When I was just married, many moons ago, I had really no idea which spices I needed to have to start up my healthy, tasty, nutritious cooking. Over the years, I have learned cooking with healthy recipes and this is what I have come up with as most necessary to start healthy cooking.

Remembering that spices have a shelf life, like any other food, you are able to tell by the flavor and color if the spice is old, and should be replaced generally every spring. Many of my spices don’t last nearly that long, as I use them far before they would get old.

BASIL

Fresh basil is used best for salads and pesto. Dried basil is best used for slow-cooked dishes such as crockery pot dishes, stews, soups, and even casseroles.

BAY LEAVES

Bay leaves are used to simmer in soups, tomato and sea food dishes. You know, my father never made a soup without a bay leave in it. Many Indian, Turkish and Italian dishes contain bay leaves as they are aromatic and woodsy. I buy them whole to simmer, and remember, they are not something to digest, so remember to look for them when the dish is finished cooking and remove them. I love that extra flavor a bay leaf gives.

CHILI

Every good cook require, chili powder, chili pepper flakes or, when in season, chili peppers red hot! Chili adds a real kick to any dish, for many ethnic dishes: Thai, Korean, Mexican/Southwestern dishes of meats, soups, stews cocktail sauces, eggs and seafood dishes. As I am North American, my favorite is a Chili Stew. Cayenne Red Pepper flakes are probably the most popular to use.

CINNAMON

Sweet Cinnamon is warm and spicy and used in desserts, pastries, puddings, fruits and spiced beverages. Cinnamon is also popular in Greek, Middle Eastern and Mexican mean dishes, sweet potatoes, carrots and squash/pumpkin. When cinnamon is used in beverages, the actual cinnamon stick is used for mulled wines, and the actual spice in powdered form is used to top coffee lattes, hot chocolate.

CLOVES

This potent warmer, tasty spice is a favorite in North America for pastries, curries, masalas. It is also used in Chinese five-spice blends, in chai teas, and for pickling. Years ago, cloves were thought to be a help in easing the pain in toothaches. I am so fond of the aroma of cloves.

CUMIN

Cumin is a warm, earthy flavor which comes in seed form and ground form. Cumin is a crucial savory spice for Mexican, Indian, Middle Eastern, Indonesian and North African and Asian foods Cumin seeds can be used to infuse rice dishes, and breads, or ground for cheese dishes, devilled eggs, stews, soups and chili, beans and cabbage dishes.

CURRY POWDER

Curry powder is a combination of many sweet and savory spices. True Indian cooks prefer to make their own curry, but our prepared blends have become most popular in North American cooking as we try to create Indian dishes.

Curry powder blend often includes coriander, cumin, chili, turmeric, ginger, mustard as well as some sweeter spices such as fenugreek, cinnamon, and cloves and cardamom. There are many different varieties.

Curry is used with meats, sauces, stews, soups, fruits, eggs, fish, seafood, poultry, creamed and scalloped dishes. My favorite is curried rice with poultry, but I must admit, I will use curry on almost any dish!

NUTMEG

Nutmeg provides a complex, sweet vanilla-like undertones to baked goods. Nutmeg compliments almost any dish that uses cinnamon. Nutmeg is sweet, but powerful and used in most baking of loaves, pies, cakes, as well as custards, creamed dishes and white sauce. A Christmas favorite is egg nog flavored with nutmeg. It is also used in fruits, vegetables, ice cream, hot milk drinks and frostings. I love the aroma of nutmeg.

OREGANO/MARJORAM

Oregano and Marjoram strong and aromatic spices used in both European and Mediterranean cultures. Oregano is a favorite in pasta sauces, pork, veal, fish, vegetables, seafood, tomato dishes, white sauces, ground beef and pork, Greek, Italian and Mexican dishes, chili, pizza, egg dishes and salad. With so much of a variety, one can see how a healthy kitchen cupboard must do with oregano/marjoram.

ROSEMARY

This flavorful, resinous, pungent herb is used in many European and American dishes. It marries well with many types of meat, such as lamb, poultry (my favorite), game meat, poultry stuffing, potatoes, sweet potatoes, carrots and squash, zucchini and quick breads. I have a favorite recipe with panini bread, pasted with olive oil, cut grapes in half place on bread, then salt with coarse salt and spread fresh rosemary leaves on it – toast in oven for 10 minutes at 250F degrees.

Cut pieces in triangles to serve. I love Rosemary leave for flavoring.

THYME

Thyme has a balsam-like flavour. It does not have the range as many other herbs and spices, but it still plays an important part in traditional French, Italian and American dishes. I use it with meat, fish and poultry, tomato dishes, stews, clam and fish soups, gravies and vegetables.

There is an entire catalogue of herbs and spices that we can load our cupboards with. I think that I have given you the basic ones to cook healthy hearty and nutritious meals. These are over and above sea salt and freshly ground pepper. As time goes on, and you learn more healthy recipes for healthy living while creating your scrumptious meals, you will add new spices and herbs. Remember, always, make certain your spices and herbs are fresh.

Argentina is South America’s second largest country, snugly situated between the Andes mountain range, the Pacific Ocean, and the South American countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being situated in such a manner, Argentina is exposed to many different cultural influences from all directions, including countries all the way across the Pacific. Spain took it upon themselves to permanently settle in the country in the late 1500s, and remained there until Buenos Aires formally emancipated themselves in 1853. One of the most remarkable differences between Argentine Cuisine and exotic cuisines from around the world is the heavy influence that the cuisine of the Italian and Spanish cultures had on it.

