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Using Spices
When we talk about spices, we should talk about herbs and spices together. An herb is defined as a plant useful for its leaf, flower, stem, or root. Spices are the dried berries, seeds, or bark of certain trees and bushes, such as black pepper, cinnamon, nutmeg, and mustard. Herbs and spices allow for the enhancement of flavors of foods, in addition to the enjoyment of eating foods without a lot of salt and fat.
In the past, Dr. Kempner did not permit any use of herbs and spices while on the Rice Diet Program, although patients were permitted to use them freely at home. Dr. Kempner knew very well that the flavor enhancement, which comes with the use of these substances, provides
an appetite stimulant few of us need. Currently at the Rice House, some herbs and spices are used in the cooking
of fruits and vegetables, however, as discussed in the classes at the Rice
House, herbs and spices should be used with awareness. For example, if the
addition of herbs and spices increases the quantity of food consumption, then
their use should be decreased.
After sufficient time on Rice and Fruit at the Rice House, the palate changes
to allow much less use of flavorings in general for good flavor and enjoyment.
We find it important to be able to eat foods plainly for at least a while, so that
the foods can really be tasted.
When many Americans eat today, they are not tasting the food, but the salt
that is used to flavor it. One patient realized he didn't like shrimp because he
had it without cocktail sauce! Therefore, we recommend eating plain foods
plainly for at least a while, possibly 6-8 weeks, to allow the palate to be rid of
the need for salt, sugar, and large amounts of artificial sweeteners, before
adding herbs and spices to flavor the foods.
Flavor your favorite foods with our Herb & Spice suggestions
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