Epazote Herb Cut & Sifted Cert. Organic (Chenopodium ambrosiodes) 1 lb: C
Mexican tea or epazote, Chenopodium ambrosoides L., native to tropical America is a dicot in the Chenopodiaceae family. Epazote has a stong creosote-type odor. Native to Central America, especially Mexico and Guatemala, epazote is common to those cuisines. It is most often used fresh in these regions to flavor beans, corn and fish. The strongly scented herb is said to help avoid the gastric discomfort that sometimes occurs after eating beans. Ancient Aztecs used epazote both medicinally and as a culinary herb. The taste is strong as well, slightly bitter with hints of lemon. It is often compared to cilantro as both are acquired tastes. Epazote's strong taste is characteristic of the Mayan cuisine in the South of México and Guatemala. Center of epazote usage in México is the Yucatán peninsula. The herb is used fresh in soups, salads and meat dishes; it appears in the recipe for mole verde, a Mexican herb sauce. The most common usage is, however, in bean dishes, where the strong antiflatulent powers of epazote additionally motivate its usage. The most commonly epazote flavored food are Mexican refried beans (frijoles refritos), beans that first get boiled until tender and then are fried in pig's lard to give a coarse mash. Refried beans can be made of any type of small beans, with or without epazote; in Southern México, however, cooks would usually use epazote, especially for black beans. Yet epazote works well of other kinds of beans, e.g. pinto beans. |
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Your Price: $23.90
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Arrowroot Powder Cert. Organic (Maranta arundinacea) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. Maranta arundinacea is the source of genuine, or West Indies, arrowroot. Thai grown Maranta arundinacea is also of very high qulity and has become a staple in gourmet Thai cooking. The roots are peeled and then grated in water. The resulting mixture is dried to a powder and purified by several washings. This fine white powder is also called 'arrowroot flour' in the recipes. Arrowroot, almost pure starch, supplies no vitamins and contains only 0.2 percent protein. In cookery, it is used as a thickener in soups, sauces, puddings, and desserts. When boiled in water, it yields a transparent, odourless, pleasant-tasting, taste-neutral jelly. Its fine texture allows cooking at lower temperatures and for shorter periods than other starches, making it especially suitable for such egg preparations as custards, which are adversely affected by overcooking. Its thickening power is about twice that of wheat flour. Arrowroot is absolutely tasteless and becomes clear when cooked. Unlike cornstarch, it doesn't impart a chalky taste when undercooked. It should be mixed with a cold liquid before being heated or added to hot mixtures. Arrowroot is easily digested and is used in diets requiring bland, low-salt, and low-protein foods. Arrowroot Biscuits: http://www.cookierecipe.com/az/ArrowrootBiscuits.asp: Makes 3 ½ dozen Ingredients: ¼ cup butter, softened ½ cup white sugar 1 egg ½ teaspoon vanilla extract 1 cup all-purpose flour ½ cup arrowroot flour ½ teaspoon baking powder ¼ teaspoon salt Directions 1. Cream butter or margarine and sugar. Beat in egg and vanilla. 2. Stir remaining ingredients together and add. Mix well. 3. Roll 1/8 inch thick on floured surface. Cut into 2 ½ inch rounds. Prick with fork. Grease baking sheet. Bake in 350 degree F (175 degrees C) oven until golden, about 8 to 10 minutes. Allow a bit more baking time if rolled thicker. Arrowroot Sauce: http://www.recipesource.com/side-dishes/sauces/00/rec0081.html: 2 tb Arrowroot powder 1½ c cool water 2 tb Tamari soy sauce -- up to 3 tb 1 ea Vegetable bouillon cube -up to 2 cubes -or 1-2 tsp vegetable broth-powder Cayenne pepper -- to taste Sea kelp -- to taste -----OPTIONAL----- dash of sweetener (to balance flavours) Mix the arrowroot thoroughly with the water in the saucepan, using a wire whisk. Add the remaining ingredients and mix well. Cook over medium heat, stirring constantly until thickened. Keep warm over low heat. Serve over hot vegetables, whole grains or stir frys. Keeps up to 7 days in refrigerator or may be frozen. Glazed Fruit: http://www.fabulousfoods.com/recipes/dessert/fruit/glazedfruit.html: This recipe is from the book ''The Ultimate Recipe for Fitness'' by Sheila Cluff ½ C frozen apple juice concentrate 2 C fresh cranberries (optional) 2 tsp. arrowroot 4 C fresh fruit (any combination of peaches, strawberries, k |
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Your Price: $4.80
