Turbitwin dual-power food processor User manual

Instruction Manual
Manual de instrucciones
Mode d’emploi
Bedienungsanleitung
Istruzioni per l’uso
Manual de instruções
Gebruiksaanwijzing
Руководство по зксплултлции

Thank you for purchasing Turbitwin®, the dual-power food processor. Please read these safety instructions carefully before using the
device, as they have been prepared to help you use your Turbitwin® correctly and get the most out of it. After reading this booklet,
keep it in an accessible place for future reference.
With Turbitwin® you can prepare delicious salads, sauces and vegetable, fruit and meat spreads. EVERYTHING comes out to perfection
with Turbitwin®.
Prepare mashed potatoes with garnish or ground beef and hamburgers. Turbitwin® is perfect for preparing baby food, mixing energy
drinks and milk shakes, and making mayonnaise and salad dressings.
Turbitwin® is ideal for making cool drinks and crushing ice, and is perfect for cocktails, shakes, smoothies and a wide variety of fruit
desserts. With Turbitwin® you’ll prepare fantastic frappes and shakes. Use frozen fruit to make fresh fruit ice cream and sorbet.
Grind nuts, cereals, coee and spices. Grate hard and soft cheese for sauces, pesto, frosting, etc. Use the Turbitwin® to grate rolls, bread,
chocolate, Parmesan cheese and much more.
Turbitwin®
2
(A) Picture of the food multiprocessor
Before assembling and using your food multiprocessor, look at
Figure 1. The following parts are shown in the picture:
AMotor module BLid CLid opening D Two blade shafts ECon-
tainer FTwo blades GTwo blade supports HTwo attachments
for shakes IEntry tube
(B) Guide to safe operation
(1) Safety precautions should always be taken when using elec-
trical appliances, particularly when children are present.
(2) Before plugging the appliance in, check that the voltage
shown on the lower part of the appliance is correct for the
power source it will be plugged into.
(3) Always unplug the appliance after use. Disconnect the plug
by grasping it and pulling it out directly from the mains. Do not
pull on the power cord.
(4) Do not immerse the motor module (A) in water or rinse it
under a tap. Do not put it in a dishwasher. To clean it, use a
damp cloth. Do not plug in, unplug or pick up the Turbitwin®
with wet hands. Do not allow the plug or any other part of the
appliance to get wet.
(5) Do not put the blades (F) or the attachments for shakes (H)
in a dishwasher. To clean them, use a damp cloth.
(6) Do not operate the food multiprocessor when it is empty.
(7) Do not keep the food multiprocessor switched on conti-
nuously during the time indicated. Allow the appliance to cool
down completely after each use.
(8) Keep the power cord away from heat sources.
(9) Do not attempt to put food in or take it out of the container
(E) while the blades are moving. Always wait until the blades
have completely stopped moving. Be very careful when han-
dling them.
(10) Use the entry tube (I) to add liquids such as oil, milk or
water to the mixture being processed. It is not necessary to
remove the motor module (A) to do this.
english
Protection lug
Speed switch:
turbo/low

3
(11) Remove the shake attachments (H) when using the blades
to chop or mix non-liquid ingredients. See Figure 3.
(12) Turn o the appliance before changing the attachments or
handling the moving parts.
(13) Only use the appliance with both blade shafts in place. Ne-
ver attempt to use it with just one blade.
(14) For safety reasons, only a qualied professional should re-
pair the appliance. If the appliance needs to be adjusted in any
way, or if it stops working, contact a specialized technician.
(15) If the power cable is damaged, it must only be replaced by
a cable provided by the manufacturer, service agent or other
qualied person, to avoid hazards.
(16) Only use the attachments that came with the food mul-
tiprocessor.
(17) This appliance should not be used by children or people
whose mental, sensory or physical faculties prevent them from
using it safely. Children should not be allowed to play with the
appliance.
WARNING: Use the appliance according to the instructions.
