Favorite spice mix?

do you guys know of any good spice mixes? You know, like Emeril's essence or Mrs. Dash or something. Trying to cut down on fat and salt.

You'll miss the salt for about 2 weeks after that you should be good to go.
REAL lemon and/or garlic are good to "liven things up" without salt.

My mom stocks some damn Sorta Salt ® but I think you just use more. Also, everyone is big on sea salt.

But, don't forget iodine! You don't want a big old goiter popping up.

Anything by Penzey's. Okay, I'll be more specific:

Sate seasoning
Pizza seasoning
Sunny Spain
Herbes de Provence
Zatar
Northwoods
Fox Point Seasoning
Greek Seasoning
Garam Masala


I also have about 40-50 individual herbs & spices from them, but you did specify blends.

Oh, and the obligatory Old Bay.

Oops -- just read the part about cutting back on salt. Many of my list above have salt; I'm going to leave the list anyways.

Here's the list of Penzey's salt-free offerings.

I've been enjoying Emeril's Asian Essence and Southwest Essence. Makes a great dry rub.

is Penzey's available in markets where you are?

I bought some Emeril "essence" and will try that. I'll look for the other suggestions!

I tried Emeril's Special Sauce once. It was awfully salty. :thepain:

lol

Clone thread / Favorite Spice Girl /

I wasn't kidding about the goiter.

Mayo Clinic wrote:

The most common cause of goiter worldwide is a lack of iodine in the diet. In the United States, where most people use iodized salt, goiter is more often due to the over- or underproduction of thyroid hormones or to nodules that develop in the gland itself.

http://www.mayoclinic.com/health/goiter/DS00217

Seriously, where are we going to get our iodine as we run screaming from salt?

You don't need much iodine at all. About 120 -150 micrograms a day. You could just talk about iodine for three or four minutes and have all you need for a few weeks.

From where does it come? Do the people in third world countries like Goiteria say "oogla boogla" and they have all the iodine they need for the day?

Not a spice mix, (sorta is, but not really) but any zesty Italian dressing is my favorite marinade for chicken breast about to be grilled.

Iodine is found in seafood and some vegetables (depending on the soil it was grown in.

I see. Didn't know that. Thanks. Don't tell my mom, she'll stop buying the real salt I love so much.

this stuff Rocks

I lol'd

Abundant use of lemon zest, either finely grated or whittled off more coarsely with a vegetable peeler.

Mrs. Dash's offerings are plenty good -- many of them good on popcorn. Salt-free Spike, quite nice with soft boiled eggs or in omelettes.

Cloud;645304 wrote:

is Penzey's available in markets where you are?

I bought some Emeril "essence" and will try that. I'll look for the other suggestions!

Penzey's has brick-and-mortar stores in select cities; I've been to the one in Columbus. But most of their business is mail (or internet) order.

Totally worth it.

Also have a look at http://www.myspicesage.com/ a little bit cheaper.
I use a knockoff of Tony's that I make. Low salt. Will post if anyone wants.

Most Recent Recipe Thread crosspost maybe, Buster? It wants a bump.

It's also got the basic curry powder mix I use.

I really like Old Bay seasoning and Lizano Salsa.

Old Bay is good on corn on the cob, and popcorn. Either one with shaker cheese.

You should try that hot sauce I posted in #6 on corn on the cob. It's looks sooo pretty, and it'll burn your face right off your head.

I like Morton's Nature's Seasonings. I put that shit on every thing . Every thing meat that is.

I used to buy mixes. Now I make my own. Lots of those commercial buggers have MSG in 'em which is why they taste so good. I don't eat MSG anymore (no more blinding headaches either!).Make your own.

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I just tried some of this today. It has a very nice blend of flavors. A tangy barbeque taste with a hint of smokiness, and although not as hot as the original Tobasco, it still has plenty of heat.

Antioxidant-rich spice mix shows potential for heart health

Cooking hamburgers with a polyphenol-rich spice mix may reduce the content of compounds linked to heart disease and possible cancer, says a new study.


Using a spice mix similar to that used in the East Indian spice blend, researchers from the University of California, Los Angeles report that hamburgers were subsequently found to contain significantly lower levels of lipid-peroxidation products, claimed to produce off-flavours and linked to promotion of the processes of atherogenesis and carcinogenesis.
“The ingestion of high-fat foods that contain lipid-peroxidation products can lead to increases in plasma concentrations of malondialdehyde as well as other cytotoxic and genotoxic compounds,” explained the researchers, led by David Heber from UCLA’s Center for Human Nutrition.
...
The new study* was funded by spices and seasonings company McCormick and Company, and involved 11 healthy volunteers. The participants consumed either burgers seasoned with a spice blend, or a plain burger in a randomised manner. Malondialdehyde (MDA) in the burger, and in the urine and blood of the participants was used to measure the degree of lipid oxidation.
Levels of MDA were reduced by 71 per cent in the spiced burger, compared with the plain burger, and this was associated with a 49 per cent reduction in urine levels of MDA following consumption of the spiced burger, compared with the plain burger.

*Antioxidant-rich spice added to hamburger meat during cooking results
in reduced meat, plasma, and urine malondialdehyde concentrations

Background: Emerging science has shown the effect of oxidation
products and inflammation on atherogenesis and carcinogenesis.
Cooking hamburger meat can promote the formation of malondialdehyde
that can be absorbed after ingestion.

Objective: We studied the effect of an antioxidant spice mixture on
malondialdehyde formation while cooking hamburger meat and its
effects on plasma and urinary malondialdehyde concentrations.
Design: Eleven healthy volunteers consumed 2 kinds of burgers in
a randomized order: one burger was seasoned with a spice blend,
and one burger was not seasoned with the spice blend. The production
of malondialdehyde in burgers and malondialdehyde concentrations
in plasma and urine after ingestion were measured by
HPLC.

Conclusions: The overall effect of adding the spice mixture to
hamburger meat before cooking was a reduction in malondialdehyde
concentrations in the meat, plasma, and urine after ingestion.
Therefore, cooking hamburgers with a polyphenol-rich spice mixture
can significantly decrease the concentration of malondialdehyde,
suggesting potential health benefits for atherogenesis and
carcinogenesis.

Composition of the spice mixture
Spice Percentage Weight
g/burger
Cloves, ground 4.34 0.5
Cinnamon, ground 4.34 0.5
Oregano, Mediterranean, ground 26.17 3.0
Rosemary, ground 4.34 0.5
Ginger, ground 10.86 1.2
Black pepper, ground 6.51 0.7
Paprika, ground 30.44 3.4
Garlic powder 12.99 1.5
Total 100.0 11.3

Is it commercially available?

could we get rich selling it?

I am not putting cinnamon, cloves, oregano or ginger on any burger I eat.

i BET IT'S DAWESOME!

you first

Make up your own mix then, UT... result, a seasoned slider!

This is certainly news.