Seasonings and Spices
During WWII spices were one of the greatest luxuries for the people in Europe to have. They would do about anything to have some things to change the flavor of the limited food they had.
From the research I have done during World War 2 one of the greatest challenges in eating was the people would loose there appetite simply because everything tasted the same.
Salt was the #1 thing they desired, followed closely by the onions/seasonings and spices. These like sugar were some of the greatest morale boosters they had. Seasonings help make the meal tastier and most important, more normal.
Include seasonings appropriate for the meals you choose to store, (next e-mail will be about this.) Remember that really spicy foods up the need for fluids.
If you are planning on beans in your storage, remember they are a very bland food. Cultures which use beans as a mainstay are big on seasonings, and all of us should follow their example. Bay leaves, cumin, chili powder, garlic, onions (garlic powder/onion powder, or dried flakes), Italian seasonings (e.g. oregano), as well as maple syrup and sugar and tomato sauce can be used to flavor beans.
Pioneers used these for medicinal help, some of these include:
When you are sick a ginger bath helps rid your body of toxins and you feel better over night.
Nutmeg helps with diarreha
Cloves with a toothache
Onions for earaches and sprains
Ceyenne for bleeding
Mustard for croup and colds
Garlic for immoune system and more
Parsely for kidneys
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