Excessive use of the appliance is a hazard. Take care when han-
dling the blades, particularly when removing them from the
container, emptying the container and when cleaning them.
(C) Assembly instructions for the food multiprocessor
(1) To chop and mix ingredients (not for making milk shakes):
- Attach the two blade shafts (D) to the two blade supports (G)
in the container (E) and put in the food to be chopped or mixed.
See Figure 1.
- Place the lid (B) on top of the container (E) and place the motor
module (A) on top of the lid opening (C). Plug the appliance in.
Press down on the motor module and press the speed switch
to make the appliance work. Press the speed switch lightly for
slow speeds and rmly for faster speeds.
- The motor module (A) has a built-in protection switch. If the
motor module (A) is not placed correctly on top of the lid ope-
ning (C), the protection lug will not make contact with the pro-
tection switch and the motor module (A) will not work.
- Unplug the appliance after use and wait until the blades (F)
have stopped moving completely. Then remove the motor mo-
dule (A), the lid (B) and the blades (F).
(2) To make milk shakes:
- Attach the shake attachments (H) to the blade shafts (D). See
Figure 2.
- Attach the two blade shafts (D) with the shake attachments
(H) to the two blade supports (G) in the container (E) and put in
the ingredients to be mixed.
- Place the lid (B) on top of the container (E) and place the motor
module (A) on top of the lid opening (C). Plug the appliance in.
Press down on the motor module and press the speed switch
to make the appliance work. Press the speed switch lightly for
slow speeds and rmly for faster speeds.
- Always wait until the blades (F) have completely stopped mo-
ving before removing the shake attachments (H). To remove
them, take o the motor module (A) and the lid (B), place your
index and middle ngers underneath the collar of the shake ac-
cessory (H) and your thumb on the end of the screw, and lift the
collar while keeping your thumb on the screw. See Figure 3.
(D) Cleaning the food multiprocessor
IMPORTANT: Do not immerse the motor module (A) in water
or rinse it under a tap. Do not put it in a dishwasher. To clean it,
use a damp cloth.
IMPORTANT: Take care when cleaning the blades, as they are
very sharp.
Cleaning the food multiprocessor container and attach-
ments
- Unplug the appliance.
- Remove the motor module (A) and the lid (B).
- Take out the blade shafts (D) and the shake attachments (H)
from the container (E).
- Clean the container with soapy water and a cloth or soft spon-
ge. Do not use abrasive chemical cleaning products or scourers,
as they may scratch the plastic.
- Rinse the lid (B), container (E) and attachments with tap
water.
- Allow the attachments to dry.
- Clean the motor module (A) with a damp cloth. Never immer-
se it in water.
- Make sure the appliance is totally dry before using it again.
- Store the appliance in a dry place.

Food
Almonds
Boiled eggs
Breadcrumbs
Garlic
Gruyere cheese
Ham
Hazelnuts
Ice cream
Ice cubes
Light cake mixture
Onions
Parsley
Pepper
Shallots
Spices
Soup
Meat
Walnuts
Banana milk shake
Milk
Bananas
Ice cubes
Iced coee
Instant coee
Granulated sugar
Ice cubes
Milk
Maximum quantity
300 g
400 g
120 g
200 g
150 g
400 g
300 g
400 g
7-8 ice cubes
0.6 L
350 g
100 g
0.4 L
200 g
0.4 L
0.6 L
400 g
300 g
400 mL
200 g
5 ice cubes
6 tsp
10 tsp
6 ice cubes
300 mL
Maximum time
20 seconds
10 seconds
10 seconds
10 seconds
15 seconds
10 seconds
15 seconds
20 seconds
15 seconds
15 seconds
10 seconds
10 seconds
30 seconds
10 seconds
30 seconds
30 seconds
15 seconds
15 seconds
40-60 seconds
30-50 seconds
Recommended speed
setting
Turbo
Turbo
Pulse
Low
Turbo
Turbo
Turbo
Turbo
Pulse
Pulse
Pulse
Pulse
Turbo
Pulse
Turbo
Turbo
Turbo
Turbo
Pulse
Pulse
(E) Recommendations for chopping and mixing
[F] Technical specications
- Voltage: 230 V
- Frequency: 50 Hz
- Power: 500 W
- Speed switch: turbo/low
Turbitwin® complies with the following EC directives:
- Electromagnetic Compatibility Directive (EMC) 2004/108/EC.
