tag:blogger.com,1999:blog-64102074858704720092024-02-20T04:54:24.409-08:00Favorite Gourmet Culinary Cooking Spices!A look at the inside scoop on our most favorite and popular culinary cooking spices and how they have become essential to so many of our great recipes especially latin and asian dishes.FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-6410207485870472009.post-55285706815832913422011-12-19T16:55:00.000-08:002011-12-19T16:56:01.576-08:00Our Spanish and Iranian Style Saffron is A Favorite of Chefs!<div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: navy; font-size: small;">Since it is illegal to import saffron from Iran to America we have worked hard to source some of the finest Iranian style saffron from the nutrient dense lands of New Zealand, France & Greece. These fertile soils produce the best saffron around! Get about 250 of our finest Iranian saffron threads! We are known throughout Florida and the USA to have some of the finest quality Iranian saffron around! Saffron is an expensive spice that has a very distinct flavor and aroma. It is prized throughout the world, but often only used for special-occasion dishes because it is so expensive. Saffron comes from the three stigmas of an autumn blooming crocus plant, the Crocus Sativus. The Crocus Sativus is hardy from zones six through nine in the United States, and it can be grown in colder climates if removed to the indoors in winter. Our saffron is in stock and ships same day! Don't wait weeks for your saffron to arrive, get it fast and now! Due to saffron's expensive price many online companies use saffron dropship companies for their saffron orders. This makes shipping and delivery a long process. Buy from Florida Herb House and get your saffron shipped same day right from our store in Daytona Beach, Florida!<br />
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We guarantee the best quality Saffron in the world imported exclusively from (Macedonia)Greece, New Zealand & France! Enjoy our freshly stocked organic certified Saffron in our handy 1/16, 1/8, 1/4 ounce and 1/2 ounce packets. These are the highly sought after Saffron threads also WITHOUT the "anthers" which add invaluable weight to ones order! The Saffron "anther" is the pollen producing organ at the top of the thread. These can weigh as much as or more than the individual thread! Get the best bang for your buck with our truly magnificent Saffron threads! <br />
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<a href="http://www.floridaherbhouse.com/images/saffron_threads.jpg"> <img alt="Where to Buy Saffron" border="0" src="http://www.floridaherbhouse.com/images/saffron_threads.jpg" width="250" /></a> <br />
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Our Saffron is always packed fresh to order and it does sell out rather fast so get yours today! If premium picked Saffron threads cost over $1000 per pound, it had better be good, right? Saffron lays claim to the most expensive spice in the world but it is mighty tasty. Find out why it costs so much then try cooking with the culinary gold yourself by preparing a pot of Sausage and Potato Stew with Saffron. <br />
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The different suggested amounts of saffron threads for some popular recipes are as follows:<br />
Paella (6-8 Servings) - 1/2 tsp threads<br />
Bouillabaisse (6-8 Servings) - 1/4 tsp threads<br />
Risotto Milanese - (4-6 Servings) - 1/4 tsp threads<br />
Saffron Cakes (18 muffin sized cakes) - 1/4 tsp thread <br />
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The professionals who define Category I saffron as needing a minimum of 190, are called the International Organization for Standardization (ISO). They have set minimum, not maximum standards for saffron. Florida Herb House sells the best quality saffron available anywhere in the world, backed by scientific evidence. When you buy our saffron, we can show you a photospectromety report (as seen below) which verifies its high coloring strength. This is the only method used internationally to measure saffron's worth. The higher its coloring strength, the higher its value. Saffron's coloring strength determines its flavor and aroma. You will read and hear all kinds of other things about measuring saffron like you should look for a particular color and size in saffron threads and that you should probably avoid saffron powder altogether. This is misinformation. If saffron has the right coloring strength, it will have the right color and general appearance, whether it is in thread or powder form. <br />
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So what coloring strength numbers should you be looking for? The international standard minimum for Category I saffron is 190. Our Brand saffron has a coloring strength of between 238 and 256. The worst laboratory report we have seen to date on saffron sold in the U.S. is 110. Can you imagine the difference in the aroma, color and taste of your dish if you use a saffron with a coloring strength of 240 compared with one which only measures 110, 140 or even the minimum standard, 190? It is the equivalent of comparing a cheap, sparkling wine with a fine champagne. <br />
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As you can see from these charts, it is important to understand how coloring strength applies to commercial saffron. Buying inferior saffron means you are actually doubling your per serving cost. The head chef of a major culinary academy was complaining one day about how wasteful his students were with saffron. He explained that he bought cheap saffron because of this. I told him his students were probably not being wasteful but instead kept adding more saffron to their recipes because it was the only way they could get the color they were looking for. Really there is no such thing as "cheap" saffron. There is only quality saffron and inferior saffron. If you use quality saffron, it is easy to be consistent about the amount to use in every recipe. <br />
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So why the hefty price tag, you may be wondering? Every step in the cultivation of the world's most expensive spice is done by hand. Saffron is the dried stigma of the purple saffron crocus. Crocus sativus is a member of the iris family. It blooms for only two or three weeks in autumn. <br />
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The flowers are picked by hand and then the reddish-orange stigmas, only three per flower, are plucked from each bloom. The "threads" are spread onto a sieve and cured over heat for half an hour to dry and deepen the flavor. <br />
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We are you #1 connection for wholesale gourmet cooking spices. Looking for some great bulk spices then look no further then here at www.SharpWebLabs.com with over 700 specialty herbs and spices for all your culinary needs. Our spices are used by top chefs around the world! <br />
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Native to southern Europe and Asia Minor, Spain is the world's largest grower and exporter of saffron. It takes 210,000 stigmas from 70,000 flowers to make up one pound. A one-acre plot will yield 8 to 12 pounds of the spice. <br />
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Saffron is said to symbolize the necessity of guarding against excess. If you go overboard with it in a recipe, you will wind up with a medicinal taste. Use just the right amount and saffron will impart a pleasant, somewhat spicy yet bitter flavor to a dish. <br />
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Most recipes will call for a "good pinch" of the threads. Just a quarter teaspoon will season rice for four or six people. Cookbook authors often recommend soaking the threads in water or milk before adding to a recipe. This also encourages that gorgeous yellow color to shine through. <br />
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This pretty spice is common to fish and rice dishes in several cuisines. It is essential to a French bouillabaisse, the shellfish and fish stew. Spanish cooks consider it a must for paella, an exquisite dish of rice and seafood, as well as for arroz con pollo, chicken with rice. Risotto Milanese is the Italian offering for saffron rice. You might also try it as a seasoning for soups, potatoes or tomato dishes. </span></div>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-37587423991780788212011-07-08T13:43:00.000-07:002011-07-08T13:43:06.087-07:00Finding The Best Saffron For Your Next Recipe<div style="font-family: "Trebuchet MS",sans-serif;"><em><strong>Foods Bitz: Where does Saffron come from?</strong></em> </div><div style="font-family: "Trebuchet MS",sans-serif;">Stephen Sharp: Saffron comes from the crocus sativus plant. We purchase all our Saffron for sale at Florida Herb House direct from 3 different countries, Iran, Spain, and Greece. We choose our location depending on who is yielding the highest quality Saffron threads. Iran and Spain produce about 80% of the world's Saffron supply.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><em><strong>Food Bitz: Why is Saffron so expensive?</strong></em></div><div style="font-family: "Trebuchet MS",sans-serif;">Stephen Sharp: That is a great question! Saffron requires huge amounts of work to produce. The best Saffron you can buy is the Saffron Threads. Each Saffron flower only has 3 threads or "Stigmas". On the top of each thread or stigma is an anther. The anther is the head of the thread and can weigh more than the thread itself. Often lesser quality Saffron has the anthers mixed in with the threads as they add weight. It takes over 13,000 individual threads to make just an ounce of Saffron so you can see why it is so expensive. Anywhere from 400,000 stigmas or upwards of 85,000 flowers are required to yield a pound of saffron! Also the intense labor involved in the picking and processing plays a large part in the high costs. We pride ourselves at Florida Herb House by offering the finest Saffron threads without the "Anthers".</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><em><strong>Food Bitz: What are the Saffron stamens?</strong></em></div><div style="font-family: "Trebuchet MS",sans-serif;">Stephen Sharp: Another great question! The male part of the flower is the stamen. Stamens are half the size of the stigmas. When dried the stamens are yellowish in color. Their appearance in the spice is a giveaway that the saffron being purchased is not top grade and has added dead weight. The lighter the color, the more stamens there are. True saffron powder has a rich vermilion color. The highest quality Saffron should not have any stamens mixed in with the threads as the yellow stamens offer little if any culinary value.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"> <img alt="Saffron Flower Parts" border="0" data-mce-src="http://4.bp.blogspot.com/_yW7G5VgRx2M/TDECe5ctxvI/AAAAAAAAANo/ez8c-EtBxxE/s1600/1flower_parts.jpg" height="298" src="http://4.bp.blogspot.com/_yW7G5VgRx2M/TDECe5ctxvI/AAAAAAAAANo/ez8c-EtBxxE/s1600/1flower_parts.jpg" width="407" /></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><em><strong>Foods Bitz: What are the Saffron stigmas?</strong></em></div><div style="font-family: "Trebuchet MS",sans-serif;">Stephen Sharp: In a good crop, each plant typically produces several flowers. The stigma or female part of the flower is the actual source of saffron. The stigmas are painstakingly picked by hand. Then they are dried or cured and transformed into pure saffron.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><em><strong>Foods Bitz: What about fake and imitation Saffron?</strong></em></div><div style="font-family: "Trebuchet MS",sans-serif;">Stephen Sharp: Yes some companies sell another flower called Safflower or "American Saffron". They advertise this as "Saffron" to unsuspecting customers. The color of your Saffron is the first clue to its quality. The general rule of thumb is high quality Saffron should be a uniform red color and the threads should be brittle. It should have a distinct aroma also not a musty smell. Florida Herb House sells both Safflower and Saffron and advertise our Safflower as "Safflower" so not to confuse any novice spice buyers. We also sell both the mixed Saffron (Saffron Threads Mixed With The Stamens) and also the pure Saffron threads (Saffron Threads With No Stamens Or Anthers) for a great variety of choices for all types of chefs and cuisines. Every ounce of our Saffron ranks highest on the color and aroma scale!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><em><strong>Foods Bitz: What does Saffron taste like?</strong></em></div><div style="font-family: "Trebuchet MS",sans-serif;">Stephen Sharp: Saffron has a very light natural favor. Its earthy aroma when used properly helps many chefs look good or even great. In many cases. It does take some practice to learn how much Saffron to use in a particular recipe. The flavor from Saffron can not be boiled away which makes it an easy addition to any recipe calling for it.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><em><strong>Foods Bitz: How do you cook with Saffron?</strong></em></div><div style="font-family: "Trebuchet MS",sans-serif;">Stephen Sharp: If you use too much Saffron in a recipe, your food will result with a medicine like taste. Use just the right amount and saffron will add a unique pleasant and lightly spicy flavor to a dish. Most recipes will call for a good pinch of the threads. Just a quarter teaspoon will season rice for four or six people. Cookbook authors often recommend soaking the threads in water or milk before adding to a recipe. This also encourages that gorgeous yellow color to shine through.</div><div style="font-family: "Trebuchet MS",sans-serif;"> <img alt="Saffron Stigmas" border="0" data-mce-src="http://www.sharpweblabs.com/shop/images/saffron.jpg" height="187" src="http://www.sharpweblabs.com/shop/images/saffron.jpg" width="231" /></div><div style="font-family: "Trebuchet MS",sans-serif;"><em><strong>Foods Bitz: What foods is Saffron used with the most?</strong></em></div><div style="font-family: "Trebuchet MS",sans-serif;">Stephen Sharp: Saffron is commonly used in many Asian dishes as well as various fish and rice recipes. It is the backbone to a French Bouillabaisse. Chefs consider it a must for paella, as well as for arroz con pollo, chicken with rice. Risotto Milanese is the Italian offering for saffron rice. It also can be used in tomato, potato, and soup recipes.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">James G. - Austin's Food Critics LLC</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">For more information on purchasing the finest picks of saffron thread visit one of the following web sites,</div><div style="font-family: "Trebuchet MS",sans-serif;"><a data-mce-href="http://www.FloridaHerbHouse.com" href="http://www.floridaherbhouse.com/">www.FloridaHerbHouse.com</a></div><a data-mce-href="http://www.SharpWebLabs.com" href="http://www.sharpweblabs.com/" style="font-family: "Trebuchet MS",sans-serif;">www.SharpWebLabs.com</a><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-35517022836935352702010-11-19T09:17:00.000-08:002010-11-19T09:17:31.728-08:00Tis' The Season To SeasonPort Orange, FL (PrBuzz) November 19th, 2010 - The holidays are around the corner folks and whether it's spaghetti sauce, parsley potatoes, or your best apple pie being served up, the spices and seasoning you choose for your recipes can be the difference between a culinary masterpiece or a flop. The art of seasoning foods is one that develops with time and experience but even the most novice cook can still achieve greatness using the following golden guidelines for adding spices to any dish. After some time and experimenting you too will be able to season your foods to the "perfect taste" with your eyes closed. Remember even the most prominent chefs make mistakes, big ones too! Don't let this discourage you though. Luckily through the years, through trial and error, a standard set of culinary guidelines has been written to help any chef put the 'just perfect" taste into any recipe. <br />
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The first thing that any good cook will understand with spices is the broad differences in strength between fresh and dried herbs. Freshly picked herbs still have their full compliment of aromatic oils within the leaves. This makes them very strong in flavor. When that same leaf is dried though some of those flavoring oils will be lost during the drying process. This will happen to any herb/spice being dried. To help minimize these losses, some companies and spice importers are opting to "freeze dry" their herbs and spices or dry them under very low heat. Freeze drying is a process where a pressure chamber is used to remove moisture. Using precisely controlled temperatures and pressures, over 95% of moisture can be eliminated. The moisture content is removed through "sublimation" (a process where a solid transforms direct into a gas and skips the liquid stage - (i.e., ice turns into vapor)). So remember fresh herbs have more flavor than dried herbs BUT there is a catch to this as we will learn in the next paragraph.<br />
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So we know that dried herbs/spices lose some of their flavor and freeze drying is by far the best way to minimize losses during drying right? So what's the catch? Well although a freshly picked leaf will contain more aromatic flavoring oils then the same dried leaf what must be remembered is that during the drying the process moisture is removed. With the removal of moisture also lost is total weight. So less weight will mean it will take say 10 dried basil leaves to equal the same weight of 1 fresh basil leaf. It could very well take 50 pounds of fresh basil to produce only about 5-10 pounds of fresh dried basil. From this we can easily conclude that the dried herb/spice will be much more potent than the fresh one even though the fresh one is stronger. What??? Huh??? Okay you are maybe a little confused but maybe not. Just remember that you will always use considerably less dried spices than fresh spices in all of your culinary creations. <br />
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With that said now we can apply some simple guidelines when adding spices and seasoning. For hot foods it is wise to add your spices towards the end of the cooking time. Many spice flavors are destroyed when exposed to high heat. For cold recipes you can safely add the spices before preparing. If you ever add too much salt to a dish use a teaspoon of sugar to mask the extra salt. For dishes that come out to spice rich add a raw peeled potato to it. The potato will help soak up some flavor and hopefully save your recipe. If that does not work you can always whip up a second batch with no spices and then simply add that to the first batch. Now for adding the spices and seasoning there are some basic rules. For recipes that serve 1-2 people use no more than 1/8th teaspoon of any dried powders and 1/4th teaspoon for chopped spices, seeds, or granules. If you are adding fresh herbs/spices then 2 teaspoons should be the maximum amount added. For larger recipes that serve 4-5 people these measurements obviously are raised. For these size recipes use no more than 1/4 teaspoon dried powders and 1/2 teaspoon chopped, seeds, or granules. For fresh herbs/spices 4 teaspoons should suffice. Remember these tips and your next recipe should be a success! We would like to take a moment to give special thanks to everyone over at Florida Herb House in Daytona Beach, Florida. They were kind enough to lend their time and contribute to this article. You can visit them online at www.SharpWebLabs.com or www.FloridaHerbHouse.com or call them toll free (888) 476-9414 with your questions regarding herbs, spices, and seasoning.<br />
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Green People United<br />
Florida Herb House<br />
Port Orange, Florida 32128<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yW7G5VgRx2M/TOawfxw3IQI/AAAAAAAAATc/XUTry73TCXo/s1600/1floridaherbhouse444.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_yW7G5VgRx2M/TOawfxw3IQI/AAAAAAAAATc/XUTry73TCXo/s1600/1floridaherbhouse444.jpg" /></a></div>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-74271945613697829872010-11-17T13:25:00.000-08:002010-11-17T13:25:04.253-08:00Natural Headache Herb Remedies UnveiledOrlando, Fl (PrBuzz) November 17, 2010 - Everyone at one time or another has experienced the pounding pain of a headache. Headaches are the single most troubling symptom around the world affecting million of people each year. Headaches can appear in all different levels of severity and duration. Genetics do play a limited role in the who gets headaches and when, but anyone is vulnerable to a headache. A migraine is a severe headache that may occur every day or as little as once per year or so. The pain of a migraine headache can be so severe that one cannot even look at a source of light. Temporary loss of vision may occur also with this type of migraine. The underlying cause of migraine headaches is still a mystery in the medical field but research does still continue to unlock the answer. For a while it was thought that there was a connection between migraine and allergies but this theory was later discounted after inconclusive results. Attempts to connect migraine headaches to the regulation of seratonin (a chemical in the brain) also proved to be a dead end for unlocking the door to the cause. To fight headache pain naturally we turned to the Florida Herb House in Daytona Beach, Florida for some expert advice and to discuss the most favorable herbs that can be used as a remedy for headache and migraine pain. For this we were happy to talk to the owner of Florida Herb House; Stephen Sharp for his herb house's best headache remedies. We quickly learned of the family of four popular herbs that, when combined together and steeped as a tea, can help diminish the pounding pain of a headache naturally and powerfully. Please consult a doctor before beginning any type of exercise or health program.<br />
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The most popular four herbs used for natural headache relief are Chamomile, Feverfew, Ginger, and Lavender. The most powerful way to incorporate these into your very own all natural home headache remedy is to purchase 3-4 ounces of each herb and blend them all together. You can get several dozen cups of tea from just a few ounces of loose herbs. To make the tea boil a pot of water. After the water is at a rolling boil remove from heat and add 1 teaspoon of the herb mix per each ounce of water. Steep the herbs for 5-7 minutes. Flavor with sugar or honey or as desired. Use as needed for natural headache pain support. You should be able to find the herbs mentioned at your local herb or natural food store or online at such stores as www.SharpWebLabs.com or www.FloridaHerbHouse.com.<br />
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Chamomile Flowers - Chamomile, also known as "Roman Chamomile," "Garden Chamomile," and "whig Plant" is a perennial herb that blossoms with yellow flowers during the months of June and July. This gracious plant's flowers are used frequently for tea and other culinary creations. The flowers offer several health benefits and are used by many to soothe headache pain.<br />
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Feverfew Leaf - The feverfew herb is also a perennial herb that grows along roadsides. Feverfew can be found throughout Canada and points south along the East coast as far as Maryland. The leaves of the feverfew herb are used to make infusions and health tea.<br />
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Ginger Root - The ginger herb is a perennial plant that thrives in tropical and sub-tropical regions. The unique aroma of the ginger herb distinguishes it from other herbs. The root of the plant is used as a spice and also to make tea. Ginger root contains ingredients which may help with headache and migraine pain.<br />
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Lavender Flowers - The lavender herb grows as a shrub and is native to Europe and the United States. It is known for its pleasant and relaxing aroma. The stem of the lavender herb can grow up to 2 feet high and produces grayish green leaves. Lavender blossoms from July to September with purple flowers. These flowers are in used various applications and have been shown beneficial for headaches.<br />
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Orlando, FloridaFloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-21446409489579629812010-11-14T16:00:00.000-08:002010-11-14T16:00:31.094-08:00Natural Acne Remedies UnveiledJust hearing the word "zit" brings an uneasy feeling to oh so many. Acne has been a bothersome skin problem similar to that of the common lawn weed - without constant care it will return. Thanks to expert research and tips from Florida Herb House, a new all natural way to combat acne is now on the press. Using a relatively inexpensive herbal recipe cited here, acne problems may be on their way out the door without the use of potentially harmful prescription medicine.<br />
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Acne is a condition where the pores of the skin become clogged and inflamed. The are basically two types of pimples that developed from acne - "whiteheads" (open pimples), and "blackheads" (closed pimples). Acne is more common in teens during puberty but can occur in later years also. Acne can cause social problems too as a result of insecurity and the risk of being embarrassed. There has been no known link between diet and/or exercise with respect to acne.<br />
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Traditional remedies for acne include "over the counter" creams and salves. Some of the problem with these products are the ingredients that can cause discomfort of the skin and have possible unpleasing side effects with little or no benefit. Also, prescription medicines can be very costly. So with that said, we are left with the best option of all - the all natural approach. Natural remedies have been a part of society for thousands of years and until the birth of the big name drug companies, things were going pretty well. But in recent years more and more people are turning their cheek to pushy doctors and choosing to battle health problems using holistic and natural methods with compelling success. Below is the recipe for an all natural acne ointment sent to us by Florida Herb House in Daytona Beach, Florida. To purchase the three herbs needed for the ointment you can visit Florida Herb House in Florida, or online at <a href="http://www.sharpweblabs.com/">www.SharpWebLabs.com</a>, or www.FloridaHerbHouse.com. Please consult your doctor or health care practitioner before beginning any exercise or health program.<br />
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Herb #1 Black Walnut Leaf - The leaf of the black walnut tree has been used as an all natural cleansing wash and acne remedy by many. The black walnut tree is a woody forest tree which thrives in the Eastern United States. The bark of the tree can be identified by its dark color and very rough texture. The antibacterial and cleansing properties of the leaf have been tested over the years.<br />
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Herb #2 Echinacea Leaf - The herb echinacea has been studied extensively for hundreds of years. It is one of the most popular herbs used for its medicinal and healing properties. Commonly referred to as the "narrow-leaved purple cone flower" and "sampson root" this herbaceous plant grows well in the prairie states. Echinacea is a perennial plant with a firm stem covered with small bristles. Its purple flowers bloom from June to October. It is widely used as a blood purifier and to naturally combat acne.<br />
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Herb #3 Strawberry Leaf - The strawberry plant, while known for its delicious red fruit, is actually classified as an herb due to its herbaceous (non-woody) composition. A perennial plant and found abundantly across the Eastern United States, this hardy herb grows well along roadsides and in open fields. Each leaf of the strawberry plant is divided into 3 smaller jagged tooth leaflets. The plant blooms with small white flowers from May-June. The leaves of this wonderful herb are sold in chopped form for various skin remedies such as acne and insect bites.<br />
