Highbrow Magazine - spices https://www.highbrowmagazine.com/spices en Top Food Trends for 2022 https://www.highbrowmagazine.com/19093-top-food-trends <div class="field field-name-field-cat field-type-taxonomy-term-reference field-label-hidden"><div class="field-items"><div class="field-item even"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div></div></div><span class="submitted-by">Submitted by tara on Mon, 01/03/2022 - 11:37</span><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1spices_maureen_barlin-flickr.jpg?itok=-kvzpXl4"><img typeof="foaf:Image" src="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1spices_maureen_barlin-flickr.jpg?itok=-kvzpXl4" width="480" height="320" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">As people continue to place renewed focus on their wellness, their eating and drinking habits are transforming. Many people are seeking out delicious foods and beverages that are also wholesome, which has influenced the top food trends for 2022. “Better-for-you” foods and flavors can be found throughout these burgeoning trends.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Spice is nice</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Bring on the heat in 2022. People's love of spice is soaring, from interest in growing hot peppers at home to visiting new restaurants known for spicy dishes. People are searching for new recipes such as those from India, Jamaica, and Thailand and making them at home. Adding spice to foods for flavor is a healthier alternative to salt and butter, and hot foods may stimulate your metabolism, so this hot trend is also a healthy one.</span></span></p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/1food_brandpoint.jpg" style="height:400px; width:600px" typeof="foaf:Image" /></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Powdered nut butters</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Nut butter lovers rejoice — you can get satisfying protein and enjoy your favorite flavors without all the fat and unnecessary ingredients. <a href="https://pb2foods.com/" style="color:#0563c1; text-decoration:underline">PB2 Foods</a> is the original creator of powdered peanut butter, now offering a variety of plant-based products such as almond and cocoa butter that are certified gluten-free, kosher, vegan, and non-GMO project verified. Some of their newest innovations are cashew powder and PB2 Pre+Probiotic formula for digestive health. </span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Super premium beer</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">When it's time to enjoy a cold one, more people are putting extra thought into what's in their glass. <a href="https://www.islandbrandsusa.com/" style="color:#0563c1; text-decoration:underline">Island Brands USA</a> is one example of a brewing company that’s churning out better brews, using only all-natural ingredients, no GMOs, and zero fillers or artificial flavors to create their beers. One of the brand’s clean options is Island Active, a light lager that has just 88 calories and 4.2 percent alcohol by volume, so you can enjoy each sip guilt-free. </span></span></p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/3beer_sonja_maric-pexels.jpg" style="height:400px; width:600px" typeof="foaf:Image" /></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Reducitarian diets</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">Many people prefer to eat less meat and animal products but don't want to opt for a fully vegetarian or vegan diet. This is called a reducitarian diet: making the active choice to reduce consumption of these types of foods. When reducitarians do purchase or consume meat or other animal products, they opt for higher-quality options, such as organic dairy and grass-fed meats. Interested in getting started? Adopt a few days a week to go meatless and try interesting new recipes, such as ones that feature mushrooms, beans, or eggplant instead of meat.</span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Alternative snacks</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif">You crave the crunch of your favorite potato chips and salty snacks, but you know you could be making a healthier decision. HA! Snacks is your answer. Standing for Healthier Alternative, these snacks are non-GMO, gluten-free, and vegan, with plenty of flavor and nutrition. Choose from Churro Loco, Cheddar Cheese, Spicy Chili Lime, BBQ Sauce, and Sour Cream and Onion. </span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong><em>This article was originally published by Brandpoint. It’s republished here with permission.</em></strong></span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Highbrow Magazine</strong></span></span></p> <p> </p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><strong>Image Sources:</strong></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><em>--Maureen Barlin (</em><a href="https://www.flickr.com/photos/59275783@N04/5853164750" style="color:#0563c1; text-decoration:underline"><em>Flickr</em></a><em>, Creative Commons)</em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><em>--Sonja Maric (<a href="https://www.pexels.com/photo/clear-glass-beer-mug-2707972/" style="color:#0563c1; text-decoration:underline">Pexels</a>, Creative Commons)</em></span></span></p> <p><span style="font-size:18px"><span style="font-family:Times New Roman,Times,serif"><em>--Brandpoint</em></span></span></p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-above"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/reducitarian-diet" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">reducitarian