Spice Up Your Life with Free McCormick Spices

Different Spices

A pinch here and a dash there may be one of the best ways to improve your health.

Herbs and spices are the first  “functional foods” because they have been grown and cultivated for thousands of years—as far back as 5000 BC–and have been used for their medicinal benefits since they were first cultivated. Today, research is showing that these culinary treasures do, in fact, provide protection against certain diseases and can improve our diet with their antioxidant punch and by enhancing flavor without any extra calories, fat, sugar or sodium.

A recent national survey conducted by McCormick found that spice consumption is at an all-time high.

Today’s pantry has about 40 different spices, compared to less than 10 in the 1950s. Part of what has driven this growth is knowledge that flavor delivers more than great taste – it offers potential health benefits that make eating for wellness more achievable.

Laurie Harrsen, McCormick

To Win Free Spices: To enter to win free package of a variety of the hottest spices for 2011 from McCormick, send us via the comments section below, a recipe or tip on how you spice up your life.

McCormic SpicesTwo readers will receive the 2011 McCormick Flavor Forecast spices.  To qualify, you must be an Appetite for Health Facebook friend and sign up for our free newsletter.  AFH’s terms and conditions apply.


  1. Hope Barkoukis says

    Fast, low-cal, ‘Greek’ sandwiches:
    Using 1 (4ounce) container of no-fat, plain Greek yogurt, mix in 1/2-3/4 teaspoon of either Herbs de Provence, or Greek seasoning. Spread this mixture onto an individual flat bread, top with a layer of thinly sliced cucumber. Roll, chill and enjoy! This can be used as an appetizer, if each ‘sandwich’ is cut at an angle into smaller servings.

  2. Nicole W says

    I love to spice up my coffee. A little sprinkle of cinnamon or nutmeg hits the spot on a cold winter day, and I find that I use less cream and sweetener when I add spices, too!

  3. Rachel Melick says

    My favorite chicken recipe with a middle eastern twist is so simple using my favorite spices. I simply take a whole cut up chicken (the butcher can do this) or just chicken breasts and place in a large zip lock bag. I then use a couple shakes of cumin, coriander, paprika, kosher salt, and pepper, a little olive oil, two whole lemons, and fresh parsley. Mix that all up and let it sit in the fridge for as little as an hour then either grill or bake. It’s the simplest, tastiest way to make a great piece of chicken!

  4. Shaun Riebl says

    Low-fat Mexican a”Mess”:

    4oz extra lean ground turkey, onions, bell peppers, tomatoes, celery, McCormick spices: cumin, chili powder, garlic powder, onion powder, red pepper, black pepper, and cilantro over brown rice. (Can even use some shredded fat free or reduced fat cheddar cheese as a topping and of course salsa).

    Caribbean Jerk Tilapia (basic but good)

    4oz tilapia, extra virgin olive oil, McCormick’s Perfect Pinch Caribbean Jerk Seasoning. Bake it, add sides of veggies and a whole grain starch then you can call it a meal!

    Add McCormick’s basil to salads and sliced tomatoes.

  5. Karen says

    Did you know you should eat 1/4 teaspoon of cinnamon every day? Cinnamon in your oatmeal is the best way to get your healthy dose .

  6. Annette Aben says

    I fill the tank of my electric perculator with fresh, filtered water and add 2 cinnamon sticks. Into the basket I put half the grounds for a full pot and on top of the grounds I put 1 tsp of cardammom, 1/2 tsp each of nutmeg and ground cloves. Then I add the rest of grounds and perk. yummy coffee and the cinnamon seems to cut the acidity for me! may I pour you a cup?

  7. sherry warlick says

    I have learned to cut back on my intake of salt by replacing the salt with other fabulous spices. I use various spices such as black pepper,garlic, red pepper, oregano, basil, cumin and Lemon pepper to create new flavors of dishes that are healthy and my family loves. Thanks for all the creative spices that you offer. Be careful, if you are watching salt intake to not buy pepper blends. In most cases, the main ingredient in a pepper blend is salt.

  8. Nancy Schneider says

    A great way to add flavor to your vegetables, without added fat, is to “spice them up!” Some common spices to use with vegetables include: Basil and garlic on potatoes or spinach, cinnamon or nutmeg on sweet potatoes, basil on broccoli or squash, tarragon on asparagus, and garlic on brussel sprouts. You can also experiment with your favorite spices (like lemon and dill or cumin) to create your own spiced up vegetables.

  9. Kathy says

    instead of adding salt to potatoes, i sprinkle some basil and garlic powder for flavor, and bake them in the oven, rather than frying them.

  10. Katie R says

    Cumin is my favorite spice lately. I love adding it to soups or chicken to add a little southwestern flavor.

  11. sarah says

    I am really in love with my latest recipe: Cinnamon and maple baked carrots! It is a healthy way to get in a serving of vegetables, yet it tastes like a dessert. I cut up carrots into chunks and sprinkle with a generous amount of ginger and cinnamon. Microwave them until soft. Add A tablespoon or two of maple syrup (you may add vanilla too!) Cook 30 more seconds. Let cool, enjoy! MMMM!

  12. Pat says

    I spice up my food and cut down on sodium intake by making my own GREEN SALT. It adds flavor to any food when you substitute it for table salt. You can make it to with the following recipe: 1 cup Basil, 2/3 cup Oregano, 1/3 cup Rosemary, 1/2 cup Thyme, 1/3 cup Parsley, 1 Tablespoon Garlic Powder, 1 Tablespoon Fennel Seds, 1 – 1 lb. (box) Sea Salt. Place in blender and blend for 15 – 20 seconds. Yields 4 Cups.

  13. says

    I adore cinammin! I mix it in my stir-frys and greek yogurt! My personal fav is in my everyday breakfast of scrambled tofu and berries! It just add the right amount of colour and kick to start my day just right! ( I also have a major additction to vanilla extract! It rocks in your vanilla teas.

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