Herbs Spices

whole spices

What spices are you supposed to put on homemade garlic bread?

The garlic breads at the store are so unhealthy; I thought I’d make my own with whole wheat bread at home. I plan to put some calorie free butter spray and garlic salt on the toasted bread, but I know there’s a spice you can sprinkle on there too, and I don’t know what it is! Is it parsley? Or oregano? Or just “italian seasoning” (which I guess is a mixture of lots of seasonings?)? Help!

I sprinkle a little paprika, dried parsley, garlic powder and Kosher salt on my homemade garlic bread.

BTW, you can use olive oil instead of butter — brush it very lightly on your toasted bread, then rub a clove of garlic on top, very tasty, lower in calories and so good for you.

Whole Spice

Peppercorns Black Whole (Piper nigrum; Hu Jiao) 2.08 oz: K $4.85 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Our exceptional quality herbs and spices have made Frontier the leading brand of natural and organic spices. We offer the largest selection of certified organic bottled herbs and spices, including our top-selling organic cinnamon, oregano, basil, black pepper and cayenne pepper. Most of Frontier’s Bottled Spices are kosher certified. Due to the variable cut and density of herbs and spices, the weight stated here may differ slightly from the actual weight of the product received.

Vanilla Beans Whole Tahitian (Vanilla tahitensis) ¼ lb: K $54 One quarter pound of Tahitian beans is approximately 37 whole vanilla bean pods. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ”tlilxochitl,” ”black flower.” It flavored their ”cacao water,” ”cacahuatl” in the Aztec tongue Náhuatl, ”chocol haa” in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ”inferior” only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless – the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you”ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it

Vanilla Beans Whole Bourbon (Vanilla planifolia) ¼ lb: K $38.7 One quarter pound is approximately 26 whole vanilla bean pods. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ”tlilxochitl,” ”black flower.” It flavored their ”cacao water,” ”cacahuatl” in the Aztec tongue Náhuatl, ”chocol haa” in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ”inferior” only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless – the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you”ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split o

Vanilla Beans Whole Bourbon (Vanilla planifolia) 1 lb: C $117 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ‘tlilxochitl,’ ‘black flower.’ It flavored their ‘cacao water,’ ‘cacahuatl’ in the Aztec tongue Náhuatl, ‘chocol haa’ in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ‘inferior’ only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless – the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you’ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 S

Vanilla Beans Whole Bourbon (Vanilla planifolia) 4 oz: C $32.04 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ‘tlilxochitl,’ ‘black flower.’ It flavored their ‘cacao water,’ ‘cacahuatl’ in the Aztec tongue Náhuatl, ‘chocol haa’ in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ‘inferior’ only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless – the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you’ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 S

Vanilla Beans Whole Bourbon Cert. Organic (Vanilla planifolia) ¼ lb: C $34.95 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ‘tlilxochitl,’ ‘black flower.’ It flavored their ‘cacao water,’ ‘cacahuatl’ in the Aztec tongue Náhuatl, ‘chocol haa’ in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ‘inferior’ only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless – the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you’ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 Seeds

Vanilla Beans Whole Tahitian 3 count (Vanilla tahitensis): K $9.45 Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ”tlilxochitl,” ”black flower.” It flavored their ”cacao water,” ”cacahuatl” in the Aztec tongue Náhuatl, ”chocol haa” in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ”inferior” only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless – the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you”ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 Seeds of Flavor Use a paring knife to carefully slit

Vanilla Beans Whole Bourbon (Vanilla planifolia) 1 lb: K $131.22 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. There are approximately 90 vanilla bean pods per pound. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ‘tlilxochitl,’ ‘black flower.’ It flavored their ‘cacao water,’ ‘cacahuatl’ in the Aztec tongue Náhuatl, ‘chocol haa’ in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ‘inferior’ only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless – the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you’ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanill

Vanilla Bean Whole Bourbon Cert. Organic (Vanilla planifolia) ¼ lb: K $41.04 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. There are approximately 20 vanilla bean pods per quarter pound. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ‘tlilxochitl,’ ‘black flower.’ It flavored their ‘cacao water,’ ‘cacahuatl’ in the Aztec tongue Náhuatl, ‘chocol haa’ in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavors many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ‘inferior’ only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless – the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you’ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanil