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The best way to use these herbs is to combine all three together and crush them to a powder. About 4 ounces of each herb should be plenty for dozens of applications. After the dried leaves are finely ground, they are to be made into a topical ointment. To do this we use 1 part herbs combined with 4 parts lard. Lard is just a simple fat and can be bought at any supermarket. We then add 1 teaspoon of benzoin gum powder to preserve the fat content in the ointment. The benzoin powder can be bought at www.FloridaHerbHouse.com or www.SharpWebLabs.com or any reputable herb shop online. This will greatly extend the shelf life of the ointment. Some like to add cornmeal and/or petroleum jelly to the formula to change the texture and consistency. You may also elect to substitute cornmeal for the lard. We recommend against using the petroleum jelly as oily additives should be avoided when making any ointment for combating acne. Once your ointment is at the consistency and texture to your desire, find a small container to store in. Keep the ointment away from direct sunlight and heat. It is best to keep stored in your medicine cabinet properly labeled. We applied the formula once per night and them removed it in the morning. The results were impressive. A good rule of thumb is to discard the ointment -after one year.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.sharpweblabs.com/">www.SharpWebLabs.com</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.floridaherbhouse.com/">www.FloridaHerbHouse.com</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.esuperfoods.com/">www.eSuperFoods.com</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yW7G5VgRx2M/TOBz_KDdATI/AAAAAAAAATQ/CDb-v27Ux7E/s1600/1floridaherbhouse444.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="http://3.bp.blogspot.com/_yW7G5VgRx2M/TOBz_KDdATI/AAAAAAAAATQ/CDb-v27Ux7E/s1600/1floridaherbhouse444.jpg" /></a></div>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-14316169144524974602010-11-13T17:15:00.000-08:002010-11-13T17:15:57.176-08:00The World of Mushrooms - Morels to MagicWhen you mention Florida Herb House many people think their exotic dried mushroom powders such as Morels, Chanterelle, Porcini, Lobster, Shiitake, Reishi and more. Chefs and food lovers around the globe flock to this little herb shop in South Daytona, Florida to pick up these hard to find gourmet mushrooms. Today we spoke with the owner of Florida Herb House, Stephen Sharp, and asked him what is the most common question asked about these great fungi. We were surprised to hear the answer. Stephen quotes, "Believe it or not, the question we hear all the time from people via email or over the phone are questions about the difference between our culinary dried mushrooms and hallucinogenic type mushrooms. Maybe they think since we sell over 15 types of mushrooms we have a knowledge of the other kind. We usually just refer people to the Internet to gather more information and also let them know that those mushrooms, whether found in the wild or not, are highly illegal in the USA."<br />
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So after being surprised about the number of times this questions is asked, we figured now would be a great time to address the topic of mushrooms. The mystery of mushrooms is an age old subject. How do some mushrooms end up being poisonous while some contain an abundance of health giving nutrients? Why will one type of mushroom make your spaghetti sauce a delight while another may send you to the emergency room? This is a question that has no definite answer but our general understanding of mushrooms over the last hundred years is deeper than ever. As of 2011, there will be over 6,000 different species of mushrooms which have been identified and named. Of these less than 1% are of the hallucinogenic type, otherwise known as the "Magic Mushroom". Be forewarned that this type of mushroom can be deadly and highly toxic to the human body. <br />
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In America there are about a dozen species of cultivated edible mushrooms. The remainder are classified as "toad stools" or poisonous mushrooms. The most deadly mushroom found in the USA is the "Amanita muscaria" or "Destroying Angel" mushroom. If you ever went for a stroll through the woods and came across a mushroom with a black cap with white spots - avoid it! It is safe to say that this is a mushroom from the deadly "Amanita muscaria" group. It is best to leave your mushroom shopping to the inside of your favorite supermarket or herb shop. Many deadly and psychedelic classes of mushrooms, during their early stages of growth, will look very much like the edible mushrooms found in stores. Never eat a wild mushroom unless it is positively identified as one of the edible varieties and even then it is best to leave it be. A great tip for identifying poisonous mushrooms is by looking under the mushroom cap for a small "skirt".<br />
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As far as hallucinogenic mushrooms which can also be very deadly and toxic the most common type is the "Fly Agaric" mushroom. As far back as the 1800's these mushrooms were used in rituals and ceremonies. This type of mushroom is illegal in the United States, and if you are caught with one of these you could end up in jail. Addiction to these mushrooms was so severe back in the 1800's that men and women actually would drink the urine from anyone who had eaten the mushroom. This made many people sick and even caused death among many due to the lack of proper medical care during those times. So why is it some types of mushrooms taste great in our soups and others can kill? Many botanists credit evolution to the science behind the chemical and cellular makeup of mushrooms. As soon as we can confidentially determine why the Truffle mushroom grows only underground, and why these types of fungi reproduce by sending spores through the air, then we will be able to unlock the mysteries which separate the poisonous hallucinogenic mushroom from our beloved edible species of mushrooms.<br />
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Florida Herb House is your home to over 20 fresh dried culinary mushrooms and mushroom powders. Make your next dish come alive with our mushrooms packed fresh to order and dried with the utmost care. Visit us online at www.SharpWebLabs.com or www.FloridaHerbHouse.com and type in the search word "mushroom" to browse all our great fungi! Try our "Mushroom Delight" powder which is a secret ingredient of many popular and famous chefs around the nation.<br />
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Use the coupon code "FLORIDAHERB" at checkout for 10-20% off your order! Have a great day!<br />
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K. Perry<br />
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Florida Herb House<br />
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www.FloridaHerbHouse.com<br />
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www.eSuperFoods.com<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_yW7G5VgRx2M/TN8y-rN7PUI/AAAAAAAAATM/ujWInaeOFeo/s1600/1floridaherbhouse444.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="http://2.bp.blogspot.com/_yW7G5VgRx2M/TN8y-rN7PUI/AAAAAAAAATM/ujWInaeOFeo/s1600/1floridaherbhouse444.jpg" /></a></div>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com1tag:blogger.com,1999:blog-6410207485870472009.post-34088237452861775482010-10-13T09:10:00.000-07:002010-10-13T09:10:36.885-07:00Onion Powder Tips - Florida Herb House<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Here at Florida Herb House we sell a few different types of onion powders. Our favorite is our toasted onion powder. This gives the perfect seasoning to soups, meats, and various pasta dishes. Many people do ask us for tips on using our all natural onion powder so here we go.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">The history of the onion is an interesting story. The onion is believed to have originated in Asia, though it is likely that onions may have been growing wild on every continent. Dating back to 3500 BC, onions were one of the few foods that did not spoil during the winter months. Our ancestors must have recognized the vegetable’s durability and began growing onions for food.<br />
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The onion became more than just food after arriving in Egypt. The ancient Egyptians worshipped the onion, believing that its spherical shape and concentric rings symbolized eternity. Of all the vegetables that had their images created from precious metals by Egyptian artists, only the onion was made out of gold.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Onion powder is made by grinding dehydrated onion into a powder. It isn't as pungent as fresh onions, but it's a great time-saver. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"> <span style="font-size: small;"><b>Substitutions: </b> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Onion flakes - (1 teaspoon onion powder = 1 tablespoon dried onion flakes) </b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>OR </b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Onion - (1 teaspoon onion powder = 1/3 cup chopped onion) </b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Onion is being used for centuries not just to add flavor to foods but also for its therapeutic properties. Onion have an antibacterial and antifungal properties. Some people mixed vinegar with onion juice and apply it in their freckles and warts, it is believed that it can remove/reduce this skin problems. </span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br class="floatclear" /></span><div class="modfloat right" style="font-family: "Trebuchet MS",sans-serif;"><div class="module moduleImage" id="mod_69337"><div id="imgs_69337"> <div id="img_url_296131"> <span style="font-size: small;"><img alt="Red variety" class="half" height="302" src="http://s4.hubimg.com/u/296131_f260.jpg" title="Red variety" width="260" /></span> </div><div class="caption_half" id="img_desc_296131"><span style="font-size: small;"><br />
</span></div><div class="caption_half" id="img_desc_296134"><span style="font-size: small;"><strong>Nutritive Values of Onions : Per 100 gm.</strong></span></div></div></div></div><ul style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">Vitamin A : 50 I.U. </span></li>
<li><span style="font-size: small;">Vitamin B : </span></li>
<li><span style="font-size: small;">Vitamin C : 9 mg. </span></li>
<li><span style="font-size: small;">Calcium : 32 mg. </span></li>
<li><span style="font-size: small;">Phosphorus : 44 mg. </span></li>
<li><span style="font-size: small;">Potassium : 300 mg. </span></li>
<li><span style="font-size: small;">Carbohydrates : 10.3 gm. </span></li>
<li><span style="font-size: small;">Protein : 1.4 mg. </span></li>
<li><span style="font-size: small;">Calories : 45 </span></li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Buy the best onion powder at www.SharpWebLabs.com and www.FloridaHerbHouse.com!</span></div>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-26125629746278332472010-07-16T09:06:00.000-07:002010-07-16T09:13:16.224-07:00Roasted Duck With Orange Saffron Sauce!<span style="font-family: "Trebuchet MS", sans-serif;">We just tried this recipe using our very own Florida Herb House Saffron Threads and it was delicious. Well maybe amazing was a better word or "mouth watering"! Our saffron is on sale this summer at over 30% off suggested retail prices! If you decide to purchase some of our saffron from </span><a href="http://www.floridaherbhouse.com/"><span style="font-family: "Trebuchet MS", sans-serif;">www.FloridaHerbHouse.com</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> or </span><a href="http://www.sharpweblabs.com/"><span style="font-family: "Trebuchet MS", sans-serif;">www.SharpWebLabs.com</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> then the recipe that follows below is a must try!!!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_yW7G5VgRx2M/TECDO4QgEyI/AAAAAAAAAO4/kDW7hiFeY-4/s1600/1duck.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://2.bp.blogspot.com/_yW7G5VgRx2M/TECDO4QgEyI/AAAAAAAAAO4/kDW7hiFeY-4/s320/1duck.jpg" /></a></div><br />
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<span style="font-size: large;"><strong><em>WHAT YOU WILL NEED:</em></strong></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">• 2 medium ducks </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">• 1 quart orange juice </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">• Zest of 1 orange or lemon, ground fine </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">• 1/4 or more chili peppers, minced fine </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">• 1/4 cup honey </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">• 1 small handful flour </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">• 1/2 teaspoon saffron threads</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">• 1/4 cup boiling water </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">• 1 or 2 sprigs fresh thyme, chopped fine (optional, but much better) </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">• Pinch of salt, if necessary (It depends on how salty the duck is.) </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;"><strong><em>COOKING DIRECTIONS:</em></strong></span></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1. Preheat the oven to hot. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">2. The duck will usually have the stumps of many feathers still attached. To remove them, singe them on an open gas burner and then pull them with your fingers, if necessary. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">3. Cut the duck down the full length of the breast side, then flatten the duck. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">4. Prick the skin side of the duck in many places with a fork. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">5. Mix the juice, zest, salt, pepper, honey, and thyme, if used. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">6. Cover the ducks in the juice mixture and marinate for a half hour. Reserve the marinade. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">7. Place the ducks skin side up on a wire mesh above a cookie sheet or large baking pan, so that the fat can drip down and not be in contact with the ducks. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">8. Place in the oven, lower the heat to moderate, and roast for an 1 hour or until the ducks are well browned. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">9. Place 1/2 of the pan drippings from the duck, without any charred bits, into a sauce pan or frying pan. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">10. Stir the flour into the drippings over a moderate flame. Don't allow the flour to brown. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">11. Gradually stir the reserved marinade into the drippings and flour. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">12. Soak the saffron in the water for 15 minutes, then mix the saffron and its water into the marinade mixture. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">13. Heat to a boil, then immediately reduce the flame and simmer for 5 minutes. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">14. Taste and salt if necessary. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">15. The ducks can be carved either in the kitchen or at the table. Serve the sauce separately in a sauce boat. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_yW7G5VgRx2M/TECDkhOaEVI/AAAAAAAAAPA/dXPX-dll6ks/s1600/Florida-Herb-House-Banner.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://3.bp.blogspot.com/_yW7G5VgRx2M/TECDkhOaEVI/AAAAAAAAAPA/dXPX-dll6ks/s320/Florida-Herb-House-Banner.jpg" /></a></div> <br />
