Quotes & Sayings About Food Spices

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it. — Alison Sweeney

In my travels, I also noticed that kids in Thailand like spicy food, and kids in India love curry. I'm hoping to introduce my son, Hudson, to lots of veggies and spices when he's young. I say that before he's started on solid foods, so it could be easier in theory than practice! — Curtis Stone

I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices. — Aarti Sequeira

What does cookery mean? It means the knowledge of Medea and of Circe,
and of Calypso, and Sheba. It means knowledge of all herbs, and fruits, and
balms and spices ... It means the economy of your great-grandmother and the
science of modern chemistry, and French art, and Arabian hospitality. It
means, in fine, that you are to see imperatively that everyone has something
nice to eat. — John Ruskin

The Daniel Plan focuses on the core food groups of healthy carbs, healthy fats, healthy protein, healing spices, drinks, and super foods. — Rick Warren

But what do I love when I love my God? Not the sweet melody of harmony and song; not the fragrance of flowers, perfumes, and spices; not manna or honey; not limbs such as the body delights to embrace. It is not these that I love when I love my God. And yet, when I love Him, it is true that I love a light of a certain kind, a voice, a perfume, a food, an embrace; but they are of the kind that I love in my inner self, when my soul is bathed in light that is not bound by space; when it listens to sound that never dies away; when it breathes fragrance that is not borne away on the wind; when it tastes food that is never consumed by the eating; when it clings to an embrace from which it is not severed by fulfillment of desire. This is what I love when I love my God. — Augustine

I am more of an herb guy than a spice guy. It comes back to a certain conservatism I have regarding food. The French are not big on spices; they use more herbs. I know the spices used in European cooking and use them in moderation. I am not going to serve a dish that is wildly nutmegged!" David Waltuck, Chanterelle NYC — Karen Page

There are very few men and women, I suspect, who cooked and marketed their way through the past war without losing forever some of the nonchalant extravagance of the Twenties. They will feel, until their final days on earth, a kind of culinary caution: butter, no matter how unlimited, is a precious substance not lightly to be wasted; meats, too, and eggs, and all the far-brought spices of the world, take on a new significance, having once been so rare. And that is good, for there can be no more shameful carelessness than with the food we eat for life itself When we exist without thought or thanksgiving we are not men, but beasts. — Mary Francis Kennedy Fisher

All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They're also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time. — Suzanne Somers

My yogurt was nestled into a bag, waiting to turn into aushak, and all around us were sausages and pastry, lollipops and spices, chicken and cheese. Any world that contained all this, I thought surveying our loot, was a very fine place. I felt reinvigorated, alive, optimistic. The though of getting back to work suddenly seemed like fun. — Ruth Reichl

I'm a big believer in cooking your own meals. It makes it much easier not only to ensure that you eat fresh foods but also to follow the second rule of eating (see previous chapter), which advises incorporating as many colors, tastes, textures, and aromas as possible into one's meal. Beyond those benefits, I feel that cooking celebrates self-respect, and it's especially important on the Warrior Diet. Through cooking, you can control exactly what you put inside your body. It's a creative process, where you use trial and error to determine what you like.You can use different herbs and spices to increase or balance flavors, aromas, and textures.You're not a scavenger on the Warrior Diet. — Ori Hofmekler

When I stopped eating meat, I fell in love with East Indian food - there's so much selection, and they use the most beautiful spices. — Laura Mennell

The biggest problem with Bill Schutz's food is his timidity with herbs and spices and some bizarre primeval fear of salt. — Marian Burros

She spent the afternoon typing up notes, answering readers' questions, and blogging about a new online source for organic cinnamon and nutmeg, either of which she could have used for testing the island recipe for Indian Pudding that afternoon. Both spices were produced from a tropical evergreen that, Cecily's miracles notwithstanding, did not grow on Quinnipeague, but since Indian pudding was a prized dessert here, Nicole refused to leave it out. Typically, Quinnie Indian Pudding called for cider molasses made from island apples. The recipe she had been given listed bottled molasses, which she supposed made sense, given its wider availability, though the taste wasn't quite the same. She made a mental note to ask Bev Simone about her supply of the real stuff. — Barbara Delinsky

Incidentally, the long-held idea that spices were used to mask rotting food doesn't stand up to much scrutiny. The only people who could afford most spices were the ones least likely to have bad meat, and anyway spices were too valuable to be used as a mask. — Bill Bryson

The sweet-smelling aroma of the island spices still hung in the air. It filled his nostrils and titillated his appetite all over again. His appetite drove him mad for something much more than food. — Luke A.M. Brown

