organic spices and seasonings

[SamuelWilson]

I buy my organic spices and seasonings from Frontier because I am under the impression they are best as far as the right choice for raw foodist. Should I ask about the temperature each and every spice and/or seasoning was subjected to? It is an extensive list. Am I going to far to ask if ginger root was heated beyond enzyme destroying properties when it was converted to powder?

Spices and seasonings make up a small volume of my daily consumption of raw fruits and vegetables. Does anyone else question spices and seasonings as I am doing?

[exurb]

Samuel, different people have different philosophies, and things like spices and flavorings is why there's a lot of 99 percenters out there. The raw police aren't gonna arrest you or anything if you decide to use a spice here and there. ;)

I really check out all things I eat, and it is an eye opener how many things aren't raw. It's really important to me to check very well on anything I'm going to eat in quantity or on a regular basis, also I'm particularly careful about the rawness of nuts and oils, because I believe from reading some research that when you heat or oxidize an oil you're creating something completely different that can have dangerous properties, it's more than just degrading the enzymes.

For me what I do with spices is grow most of my own (it's very easy, they're mostly perennials that don't need any care). Then I just air dry them, they keep much fresher and tastier whole, then I powder them or crush them when I want to use them. I also bring a windowbox indoors every year with some main herbs to have them fresh in the winter (more of a money saver than for any other reasons).

Some spices we can't grow, so with those, I avoid those that are toasted, and also try to buy whole and raw then grind them as needed. I was amazed how much better cinnamon tastes when ground from the cinnamon sticks. Stuff like cumin I avoid the powders because cumin is usually toasted to bring out the flavor... I buy the raw cumin seed.

Some green herbs are actually freeze dried too, so with for instance parsley I only use the fresh. For ginger I just use the fresh, never the powder.

It's up to you, just thought I would share what I do. The herbs I grow and dry are marjoram, basil, oregano, 2 kinds of thyme, chives, tarragon, lovage, summer and winter savory, sage, and true peppermint. Only the basil and one of the savories aren't perennial. I am amazed how much better they taste than what you buy, even in the dried form. I also make my own cayenne from little cayenne chillies (they dry super easily).

You can also air dry leftovers from some fresh herbs you buy too.

BTW, I love buying whole pink peppercorns while we're on the subject of spices. I grind them in the coffee grinder... they're great in recipes.

[SamuelWilson]

exurb, thanks for your reply, I sure do appreciate it. I should start an indoor spice and herb garden.

[rawpriestess]

Hi, Dragggon and I grow all of our own herbs, and spices, the spices that we don't grow, we buy from Frontier and we have chosen to find out about them, they are dehydrated at 95degrees only. So, you are fine with them.

[RawTruth]

Great thread -- with a very balanced reply, exurb. Thanks!

[Punky]

Hi, Dragggon and I grow all of our own herbs, and spices, the spices that we don't grow, we buy from Frontier and we have chosen to find out about them, they are dehydrated at 95degrees only. So, you are fine with them.

That's good to know RP. thanks for doing the footwork!
I assumed they were dryed higher; now I know they are still raw. Yaa!
:D