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<span style="font-family: Trebuchet MS;">Florida Herb House</span>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-73274513252521598132010-07-13T03:22:00.000-07:002010-07-13T03:23:44.426-07:00Spearmint Leaf - A Wonderful Scented Herb!<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Our Spearmint Leaf Smells Great!!</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">We love making spearmint leaf tea with our organic grown cut leaves. Our spearmint leaf is probably one of our top 10 selling herbs for 2010. Spearmint is the best known herb among all the varieties of mint, in the mint family. Native to Europe and Southwest Asia, spearmint is a herbaceous <span class="goog-spellcheck-word" style="background: yellow;">rhizomatous</span> perennial plant that grows to a height of 30 to 100 cm. The plant bears small leaves measuring 5-9 cm in length and 1.5-3 cm in width. The leaves have a mild, sweet fragrance and aroma. Spearmint is used either in its fresh or dried form for seasoning various delicacies. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Try making spearmint tea by putting a tablespoon of leaves into boiling water and letting it steep for 15 min. Don't let the water boil. Experiment with dropping a few leaves into hot/boiling water, steeping for 5-15 minutes and seeing how many leaves and how many minutes it took to steep before you liked it.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yW7G5VgRx2M/TDw8I2BfwiI/AAAAAAAAAOw/NRfkVO6OC5g/s1600/spearmint-leaf.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" rw="true" src="http://1.bp.blogspot.com/_yW7G5VgRx2M/TDw8I2BfwiI/AAAAAAAAAOw/NRfkVO6OC5g/s320/spearmint-leaf.jpg" /></span></a></div><span style="font-family: "Trebuchet MS", sans-serif;">Spearmint is native to the Mediterranean region and was cultivated throughout the Roman Empire. The Spearmint plant grows to about two feet in height, with short, bright green leaves and small, compactly-arranged flowers. Spearmint is easy to cultivate and grows well in most types of soil and is, in fact, sometimes considered a weed in America. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Today, Spearmint is used for culinary purposes by people across the world. The leaf is used as a flavoring in many dishes, candies and beverages, and it is also an ingredient in cosmetics. Medicinally, Spearmint Leaf is similar to Peppermint in action, though it is considered to be milder. For this reason, Spearmint Leaf has traditionally been used for stomach aches in children. A <span class="goog-spellcheck-word" style="background: yellow;">decoction</span> of Spearmint Leaf was formerly gargled to keep gums healthy and whiten the teeth, and it is still used in many toothpastes. Spearmint Leaf is primarily used to reduce fevers and to aid in digestion. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">It is the essential oil menthol present in spearmint that relaxes the smooth muscle, thus relieving symptoms of stomach aches, muscle spasms, <span class="goog-spellcheck-word" style="background: yellow;">IBS</span>, etc. The <span class="goog-spellcheck-word" style="background: yellow;">phytonutrient</span>, <span class="goog-spellcheck-word" style="background: yellow;">Perillyl</span> alcohol, a <span class="goog-spellcheck-word" style="background: yellow;">monoterpene</span>, present in the mint leaves is shown to inhibit the proliferation of cells in lung, pancreatic, liver and skin killer cells. The essential oil, menthol, also has an anti-bacterial property. Spearmint leaves are a v<span class="goog-spellcheck-word" style="background: yellow;">ery</span> good source of beta-carotene, a precursor of Vitamin A. It enhances the eye sight, fights against acne, results in smooth radiant skin and also a g<span class="goog-spellcheck-word" style="background: yellow;">ood</span> source of Vitamin C, a natural water soluble antioxidant. It enhances the body's immune system, maintains the elasticity of skin and blood vessels, increases the absorption of iron from the intestines and prevents bruising of the skin.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Florida Herb House</span><br />
<a href="http://www.sharpweblabs.com/"><span style="font-family: "Trebuchet MS", sans-serif;">www.<span class="goog-spellcheck-word" style="background: yellow;">SharpWebLabs</span>.com</span></a><br />
<a href="http://www.floridaherbhouse.com/"><span style="font-family: "Trebuchet MS", sans-serif;">www.<span class="goog-spellcheck-word" style="background: yellow;">FloridaHerbHouse</span>.com</span></a>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-76833653985502043412010-06-25T13:40:00.000-07:002010-06-25T20:40:58.926-07:00Choosing The Best Herbs - Florida Herb House<span style="font-family: "Trebuchet MS", sans-serif;"><strong><em>Howdy Herb Lovers And <span class="goog-spellcheck-word" style="background: yellow;">Bloggers</span> Alike!</em></strong></span><br />
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<span style="color: red; font-family: "Trebuchet MS", sans-serif; font-size: large;"><span style="color: black; font-size: small;">The botanical definition of herbs is that a herb is any annual or perennial plant with a non-woody stem. However, culturally, the term herbs has come to cover plants which have a specific benefit to us humans. This covers plants which can be used purely as food, but can also include plants which have medicinal benefits, or can be used for cosmetic purposes, or plants which have particular aromatic properties. Whether used for their pleasant aromas, to create a natural garden of medicinally beneficial plants, or for their amazing health benefits you have to be vigilant and use wisdom when choosing your healing and holistic herb. Follow our simple guide below!</span></span><br />
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<span style="color: red; font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><em>Before you buy "Cheap Herbs And Spices" because you can save a buck or two ask yourself and the store you buy from these 5 important questions. </em></strong></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: xx-small;"> </span></span><span style="font-family: "Trebuchet MS", sans-serif;"><strong><em><span style="color: red;">1) Are the herbs and spices stored away from light?</span></em></strong> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Florida Herb House stores all their precious herbs and spices in dark rooms. This ensures the most powerful products arriving at your door with the highest quality flavor and nutritional value! Many larger herb companies simply do not have the means to keep their herbs and spices in dark rooms because their warehouses are simply too large. Our small storage space is under 2500 sq. ft. and is easily manageable with respect to perfect temperature, humidity, and light conditions. Most herbs are sensitive to light and their nutrients are broken down when left exposed to sunlight and artificial light! </span><br />
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</span><span style="color: red; font-family: "Trebuchet MS", sans-serif;"><strong><em>2) Are the herbs and spices stored in cool low humidity conditions? </em></strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Florida Herb House stores all their precious herbs and spices in optimal conditions which include temperatures that do not exceed 75 degrees Fahrenheit or go below 65 degrees Fahrenheit as well as dehumidifiers for the highest level of quality herbs and spices delivered to your door. Trust Florida Herb House for the best herbs and spices your dollar can buy! </span><br />
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</span><span style="color: red; font-family: "Trebuchet MS", sans-serif;"><strong><em>3) Are the herbs and spices truly organic certified? </em></strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">All of the herbs and spices purchased from Florida Herb House marked "Organic" are organic certified through "<span class="goog-spellcheck-word" style="background: yellow;">QAI</span>" Quality Assurance International and "OTC" Oregon <span class="goog-spellcheck-word" style="background: yellow;">Tilth</span> Corp. We always have a copy of the organic credentials on file for anyone wishing to view it. Any herbs and spices that we sell which are not organic will be clearly marked as "<span class="goog-spellcheck-word" style="background: yellow;">Wildharvested</span>", "Cultivated Without Chemicals" or "All Natural". </span><br />
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</span><span style="color: red; font-family: "Trebuchet MS", sans-serif;"><strong><em>4) How are the herbs and spices I am buying packed and shipped? </em></strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">All of Florida Herb House's herbs and spices are packed fresh to order in our exclusive flavor savor foil packets. These packets are completely recyclable and use about 1/10th the plastic of a typical two ounces spice jar. Most of our packets are resealable also for convenience. Only our small two ounce packets are not resealable as they are designed to be poured into your existing spice jars which helps "Save The Earth"! </span><br />
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</span><span style="color: red; font-family: "Trebuchet MS", sans-serif;"><strong><em>5) Is there a certificate of analysis for the herbs and spices I am purchasing? </em></strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">All Florida Herb House's herbs and spices have a valid "<span class="goog-spellcheck-word" style="background: yellow;">COA</span>" (certificate of analysis) available to anyone wishing to have one. These <span class="goog-spellcheck-word" style="background: yellow;">COA's</span> list the complete analysis of each herb/spice including tests for appearance, aroma, moisture, lead, ash, mold, bacteria and more. Should any of our herbs ever fail any of these tests then they are not on our shelves!</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Stephen Sharp </span><br />
<a href="http://www.floridaherbhouse.com/"><span style="font-family: "Trebuchet MS", sans-serif;">www.<span class="goog-spellcheck-word" style="background: yellow;">FloridaHerbHouse</span>.com</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<a href="http://www.sharpweblabs.com/"><span style="font-family: "Trebuchet MS", sans-serif;">www.<span class="goog-spellcheck-word" style="background: yellow;">SharpWebLabs</span>.com</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<a href="http://www.esuperfoods.com/"><span style="font-family: "Trebuchet MS", sans-serif;">www.<span class="goog-spellcheck-word" style="background: yellow;">eSuperFoods</span>.com</span></a>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-52822005801096802322010-06-09T03:12:00.000-07:002010-06-09T03:21:34.714-07:00Chipotle Chili Peppers<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_yW7G5VgRx2M/TA9oNSa6D7I/AAAAAAAAAKA/_cuPAxTpF9I/s1600/superfood1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" qu="true" src="http://1.bp.blogspot.com/_yW7G5VgRx2M/TA9oNSa6D7I/AAAAAAAAAKA/_cuPAxTpF9I/s200/superfood1.jpg" width="200" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">You have probably heard the name "<span class="goog-spellcheck-word" style="background: yellow;">Chipotle</span>" thrown about on your favorite food show or on the Food Network channel. Yes the Mexican <span class="goog-spellcheck-word" style="background: yellow;">chipotle</span> chili pepper has gained much attention in the USA as a true spice.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Basically the <span class="goog-spellcheck-word" style="background: yellow;">chipotle</span> pepper is a Mexican chili pepper which dated back to the Aztec era. These little peppers were loved by many then as they are today. Ancient history claims the Aztecs smoked the <span class="goog-spellcheck-word" style="background: yellow;">chipotle</span> because the fleshy outer skin was prone to rot. Once smoked these little jalapenos provided a nice "punch" to any meal. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">It is thought that chili peppers made their first appearance around 7,000 BC in Mexico. The first European to discover Chili Peppers was Christopher Columbus in America in 1493. It is said that he was actually looking for an alternative to black pepper. What he found was a small hot pod in which he called the "pimiento" after the Spanish word for black pepper. Within a century, chili peppers' popularity had spread worldwide.</span><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_yW7G5VgRx2M/TA9pAZJR4UI/AAAAAAAAAKQ/j_PB3usHN5g/s1600/1chipotle.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" qu="true" src="http://4.bp.blogspot.com/_yW7G5VgRx2M/TA9pAZJR4UI/AAAAAAAAAKQ/j_PB3usHN5g/s200/1chipotle.jpg" width="200" /></a><span style="font-family: "Trebuchet MS", sans-serif;">[<span class="goog-spellcheck-word" style="background: yellow;">Chee</span>-POT-<span class="goog-spellcheck-word" style="background: yellow;">tleh</span>] peppers are smoked jalapeno chili peppers and are also known as chili <span class="goog-spellcheck-word" style="background: yellow;">ahumado</span>. Today <span class="goog-spellcheck-word" style="background: yellow;">Chipotles</span> are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; <span class="goog-spellcheck-word" style="background: yellow;">Chipotles</span> have found their way into the cuisine of many celebrity chefs from Hawaii to Manhattan. Most of the natural 'heat' of the jalapeno is retained in the drying process. Typically it is about 5,000 to 10,000 <span class="goog-spellcheck-word" style="background: yellow;">Scoville</span> Units. This is considered a "medium" heat in comparison to other chilies. