Herb and spice information

[WSM]

Hi all

I have just found out some information regarding herbs and spices from my consultant. I asked as I like to develop recipes and wanted to know what I should and shouldn't use.

If you're at all worried or have any questions about the list below, I recommend you contact your consultant and check with them.

This is on top of no fennel...

"I have just found out much to your disappointment that:

Hibiscus and rosehip, adjuka, kalonji, all spice, chinese five spice, wattle seeds and curry leaves, galangal, juniper berries, lemon myrtle, saffron and sumac are not permitted on the Program.

Mustard seeds are permitted"

So, watch the recipe space. shuki, I'll work soemthing things out for you hon! And Kenga, I'll see what I can do with mustard seeds! Bear with me...

Vicki

[kenga]

Thank you for this Vicki - I'll be waiting patiently for your mustard seeds miracle!
[In the meantime I'll just enjoy 80% of my meals with chilly flakes and/or garlic and/or lemon!

[carrieanne_c]

thanx wsm!

[mumandnana]

Hi Viki, thank you for this info,it is very helpful.One query on the curry leaves, we must not be allowed any curry because it is made from curry leaves ?

[WSM]

Not sure - I'd give your consultant a call and check with them. I asked why and was given a VERY vague answer... something about upsetting the hormone balance (i.e. don't know) and Dr Cohen would be the only person who could answer that, and that's not possible... Frustrating? Hell yeah!

Sorry I can't help more!

[shuki]

YAYYYYYY!
Hey Kenga - I do a mustard seed and cabbage with a pinch of salt dry fry. You could add chilli. Kind of a twist on an indian side dish - although not as convincing as it lacks some key ingredients - oil being one.

[asy]

CURRY POWDER IS PERMITTED ON THE PROGRAMME!!!!!

Curry leaves are not.

[WSM]

Hi all

There was a statement in my book/info I received that stated I could have some herbs and spices. It then named a couple and finished with 'etc'. To qualify exactly what that meant, in addition to the other yes/no answers I received and posted, here are some more:

"The answers that I have sourced for you are:

Cardamom – yes
Cloves – yes
Cumin – yes
Coriander – yes
Parsley – yes
Cassia – yes
Jasmine tea – yes

I will find out for you regarding Bay leaves, Oregano and Thyme."

I questioned cumin as we're not allowed to have black cumin seeds and also cassia as it is a different version of cinnamon (still a bark but produced in different countries and often confused - cinnamon is paper thin and has many layers in its roll where as cassia is often one thick piece of rolled bark).

A good source of info to find out about pure herbs and spices is: www.herbies.com.au Ian Hemphill is an authority on the subject, has written a couple of books and his products are used widely. Also, if you watch Masterchef, it's what they are using. You can purchase any of his products online and I highly recommend them.

I hope this helps! I'll start posting some decent recipes now that I feel more comfortable about what I put into things.

Vicki

[WSM]

*bump*

Also added to the list in the yes column are bay leaves, thyme and oregano.

vicki

[C-JAYE]

Hi WSM - thanks for your post in my diary, I have done some more investigating and allspice substitute is equal parts cinnamon, nutmeg, cloves and black pepper!

[WSM]

Interesting! I'd definitely like to see how it goes with the mince and cabbage!

[Chrissie]

I have a question about spices - are we allowed Cayenne Pepper and are we allowed Paprika?

[WSM]

Hi Chrissie. No, not allowed cayenne pepper!!!! However, yes, we are allowed paprika. You can also use chilli - flakes and powder, as well as small fresh chillis (not green ones).

Vicki

[Chrissie]

Hi WSM Thanks for the reply. SO relieved we can have paprika and chillis!!

[divineparadise]

How about garlic powder? I read mixed views on this one. Is it allowed?

[Chrissie]

According to my diet / customer guide I am allowed garlic - its listed under spices.

[foggyduo]

My program says YES to garlic and garlic powder - but in small quantities. I believe if it is fresh garlic, it should be weighed with veg allowance. In powder form, it should not exceed the one teaspoon max of all dried herbs together.

[WSM]

Exactly right ladies! Any fresh produce (herbs, ginger, garlic, chillis) should be weighed with the veg allowance. All dried products (herbs and spices, including garlic powder or garlic granules) should not exceed 1 tsp per day.

[divineparadise]

great to know that although I have still yet to find the allowed off-the-shelf curry powder or a spice place in Singapore that would make customised curry powder for me.

[WSM]

Hey DP. By definition, a 'curry powder' is a mixture of herbs & spices. In Indian cusine they tend to call these spice mixes 'masalas'. Or, if you visit places such as www.herbies.com.au you will find reference to different types of curry powder.

There have been a few good recipes put up for curry powders, but just be careful of what's in them. I think Caro investigated allspice (so good, but unfortunately not Cohen's approved) and a substitute was cloves, cardamom, nutmeg and black pepper (off the top of my head). Build on that (but use white pepper instead) and incorporate cumin, coriander, salt, chilli etc... you can really make up your own. Pretty well most of the curry powders on the shelves contain something un-Cohen friendly (most good things such as curry leaves (different to curry powder) and fenugreek).

Do you have a spice market near by that you can buy the spices individually? If not, check out herbies - link above - I've bought from them off the web and they are safe. Just check if they'll post to Singapore. I can't see why not!