Spice Station Silverlake

The uses of garlic are infinite and it is an important ingredient in the cuisine of most nations. A small amount will ‘lift’ dishes of meat, fish and vegetables and be virtually undetectable.

One of the earliest spice known in Western Europe, used since the ninth century, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea.

ORGANIC

Dried wolfberries are traditionally cooked before consumption. Dried wolfberries are often added to rice congee and almond jelly, as well as used in Chinese tonic soups, in combination
with chicken or pork, vegetables, and other herbs such as wild yam. The berries are also boiled as an herbal tea, often along with chrysanthemum flowers and/or red jujubes, or particularly with pu-erh tea.

This intriguing spice, often described as a vibrant blend of ginger, cardamom, and pepper, seems to be just as valuable in the medicine cabinet as it is in the spice rack. An outstanding substitute for cardamom and black pepper, be sure to include a bowl of olive oil seasoned with grains of Paradise and perhaps a little garlic and fresh thyme. Include GOP in curried dishes of Northern African and Middle Eastern influence and add it to zesty paella & cassoulets.

Traditionally root chewed on or brewed into a tea for the immune system. Roots sometimes used in making absinthe.

Used primarily in baking, soaps, etc. Does not retain full honey flavor; tastes like a milk, starchy powdered-sugar.To rehydrate, use 3/4 parts powder to 1 part water.

The main use is in horseradish sauce. This is made most simply by mixing the grated root with sugar and vinegar to the desired consistency. As a sauce, horseradish also complements tongue, sausages, cold egg dishes, cheese, chicken and hot ham.

Leaves have a lightly bitter taste due to tannins, and a minty aroma. Often used for affecting the chest and lungs for colds and coughs. It is also used to flavor liqueurs, and is part of the formulation of Chartreuse.