One of America's Favorites - Rotisserie Chicken MONDAY

Rotisserie chicken

Rotisserie chicken is a chicken dish that is cooked on a rotisserie, using direct heat in which the chicken is placed next to the heat source. Electric- or gas-powered heating elements may be used, which use adjustable infrared heat. These types of rotisseries have proven quite functional for cooking rotisserie-style chicken. Leftover rotisserie chicken may be used in a variety of dishes, such as soup, chicken salad, and sandwiches.

In the United States, ready-to-eat rotisserie chickens were available in supermarkets and some butcher shops during much of the twentieth century. However, they did not become a widely available option for consumers until the early 1990s, when Boston Market helped popularize the selling of packaged rotisserie chickens.

Rotisserie chickens are now highly popular. In 2010, 600 million rotisserie-cooked chickens were purchased by consumers "in U.S. supermarkets, club stores and similar retail outlets." In 2018, over 900 million rotisserie chickens were sold by foodservice outlets and retail stores.

Rotisserie chickens are often lower in price than raw whole chickens. Two explanations are often given to justify this phenomenon. First, some grocery stores may use rotisserie chickens as loss leaders to bring shoppers into the store. The logic behind this theory is that if customers come to a store for its rotisseries chickens, they will buy other products while they are there, too. Second, rotisserie chickens are often made with poultry that is about to reach its "best by" date. By cooking and selling the chickens, the grocery stores are able to recoup some of their expenditures.

In the U.S., chickens used for rotisserie cooking may be injected with brine to retain moisture. Additional ingredients may be used to add flavor and to brown the chicken, such as oleoresin, yeast extract, sodium tripolyphosphate, and natural flavorings.

A packaged rotisserie chicken

Costco is one of the largest producers and vendors of rotisserie chickens in the United States, with one commentator describing it as "the undisputed king of rotisserie chickens." In 2017, Costco sold approximately 87 million rotisserie chickens in the United States. Costco's CFO, Richard Galanti, has repeatedly rebuffed suggestions that Costco might eventually increase the cost of its chickens above $4.99, which has been the price of a Costco rotisserie chicken since 2009.

In 2017, Costco broke ground on a new 414-acre facility in Fremont, Nebraska that would include a hatchery, feed mill, and processing plant. The facility – which is expected to produce around 100 million chickens per year, or roughly 40 percent of Costco's needs – has been reported as costing between $275 million and $400 million. The plant is scheduled to open in September 2019.

Kitchen Hint of the Day!

Bring on the Seasoning............


Ground Beef alone makes a pretty dull-tasting Hamburger, so make sure the Meat is mixed throughout with at least Salt and Pepper. Other ingredients, like Worcestershire Sauce, Hot Sauce, Grated Onions, or Lipton Onion Soup Mix will improve not only the taste but also the juiciness of your Hamburgers.

Our Best Pork Chop Recipes

From the Diabetic Living Online website its - Our Best Pork Chop Recipes. Delicious and Healthy Pork Chop Recipes like; Sauteed Pork with Apples, Pork Chops with Herb-Tomato Sauce, and 25-Minute Pork Diane. Find these delicious Pork Recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018!  http://www.diabeticlivingonline.com/

Our Best Pork Chop Recipes

Nothing says "home-cooked meal" quite like the pork chop. This versatile cut can be incorporated into all sorts of satisfying and healthy meals. Here are our best diabetic pork chop recipes.


Sauteed Pork with Apples
Pork chops and applesauce are a classic dinner combo, but you can easily up the gourmet factor and cut the carbs by using real apples instead. This meal contains just 9 grams of carb and fewer than 300 calories..........


Pork Chops with Herb-Tomato Sauce
Garlic, Italian seasoning, and a couple cans of tomatoes are all you need to flavor this slow cooker meal. Prep in the morning, and you'll have tender and juicy chops by dinnertime........


25-Minute Pork Diane
A creamy sauce made with Dijon-style mustard and Worcestershire helps tenderize the pork for a juicy, delicious, and low-calorie dinner. Chives and lemon give your taste buds a refreshing zing.............



* Click the link below to get all the - Our Best Pork Chop Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-pork-chop-recipes

Meanwhile back at the SayersBrook Bison Ranch.....Swiss Brand Summer Sausage

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its Swiss Brand Summer Sausage. Hickory Smoked and Spiced Sausage. Have them as a Great Appetizers, Pizza Topping, on Sandwiches or with Crackers. Ready to serve! This is just one of many Sausages you can find at the SayersBrook site. They have a great selection of all meats including; Bison, Elk, Wild Boar, Rabbit, Ostrich, and more! Also while there check out all their great recipes. Below is more on the Swiss Brand Summer Sausage. So Enjoy and Eat Healthy in 2018!  http://www.sayersbrook.com/




Swiss Brand Summer Sausage

Swiss Brand Summer Sausage 8 oz. 3 x 8 oz packs

The pick of the smokehouse. Hickory smoked and delicately spiced.

Ready to slice. Serve up as hors d'oeuvres, on pizza, in sandwiches, on crackers. Great for parties and a wonderful gift idea. We have a large variety. Mix and match them. A tasty gift your friends will enjoy. Make your gift order. We will do the rest!
http://www.sayersbrook.com/swiss-brand-summer-sausage/





SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Meanwhile back at the SayersBrook Bison Ranch........Thuringer Sausage

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its Thuringer Sausage. Sausage made with lean cuts of beef and pork, seasoned with old world spices and slow smoked for 12 hours over a hickory fire. Great for Sandwiches or as an appetizer. This is just one of the many different types of Sausage you can purchase from the SayersBrook site. You'll also find selections from Bison, Elk, Wild Boar, Ostrich, Rabbit, and more! So check it out today for some great grilling items! Enjoy ans Eat Healthy in 2018!  http://www.sayersbrook.com/




Thuringer Sausage

Thuringer sausage 8 oz Fully cooked and ready to slice. 3 x 8 oz packs.