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Did you know these delightful little chili's are referred to as berries by many botanists? Yes botanists call them berries while others refer to them as fruits. The produce industry knows them as vegetables, but when they are dried,chefs call them a spice. </span></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The botanical classification is "Capsicum <span class="goog-spellcheck-word" style="background: yellow;">Frutenscens</span>". The word "capsicum" means that the pepper in question has a quantity of <span class="goog-spellcheck-word" style="background: yellow;">capsaicin</span> in it. <span class="goog-spellcheck-word" style="background: yellow;">Capsaicin</span> is the common name for the chemical component in chili’s that produce the "WOW" in peppers. The "hotness" of the pepper is measured on a scale called <span class="goog-spellcheck-word" style="background: yellow;">HU</span> (Heat Units) or "<span class="goog-spellcheck-word" style="background: yellow;">Scoville</span> Units" The more milder pepper, like the Bell Peppers range from 100 - 1,000 <span class="goog-spellcheck-word" style="background: yellow;">scovilles</span> units. While the hottest peppers, like the Jalapeno and <span class="goog-spellcheck-word" style="background: yellow;">habanero</span>, range from 5,000 - 300,000 <span class="goog-spellcheck-word" style="background: yellow;">scoville</span> units.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><span class="goog-spellcheck-word" style="background: yellow;">Capsaicin</span> is most commonly thought to be found in the seeds of peppers. It is most plentiful in the white ribs and seed coatings. If you want to make a Jalapeno less hot, simply scrape the seeds and stuff out. The same can be done with all peppers. This doesn’t necessarily mean that your <span class="goog-spellcheck-word" style="background: yellow;">Habanero</span> is now mild though.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">If you are as unlucky enough to burn your mouth on a hot chili then immediate consumption of dairy products like milk, sour cream or ice cream will help. The more fat in the product the better. Also, starchy foods tend to absorb the heat! A popular Mexican cure is to consume beer to cool the burn! Remember this tip: The smaller and thinner the pepper, the hotter it will be!</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Want to try some of the hottest peppers on the planet? Try our Bird's Eye Chili's or Bird's Eye Powder at Florida Herb House or online at www.<span class="goog-spellcheck-word" style="background: yellow;">FloridaHerbHouse</span>.com and www.<span class="goog-spellcheck-word" style="background: yellow;">SharpWebLabs</span>.com in your next spicy recipe! </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">TRY THIS CHIPOTLE HOT SAUCE RECIPE! </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">ITS AN A+!!!</span><br />
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<span style="color: red; font-family: "Trebuchet MS", sans-serif;">3 to 4 tablespoons Florida Herb House organic chipotle powder</span><br />
<span style="color: red; font-family: "Trebuchet MS", sans-serif;">2 teaspoons ground Florida Herb House organic cumin</span><br />
<span style="color: red; font-family: "Trebuchet MS", sans-serif;">2 teaspoons Florida Herb House organic black pepper</span><br />
<span style="color: red; font-family: "Trebuchet MS", sans-serif;">2 teaspoons kosher =OR= 2 teaspoons sea salt</span><br />
<span style="color: red; font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon Florida Herb House organic ground cardamom</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: red; font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon Florida Herb House organic fenugreek</span></div><span style="color: red; font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon Florida Herb House organic nutmeg</span><br />
<span style="color: red; font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon Florida Herb House organic cloves</span><br />
<span style="color: red; font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon Florida Herb House organic cinnamon</span><br />
<span style="color: red; font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon Florida Herb House organic allspice</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: red; font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon Florida Herb House organic coriander</span></div><span style="color: red; font-family: "Trebuchet MS", sans-serif;">1 1/4 cups Florida Herb House organic cayenne pepper</span><br />
<span style="color: red; font-family: "Trebuchet MS", sans-serif;">3 tablespoons Florida Herb House organic paprika</span><br />
<span style="color: red; font-family: "Trebuchet MS", sans-serif;">6 cloves Florida Herb House organic garlic minced</span><br />
<span style="color: red; font-family: "Trebuchet MS", sans-serif;">2 cups water</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: red; font-family: "Trebuchet MS", sans-serif;">3 tablespoons peanut oil</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">When you prepare this intoxicating, brick-red chili sauce, be sure to use your overhead stove fan or open all the windows. You might also want to tie a scarf around your nose and mouth while heating the spices in the sauté pan.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><span style="font-family: "Trebuchet MS", sans-serif;">Place the red pepper flakes, cumin, black pepper, salt, cardamom, fenugreek, nutmeg, cloves, cinnamon, allspice, and coriander in a medium, heavy-bottomed nonstick sauté pan. Cook over moderate heat, stirring constantly, until their aroma fills the air and the color has darkened slightly, about 4 minutes. Transfer to a blender and set aside.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">In the same pan, heat the cayenne pepper and paprika over moderately low heat for 4 to 5 minutes, stirring constantly. Add to the spice mixture in the blender along with the garlic, water, and peanut oil. Puree until smooth, stopping occasionally to scrape the sides of the container.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Return the pureed mixture to the sauté pan and cook over moderately low heat for 10 to 12 minutes, stirring frequently to prevent the sauce from burning. Remove from the heat and cool to room temperature. Store in a tightly sealed container in the refrigerator for up to 5 months.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Stephen Sharp</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Florida Herb House</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.sharpweblabs.com/"><span style="font-family: "Trebuchet MS", sans-serif;">www.SharpWebLabs.com</span></a></div><a href="http://www.floridaherbhouse.com/"><span style="font-family: "Trebuchet MS", sans-serif;">www.FloridaHerbHouse.com</span></a><br />
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</div></div>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-7550854963507806672010-05-25T04:20:00.000-07:002010-05-25T04:20:11.077-07:00World's Best Elderberry Pie<em><strong>Here you will find one of the best Elderberry Pie and Elderberry Wine recipes in the world!</strong></em><br />Our Elderberries Are Certified Organic, In Stock And Ready To Ship In Our Flavor Savor Containers! All our herbs are true certified organic by CCOF, OTCO and certified NOP Kosher! All herbs are free from irradiation and ozone treatment, sulfur, gasses and other sanitary chemicals! Unsurpassable in color, depth, taste and aroma! Guaranteed fresh and not from "warehouse stock" Processed and handled according to strict organic standards! Analyzed for quality, safety and true botanical identity by the best in quality control!<br /><br /><a href="http://www.sharpweblabs.com/shop/elderberries-organic-p-943.html">Buy Organic Elderberries On Sale - 1 Lb</a><br /><br />Our Favorite Elderberry Pie Recipe!<br />Ingredients<br />2 1/2 cups organic elderberries<br />3 tablespoons organic lemon juice<br />3/4 cup white organic sugar<br />2 tablespoons organic flour<br />1/8 teaspoon organic salt<br />1 recipe pastry for a 9 inch double crust pie<br /><br />Directions<br />1. Preheat oven to 425 degrees F (220 degrees C). Line a 9 inch pie pan with pastry.<br />2. Combine berries and lemon juice. Pour into shell. Mix sugar, salt and flour. Sprinkle over berries.<br />3. Cover with top crust. Seal and flute edges. Cut a few small steam vents in the top.<br />4. Bake at 425 degrees F (220 degrees C) for 10 minutes, reduce oven temperature to 350 degrees F (175 degrees C) and bake 30 minutes longer.<br /><br /><br />Make Your Own Elderberry Wine!<br />FRESH ELDERBERRY WINE (recipe to make one gallon of wine)<br />250 grams of Dried Organic Elderberries<br />White Granulated Sugar 1 kilo for dry wine<br />Or White Granulated Sugar 1.25 kilos for a medium wine<br />Or White Granulated Sugar 1.5 kilos for a sweet wine<br />Citric Acid (1 teaspoon)<br />Yeast and Yeast nutrient<br />Water<br />1 Campden Tablet<br />Potassium Sorbate (Stoppitt) as directed<br /><br />EQUIPMENT NEEDED TO MAKE ONE GALLON OF WINE<br />5 litre/1 gallon white plastic food grade bin and lid<br />5 litre/1 gallon demijohn either glass or plastic<br />Cork with hole and airlock<br />Fine nylon Straining bag<br />Syphon<br />Hydrometer/Trial Jar (Optional)<br /><br /><br />RECIPE<br />Strip the fresh elderberries from the stalk by using a culinary fork, then weigh the berries and crush them in a food grade white polythene bucket. If using dried elderberries or sloes put them directly in the bin and pour on 2 pints of boiling water and dissolve the amount of granulated sugar required. Once cool - approximately 21C (75f) add the yeast, yeast nutrient and citric acid.<br /><br />Cover well and leave in a warm place to ferment for 4/5 days.<br /><br />Strain of the liquid into a glass demijohn, top up with cool boiled water and fit a cork and airlock. Continue to leave to ferment for approximately 4 to 6 weeks. When the wine has finished fermenting (test using a hydrometer, the reading should for a dry wine read 0.998sg.). Rack again in one months time. The wine should be stored in either a glass demijohn or bottled. If storing in a demijohn, top up with cool boiled water or red wine up to the neck of the demijohn and add one campden tablet and 1/4 teaspoon of Stoppit. Rack again in two months time. The wine can be sweetened if necessary . This wine can be drunk within 3/6 months or left to mature<br /><br />TIP: Adding an extra kilo of blackberries (2lb) at the bucket stage makes an excellent Port style wine<br /><br />Have a fun Tuesday!<br /><br />Stephen Sharp<br />www.FloridaHerbHouse.com<br />www.SharpWebLabs.comFloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-67145647747747472010-05-13T12:33:00.000-07:002010-05-13T12:44:18.047-07:00Lemon Balm - A True Lemon Spice<a href="http://2.bp.blogspot.com/_yW7G5VgRx2M/S-xWO-RQcvI/AAAAAAAAAII/uIPAIw8cRpU/s1600/lemon_balm.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 142px;" src="http://2.bp.blogspot.com/_yW7G5VgRx2M/S-xWO-RQcvI/AAAAAAAAAII/uIPAIw8cRpU/s200/lemon_balm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5470842462581846770" /></a><br />Happy Thursday Here From Florida Herb House!<br /><br />After packing up 10 lbs. of our organic Lemon Balm today for one of our customers we suddenly noticed the entire room smelled like a refreshing lemon grove. If you are a lemon lover and cook with lemon frequently then you must add lemon balm as an essential spice to your pantry! Our organic certified lemon balm is chopped and sifted and ready for your kitchen! You can purchase online at <a href="http://www.FloridaHerbHouse.com ">www.FloridaHerbHouse.com </a>or <a href="http://www.SharpWebLabs.com">www.SharpWebLabs.com</a>! Shhhhh...... don't tell anyone but if you type in this code FLORIDAHERB at checkout you get an instant 10%-20% off!!!<br /><br />Because of its delicate lemon flavor, lemon balm has lots of culinary applications where it works perfectly. Apart from using fresh leaves as an attractive garnish, Chopped fresh leaves can be used to to add zest to sweet or tangy dishes. It combines well with allspice, bay leaves, mint, pepper, rosemary and thyme. Fresh herbs with essential oils, however, are less potent and should be added at the end of cooking. A wonderful addition to fruit salads, green salads, herb butters, fruit drinks, sorbets. It can also be used in egg dishes, custards, soups and casseroles. It works well in stuffing's for poultry, lamb or pork. Its subtle flavour is a perfect for sauces and marinades for fish. Lemon balm and chervil are also good combination.<br /><br />If you wish to grow lemon balm we had great success with an indoor plant. As an indoor plant, lemon balm offers a light lemon refreshing, uplifting scent to your home year round. Be sure to keep it in a sunny location, and don't let it go dry. To insure an even and regular supply of moisture, consider providing a wicking system for your plant. Use a quality prepared potting soil, and select a pot that's on the small side, five inches or less. Potted lemon balm does better when kept a bit crowded. If your plant starts to get leggy, it needs more sun.<br /><br />Harvesting and Drying Lemon Balm<br />This resilient herb can be harvested throughout the summer months by snipping or pinching. It grows back quickly and tolerates heavy harvesting well.<br /><br />Stephen Sharp<br />www.FloridaHerbHouse.com<br />www.SharpWebLabs.comFloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-77421984316314405732010-03-26T16:22:00.000-07:002010-03-26T16:38:06.430-07:00French Onion Soup RecipeOkay well this is not one of our organic seasoning but after trying it we had to put it in our store. For anyone who loves a sensational bowl of French Onion Soup, you know the kind that is steaming hot with vapors of flavorful onions evaporating in the air and with the cheese that is cooked perfectly and darkened on the edges of the bowl due to the higher heat conductivity then you gotta try this onion base!<br /><br />We do strive on offering organic, green friendly and all natural products but a few of our non-organic favorites are always available 24/7 online at our stores http://www.FloridaHerbHouse.com and http://www.SharpWebLabs.com.<br /><br />Here is the recipe we used last night using our own onion base powder for a boost!