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Botanical Name: Elettaria cardamomum (L.) MatonOrigin: Central AmericaKosher: KSA CertifiedCommon Name: CardamomPlant Part: Seed
Try cardamom in cakes, cookies and pies, stews and loaves, meat and vegetable pies, fruit salads and desserts (like baked apple), mulled wine, grape jelly, pickles, sausage seasoning, soups (especially split pea soup), and with sweet potatoes, carrots and squash.
A natural, nutritious substitute for cocoa or chocolate. Carob looks, and tastes somewhat like cocoa, yet contains higher amounts of natural sugar, (requiring you to use little additional sweetener with it), much less fat, several minerals, and no caffeine.
Well-loved by cats and prized by traditional European and American herbalists, this member of the mint family makes a pleasant herbal tea that is soothing to the tummy and is often used with children.
Directions: To use as a tea, pour 1 cup boiling water over 1 tsp. of herb, cover and steep 3-5 minutes.
Many cooks consider salt a flavor enhancer; celery adds another dimension. Use this convenient blend of sea salt and ground celery seed in place of salt in most any dish.
Try this distinct, pungent taste ground in gravies and sauces, soups, stews, tomato juice, stuffings, and vegetable, egg, and meat dishes. The whole seed adds interesting texture as well as taste to breads, pickles, sauerkraut, and side salads (like slaw and carrot salads). In many dishes that call for fresh celery, celery seed whole or ground can be conveniently substituted.
Try this distinct, pungent taste ground in gravies and sauces, soups, stews, tomato juice, stuffings, and vegetable, egg, and meat dishes. The whole seed adds interesting texture as well as taste to breads, pickles, sauerkraut, and side salads (like slaw and carrot salads).
In many dishes that call for fresh celery, celery seed whole or ground can be conveniently substituted.