- Restriction of Hazardous Substances Directive (ROHS)
2002/95/EC.
- Low Voltage Directive (LVD) 2006/95/EC.
WARNING
DISPOSAL OF MATERIALS
A symbol of a crossed-out wheeled bin means you
should nd out about and follow local regulations about dispo-
sing of this kind of products.
Do not dispose of this product as you would other household
waste.
Dispose of this device in accordance with the corresponding
local regulations.
Electrical and electronic devices contain hazardous substances
that can have harmful eects on the environment and/or hu-
man health and should be recycled properly.
4
NOTE: To make milk shakes with ice cubes, you should rst crush the ice cubes by using the“pulse”speed setting (which is obtained by
moving the switch back and forth between the “turbo” and “low” speed settings) for approximately 20 seconds, and then add the milk
and other ingredients and mix them together.

Dear Customer,
Congratulations on your purchase and thank you for choosing our product. We’re condent you won’t be disappointed. TURBITWIN®
is the perfect addition to any kitchen and is not a mass-produced appliance that will wear out in just a short time. The most important
devices in your kitchen are, and always will be, those high-quality appliances that are fundamental for good cooking. With this in mind,
and to help you get the most out of your food multiprocessor, we have prepared this recipe book.
Thank you again for choosing our product. Bon appetit!
Recipes
2
Cold tomato soup
Ingredients:
1 spring onion, 2 cloves garlic, 2 tbsp basil leaves, 300 g toma-
toes (or peeled and seeded tomatoes), salt, pepper, 1 cucumber,
peppers, chillies, 1-2 tbsp olive oil, balsamic or wine vinegar.
Preparation:
Chop the onion, garlic, basil leaves and tomatoes and mix with
salt, pepper and olive oil in the Turbitwin® until smooth. Add
balsamic or wine vinegar to taste. Finely chop the cucumber,
peppers and chillies and arrange by colour in a soup bowl. Fill
with cold tomato soup.
Cream of pumpkin soup
Ingredients:
500 g pumpkin esh (no skin), 100 g onion, 180 mL vegeta-
ble stock, 250 mL coconut milk, 1 tbsp grated coconut, 2 clo-
ves garlic, ¼ tbsp powdered ginger, paprika, parsley, pinch of
nutmeg, chillies, salt, pinch of saron.
Preparation:
Boil the pumpkin esh for 20 minutes until tender. Heat the co-
conut milk and pour over the grated coconut. Leave to stand
for 20 minutes, then blend in the Turbitwin® for 2 minutes.
Quarter the onion, dice the pumpkin, heat the vegetable stock
and put in the Turbitwin® with the garlic cloves and the spices.
Mix in the Turbitwin® and season to taste. Serve the cream of
pumpkin soup in bowls and garnish with parsley.
Chilli sauce with linguini
Ingredients: 250 g linguini, 2-5 washed red chillies, 125 mL
warm milk, 125 mL hot meat stock, 250 g fresh cream, 1 tbsp
tomato purée, 4 tomatoes, 100 g grated fresh Parmesan, 1½
onions, 2 cloves garlic, 250 g diced bacon, salt, pepper.
Preparation:
First quickly grate the fresh Parmesan cheese in the Turbitwin®
and set aside. Cook the pasta in salted water until al dente. Fi-
nely chop the garlic cloves and onion in the Turbitwin®, sweat
in a little oil, add the diced bacon and fry.