Peppercorns Pink (Brazil) Whole (Schinus terebinthifolia) 1 lb: C $24.94 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Also called Brazilian pepper. These are small, pink, berry-like fruits from a tropical Brazilian tree and are not in fact related to pepper at all. Pink pepper has a mild, aromatic, sweet flavor, but is also a little sharp, which is perhaps why we call it pepper. This subtle but piquant spice works very well with all kinds of fish and seafood. It may disagree with those of delicate digestion. Souffle with Prawns: For 4 people Prawns: 500 g. Butter: 100 g. Lemon: 1 Parsley: to taste Chives: 20 blades Pink pepper: 18 berries Salt, pepper: to taste Boil prawns for 2 minutes prawns in salty water with half lemon juice. Drain, shell them. Chop half of them into large pieces. Set aside 4 chive blades, some chopped parsley, and 8 pink pepper berries for the presesentation, and chop the remaining spices. Put spices in the whisk with the unchopped prawns, melted butter and lemon juice and whip all. Add chopped prawns, salt and pepper it. Put all in a serving plate and decorate with the set-aside spices. Refrigerator 2 hours before serving with toast. Pink Pepper Salad Dressing: Dressing ¼ cup of oil 5 tbls red wine vinegar 3 tbls. honey 1-2 cloves of garlic 1 tbls tomato pure 2 tbls pink pepper Salt and pepper 1 tbls water Pink Pepper Sauce for Meat: 1 Onion, finely chopped 1 tbsp Butter 1-2 tbsp Dried Pink Peppercorns, crushed 1 tbsp mild Mustard 110ml/4 fl.oz Meat Stock 285ml/10 fl.oz. Double Cream Salt & Pepper 1. Lightly fry the onion in the butter with the peppercorns until transparent : do not brown. 2. Stir in the mustard, stock and cream. Bring to the boil constantly stirring. Season with salt and pepper. 3. Add a few extra peppercorns as a garnish just before serving. Serve with lamb, pork, beef or meatballs.

Peppercorns Pink (Brazil) Whole (Schinus terebinthifolia) 1 lb: K $46.44 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Also called Brazilian pepper. These are small, pink, berry-like fruits from a tropical Brazilian tree and are not in fact related to pepper at all. Pink pepper has a mild, aromatic, sweet flavor, but is also a little sharp, which is perhaps why we call it pepper. This subtle but piquant spice works very well with all kinds of fish and seafood. It may disagree with those of delicate digestion. Souffle with Prawns: For 4 people Prawns: 500 g. Butter: 100 g. Lemon: 1 Parsley: to taste Chives: 20 blades Pink pepper: 18 berries Salt, pepper: to taste Boil prawns for 2 minutes prawns in salty water with half lemon juice. Drain, shell them. Chop half of them into large pieces. Set aside 4 chive blades, some chopped parsley, and 8 pink pepper berries for the presesentation, and chop the remaining spices. Put spices in the whisk with the unchopped prawns, melted butter and lemon juice and whip all. Add chopped prawns, salt and pepper it. Put all in a serving plate and decorate with the set-aside spices. Refrigerator 2 hours before serving with toast. Pink Pepper Salad Dressing: Dressing ¼ cup of oil 5 tbls red wine vinegar 3 tbls. honey 1-2 cloves of garlic 1 tbls tomato pure 2 tbls pink pepper Salt and pepper 1 tbls water Pink Pepper Sauce for Meat: 1 Onion, finely chopped 1 tbsp Butter 1-2 tbsp Dried Pink Peppercorns, crushed 1 tbsp mild Mustard 110ml/4 fl.oz Meat Stock 285ml/10 fl.oz. Double Cream Salt & Pepper 1. Lightly fry the onion in the butter with the peppercorns until transparent : do not brown. 2. Stir in the mustard, stock and cream. Bring to the boil constantly stirring. Season with salt and pepper. 3. Add a few extra peppercorns as a garnish just before serving. Serve with lamb, pork, beef or meatballs.

