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a pinch or pack of perfect spices...

Sarsaparilla drinks feature widely in American popular culture, In recent times, sarsaparilla is sometimes considered to be a type of root beer.

Sarsaparilla is not readily available in most countries, although many pubs and most major supermarket chains in the Philippines, Taiwan, Malaysia and Australia stock sarsaparilla-flavored soft drinks, and sarsaparilla remains available in the United Kingdom as a legacy of the temperance movement. Australian sarsaparilla has a different flavor from American root beer or sarsaparilla.

Sassafras leaves are an important ingredient in some distinct foods of the United States. It is the main ingredient in traditional root beer and sassafras root tea, and ground leaves of sassafras are a distinctive additive in Louisiana Creole cuisine (see the article on filé powder, and a common thickening and flavoring agent in gumbo).

 

Sassafras leaves and flowers have also been used in salads, and to flavor fats or cure meats.

Medicinal properties: Numerous Native American tribes used the leaves of sassafras to treat wounds by rubbing the leaves directly into a wound and used different parts of the plant for many medicinal purposes such as treating acne, urinary disorders, and sicknesses that increased body temperature, such as high fevers.

 

Sassafras leaves are an important ingredient in some distinct foods of the United States. It is the main ingredient in traditional root beer and sassafras root tea, and ground leaves of sassafras are a distinctive additive in Louisiana Creole cuisine (see the article on filé powder, and a common thickening and flavoring agent in gumbo).

 

Sassafras leaves and flowers have also been used in salads, and to flavor fats or cure meats.

Medicinal properties: Numerous Native American tribes used the leaves of sassafras to treat wounds by rubbing the leaves directly into a wound and used different parts of the plant for many medicinal purposes such as treating acne, urinary disorders, and sicknesses that increased body temperature, such as high fevers.

 

 

Next to saffron and cardamom, vanilla is the worlds next most expensive spice. Vanilla’s mellow fragrance enhances a variety of sweet dishes: puddings, cakes, custards, creams, soufflés and, of course, ice cream. Classic examples include crème caramel, peach Melba and apple Charlotte.

This Vanilla comes in a paste format, which consists of Vanilla beans, sugar, bourbon and gum arabica. It can be used as a substitute to vanilla extract or can be put directly on top of desserts, such as ice cream or cupcakes…or eat straight out of the jar…simply delicious.

 

As one of the most prized crops from Japan, the pungent flavor of Wasabi lends itself to a great range of culinary uses.

Tandoori spices are made into a paste which is rubbed directly onto the surface of meats andthe powder is often used as a marinade. It gives foods the traditional red-orange colour of Indian tandoor cooking. Tandoori meats are usually cooked on skewers.

This combination of black, white, green and pink peppercorns is a great balance of flavors for the true peppercorn lover. Used preferably whole with a pepper mill, it complements all meat and poultry dishes to enhance any dish.

Malabar Black Pepper is the most widely consumed pepper in the world. It is grown on the southwest (Malabar) coast of India where peppercorn production first originated.  This is a small/medium sized berry, sometimes with a slightly greenish hue.  Noted for its complex spicy fragrance with a hint of cedar, Malabar pepper is versatile and goes especially well with beef.  It will hold its own with other strongly flavored dishes and is a favorite for everyday grinding.

Since Malabar peppercorns are often used in signature dishes, their versatility makes them very appealing. As an added bonus, if you are looking to use milder, but more exotic flavors in any given dish, Malabar won’t over-power them, or prevent them from being noticed.  That said, these peppercorns can easily compliment spicier seasonings and add a special kick of their own.

Lampong peppercorns are are treasured around the world for their mild, delicate aroma. Small, brown berries are characterized by a sweet, smoky, and yet “woodsy” fragrance.  Lampong goes well with almost any dish.  This aromatic corn is a perfect complement to Thai or Singaporean dishes. One sniff will take your imagination to sweet concoctions made of coconut milk and lemon grass. Try it in other recipes where a less bold, but aromatic pepper flavor is preferred. Grown in Indonesia’s mountainous islands, these berries are picked while young to retain a sharp, hot flavor.

This is the ideal peppercorn for daily use; perhaps for dishes where you are still experimenting with spice blends. Individuals using Lampong peppercorns note that the heat does not appear immediately, but when it does, the sensation is distinct and enjoyable. No matter whether you need to spice up dull potatoes or want snappy egg omelets, Lampong peppercorns add just the right touch of smoke and outdoor mystery to your dishes. Their distinctive aroma is also known to last for hours in the kitchen and deliver a refreshing scent that enhances just about any food.