Put the stock, milk, fresh cream and chillies in the Turbitwin®
and mix to desired consistency. Quarter the tomatoes, add
them to the mixture in the Turbitwin® and mix briey. Pour the
nished sauce over the pasta, sprinkle a little Parmesan cheese
on top and warm briey in the oven or microwave, as a nal
touch. Add a little more Parmesan cheese and serve.
Quick potato pancake
Ingredients: 300 g fresh potatoes, 4 tbsp / ½ bunch parsley, 2
egg yolks, 1 tbsp our, 1 tbsp olive oil, 1 medium onion, salt
(to taste).
Preparation:
Peel and quarter the potatoes, peel the onion, add the egg yo-
lks, our, olive oil and parsley and mix to a smooth, batter-like
consistency in the Turbitwin®. Leave to stand for a few minutes,
then fork into a non-stick pan so the pancake is not too thick.
Fry on both sides until golden (2-4 minutes), remove from the
pan and leave to dry. As a nal touch, place in a preheated oven
(210ºC-230ºC ) for approximately 8 minutes,.
Potato purée with bacon and onion
Ingredients:
750 g potatoes, 40 g butter, 30 g bacon, 1 small onion, milk,
chopped herbs, salt.
Preparation:
Boil the potatoes and peel straight away. Heat the milk and but-
ter separately, then put them in the Turbitwin® with the pota-
toes and blend until they form a light and frothy paste. Dice the
bacon, fry it with the onion and sprinkle over the potato purée.
Garnish with the chopped herbs.
Steak tartare
Ingredients:
250 g beef, 1 anchovy, 1 nely chopped shallot, 1 tbsp hot mus-
tard, 1 tbsp capers nely chopped in the Turbitwin®, 1 egg yolk,
1 red onion nely diced in the Turbitwin®, a little brandy, curry
powder, paprika, white pepper, black pepper, salt, mixed whole
peppercorns as garnish, small green and red chillies, gherkin.
Preparation:
An ideal dish for preparation in the Turbitwin®. Using the Tur-
bitwin®, the 250 g of beef (without sinews) cut into thick pieces
can be processed so that it becomes loose and easy to separate
without being mushy. To mince the beef well, select the turbo
speed setting on the Turbitwin®, or for a thicker cut use the pul-
se setting. Make sure the egg is fresh, as the recipe requires a
raw egg yolk.
Tip: All the ingredients can be mixed in the Turbitwin®. First
mince the meat and then add the gherkin, shallot, capers, an-
chovy, chopped onion, spices and brandy. Finally, add the egg
yolk and mustard and mix briey. Then mould the tartare into
shape and serve on lettuce leaves.
Preparation, classic style:
Mince the meat nely and place in a bowl, press down lightly
on the meat and turn out on to a plate garnished with the rest
of the ingredients. Make a depression in the middle with a spo-
on and place the egg yolk in it. Serve immediately. Accompany
english

with toast and butter, French bread, rye bread or crispbread.
Salmon tartare
Ingredients:
150 g fresh salmon, 1 shallot, juice of 1 lemon, parsley, ginger,
capers or 1 small gherkin, dash of Tabasco sauce.
Preparation:
Remove the skin from the salmon and dice. Add the nely cho-
pped shallot, lemon juice, chopped gherkin or capers, a little
parsley and ginger and mix together. Season with a dash of Ta-
basco sauce, salt and freshly ground pepper. Serve on toast.
Cream of pineapple, cheese and ham
Ingredients:
120 g cheese (Gouda, Edam or Emmental), 120 g cooked ham,
1 egg, 1 slice pineapple.
Preparation:
Dice the cheese and cut the ham and pineapple into small
pieces. Add the egg and mix in the Turbitwin® to a rm con-
sistency.
Alternative:
Spread the cream on toast and grill for 2 or 3 minutes.
Egg tartare with watercress
Ingredients:
4 eggs, 1 large tomato, 100 g watercress, 150 g soft white chee-
se, a little salt and pepper, 4 tbsp sunower seeds, 4 lettuce
leaves.