Made with lean cuts of beef and pork, seasoned with old world spices and slow smoked for 12 hours over a hickory fire. A true European sausage that's been produced for centuries in Germany. This is a classic North American version. Great for snacking, sandwiches and hors d'oeuvres. Seasoned with old world spices and slow smoked for 12 hours over a hickory fire.

Great for parties and a wonderful gift idea. We have a large variety. A tasty gift your friends will enjoy. Make your gift order. We will do the rest!
http://www.sayersbrook.com/thuringer-sausage/





SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Our Best One-Pan Dinner Recipes

From the Diabetic Living Online website its, Our Best One-Pan Dinner Recipes. Delicious and Healthy Our Best One-Pan Dinner Recipes like; Cajun-Style Steaks, Chicken in Mushroom Sauce, and Sausage and Pepper Medley. Find these recipes and much more at Diabetic Living Online website. Enjoy and Eat Healthy in 2018!  http://www.diabeticlivingonline.com/


Our Best One-Pan Dinner Recipes
Make dinner easy and cleanup a cinch with these delicious one-pan diabetic recipes.

Cajun-Style Steaks
A little Cajun seasoning adds a flavor wallop to these tomato- and sweet pepper-topped cube steaks. A side of fresh fruit salad completes the meal............


Chicken in Mushroom Sauce
The aromatic flavors of parsley, thyme, and rosemary are sure to wow family and friends. Chunky carrots and tiny pearl onions simmer together in the sauce, providing enhanced immunity, anticancer benefits, heart protection, blood sugar control, and healthier skin......


Sausage and Pepper Medley
Vitamin C-rich sweet peppers add low-carb flavor as well as volume to this slightly spicy dish. For more heat, use hot Italian turkey sausage links rather than mild...........


* Click the link below to get all the - Our Best One-Pan Dinner Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-one-pan-dinner-recipes

"Meatless Monday" Recipe of the Week - ROASTED BRUSSELS SPROUTS WITH TOMATOES

This week's "Meatless Monday" Recipe of the Week is - ROASTED BRUSSELS SPROUTS WITH TOMATOES. Another delicious and healthy recipe from one of my favorite recipe websites, the Diabetic Gourmet Magazine. At the site you'll find a large selection of Diabetic Friendly Recipes, Diabetes Management, Diabetes News, and more! So check it out today. Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/


ROASTED BRUSSELS SPROUTS WITH TOMATOES

Ingredients

1 pound small fresh Brussels sprouts, trimmed and cut in half lengthwise
1 can (14.5 ounces) Hunt's Fire Roasted Diced Tomatoes, drained
2 tablespoons pure canola oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1 - Heat oven to 425F.
2 - In large bowl, toss together Brussels sprouts, drained tomatoes, oil, garlic powder, salt and pepper.
3 - Spread mixture in single layer on large shallow baking pan.
4 - Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway through.
NOTES:
You can assemble this dish in the morning and slip them in the refrigerator, so all you have to do is slide them in the oven at dinner time.


Recipe Yield: Yield: 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 75
Fat: 5 grams
Fiber: 2 grams
Sodium: 217 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 2 grams
https://diabeticgourmet.com/diabetic-recipes/roasted-brussels-sprouts-with-tomatoes

Kitchen Hint of the Day!

Just 4 of many reasons to use Turmeri.......

* Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties.
* Curcumin is a Natural Anti-Inflammatory Compound.
* Turmeric Dramatically Increases The Antioxidant Capacity of The Body.
* Turmeric Can Help Prevent (And Perhaps Even Treat) Cancer.

Herb and Spice of the Week - Grains of Paradise (Aframomum Melegueta)

Aframomum melegueta/grains of paradise

Aframomum melegueta is a species in the ginger family, Zingiberaceae. This spice, commonly known as grains of paradise, Melegueta pepper, alligator pepper, Guinea grains, fom wisa, or Guinea pepper, is obtained from the ground seeds; it imparts a pungent, peppery flavour with hints of citrus.

Although it is native to West Africa, it is also an important cash crop (it is 7$ per ounce) in the Basketo district (Basketo special woreda) of southern Ethiopia. The Pepper Coast (or Grain Coast) is a historical coastal region named after this commodity.




A. melegueta is a herbaceous perennial plant native to swampy habitats along the West African coast. Its trumpet-shaped, purple flowers develop into 5- to 7-cm long pods containing numerous small, reddish-brown seeds.

The pungent, peppery taste of the seeds is caused by aromatic ketones; e.g., paradol (systematic name: 1-(4-hydroxy-3-methoxyphenyl)-decan-3-one). Essential oils, which are the dominating flavor components in the closely related cardamom, occur only in traces.

The stem at times can be short and usually shows signs of scars and fallen leaves. The average leaves are usually 35 cm in length and 15 cm wide, with a well-structured vascular system. The flowers of the herbaceous plant are described as "handsome" aromatic, with an orange-colored lip and rich pinkish-orange upper part. The fruits contains numerous, small, golden red-brown seeds.

Melegueta pods at a market 

Melegueta pepper is commonly used in the cuisines of West and North Africa, where it has been traditionally imported by caravan routes through the Sahara desert, and from whence they were distributed to Sicily and the rest of Italy. Mentioned by Pliny as "African pepper" but subsequently forgotten in Europe, they were renamed "grains of paradise" and became a popular substitute for black pepper in Europe in the 14th and 15th centuries. The Ménagier de Paris recommends it for improving wine that "smells stale". Through the Middle Ages and into the early modern period, the theory of the four humours governed theorizing about nourishment on the part of doctors, herbalists and druggists: in this context, John Russell characterized grains of paradise, in The Boke of Nurture as hot and moist.

