Flavouring with SPICES and HERBS

Our Pure Beef Bone broth is naturally neutral in taste and a great way to get the flavour in your cup of broth depending on how you are feeling.

Prepare a cup of Bone Broth.

Stir 1 tsp of concentrated rich Pure Beef Bone broth into 100 ml of hot water.

Remembering that our bone broth contains 12% Naturally evaporated sea salt.

Then experiment by adding your own flavours. We have listed some benefits that an array of Herbs and Spices offer. So depending on if you just need to boost your immunity system, or want to relieve joint pain you can add a variety of herbs and spices to your broth.

Flavouring with Herbs

You can combine any of the herbs listed below, remember if you are starting our using herbs and spices in your cup of broth just start with small amounts like 1/8 tsp and sample your broth as you go along.

Basil – has been shown to have beneficial properties for type 2 diabetes, cholesterol, pain, stress, ulcers and high triglycerides.

Bay Leaf- is great for joint pain, indigestion, ulcers, and arthritis, treating cancer, regulating cholesterol and triglycerides as well as blood sugars, and can even repel mosquitoes for up to two hours.

Dill- provides great flavour for fish, vegetable dishes and dressings. It can support healthy digestion, aid in bone density and create calm energy.

Lemongrass- offer a hint of sour flavour to balance out a dish, we use in pates, desserts and other recipes. Lemongrass is an anti-anxiety remedy and has been shown to have beneficial effects for type 2 diabetes, epilepsy, insomnia, cancer, cholesterol, thrush ( oral candida infection) high triglycerides, and vaginal yeast infection.

Marjoram -packed with nutrients and antioxidants, rich in vitamin A & C, contains a good helping of minerals like calcium and iron. Aids digestive health, women's health, stress and anxiety.

Mint- is wonderful for digestion anxiety fatigue, nasal congestion, menopause, menstrual cramps and allergies.

Oregano - it is said to aid digestion and alleviate congestion. It is an excellent source of protective antioxidants.

Rosemary- has been shown to reduce anxiety alleviate pain in arthritis and help lower blood sugar. It also helps improve your memory and protect your skin from the sun’s UV radiation.

Sage- has been shown to reduce anxiety, alleviate pain in arthritis and help lower blood sugar. It also benefits herpes, cancer, ulcers, psoriasis and eczema.

Tarragon – is a good source of antioxidants, minerals and vitamins A, B complex and C. It can help with heart and eye health and reducing blood sugar levels.

Thyme- is a very flexible herb that we use almost daily in our kitchens. It’s been shown to be anti ageing and good for the heart, colds, colitis, bacterial infection and ulcers.

Flavours of Spices

Most spices blend together, and you really can’t go wrong. So, use your intuition and your senses as you create your own broth drinks.

Allspice – is a flavorful and high antioxidant spice. It helps with menopause and high blood pressure and contains more than 24 healing compounds.

Caraway seeds – help with digestion, constipation, acid reflux, and regulating cholesterol.

Cardamom – helps with asthma, constipation, bad breath, and indigestion, and has been shown to lower blood pressure and histamine.

Cinnamon – is anti-inflammatory, helps promote healthy bacteria in your gut (those good guys that help you digest and assimilate your food) and keeps your blood sugar stable. It can also help with heart health and can prevent diabetes.

Clove – is great for your teeth and gums, helps fight bad bacteria like H pylori (responsible for ulcers) and can inhibit viruses like herpes and hepatitis C.

Coriander helps regulate digestion, bloating, cholesterol levels, blood pressure, skin issues (such as rosacea or eczema) and vaginal yeast infections.

Cumin- has beneficial properties for cancer, epilepsy, type 2 diabetes and bone health.

Fennel – can help with arthritis, calms cramps (including menstrual cramps) and colic and is a powerful digestive aid and anti-inflammatory.

Fenugreek – has been found to help with weight loss improved moods, blood sugar balance, cataracts, kidney stones, and gallstones. It can also help prevent or reverse non-alcoholic fatty liver disease.

Ginger – is an anti-inflammatory spice that can help with arthritis, nausea, morning sickness, and migraines. It is also amazing for your digestion.

Nutmeg – can protect your skin from wrinkles due to the breakdown of elastin in the skin and skin-damaging ultraviolet (UV) rays, provides anti-anxiety and anti-depression benefits and inhibits the viral cause of diarrhoea. And some studies have found that nutmeg has aphrodisiac activity and increases libido.

Paprika – helps with indigestion, cardiovascular health, and circulation; is anti-bacterial and anti-inflammatory; and contains vitamins A, E, K and C.

Saffron – has been shown to help with mood issues (such as depression and anxiety) insomnia, blood pressure, menstrual cramps, multiple sclerosis, Parkinson’s disease, memory issues and erectile dysfunction.

Turmeric – is wonderful as an anti-inflammatory if you’re experiencing arthritis swelling or inflammation around your menstrual period, or any other autoimmune-type symptoms. Incidentally, it’s wonderful for your skin and a natural anti-wrinkle remedy. It can also protect against radiation from the sun or x-rays.

5 Easy steps to become a Herb and Spice blender for your broth.

  1. Treat yourself to some well-loved staple herbs and spices from the list supplied.
  2. Use the herbs and spices and notice how they taste. Notice the difference, you will be able to see which flavours work best for you and how they make your body feel.
  3. Use your senses; Smell the herbs and spices and then smell the broth you’re making. The scent will let you know if the spices and herbs go together. Notice the sensations in your body as you taste the food. Does it make you feel satisfied? How do you feel? Your intuition will guide you to the herbs and spices you feel most drawn to, sometimes you will pick spices with the medicinal qualities your body needs.
  4. Start small, if you only put in a little of a herb or spice, like 1/8 tsp, you almost can’t go wrong, taste the broth as you mix it in and if you feel it needs more flavour, just add a bit more.
  5. Just go for it! Experiment.

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