Preparation:
Boil the eggs and peel them. Wash the tomato, halve and re-
move the esh. Chop two thirds of the watercress in the Tur-
bitwin®, add the cheese, salt and pepper and mix well. Add the
eggs, tomato and some more watercress (save some for gar-
nish) and mix briey. Season to taste.Toast the sunower seeds
in a frying pan. Serve the egg tartare and garnish with the rest
of the watercress and the sunower seeds. Accompany with
fresh bread and butter.
Apple horseradish
Ingredients:
4 medium cooking apples, 2 tbsp lemon juice, 1 tbsp sugar, 500
mL dry cider, 20 g horseradish, a little salt.
Preparation:
Peel the apples, core and cut into 2-cm pieces. Cover immedia-
tely with lemon juice. Heat the cider and sugar, add the apples
and stew on a low heat for 10-15 minutes until soft. Blend the
apples and peeled horseradish in the Turbitwin®, then leave to
cool. Season to taste with a dash of lemon juice and salt.
Pesto
Ingredients:
Basil leaves, 2 peeled garlic cloves, 100 g pine nuts, 100 mL olive
oil, 50 g grated fresh Parmesan cheese, salt, black pepper.
Preparation:
First briey grate the fresh Parmesan cheese in the Turbitwin®.
3
Remove the stalks from the basil leaves, chop the leaves and
mix with the garlic, pine nuts, olive oil and Parmesan cheese in
the Turbitwin®. Season to taste. If covered in oil, the pesto can
be kept in the refrigerator for up to a week.
Pumpkin-seed pesto
Ingredients:
30 g wild garlic leaves, 20 g pumpkin seeds, 80 g grated Parme-
san cheese, 150 mL olive oil, salt, pepper.
Preparation:
Grate the Parmesan in the Turbitwin® and set aside. Clean the
wild garlic leaves, chop into large pieces and place in the Turbit-
win® with the pumpkin seeds. Add the olive oil and Parmesan
and blend to a ne consistency. Season with pumpkin-seed oil,
salt and pepper. Delicious with pasta or on toasted ciabatta
bread.
Pesto rosso
Ingredients:
300 g sun-dried tomatoes, 2 fresh tomatoes, 1 tbsp balsamic
vinegar, 2 cloves garlic, 70 g toasted pine nuts, fresh basil, 80
g Parmesan cheese, 160 mL olive oil, ½ bunch oregano, freshly
ground pepper, a little chilli powder.
Preparation:
First lightly cook the sun-dried tomatoes in approximately 500
mL of boiling water with the balsamic vinegar on a slow heat
for 8 minutes. Place everything in the Turbitwin® and mix well.
Then add the olive oil and mix again until a paste is formed.
Season to taste with black pepper and chilli. To use the pesto
rosso as a pasta sauce, simply add more olive oil.
Wild garlic pesto verde
Ingredients:
200 g nely chopped fresh wild garlic leaves, 80 g pine nuts,
250 mL olive oil, 160 g Parmesan cheese, freshly ground pe-
pper, salt.
Preparation:
Purée the wild garlic leaves in the Turbitwin® with the pine nuts
and olive oil. Add the pieces of Parmesan cheese and pepper.
This pesto can also be made with walnuts and walnut oil ins-
tead of pine nuts and olive oil.
Guacamole
Ingredients:
1 ripe avocado, 1 small onion, 1 tbsp tomato purée, salt, pepper,
lemon juice.
Preparation:
Peel and quarter the onion. Halve the avocado, remove
the stone, remove the esh and purée with the onion in the
Turbitwin® to the desired consistency. Add the tomato purée
and mix briey with the puréed avocado. Season to taste with
salt, pepper and lemon juice.
Green pepper dip (3 portions)
Ingredients:
200 mL cream cheese, 150 mL fresh cream, 1 medium onion, 1
medium carrot, salt, 1 tbsp mixed pepper, 1 tbsp green pepper.

Preparation:
Peel the onion and nely chop it in the Turbitwin®. Set some
aside.
