herbs and spices

source: http://www.hi-tm.com/Documents/Spices.html



good source!




Do spices and herbs contain sodium?
Yes, most foods contain some naturally occurring sodium. However, most spices and herbs have less than five mg. of sodium per serving. Most people will consume about 2400 to 3000 mg. of sodium in one day. If you want to reduce your sodium intake and increase the flavor in foods, experiment and add more herbs and spices to your meals.

If our Foodservice wants to begin adding more herbs and spices to our foods, how much should we use?
The proper amount will depend on the product and the spice or herb. Begin by adding about one teaspoon per 12 servings. This is a minimal amount and more can be added if additional flavor is desired.

If our Foodservice is trying to avoid concentrated sweets, what spices could we use to provide additional flavor to fruits and desserts?
Cinnamon, cloves, nutmeg, ginger, allspice and vanilla are all excellent for enhancing the aroma and taste of food. Begin by adding 1 teaspoon per twelve servings and adjust if desired. Try these spices with apples, bananas, fresh fruit, ginger bread, cobblers and warm beverages.


source:http://www.spiceadvice.com/foodservice/durkee/herbs/topte.html






oil
What can I substitute for sesame oil?
A. If you must, substitute peanut oil or some other oil. But you’ll miss the point. Sesame oil is an important ingredient in many complex Asian dishes, is used more broadly in dressings and sauces, and with its high smoke point, is great for frying and sautéing. But the reason sesame oil is specified in recipes is because of its taste, for which there is no adequate substitute.
You should be able to find sesame oil in the ethnic food section of even quite modest supermarkets. There are also many version available online, including:
Sesame Oil
Pure Sesame Oil
Toasted Sesame Oil
Sesame Oil Blended with Canola Oil
Sesame Oil Blended With Soybean Oil

source:http://www.ochef.com/224.htm