Bay Leaf: Herbal, slightly floral, and somewhat similar to oregano and thyme, bay leaf is a must-have for soups and stews. When cooked with water or broth, it adds an understated bitterness that lifts and lightens heavy soups and stews. Bay leaf is a good source of vitamins A, B6 and C, which are known to support a healthy immune system.
Cumin: With its slightly sweet, warming flavor and nutty taste, cumin pairs well with chili flakes in chilis, as well as other recipes. In addition to being used in Mexican soups and stews, like pozole, it is a key ingredient in many Middle Eastern dishes. Cumin has been known to aid digestion, boost immunity and support weight loss. It has also been used over the years to treat insomnia and respiratory disorders, as well as anemia, due to its iron-rich properties.
Turmeric: This is the ingredient that gives curry its yellow color. It’s earthy yet bitter, almost musky, peppery spice makes it perfect for savory curries, chicken and vegetable soups. This powerhouse spice is packed with antioxidant, anti-viral, anti-bacterial, anti-fungal, anti-carcinogenic, anti-mutagenic and anti-inflammatory properties.
FRESH, FRAGRANT HERBS
Fresh, hearty herbs like rosemary and thyme are often used in longer-simmering dishes, which make them perfect for soups and stews. Other fresh herbs, like parsley, cilantro, mint, chives and basil, add freshness and are often added at the end of cooking or when serving. Give these fresh herbs a try: