Flour, All-Purpose White Cert Organic 5 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. |
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Your Price: $13.50
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Almond Extract Cert. Organic 2 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Water, organic alcohol, natural bitter almond oil. |
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Your Price: $5.03
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Almond Extract Cert. Organic 4 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Water, organic alcohol, natural bitter almond oil. |
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Your Price: $8.99
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Almond Extract Cert. Organic 16 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Water, organic alcohol, natural bitter almond oil. |
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Your Price: $29.96
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Cinnamon Baking Flavor Cert. Organic 2 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Organic canola oil, cinnamon oil. |
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Your Price: $4.31
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Lemon Baking Flavor Cert. Organic 16 oz: K
Organic canola oil, organic lemon oil. |
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Your Price: $25.01
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Orange Baking Flavor Oil Cert. Organic 2 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Organic canola oil, organic orange oil. |
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Your Price: $3.95
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Orange Baking Flavor Oil Cert. Organic 16 oz: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Organic canola oil, organic orange oil. |
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Your Price: $23.75
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Spinach Powder Cert. Organic (Spinacia oleracea) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Spinach Flakes or Powder can be substituted for fresh spinach in most recipes, and can be used as a delicious, nutritious additive to soups, stews, pies and quick recipes. |
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Your Price: $35.82
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Vanilla Liquid Extract Cert. Organic (Vanilla planifolia) 1 gallon: C
Completely natural, in a grain alcohol base. Made with certified organic vanilla and certified organic grain alcohol. Whole vanilla beans, as well as high quality extract, will impart a pure, intense vanilla flavor to your recipes. The most commonly used, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl,'' ''black flower.'' It flavored their ''cacao water,'' ''cacahuatl'' in the Aztec tongue Náhuatl, ''chocol haa'' in the more ancient Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavors many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 Seeds |
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Your Price: $181.74
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Angelica Root Cut & Sifted (Angelica archangelica) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Angelica root is used as a tea, strong decoction, extract and essential oil. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Angelica root for 'Loss of appetite, peptic discomforts such as mild spasms of the gastrointestinal tract, feeling of fullness, flatulence. 'Side Effects: The furanocoumarins present in angelica root sensitize the skin to light. Subsequent exposure to UV radiation can lead to inflammation of the skin. During treatment with the drug or its preparations, prolonged sun-bathing and exposure to intense UV radiation should be avoided.' 'Daily dosage: 4.5 g of drug; 1.5 - 3 g fluidextract (1:1); 1.5 g tincture (1:5); equivalent preparations; 10 - 20 drops of essential oil. Actions: Antispasmodic; Cholagogue; Stimulates the secretion of gastric juices.' Angelica root is also used as an expectorant for coughs and bronchitis. Its essential oil relieves intestinal colic and flatulence. Grieve's Classic 'A Modern Herbal': 'Angelica is largely used in the grocery trade, as well as for medicine, and is a popular flavouring for confectionery and liqueurs. The appreciation of its unique flavour was established in ancient times when saccharin matter was extremely rare. The use of the sweetmeat may probably have originated from the belief that the plant possessed the power of averting or expelling pestilence.' 'An Oil of Angelica, which is very expensive, was prepared in Germany some years ago: it is obtained from the seeds by distillation with steam, the vapour being condensed and the oil separated by gravity. One hundred kilograms of Angelica seeds yield one kilolitre of oil, and the fresh leaves a little less, the roots yielding only 0.15 to 0.3 kilograms. Like the seeds themselves, the oil is used for flavouring. Besides being employed as a flavouring for beverages and medicinally, Angelica seeds are also used to a limited extent in perfumery.' 'Medicinal Action and Uses: The root stalks, leaves and fruit possess carminative, stimulant, diaphoretic, stomachic, tonic and expectorant properties, which are strongest in the fruit, though the whole plant has the same virtues.' 'Angelica is a good remedy for colds, coughs, pleurisy, wind, colic, rheumatism and diseases of the urinary organs, though it should not be given to patients who have a tendency towards diabetes, as it causes an increase of sugar in the urine.' 'It is generally used as a stimulating expectorant, combined with other expectorants the action of which is facilitated, and to a large extent diffused, through the whole of the pulmonary region.' 'It is a useful agent for feverish conditions, acting as a diaphoretic.' 'An infusion may be made by pouring a pint of boiling water on an ounce of the bruised root, and two tablespoonsful of this should be given three or fou |
