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- Peppercorns, Black Whole Cert. Organic 2.65 oz Bottle: K
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This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Used as an infusion, decoction, tincture and poultice. Chaparral tea is a traditional Native American treatment for cramping pains, joint pains, allergic problems and skin problems – that is, an anti-inflammatory used both internally and externally. Modern research has revealed that Chapparal’s nordihydroguaiaretic acid (NDGA) has potent anti-inflammatory activity, possiblydue to its ability to block the actions of the enzyme lipoxygenase. This enzyme creates pro-inflammatory chemicals known as prostaglandins; by blocking this process chaparral may be helpful for inflammatory conditions. At high amounts NDGA also inhibits cyclooxygenase, an enzyme similar to lipoxygenase. Chaparral also contains antioxidant flavonoids and has demonstrated anti-amoeba activity in test tubes. Chaparral has been shown to reduce inflammatory histamine responses in the lung, which is good news for asthma sufferers. NDGA is one of the most highly anti-oxident substances known to man. Several types of tumors, such as those in uterine fibroids and fibrosystic breast disease, can be helped immensely by a concentrated extract of the plant. The decoction is recommended for external use only. External uses of the herb include poultices placed on aching joints, and the decoction or fomentation (applied several times per day and left on the area) for such things as ringworm, skin fungi, herpes and athletes' foot. For this type of problem, Chapparal can be combined with Thuja or Tea tree essential oils. |
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This is Starwest's nitrogen-flushed double wall silverfoil pack. Anise is cultivated chiefly for its fruits, called aniseed, the flavor of which resembles licorice. Aniseed is widely used to flavor pastries; it is the characteristic ingredient of the popular German bread called Anisbrod. In the Mediterranean region and in Asia, aniseed is commonly used in meat and vegetable dishes. It makes a soothing herbal tea and has been used medicinally from prehistoric times. The essential oil content is about 2.5 percent, and its principal component is anethole. As Grieve puts it, Anise Seed tea is 'Carminative and pectoral. Anise enjoys considerable reputation as a medicine in coughs and pectoral affections. In hard, dry coughs where expectoration is difficult, it is of much value.' See Grieve, King and the German Commission E, below, for more. The essential oil is used to flavour absinthe, anisette, ouzo, raki and pernod liqueurs. Biscotti with Anise http://www.happycookers.com/wc.dll/recipes/divulge/478.html: 2/3 cup whole almonds 1 tablespoon anise seeds 2 tablespoons Sambucca ½ cup real butter 3/4 cup sugar 2 eggs 2 cups plus 2 tablespoons unbleached all -purpose flour 1½ teaspoons baking powder ¼ teaspoonsalt Microwave the nuts in bowl on high power for 2 minutes. Stir. Microwave another 1 min., to finish toasting. Set aside to cool. Preheat oven to 350 degrees. Place anise seeds in a small bowl. Add 1 tablespoon Sambucca and heat in microwave oven on high for 10-15 seconds, or until steaming. Set aside. In a mixing bowl, combine butter and sugar until light and fluffy. Beat in eggs. Add anise seed mixed with the Sambucca and also the remaining 1 tablespoon of liqueur. Sift together the flour, baking powder, and salt. Add to the creamed mixture, mixing just until blended. Cut nuts in halves or thirds and fold in. Divide dough in half. On a non-stick, or a greased and floured sheet, pat the dough into two logs about ½ inch high, 1½ inches wide, and 14 inches long, spacing about 2 inches apart. Bake for 25 minutes, or until lightly browned. Transfer to a cutting board. With a serrated knife, slice at a 45 degree angle about ½ inch thick. Place the slices upright ½ inch apart on a baking sheet and return to the oven for 10 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 3 ½ to 4 dozen. Celery Soup with Anise Seed (Pressure Cooked) http://www.recipesource.com/soups/soups/22/rec2297.html: 2 tablespoons butter or oil 1 tablespoon anise seed 2 medium leeks, white only (abt 1½ c) -- thinly sliced 1 head celery (1½ lbs), including leaves -- cut in ½ inch slices 5 cups chicken or vegetable stock 2/3 cup raw orzo salt -- to taste Heat the butter in the cooker. Saute the anise seeds for 10 seconds, stirring constantly. add the leeks and saute for 2 minutes, stirring frequently. Stir in the celery, stock, and orzo. Lock the lid in place and over high heat bring to high pressure. |
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Our nylon Mat Bag features drawstring closure, and a shoulder strap. Fits: Tapas®Basic Mat or Tapas® Sticky Mat. |
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HOME SENTINEL CA1040 B&W WEATHER-RESISTANTBULLET CAMERA |
