Herbs and Spices (I) | Food As Medicine

Welcome to Herbs and Spices (I), from the Food As Medicine program

This class is part one (1/2) of a detailed review of 50 different herbs and spices commonly used in cuisines all over the world. These classes also discuss the use of masalas, rubs and marinades, and how to blend herbs and spices together. Herbs and spices reviewed in this class include:

• American ginseng root (xi yang shen)
• Amla fruit (Amalaki, Indian gooseberry)
• Asafoetida resin (hing)
• Ashwagandha root
• Asparagus (wild) root (shatavari, tian men dong)
• Basil leaf
• Black Mustard seed (kalirai, sarson)
• Black Pepper fruit (gulki, hu jiao)
• Calendula flower
• Caraway seed
• Cardamom seed (black)
• Cardamom seed, black (badi elachi, xiang dou kou)
• Cardamom seed, green (choti elachi)
• Chickweed herb
• Chili fruit (mirch, la jiao)
• Chinese Angelica root
• Chinese Angelica root (dang gui)
• Chinese Ginseng root (ren shen)
• Chinese yam rhizome (shan yao)
• Cinnamon bark (twak)
• Cassia or Chinese cinnamon (rou gui, dalchini)
• Clove flower (lavang)
• Coriander seed (dhaniya)
• Cumin seed (jeera)
• Curry leaf (karipatti)
• Dandelion (dudal, pu gong ying)
• Dill seed, herb (sowa, shi luo)
• Epazote
• Fennel seed
• Fenugreek seed, herb (methi)
• Garlic bulb (lashun, da suan)
• Ginger rhizome (sonth, gan jiang)
• Goji fruit

To access the lesson, click on the circle next to the lesson name. This will take you to the lesson page, which contains the video for this class. If you click on the “Materials” tab next to “Lesson”, you will find a PDF of the lesson, and an audio recording. Once you have reviewed the lesson and are ready, please challenge the quiz. Upon the successful completion of this class, you will be issued a certificate of completion equal to 4 hours of continuing education credits.

Please begin whenever you are ready, and should you encounter any difficulty, please send an email to study@dogwoodbotanical.com.