Ground Cloves add spicy depth to gingerbread, cookies, applesauce, muffins, cakes, and other sweets. It’s a secret ingredient in barbecue and cocktail sauces. Blend Ground Cloves with maple syrup and drizzle over cooked sweet potatos and winter squash. Add a few Whole Cloves to bean and split pea soups (remove before serving). Eugenol (clove oil) […]

Cinnamon, (Cinnamomum cassia), 2-3/4″ stick, Indonesia, a/k/a canela, cassia. Cinnamon is the dried inner bark of a tropical evergreen tree, of which there are about 100 different species, all with similar aromatic properties. A cinnamon stick is formed from a scrolled portion of bark. It is usually sprinkle it on toast, stir it into hot […]

Chamomile (Matricaria chamomilla), flower, whole, Egypt, a/k/a German chamomile, Hungarian chamomile, and Manzanilla, not to be confused with Roman chamomile (Chamaemelum nobile). The chamazulene in this flower has antiallergenic and anti-inflammatory properties and it works along with other components against inflammation, allergies, muscle spasms and certain fungi and bacteria. Ingesting Roman chamomile sometimes induces allergic […]

Cayenne (Capsicum annuum [Solanaceae]), powder, (40,000 Heat Units), India a/k/a hot pepper, Tabasco pepper, capsicum and paprika. Cayenne is a cultivar of C. annuum and its heat is primarily due to 33 to 95% capsaicin of the total capsaicinoid content. The use of ground sweet peppers as a product called paprika reputedly dates to an […]

Calendula (Calendula officinalis), dried whole flower, Egypt. Also known as Maravilla, Souci, Pot Marigold, Golds and Ruddles. The carotenoid-rich yellow to orange petals of this annual daisy were once used to color butter, cheeses, and custards, to thicken soups, to add a pleasant, spicy taste to salads, and to substitute for expensive imported saffron. The […]