Thyme Leaf Whole Cert. Organic (Thymus vulgaris) 0.8 oz: K $3.77 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Thyme is basic to all European cuisines. It is used for everything from thyme honey, butter, jelly, vinegars, vegetables, soups to meat and poultry. Thyme gives subtle, pleasing flavor to almost any savory dish, and is particularly nice when cooked slowly. Thyme is one of the key ingredients in bouquet garni, Herbs de Provence and Fines Herbes. In Britain, thyme is the most popular culinary herb besides mint. In Central Europe, Thyme is most used for soups, fish, meat, poultry and eggs. Thyme, particularly lemon thyme, is a great addition to herbal vinegar. Thyme is often combined with marjoram for sausages and goes well with bay or boldo leaves. Cheese is sometimes flavoured with thyme. The Jordan condiment zahtar contains thyme. The Egyptian meat-spice mix Dukka contains hazelnut, sesame, cumin, coriander, black pepper and thyme. A Louisiana Blackened fish recipe includes thyme, salt, red pepper, white pepper, oregano, garlic and onion powder. The fish is dipped into molten butter, then coated with the spice mix and fried very quickly at high temperature in a heavy skillet, without any further oil. The idea is to brown the spices quickly, not burn them. Thyme is common in Central American cuisine. Jamaica Jerk, the delicious meat spice mix, often contains thyme. Bees adore the herb and make exquisite honey with it — thyme was planted as ground cover in Mediterranean orchards to lure them into pollinating the fruit trees. In ancient Greece it was strewn in banquet halls as an aphrodisiac, and distilled into ladies’ perfume. Thyme is also a significant medicinal herb. The Sumerians used thyme medicinally as far back as 3000 B.C., and it was among the herbs and spices used in ancient Egypt to keep mummies fresh for the afterlife. Thymol, its active ingredient, helps loosen phlegm, combats bronchial spasms, and discourages growth of bacteria. First noted by a German pharmacist in 1725, thymol eventually replaced carbolic acid as a safer, yet effective, antiseptic. Today it’s found in such popular over-the-counter products as Listerine mouthwash and Vicks VapoRub. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Thyme for ‘Symptoms of bronchitis and whooping cough. Catarrhs of the upper respiratory tracts.’ ‘Dosage: 1 – 2 g of herb for 1 cup of tea, several times a day as needed; 1 – 2 g fluidextract 1 – 3 times daily; 5 percent infusion for compresses. Mode of Administration: Cut herb, powder, liquid extract or dry extract for infusions and other galenical preparations. Liquid and solid medicinal forms for internal and external application.’ ‘Combinations with other herbs that have expectorant action could be appropriate. Actions: Bronchoantispasmodic; Expectorant; Antibacterial.’ Grieve’s classic ‘A Modern

Dill Seed Whole (Anethum graveolens) 1.76 oz: K $3.32 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Native to Mediterranean countries and southeastern Europe, dill is now widely cultivated in Europe, India, and North America. The entire plant is aromatic, and the small stems and immature umbels are used for flavouring soups, salads, sauces, fish, sandwich fillings, and particularly pickles. Dill has a warm, slightly sharp flavour somewhat reminiscent of caraway. The whole seeds and the seed oil have carminative properties and have been used in treating flatulent colic. Grieve’s classic ‘A Modern Herbal’: ‘The leaves added to fish, or mixed with pickled cucumbers give them a spicy taste.’ ‘Dill vinegar, however, forms a popular household condiment. It is made by soaking the seeds in vinegar for a few days before using.’ ”The French use Dill seeds for flavouring cakes and pastry, as well as for flavouring sauces.’ ‘Perhaps the chief culinary use of Dill seeds is in pickling cucumbers: they are employed in this way chiefly in Germany where pickled cucumbers are largely eaten.’ ‘Medicinal Action and Uses: Like the other umbelliferous fruits and volatile oils, both Dill fruit and oil of Dill possess stimulant, aromatic, carminative and stomachic properties, making them of considerable medicinal value.’ ‘Oil of Dill is used in mixtures, or administered in doses of 5 drops on sugar, but its most common use is in the preparation of Dill Water, which is a common domestic remedy for the flatulence of infants, and is a useful vehicle for children’s medicine generally.’ King’s 1898 Dispensatory: ‘Carminative and stomachic, and used in the preparation of dill-water. The natives of India use the fruit largely in medicine and cookery. Flatulent colic and singultus, when due to disordered digestion, are relieved by the administration of dill-water or the oil of dill; the former in 1 or 2-drachm doses, the latter in from 2 to 5-drop doses on sugar. It possesses no advantages over the other aromatic seeds.’ ‘The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Dill seed for ‘Dyspepsia.’ ‘Average daily dosage: Seed, 3 g; essential oil, 0.1 – 0.3 g; equivalent preparations. Mode of Administration: Whole seeds for teas and other galenical preparations for internal application. Actions: Antispasmodic: Bacteriostatic.’