<br /><br /><br />Prep: 20 minutes <br />Cook: 90 minutes <br />Serves 6-8<br /><br /><br />Ingredients<br />2 tablespoons butter <br />2-1/2 pounds onions, thinly sliced <br />4 cans (14-1/2 oz. each) beef broth, divided <br />2 tsp Florida Herb House's onion base <br />1 bay leaf <br />1 tbsp organic parsley<br />2 tsp organic thyme <br />2 tablespoons Madeira or sherry <br />Salt and freshly ground pepper <br />8 3/4-inch-thick slices French bread <br />2 cups grated Gruyere cheese <br /><br />Directions<br />1. Heat oven to 400 degree F. On stove top, heat butter in a large saucepan over medium heat. Add onions and stir often until softened and golden brown, about 35 minutes. Increase heat to high and pour in 1/2 cup broth, stirring until most of the broth has evaporated and onions are browning again. Continue until you have used up 2 cups of the broth. <br /><br />2. Wrap bay leaf, parsley, and thyme in cheesecloth. Add to soup, reduce heat to low and simmer, covered, 15 minutes. Season with Madeira and salt and pepper to taste. <br /><br />3. Toast bread in oven on a cookie sheet, 5 minutes. Divide the soup among 8 ovenproof bowls. Sprinkle 2 tablespoons of cheese over each, then top with bread and 2 tablespoons more cheese. Place bowls on cookie sheet and bake until the cheese bubbles, 10 minutes. Makes 8 servings. <br /><br />Stephen Sharp<br />www.FloridaHerbHouse.com<br />www.SharpWebLabs.comFloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com1tag:blogger.com,1999:blog-6410207485870472009.post-83580754873781823352010-01-28T08:56:00.000-08:002010-01-28T09:02:57.522-08:00Asparagus Powder Is DelightfulJust a quick news update on our newest vegetable asparagus powder now available in our store and packed fresh to order! We are excited to be approaching 1500 natural and organic products in our Florida Herb House. See us online at <a href="http://www.sharpweblabs.com/">http://www.sharpweblabs.com/</a> and <a href="http://www.floridaherbhouse.com/">http://www.floridaherbhouse.com/</a>! Our asparagus powder is loved by many and is of superior grade and quality. We put this powder to the test the other night using it in one of our favorite recipes and it was a 10! Below is the recipe we used and its a must try!<br /><br /><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Tilapia</span>, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar barbecuing technique that works just as well indoors. You could also use this rub on chicken breasts or toss it with lightly oiled shrimp before cooking.<br /><br />4 servings<br />Active Time: 20 minutes<br />Total Time: 20 minutes<br /><br />Ingredients<br />2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces<br />2 tablespoons chili powder<br />1 tablespoon asparagus powder<br />1/2 teaspoon garlic, powder<br />1/2 teaspoon salt, divided<br />1 pound <span id="SPELLING_ERROR_1" class="blsp-spelling-error">tilapia</span>, Pacific sole or other firm white fish fillets<br />2 tablespoons extra-virgin olive oil<br />3 tablespoons lemon juice<br /><br /><br />Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.<br /><br />Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish. ENJOY!!!<br /><br /><a href="http://www.floridaherbhouse.com/">http://www.floridaherbhouse.com/</a><br /><a href="http://www.sharpweblabs.com/">http://www.sharpweblabs.com/</a>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com2tag:blogger.com,1999:blog-6410207485870472009.post-72317571186113840872009-11-02T08:42:00.000-08:002009-11-02T09:02:18.882-08:00Difference Saffron Stigmas And Saffron Flowers<a href="http://4.bp.blogspot.com/_yW7G5VgRx2M/Su8OR5bDSLI/AAAAAAAAAFQ/IMxksx3QKOM/s1600-h/saffron34.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 136px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399550178875361458" border="0" alt="" src="http://4.bp.blogspot.com/_yW7G5VgRx2M/Su8OR5bDSLI/AAAAAAAAAFQ/IMxksx3QKOM/s200/saffron34.jpg" /></a> We are proud to offer some of the finest Saffron products on the market today but some are a bit confused on our saffron products. Whenever Saffron is mentioned around cooking lingo the item being mentioned is our Saffron stigmas. Also here at <a href="http://www.sharpweblabs.com/">http://www.sharpweblabs.com/</a> and <a href="http://www.floridaherbhouse.com/">http://www.floridaherbhouse.com/</a> we sell Saffron flowers. The flowers also have used such as fabric dying and medicinal uses as well. Remember Saffron stigmas are the tiny thread like fibers in the center of the flower. These thread like stigmas of the Crocus <span id="SPELLING_ERROR_0" class="blsp-spelling-error">sativus</span> is a part of the Saffron flower. Saffron is the reddish-orange stigmas of a particular variety of crocus. The process of this spice is remarkable. About 200,000 dried stigmas from about 70,000 flowers are needed to produce just one pound.<br />Saffron is mainly bought for culinary purposes, a small pinch goes a long way, but today folks are coming back to it for herbal medicinal reasons. Saffron milk is becoming quite popular and can be bought in some local groceries today. The saffron milk is a flavorful, soothing drink that can be helpful in relieving <span id="SPELLING_ERROR_1" class="blsp-spelling-error">cardia</span> problems. To make it yourself, bring one cup of milk just to a boil, add a pinch of saffron, reduce the heat and simmer the mixture for two minutes. sweeten it with honey to taste and drink it once a day. <a href="http://4.bp.blogspot.com/_yW7G5VgRx2M/Su8OacQNRhI/AAAAAAAAAFY/1LOHaXaiyh0/s1600-h/saffron-flowers123.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 151px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399550325664073234" border="0" alt="" src="http://4.bp.blogspot.com/_yW7G5VgRx2M/Su8OacQNRhI/AAAAAAAAAFY/1LOHaXaiyh0/s200/saffron-flowers123.jpg" /></a><br />Be careful when purchasing saffron. It is sometimes adulterated with other spices. true saffron is expensive and has a deep orange to brownish red color. The redder the strands, the better the quality. Yellow saffron has no curative properties. Choose whole saffron threads over powder saffron. The threads have a better flavor and the curative qualities are higher. When you store saffron, store in an airtight container in a dark, cool place. Don't let it get damp or you will end up losing it all together. Don't add <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">saffron</span> threads directly to foods, the flavor is better <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">distributed</span> when the spice is first allowed to soften in a little warm water. Wait until the water takes <span id="SPELLING_ERROR_4" class="blsp-spelling-error">on a</span> yellow color and then add it to your dish. Plus use it sparingly. Adding too much can produce a bitter taste and it has been known a large dosage can make a person feel ill, and more than 1/3 oz. can be fatal.<br /><br />Have A Great Day!<br />Try The World's Best Saffron Today!<br /><a href="http://www.sharpweblabs.com/">http://www.sharpweblabs.com/</a><br /><a href="http://www.floridaherbhouse.com/">http://www.floridaherbhouse.com/</a>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-77637117037887985642009-09-14T17:17:00.000-07:002009-09-14T17:38:51.700-07:00Organic Garlic Spice - You Can Taste The Difference!One taste of our organic certified fresh dried garlic spices and we guarantee you too will smell and taste the difference than that of supermarket variety choices. Here at <a href="http://www.floridaherbhouse.com/">www.FloridaHerbHouse.com</a> and <a href="http://www.sharpweblabs.com/">www.SharpWebLabs.com</a> you will find nothing but the best of the best for all your top chef herbs and culinary spices. We stock over 700 herbs and spices in our climate controlled and light controlled rooms for your cooking and diet pleasures. Take the taste challenge today! We offer several choices of organic certified and all natural garlic such as minced garlic, granulated garlic, garlic fine powder, and toasted garlic!<br />Garlic not only tastes great to most, it's very good for your body too. It is one of Mother Nature's most precious gift to cooks of all levels of expertise. yet it is actually a member of the lily family and a cousin to onionss, chivess, and shallotss. The edible bulb or head of garlic is composed of smaller cloves. It is a root crop, with the bulb growing underground. Garlic crops are harvested in mid-July and hung in sheds to dry before reaching their prime in late-July/early-August. There are over 300 varieties of garlic grown worldwide. American garlic, with its white, papery skin and strong flavor is one of the most common varieties. Italian and Mexican garlic, both of which have pink- to purple-colored skins, are slightly milder-flavored varieties. Elephant garlic (allium scorodoprasum), which has very large, extremely mild-flavored cloves, is not a true garlic, but a closer relative to the leek.<br />STORING GARLIC - Commercially, garlic is stored near 32 degrees F. However, most home refrigerators are too warm for ideal long-term storage of garlic. Instead, store in a cool, dry, well-ventilated place in well-ventilated containers such as mesh bags. Storage life is 3 to 5 months under cool (60 degree F) dry, dark conditions.<br />PEELING GARLIC CLOVESPeeling whole cloves requires that the papery skin be removed without cutting into the clove. If the garlic is going to be chopped or sliced., the skin can be removed by pressing the clove with the flat side of a knife until the clove and skin crack. The skin can then be easily removed.<br />ROASTING GARLICRoasted garlic, which has become popular in recent years, is sweet to the taste and is delicious on bread or crackers as an appetizer or served as a vegetable side dish. To prepare roasted garlic, leave the head whole and cut off the tip of the head, exposing the cloves. Allow one-half to one head per person. Put the head (or heads) in a baking dish or wrap them in aluminum foil, sprinkle with olive oil or pat with butter, and season with a little salt and pepper and some fresh or dried thyme if desired. Bake at 350 degrees F until very soft and tender (about 45 minutes to 1 hour). The roasted garlic cloves can be easily squeezed from their skins and spread with a knife.<br />FREEZING GARLICGarlic can be frozen in a number of ways.1. Chop the garlic, wrap it tightly in a plastic freezer bag or in plastic wrap, and freeze. To use, grate or break off the amount needed.2. Freeze the garlic unpeeled and remove cloves as needed.3. Peel the cloves and puree them with oil in a blender or food processor using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sautéing. Freeze this mixture immediately - do not store it at room temperature. The combination of the low-acid garlic, the exclusion of air (by mixing with oil), and room-temperature storage can support the growth of Clostridium botulinum.<br />DRYING GARLIC - Dry only fresh, firm garlic cloves with no bruises. To prepare, separate and peel the cloves. Cut in half lengthwise. No additional predrying treatment is necessary. Dry at 140 degrees for 2 hours, then reduce heat to 130 degrees until completely dry or crisp. If desired, garlic salt may be made from dried garlic. Powder dried garlic by processing in a blender or food processor until fine. Add 4 parts salt to 1 part garlic powder and blend 1 to 2 seconds. If blended longer, the salt will become too fine and cake together in clumps.<br />STORING GARLIC IN WINE OR VINEGAR - Peeled cloves may be submerged in wine or vinegar and stored in the refrigerator. A dry white or red wine is suggested; white or wine vinegars also work well. The garlic/liquid should be kept for about 4 months in the refrigerator. Discard both the cloves and the liquid if there are signs of mold or yeast growth on the surface of the wine or vinegar. The garlic-flavored liquid and the garlic cloves may be used to flavor dishes. Do not store the garlic/liquid mixture at room temperature because it will rapidly develop mold growth.<br />STORING GARLIC IN OIL - Extreme care must be taken when preparing flavored oils with garlic or when storing garlic in oil. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months. Do not store garlic in oil at room temperature. Garlic-in-oil mixtures stored at room temperature provide perfect conditions for producing botulism toxin (low acidity, no free oxygen in the oil, and warm temperatures). The same hazard exists for roasted garlic stored in oil. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America.<br />By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly dried garlic cloves may be safely added to flavor oils.<br /><br />Our favorite simple to make garlic chicken recipe! A great quickie meal! Some garlic chicken recipes involve roasting a whole chicken. That's great - if you've got both the time and enough people to eat the chicken! This simple garlic chicken recipe uses chicken breast and serves two. It makes a quick and easy garlic chicken supper.<br /><br /><br />1/2 oz (15gm) Butter<br />1 Tbsp Olive Oil<br />1 Onion, finely chopped<br />2 Cloves Garlic, crushed<br />As always, adjust garlic according to taste<br />2 Chicken Breasts<br />1/2 Pint (280 ml) Chicken Stock<br />Salt and Pepper<br />Handful fresh Parsley, chopped<br />2 Tbsp Natural Yoghurt<br /><br />Trim the chicken and cut into bite-sized pieces.<br />Melt the butter in a pan, add the olive oil. Add the chopped onions and cook gently until soft and golden. Add the garlic and cook for another minute or so.<br />Add the chicken pieces to the onion and garlic mixture and brown on all sides.<br />Add the chicken stock, season with salt and pepper to taste and add the chopped parsley. Bring to the boil then turn the heat down to minimum and leave gently cooking - uncovered - for about 20 minutes. Remove the chicken pieces and keep warm. Turn up the heat and reduce the liquid by about half. Remove from the heat and stir in the yoghurt.<br />Serve the garlic chicken with mashed potato, your favourite veg and the garlicky sauce.<br />ENJOY!!<br /><br />Thanks to all who contributed to this article!<br /><br />Stephen C. Sharp<br /><a href="http://www.floridaherbhouse.com/">www.FloridaHerbHouse.com</a><br /><a href="http://www.sharpweblabs.com/">www.SharpWebLabs.com</a>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com1tag:blogger.com,1999:blog-6410207485870472009.post-3535763657470357152009-07-28T09:10:00.000-07:002009-07-28T09:30:06.717-07:00Cumin Herb - Member Of The Carrot Family!Happy Tuesday from our Florida Herb House!<br /><br /> It is a cloudy humid day with chance of rain all day here in Daytona Beach, Fl. Today we have picked Cumin as a blog topic for our spice of the month. One of our top selling herbs for the month of July is our Cumin seeds and powder. We have moved about 39 Lbs of cumin this month and climbing. We think summer brings a higher acquisition rate for cumin than in other seasons.<br />Cumin has been compared to that of Turmeric and Caraway for its aromatic and flavor qualities. The similarity ends there. Cumin seed is handpicked & dried before use, it grows on a delicate plant, similar to fennel. <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Tumeric</span> on the other hand is a dried rhizome. The plant bears a similarity to ginger. <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Tumeric</span> is boiled to intensify the yellow colour , then it is dried and powdered. Cumin is a relative of fennel and caraway but has a slightly bitter taste, and is often seen in curries and Mexican dishes, but also in some cheeses and as an herb in some digestive schnapps.