diet</a></div><div class="field-item odd" rel="dc:subject"><a href="/dieting" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">dieting</a></div><div class="field-item even" rel="dc:subject"><a href="/healthy-foods" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">healthy foods</a></div><div class="field-item odd" rel="dc:subject"><a href="/vegetarians" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">vegetarians</a></div><div class="field-item even" rel="dc:subject"><a href="/almond-butter" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">almond butter</a></div><div class="field-item odd" rel="dc:subject"><a href="/veggie-chips" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">veggie chips</a></div><div class="field-item even" rel="dc:subject"><a href="/beer" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">beer</a></div><div class="field-item odd" rel="dc:subject"><a href="/spices" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">spices</a></div><div class="field-item even" rel="dc:subject"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div></div></div><div class="field field-name-field-author field-type-text field-label-hidden"><div class="field-items"><div class="field-item even">BPT</div></div></div><div class="field field-name-field-pop field-type-list-boolean field-label-above"><div class="field-label">Popular:&nbsp;</div><div class="field-items"><div class="field-item even">not popular</div></div></div><div class="field field-name-field-bot field-type-list-boolean field-label-above"><div class="field-label">Bottom Slider:&nbsp;</div><div class="field-items"><div class="field-item even">In Slider</div></div></div> Mon, 03 Jan 2022 16:37:21 +0000 tara 10830 at https://www.highbrowmagazine.com https://www.highbrowmagazine.com/19093-top-food-trends#comments From Global Flavors to Plant-Based Cooking: Food Trends for 2020 https://www.highbrowmagazine.com/10379-global-flavors-plant-based-cooking-food-trends <div class="field field-name-field-cat field-type-taxonomy-term-reference field-label-hidden"><div class="field-items"><div class="field-item even"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div></div></div><span class="submitted-by">Submitted by tara on Mon, 01/27/2020 - 21:06</span><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1foodtrends_0.jpg?itok=9npk0ZqF"><img typeof="foaf:Image" src="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/1foodtrends_0.jpg?itok=9npk0ZqF" width="480" height="359" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p> </p> <p>A new year always brings predictions about what trends will rise in popularity, and when it comes to food, there are several trends already underway that will no doubt continue to surge over the next several months. The good news is both your taste buds and your health will likely benefit from the latest trends in eating and cooking.</p> <p> </p> <p><strong>A celebration of global flavors</strong></p> <p> </p> <p>2020 is an exciting time to explore new flavors from around the world.</p> <p> </p> <p>A rich array of tantalizing ingredients and dishes from Latin America, the Mediterranean, Africa, the Middle East and Asia can now be found in restaurants and even grocery stores almost everywhere — and if you can’t find it in a store, you can most certainly find what you’re looking for online.</p> <p> </p> <p>Thanks to the internet, recipes showcasing global cultures are also easy to access. Americans are more interested in expanding their palates than ever before, unveiling a whole new world of culinary experiences at the click of a button.</p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/2foodtrends_0.jpg" style="height:392px; width:588px" /></p> <p> </p> <p><strong>A bumper crop of plant-based foods</strong></p> <p> </p> <p>A growing concern for environmentally sustainable diets — alongside the piqued interest in a healthy approach to eating — has combined to create an increased demand for plant-based foods.</p> <p> </p> <p>This trend goes beyond traditional salads and fruit into a world of deeply creative cooking, using a wide array of vegetables in all sorts of innovative ways. This also means incorporating more plant-based protein sources like beans and legumes in dishes, using non-dairy milk substitutes like almond and oat milk, finding meatless protein substitutions and cooking with natural plant-based sweeteners like agave syrup.</p> <p> </p> <p><strong>Customization is all the rage</strong></p> <p> </p> <p><a href="https://www.noodles.com/">Noodles &amp; Company</a> is an example of a fast-casual restaurant that showcases all these 2020 food trends, including allowing customers to make personalized substitutions. Menu options range from classic Wisconsin Mac &amp; Cheese to new global delights like the Grilled Orange Chicken Lo Mein. This worldly dish boasts authentic Asian flavors in a slightly sweet and tangy orange sauce, complemented by traditional Lo Mein noodles sauteed with fresh broccoli, carrots, snap peas, Napa and red cabbage, then finished with grilled chicken, green onions, black sesame seeds and cilantro.</p> <p> </p> <p>Clean eating in the new year is convenient and easily customizable to any dietary preference or need.