Turmeric, part of the ginger family, is native to Tropical South East Asia and has been around for 4,000 years. Most of us are familiar with the powder which is most widely used, although some cultures pickle the roots and serve it as a condiment. To make the powder, the roots of the plant are [...]
By Smita Vasant Basil, a culinary herb is frequently used in Italian and South East Asian cuisines. The taste is similar to anise, but the smell is warm, sweet and strong. One of the most widely used herbs, there are over 50 varieties of basil – the one most commonly used in Italian food is [...]
Cinnamon, a strong aromatic spice is the dried bark of a small evergreen tree and is native to Sri Lanka, Bangladesh, Nepal and India. Cinnamon is also one of the oldest spices and up to the middle ages, its origins were a mystery. At one time it was so highly prized among ancient nations that [...]
Bay leaf is the aromatic leaf used in cooking for its distinctive flavor and fragrance. It is often used to flavor soups, stews and rice. The fresh leaves are very mild, and develop their full flavor several weeks after picking and drying. The bay leaf originated in Asia and spread to the Mediterranean and other [...]
Mint, a highly aromatic herb is used in fresh, dried, in extract or an oil. The fresh form is always preferred when available. Mint has many varieties but the most commonly used is Curly Mint which is available fresh in supermarkets. The leaves have a sweet, aromatic fresh flavor with a cool aftertaste. Mint leaves are used in teas, beverages - both - alcoholic and non-alcoholic, jellies, syrups, candies and ice creams. Mint is widely used in the Middle east especially in lamb dishes. The essential oil of mint is used as a flavoring in breath freshners, toothpaste, chewing gum, desserts and candies.
Focus Must Now Return to Comprehensive Federal Solutions July 28, 2010 Washington, D.C. - Today, Phoenix district court judge [...]
