February 23, 2012

Chia

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Written By Allison Prater | The same little green bushes that are found atop little ceramic animals, in those infamous “Chia pet” commercials, are actually a dynamic superfood source. Salvia hispanica, more commonly known as chia, is a member of the mint family. Its earliest known cultivation dates back before the 16th century, to the pre-Columbian Aztec civilizations. It is still used in Mexico and Guatemala; the seeds from the plant are sometimes ground, or used whole in a nutritious … [Read more...]

Mad for Masala

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Written By Allison Prater | Garam masala is a blend of ground spices, common in North Indian and South Asian cuisines. It can be used alone or in combination with other spices. Its name translates from Hindi, meaning "hot mixture." Though the garam refers more to the intensity of the spices, it is not hot in the same way as chili peppers, for example. Garam masala varies by region, with many different combinations that differ, according to regional or personal taste. No single masala is … [Read more...]

Vanilla: The Black Flower

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Written By Allison Prater | Vanilla planifolia, or vanilla is one of the most highly prized spices on earth. The seed pod of a pale and fragrant orchid, native to Mexico, vanilla is the second most expensive spice after saffron. The pods were first cultivated by the Totonac people who inhabit the Mazatlan Valley in present day Veracruz. In the fifteenth century, the conquering Aztecs developed a taste for the vanilla bean, often adding it to chocolate. They gave it the name "tlilxochitl" or … [Read more...]

Curry Leaf

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Written By Allison Prater | Murraya koenigii, or curry leaf, is an aromatic leaf commonly used in Southern Indian cuisine. Not all curries come from a single source, such as a leaf. Many common curries, such as yellow, green or red, are actually a combination of many spices, and often do not contain the curry leaf at all. The curry leaf is part of an evergreen shrub, or small sub-tropical tree, native to India. They are also sometimes referred to as "sweet neem leaves" because they are … [Read more...]

The Beauty of Borage

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Written by Allison Prater | The delicate blue star shaped flowers of Borago officinalis, or Borage, are indeed a lovely sight to behold. Not only does this hardy annual add aesthetic value to any flower bed, but it offers many benefits to its surrounding garden companions and gentle medicinal properties for the humans who tend it. According to the great 16th century herbalist, John Gerard, there was a saying among Roman soldiers who drank borage wine before going into battle, "ego borago … [Read more...]

Golden Calendula

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Written By Allison Prater | Calendula Officinalis is sometimes called pot Marigold, for it was once a culinary staple.  In the seventeenth and eighteen century calendula flowers were used in everything one could imagine; oatmeal, soups, puddings, dumplings, even calendula wine. The orange and yellow daisy-like flowers are native to North Africa, Iran, the Mediterranean and most of Europe. In addition to being a favorite food, it was prized for its gentle medicinal qualities, and was even … [Read more...]

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