Caraway Seed Whole (Carum carvi) 1.84 oz: K $3.77 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Caraway, commonly called seed, is actually the dried fruit of Carum carvi. It has a distinctive aroma reminiscent of anise and a warm, slightly sharp taste. It is used as a seasoning in innumerable meat dishes, breads, and cheeses, and in such vegetable dishes as sauerkraut, cabbage and beets. Baby Beets with Caraway 1 lb Baby beets 1 ts Horseradish 1 tb Caraway seeds ¾ c yogurt ½ c cottage cheese Place the beets in a medium sized saucepan; cover with water and bring to a boil. Reduce the heat and simmer until the beets are tender, 20-25 minutes. Rinse the beets under cold water, drain, and slip off the skins. Place the whole beets in a medium size bowl. Add the horseradish, caraway seeds, and lowfat blend; mix thoroughly. Cover and refrigerate for 1-4 hours. Caraway Coleslaw 3 cups shredded cabbage 1 large or 2 small carrots, grated 1 green pepper, finely chopped Mix together and toss with dressing: ½ cup mayonnaise ½ teaspoon dry mustard salt and pepper to taste 1 tablespoon sugar 2 tablespoons lemon juice 1 small onion, grated 1 teaspoon caraway seeds 1 tablespoon vinegar Mix all ingredients thoroughly before tossing with cabbage mixture. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Caraway for ‘Dyspeptic problems such as mild, spastic conditions of the gastrointestinal tract, bloating, and fullness.’ ‘Daily dosage: 1.5 – 6 g of seeds; equivalent preparations. Mode of Administration: Freshly crushed seeds for infusions as well as for other galenical preparations for internal use. Actions: Antispasmodic; Antimicrobial.’ Grieve’s classic ‘A Modern Herbal’: ‘Caraway was widely employed at one time as a carminative cordial, and was recommended in dyspepsia and symptoms attending hysteria and other disorders. It possesses some tonic property and forms a pleasant stomachic.’ ‘Distilled Caraway water is considered a useful remedy in the flatulent colic of infants, and is an excellent vehicle for children’s medicine. When sweetened, its flavour is agreeable.’ ‘One ounce of the bruised seeds infused for 6 hours in a pint of cold water makes a good Caraway julep for infants, from 1 to 3 teaspoonsful being given for a dose.’ King’s 1898 Dispensatory: ‘Caraway is an aromatic carminative, used in flatulent colic, especially of children, and to improve the flavor of several medicinal compounds. The oil (Oleum Carui) is more generally used. The seeds are frequently added to cakes and confectionaries, to render them more agreeable, while, at the same time, they gently excite the digestive powers. Dose of the seeds, from 10 to 60 grains.’ Eclectic Materia Medica, 1922 (Felter): ‘An aromatic carminative and gentle stomachic; both the fruit and the oil are of value in flatulent coli

Fennel Seed Whole (Foeniculum vulgare) 1.28 oz: K $3.32 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Fennel seeds are a common cooking spice worldwide, popular with fish and curries. Fennel is an element of Chinese five spice powder, and is part of innumerable traditional Mediterranean, Arabic, Iranian, Indian and European recipes. Fennel’s sweet earthy taste enhances meat dishes, fish, breads, pickles and vinegar. The herb is also traditional in Chinese, Arab, Indian and Western pharmacopoeias. After meals, fennel seeds are used in several cultures to prevent gas and upset stomach. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Fennel seed for ‘Dyspepsias such as mild, spastic gastrointestinal afflictions, fullness, flatulence. Catarrh of the upper respiratory tract. Fennel syrup, fennel honey: catarrh of the upper respiratory tract in children.’ ‘Side Effects: In individual cases allergic reactions of skin and respiratory tract.’ ‘Daily dosage: 5 – 7 g herb; 10 – 20 g fennel syrup or honey (Erg. B. 6); 5 – 7.5 g compound fennel tincture; equivalent preparations. Mode of Administration: Crushed or ground seeds for teas, tea-like products, as well as other galenical preparations for internal use. Duration of Administration Fennel preparations should not be used on a prolonged basis (several weeks) without consulting a physician or pharmacist.’ ‘Actions: Promotes gastrointestinal motility, in higher concentrations acts as an antispasmodic. Experimentally, anethole and fenchone have been shown to have a secretolytic action in the respiratory tract; in the frog, aqueous fennel extracts raise the mucociliary activity of the ciliary epithelium.’ The main active constituents, which include the terpenoid anethole, are found in the volatile oil. Anethole and other terpenoids may have mild estrogen-like activity, and inhibit spasms in smooth muscles, such as those in the intestinal tract. Recent studies have found fennel to possess diuretic, choleretic (bile-producing), pain-reducing, fever-reducing, and antimicrobial actions. Fennel was formerly an official drug in the United States and was listed as being used for indigestion and possibly for stimulating milk flow in women. Whole seeds may be chewed or used in tea. Grieve’s classic ‘A Modern Herbal’: ‘On account of its aromatic and carminative properties, Fennel fruit is chiefly used medicinally with purgatives to allay their tendency to griping and for this purpose forms one of the ingredients of the well-known compound Liquorice Powder.’ ‘Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic ‘Gripe Water,’ used to correct the flatulence of infants.’ ‘Volatile oil of Fennel has these properties in concentration. Fennel tea, formerly also employed as a carminative, is