<br />Our organic certified cumin seeds and cumin powder comes direct from premium growers in Turkey. The technical name for Cumin is <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Cuminum</span> <span id="SPELLING_ERROR_3" class="blsp-spelling-error">cyminum</span>. <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Cuminum</span> <span id="SPELLING_ERROR_5" class="blsp-spelling-error">cyminum</span>, Should not be confused with black cumin, the Chinese medicinal herb, or sweet cumin, better known as fennel, or caraway. Cumin is the seed of a small plant in the carrot family. Pungent, sharp, and slightly sweet, the greenish brown powder of this herb is an essential ingredient in Mexican cuisine.<br />Cumin is a great source for iron! Cumin seeds have traditionally been noted also as beneficial to the digestive system, and scientific research is beginning to bear out cumin's age-old reputation. Research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation.<br />Ground cumin should be kept in an air-tight container. Add to cooking in moderation; the pungency of cumin can overwhelm other flavors in a dish. Be forewarned that cumin stimulates the appetite and may increase lactation in nursing mothers.<br />All in all when using cumin from <a href="http://www.floridaherbhouse.com/">www.FloridaHerbHouse.com</a> and <a href="http://www.sharpweblabs.com/">www.SharpWebLabs.com</a> remember that our herbs are pure and natural and when noted "Certified Organic" which means you get the best unrefined herbs ever. Cumin should be used in small amounts as when used excessively can overpower other herbs. Enjoy a <span id="SPELLING_ERROR_6" class="blsp-spelling-error">cup</span> of cumin and honey tea today! Below is our favorite cumin chili recipe that must be tried with our organic cumin!<br /><br /><br />AWARD WINNING C<span id="SPELLING_ERROR_7" class="blsp-spelling-error">UMIN</span> CHILI:<br />Ingredients<br />1 1/2 tablespoons cooking oil<br />1 onion, chopped<br />1 green bell pepper, chopped<br />3 cloves garlic, minced<br />1 1/2 pounds ground beef<br />3 1/3 cups canned whole tomatoes with their juice (one 28-ounce can), broken up<br />2 tablespoons tomato paste<br />1 tablespoon ground cumin<br />1 teaspoon dried oregano<br />1 teaspoon salt<br />1/4 teaspoon fresh-ground black pepper<br />1 1/3 cups drained and rinsed canned pinto or kidney beans (one 15-ounce can)<br /><br />Directions:<br />In a large saucepan, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring, until the vegetables start to soften, about 10 minutes. Increase the heat to moderate. Add the ground beef and cook, stirring, until the meat is no longer pink, about 5 minutes.<br />Stir in the tomatoes, tomato paste, cumin, oregano, salt, and black pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 10 minutes. Add the beans and simmer, partially covered, until the vegetables are tender and the chili thickened, about 5 minutes longer.<br />ENJOY!<br /><br />Stephen C. Sharp<br /><a href="http://www.sharpweblabs.com/">www.SharpWebLabs.com</a><br /><a href="http://www.floridaherbhouse.com/">www.FloridaHerbHouse.com</a>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-10191792409416116702009-05-25T06:06:00.000-07:002009-05-25T06:14:07.532-07:00Oregano - The Minty Spice?Happy Monday <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Bloggers</span>!<br /><br />As many herb experts know that oregano is truly a member of the mint family one can not help to wonder why it tastes nothing like "mint". Oregano is traditionally used in hundreds of recipes especially Italian cuisine as well as a great spice for soups and sauces. You can buy the freshest dried oregano right at our "Florida Herb House" in Port Orange, FL or online at <a href="http://www.floridaherbhouse.com/">www.FloridaHerbHouse.com</a> or <a href="http://www.sharpweblabs.com/">www.SharpWebLabs.com</a>! We would love to see you!<br />Oregano which comes from about 35 plants is widely cultivated in Europe as a culinary herb. Oregano is an upright perennial herb, growing to about 30 inches but can reach heights of six feet. It has square, red stems, elliptical leaves, and clusters of deep pink flowers. It thrives in chalky soils near the sea, and is gathered when in flower during the summer.<br />Marjoram is a woody perennial herb native to countries bordering the Mediterranean, but now widely cultivated, especially in Germany. Depending on the area of cultivation, there may be two crops per year. It grows to about twenty inches, having aromatic, light green, oval leaves and pinkish white flowers emerging from the upper leaf <span id="SPELLING_ERROR_1" class="blsp-spelling-error">axils</span>. The leaves have a mild sage-like flavour.<br />The oregano plants are well known food seasonings, as well as having a long history as medicinal plants. In China, they have long been used to treat fever, diarrhea, and vomiting.<br />Oregano was much used by the ancient Greeks, and had a more significant role in medicine than did marjoram.<br />The 18<span id="SPELLING_ERROR_2" class="blsp-spelling-error">th</span> century herbalist, <span id="SPELLING_ERROR_3" class="blsp-spelling-error">K'Eogh</span> described it as having a "hot, dry nature" considered good for stomach pains and the heart as well as for coughs, pleurisy, and "obstructions of the lungs and womb", and thought to be a "comfort" to the head and nerves.<br />In 1597, the herbalist John Gerard made an assessment of marjoram, saying that it was a remedy "against cold diseases of the <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">brain</span> and head" including that of toothaches. It was also thought to lower the sex drive.<br /><br /><a href="http://www.floridaherbhouse.com/">www.FloridaHerbHouse.com</a>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-29703801925257166332009-03-30T14:54:00.001-07:002009-03-30T15:35:40.208-07:00All Natural Cilantro And Cilantro Powder For Your Recipes!<div>Happy Monday Bloggers!</div><br /><div></div><br /><div>From all your health nuts here at herb and spice headquarters <a href="http://www.sharpweblabs.com/">http://www.sharpweblabs.com/</a> and <a href="http://www.floridaherbhouse.com/">http://www.floridaherbhouse.com/</a> we welcome you to our blog. April we hope will bring more spice business in as the spring approaches and the outdoors become active again with picnics, parties, and fun filled festivals! With all these come of course what else.... Food, Food, and more Food. With food comes chefs be it beginners or the most seasoned cook out there (No Pun Intended). With cooking comes new recipes and wit new recipes comes our spices. With now over 600 specialty organic certified and natural herbs and culinary spices we are excited to welcome to our herb house our newest member Cilantro and Cilantro Powder!</div><br /><div></div><a href="http://3.bp.blogspot.com/_yW7G5VgRx2M/SdFJEqIJm1I/AAAAAAAAACU/nOT9KlO8Jhw/s1600-h/cilantro.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 117px; FLOAT: left; HEIGHT: 128px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5319112979278043986" border="0" alt="" src="http://3.bp.blogspot.com/_yW7G5VgRx2M/SdFJEqIJm1I/AAAAAAAAACU/nOT9KlO8Jhw/s200/cilantro.jpg" /></a><br /><div>We have been unable to get a quality cilantro spice that passes all our quality and taste tests but we have finally found one and expect it on our shelves by mid April 2009. So for those who have little or know real knowledge of this award winning spice lets talk about it!</div><br /><div></div><br /><div>Our good friend Branford who makes his own line of marinades, hot sauces, and barbecue sauces recently came out with a new cilantro sauce. We must say that is tasted better than it sounded and we wish Branford from BranfordsOrginals web site great success with this new creation!</div><br /><div>Cilantro is from the parsley family but has an entirely different taste so we try not to use the two terms together much. Two terms that can be used together are corainder and cilantro. Actually the leaves from the corainder herb plant are called cilantro. The corainder plant that develop more slowly produce the leaves we harvest as cilantro. The plants that are allowed to develop longer have their seeds used as corainder seeds.</div><br /><div>Cilantro is very popular in Mexico, Asia, and Italy as a garnish for delicious salsa, sauces for chicken and pork, and other great cuisines. Cilantro is usually added to recipes at the end to preserve its flavor.<br /></div><div>Below is our favorite cilantro recipe!</div><br /><div></div><br /><div>Ingredients:</div><br /><div>4 pork chops, trimmed of excess fat</div><br /><div>Salt and pepper, to taste</div><br /><div>1 tablespoon vegetable oil</div><br /><div>1 bunch fresh cilantro, coarsely chopped and divided</div><br /><div>1/2 red onion, chopped</div><br /><div>Salt and pepper to taste</div><br /><div>2 teaspoons ground cumin, divided</div><br /><div>2 teaspoons chili powder, divided</div><br /><div>2 medium tomatoes, coarsely chopped<br /><br />Directions:<br />Heat vegetable oil in large non-stick skillet. Rub pork chops with salt and pepper. Place on hot skillet. Sear each side 2-3 minutes. Meanwhile, place half of the chopped cilantro, red onions, half the cumin, half the chili powder, and salt and pepper in bottom of crockpot. Place seared pork chops on top. Place chopped tomatoes, remaining cilantro, remaining cumin, remaining chili powder, and salt and pepper on top of pork chops. Cook on HIGH for 3-4 hours. Serve with Spanish flavored rice and steamed broccoli. </div><br /><div></div><br /><div>Have A Spicy Day!</div><br /><div></div><br /><div>Sincerely,</div><br /><div></div><br /><div>Stephen C. Sharp</div><br /><div>FloridaHerbHouse</div><br /><div>SharpWebLabs</div><br /><div></div>FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com1tag:blogger.com,1999:blog-6410207485870472009.post-86853234183351537082009-03-12T14:26:00.000-07:002009-03-13T07:17:58.326-07:00Fenugreek Seed Powder - March Herb Of The MonthHappy Thursday <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Bloggers</span>!<br /><br />With this crazy recession and other horrible events <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">occurring</span> real time we pray for all who are suffering during these very hard times. Our sales at our nutrition wholesale discount stores <a href="http://www.sharpweblabs.com/">http://www.sharpweblabs.com/</a>, <a href="http://www.floridaherbhouse.com/">http://www.floridaherbhouse.com/</a>, and <a href="http://www.kissmybees.com/">http://www.kissmybees.com/</a> are down but we are working extra hard to weather this nasty <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">economical</span> storm.<br /><br />For March <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Fenugreek</span> has won our approval for our best selling herb. We have moves several hundred pound of this <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">fantastic</span> herb off our shelves this month. For those who are focusing their attention on health and well-being as so many are during these troubled times we are here to help you with any question you may have about our 700+ herbs, spices, seaweeds, seasonings, tinctures, and more!<br /><br />We believe the rise in <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Fenugreek</span> sales are due in part to many people simply switching to all natural health and healing alternatives. The maple aroma and flavor of <span id="SPELLING_ERROR_6" class="blsp-spelling-error">fenugreek</span> has led to its use in many baked goods, chutneys, confections, and imitation maple syrup. For culinary purposes, seeds are ground and used in curries. Young seedlings and other portions of fresh plant material are eaten as vegetables. The plant is quite nutritious, being high in proteins, ascorbic acid, niacin, and potassium.<br /><br /><span id="SPELLING_ERROR_7" class="blsp-spelling-error">Fenugreek</span> is also used as a livestock feed. <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Fenugreek</span> is generally recognized as safe for human consumption as a spice or natural seasoning and as a plant extract. <span id="SPELLING_ERROR_9" class="blsp-spelling-error">Fenugreek</span> also appears to be the herb that is most often used to increase milk supply. It is an excellent <span id="SPELLING_ERROR_10" class="blsp-spelling-error">galactagogue</span>, and has been used as such for centuries. Mothers generally notice an increase in production 24-72 hours after starting the herb, but it can take two weeks for others to see a change. Dosages of 3000mg-4000<span id="SPELLING_ERROR_11" class="blsp-spelling-error">mg's</span> per day are common. One way to determine if you're taking the correct dosage is to slowly increase the amount of <span id="SPELLING_ERROR_12" class="blsp-spelling-error">fenugreek</span> until your sweat and urine begin to smell like maple syrup. If you're having problems with any side effects, discontinue use.<br /><br /><span id="SPELLING_ERROR_13" class="blsp-spelling-error">Fenugreek</span> can be used either short-term to boost milk supply or long-term to augment supply and/or pumping yields. There are no studies indicating problems with long-term usage. Per Kathleen Huggins "Most mothers have found that the herb can be discontinued once milk production is stimulated to an appropriate level. Adequate production is usually maintained as long as sufficient breast stimulation and emptying continues"<br /><br /><br /><span id="SPELLING_ERROR_14" class="blsp-spelling-error">SharpWebLabs</span>.comFloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-90919936809722214332009-02-01T11:19:00.000-08:002009-02-01T11:31:42.373-08:00Buy Coriander For Your Diet!Hello Bloggers!<br /><br />Happy Sunday to all! Go Cardinals! Anyway just a quick note on one of our very popular spices Coriander.<br /><br />Did you know that Coriander was one of the first known spices to be used in the world? Yes it is one of the oldest documented spices in use today! Imagine if that little plant could talk! :-) We use Corainder in many of our recipes as well as sell lots of it in our herb store. We sell the organic Coriander powder here http://www.sharpweblabs.com/shop/coriander-seed-powder-organic-p-1632.html for $8.99 per pound. It comes packed in our reusable and resealable foil flavor savor bags.<br /><br />The powdered version is used often for diet drinks believe it or not. Yes you can maybe help shed a few pounds with a fresh health smoothie with Coriander. Sounds funny though I will say! Try your next veggie or fruit smoothie with a little Coriander, Cinnamon, and Green Tea! Get all your specialty herbs and spices organic and all natural at www.FloridaHerbHouse.com or www.SharpWebLabs.com! We would love to talk to you!