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Pepper Black Whole Cert. Organic (Piper nigrum; Hu Jiao) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. 'Black pepper' is harvested nearly ripe and dried at a moderate temprature. 'White pepper' is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. 'Green pepper' is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. 'Red pepper' is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve's classic 'A Modern Herbal': 'Aromatic, stimulant, carminative; is said to possess febrifuge properties.... As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.' King's 1898 Dispensatory: 'Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. 'As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.' |
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Your Price: $11.72
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Pepper Black Fine Grind Cert. Organic (Piper nigrum; Hu Jiao) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. 'Black pepper' is harvested nearly ripe and dried at a moderate temprature. 'White pepper' is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. 'Green pepper' is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. 'Red pepper' is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve's classic 'A Modern Herbal': 'Aromatic, stimulant, carminative; is said to possess febrifuge properties.... As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.' King's 1898 Dispensatory: 'Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. 'As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.' |
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Your Price: $12.62
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Turmeric Root Powder Cert. Organic (Curcuma longa; Yu Jin) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. Turmeric root has a delicious, earthy and woody flavor. The use of turmeric as a colouring and flavoring agent in food is ancient. In medieval Europe, turmeric was known as Indian Saffron. India is the world’s leading producer, and consumer, of turmeric. The well-known varieties are 'Alleppey finger' (from Kerala), 'Madras Finger' and 'Erode turmeric' (from Tamil Nadu). Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil, rice, fish and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor, though it lacks saffron's aroma. Turmeric is an unusually healthful spice. Curcumin, turmeric's active constituent, protects against free radical damage because it is a strong antioxidant. It also reduces inflammation by lowering histamine levels and possibly by increasing production of natural cortisone by the adrenal glands. It also protects the liver from a number of toxic compounds. It also has been shown to prevent platelets from clumping together, which in turn improves circulation and helps protect against atherosclerosis. There are also numerous animal studies showing a cancer-preventing action of curcumin. This may be due to its antioxidant activity in the body. Turmeric also acts as a mild antacid. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Turmeric root for 'Dyspeptic conditions.' 'Average daily dosage: 1.5 - 3 g of drug; equivalent preparations. Mode of Administration Comminuted drug, as well as other galenical preparations for internal use. Actions: The choleretic [bile-producing] action of curcumin is experimentally well documented. Further indications exist for a cholecystokinetic and a clear antiinflammatory action.' |
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Your Price: $6.65
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Bromelain Powder 150 GDU (Ananas comosus) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. Used as a dietary supplement and food additive. GDU = Gelatin Digesting Units - a measure of proteolytic (protein digesting) activity. Bromelain is a protein-digesting enzyme obtained from the stem of the pineapple plant (Ananas Comosus). Many health professionals recommend Bromelain for healthy, flexible joints. Pineapple alone cannot provide sufficient amounts of this digestive enzyme so it must be obtained from supplements to be beneficial for the joints. Bromelain is a natural anti-inflammatory. According to Dr. Andrew Weil, bromelain is very effective in treating bruises, sprains and strains by reducing swelling, tenderness and pain. This powerful anti-inflammatory effect can also help relieve rheumatoid arthritis symptoms and reduce postoperative swelling. Additionally, the bromelain contained in fresh pineapple can relieve indigestion. This enzyme helps break down the amino acid bonds in proteins, which promotes good digestion. Bromelain’s effectiveness is due to its ability to maintain joint flexibility by reducing prostaglandins in the body. Bromelain