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Flavor It Up

Updated on April 18, 2014
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Spice It Up

Volume 6, Issue 2, April 18, 2014

Spicing up dishes is one of the most engaged uses on the planet to bring savory tastes and flavor to the meats and vegetables in all main dishes. Spices have been around for centuries and were traded on and in ports for other worldly goods, as a matter of fact; they are one of the most sought after forms of trade in Egypt, England, Latin America, and the Americas. Spices are generally made from plants after the leaves were left to being dried and left to sit in the warm or hot sun. Back in the day that is how they came about in laying leaves on rocks in the warm and hot sunlight to dry them out. The leaves are then crushed into spices and we enjoy and mix these savory flavors in our spices and culinary delights.

Allspice

Allspice is a spice that is from the evergreen tree and the tree itself can reach a height of forty feet. It is a glossy green leaf that is about five inches in diameter. During the summer months it also has flowers that appear in bunches of green berries then they ripen to a dark brown color and resemble a peppercorn (used for a pepper spice).

Allspice is very aromatic it is a strong flavorful spice used in the culinary world and its common name is a “Jamaican pepper” native of Jamaica, this spice also was used and is native to Mexico, West Indies, South East Asia, and Spain where the Spaniards were they called it, “Pimento.” It grows best in hilly terrain rich in limestone.

The use in medicine was for flatulence and digestion. It aids in colic and abdominal gases or gastrointestinal problems when ingested. Use as rubbing on the skin it warms the skin and pores so it could be a cordial stimulant. It also warms when ingested. It is also used or engaged as a calming agent for treatment of hysterical patients. It is available in powders, spices, and aromatic oils. Warning for nursing or pregnant mothers should not use it at all during the full term of a pregnancy or while nursing.

American Saffron

The wonderful spice and taste of American Saffron in vegetable dishes is mildly flavored like chicken broth added to flavor meats and vegetables. It has a very unique quality to make your dish more sticky or spongy when added to rice dishes. This spice is from the safflower and it also it flavors meats to concentrate a dish.

Saffron is from a flower or plant and it grows two different ways. One of the ways is that it grows as a flower, and the differences is that this particular flower grows in spikey yellow floral arrangement on or in spikey bushels that range in 3 to 5 inches in diameter. The other is grown from a plant but the bulb is used and has the intense aroma with a mild taste. It is called the “Sword lily.” Saffron has been engaged for hundreds of years, actually it was traded in the 7th century B.C. and is widely produced but roughly 90 percent is from Iran, and was employed for a variety of uses.

The American Saffron and Egyptian Saffron were engaged for tinting faces and silks back in the day. A native of Greece, Egypt, South Western Asia, and the Americas. In or about the 1700’s the Portuguese added yellow safflower flowers to their foods and it was commonly traded in trade markets and ports.

The medicinal properties and alternatives that are used and applied to patients with cancer because it prevents mutation of genes or molecules in patients. It is also used as an antiseptic and antioxidant. It is also beneficial for patients with depression. It also prevents macular degeneration.

Indian swami’s engaged and employed its use for aromatic and healing alternatives.

American Saffron and Egyptian Saffron have different uses as medicinal alternatives like the lowering of cholesterol and fevers. It is also used as a laxative and helps in bowel movements.

This particular plant flourishes in the summer months.

Anise

Anise was brought to the Americas from Spain and traded but the ancient Chinese and traditional Indian swami’s used and engaged this spice or herbal remedy in teas. It is a plant that is associated to the parsley family and is related also to the common carrot. This plant grows wild in Egypt and they have been cultivating it at least 4000 years. It is a spikey looking plant with white flower blooms and is also grown in Spain. This spice is dried and used in teas and also produces oil. Mainly used in teas with honey and glycerin as a syrup tea.

Ingested and used as a treatment for skin problems.

The engagement and use as a medicine for pregnant and nursing mothers where it increases the flow of breast milk and is used for heartburn and indigestion. The use of rubbing it on the skin to penetrate through the pores is for rash problems and relieves pain so it could be used for easing the pain of burns. It is also a pain reliever when ingested. In addition, it is used for coughs and relief of Flem.

There are several varieties of Anise and they are several regions where it is grown.

References

Retrieved from the Internet

http://www.herbs200.com

http://www.merriam-webster.com (free dictionary online)

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