Bay Leaf Select Whole (Laurus nobilis) 0.16 oz: K $5.53 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Also called Laurel Leaf and Sweet Bay, Laurus nobilis, an evergreen tree of the family Lauraceae, is indigenous to countries bordering the Mediterranean. Bay leaf is a popular spice used in pickling and marinating and to flavour stews, sauces, pickles, stuffings, and fish. Bay leaves can be cooked for hours without much aroma loss. Fresh or dried bay leaves frequently show up in bouquet garni. Bay leaves are delicately fragrant but have a bitter taste. They contain approximately 2 percent essential oil, the principal component of which is cineole. The smooth and lustrous dried bay leaves are usually used whole and then removed from the dish after cooking; they are sometimes marketed in powdered form. Baked Fish Scented With Lemon and Bay Leaf: http://www.fishsniffer.com/recipes/rockfish2.html: Line a 13 x 9 inch baking dish with a large piece of foil 2 lbs. whole fish or chunk of fish 4 bay leaves 3 stalks coriander, roots and stems only or 3 sprigs lemon thyme 2 finger chilies, slit down one side (small, medium-hot chiles) (opt.) 1 stalk lemon grass cut into short lengths cut on a bias into 5-6 pieces 2 Tbsp. soya sauce 1 Tbsp. olive oil or vegetable oil 1 Tbsp. minced ginger root 2 tsp. minced garlic 2 tsp. brown sugar or granulated sugar 4 tsp. lemon juice ¼ – ½ tsp. black pepper (opt.) 1 tsp. very finely chopped lemon grass or thyme leaves half lemon, thinly sliced Make a few cuts into the flesh of each side of fish; put in prepared baking dish. Add bay leaves, coriander, chiles, lemon grass (if using), soya sauce, oil, ginger, garlic, sugar, lemon juice and pepper; turn fish to coat. Marinate at room temperature 20 to 30 minutes, turning occasionally. Preheat oven to 375 degrees. Close foil over fish, sealing it well. Bake 40 minutes; remove from oven. Preheat broiler. Open foil; sprinkle fish with lemon grass or thyme, if using and cover with a layer of lemon slices. Baste with a little of the juice. Broil for 2-3 minutes. Transfer fish to warm serving platter. Strain juices; pour over fish. Serves 4. Potatoes with Bay Leaf: http://www.oldetimecooking.com/Recipes/Potatoes_with_bay_leaf.htm: 2 lb potatoes, peeled and cut into ½ inch slices (we enjoy ours unpeeled as well) 2 chopped garlic gloves 4 large bay leaves 2 cups chicken stock Fresh ground pepper and salt Brush a shallow bake-proof casserole with olive oil. Make a layer of half of the potatoes, garlic and bay leaves. Sprinkle with salt and pepper to taste and drizzle 2 tablespoons olive oil over top. Repeat with remaining ingredients same way as first layer. Pour the chicken stock over all, bring to a simmer and cook, covered, over low heat until the potatoes are tender and the liquid is absorbed, about ½ an hour. Pour off any remaining liquid, discard bay leaves and serve while

Bay Leaf Whole Cert. Organic (Laurus nobilis) 0.16 oz: K $5.84 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Also called Laurel Leaf and Sweet Bay, Laurus nobilis, an evergreen tree of the family Lauraceae, is indigenous to countries bordering the Mediterranean. Bay leaf is a popular spice used in pickling and marinating and to flavour stews, sauces, pickles, stuffings, and fish. Bay leaves can be cooked for hours without much aroma loss. Fresh or dried bay leaves frequently show up in bouquet garni. Bay leaves are delicately fragrant but have a bitter taste. They contain approximately 2 percent essential oil, the principal component of which is cineole. The smooth and lustrous dried bay leaves are usually used whole and then removed from the dish after cooking; they are sometimes marketed in powdered form. Baked Fish Scented With Lemon and Bay Leaf: http://www.fishsniffer.com/recipes/rockfish2.html: Line a 13 x 9 inch baking dish with a large piece of foil 2 lbs. whole fish or chunk of fish 4 bay leaves 3 stalks coriander, roots and stems only or 3 sprigs lemon thyme 2 finger chilies, slit down one side (small, medium-hot chiles) (opt.) 1 stalk lemon grass cut into short lengths cut on a bias into 5-6 pieces 2 Tbsp. soya sauce 1 Tbsp. olive oil or vegetable oil 1 Tbsp. minced ginger root 2 tsp. minced garlic 2 tsp. brown sugar or granulated sugar 4 tsp. lemon juice ¼ – ½ tsp. black pepper (opt.) 1 tsp. very finely chopped lemon grass or thyme leaves half lemon, thinly sliced Make a few cuts into the flesh of each side of fish; put in prepared baking dish. Add bay leaves, coriander, chiles, lemon grass (if using), soya sauce, oil, ginger, garlic, sugar, lemon juice and pepper; turn fish to coat. Marinate at room temperature 20 to 30 minutes, turning occasionally. Preheat oven to 375 degrees. Close foil over fish, sealing it well. Bake 40 minutes; remove from oven. Preheat broiler. Open foil; sprinkle fish with lemon grass or thyme, if using and cover with a layer of lemon slices. Baste with a little of the juice. Broil for 2-3 minutes. Transfer fish to warm serving platter. Strain juices; pour over fish. Serves 4. Potatoes with Bay Leaf: http://www.oldetimecooking.com/Recipes/Potatoes_with_bay_leaf.htm: 2 lb potatoes, peeled and cut into ½ inch slices (we enjoy ours unpeeled as well) 2 chopped garlic gloves 4 large bay leaves 2 cups chicken stock Fresh ground pepper and salt Brush a shallow bake-proof casserole with olive oil. Make a layer of half of the potatoes, garlic and bay leaves. Sprinkle with salt and pepper to taste and drizzle 2 tablespoons olive oil over top. Repeat with remaining ingredients same way as first layer. Pour the chicken stock over all, bring to a simmer and cook, covered, over low heat until the potatoes are tender and the liquid is absorbed, about ½ an hour. Pour off any remaining liquid, discard bay leaves and serve while