</p> <p> </p> <p><img alt="" src="https://www.highbrowmagazine.com/sites/default/files/3foodtrends_0.jpg" style="height:381px; width:600px" /></p> <p> </p> <p><strong>Conscious eating</strong></p> <p> </p> <p>Clean eating means eating foods without additives and artificial ingredients. Today's diners and home cooks demand transparency about ingredients and preparation. People interested in clean eating want to see respect for the ingredients. In other words, they want to be able to recognize everything that's on the plate. They want their food to be less processed, with as few additives as possible — resulting in big, bold natural flavors.</p> <p> </p> <p><strong>Seasonings with added health benefits</strong></p> <p> </p> <p>Seeking more flavorful food can also provide health benefits. Certain herbs and spices are trending not just because of their unique, strong flavors, but also because they have been shown to boost the body’s immune system, provide anti-inflammatory effects and contain antioxidants. Ginger, turmeric, garlic, cayenne, and cinnamon are just some of the latest spices touted as being especially healthy.</p> <p> </p> <p><strong>© 2020 Brandpoint - All Rights Reserved.</strong></p> <p> </p> <p><strong>Highbrow Magazine</strong></p> <p> </p> <p> </p> <p><strong>Image Sources:</strong></p> <p> </p> <p><em><strong>--</strong>Brandpoint</em></p> <p> </p> <p><em>--<a href="https://www.flickr.com/photos/146966953@N02/41809690452">Kjokkenutsyr Net</a> (Flickr, Creative Commons)</em></p> <p> </p> <p><em>--<a href="https://commons.wikimedia.org/wiki/File:Indian_Spices.jpg">Joe mon bkk</a> (Wikimedia.org, Creative Commons)</em></p> <p> </p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-above"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/food-trends" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">food trends</a></div><div class="field-item odd" rel="dc:subject"><a href="/new-foods" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">new foods</a></div><div class="field-item even" rel="dc:subject"><a href="/clean-eating" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">clean eating</a></div><div class="field-item odd" rel="dc:subject"><a href="/plant-based-cooking" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">plant-based cooking</a></div><div class="field-item even" rel="dc:subject"><a href="/healthy-foods" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">healthy foods</a></div><div class="field-item odd" rel="dc:subject"><a href="/spices" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">spices</a></div><div class="field-item even" rel="dc:subject"><a href="/global-cuisine" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">global cuisine</a></div><div class="field-item odd" rel="dc:subject"><a href="/ethnic-foods" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">ethnic foods</a></div></div></div><div class="field field-name-field-author field-type-text field-label-hidden"><div class="field-items"><div class="field-item even">BPT</div></div></div><div class="field field-name-field-pop field-type-list-boolean field-label-above"><div class="field-label">Popular:&nbsp;</div><div class="field-items"><div class="field-item even">not popular</div></div></div><div class="field field-name-field-bot field-type-list-boolean field-label-above"><div class="field-label">Bottom Slider:&nbsp;</div><div class="field-items"><div class="field-item even">Out Slider</div></div></div> Tue, 28 Jan 2020 02:06:14 +0000 tara 9318 at https://www.highbrowmagazine.com https://www.highbrowmagazine.com/10379-global-flavors-plant-based-cooking-food-trends#comments “Healing Spices” Author Cooks Global Flavors for Better Health https://www.highbrowmagazine.com/healing-spices-author-cooks-global-flavors-better-health <div class="field field-name-field-cat field-type-taxonomy-term-reference field-label-hidden"><div class="field-items"><div class="field-item even"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div></div></div><span class="submitted-by">Submitted by tara on Tue, 01/03/2012 - 12:26</span><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/mediumcookingspices.jpg?itok=wRS3WQes"><img typeof="foaf:Image" src="https://www.highbrowmagazine.com/sites/default/files/styles/large/public/field/image/mediumcookingspices.jpg?itok=wRS3WQes" width="480" height="321" alt="" /></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>  </p> <p> From <a href="http://newamericamedia.org/news/">New America Media</a>:</p> <p> <strong><em>Editor’s Note:</em></strong><em> In his search for safe anti-inflammatory agents, University of Texas research scientist Bharat B. Aggarwal began 20 years ago to research the very spices that had always been a staple of his Indian diet. He found that many of them could be safely moved out of his kitchen cabinet to his medicine cabinet, as he says in his newly released book, </em>Healing Spices<em>.</em></p> <p>  </p> <p> <strong>NAM</strong>: You talk about the benefits of ajowan not only as a spice that adds zest to curries and aroma to breads and biscuits, but as a remedy for such maladies as high blood pressure, cough, asthma, heartburn and even flatulence. The spice was tested on laboratory animals and the conclusions were drawn from the way they responded. But can those results be extrapolated to humans?</p> <p>  </p> <p> <strong>Aggarwal</strong>: Whether animal studies can be extrapolated to humans – obviously not. However, there are indications that what we learn from animals’ response is not any different from what we already know about spices. In research, either you go from bedside to bench, or you go from bench to bedside.</p> <p>  </p> <p> <strong>NAM:</strong> It’s interesting that you have moved the almond from the nut house to the spice house, as you humorously put it. Explain why, please.