In 1469, King Afonso V of Portugal granted the monopoly of trade in the Gulf of Guinea to Lisbon merchant Fernão Gomes, including the exclusive trade of Aframomum melegueta, then called "malagueta" pepper - which was granted by 100 000 real-annually in exchange for exploring 100 miles of the coast of Africa a year for five years. After Christopher Columbus reached the New World in 1492 and brought the first samples of Capsicum frutescens, the name malagueta was then taken to the new chili "pepper".

The importance of the spice is shown by the designation of the area from the St. Johns River (present day Buchanan) to Harper in Liberia as the "Grain Coast" in honor of the availability of grains of paradise. Later, the craze for the spice waned, and its uses were reduced to a flavoring for sausages and beer. In the 18th century, its importation to Great Britain collapsed after a Parliamentary act of George III forbade its use in malt liquor, aqua vita, and cordials. In 1855, England imported about 15,000 to 19,000 lbs per year legally (duty paid). By 1880, the Encyclopaedia Britannica (9th edition) was reporting, "Grains of paradise are to some extent used in veterinary practice, but for the most part illegally to give a fictitious strength to malt liquors, gin, and cordials".

The presence of the seeds in the diets of lowland gorillas seems to have some sort of medicinal properties for their cardiovascular health in the wild. As captive lowland gorillas have not had them usually available in their diets, it could be a cause of their occasionally poor cardiovascular health in zoos.

Today, it is sometimes used in gourmet cuisine as a replacement for pepper, and to give unique flavors in some craft beers, gins, and Norwegian akvavit. In America, grains of paradise are starting to enjoy a slight resurgence in popularity due to their use by some well-known chefs. Alton Brown is a fan of its use, and he uses it in okra stew and his apple pie recipe on an episode of the TV cooking show Good Eats. They are also used by people on certain diets, such as a raw food diet, because they are less irritating to digestion than black pepper.

On Bones, Hodgins molecularly re-constructed the hot sauce that he accidentally drank and that belonged to Finn Abernathy; The recipe was only known by Finn's late grandmother and one such ingredient (the last ingredient that Hodgins cannot figure) was guinea grains; Finn has said that his late grandmother had traded with an herbalist in the woods for the ingredient.




In West African folk medicine, grains of paradise are valued for their warming and digestive properties, and among the Efik people in Nigeria have been used for divination and ordeals determining guilt. A. melegueta has been introduced to the Caribbean and Latin America, where it is used in religious (voodoo) rites.

Herb and Spice of the Week - Acmella Oleracea

* Another I've never heard of.

Acmella oleracea

Acmella oleracea is a species of flowering herb in the family Asteraceae. Common names include toothache plant and paracress. In Brazil it is called jambu. Its native distribution is unclear, but it is likely derived from a Brazilian Acmella species. It is grown as an ornamental and it is used as a medicinal remedy in various parts of the world. A small, erect plant, it grows quickly and bears gold and red inflorescences. It is frost-sensitive but perennial in warmer climates.




For culinary purposes, small amounts of shredded fresh leaves are said to add a unique flavour to salads. Cooked leaves lose their strong flavour and may be used as leafy greens. Both fresh and cooked leaves are used in dishes such as stews in northern Brazil, especially in the state of Pará. They are combined with chilis and garlic to add flavor and vitamins to other foods.

The flower bud has a grassy taste followed by a strong tingling or numbing sensation and often excessive salivation, with a cooling sensation in the throat. The buds are known as "buzz buttons", "Szechuan buttons", "sansho buttons", and "electric buttons". In India, they are used as flavoring in chewing tobacco.

A concentrated extract of the Spilanthes plant identified as Jambu is used as a flavoring agent in many countries worldwide. EFSA and JECFA reviewed a feeding study in rats conducted by Moore et al and both authorities recognized that the no adverse effect level for spilanthol was 572 mg/kg b.w./day, yielding a safe dose of spilanthol of 1.9 mg/kg b.w./day, or 133.5 mg/70-kg male/day, 111 mg/58-kg female/day, or 38 mg/20-kg child/day.

The use of jambu extract as a food flavor is described as having an odor of citrus, herbal, tropical or musty odor, and its taste can be pungent, cooling, tingling, numbing, or effervescent. Thus, as described, the flavor use of jambu extract includes the ability induce a mouth-watering sensation in the oral cavity and the ability to promote the production of saliva. Spilanthol, the major constituent of jambu extract, is responsible for the perception of a mouth-watering flavor sensation, as well as the ability to promote salivation as a sialogogue, perhaps through its astringent action or its pungent taste in the oral cavity.




This plant prefers well-drained, black (high organic content) soil. If starting outdoors, the seeds should not be exposed to cold weather, so start after last frost. Seeds need direct sunlight to germinate, so don't bury them.




A decoction or infusion of the leaves and flowers is a traditional remedy for stammering, toothache, and stomatitis.

An extract of the plant has been tested against various yeasts and bacteria and was essentially inactive. It has been shown to have a strong diuretic action in rats.

