One of the fastest growing elements of the food business is the move toward organic foods and specifically the use of organic spices in the kitchen.

No question that a large part of this increase has been driven by consumer health issues. A major study, published by the National Research Council in the early 90's determined that for children and infants a major source of exposure to pesticides is through diet. For most consumers, anything labeled organic means "without chemicals: and that is a key requirement. When foods and spices are labeled by the USDA as Certified Organic it means those products are grown on land that has not had synthetic fertilizer, insecticides or herbicides applied to it for a minimum if three years.

Organic farmers and producers of organic spices and herbs work well beyond the rules governing certification. They are committed to the health and well - being of the people who do the work, the environment, and those of us who choose to buy organic. The very best producers work continually to restore and enhance Mother Earth, respect the balance of nature, and the integrity of the foods that are being resourced. They focus on growing practices and use terms like "sustainable agriculture" to define how they look at the need to protect the land for the future.

Producers are focused on the ensuring that their products meet the standards for sourcing that are in compliance with the National Organic Standard and meet the standard for the Quality Assurance International (QAI). Without the QAI stamp of approval, consumers can not be certain that they are buying organic.

Organic products will typically cost 10 - 40% more than similar conventionally produced stuff, so it is no surprise that organic foods only account for 1 -2 % of the total food sales worldwide. Organic food and specifically the use of organic spices is the fastest growing sector of the American food market, out distancing the growth of the conventional market by a substantial number.

Bottom Line, if you choose to buy organic "anything" its likely you have a concern for your health, want to know that the product has been grown and harvested with a concern for the environment and are willing to pay a little more for it.

Stocking your spice rack with organic spices and herbs fits with these criteria and adds one extra element to your decision...the taste! Certified Organic Spices, properly packaged and date stamped fresh will add noticeable difference to your cooking and palette.

Doug Stranahan is the owner of http://www.organicspicesrack.com/ and knows the importance of picking the right organic spice for the right job.

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If you eat out a lot, chances are you are not eating enough vegetables. Even if you are a diehard salad fanatic, it is often difficult finding a side salad with anything other than head lettuce, a slice of tomato and 2 shavings from a carrot. You know what I mean. To be perfectly frank, you might be better off just drinking a glass of water, since head lettuce has almost no nutritional value.

Since head lettuce is cheap, it is unlikely you are going to find much variety in a side salad from a less expensive or chain restaurant. That doesn't mean you can't make it taste a whole lot better. You can make your own Veggie Blend of flavor to add to any salad. Combine the following: 2 teaspoons each of basil, chervil and marjoram, 1 teaspoon each of celery seed and tarragon. Dried herbs are better than ground. Mix them up and put them in a spice jar with a shaker top and keep that in your purse. Try it at home first and adjust depending upon your likes and dislikes.

Although I like to mix up a variety of veggies in my salads, I also like picking a particular vegetable and trying to spruce it up flavor wise. Asparagus is a great veggie. It is low in sodium and calories and high in vitamin A. Try it with orange slices or bacon bits in a salad. Sauté asparagus with peanut oil and chopped scallions. Add wedges of tomatoes and soy sauce and serve over pasta. Mushrooms also go well with asparagus. Add some toasted sesame seeds and lemon juice to asparagus for a side dish. Eggs and asparagus are a great combination for breakfast. Spice them up with savory, tarragon and chives.

Broccoli is another vegetable that is very low in calories and high in vitamins A and C. It also contains calcium and iron. I like a blend of mustard and cheese with broccoli. It makes a great dip if you want a healthy vegetable-based appetizer. As a side dish melt a little butter in a pan and add some cheddar cheese and mustard to taste. I use a similar blend to "devil" my eggs. Don't fuss taking the yolks out and blending them with mayonnaise. Just cut the eggs in half lengthwise and dribble them with a heated mustard and low fat canola butter combination for simplicity. For those of you who love crunch in their food, add toasted almonds and celery to your broccoli side dish.

Carrots are not just for rabbits. Add cinnamon and cloves to a little melted butter and perk up those cooked carrots. Add pecans or some tart apples for even more crunch. I used to dip raw carrots in peanut butter as a snack, when I was in college. Now I use carrots mostly when I'm making a stew or soup in the crock-pot.

These combinations should get you thinking and experimenting with your vegetables. They don't have to lie in your plate naked. Dress them up. Remember that sweet vegetables combine well with a contrasting hot spice, like paprika, cayenne, chili powder, curry powder or onions. You may also use complementary sweet spices, like cinnamon, cloves or ginger. No matter what you use, your body will thank you for finding just the right "outfit" for these fashionably flavorful foods.

Copyright 2011 by Linda K. Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, you can turn to a food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are also included. To learn more go to http://bellwetherbooks.com/

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