<br /><br />Coriander is from the carrot and parsley plant family. It is actually called Chinese Parsley to many. The seeds and leaves can be eaten but they have different tastes. Coriander is quite nutritious, being rich in Vitamin C, calcium phosphorus and beta carotene. Research carried out in the United States suggests that Coriander may be beneficial for lowering blood-cholesterol. In lab experiments carried out with diabetic mice, Coriander also showed the effect of lowering blood sugar level. Coriander even contains antibiotic substances that can prevent some forms of food poisoning.<br /><br />Sincerely,<br /><br />Stephen C. Sharp<br />www.FloridaHerbHouse.com<br />www.SharpWebLabs.comFloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-33224475153023545162009-01-25T14:16:00.003-08:002009-01-25T14:26:27.026-08:00Gourmet Cooking With Allspice At The Florida Herb HouseAllspice should be renamed "<span class="blsp-spelling-error" id="SPELLING_ERROR_0">MoSpice</span>" or maybe "<span class="blsp-spelling-error" id="SPELLING_ERROR_1">HeavenSpice</span>" or even "<span class="blsp-spelling-error" id="SPELLING_ERROR_2">FavSpice</span>". Of all the hundreds of wholesale herbs and spices in our huge store at <a href="http://www.sharpweblabs/">www.<span class="blsp-spelling-error" id="SPELLING_ERROR_3">SharpWebLabs</span></a> com and <a href="http://www.floridaherbhouse.com/">www.FloridaHerbHouse.com</a> the one that we sell the most of around winter and holiday season is Allspice. What is it with this spice? Everyone seems to "<span class="blsp-spelling-error" id="SPELLING_ERROR_4">ahhh"</span> and "<span class="blsp-spelling-error" id="SPELLING_ERROR_5">ooooohh"</span> when they get a good whiff of our fresh organic Allspice herb or powder. The funny thing is so many do not even know where allspice c<span class="blsp-spelling-error" id="SPELLING_ERROR_6">omes</span> from or what plant it belongs to. Well here we go:<br /><br />Allspice is the unripened fruit of a small evergreen tree called <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Pimenta</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Dioica</span>. The berries are picked from the tree and sun-dried into pea-size balls with a dark, brownish-red color. Contrary to popular belief, allspice is not a blend of "all spices." It does however, have a naturally inherent sweet and spicy flavor reminiscent of cloves, cinnamon, nutmeg and hot pepper. The pungent spice is one of the most important ingredients of Caribbean cuisine where it's used in Jamaican jerk seasoning and soups, stews and curries. Allspice is also a common ingredient in cakes, cookies and pies as well as ketchup, pickles and sausage.<br /><br />Allspice is the only spice that is grown exclusively in the Western Hemisphere. The evergreen tree that produces the allspice berries is indigenous to the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">rainforests</span> of South and Central America where it grows wild. Unfortunately the wild trees were cut down to harvest the berries and few remain today. There are plantations in Mexico and parts of Central America but the finest allspice comes from Jamaica where the climate and soil are best suited to producing the aromatic berries.<br /><br />Store in an air-tight container in a cool, dark place. Ground allspice stays fresh for up to six months. Whole berries last up to a year.<br /><br />Allspice is worthy addition to your spice rack as it complements a wide variety of sweet to savory recipes. Try adding whole berries to chicken and pork marinades or simmering stews and pot roasts. Mix ground allspice with ground beef for more flavorful hamburgers and meatloaf, or simply add a pinch to your barbecue and tomato sauces. Allspice can also give a distinctive touch to desserts like applesauce, angel food cake and oatmeal cookies.<br /><br />Substitution Tips: One teaspoon of ground allspice is equivalent to approximately five whole berries.• Use an equal amount of allspice as a substitute for cloves.• Substitute one teaspoon of allspice with 1/2 tsp cinnamon plus 1/2 tsp ground cloves OR 1/2 tsp ground cinnamon, 1/4 tsp ground cloves plus 1/4 tsp ground nutmeg.<br /><br />BUY ALLSPICE CERTIFIED ORGANIC ON SALE TODAY!<br /><a href="http://www.sharpweblabs.com/">www.SharpWebLabs.com</a><br /><br />Sincerely,<br /><br />Stephen C. Sharp<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_10">SharpWebLabs</span>.com<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_11">FloridaHerbHouse</span>.comFloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-20709903034170510662009-01-25T14:08:00.001-08:002009-01-25T14:14:11.253-08:00Starting Your Own Herb Garden - The Easy Herbs!Happy Sunday <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bloggers</span>!<br /><br />If you have had a chance to browse of huge inventory of over 500 premium and organic herbs and gourmet cooking spices at <a href="http://www.sharpweblabs.com/">www.SharpWebLabs.com</a> and <a href="http://www.floridaherbhouse.com/">www.FloridaHerbHouse.com</a> then you must know how busy we are. For those of you wanting to try a little organic or non-organic herb growing of your own here are some helpful tip on good starter herbs by Kat <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Yares</span>.<br /><br />Herbs can be the easiest produce to grow organically. Like all organic gardens, an herb garden starts with good soil. Once you have achieved that, raising most herbs will be a piece of cake. Herbs can be planted outdoors in smaller spaces than a vegetable garden would take. Many herbs can also be grown in containers, which can be brought inside at the end of regular growing season for a year-round harvest.<br /><br />Preparing for an herb garden is basically the same as preparing for any other type of organic garden. First, enrich the soil by adding compost or other organic nutrients. Second, choose strong seedlings or if planting by seed, thin the young plants to allow for optimum growth. Third, use mulch to control weeds. Fourth, use only organic pesticides and companion planting to deter the insect population.<br /><br />Below, I’<span class="blsp-spelling-error" id="SPELLING_ERROR_2">ve</span> listed ten popular cooking herbs along with the best conditions for growing them and the best times to harvest.<br /><br />Basil - This annual plant grows to a height of about two feet. It prefers full sun and rich soil. Basil should be planted where it has some protection from strong winds. Basil can be harvested when the plant has first reached full growth. Clip leaves and stems from the top three or four inches of the plant. Using this method will allow for several harvests over the growing season.<br /><br />Chives - This perennial is best grown in clumps and at maturity will reach a height of approximately 18 inches. Chives thrive in full sun and heavily nurtured soil, so extra compost and mulch is necessary. Chives should be divided every year, so plan on extra space. Chives can be harvested at any time during the season, as the tender leaves are what are most often used in cooking.<br /><br />Dill - Another annual that is also best grown in clumps. Reaching a height of around 3 feet, dill should be planted where they do not shade other plants. The leaves of the dill plant can be harvested during the growing season as needed, while the fruiting umbels are harvested when the fruit is fully formed but not yet brown.<br /><br />Marjoram - Marjoram is a perennial that must be grown as an annual in areas where freezing is common during the winter months. Marjoram should be started from seed in peat pots or other growing medium in late winter and transplanted as early in the spring as possible to a permanent location outside. Marjoram grows to a height of between one and two feet. Harvest when the plants begin to bloom by cutting back several inches from the flower heads. Several cuttings can be made before season’s end.<br /><br />Parsley - Parsley is a biennial, but the leaves of the plant can be harvested anytime during the first season once the plant has neared maturity. Parsley is slow to germinate, and the seed should be soaked overnight before planting in a partially shaded area.<br /><br />Rosemary - A perennial plant that after a few years will become an ever producing shrub, with rosemary, you must take care to choose a location where it will have plenty of room to grow. Rosemary will grow in poor soil provided it is fertilized with ample lime and full sun. Harvest after the plant has reached full growth of approximately three foot tall.<br /><br />Sage - Another perennial that should be started indoors in late winter and transplanted when two to three inches tall, sage is a great choice for your organic herb garden. Outdoors sage prefers full sun and sandy soil. Harvest the leaves before the plant blooms and again at the end of the growing season. Sage should be replanted every three or four years, as older plants tend to become woody.<br /><br />Savory - An annual herb that prefers full sun and rich, mostly dry, soil. Savory can be harvested at any time during the season for immediate use. For drying, savory should be harvested by cutting the top six inches of the plant after is has flowered.<br /><br />Thyme - A perennial that should be started indoors and transplanted when the plants reach two to three inches. Thyme does best in full sun and sandy, sweet soil and grows to around 18 inches in height. Harvest by cutting the top six inches from the plant when it is in bloom.<br /><br />Oregano - Oregano is a perennial plant that grows to around 20 inches tall. Oregano is simple to grow provided it has full sun and fairly dry soil. Harvest a few leaves for immediate use once the plant has reached near maturity. For drying, harvest at the end of the season.<br /><br />Most herbs can be used either fresh or dried. Chives are the exception, as they tend to lose their flavor when allowed to dry. Fulfill all your culinary needs and medicinal herb and spice needs at our huge store <a href="http://www.sharpweblabs.com/">www.SharpWebLabs.com</a> and <a href="http://www.floridaherbhouse.com/">www.FloridaHerbHouse.com</a>! Over 1000 natural products on sale!<br /><br />Kat Y.FloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0tag:blogger.com,1999:blog-6410207485870472009.post-7780400480015991272009-01-20T12:37:00.000-08:002009-01-23T20:20:19.610-08:00Got Constipation? - Try Some Basil!Hello Blogger Friends!<br /><br /><br /><br />Today we want to talk a very powerful and common household herb called Basil. Most people have heard of and do have Basil in their spice cabinet but did you know that Basil can help with digestion and constipation? We sell more organic Basil cooking spice than most stores around and wish to share its little known secrets with you. If you want to try our fresh basil leaf then please navigate to our main stores at <a href="http://www.floridaherbhouse.com/">www.floridaherbhouse.com</a> or <a href="http://www.sharpweblabs.com/">www.sharpweblabs.com</a>.<br /><br /><br /><br />Did you know?<br />In India Basil seeds were used to help with diarrhea, mucous discharges, <a href="http://www.truestarhealth.com/Notes/1195002.html">constipation</a>, and as a general demulcent (soothes mucous membranes). The leaves were used for <a href="http://www.truestarhealth.com/Notes/1037005.html">indigestion</a> and skin disorders. In traditional Thai herbalism, the plant is used for <a href="http://www.truestarhealth.com/Notes/1197005.html">coughs</a>, skin disorders, and intestinal problems. The seed is used as a bulk-forming laxative and diuretic.<br /><br /><br /><br />How much basil is usually taken?<br />A tea can be made by steeping 1 teaspoon of basil leaves in one cup of water for ten minutes. Three cups of this tea can be drunk per day. Capsules of basil can be taken in the amount of 2.5 grams per day. The volatile oil can be taken internally in the amount of 2 to 5 drops three times per day.<br /><a name="Side-Effects"></a><br />Are there any side effects or interactions with basil?<br />Although concerns have been raised about the possible cancer-causing effects of estragole, a component found in variable amounts in basil volatile oil, small amounts of basil would not seem to pose a significant threat. However, because some herbal books suggest that estragole may be potentially carcinogenic and has been thought to stimulate uterine contractions, some herbal experts feel it may be best for pregnant or breast-feeding women to avoid use of the herb, especially the volatile oil. People with serious kidney or liver damage should not use basil volatile oil internally, as they could theoretically have trouble eliminating it from their bodies. However, use of basil as a seasoning in food is unlikely to be of concern. At the time of writing, there were no well-known drug interactions with basil.<br /><br /><br /><br />Growing Your Own Basil:<br />Basil is a simple plant to grow, its only major requirements being full sun and frequent water. Its attractive scent and flavor has made it the most useful herb in my summer kitchen. Although most varieties are grown for their culinary uses, several varieties have compact habits or purple foliage and are useful as ornamental plants, too. Most garden centers sell transplants of basil (typically the Italian varieties bred for culinary use) in the spring. But to get the most interesting varieties, I start mine from seed indoors, four to six weeks before I plan to transplant them into the garden. I sprinkle the seeds on the surface of a soil less medium in small flats or seed-starting pans and cover them with plastic wrap. I keep the flats warm but out of direct sun. When the first seed sprouts, I remove the plastic and place the flat either in direct light or 2 to 3 inches below grow lights. Since basil seedlings cannot tolerate over watering, I don't water them the first day after removing the plastic, and I'm careful to allow the growing medium to almost dry out between watering's.<br /><br /><br />As the plants grow, feed them with a liquid fertilizer once a week. When the seedlings have developed their first set of true leaves, usually two to three weeks after germination, I transplant them into 2- or 2-1/2-inch pots. Two to three weeks later, I begin hardening off the plants, which means putting them outside during the day when temperatures are warmest to get them used to outdoor temperatures and weather. Eventually I will leave them outside overnight, but only when I'm sure there won't be any frost. Try some fresh organic BASIL LEAF today on sale at our super herb store <a href="http://www.sharpweblabs.com/">http://www.sharpweblabs.com</a> or <a href="http://www.floridaherbhouse.com/">www.FloridaHerbHouse.com</a>! Have a healthy day!<br /><br /><br /><br />Sincerely,<br />Kelly Oliver<br />HerbalistFloridaHerbHouse.comhttp://www.blogger.com/profile/04160832780716486032noreply@blogger.com0