As well as flavoring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. Gin gets its unique flavor from it and fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavor.
MEDICINAL: Supports healthy kidney and urinary tract function, and promote to healthy blood pressure.
Kalonji is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is also added to vegetable and dhal dishes as well as in chutneys. The seeds are sprinkled on to naan bread before baking.
Widely used in savoury dishes and meat, poultry, seafood and vegetable curries. It harmonizes well with coconut milk, especially with chicken or seafood, and there are countless Thai and Sri Lankan recipes exploiting this combination. The stems are also used in teas or used in pickles and in flavoring marinades.
MEDICINAL: It promotes good digestion and induces perspiration to cool the body and reduce fevers.
Mace is the aril (lacy covering) of the nutmeg seed shell. A small amount will add fragrance without imposing too much flavor. It works especially well with milk dishes like custards and cream sauces. Included in soufflés and cheese sauces.
MEDICINAL: Can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea.
A combination of fragrant rosewater-like sweetness and a nutty and faintly bitter, but not unpleasant aftertaste. Used in breads, biscuits and less sweet cakes and pastries. It is well worth experimenting with this unfamiliar but intriguing flavoring. A traditional Greek Easter bread is flavored with mahlab and decorated with colored eggs.
It’s added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb”. Middle Easterners use marjoram in lamb, mutton, barbecues, vegetables, and seafood. It is usually added at the end of cooking to retain its delicate flavor or as a garnish.
MEDICINAL: Used in tea to cure headaches, head colds, calm nervous disorders, and to clear sinuses.
As a spice, it continues to be used in Greece to flavor spirits and liquors, chewing gum and a number of cakes, pastries, spoon sweets and desserts. Sometimes it is even used in making cheese. Mastic resin is a key ingredient in Dondurma (Turkish ice cream), and Turkish puddings granting those confections its unusual texture and bright whiteness. In Lebanon and Egypt, the spice is used to flavor many sauces, ranging from soups to meats to desserts.
We sell Mastic at $10.00 for 10 grams
The pilgrims brought mint to the United States aboard the Mayflower, combines well with many vegetables such as new potatoes, tomatoes,
carrots and peas. Refreshment to any green salads and salad dressings.
MEDICINAL: Mint is carminative, stimulative, stomachic, diaphoretic and antispasmodic. A general pick-me-up, good for colds, flu and feversand at times helps with motion sickness.
The brown seed is pounded with other spices in the preparation of curry powders and pastes. Useful for flavouring barbecue sauces, baked beans, many meat dishes, deviled eggs, beets and succotash.
MEDICINAL: Can relieve scorpion stings and
snake bites, epilepsy, toothache, bruises, stiff
neck, rheumatism, colic and respiratory troubles.
Used in pickling spice and in spice mixtures for cooking meats and seafood. It adds piquancy to sauerkraut and is sometimes used in marinades.
MEDICINAL: Can relieve scorpion stings and snake bites, epilepsy, toothache, bruises, stiff neck, rheumatism, colic and respiratory troubles.
Nutmeg has long been lauded as possessing or imparting magical powers, is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes. It is indispensable to eggnog and numerous mulled wines and punches.
MEDICINAL: Nutmeg is not a nut and does not pose a risk to people with nut allergies. It can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea.
ORIGIN: West Indies
Onion is a basic flavouring in the kitchen. Used in soups, pickles and cooked vegetable dishes, sauces, hearty casseroles, and bean and lentil dishes.
Often accompanies meat, such as shepherds pie and meat loaf.
MEDICINAL: Antiseptic, diuretic, expectorant and
rubefacient. It is believed to stimulate the liver and
is beneficial to the heart and nervous system.
Mexican Oregano has a much stronger flavor than the common Italian and Greek oreganos found on grocery store shelves. Mexican Oregano’s flavor has quickly gained popularity with some chefs in recent years for its strong flavor and subtle sweetness that are unique to this oregano from south of the boarder. Mexican Oregano’s flavor is still very similar so it is a good substitute for the more traditional Mediterranean oreganos as long as it is added at about half the amount called. Add it to Mexican and southwest recipes calling for “Mexican Oregano” at the amount called for to add a potent oregano flavor.