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Your Price: $17.91
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Sesame Seed - Black (Sesamum indicum; Hei Zhi Ma) 500 gm (1.17 lb): V
Sesame seeds are available hulled or unhulled. We are probably most familiar with the milky white hulled seeds found on baked goods. Unhulled, or Natural, the seeds vary in colors such as assorted shades of brown, black and even red. Black seeds are difficult to obtain but make a most attractive garnish. To bring out their nutty flavor, toast the seeds in a small, dry skillet or for about 15 minutes in a 350 degree oven. The benne seed, as sesame is known in the South, enhances more than breads and desserts, try sprinkling the seeds over steamed vegetables or a crumb-topped casserole. Sesame is one of the most delicious, nutritious and versatile of the culinary seeds. Sesame seeds are popular the world over. Throughout Eastern Asia they are most often used toasted. The Near East likes them untoasted and dried. Mexico's complex mole poblano meat sauce numbers sesame seeds among its many ingredients (including meat stock, spices, raisins, tomatoes and cocoa). Tahini paste, made from ground dried sesame seeds, is popular throughout West Asia and the Middle East. The bread spread hummus, originated in Israel and Lebanon, made from chickpeas, tahini, olive oil, lemon juice and parsley, is now a popular healthy snack the world over. The seed is diuretic, emollient, galactogogue, lenitive and tonic, and acts as a tonic for the liver and kidneys. It is taken internally in the treatment of premature hair loss and greying, convalescence, chronic dry constipation, dental caries, osteoporosis, stiff joints, dry cough etc. It has a marked ability to increase milk production in nursing mothers. Externally it is used to treat haemorrhoids and ulcers. The seed is very high in calories and so should be used with caution by people who are overweight. This is Plum Flower brand's nitrogen-flushed vacuum pack. Plum Flower is one of the most distinguished herb houses in the world. Sulfur Free, Chlorine Free, Aluminum Phosphate Free. Sulfites are used to give herbs the appearance of freshness. As with dried fruit, unsulfured herbs look different than those that are adulterated with preservatives. Herbs that are preservative free are more natural looking and are generally darker. The brightness of the herbs may be appealing, but it indicates the presence of harmful additives. Despite their appearance, unsulfured herbs are more fresh and safer than regular commercially available products. The use of sulfur, chlorine and aluminum phosphate was made unnecessary through the establishment of Plum Flower processing stations in China. Herb harvesters slice and process the herbs fresh, avoiding the need to rehydrate dried herbs later to process. This first step is crucial, as rehydration leads to decomposition and thus the need for preservatives. The herbs are then packed and the packages vacuum-packed, injected with nitrogen, and sealed. The nitrogen process combined with the lack of sulfur treatment inhibits the gr |
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Your Price: $11.25
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Marshmallow Root Cut & Sifted (Althea officinalis) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Marshmallow root is, of course, the basic ingredient in innumerable confection recipes. Want real old-time sweet treats? Start here. Marshmallows Treats: http://www.hungrybrowser.com/phaedrus/m010702.htm: 2 egg whites 1 tsp vanilla ½ cup raw cane sugar 1 tbsp powdered Marshmallow (root) Whip egg whites until almost stiff. Add vanilla and whip until stiff. Then whip in the sugar, 1 tsp at the time. Finally, add Marshmallow and whip again. Place by teaspoonfull on cookie sheet. Bake in 325 oven for 1 hour. Marshmallow Cough Syrup: http://www.cyber-kitchen.com/ubbs/archive/HOME_REMEDIES/Cough_and_Cold_Remedies.html: 2 cups water 2 cups sugar ¼ cup orange juice or juice of 1 lemon 1½ to 2 ½ tsp chopped dried marshmallow root In a small saucepan, bring marshmallow root and water to a boil. Reduce heat to low and simmer for 20 minutes. Strain liquid into another saucepan (should result in about 1 cup). Over a low heat, slowly stir in sugar until it becomes thick and granules completely dissolve. (Stir in more water if the mixture becomes too thick.) Remove from heat and stir in orange juice. Transfer to a container and allow to cool before covering tightly. Marshmallow Root & Lanolin Soap: http://www.ziggurat.org/soap/recipes/basic-soap.shtml: From Kim of Oakleaf Valley Naturals Ingredients: 22 oz tallow 8 oz olive oil 4 oz castor oil 12 oz shortening 1 oz stearic acid 18 oz water (infused with marshmallow root) 6.3 oz lye Add at trace: 2 oz lanolin I scented this with Anise. Once the lanolin saponifies, I've never smelled it in soap. To infuse marshmallow root: In a saucepan, take about a cup of marshmallow root pieces (chopped as finely as possible) and cover them with water (try to get as close to the final amount as possible...for this recipe I started with 24 oz so I knew I'd have enough. Anything left over makes a wonderful lotion) You'll end up with a thick, almost jelly-like substance that is wonderfully moisturizing for your skin. Use this for your water in the soap recipe (I left a few small pieces in the soap; it didn't leave the soap scratchy at all). Marshmallow Root is also serious old-time medicine. Marshmallow root and extract were formerly official in the United States Pharmacopeia and the National Formulary. In the U.S. today, marshmallow is used as a component of dietary supplement antitussive and demulcent preparations. The root is also used as a component of a few prepared cough tea and cough syrup medicines. In Germany, marshmallow root and leaf are both licensed as standard medicinal teas. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Marshmallow root for '(a) Irritation of the oral and pharyngeal mucosa and associated dry cough. (b) Mild inflammation of the gas |