Wash the carrot and nely chop in the Turbitwin®. Set aside.
Add the green pepper, cream cheese and fresh cream to the
onion, and mix in the Turbitwin® to the desired consistency.
Season with salt and mixed pepper to taste. If desired, serve
with the carrots and the rest of the onion.
Cinnamon cream
Ingredients:
¼ vanilla pod, 125 mL milk, 1 sheet white gelatine, 1 egg yolk, 1
tbsp honey, 1 tbsp cinnamon, 60 mL cream.
Preparation:
Open the vanilla pod and heat it in the milk. Then scrape out
the pod with a sharp knife and add the pulp to the milk. Soften
the gelatine in cold water. Beat the egg yolk with the honey in
the Turbitwin® to a thick, creamy consistency. Add the cinna-
mon and hot milk, and mix on the low setting until the cream
thickens. Add the gelatine and dissolve it in the Turbitwin®,
maintaining the low setting. Leave to cool. Whip the cream
until sti. When the mixture begins to set, fold in the cream.
Refrigerate for one hour.
Yoghurt cream
Ingredients:
5 sheets white gelatine, 2 vanilla pods, 1 lime, 3 full-cream
yoghurts, 1 pot mascarpone, 100 g icing sugar, 250 mL whip-
ping cream, 1 egg white.
Preparation:
Dissolve the gelatine over a low heat. Blend the cream and
the egg white in the Turbitwin® until sti. Scrape the pulp out
of the vanilla pods. Grate a little of the lime pulp and extract
approximately 2-3 tbsp of juice. Then put the yoghurt, icing su-
gar, lime pulp and vanilla pulp into the Turbitwin® and blend for
approximately 1 minute. Then add the gelatine, mix and pour
into serving glasses and refrigerate.
Banana milk shake
Ingredients:
4 bananas, 400 mL milk, a little sugar, 4 mint leaves.
Preparation:
Chop the bananas, setting a little aside, and liquidize them with
the sugar and milk in the Turbitwin®. Add the rest of the banana
and pour into a glass. Garnish with mint leaves.
Strawberry-lime sorbet
Ingredients:
300 g strawberries, 2 limes, 90 g brown sugar, 1 sheet white ge-
latine, 50 mL water, lime syrup.
Preparation:
Wash the strawberries, chop nely and purée in the Turbitwin®.
Remove the peel from the limes, chop nely and add to the
strawberries. Add the water and sugar and mix in the Turbit-
win® until the sugar has dissolved.
Then soften the gelatine in cold water for approximately 10 mi-
nutes, squeeze gently and dissolve into the lime syrup. Add the
lime syrup to the strawberry mix and blend. Place in the freezer
and stir occasionally. Serve as balls, or use an icing bag to pipe
into cold glasses. Serve immediately.
Strawberry milk
Ingredients:
750 g strawberries, 450 mL strawberry yoghurt, 3 tbsp sugar,
1 L milk.
Preparation:
Wash the strawberries and blend with the yoghurt and sugar
on the low setting in the Turbitwin®. Mix in the milk and swee-
ten with sugar to taste. Serve cold.
Banana ice cream with pear
Ingredients:
500 g frozen bananas, 1 pear, ¼ L whipping cream with squeeze
of lemon and pinch of saron, 3 tbsp icing sugar, 1 tbsp can-
died orange peel.
Preparation:
Blend the frozen bananas with the whipped cream in the Tur-
bitwin® until creamy. Arrange the halved pear on a plate and
add the ice cream. Top with the candied orange peel and whi-
pped cream and serve.
Caper sauce
Ingredients:
100 g butter, 60 g our, ½ L hot chicken stock, 4 tbsp capers, 1
tbsp lemon juice, 2 tbsp white wine, 1 tbsp cream, 1 egg yolk,
sugar.