</p> <p>  </p> <p> <strong>Aggarwal:</strong> Nobody knows the true definition of a spice. In Sanskrit, spices are part of medicine (aushadi). Almonds, with their anti-inflammatory properties could benefit the heart, which is why I say they have earned a place in the plethora of spices.</p> <p>  </p> <p> <strong>NAM:</strong> You say the pungent spice, asafoetida, so popular in South Indian cooking not only for its flavor but because it aids in digestion, could be an effective treatment for the swine flu. Would the Centers for Disease Control (CDC) buy this claim?</p> <p>  </p> <p> <strong>Aggarwal:</strong> It’s immaterial whether the CDC buys this or not. The spice played a storied role in the United States during the influenza epidemic of 1918. The Spanish flu, as it was called, ravaged the world for 18 months, claiming close to 100 million people. At the time, thousands of people walked the streets with a small bag of asafoetida tied around their necks to stave off the infection. The United States Pharmacopeia [USP, the official U.S. standard for medicines] sanctioned the spice as a flu remedy.</p> <p>  </p> <p> <strong>NAM:</strong> What conclusions have you drawn from your research on turmeric, a must-have in most Indian kitchens? You characterize it is a spice superstar and one of nature’s most beneficial healers. What are the top benefits of this spice?</p> <p>  </p> <p> <strong>Aggarwal</strong>: There are 5,000 scientific reports and 200 clinical trials done with turmeric. Whether that is enough nobody can say. It is a potent anti-inflammatory agent that controls multiple pathways linked to various chronic diseases.</p> <p>  </p> <p> <strong>NAM</strong>: I always thought turmeric was the king of spices, but you allot that title to green cardamon. Why so?</p> <p>  </p> <p> <strong>Aggarwal</strong>: Every spice has its own place. Mixing and matching them is a good thing. Green cardamon is good for some things but not everything.</p> <p>  </p> <p> <strong>NAM</strong>: Is there any solid scientific evidence to back your claim that the incidence of Alzheimer’s and cancer is lower in India than in most western countries – and that that could be attributed to the Indians’ spice-rich diets. It’s easier to document the incidence of those two diseases in the urban cities of India, but how does one know how prevalent those diseases are in rural areas, which is where the majority of Indians live?</p> <p>  </p> <p> <strong>Aggarwal</strong>: That Alzheimer’s is lower in India than in the United States is a fact. But whether it is due to ingesting turmeric or other spices nobody can say. However, spices do have the potential to control Alzheimer, as is shown by numerous recent studies.</p> <p>  </p> <p> <strong>NAM:</strong> As you say in your book, you’ve got to know the spices in order to appreciate them. How do you persuade Americans – most of whom would like to get in and out of their kitchens quickly – to spice up their food?</p> <p>  </p> <p> <strong>Aggarwal</strong>: Americans, in general, are more receptive than other nationalities. If they are convinced that spices are good for them, they will do whatever it takes to include them in their diet. However, only 20 percent of them cook at home; the rest all eat out. So we need to convince restaurants that spices are good for their customers. I just found out that McDonald’s restaurants in India make hamburgers with spices, and people enjoy it. They should do the same in the United States.</p> <p>  </p> <p> <em>Bharat B Aggarwal is professor of cancer medicine and chief of the Cytokine Research Laboratory at the Department of Experimental Therapeutics at the University of Texas M.D. Anderson Cancer Center.</em></p> <p> <a href="http://newamericamedia.org/2012/01/healing-spices-author-cooks-global-flavors-for-better-health.php">New America Media</a></p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-above"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/healing-spices" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Healing Spices</a></div><div class="field-item odd" rel="dc:subject"><a href="/bharat-aggarwal" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Bharat Aggarwal</a></div><div class="field-item even" rel="dc:subject"><a href="/spices" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">spices</a></div><div class="field-item odd" rel="dc:subject"><a href="/food" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Food</a></div><div class="field-item even" rel="dc:subject"><a href="/health" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">health</a></div><div class="field-item odd" rel="dc:subject"><a href="/benefits-spices" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">benefits of spices</a></div><div class="field-item even" rel="dc:subject"><a href="/cooking" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">cooking</a></div></div></div><div class="field field-name-field-author field-type-text field-label-hidden"><div class="field-items"><div class="field-item even">Viji Sundaram</div></div></div><div class="field field-name-field-pop field-type-list-boolean field-label-above"><div class="field-label">Popular:&nbsp;</div><div class="field-items"><div class="field-item even">not popular</div></div></div><div class="field field-name-field-bot field-type-list-boolean field-label-above"><div class="field-label">Bottom Slider:&nbsp;</div><div class="field-items"><div class="field-item even">Out Slider</div></div></div> Tue, 03 Jan 2012 17:26:15 +0000 tara 377 at https://www.highbrowmagazine.com https://www.highbrowmagazine.com/healing-spices-author-cooks-global-flavors-better-health#comments