As a bush plant used for treating toothache, the analgesic effect of the Spilanthes plant has been attributed to the presence of constituents containing an N-isobutylamide moiety, such as spilanthol, a substance that has been found to be an effective sialogogue, an agent that promotes salivation. Spilanthol is absorbed trans-dermally and through the buccal mucosa. Spilanthol may activate TRPA1, a specific transient receptor potential (TRP) ion channel in the oral cavity. In addition to capsaicin, allyl isothiocyanate, and cinnamaldehyde, spilanthol is also reported to affect the catecholamine nerve pathways present in the oral cavity that promote the production of saliva, which is responsible for its ability to induce a mouth-watering sensation when used as a flavor (and associated with the tingling or pungent flavoring sensation in some individuals).

Since 2000, there are several medicinal activities reported on Acmella oleracea that are highlighted in several journals are mentioned in the table below.

Herb and Spice of the Week - Oregano

Flowering oregano

Oregano (US /ɔːˈrɛɡənoʊ/ or /əˈrɛɡənoʊ/; UK /ˌɒrɪˈɡɑːnoʊ/; scientific name Origanum vulgare) is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.

Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1–4 cm long. Oregano will grow in a pH range between 6.0 (mildly acidic) and 9.0 (strongly alkaline) with a preferred range between 6.0 and 8.0. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called wild marjoram, and its close relative O. majorana is known as sweet marjoram.







Oregano is related to the herb marjoram, sometimes being referred to as wild marjoram. Oregano has purple flowers and spade-shaped, olive-green leaves. It is a perennial, although it is grown as an annual in colder climates, as it often does not survive the winter months. Oregano is planted in early spring, the plants being spaced 30 cm (12 in) apart in fairly dry soil, with full sun. It prefers a hot, relatively dry climate, but will do well in other environments.

Dried oregano for culinary use

Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough almost to numb the tongue, but the cultivars adapted to colder climates often have a lesser flavor. Factors such as climate, seasons and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants. Among the chemical compounds contributing to the flavour are carvacrol, thymol, limonene, pinene, ocimene, and caryophyllene.

Oregano's most prominent modern use is as the staple herb of Italian-American cuisine. Its popularity in the US began when soldiers returning from World War II brought back with them a taste for the “pizza herb”, which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most Italian herbs, oregano combines well with spicy foods, which are popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred.

The herb is also widely used in Turkish, Palestinian, Lebanese, Egyptian, Syrian, Greek, Portuguese, Italian, Spanish, Philippine and Latin American cuisines.

In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper.

The dried and ground leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.

Oregano is also used by chefs in the southern Philippines to eliminate the odor of carabao or water buffalo when boiling it, while simultaneously imparting flavor.







In the myths of folk medicine, Hippocrates used oregano as an antiseptic, as well as a cure for stomach and respiratory ailments. A Cretan oregano (O. dictamnus) is still used today in Greece as a palliative for sore throat.

Oregano contains polyphenols, including numerous flavones.

In Austrian folk medicine, oregano was used internally (as tea) or externally (as ointment) for treatment of disorders of the gastrointestinal tract, respiratory tract, and nervous system.

In 2005, the US Federal Trade Commission brought legal action against a firm that had claimed oil of oregano treated colds and flu, and that oil of oregano taken orally treated and relieved bacterial and viral infections and their symptoms, saying the representations were false or were not substantiated at the time the representations were made, and that they were therefore a deceptive practice and false advertisements. The final stipulation on the matter said no representation as to any health benefit could be made without "…competent and reliable scientific evidence…".

Oregano growing in a pot

* Cuban oregano or oregano poleo (Plectranthus amboinicus, formerly Coleus aromaticus), also of the mint family (Lamiaceae). Sometimes also called "Mexican mint or Mexican thyme", it has large and somewhat succulent leaves. Not just a Latin American plant, it's also grown and used throughout the tropics, including Africa and Southeast Asia.
* Mexican oregano (Lippia graveolens) is not of the mint, but of the closely related vervain family (Verbenaceae), including, e.g. the lemon verbena (Aloysia citrodora). It is a highly studied herb that is said to be of some medical use and is common in curandera (female shamanic practices) in Mexico and the Southwestern United States. The flavor of Mexican oregano has a stronger savory component instead of the piney hint of rosemary flavor in oregano, and its citrus accent might be more aromatic than in oregano. It is becoming more commonly sold outside of Mexico, especially in the United States, where it is an important source of dried oregano. It is sometimes used as a substitute for epazote leaves; this substitution would not work the other way round. Epazote has a lighter, and even more savory flavor and citrus accent than Mexican oregano, and of course, a very strong sweet tarragon-like flavor which might be its strongest component. When Mexican oregano is substituted for epazote, the base flavor less the tarragon-like sweetness is provided, and other corrections to the recipe may cover for the missing tarragon component of epazote, or the dish may be served without that flavor component. If epazote were substituted for Mexican oregano, many dishes would be overpowered by the tarragon accent.
* Poliomintha longiflora is also occasionally called orégano in America.

Herb and Spice of the Week - Nutmeg

Nutmeg Seeds

Nutmeg (also known as Pala in Indonesia) is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia.

Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after twenty years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spices. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter.

Nutmegs on a tree

Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavoring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater.

In Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings on the uniquely Penang ais kacang. Nutmeg rind is also blended (creating a fresh, green, tangy taste and white color juice) or boiled (resulting in a much sweeter and brown juice) to make iced nutmeg juice.

In Indian cuisine, nutmeg is used in many sweet as well as savory dishes (predominantly in Mughlai cuisine). It is also added in small quantities as a medicine for infants. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India.

In Indonesian cuisine, nutmeg is used in various dishes, mainly in many soups, such as soto soup, baso soup or Sup Kambing.

In Middle Eastern cuisine, ground nutmeg is often used as a spice for savory dishes.

In originally European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.

In Italian cuisine is almost uniquely used as part of the stuffing for many regional meat filled dumplings like tortellini as well as for the traditional meatloaf.