Preparation:
Make a light sauce with the our and butter. Put in the Turbit-
win® (using the shake accessories) and mix in the rest of the
ingredients except the capers. Then add the capers and sea-
son with a pinch of salt and sugar. Delicious with ox tongue,
meatballs and roast beef.
Creamy tuna spread
Ingredients:
100 g drained canned tuna, 20 g sardine llets, 20 g capers, 50
g green olives, a little parsley, thyme, rosemary, 100 g butter,
balsamic vinegar, olive oil, salt, pepper.
Preparation:
Purée the tuna, sardine llets and capers in the Turbitwin® to a
ne, spreadable paste. Leave while the herbs are chopped (not
too nely), then add the herbs and the olives and blend in the
Turbitwin®. Season to taste with olive oil, balsamic vinegar, salt
and pepper.
4

Spices and their origins
Spice plants are generally tropical or subtropical in origin. For
example, cinnamon, pepper, cloves and nutmeg come from
tropical Asia.
Allspice, vanilla pods and chillies come from the West Indies
and Central America.
Caraway, dill and juniper grow in cooler regions.
Country of origin Spice
Brazil Pepper, paprika, cinnamon, allspice
India Pepper, ginger, cardamom, paprika, coriander, turmeric, saron
Indonesia Pepper, nutmeg, cinnamon, cloves
Malaysia Pepper, cardamom
Cuba Allspice
Madagascar Cinnamon, cloves
Hungary Paprika, basil
Spain Paprika, aniseed
Sri Lanka Nutmeg, cinnamon, cloves, pepper, vanilla
Vietnam Cinnamon, pepper
Morocco Coriander, caraway, bay leaves
Germany Caraway, marjoram, coriander
China Chillies, ginger, cinnamon, garlic
Guatemala Cardamom, vanilla
Mexico Allspice, chillies, garlic, oregano
USA Mustard seed, chillies, onion, garlic
France Basil, tarragon, coriander, aniseed
Egypt Marjoram, caraway
Turkey Oregano, bay leaves
Spices and their healing properties
Below is a brief overview of the healing properties of some spi-
ces when taken internally:
Spice Taken internally (i.e., added to food, in tea, inhaled and in a steam
bath) can help ght against:
Aniseed Coughing, stomach ache
Ginger Nausea, vomiting, travel sickness, wind, colds
Cardamom Loss of appetite, wind, bad breath
Caraway Constipation, gastrointestinal disorders
Marjoram Inammation, bacterial infections, viruses, gall-bladder ailments
Nutmeg Loss of appetite, wind, diarrhoea, vomiting, constipation
Oregano Bladder and kidney problems, coughs, bronchitis, sore throats
Rosemary Tiredness, cramps, circulation problems
Thyme Tiredness, cramps, circulation problems, coughs
Juniper Bladder and kidney problems, coughs, gout, stomach and digestive
problems, blood impurities
Spices and their healing properties
Below is a brief overview of the healing properties of some spi-
ces when used externally:
Spices Used externally (i.e., added to baths, compresses and bandages)
can help ght against:
Aniseed Rheumatism, muscle pain
Ginger Kidney problems
Marjoram Asthma, colds, coughs, catarrh, burns
Oregano Skin irritation, muscle/menstrual/general pain, rheumatism, colds
Rosemary Can be used in aromatherapy to improve memory, stamina and
concentration, and to ght against rheumatism
Thyme Sciatic pain, rheumatism, sprains, muscle and back pain, circula-
tion problems
Juniper Circulation problems, general pain, rheumatism
Warning!
Spices are not miracle cures and are no substitute for medical
assistance.
People who have allergies should be especially careful when
using spices.
Tips for using herbs
Herbs should only be added to a dish towards the end of the
cooking process.
Exceptions: marjoram, rosemary, sage and thyme.
Dried herbs will give a more intense avour if you rub them in
your hands before using them.
Use dried herbs sparingly; no more than from 1 pinch to ½ tbsp
per portion.
Herbs are a natural way of improving the presentation of a dish,
and are ideal for garnishing soups and sauces.
5