Storing a non-toxic spice rack

Someone recently asked me what was wrong with sassafras; I did not include this item in the main spice section of my book. My response was that if you bought it from a store, it was probably fine. The FDA banned its use because it contained safrole, which causes liver damage and some types of cancer, if taken over a long period of time. The root extracts of the plant do not contain this substance and are therefore still used to make tea and root beer. I would not use it in nature, because the leaves can contain safrole.

When I was deciding which spices and herbs to include in the book, the items I felt were concerning were placed at the back of the spice section and defined. Licorice, MSG (monosodium glutamate), rue, and sumac were also defined as flavorings to be avoided, regardless of the fact that they may have some positive uses. Even common herbs and spices, such as juniper, lovage, and nutmeg, can cause problems.

You would think that as common and popular as black licorice is, it would be perfectly safe to eat. The twisted sticks that you may find irresistible are made from the juice of the root and are concentrated by boiling. It is also available as a capsule, extract, tincture, tea, lozenge, ointment, whole root, and juice. The side effects and the list of people who should not The use of this substance is prolonged, from pregnant women to diabetics, including people with high blood pressure or eye problems. If you have any disorders or are taking any medications, be sure to tell your doctor before using or taking licorice in any format.

With that said, it’s important to note that licorice is second only to ginseng in the Chinese stock of natural medicines. It seems to have as many benefits as drawbacks. It loosens mucus and is therefore good for coughs, sore throats, food poisoning, and liver and stomach disorders. It strengthens your immune system and fights herpes, cold sores, fungal infections, digestive ulcers and viral hepatitis. It is considered an antioxidant.

Some people have told me that MSG (monosodium glutamate) is good for people. From all the studies done, it still appears that although some people have reactions to MSG, it is still an acceptable ingredient for food companies around the world. That’s hard to explain to someone like my husband, who reacts with severe headaches. It occurs naturally in meats and in fermented foods, such as cheese or soy sauce, and the FDA does not require labeling of anything that occurs naturally. All you can do is read the labels and try to avoid it if you have a reaction.

Rue leaves smell bad, so bad that it repels cats. Its bitter taste has virtually halted its use as a culinary herb. Its bitter taste has virtually halted its use as a culinary herb. Can be dangerous in large quantities, but acceptable if only a sheet or two is used. It can cause miscarriages in pregnant women and can cause severe burns and blistering on contact with the skin. In fact, it contains a substance that is used as an abortifacient in horses. No longer available in grocery stores, it’s easy to avoid. Ethiopians and Mediterranean countries are the main culinary users.

Sumac berries have a sour, tart fruity flavor. You may have heard of poison sumac, which makes you break out like poison oak or ivy. For this reason, sumac is not available in most stores. In the kitchen the berries can be used in everything and mix well with onion and olive oil. It is mainly used as a replacement for lemon juice or vinegar.

Juniper berries are the source of the gin. Three to four crushed dried berries are used to flavor roasts and stews. Extensive use can cause kidney damage. Never eat raw berries. Ask your nursery if you can use the berries from the juniper bush you buy from them for drying and culinary purposes. If in doubt, do without. The berries are high in natural insulin, decrease fertility and should not be taken by pregnant women. On the plus side, it has been used for gastrointestinal problems and urinary tract infections.

Celery is a culinary herb that has a strong, lemony flavor, similar to celery. It can overwhelm other flavors and in large amounts it can harm the kidneys. Pregnant women should not use it. It is also known as giblets and is used to flavor eggs, soups, stews, and salads. Its seeds are used in breads and cakes.

Although high doses of nutmeg can be poisonous, our typical use in baking has no effect. Animals seem to be more sensitive and therefore you should not feed dogs eggnog. In high doses it can cause long periods of sleepiness and dehydration. To be safe, I would avoid letting young children drink large amounts of eggnog.

Like everything else, moderation is the key to happiness and well-being. If you don’t read labels and don’t understand what’s in what you’re eating, excesses can inadvertently cause problems. Knowledge is power. Read more about what you eat, and remember that most of the spices on your spice rack will not only tantalize your taste buds, but are also packed with good-for-you vitamins and nutrients.