at room temperature overnight and process thoroughly. Yellow mustard seeds are milder than brown mustard seeds; they are often mixed.

Seeds are SCD legal as long as you are symptom free.

 

Noce moscata - Nutmeg

Nutmeg comes from a large evergreen tree native to Indonesia. Once the fleshy fruit has ripened and dried, it splits open. Inside is the nutmeg seed, enclosed by the scarlet aril, which is dried to become mace. Although usually purchased ground, freshly grated nutmeg is superior in flavor and aroma. Nutmeg is used for flavoring many desserts and sweet dishes, and is also common in spinach, lamb dishes and in sausage. Nutmeg is also good in cheese sauces.

 

Cipolla - Onion

One of the most popular seasonings available, onions are used in almost every type of dish. Dehydrated onion is useful for flavoring soups, sauces, meats and vegetables or for herb breads. Use granulated free-flowing for instant flavor, or use minced onion in slow-cooking soups and stews. Minced onion may also be rehydrated in warm water for use in tuna or chicken salads.

 

Erba acciuga, Origano - Oregano

Oregano, another common herb in the mint family, is available in two varieties. Greek, or Mediterranean Oregano is has a sweeter, more delicate flavor. Mexican Oregano is pungent, with a stronger, less sweet flavor. Mexican oregano, less sweet than its Greek counterpart, is perfect for the spicy, cumin flavors of Mexican and Southwest cooking.

 

Paprica - Paprika

Paprika is used extensively in Hungarian cuisine, and is popular both for flavoring meats and vegetables and as a brilliant red garnish for cream sauces and egg dishes. Paprika is made from ground red peppers and is often blended with cayenne to create a hotter product. Supplies of Hungarian paprika are currently scarce, but paprika produced in Spain is equally flavorful. Ingredients for Hot Paprika: Paprika and cayenne pepper.

 

Prezzemolo - Parsley

Parsley is grown all over the world, chiefly exported from Egypt. Because it helps bring out the flavor of other herbs, it is used extensively in herb blends such as Herbes de Provence. Parsley is probably the most popular and versatile herb available. Use parsley with any meats or vegetable, and in soups, sauces and stuffings.

 

Pepe - Pepper

Pepper is produced in Southeast India. Ripe pepper is allowed to ferment and dry, producing black pepper. Dried unripe berries are green peppercorns. White pepper is black pepper that has been soaked, the black outer husks removed. Pepper is perhaps the most versatile spice available. It is used to flavor almost any meat or vegetable dish, and is even used in some dessert recipes!

 

Papavero - Poppy Seeds

The ripe seeds of the opium poppy, Poppy seeds are grown in Holland. The tiny, blue/gray seeds are known for their nutty flavor and are used extensively in baking and in Middle Eastern and European cooking. Poppy seeds are used in baked goods and breads, to flavor noodles, and may be crushed and mixed with butter to make poppy seed butter.

They are SCD legal as long as you are symptom free.

 

Peperoncino - Red Pepper

Red pepper is a pungent, hot powder with a strong bite. Red Pepper is used to achieve the characteristically hot flavor of Mexican, Creole, Cajun, Thai, Szechuan, and Indian cooking. It also is used in chili, and barbecue sauce as well as meats, salads, and casseroles.

 

Rosmarino - Rosemary

Rosemary has a tealike aroma and a piney flavor. Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles. Rosemary is used primarily in Italy in lamb, pork, chicken, and rabbit dishes. Rosemary also enlivens lighter fish dishes, tomato sauces, and vegetables.

 

Zafferano - Saffron

Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor. Use it in Italian risottos, Spanish chicken, French seafood stews and Scandinavian sweet breads.

 

Salvia - Sage

Sage has a fragrant aroma and an astringent but warm flavor. Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States. Sage is a wonderful flavor enhancer for seafood, vegetables, breadsticks, cornbreads, muffins, and other savory breads (SCD legal breads from nut flours). Top swordfish, tuna, steaks, chicken, and turkey pieces with sage-lemon butter.

 

Sesamo - Sesame Seed

These cream or black colored seeds from the sesame plant are one of the world's oldest spices. Besides their use in baking, they are the source of oil, ground for tahini paste, and used commercially in margarine production. Black sesame seed is used in addition to or in place of regular white sesame seed for a different, more colorful appearance on breads and vegetable dishes.

Are SCD legal as long as you are symptom free.

 

Santoreggia - Summer Savory

Savory has a flavor somewhat like thyme, but is hotter and more peppery. It is a staple in poultry seasonings. Summer savory is commonly used with fresh garden vegetables, to flavor fish, and in sausages and stuffings. It is an excellent addition to vegetable juices.

 

Estragone - Tarragon

Tarragon, a lovely, aromatic herb, is associated mostly with French cuisine. An ingredient in Herbes de Provence, tarragon is popular in flavored vinegars, mustards and vinaigrette. Used in cream sauces, with vegetables, egg dishes and with chicken. It is an essential ingredient in Bernaise sauce.

 

Timo - Thyme

Of the more than 100 varieties of thyme, garden thyme is the most widely recognized for culinary use. Popular in cooking throughout the Mediterranean, thyme is available in leaf form, or ground for use in sauces. Thyme is used to flavor soups, stocks and stews, and is an essential ingredient in bouquet garni. Thyme is also good with vegetables, and adds excellent flavor to meat dishes cooked in wine and garlic.

 

Curcuma - Turmeric

Turmeric is used commercially to color mustards, butter and cheese. Its culinary uses are best know in the East, particularly India and China. Turmeric is used as a natural yellow coloring for soups and sauces, in rice dishes, and curry. Makes a nice garnish for light colored sauces.

 

Vaniglia - Vanilla

Vanilla, without added sugar, is legal, but avoid Vanillin in its pure form.