Nutmeg Whole (Myristica fragrans; Rou Dou Kou) 2.24 oz: K $5.03 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Fragrant and tasty nutmeg is essential in any number of recipes. What would eggnog be without the nutmeg? It is mildly hallucinogenic, which may also contribute to the Christmas cheer. Nutmeg is also used in perfumes and ointments. The brown, wrinkled, apricot-like fruit contains a kernel which is covered by a bright red membrane. The membrane (arillus) provides the spice mace, and the kernel the spice nutmeg. Traditional Middle Eastern, Indian and North African spice mixtures, used for everything from meats to pastries, such as baharat, garam masala and ras el hanout, often contain nutmeg. In Holland, nutmeg is used for just about everything, literally from soup to nuts, and everything in between. French quatre épices (’four spices’) contains nutmeg, ginger, white pepper and cloves. Allspice and cinnamon are sometimes added. Four spice mix finds its way into stews, ragouts, sausages and pastries. Jamaica’s great jerk grilled meat seasoning often contains nutmeg. In small quantities, nutmeg acts on the stomach to improve appetite and digestion. Nutmeg oil is sometimes used to dispel flatulence. It helps prevent gas and fermentation in the intestinal tract. Grieve’s classic ‘A Modern Herbal’: ‘Both nutmeg and mace are used for flatulence and to correct the nausea arising from other drugs, also to allay nausea and vomiting. Nutmeg is an agreeable addition to drinks for convalescents.’ King’s 1898 Dispensatory: ‘Both nutmeg and mace possess aromatic stimulating properties, and are occasionally used to remove flatulency, correct the nausea arising from other drugs, and to allay nausea and vomiting. It may be used in gastrodynia and atonic diarrhoea. The nutmeg forms a very agreeable addition to various drinks for convalescents, as well as to some articles of diet; it is generally grated over them, or mixed with them.’ ‘Dose of nutmeg or mace, from 5 to 20 grains. Larger doses possess decided narcotic qualities, and in doses of 2 or 3 drachms, dangerous symptoms have been produced.’ Eclectic Materia Medica, 1922 (Felter): ‘An aromatic stimulant and carminative in small doses; larger doses produce nervous sedation and are soporific… Therapy: External. An ointment containing the finely powdered nut, or the volatile oil sometimes proves obtundant to painful piles. Grated upon a larded cloth and applied warm we have found it to give prompt and grateful relief in soreness of the chest attending an acute cold or the beginning of acute respiratory inflammation. It may also be used as a spice poultice to the abdomen in painful bowel affections from cold. A liniment of oil of nutmeg (1) and olive oil (3) is regarded by some as an efficient parasiticide for mild types of ringworm. Internal: Both the powdered nut and the oil are good carminatives and may be used to allay nausea, vomiting,