can aid in the absorption of nutrients through the tissues and keep joints flexible. Bromelain facilitates protein digestion when taken with food and acts as an anti-inflammatory when taken on an empty stomach. It can help heal minor injuries such as sprains, strains, muscles injuries, pain, swelling, and tenderness. The well-documented anti-inflammatory effect of bromelain, confirmed by many double-blind trials, has been found very useful for many with sinusitis. Likewise trials have shown those with rheumatoid arthritis to benefit from bromelain's anti-inflammatory effect. Because bromelain prevents platelet stickiness, it acts to thin blood and mucus. Some trials have shown bromelain to be useful for those with asthma, chronic bronchitis and angina. |
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Your Price: $27.00
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Carob Powder Medium Roast (Ceratonia siliqua) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. Carob, or St. John's Bread, is a large (4-12 inch long) dried, bean-like pod. The long-lived evergreen kharrub (Arabic for 'pod') tree produces carob pods, which contain flat, shiny seeds protected in a sweet juicy pulp. Carob bean gum, also called locust bean gum, is made from the crushed whole pods, beans and all. Locust bean gum is used in commercial food processing as a binder and gel. Carob powder, a favorite cocoa substitute, is made from the ground roasted beans only. A long roast produces a dark, bland carob powder, a shorter roast produces a lighter, stronger-tasting carob powder. Carob powder can be used to replace cocoa at levels from 25-50%. While carob performs like cocoa, it differs in sugar and fat content. Cocoa may contain up to 23% fat and 5% sugar while carob has .7% fat and a natural sugar content of 42-48%. Nutritionally, carob has none of the allergy-producing antibodies or the caffeine stimulant theobromine found in the cocoa bean. Carob contains as much vitamin B1 as asparagus or strawberries, the same amount of niacin as lima beans, lentils or peas and more vitamin A than eggplant, asparagus and beets. It is also high in vitamin B2, calcium, magnesium and iron. In addition to being a delicious and healthful foodstuff, carob powder can be used as a flavoring for your favorite pipe mix. Sugars make carob gummy and able to act as a thickener to absorb water and help bind together watery stools. Tannins from carob, being water insoluble, do not bind proteins as some tannins do. Carob tannins do bind to (and thereby inactivate) toxins and inhibit growth of bacteria. A double-blind clinical study has shown carob is useful for treating infants with diarrhea. Carob powder, sweetened to taste in applesauce can be used for this purpose. |
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Your Price: $5.07
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Chlorella Powder, Japan (Chlorella pyrenoidosa) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. This is broken cell wall processed chlorella. Chlorella is a fresh water, single-celled algae. It is a nutrient-dense superfood that contains 60% protein, 18 amino acids (including all the essential amino acids), and various vitamins and minerals. Its deep green color comes from the fact that chlorella contains the highest amount of chlorophyll of any know plant. It makes a great addition to any nutritious smoothie blend. One of chlorella's unique properties is a phytonutrient called CGF. CGF is a nucleotide-peptide complex found in the nucleus of the chlorella cell. There are many species of chlorella, but only Chlorella pyrenoidosa was found to be rich in the CGF and nutrients. Chlorella has been used as energy-producing food in Asia for centuries. In Japan, it is traditionally used as a treatment for duodenal ulcers, gastritis, hypertension, diabetes, hypoglycemia, asthma, and constipation. More recently, it is has been touted as an effective therapy for elevated cholesterol levels, a prophylactic to ward of infections and, and adjunct treatment for cancer. Chlorella is now used as an adjunct supplement during radiation treatment for cancer. Its abundance of chlorophyll is known to protect the body against ultraviolet radiation. It is often combined with other natural green foods such as spirulina, wheat grass, barley greens, and sometimes seaweed. Active compounds Vitamins, including many B complex vitamins, (B-1, B-2, B-3, B-6, pantotheneic acid, folic acid, biotin, PABA, inositol, B-12), vitamin A, calcium, magnesium, iron, zinc, iodine, phosphorus. Chlorella appears to be free of any undesirable side effects Research conducted in Japan suggests that chlorella may have antitumor activity against breast cancer. However, its main use in cancer therapy is to help remove radioactive particles from the body after radiation treatment. |