Startlingly enough, due to the influence of the Italian culture on the country of Argentina, Italian food staples such as lasagna, pizza, pasta, and ravioli are commonly seen on the Argentine table, at least in the country’s major cities. Unusually enough (when it comes to Italian food), white bread is also common, as are side dishes made of vegetables native to Argentina, such as potatoes, egglpants, squash, cucumbers, and zucchini.

Argentina is also one of the world’s leading producers of milk, wheat, corn, and meat (including, but not limited to beef, goat meat, pork, and lamb) so naturally, these things are very common in the Argentine dish. Argentine dishes are normally very high in protein, so grilled meats are commonly seen on a plate of Argentine food.

Empanadas, pastries stuffed with meat or cheese, are also an Argentine favorite. They are commonly served in Argentine restaurants, and are national favorites. Empanadas are normally eaten baked or fried, and are often served at parties or festivals as appetizers. The dessert version of an empanada usually consists of brown sugar or fruit such as apples or oranges.

In smaller cities, the foreign influences of Spain and Italy are less apparent. Milanesas, thin slivers of meat dipped in eggs, bread crumbs, and then fried in oil, are common fare in the rural areas of Argentina. Their simplicity makes them great snacks, but they can also be served as part of a meal piping hot served with mashed potatoes, or between two slices of bread as a sandwich.

The master chefs are more apt to return to the more classic, provincial style of preparing and cooking food, which bears more of a resemblance to Mexican cuisine than that of Italy. Bolder, more intense spices are used. Calling forth once more the Spanish influences in Argentina, Argentine cooks are famous for their tortillas; unlike the Mexican version of the tortilla the Argentines use potato dough, in contrast to the traditional Mexican corn or flour tortilla.

Desserts are more popular in these areas, as well. Dulce de leche (which roughly translates into “Milk Jam”), a sweet pudding of sugar and milk, is a popular dessert in Argentina. This lightly brown-colored pudding is eaten alone, or stuffed in cakes or pies. Sometimes the treat is also crystallized into a solid wafer-like candy substance.

can you give me a good Mexican receipt. and good Mexican or American dessert. thanks

One of the most exciting things you can learn at a cooking school is how to cook ethnic food. Ethnic food is a delicious treat, a break from the usual fare, and most people have at least one or two favorite ethnic cuisines. Unfortunately, ethnic restaurants can be expensive, especially if you would like to enjoy your favorite ethnic food more frequently.

The solution is, of course, to learn how to make your own ethnic food. Buying an ethnic cookbook and diving right in is overwhelming for most people, however: Cookbooks do not always do a very good job of explaining how to prepare a dish, as well as what goes into it. A better approach is to take classes at a cooking school. You will learn to not only prepare your favorite ethnic food, but also all of the little tricks of the trade that will make it look and taste more authentic.

Here is a sampling of ethnic foods that you can learn to make at your local cooking school:

Italian Cuisine

Italian food is an American favorite; almost every home you walk into will show its influence. Hardly any American pantry is without at least one box of pasta, and pizza and spaghetti are the favorite dinners of many picky children. There is a lot more to Italian food than pepperoni pizza and spaghetti, however. Your local cooking school can teach you how to make a variety of Italian pasta dishes, delicious sauces, and unique types of pizza.

Asian Cuisine

Not very long ago, Chinese restaurants were the only type of Asian food you could commonly find in America. In recent years, however, Asian cuisine has become more popular; Asian restaurants now offer sushi and other Japanese fare, Thai cuisine, and Vietnamese food, as well as the traditional Chinese. With popularity, though, has come an increased price. Fortunately, Asian food is not difficult to make, and can be learned by taking classes at a good cooking school.

Mexican Cuisine

Mexican food has also become popular in America, and the number of Mexican restaurants is increasing exponentially. Like Asian food, though, it is important to remember that these dishes are things that some people make in their own home on a daily basis. Cooking classes can teach you the techniques you need in order to make authentic tacos, burritos, enchiladas, and other traditional Mexican dishes.

Cajun Cuisine

Cajun food is like virtually no other ethnic cuisine. A traditional Louisiana cuisine, Cajun blends a variety of interesting tastes and savory spices, creating unique dishes such as gumbo and delicious desserts such as bananas foster. Surprise your family and delight your guests by learning to make this distinctive ethnic food at home!

Mediterranean Cuisine

Mediterranean cuisine includes food from Italy, Greece, and the Middle East. The special combination of tastes makes these dishes unique, but they are surprisingly easy to make at home. To learn how, sign up for classes at a high quality cooking school.

Indian Cuisine

Indian food has been gaining in popularity in recent years. Unique blends of spices make Indian cuisine aromatic and flavorful. There are several different regional varieties of Indian cuisine, including Madras (South Indian) style, North Indian style, and Tappas (Street Food) style. Classes at a cooking school will teach you how to find and combine the ingredients to create these distinctive dishes.

These are just a few of the exciting types of cuisine a cooking school can teach you to prepare. Ethnic food makes an exciting change from the typical fare, but it can also be fun to learn how to prepare these unique dishes. Whether you want to improve your marketability as a career chef or just learn to cook something new for yourself and your family, a cooking school can introduce you to many interesting ethnic cuisines.