Thyme Leaf Whole Cert Organic (Thymus vulgaris) 0.28 oz: K $1.88 Thyme is basic to all European cuisines. It is used for everything from thyme honey, butter, jelly, vinegars, vegetables, soups to meat and poultry. Thyme gives subtle, pleasing flavor to almost any savory dish, and is particularly nice when cooked slowly. Thyme is one of the key ingredients in bouquet garni, Herbs de Provence and Fines Herbes. In Britain, thyme is the most popular culinary herb besides mint. In Central Europe, Thyme is most used for soups, fish, meat, poultry and eggs. Thyme, particularly lemon thyme, is a great addition to herbal vinegar. Thyme is often combined with marjoram for sausages and goes well with bay or boldo leaves. Cheese is sometimes flavoured with thyme. The Jordan condiment zahtar contains thyme. The Egyptian meat-spice mix Dukka contains hazelnut, sesame, cumin, coriander, black pepper and thyme. A Louisiana Blackened fish recipe includes thyme, salt, red pepper, white pepper, oregano, garlic and onion powder. The fish is dipped into molten butter, then coated with the spice mix and fried very quickly at high temperature in a heavy skillet, without any further oil. The idea is to brown the spices quickly, not burn them. Thyme is common in Central American cuisine. Jamaica Jerk, the delicious meat spice mix, often contains thyme. Bees adore the herb and make exquisite honey with it — thyme was planted as ground cover in Mediterranean orchards to lure them into pollinating the fruit trees. In ancient Greece it was strewn in banquet halls as an aphrodisiac, and distilled into ladies’ perfume. Thyme is also a significant medicinal herb. The Sumerians used thyme medicinally as far back as 3000 B.C., and it was among the herbs and spices used in ancient Egypt to keep mummies fresh for the afterlife. Thymol, its active ingredient, helps loosen phlegm, combats bronchial spasms, and discourages growth of bacteria. First noted by a German pharmacist in 1725, thymol eventually replaced carbolic acid as a safer, yet effective, antiseptic. Today it’s found in such popular over-the-counter products as Listerine mouthwash and Vicks VapoRub. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Thyme for ‘Symptoms of bronchitis and whooping cough. Catarrhs of the upper respiratory tracts.’ ‘Dosage: 1 – 2 g of herb for 1 cup of tea, several times a day as needed; 1 – 2 g fluidextract 1 – 3 times daily; 5 percent infusion for compresses. Mode of Administration: Cut herb, powder, liquid extract or dry extract for infusions and other galenical preparations. Liquid and solid medicinal forms for internal and external application.’ ‘Combinations with other herbs that have expectorant action could be appropriate. Actions: Bronchoantispasmodic; Expectorant; Antibacterial.’ Grieve’s classic ‘A Modern Herbal’: ‘Antiseptic, antispasmodic, tonic and carminative.’ ‘The pounded herb, if given fresh, from 1 to 6 oz. daily, mixed with syrup,

Celery Seed Whole (Apium graveolens) 1.68 oz: K $3.32 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. The sharp, refreshing flavor of celery seed is indispensable for pickles and sauerkraut. Also widely used in bread, rolls, pastries, egg dishes especially omelets, hamburger, stews, soup, chowder, meat loaf, stewed tomatoes, tomato juice, clam juice, tomato sauce, potato and green salads, salad dressings, tuna and salmon salad, vegetables, stuffings. ¼ teaspoon celery seed in 5 cups potato salad 2 teaspoons celery seed in 3 tablespoons melted butter, brushed over hot bread or rolls 1 teaspoon celery seed in 1 cup coleslaw dressing or other salad dressing 1 teaspoon celery seed to a pint of pickles or relish Medicinally, celery seed is used as an infusion, strong decoction, extract and tincture. Eating the whole seeds, of course, can also be medicinal, and they can be sprouted. Celery seed has long been used to treat both arthritis and gout. Modern research confirms that turn-of-the-century ‘celery cures’ for rheumatism and gout were, in fact, valid empirical herbalism. Animal research shows that celery seed and celery seed extract’s diuretic (urine-producing) effect lowers uric acid levels in the blood. Celery seed’s volatile oil apiol is also a urinary antiseptic. Recent studies have also confirmed celery seed’s ancient reputation as helpful for muscle spasm, high blood pressure, sleeplessness, depression and anxiety. Several chemicals in celery seed block inflammation or relieve pain. Others chemicals relax muscles that are in spasm. Celery seed contains calcium, which can help relax muscle cramps, calm tense nerves and lower blood pressure. Another compound in celery seed called limonene also acts as a mild tranquilizer. Other constituents are anti-bacterial, while others are diuretic. Studies in lab animals show that celery seed prevents liver damage caused by toxic chemicals. It has been used for centuries as a liver tonic. Celery seed also strengthens muscles in the uterus, which helps increase menstrual flow. Those with a kidney disorder, or the pregnant, should not take celery medicinally. A rare few have a serious allergic reaction to celery, so proceed gradually. Grieve’s classic ‘A Modern Herbal’: ‘Celery seed contains two oils – one heavy, the other lighter; it also contains apiol, but not so much as is found in parsley.’ ‘Medicinal Action and Uses: Carminative stimulant, diuretic, tonic, nervine, useful in hysteria, promoting restfulness and sleep, and diffusing through the system a mild sustaining influence.’ ‘Good combined with Scutellaria for nervous cases with loss of tone. On this account it is recommended to eat the cultivated fresh root as well as taking the oil or fluid extract.’ ‘Is said to be very good for rheumatism, when it is often combined with Coca, Damiana, etc. Dose: fluid extract, 3 to 7 drops every four hours.’