But what do I love when I love you? Not the beauty of any body or the rhythm of time in its movement; not the radiance of light, so dear to our eyes; not the sweet melodies in the world of manifold sounds; not the perfume of flowers, ointments and spices; not manna and not honey; not the limbs so delightful to the body's embrace: it is none of these things that I love when I love my God. And yet when I love my God I do indeed love a light and a sound and a perfume and a food and an embrace - a light and sound and perfume and food and embrace in my inward self. There my soul is flooded with a radiance which no space can contain; there a music sounds which time never bears away; there I smell a perfume which no wind disperses; there I taste a food that no surfeit embitters; there is an embrace which no satiety severs. It is this that I love when I love my God. (Confessions 10.6.8) — Timothy J. Keller

Ingredients: 6 bananas If desired, spice it up with cinnamon, allspice, nutmeg, or even other fruits! Directions: Peel your bananas Add spices if desired Put bananas in a food processor and process until they attain a smooth, velvety texture. Place in freezer for 2 hours, until firmly frozen. That's it! How's that for easy? If you wanted to go one step further, you could also try grilling the bananas before you process them. The easiest way to do this is to slice them in half long ways, leaving the skin on. Grill them for about 2-3 minutes and then begin step one. Serves — Ivy Martin

Ounce for ounce, herbs and spices have more antioxidants than any other food group. — Michael Greger

I'd say, for me, it's cooking that gives me a space beyond music. I love food. And somehow, music and food go together so well. Cooking is very therapeutic. That preparation, the fragrance of spices, the wafting aromas - it just sweeps aside my depression, tiredness and name what you may. — Shreya Ghoshal

Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go. — Erma Bombeck

I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic; the spices are so sensuous. — Joe Perry

Inside, the box was divided into tiered chambers, each with a lacquered lid, and these held a selection of ground and whole spices: sage, turmeric, cumin, ginger, mustard, cinnamon, asafetida, mace, cayenne, and cloves. I felt like an emperor receiving the treasures of a new country. The odor rising from the box was like a clambering vine wrapping itself thickly around my head, musky with the deep minerals of the earth and dusting my shoulders with a rainbow of pollen. — Eli Brown

Despite a few exceptions, I have found that Americans are now far more willing to learn new names, just as they're far more willing to try new ethnic foods ... It's like adding a few new spices to the kitchen pantry. — Firoozeh Dumas

My energy and curiosity may be renewed but the larder isn't. There is probably less food in the house than there has ever been. I trudge out to buy a few chicken pieces and a bag of winter greens to make a soup with the spices and noodles I have in the cupboard. What ends up as dinner is clear, bright and life-enhancing. It has vitality (that's the greens), warmth (ginger, cinnamon) and it is economical and sustaining too. I suddenly feel ready for anything the New Year might throw at me. — Nigel Slater

The three most powerful seasonings are hunger, variety, and gratitude. — Neel Burton

Why would these English explorers search for these spices, yet never use them in their food?
7/14/09 interview with Peter Mancall, author of Fatal Journey — Jon Stewart

It's quite amazing to me, as I walk around a supermarket or a health food shop, to observe the number of Fairtrade choices: not just staples such as coffee, tea, fresh fruits and rice, but cocoa and chocolate, herbs and spices, honey, ice cream, and jams. — Sheherazade Goldsmith

Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses. — Joel Robuchon

Whereas once medieval Europe had adhered to a common Catholic religion, a common Latin language, and common well-spiced cuisine (at least, for the elite), the balkanization of the Christian world along national lines now meant that nations could no longer gather around the same table as easily as before. Even though it would take some years, the Europe-wide fashion for spices-as much as Latin-would be a casualty of Martin Luther's squabble with the bishop of Rome. — Michael Krondl

Peruvian food is so simple yet amazingly flavored with their traditional spices. — L'Wren Scott

My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall, where you can find cheap but wonderful fruit like mangoes, vegetables and spices. I didn't do much of the cooking, as Olympia did a lot - I was the under-chef and did some of the chopping. — Vince Cable

I have a trainer who comes three times a week and just listens to me moan ... and I keep fit and keep moving ... and I do watch what I eat. I am a vegetarian ... I can't eat crazy food. I'm highly allergic to onions and garlic and spices ... I've never had a pizza, never had a curry. — Ringo Starr

The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they're trying to keep out. — Calvin Trillin

Cookery means ... English thoroughness, French art, and Arabian hospitality; it means the knowledge of all fruits and herbs and balms and spices; it means carefulness, inventiveness, and watchfulness. — John Ruskin

I have a great love for cuisine, so I'm always interested in local food, and there are so many interesting dishes, spices and ingredients in India. — Romain Grosjean

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive. — Cat Cora

Cooking is like playing a violin. The bow is a tool used to play, as is the knives and other tools you use to prepare. (a chef's knife is even held in the same manner) Spices are the notes used in the score. The way the food is cooked and prepared is the rhythm and tempo. The ingredients are the violin themselves, ready to be played upon. The finished dish is the music played to its best melody. All of these things must be applied together at the right pace, manner, and time in order to create a flavourful rush of artwork and beauty. — Jennifer Megan Varnadore