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Your Price: $46.50
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Agar Agar Powder (Gelidiella acerosa) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Probably best known to many as the culture-growing medium used in petri dishes in school science laboratories! Agar-agar (or agar), produced from several species of sea greens, is ususally sold as a light grey powder or as sun-dried flakes. It's a good substitute to animal gelatin as a gelling agent to make jellies. Also called kanten and Japanese gelatin, this tasteless dried seaweed acts as a setting agent. It is marketed throughout Asia in the form of blocks, powder or strands. Agar is a very valuable weight loss tool. It is a rich source of vitamins, minerals and iodine, it adds bulk to meals without increasing calories, and so helps to curb appetite. That is, the two most common weight-loss methods without ingestion of artificial substances are to eat as little as possible, which is very difficult to do, or to use as many calorie-free ingredients for cooking as possible so that hunger is satiated. The Japanese have been using the second method for centuries, and, as a consequence, only 5 percent of Japanese are overweight compared to more than 50 percent of Americans. Calorie-free cooking ingredients include mushrooms and sea vegetables, which the Japanese eat in large quantities. Agar helps the body eliminate bad cholesterol as more than 70 percent of its weight is dietary fiber. Agar may be prepared using water, vegetable stock, or vegatable or fruit juice. Add 2 teaspoons of agar to 600 ml (1 pint) of liquid. Bring the mixture to the boil and allow it to simmer for 3 minutes. Use it in sweet and savoury jellies and moulds. Agar can be substituted for gelatin but has stronger setting properties so less of it is required. Agar agar produces a firm, clear jelly and has mildly laxative properties. It will set at room temperature after about an hour - although it is advisable to store dishes gelled with agar agar in the fridge as it is a high protein food. Mango Pudding http://chinesefood.about.com/library/weekly/aa103102a.htm: Unlike heavier puddings thickened with cornstarch or flour, mango pudding's delicate texture comes from marrying mangoes with agar agar. The only real trick to mango pudding is making sure both the agar and sugar are thoroughly dissolved. You can alter the sweetness level by adding or reducing the amount of sugar called for in a recipe, or reduce the fat content by substituting whole or even skim milk in place of evaporated milk or cream. For a fancier presentation, simply add a few lime leaves or slices of Asian fruit. Sweet Potato Parfait http://vegetarian.about.com/library/holidays/blparfait.htm: Recipe By :Richard Pierce, Vegetarian Times, November 1998 Serving Size : 8 2 large sweet potatoes ¼ cup unfiltered apple juice 2 tablespoons agar-agar flakes ½ cup barley malt ¼ cup maple syrup 2 tablespoons vanilla extract ¼ teaspoon sea salt ½ tea |
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Your Price: $63.00
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Alfalfa Juice Extract Powder: 50% Protein (Medicago sativa) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. Used as tea, supplement and food addtivie. The 50% Extract Powder is, in effect, concentrated alfalfa leaf. This sweet-smelling nutritive grass is one of the most nutritious foods in the world. Alfalfa is a rich source of Vitamins A, B Complex, C, D, E, K, biotin, carotenes, calcium, phosphorus, choline, inositol, PABA, octacosonal, trace minerals including iron, potassium, magnesium, phosphorus, sodium, chlorophyll, and many other nutrients. It is an excellent tonic for the whole body, and it may help build iron levels in blood. Animal studies indicate that Alfalfa's saponins block cholesterol aborption and thereby prevent arterial plaque. Alfalfa's isolflavones have an estrogen-like effect, thus confirming Alfalfa's traditonal use for menopausal symptoms, It contains natural fluoride that may help rebuild tooth decay and strengthen tooth enamel. It is a good infection fighter and and may help cleanse the body of toxins. Alfalfa, containing eight digestive enzymes, thereby aiding the digestion of protein, fat, and carbohydrates. The resultant improved assimilation is helpful for gastritis, indigestion, morning sickness, and nausea. Alfalfa tea is an appetite stimulator. Good for the pituitary gland and to help the quantity and quality of mother’s milk. Two tablespoons of Alfalfa leaf contain: * Twice as much calcium as an ordinary glass of milk * Almost as much protein as one hamburger * Nearly the same amount of iron as two ounces of liver * Enough B-complex to soothe upset nerves * Plenty of enzymes for good metabolism of ingested fats * Sufficient fiber to lower high cholesterol American Materia Medica, 1919 (Ellingwood): 'On taking large doses of an infusion of the leaves of alfalfa as one would drink tea or coffee, there is a sensation of warmth in the stomach with fullness of the blood vessels of the head.' 