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Venture SuperLites 5.0, Red: SK |
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VANTAGE POINT PTC26-B PRIMETIME SERIES TV CEILING MOUNTS (25-27'' TV, BLACK)(80 LBS. WEIGHT LIMIT) |
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Considered by many to be one of the best edible mushrooms, the Blewitt Mushroom Patch™ (Lepista nuda) is a Winter-hardy mushroom that thrives in yard debris (mixed wood & grass clippings). The spawn is ideally mixed into a shallow yard compost pile and left alone, allowing Nature to take over. This beautifully blue mushroom needs Fall temperatures in the 40-50° F range for best fruitings. Since 1980, Fungi Perfecti has been at the forefront of the gourmet and medicinal mushroom movement. Founder Paul Stamets, author of the definitive text 'Growing Gourmet & Medicinal Mushrooms,' has pioneered the cultivation of many unique strains of medicinal fungi. Strains are continuously tested at our research and production facility. Located at the base of the pristine Olympic Peninsula of Washington State, our 17 acre farm on the Puget Sound isthe ideal site for the isolation and adaptation of potent new mushroom strains from the wild. 'Fungi Perfecti, owned by mycologist and author Paul Stamets, is the best all-round source for medicinal mushroom products and information.' - Dr. Andrew Weil. All of Kalyx’s Fungi Perfecti products come to you fresh directly from Fungi Perfecti, at their price. |
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This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Although in Europe and the U.S. cinnamon is most often associated with sweet dishes, it has broad culinary uses. For example, in India, cinnamon is never used with desserts, but is the main ingredient in curries. In North Africa, not only is cinnamon an ingredient in Raz-el-Hanout, the flavoring of couscous and tagines, but appears also in Berber spices. In Greece, it appears in lamb dishes. And it is an essential spice in Chinese cuisine. Ground, it is one of the constituents of five-spice powder; whole, it is frequently added to flavor braised dishes. In the Caribbean, it is in Jerk seasoning. In Mexico, it appears with chocolate and chili powder in Mole sauces. In the U.S., it is used in barbecue rubs and sauces. Cinnamon is the bark of three bushy evergreen trees of the laurel (Lauraceae) family. The most fragrant and delicate cinnamon is obtained from the Cinnamomum zeylanicum tree native to Sri Lanka (which used to be called 'Ceylon'), the western coast of India (known as the Malabar coast), and Burma. Zeylanicum cinnamon is sometimes called 'true cinnamon' and 'old fashioned cinnamon.' But the 'true' part was just advertising copy for the Dutch East India Company's 17th century monopoly. Cinnamon is also derived from the Cinnamomum loureirii tree native to Indonesia and the Cinnamomum cassia tree native to China, Vietnam, and Sumatra. The cinnamon from the loureirii and cassia trees is darker and more pungent and aromatic than cinnamon from the zeylanicum tree. Cassia cinnamon is what most Americans are used to and is the preferred cinnamon in Southern Europe. So don't let the term 'true cinnamon' confuse you; cassia cinnamon is just as true as zeylancium. Neither Grieve, King nor Felter distinguish the cinnamon varieties medicinally – Grieve simply asserting that they all act alike, and King's covers all varieties in one listing, as 'The barks of numerous species of Cinnamomum.' Medicinally, they all act the same, although there are subtle taste differences. Cassia cinnamon has a more intense and less fragrant aroma than zeylanicum (Ceylon) cinnamon. It is sweet, warm, pungent, and slightly astringent. Zeylanicum (Ceylon) cinnamon is pale in color, and more delicate, more fragrant, not as pungent, and not as sweet. It has a slight citrus flavor. Zeylanicum (Ceylon) cinnamon is more expensive than cassia, and better to use in sweet dishes and cakes. Cassia nips the tongue and is more suited to spiced meats, stews, rice dishes, curries, pancake and waffle batters, cinnamon rolls, and flavored drinks. Cassia cinnamon sticks are reddish brown, thick, and coarse in texture. They are the sticks Americans are accustomed to and use in mulled cider and wine. Zeylanicum cinnamon sticks are pale in color, thin, and look like a roll of dried paper; they are delicate and crumble easily. Cassia cinnamon, depending on it |
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Extra coils - 30% more coils than a standard queen airbed Extra thick - 30% thicker than standard Coleman airbeds ComfortSmart Coil System conforms to your body's shape and sleeping position providing consistent head-to-toe support Deluxe carry bag included Approximate inflated size: 77'' x 61'' x 12.5'' |
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