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This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. The berries canbe eaten whole, crushed, cooked with sweetner, or brewed into a tea, boiled to decoction strength, or steepd in wine. Juniper is the flavoring agent in gin. Juniper has traditionally been used in the making of everything from soap to perfume. Juniper ointment is a soothing antiseptic treatment for eczema and psoriasis. Juniper is an effective urinary antiseptic, and is carminative. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Juniper berry for 'Dyspepsia.' 'Contraindications: Pregnancy and inflammation of the kidneys. Side Effects: Prolonged usage or overdosing may cause kidney damage.' 'Daily dose: 2 to a maximum of 10 g of the dried juniper fruit, corresponding to 20 - 100 mg of the essential oil. Mode of Administration: Whole, crushed, or powdered drug for infusions and decoctions, alcohol extracts, and in wine. Essential oil. Liquid and solid medicinal forms only for oral application.' Combinations with other plant drugs in teas and similar preparations for treating bladder and kidney diseases may be helpful.' 'Action: Animal experiments have shown an increase in urine excretion as well as a direct effect on smooth muscle contraction.' Juniper is often combined with other diuretic and antimicrobial herbs for bladder and kidney conditions. The volatile oils cause an increase in urine volume, which seems to lower uric acid levels. Although juniper lignans inhibit the herpes simplex virus in laboratory studies, treatment for human herpes infections by juniper has yet to be proven. The traditional use of juniper in topical ointments, however, does seem to have some lab confirmation. Juniper contains bitter substances, at least partly accounting for its traditional use in digestive upset and related problems. The tea is made thick, a teaspoon of juniper berries being allowed to steep for 20 minutes in just one cup of boiling water. Grieve's classic 'A Modern Herbal': 'Oil of Juniper is given as a diuretic, stomachic, and carminative in indigestion, flatulence, and diseases of the kidney and bladder. Spirit of Juniper has properties resembling Oil of Turpentine: it is employed as a stimulating diuretic in cardiac and hepatic dropsy. The fruit is readily eaten by most animals, especially sheep, and is said to prevent and cure dropsy in the latter.' 'The chief use of Juniper is as an adjuvant to diuretics in dropsy depending on heart, liver or kidney disease. It imparts a violet odour to the urine, and large doses may cause irritation to the passages. An infusion of 1 oz. to 1 pint of boiling water may be taken in the course of twenty-four hours. In France the berries have been used in chest complaints and in leucorrhoea, blenorrhoea, scrofula, etc. They are not given in substance. The oil is a local stimulant.' King's 1 |
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This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. This is 23% cocoa butter cocoa powder. With a serving of 1 Tbsp., total fat is 3 grams. Real chocolate is a cocoa paste made from cacao seeds. Cacao seeds are the fruit of the cacao tree, Theobroma cacao. Cacao is a Mayan word, not an Aztec word. The Aztecs, who rose to power hundreds of years after the Mayan collapse, called Vanilla 'tlilxochitl,' 'black flower.' It flavored their 'cacao water,' 'cacahuatl' in the Aztec tongue Náhuatl, 'chocol haa' in the ancestral Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered Cacahuatl to be aphrodisiac. Cacao was named Theobroma by Linnaeus, the word meaning 'food of the gods.' The fruit of the cacao tree is a huge berry, the cacao pod, usually egg or melon-shaped, 5 to 12 inches long and 3 to 5 inches wide. The cacao pod contains 30 to 40 seeds. It takes 20 to 25 pods to get 2 pounds of cocoa. Once the tree reaches maturity, fruit pods will sprout from its trunk and branches. The golden-red to purple fruit pods turn brown at maturity, at which time theyare split open and the insides scooped out. Each pod generally produces 20 to 40 almond-shaped cacao beans. http://www.robwildridge.pwp.blueyonder.co.uk/MAKING.HTM: There are three main products from cocoa: cocoa powder, plain chocolate and milk chocolate. The first few stages are the same for both cocoa powder and chocolate. Fermentation and drying, and often roasting are usually performed in the country where the cocoa was grown. Fermentation Beans removed from the pods are left to ferment for 5-6 days. This is usually at a raised temperature (45-50°C). The seeds germinate and die. Drying For 1-2 weeks the beans are left on mats or trays in the sun to dry, during this process they loose approximately half their weight, while the enzyme action from the fermentation continues. Roasting The beans are roasted for 1-2 hours at 99-104°C for chocolate or 116-121°C for cocoa powder. This process helps to develop the flavour and aroma. Winnowing The beans have their shells removed by a cracking and fanning process, producing 'cocoa nibs'. Dutching (alkalizing) This process was invented by the Dutchman Van Houten, cocoa nibs are heated with potassium or sodium carbonates before the grindng process to improve the ease with which the resulting cocoa mixes. This process also weakens the flavour and darkens the drink, and is not used by all manufactures. Grinding The nibs are then ground to produce waht is known as chocolate liquor. It is here that the paths for cocoa powder and chocolate split. Cocoa Dutching This step is more or less required to make cocoa properly, but is identical to the Dutching step above. Pressing The Chocolate is pressed to remove the fat. This was originally done by boiling and skimming, but Van Houten produced a hy |
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Shorty's7/8 in. Flat Head Bolts, Allen: SK |
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