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Your Price: $13.86
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Orange Peel Cut & Sifted Cert. Organic (Citrus sinensis) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. A delightful addition to drinks, cakes and spicy meat dishes – often candied or fermented. Candied Orange Peel: http://www.ultimatenut.com/orangepeelrecipe.htm: Total Preparation Time: 2 Hours and 30 Minutes Ingredients: Peel of 5 pounds of Oranges, Water, Sugar Put peel in saucepan and cover with water. Bring to boil, drain and rinse briefly under cold water. Blanch in same manner 2 more times. After third blanching, drain peels, rinse under cold water and, using thin sharp knife, remove as much pith as possible. You should be able to see some color through any remaining pith. Cut in shreds about 1/8 to ¼ inch wide While peels are being blanched, combine 4 cups sugar and 4 cups water in large saucepan. Bring to boil and stir to combine. Cook, without stirring, over medium heat until mixture makes thin syrup, about 1 hour. You will have about 4 cups syrup. Cover triple-blanched peel with cold water and bring to simmer. Cook until peel begins to lose raw look, 5 to 10 minutes. Drain and immediately, without rinsing peel, transfer to large mixing bowl. Cover with hot sugar syrup and set aside 1 hour to candy. After fruit has candied, place about 1 cup sugar in bottom of another large mixing bowl. Add peel and toss to coat well. Shaking to remove excess sugar, transfer peel to cooling rack set over jellyroll pan to catch dripping sugar. Arrange in layer as thin as possible. Place rack and jellyroll pan in warm oven for 30 minutes to dry. Remove from oven and leave at room temperature to finish drying. Peel will continue to become firmer and chewier over several days. When peel reaches desired texture, store in airtight container until ready to use. Makes about 40 dozen pieces. Each piece: 6 calories, 0 sodium, 0 cholesterol, 0 fat, 2 grams carbohydrates, 0 protein, 0 fiber. Chicken with Orange Peel Stir Fry: http://www.cooksrecipes.com/poultry/chicken-with-orange-peel-stir-fry-recipe.html: 1 2-pound fryer or 2 chicken breasts, boned and skinned, cut into 1-inch pieces ¼ teaspoon salt 2 tablespoons dark soy sauce 1 tablespoon cornstarch 4 cups oil for deep frying 2 tablespoons sesame seed oil 2 tablespoons preserved orange peel or fresh dried orange rind,* cut into chunks 1 tablespoon scallion, chopped fine 1 tablespoon ginger, chopped fine 2 whole dried red chili peppers, cut into quarters 4 ½ teaspoons sherry 1 teaspoon red wine vinegar 3/4 tablespoon sugar Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch. Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil. Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili peppers 1 minute. Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar. Then add chicken. Stir fry 2 minutes. Remove to platter. Serve hot. Serves 4 to 6. |
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Your Price: $13.05
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Apple Fiber Powder 1 lb bottle: HE
This herb is BULK DISCOUNTED in our 10 lb & 25 lb bulk packs. To find the bulk packs, just copy and paste the herb name into our Search, or refer to our Bulk By The Kilo & Ton category. We use only 100% Gluten-free, Vegetable Cellulose ''00'' capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Apple Fiber - Botanical Powder -- Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cultivated Apple, Domesticated Apple Apple Fiber is said to be a natural way to promote normal cholesterol and maintain blood-sugar levels, as well as support healthy blood pressure levels. Apple has long been considered the ''King of Fruits '' with life-giving properties, and Apple Fiber is a great way to help normalize bowel function, preventing both constipation and diarrhea, while also cleansing toxic substances from the colon and supporting healthy colon function. Apple Fiber is a great way maintain healthy digestion and helps to inhibit absorption of many carcinogenic toxins. History: The geographic origin of the Apple has not been firmly established, but the tree probably originated in the area between the Caspian and Black Seas. For many years, there was a debate about whether Malus domestica evolved from chance hybridization among various wild species, but recent DNA analysis completed by the Department of Plant Sciences at Oxford University has indicated that the hybridization theory is probably false. Instead, it appears that a single species still growing in the Ili Valley on the northern slopes of the Tien Shan Mountains at the border of northwest China and the former Soviet Republic of Kazakhstan is the progenitor of the Apples we eat today. Charred remains of apples have been found in the prehistoric lake dwellings of Switzerland, and archaeological data indicate consumption of Apples since 6500 B.C. Apples were a favorite fruit of the ancient Greeks and Romans, and in the second century A.D., Galen, court physician to emperors and gladiators, prescribed it for virtually every ailment. One of Apple's botanical descriptions, Pomaceae, is derived from the Latin translation for fruit tree (pomum), although the Apple's official botanical family is Rose. It is classified as a pome, a fruit that has many tiny seeds within a core at the center, as opposed to the stone group of fruits. The Apple was introduced to America by early settlers who brought the seeds with them, and records of the Massachusetts Bay Company note that Apples were grown in New England |
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Your Price: $15.78
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