HERBS AND SPICES

All cultures use herbs and spices in their cuisine. China is no exception. Some, such as ginger, cilantro, and garlic, have been used since antiquity. Others, like red or cayenne pepper, made their way to China after their discovery on the American continent, and have been used with great successever since. Herbs and spices serve two main purposes. They add or enhance flavor and they exert specific therapeutic effects. These effects are different for every herb and spice. Cinnamon and pepper, for example, are Yang and hot, peppermint and marjoram are Yin and cool.

Basil

Pungent (Metal), warm, ascending Yang

Basil promotes circulation of qi and blood, helps digestion, and reinforces the lungs, spleen, and stomach. Basil is not common in China. It is, however, known to traditional medicine, and is sometimes used as a treatment for abdominal pains, bloating, and diarrhea. Protein, 0 g; Fat, 4 g; Fiber, 0 g; Carbohydrate, 2 g; Vitamin A, 80 IU; Vitamin B1, 0 mg; Vitamin B2, 0.2 mg; Niacin, 0 mg; Vitamin C, 20 mg; Calcium, 140 mg; Phosphorus, 10 mg; Iron, 11.8 mg

Cilantro (coriander or Chinese parsley)

Pungent (Metal), warm, Yang

Cilantro is used as a seasoning in many dishes, and particularly with seafood. Besides enhancing the flavor, cilantro serves to balance the cold effect of clams and crab. Cilantro’s strong smell and flavor makes it a valuable breath freshener. It is also used in China to quicken the rash in measles: you can either wash the patient with a warm cilantro brew or use it liberally when preparing the patient’s food. Protein, 0.16 g; Fat, 0 g; Fiber, –; Carbohydrate, 0.16 g; Vitamin A, 185 IU; Vitamin B1, 0 mg; Vitamin B2, 0.02 mg; Niacin, 0 mg; Vitamin C, 0 mg; Calcium, 6.7 mg; Phosphorus, 1.6 mg; Iron, 0.13 mg

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