Assortment of 12 Culinary Herb Seeds – Grow Cooking Herbs- Parsley, Thyme, Cilantro, Basil, Dill, Oregano, Sage, More $9.99 QUALITY & QUANTITY GUARANTEE Each Packet comes with lots of seed, grow herbs indoors and outdoors! Plenty of seed to experiment with and grow a full herb garden! Our seed is also Guaranteed to grow! Assortment of 12 Culinary Herb Seeds Parsley, Thyme, Cilantro/Coriander, Basil, Dill, Oregano, Sweet Marjoram, Chives, Savory, Garlic Chives, Mustard, Sage….

Toastmaster 1119 Push-Button Electric Coffee and Spice Grinder $10.89 Coffee Grinder-White…

Back by popular demand Spice Girls have announced. 14-day eighth continent reunion tour. kicking off in Vancouver May. Fri In December and continued through January. More than 1 million fans have flooded the website of the program looking for a parking ticket. Women's official website,. TheSpiceGirls.com. Is reported to be over. 10 requests per second and. Hope that more and more. 5 million from the request by mid-July. During recent interviews with. BBC Radio 1, Melanie (Beautiful Spice) Chisholm, alluded to more days. If demand proves high ticket sales. Recent posts on the site to female fans what they really want the opportunity to make their city. "Spice City". Send your fans online places they want and the city has the most votes will become. "Spice CITY" and is certified as a stop on the tour include new information.

Spice Girls announced the latest in a long line of. pop British willing to specify a different look. reviving their glory days. Last year in the region as well as this. Verve and most notably,. Police regrouped for a new album and tour, or. Police ticket to one of the most eagerly. awaited tour of the year sold out in minutes for most shows. Keeping track of $ 240 per ticket in the primary market. Fans and brokers alike buyers with the hope of sales continued to find it difficult to discharge their tickets alone for any profit. Although state Spice site. Girls "to work, we will randomly select who is buying tickets." Like any concert there will no doubt want to sell. One question is how much? Fans will be notified if they have won lottery tickets up to October. 1 will have 72 hours of credit transactions. 6 tickets per order.

Five former Spice Girl has not shared since. 1998 when they embarked on sell out. 102-day world tour covering Europe and North America. Spiceworld Tour kicked off in Dublin, Ireland that. February 24, 1998 before moving to mainland Europe and then returned to the UK for. 14 gigs at Wembley Arena and Birmingham's. NEC Arena. Show has operations in North America. Throughout the summer months, with ticket prices in the secondary market to reach higher. $ 300. Broker at ShowTimeTickets.com. Victims Spice mania first round will be high expectations. The new total for travel. countered similar low value sales this summers police. Tour. "Trend that we find new and larger concerts a high value. Coincides with the first all hype and excitement. But when the buzz began to die and then show relatively special case, these tend to increase with increasing building and bring it down to. This will reduce the price. ".

Concert will be the first since the record year. 2001 and the first five of the original group since. Geri Halliwell out on a single track of May. 1,998 just four years after starting the wave. The remaining four carried on through the young. disbanding after their 2000 album. 'Permanent' failure to keep records of previous achievements.
Spice Girls boasted album sales. 55 million during their brilliant careers. transiently. five singers are now all in their generation. 30. Melanie (Spice frightening) Brown, Geri (Ginger Spice). Halliwell and Victoria (Visit Spice) Beckham. A mother and Emma (Baby Spice). Bunton is expected to occur some time in August. Victoria and soccer superstar of her husband. David Beckham is moving to a more central release the U.S.. David will play for Major League franchise football,. LA Galaxy. Family members will be on the young coach and they have seven children between them. Victoria has been offered online. dailymail.co.uk said, "I am so excited about this. Tour – I may be one in the evening for family time!

For more information on tour dates and prices for spices. Girls and more to target = "_blank"> www.showtimetickets.com.

Day Tour.

2007.

December 2 – Vancouver, Canada.
December 4 – USA, San Jose.
ธันวาคม 7 – USA, Los Angeles.
December. 8 – USA, Las Vegas.
ธันวาคม 11 – USA, New City York.
December. 15 – UK, London.
Dec. 20 – Germany, Köln.
December. 23 – Spain, Madrid.

2008.
Jan. 8 – China,. Shanghai.
Jan. 10 – China, Beijing.
Jan. 12 – China, Hong Kong.
January. 17 – Australia, Sydney.
มกราคม 20 – South Africa, Cape Town.
มกราคม 24 – Argentina, Buenos Aries.

About the Author:

Terri Dueck is a Media & Public Relations Associate for ShowTimeTickets.com

Article Source: ArticlesBase.com – Spice Reunion Has Girl and Ticket Power