Buttermilk Powder: 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. Just reconstitute with water for delicious buttermilk. http://homecooking.about.com/library/weekly/aa012901a.htm: You might be surprised to learn there is no butter, per se, in buttermilk, and it is lower in fat than sweet milk. Old-fashioned homemade buttermilk is the slightly sour, residual liquid which remains after butter is churned, ie. milk from the butter or buttermilk. It was usually flecked with tiny spots of sweet, creamy butter that didn't quite make it to the top to be skimmed. The flavor of buttermilk is reminiscent of yogurt and most people prefer it well-chilled. You'll find it is slightly thicker in texture than regular milk but not as heavy as cream. It takes one gallon of milk to yield one-half pint of true buttermilk. Nowadays, most commercial buttermilk is made by adding a lactic acid bacteria culture to pasteurized sweet whole milk or, more commonly skim milk or non-fat milk, and it may or may not have added butter flecks. After the addition of the culture, the milk is left to ferment for 12 to 14 hours at a low temperature (optimum 69 degrees F.). It is usually labeled cultured buttermilk and may be salted or unsalted. Most commercial varieties are salted, so check the label if you are on a sodium-restricted diet. Buttermilk history In days gone by, nothing went to waste in the standard homestead, and this included the liquid leftover after churning butter. Combined with natural airborne bacteria, this liquid thickened and soured, taking on a pleasingly tangy flavor. The resulting buttermilk made an excellent addition to biscuits, pancakes, and baked goods. Buttermilk is lower in fat than regular milk, since the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested. Buttermilk has more lactic acid than skim milk. One cup of buttermilk has 99 calories and 2.2 grams of fat, whereas whole milk has 157 calories and 8.9 grams of fat. Do check the labels as some brands of buttermilk are higher in fat than others. For those watching their caloric and/or fat intake, try putting a couple of tablespoons of buttermilk on your baked potato or in mashed potatoes in lieu of sour cream or butter. You'll get both the butter flavor and the slight tang of sour cream with a fraction of the calories. You can also make mock sour cream using buttermilk powder. In the Kitchen Buttermilk is excellent in baked goods, and also as a soup and salad dressing base. It lends a rich, hearty flavor with fewer calories than milk or cream. The tangy flavor of buttermilk goes well with sweet fruits such as peaches, cherries, and pears, particularly as creme fraiche. The acidic properties of buttermilk make it an effective and flavorful marinade, particularl |
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Your Price: $8.44
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Cocoa Powder Cert. Organic (Theobroma cacao) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. This is dark Indonesian cocoa powder. 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 they are 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 hydraulic press, which was far more efficient. After the grinding pr |
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Your Price: $14.57
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Lemon Juice Powder 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. A baking and blender favorite. Corn syrup solids, lemon solids and lemon oil. |
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Your Price: $18.67
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Buttermilk Powder 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Just reconstitute with water for delicious buttermilk. http://homecooking.about.com/library/weekly/aa012901a.htm: You might be surprised to learn there is no butter, per se, in buttermilk, and it is lower in fat than sweet milk. Old-fashioned homemade buttermilk is the slightly sour, residual liquid which remains after butter is churned, ie. milk from the butter or buttermilk. It was usually flecked with tiny spots of sweet, creamy butter that didn't quite make it to the top to be skimmed. The flavor of buttermilk is reminiscent of yogurt and most people prefer it well-chilled. You'll find it is slightly thicker in texture than regular milk but not as heavy as cream. It takes one gallon of milk to yield one-half pint of true buttermilk. Nowadays, most commercial buttermilk is made by adding a lactic acid bacteria culture to pasteurized sweet whole milk or, more commonly skim milk or non-fat milk, and it may or may not have added butter flecks. After the addition of the culture, the milk is left to ferment for 12 to 14 hours at a low temperature (optimum 69 degrees F.). It is usually labeled cultured buttermilk and may be salted or unsalted. Most commercial varieties are salted, so check the label if you are on a sodium-restricted diet. Buttermilk history In days gone by, nothing went to waste in the standard homestead, and this included the liquid leftover after churning butter. Combined with natural airborne bacteria, this liquid thickened and soured, taking on a pleasingly tangy flavor. The resulting buttermilk made an excellent addition to biscuits, pancakes, and baked goods. Buttermilk is lower in fat than regular milk, since the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested. Buttermilk has more lactic acid than skim milk. One cup of buttermilk has 99 calories and 2.2 grams of fat, whereas whole milk has 157 calories and 8.9 grams of fat. Do check the labels as some brands of buttermilk are higher in fat than others. For those watching their caloric and/or fat intake, try putting a couple of tablespoons of buttermilk on your baked potato or in mashed potatoes in lieu of sour cream or butter. You'll get both the butter flavor and the slight tang of sour cream with a fraction of the calories. You can also make mock sour cream using buttermilk powder. In the Kitchen Buttermilk is excellent in baked goods, and also as a soup and salad dressing base. It lends a rich, hearty flavor with fewer calories than milk or cream. The tangy flavor of buttermilk goes well with sweet fruits such as peaches, cherries, and pears, particularly as creme fraiche. The acidic properties of buttermilk make it an effective |
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Your Price: $11.70
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Pineapple Dices (sweetened with pineapple juice) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Indescribably delicious! Pineapple, fructose. |
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Your Price: $9.72
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Cranberry Juice Powdered Extract: 18% Solids (Vaccinium macrocarpon) 1 lb: C
