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Gourmet Food

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Ginger - Dried (Zingiber officinale; Gan Jiang) Whole: 500 gm (1.17 lb): V

Dried ginger is a traditional pungent spice used worldwide to flavor breads, sauces, curry dishes, confections, pickles, and ginger ale. The peeled root may be preserved by boiling in syrup. In Japan and elsewhere, slices of fresh ginger are eaten between dishes to clear the palate. Dried ginger is an optional component of curry powders, of the chinese five spice powder, of berebere, a spice mixture from Ethiopia, of a traditional Indonesian spice recipe, and in the French spice mixture quatre épices. Candied ginger, sugared, ginger, is one of the world's premier confections. It is wonderful by itself or as an accompaniment to expresso and cakes, Champagne and fruit. Given a bittersweet chocolate coating garnished with chopped macadamia or hazelnuts it is an elegant candy. Chopped or julliened it garnishes pastries, custards, pumpkin pies, stewed fruits, cookies and many other desserts. It is even a welcome accompaniment to a Curry. Ginger is used medically to help expel gas from the intestines and treat nausea from morning sickness, upset stomach, seasickness, and motion sickness. It is also used to help reduce fevers and lessen the symptoms of colds. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Ginger root for 'Dyspepsia, prevention of motion sickness.' 'Contraindications: With gallstones, only to be used after consultation with a physician.' 'Daily dosage: 2 - 4 g rhizome; equivalent preparations. Mode of Administration: Chopped or comminuted rhizome and dry extracts for teas, other galenical preparations for internal use.' 'Actions: Antiemetic; Positively inotropic; Promoting secretion of saliva and gastric juices; Cholagogue. In animals: antispasmodic. In humans: increase in tonus and peristalsis in intestines.' Ginger's ability to prevent vomiting has been verified by clinical trial, and it has been shown to stimulate the intestines and promote production of saliva, digestive juices, and fat-processing bile. It also tends to boost the pumping action of the heart. Grieve's classic 'A Modern Herbal': 'Stimulant, carminative, given in dyspepsia and flatulent colic excellent to add to bitter infusions; specially valuable in alcoholic gastritis; of use for diarrhoea from relaxed bowel where there is no inflammation.' 'Ginger Tea is a hot infusion very useful for stoppage of the mensesdue to cold, externally it is a rubefacient.' 'Dosage: Infusion: ½ oz. bruised or powdered root to 1 pint boiling water is taken in 1 fluid ounce. Dose, 10 to 20 grains.' 'Preparation: Fluid extract, 10 to 20 drops. Tincture, B.P., ½ to 1 drachm. Syrup, B.P. and U.S.P., ½ to 1 drachm. Oleoresin, U.S.P., ½ grain.' King's 1898 Dispensatory: 'Ginger is stimulant, rubefacient, errhine, and sialagogue. When chewed it occasions an increased flow of saliva, and when swallowed it acts as a stimulating tonic, stomachic, and carminative, increasing the

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Juniper Berry Blue Whole (Juniperus communis) 1 lb: K

This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. The berries can be 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.

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Lemongrass Cut & Sifted (Cymbopogon citratus) 1 lb: K

This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. This lemony flavored grass has a hot and spicy surprise waiting. The blanched white end of each stalk holds wondrous flavor. And the coarse leaves make great sun tea. This sweet-scented grass is a traditional food seasoning in India, Indochina, the Congo, the Seychelles, Indonesia and Sri Lanka. Lemongrass is so basic to Thai cooking, one of the world's great cuisnes, that many Thai restaurants call themselves 'Lemongrass.' Thai Prawn Soup with Lemongrass 'Tom Yum Goong' (Classic Thai piquant soup): http://www.recipebookonline.com/asp/viewrecipe.asp?ID=547: Preparation Time: 20 minutes Number of Servings: 5 Calories Per Servings: 75 Ingredients: 20 prawns, medium size 4-5 cups water 3 shallots (or small red or purple onions), finely chopped 2 stalks lemon grass, lightly pounded, cut into 1 inch long segments 2 table spoons fish sauce 2 slices fresh or dried galangal root 20 small mushroom, halved or whole 2-3 teaspoons zest of lime 3 tablespoons lime juice 2-3 habanera or Birdseye chili peppers 5 coriander leaves and spring onions Directions: Wash the prawns and shell them without removing the tails. Pour the water into a pan. Add the shallots, lemon grass, fish sauce and galanga root. Boil for 3 minutes. Add the prawns and mushrooms, and cook until the prawns turn pink. Add the lime zest, lime juice and chili peppers. Cover and remove from the heat. Sprinkled with coriander leaves and chopped spring onion and serve hot. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 birdseye chili peppers and onions, and serve garnished with cilantro. Enjoy! Hot and Sour Shrimp Soup with Lemongrass (Canh Chua Tom): http://www.soupsong.com/rshrimp6.html: Piquant and sour, this Vietnamese soup is an explosion of textures, colors, and shapes. It will have you gasping for breath, wiping your eyes, and begging for more. Serve hot to 6 people as a first course--or to 2 as a main course. 1 cup rice, prepared in a rice cooker or saucepan as directed ¾ pound medium shrimp, peeled and deveined, shells reserved for the broth 3 stalks lemongrass, with the green stalks cut off from the white bulb and reserved--and with the tender inner heart of the bulb pounded flat, minced finely, and set aside 4 cups water 1 15-ounce can straw mushrooms, drained 1 small tomato, peeled and cut into thin wedges 1 lime, grated and juiced Garnishes: 2 green onions, sliced on the diagonal 1½ cups bean sprouts 3 Tablespoons lime juice 4 Tablespoons nuoc mam (fish sauce) chili oil or Vietnamese chili-garlic sauce, to taste and to pass separately Cook the rice as directed, and reserve. Ready the garnishes and set aside. Prepare the broth by bringing 4 cups of water to a boil with

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Horseradish Powder - 5 Lb Horseradish Powder: GR