'There is an increased secretion of the kidneys from this agent and in the female, of the milk glands; increased peristaltic action of the bowels; increased appetite; increased assimilation of food, and increased weight.' 'In every case so administered, the patient showed a satisfactory increase in flesh and strength. The digestive apparatus, whatever the disorder, assumed its normal function, and in some cases the patients took on a fair increase in flesh.' 'Dr. Bradley believes that a tea made of alfalfa will readily take the place of ordinary tea and coffee, and as a beverage for certain periods, he has found it to take away the taste for these commoner beverages and preserve an excellent condition of the stomach.' 'He finds in alfalfa a superlative restorative tonic, but it does not act as a stimulant, after the manner of alcohol, cocaine or other habit-forming drugs. It rejuvenates the whole system by increasing the strength, vim, vigor and vitality of the patient. In all cases, the e |
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Your Price: $18.67
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Alfalfa Leaf Cut & Sifted Cert. Organic (Medicago sativa) 4'' x 8'' Pouch 0.95 oz: K
Used as an infusion, extract, dietary supplement and vegetable. This sweet-smelling nutritive grass is one of the most nutritious foods in the world. Alfalfa is a rich source of Vitamins A, B Complex, C, D, E, K, biotin, carotenes, calcium, phosphorus, choline, inositol, PABA, octacosonal, trace minerals including iron, potassium, magnesium, phosphorus, sodium, chlorophyll, and many other nutrients. It is an excellent tonic for the whole body, and it may help build iron levels in blood. Animal studies indicate that Alfalfa's saponins block cholesterol aborption and thereby prevent arterial plaque. Alfalfa's isolflavones have an estrogen-like effect, thus confirming Alfalfa's traditonal use for menopausal symptoms, It contains natural fluoride that may help rebuild tooth decay and strengthen tooth enamel. It is a good infection fighter and and may help cleanse the body of toxins. Alfalfa, containing eight digestive enzymes, thereby aiding the digestion of protein, fat, and carbohydrates. The resultant improved assimilation is helpful for gastritis, indigestion, morning sickness, and nausea. Alfalfa tea is an appetite stimulator. Good for the pituitary gland and to help the quantity and quality of mother’s milk. Two tablespoons of Alfalfa leaf contain: * Twice as much calcium as an ordinary glass of milk * Almost as much protein as one hamburger * Nearly the same amount of iron as two ounces of liver * Enough B-complex to soothe upset nerves * Plenty of enzymes for good metabolism of ingested fats * Sufficient fiber to lower high cholesterol American Materia Medica, 1919 (Ellingwood): 'On taking large doses of an infusion of the leaves of alfalfa as one would drink tea or coffee, there is a sensation of warmth in the stomach with fullness of the blood vessels of the head.' 'There is an increased secretion of the kidneys from this agent and in the female, of the milk glands; increased peristaltic action of the bowels; increased appetite; increased assimilation of food, and increased weight.' 'In every case so administered, the patient showed a satisfactory increase in flesh and strength. The digestive apparatus, whatever the disorder, assumed its normal function, and in some cases the patients took on a fair increase in flesh.' 'Dr. Bradley believes that a tea made of alfalfa will readily take the place of ordinary tea and coffee, and as a beverage for certain periods, he has found it to take away the taste for these commoner beverages and preserve an excellent condition of the stomach.' 'He finds in alfalfa a superlative restorative tonic, but it does not act as a stimulant, after the manner of alcohol, cocaine or other habit-forming drugs. It rejuvenates the whole system by increasing the strength, vim, vigor and vitality of the patient. In all cases, the ever-marked condition calling for the remedy is despondency, along with loss of flesh, whether the case is one of stomach tro |
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Your Price: $5.39