Japanese varieties of curry powder include nutmeg as an ingredient.

In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados rum punch. Typically, it is just a sprinkle on the top of the drink.

The pericarp (fruit/pod) is used in Grenada and also in Indonesia to make jam, or is finely sliced, cooked with sugar, and crystallized to make a fragrant candy.

In Scotland, mace and nutmeg are usually both essential ingredients in haggis.

In the US, nutmeg is known as the main pumpkin pie spice and often shows up in simple recipes for other winter squashes such as baked acorn squash.

Ground Nutmeg

The essential oil obtained by steam distillation of ground nutmeg is used widely in the perfumery and pharmaceutical industries. This volatile fraction typically contains 60-80% d-camphene by weight, as well as quantities of d-pinene, limonene, d-borneol, l-terpineol, geraniol, safrol, and myristicin. In its pure form, myristicin is a toxin and consumption of excessive amounts of nutmeg can result in myristicin poisoning. The oil is colorless or light yellow, and smells and tastes of nutmeg. It contains numerous components of interest to the oleochemical industry, and is used as a natural food flavoring in baked goods, syrups, beverages, and sweets. It is used to replace ground nutmeg, as it leaves no particles in the food. The essential oil is also used in the cosmetic and pharmaceutical industries, for instance, in toothpaste, and as a major ingredient in some cough syrups. In traditional medicine, nutmeg and nutmeg oil were used for disorders related to the nervous and digestive systems.

After extraction of the essential oil, the remaining seed, containing much less flavor, is called "spent". Spent is often mixed in industrial mills with pure nutmeg to facilitate the milling process, as nutmeg is not easy to mill due to the high percentage of oil in the pure seed. Ground nutmeg with a variable percentage of spent (around 10% w/w) is also less likely to clot. To obtain a better running powder also a small percentage of rice flour can be added.







Nutmeg butter is obtained from the nut by expression. It is semi-solid, reddish brown in color, and tastes and smells of nutmeg. Approximately 75% (by weight) of nutmeg butter is trimyristin, which can be turned into myristic acid, a 14-carbon fatty acid, which can be used as a replacement for cocoa butter, can be mixed with other fats like cottonseed oil or palm oil, and has applications as an industrial lubricant.

World production of nutmeg is estimated to average between 10,000 and 12,000 tonnes per year, with annual world demand estimated at 9,000 tonnes; production of mace is estimated at 1,500 to 2,000 tonnes. Indonesia and Grenada dominate production and exports of both products, with world market shares of 75% and 20% respectively. Other producers include India, Malaysia (especially Penang, where the trees grow wild within untamed areas, Papua New Guinea, Sri Lanka, and Caribbean islands, such as St. Vincent. The principal import markets are the European Community, the United States, Japan and India. Singapore and the Netherlands are major re-exporters.







Nutmeg has been used in medicine since at least the seventh century. In the 19th century it was used as an abortifacient, which led to numerous recorded cases of nutmeg poisoning. Although used as a folk treatment for other ailments, unprocessed nutmeg has no proven medicinal value today.

One study has shown that the compound macelignan isolated from Myristica fragrans (Myristicaceae) may exert antimicrobial activity against Streptococcus mutans, and another that a methanolic extract from the same plant inhibited Jurkat cell activity in human leukemia, but these are not currently used treatments.

Herb and Spice of the Week - Mentha (Mint)

Mint leaves

Mentha (also known as mint, from Greek míntha, Linear B mi-ta) is a genus of plants in the family Lamiaceae (mint family). The species are not clearly distinct and estimates of the number of species varies from 13 to 18. Hybridization between some of the species occurs naturally. Many other hybrids, as well as numerous cultivars, are known in cultivation.

The genus has a subcosmopolitan distribution across Europe, Africa, Asia, Australia, and North America.

Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. The leaves are arranged in opposite pairs, from oblong to lanceolate, often downy, and with a serrated margin. Leaf colors range from dark green and gray-green to purple, blue, and sometimes pale yellow. The flowers are white to purple and produced in false whorls called verticillasters. The corolla is two-lipped with four subequal lobes, the upper lobe usually the largest. The fruit is a nutlet, containing one to four seeds.

While the species that make up the Mentha genus are widely distributed and can be found in many environments, most grow best in wet environments and moist soils. Mints will grow 10–120 cm tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, some mints are considered invasive.








All mints thrive near pools of water, lakes, rivers, and cool moist spots in partial shade. In general, mints tolerate a wide range of conditions, and can also be grown in full sun. Mint grows all year round.

They are fast-growing, extending their reach along surfaces through a network of runners. Due to their speedy growth, one plant of each desired mint, along with a little care, will provide more than enough mint for home use. Some mint species are more invasive than others. Even with the less invasive mints, care should be taken when mixing any mint with any other plants, lest the mint take over. To control mints in an open environment, they should be planted in deep, bottomless containers sunk in the ground, or planted above ground in tubs and barrels.

Some mints can be propagated by seed, but growth from seed can be an unreliable method for raising mint for two reasons: mint seeds are highly variable - one might not end up with what one presupposed was planted, and some mint varieties are sterile. It is more effective to take and plant cuttings from the runners of healthy mints.

The most common and popular mints for cultivation are peppermint (Mentha × piperita), spearmint (Mentha spicata), and (more recently) apple mint (Mentha suaveolens).

Mints are supposed to make good companion plants, repelling pesty insects and attracting beneficial ones. They are susceptible to whitefly and aphids.

Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.

A jar of mint jelly

The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste, and are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively.

Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries. Alcoholic drinks sometimes feature mint for flavor or garnish, such as the mint julep and the mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.

Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies, such as mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of peppermint and Japanese peppermint) and pulegone (in pennyroyal and Corsican mint). The compound primarily responsible for the aroma and flavor of spearmint is L-carvone.

Mints are used as food plants by the larvae of some Lepidoptera species, including buff ermine moths.








Mint was originally used as a medicinal herb to treat stomach ache and chest pains. There are several uses in traditional medicine and preliminary research for possible use in treating irritable bowel syndrome.

Menthol from mint essential oil (40–90%) is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also used in aromatherapy which may have clinical use to alleviate post-surgery nausea.




Mint leaves
A jar of mint jelly: Mint jelly is a traditional condiment served with lamb dishes.

Herb and Spice of the Week - Lovage

Lovage

Lovage (/ˈlʌvɨdʒ/), Levisticum officinale, is a tall perennial plant, the sole species in the genus Levisticum in the family Apiaceae, subfamily Apioideae, tribe Apieae.







The exact native range is disputed; some sources cite it as native to much of Europe and southwestern Asia, others from only the eastern Mediterranean region in southeastern Europe and southwestern Asia, and yet others only to southwestern Asia in Iran and Afghanistan, citing European populations as naturalised. It has been long cultivated in Europe, the leaves being used as a herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine.

Lovage flowers

Lovage is an erect, herbaceous, perennial plant growing to 1.8–2.5 m tall, with a basal rosette of leaves and stems with further leaves, the flowers being produced in umbels at the top of the stems. The stems and leaves are shiny glabrous green to yellow-green and smell of lime when crushed. The larger basal leaves are up to 70 cm long, tripinnate, with broad triangular to rhomboidal, acutely pointed leaflets with a few marginal teeth; the stem leaves are smaller, and less divided with few leaflets. The flowers are yellow to greenish-yellow, 2–3 mm diameter, produced in globose umbels up to 10–15 cm diameter; flowering is in late spring. The fruit is a dry two-parted schizocarp 4–7 mm long, mature in autumn.




The leaves can be used in salads, or to make soup or season broths, and the roots can be eaten as a vegetable or grated for use in salads. Its flavor and smell is somewhat similar to celery. Lovage tea can be applied to wounds as an antiseptic, or drunk to stimulate digestion. The seeds can be used as a spice, similar to fennel seeds. In the UK, an alcoholic lovage cordial is traditionally mixed with brandy in the ratio of 2:1 as a winter drink. In Romania, the leaves are the preferred seasoning for the various local broths, much more so than parsley or dill. Lovage is third in its quercetin content, behind tea and capers.

The roots, which contain a heavy, volatile oil, are used as a mild aquaretic. Lovage root contains furanocoumarins which can lead to photosensitivity.

Kitchen Hint of the Day!

Some Spicy Tips.....


* Replace spices at least once a year and test for freshness every 3 to 6 months.

* Crushed and ground spices are best added 10 to 20 minutes prior to serving as their flavors are released quickly

* Generally speaking 1 cup fresh = 1/3 cup dried as the dried spices have more intense flavor

* If at all possible, buy whole spices and grind your own as you need them. The flavor will be more potent. Purchase an inexpensive coffee grinder and keep it strictly for grinding spices. A good cleaning after each grind is a must.

Herb and Spice of the Week - Juniper Berry

Juniper berries, here still attached to a branch, are actually modified conifer cones.

A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales, which give it a berry-like appearance. The cones from a handful of species, especially Juniperus communis, are used as a spice, particularly in European cuisine, and also give gin its distinctive flavour. According to one FAO document, juniper berries are the only spice derived from conifers, although tar and inner bark (used as a sweetener in Apache cuisines) from pine trees is sometimes considered a spice as well.







All juniper species grow berries, but some are considered too bitter to eat. In addition to J. communis, other edible species include Juniperus drupacea, Juniperus phoenicea, Juniperus deppeana, and Juniperus californica. Some species, for example Juniperus sabina, are toxic and consumption is inadvisable.







Juniperus communis berries vary from four to twelve millimeters in diameter; other species are mostly similar in size, though some are larger, notably J. drupacea (20–28 mm). Unlike the separated and woody scales of a typical pine cone, those in a juniper berry remain fleshy and merge into a unified covering surrounding the seeds. The berries are green when young, and mature to a purple-black color over about 18 months in most species, including J. communis (shorter, 8–10 months in a few species, and about 24 months in J. drupacea). The mature, dark berries are usually but not exclusively used in cuisine, while gin is flavored with fully grown but immature green berries.







The flavor profile of young, green berries is dominated by pinene; as they mature this piney, resinous backdrop is joined by what Harold McGee describes as "green-fresh" and citrus notes. The outer scales of the berries are relatively flavorless, so the berries are almost always at least lightly crushed before being used as a spice. They are used both fresh and dried, but their flavor and odor are at their strongest immediately after harvest and decline during drying and storage.

Juniper berries are used in northern European and particularly Scandinavian cuisine to "impart a sharp, clear flavor" to meat dishes, especially wild birds (including thrush, blackbird, and woodcock) and game meats (including boar and venison). They also season pork, cabbage, and sauerkraut dishes. Traditional recipes for choucroute garnie, an Alsatian dish of sauerkraut and meats, universally include juniper berries. Besides Norwegian and Swedish dishes, juniper berries are also sometimes used in German, Austrian, Czech, Polish and Hungarian cuisine, often with roasts (such as German sauerbraten). Northern Italian cuisine, especially that of the South Tyrol, also incorporates juniper berries.