This is Starwest's nitrogen-flushed double wall silverfoil pack. 18% Solids The juice made from the powder is, of course, delicious, as is the gelatin, our traditional Thanksgiving garnish. For many decades cranberry juice has been thought to reduce bacterial infections of the bladder. Studies in recent years have confirmed this, showing that cranberry juice inhibits adherence of E. coli cells to cells lining the bladder, rendering them harmless. Cranberry has been shown to reduce bacteria levels in the urinary bladders of older women significantly better than placebo. Two different active constituents have been identified, fructose and a large polymeric compound. Fructose is present in all fruits, but the large polymeric compound is found only in cranberry and blueberry juices, and not those of grapefruit, orange, guava, mango and pineapple. http://www.herbmed.org/Herbs/Herb131.htm: Clinical Trials Pilot study of effect of drinking moderate amounts of cranberry juice cocktail on urinary pH in older, institutionalized adults Jackson 1997 Review of the efficacy of drinking cranberry juice to prevent recurrent urinary tract infections (no abstract) Nazarko 1997 Study of cranberry concentrate in a randomized controlled trial for UTI prophylaxis (no abstract) Walker 1997 Study of 153 women (avg age 78) given 10 oz. cranberry juice or placebo found urine bacteria in 15% of cranberry group compared to 28% of placebo group Avorn 1996 Review of evidence for cranberry juice for use in urinary tract infections from Ocean Spray Inc. (no abstract) Kuzminski 1996 Comparison of 86 UTI patients with 288 controls in college setting indicates that regular drinking of cranberry juice was protective. Carbonated soft drinks, sex and condoms increased risk Foxman 1995 Report of effectiveness of cranberry juice against urinary tract infection (no abstract) Kolmos 1995 Randomized, double-blind, placebo-controlled trial of 153 elderly women found bacteriuria & pyuria reduced by 58% in those consuming 300 mL per day of commercial cranberry beverage Avorn 1994 Drinking 160-320 g of cranberry juice per day for an average of six months improved skin complications of 13 urostomy patients Tsukada 1994 Prevention of post urostomy complication might include acidifying urine with cranberry juice and ascorbic acid Walsh 1992 Pharmacodynamics Cranberry extract, containing 1,548 mg gallic acid equivalents/liter inhibits oxidation of low density lipoprotein (LDL) Wilson 1998 ''Anti-Escherichia coli adhesin activity of cranberry and blueberry juices'' Ofek 1996 The juice of cranberry or blueberry reduces adherence of Ecoli to urethral mucosa reducing infection Ofek 1991 Cranberry juice cocktail inhibits adherence of urinary bacteria expressing type 1 fimbriae (mannose specific) and P fimbriae [specific for alpha-D-Gal(1----4)-beta-D-Gal] but had no effect on a diarrheal isolate expressing a CFA/I adhesin |
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Your Price: $36.00
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Organic Baking Cocoa 8 oz: K
Our delicious organic Fair Trade Certified™ cocoa baking powder is perfect for brownies, cakes, cookies and countless desserts. The small scale growers of the CONACADO cooperative carefully cultivate their cacao trees with gentle, shade-grown, chemical-free farming methods. This creates the natural environment preferred by cacao trees as well as native wildlife and migratory birds. Then the co-op selects the best beans for special post-harvest processing, including a critical three day fermentation stage. Finally, in Holland, the cocoa nibs are dutch processed to create this premier baking powder. Vegan. Manufactured on equipment that processes products containing soy, wheat, eggs & dairy. |
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Your Price: $9.04
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Sprouted FiProFlax Milled Flaxseed, Certified Organic 16 oz: K
Sprouted FiProFLAX Sprouting seeds, particularly flax, releases a wealth of nutrition into the seed, making it more easily digestible, more effectively absorbed by the body and compounds its nutritional elements: Higher lignan content Naturally occurring vitamins and minerals Active digestive enzymes Nutritional co-factors that improve the amount of absorbable omega-3- resulting in more effective conversion from ALA to DHA and EPA With more absorbable omega-3, plus vitamins, minerals and enzymes not found in ordinary milled flax, Sprouted FiProFLAX is a PREMIUM flaxseed supplement for discerning consumers who want the most advanced, effective and most bioavailable nutritional products. 100% certified organic raw food Pure, milled flaxseed sprouted to release the life-giving nutrients and energy hidden in the seed Nitrogen-flushed package for freshness Other benefits of Sprouted Flax With Sprouted FiProFLAX, you take less and get more. Each 15g serving contains more omega-3, lignans and nutrients than a 15g serving of ordinary milled flaxseed. Plus, the naturally occurring vitamins that are released during the sprouting process give Sprouted FiProFLAX improved product stability and shelf life- no need for refrigeration or special vacuum-sealing. |
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Your Price: $14.84
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Almond Baking Flavor 2 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Glycerin, natural bitter almond oil and water. |
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Your Price: $4.04
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Almond Baking Flavor 4 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Glycerin, natural bitter almond oil and water. |
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Your Price: $7.28
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Almond Baking Flavor 16 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Glycerin, natural bitter almond oil and water. |
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Your Price: $24.29
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Walnut Baking Flavor 2 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Glycerin, water and natural flavors. |
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Your Price: $6.20
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Butterscotch Baking Flavor Oil 2 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Glycerin, natural flavors and canola oil. |
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Your Price: $4.94
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Coconut Baking Flavor 2 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Cottonseed oil and natural flavors. |
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Your Price: $6.65
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Coffee Baking Flavor 2 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Cottonseed oil and natural flavors. |
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Your Price: $4.76
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