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Asafoetida Powder (Ferula assa-foetida) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Asafoetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odor. It is vital to keep asafoetida in airtight containers as its sulfurous odor will affect other foods and spices. This is a very powerful spice and even in its ground state lasts well over a year if stored properly, away from light and air. This is traditional powdered asafoetida, that is, the pure ground resin mixed with rice flour and gum arabic. It is much easier to use than the pure resin alone, and may be added directly to recipes (the unmixed resin requires preparatory frying). Use in minute quantities, adding directly to cooking liquid, frying in oil, or steeping in water. Asafoetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes, especially those of Brahmin and Jain castes where onions and garlic are traditionally prohibited. It is used in many lentil dishes (often to prevent flatulence), vegetarian soups and pickles. It is also suited to many fish dishes, and some pappadums (lentil-flour flatbreads) are seasoned with asafoetida. Cooking radically improves both the taste and smell of asafoetida powder. Asafoetida use is an art. If used with sufficient moderation, asafoetida enhances mushroom and vegetable dishes, but can also give fried or barbecued meat a unique flavour. Lentils with Cumin and Asafoetida: http://www.recipecottage.com/beans/lentils03.html: 1 cup red and yellow split lentils ½ teaspoon turmeric ¾ teaspoon salt 3 tablespoons vegetable oil A generous pinch of asafetida ½ teaspoon cumin seeds 2 to 3 dried hot red chilies Put the lentils in a heavy pot with 2 ½ cups water and the turmeric. Stir and bring to a simmer. (Do not let it boil over.) Cover, leaving the lid just very slightly ajar, turn the heat to low, and simmer for 40 minutes, or until tender. Stir a few times during the cooking. Add the salt and mix. Leave covered over very low heat. Heat the oil in a small frying pan over fairly high heat. When hot, add the Asafoetida, then, a second later, the cumin seeds. Let the cumin seeds sizzle for a few seconds. Add the chilies. As soon as they turn dark red, this takes just a few seconds, lift up the lid of the lentil pot and pour in the contents of the frying pan, oil as well as the spices. Cover the pot to immediately trap the aromas. Serve warm. Yield: 4 servings Sweet Corn Savoury Steamed Cakes: Makai ka Dhokla http://www.gujaratplus.com/g_rec/makai_ka_dhokla.html: 1 cup maize flour (makai ka atta) ½ cup sour curds ½ cup sweet corn kernels 2 teaspoons ginger- green chilli paste ¼ teaspoon asafoetida (hing) 2 teaspoons sugar 1 teaspoon lemon juice 1 teaspoon Eno's fr |
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Your Price: $19.53
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Arrowroot Powder (Maranta arundinacea) 1 lb: K
After 2 yrs. of production shortages on St. Vincent Island, Frontier is not able to acquire enough St. Vincent Arrowroot this year. Because Arrowroot is harvested on St. Vincent once a year, this product will not be available until next year's harvest, sometime in March or April of 2004. Starwest's Thai arrowroot is an excellent substitute. Just punch 'arrowroot' into the Search Catalog function. This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Maranta arundinacea is the source of genuine, or West Indies, arrowroot. The roots are peeled and then grated in water. The resulting mixture is dried to a powder and purified by several washings. This fine white powder is also called 'arrowroot flour' in the recipes. Arrowroot, almost pure starch, supplies no vitamins and contains only 0.2 percent protein. In cookery, it is used as a thickener in soups, sauces, puddings, and desserts. When boiled in water, it yields a transparent, odourless, pleasant-tasting, taste-neutral jelly. Its fine texture allows cooking at lower temperatures and for shorter periods than other starches, making it especially suitable for such egg preparations as custards, which are adversely affected by overcooking. Its thickening power is about twice that of wheat flour. Arrowroot is absolutely tasteless and becomes clear when cooked. Unlike cornstarch, it doesn't impart a chalky taste when undercooked. It should be mixed with a cold liquid before being heated or added to hot mixtures. Arrowroot is easily digested and is used in diets requiring bland, low-salt, and low-protein foods. Arrowroot Biscuits: http://www.cookierecipe.com/az/ArrowrootBiscuits.asp: Makes 3 ½ dozen Ingredients: ¼ cup butter, softened ½ cup white sugar 1 egg ½ teaspoon vanilla extract 1 cup all-purpose flour ½ cup arrowroot flour ½ teaspoon baking powder ¼ teaspoon salt Directions 1. Cream butter or margarine and sugar. Beat in egg and vanilla. 