Juniper, typically Juniperus communis, is used to flavor gin, a liquor developed in the 17th century in the Netherlands. The name gin itself is derived from either the French genièvre or the Dutch jenever, which both mean "juniper". Other juniper-flavored beverages include the Finnish rye-and-juniper beer known as sahti, which is flavored with both juniper berries and branches. The brand Dry Soda produces a juniper-berry soda as part of its lineup. Recently, some American distilleries have begun using 'New World' varieties of juniper such as Juniperus occidentalis.

Juniper berry was first intended as a medication since juniper berries are a diuretic and were also thought to be an appetite stimulant and a remedy for rheumatism and arthritis. Western American Native Tribes are also reported to have used the juniper berry as an appetite suppressant in times of hunger and/or famine. Currently, the juniper berry is being researched as a possible treatment for diet-controlled diabetes, as it releases insulin from the pancreas (hence alleviating hunger). It is also said to have been used by some tribes as a female contraceptive.

A few North American juniper species produce a seed cone with a sweeter, less resinous flavor than those typically used as a spice. For example, one field guide describes the flesh of the berries of Juniperus californica as "dry, mealy, and fibrous but sweet and without resin cells". Such species have been used not just as a seasoning but as a nutritive food by some Native Americans. In addition to medical and culinary purposes, Native Americans have also used the seeds inside juniper berries as beads for jewellery and decoration.

An essential oil extracted from juniper berries is used in aromatherapy and perfumery. The essential oil can be distilled out of berries which have already been used to flavor gin.

Mature purple and younger green juniper berries 

Juniper berries, including Juniperus phoenicea and Juniperus oxycedrus have been found in ancient Egyptian tombs at multiple sites. J. oxycedrus is not known to grow in Egypt, and neither is Juniperus excelsa, which was found along with J. oxycedrus in the tomb of Tutankhamun. The berries imported into Egypt may have come from Greece; the Greeks record using juniper berries as a medicine long before mentioning their use in food. The Greeks used the berries in many of their Olympics events because of their belief that the berries increased physical stamina in athletes. The Romans used juniper berries as a cheap domestically produced substitute for the expensive black pepper and long pepper imported from India. It was also used as an adulterant, as reported in Pliny the Elder's Natural History: "Pepper is adulterated with juniper berries, which have the property, to a marvellous degree, of assuming the pungency of pepper." Pliny also incorrectly asserted that black pepper grew on trees that were "very similar in appearance to our junipers".

Herb and Spice of the Week - Hyssopus

Hyssop

Hyssopus officinalis or hyssop is a herbaceous plant of the genus Hyssopus native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Due to its properties as an antiseptic, cough reliever, and expectorant, it is commonly used as an aromatic herb and medicinal plant.








Hyssop is a brightly colored shrub or subshrub that ranges from 12 to 24 in. in height. The stem is woody at the base, from which grow a number of straight branches. Its leaves are lanceolate, dark green in color, and from 0.79 to 0.98 in. long.

During the summer, the plant produces bunches of pink, blue, or, more rarely, white fragrant flowers. These give rise to small oblong achenes.







A plant called hyssop has been in use since classical antiquity. Its name is a direct adaptation from the Greek ὕσσωπος. The Hebrew word אזוב (esov or esob) and the Greek word ὕσσωπος probably share a common (unknown) origin. The name hyssop appears in some translations of the Bible, notably in verse 7 of Psalm 51: "Thou shalt purge me with hyssop, and I shall be clean" (King James Bible). Hyssop was also used for purgation (religious purification) in Egypt, where, according to Chaeremon the Stoic, the priests used to eat it with bread in order to purify this type of food and make it suitable for their austere diet. Researchers have suggested that the Biblical accounts refer not to the plant currently known as hyssop but rather to one of a number of different herbs. The biblical plant translated as hyssop is discussed further at ezov.








The species as a whole is resistant to drought, and tolerant of chalky, sandy soils. It thrives in full sun and warm climates.

Hyssopus officinalis

Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of spring and once more at the beginning of the fall. The plants are preferably harvested when flowering in order to collect the flowering tips.

Once the stalks are cut, they are collected and dried either stacked on pallets to allow for draining or hung to dry. The actual drying process takes place in a cool, dry, well-ventilated area, where the materials are mixed several times to ensure even drying. Drying herbs are kept from exposure to the sun to prevent discoloration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 months.








The fresh herb is commonly used in cooking. Essence of hyssop can be obtained by steaming, and is used in cooking to a lesser extent.

The plant is commonly used by beekeepers to produce a rich and aromatic honey.

Herb hyssop leaves are used as an aromatic condiment. The leaves have a lightly bitter taste due to its tannins, and an intense minty aroma. Due to its intensity, it is used moderately in cooking. The herb is also used to flavor liqueur, and is part of the official formulation of Chartreuse.








As a medicinal herb, hyssop has soothing, expectorant, and cough suppressant properties. The plant also includes the chemicals thujone and phenol, which give it antiseptic properties. Its high concentrations of thujone and chemicals that stimulate the central nervous system can provoke epileptic reactions when taken in high enough doses. The oil of hyssop can cause seizures and even low doses (2–3 drops) can cause convulsions in children.

It has been also used in the formulation of eye drops and mouthwash.

Herb hyssop has also been observed to stimulate the gastrointestinal system.

Herb and Spice of the Week - Ginger

Ginger Plant with Flower 

Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. The distantly related dicots in the Asarum genus have the common name wild ginger because of their similar taste.

Ginger is indigenous to southern China, from whence it spread to the Spice Islands and other parts of Asia, and subsequently to West Africa and the Caribbean. Ginger appeared in Europe, via India, in the first century AD as a result of the lucrative spice trade.








Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping around subtropical homes. It is a perennial reed-like plant with annual leafy stems, about a 3 to 4 feet tall. Traditionally, the rhizome is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. The fragrant perisperm of Zingiberaceae is used as sweetmeats by Bantu, also as a condiment and sialogogue.






Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger wine which has been made commercially since 1740.

Mature ginger rhizomes are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes, and is a quintessential ingredient of Chinese, Korean, Japanese, Vietnamese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine.

Ginger acts as a useful food preservative.

Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.

Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery.

Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.






In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, ginger biscuits and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Ginger wine is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.

A packet of ginger powder 

According to the American Cancer Society, ginger has been promoted as a cancer treatment "to keep tumors from developing", but "available scientific evidence does not support this". They add: "Recent preliminary results in animals show some effect in slowing or preventing tumor growth. While these results are not well understood, they deserve further study. Still, it is too early in the research process to say whether ginger will have the same effect in humans."

In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasickness, morning sickness and chemotherapy, although ginger was not found superior to placebo for pre-emptively treating post-operative nausea. Some studies advise against taking ginger during pregnancy, suggesting that ginger is mutagenic, though some other studies have reported antimutagenic effects. Other preliminary studies showed that ginger may affect arthritis pain or have blood thinning and cholesterol lowering properties, but these effects remain unconfirmed.

A 2013 in vivo evaluation demonstrated ginger extract showed a hepatoprotective effect in rats. A 2013 review found that ginger is a free radical scavenger, antioxidant; thus inhibits lipid peroxidation and that these attributes could be contributing to its known gastroprotective effects. A 2012 review found ginger extract and ginger juice possess anti-emetic effects against chemotherapy-induced nausea and vomiting in experimental animals. A 2012 review found the radioprotective properties of ginger extract might be effective to protect against gamma radiation-induced side effects from cancer treatment in mice. A 2011 review found ginger displays chemopreventive and antineoplastic effects. The same review found that ginger appears to be promising for cancer prevention, though further research is necessary to evaluate the efficacy and safety of ginger. Advanced glycation end-products are possibly associated in the development of diabetic cataract for which ginger was effective in preliminary studies, apparently by acting through antiglycating mechanisms. Zingerone may have activity against enterotoxigenic Escherichia coli in enterotoxin-induced diarrhea in mice.






Tips for Preparing Ginger

To remove the skin from fresh mature ginger, peel with a paring knife. The ginger can then be sliced, minced or julienned. The taste that ginger imparts to a dish depends upon when it is added during the cooking process. Added at the beginning, it will lend a subtler flavor while added near the end, it will deliver a more pungent taste.



A Few Quick Serving Ideas

* Turn up the heat while cooling off by making ginger lemonade. Simply combine freshly grated ginger, lemon juice, cane juice or honey and water.
* Add extra inspiration to your rice side dishes by sprinkling grated ginger, sesame seeds and nori strips on top.
* Combine ginger, soy sauce, olive oil and garlic to make a wonderful salad dressing.
* Add ginger and orange juice to puréed sweet potatoes.
* Add grated ginger to your favorite stuffing for baked apples.
* Spice up your healthy sautéed vegetables by adding freshly minced ginger.

Kitchen Hint of the Day!

Thank you to Bobbi D. for sending this hint in to me.



When, changing the yield of a recipe, don't increase the seasonings proportionately, or the recipe will taste wrong. If your doubling the recipe, increase the seasonings only by one and a half; if you are tripling the recipe, double the amount of seasoning.

Herb and Spice of the Week - Cloves

Cloves

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka—and the largest producer, Pemba Island, just off the coast of Tanzania.

The clove tree is an evergreen that grows up to 8–12 m tall, with large leaves and sanguine flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1.5–2.0 cm long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball.






Uses
Cloves are used in the cuisine of Asian, African, and the Near and Middle East, lending flavor to meats, curries, and marinades, as well as complement to fruit such as apples, pears, or rhubarb.

In Mexican cuisine, cloves are best known as clavos de olor, and often accompany cumin and cinnamon.

About 85% of cloves' powerful taste is imparted by the chemical eugenol, and the quantity of the spice required is typically relatively small. It pairs well with cinnamon, allspice, vanilla, red wine, and basil, as well as onion, citrus peel, star anise, or peppercorns.

Non culinary uses
The spice is used in a type of cigarette called kretek in Indonesia. They have been smoked throughout Europe, Asia, and the United States. In 2009, clove cigarettes (as well as fruit- and candy-flavored cigarettes) were outlawed in the US. Cigarettes containing clove are now classified as cigars when sold in the US.

Clove may be used as an ant repellent.

They can be used as to make a fragrant pomander when combined with an orange.

Dried cloves

Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry where the essential oil is used as an anodyne (painkiller) for dental emergencies. Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic. The essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems. Topical application over the stomach or abdomen are said to warm the digestive tract. Applied to a cavity in a decayed tooth, it also relieves toothache.

In Chinese medicine, cloves or ding xiang are considered acrid, warm, and aromatic, entering the kidney, spleen and stomach meridians, and are notable in their ability to warm the middle, direct stomach qi downward, to treat hiccough and to fortify the kidney yang. Because the herb is so warming, it is contraindicated in any persons with fire symptoms and according to classical sources should not be used for anything except cold from yang deficiency. As such, it is used in formulas for impotence or clear vaginal discharge from yang deficiency, for morning sickness together with ginseng and patchouli, or for vomiting and diarrhea due to spleen and stomach coldness.

Cloves may be used internally as a tea and topically as an oil for hypotonic muscles, including for multiple sclerosis. This is also found in Tibetan medicine. Some recommend avoiding more than occasional use of cloves internally in the presence of pitta inflammation such as is found in acute flares of autoimmune diseases.


Cloves
Dried cloves