2. Stir remaining ingredients together and add. Mix well. 3. Roll 1/8 inch thick on floured surface. Cut into 2 ½ inch rounds. Prick with fork. Grease baking sheet. Bake in 350 degree F (175 degrees C) oven until golden, about 8 to 10 minutes. Allow a bit more baking time if rolled thicker. Arrowroot Sauce: http://www.recipesource.com/side-dishes/sauces/00/rec0081.html: 2 tb Arrowroot powder 1½ c cool water 2 tb Tamari soy sauce -- up to 3 tb 1 ea Vegetable bouillon cube -up to 2 cubes -or 1-2 tsp vegetable broth-powder Cayenne pepper -- to taste Sea kelp -- to taste -----OPTIONAL----- dash of sweetener (to balance flavours) Mix the arrowroot thoroughly with the water in the saucepan, using a wire whisk. Add the remaining ingredients and mix well. Cook over medium heat, stirring constantly until thickened. Keep warm over low heat. Serve over hot vegetables, whole grains or stir frys. Keeps up to 7 days in refrige |
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Your Price: $21.51
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Prickly Pear Cactus Powder (Nopal opuntia) 10 kg (22 lbs): Q
Nopal, often referred to by its common name of Prickly Pear, is a large cactus native to the desert southwest. It grows up to four meters in height, and produces numerous reddish fruits. The entire plant can be used as a food source that is nutritionally impressive. Nopal contains large amounts of Vitamin B1, Vitamin B6, niacin, riboflavin, and pantothenic acid. But Nopal is currently gaining a reputation for its action regarding blood sugar and hangovers. Nopal is believed to lower blood glucose levels, partly due to its coating of the gastrointestinal tract. This same coating effect may be responsible for its effectiveness in tests in which people who ingested Nopal before drinking alcohol suffered significantly less from hangovers than those who did not. Prickly pear cactus has been used successfully for centuries. The Aztecs were busy cultivating the plant in Mexico when the Spaniards arrived early in the sixteenth century. Parts of the prickly pear cactus have been used in various ways throughout the world. The Aztecs extracted the milky juice from the plant and mixed it with honey and egg yolk to provide an ointment to treat burns. The Chinese dressed abscesses with the fleshy pad of the plant. The Indians used the fruit for food and also made syrup from it to treat whooping cough and asthma. In Italy, the flowers have served as a diuretic. A tea made from the blossoms has treated colitis. In Israel, researchers found that the dried flowers may be used to battle an enlarged prostate. More recently, the Mexicans have used the plant to treat diabetes and obesity, as well as elevated blood cholesterol levels. They prepare the medicine by slicing cactus pads into strips and boiling them like string green beans. Prickly Pear is a great source of vitamin C and provides 17 essential amino acids. As a fibrous plant, Cactus Optunia contains pectin, mucilage and gums that are helpful to the digestive system. The body systems most affected are the glandular, nervous, circulatory, respiratory and intestinal tract. Studies show Cactus Optunia actually improves the functioning of the immune system and is a natural source for ascorbic acid and bioflavonoids. Prickly pear extract contains powerful antioxidants, may be helpful in gastic ulcer prevention, has blood lipid and cholesterol lowering potential, and may even ease hangover symptoms. |
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Your Price: $310.50
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Peppermill Gourmet 4 Pepper Blend 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Tellicherry extra bold peppercorns, Muntok white peppercorns, dehydrated green peppercorns (green peppercorns contain sulfites) and pink peppercorns. Contains sulfites. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. 'Black pepper' is harvested nearly ripe and dried at a moderate temprature. 'White pepper' is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. 'Green pepper' is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. 'Red pepper' is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve's classic 'A Modern Herbal': 'Aromatic, stimulant, carminative; is said to possess febrifuge properties.... As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.' King's 1898 Dispensatory: 'Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. 'As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.' |
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Your Price: $28.71
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