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There are 94 products.

Showing 25-36 of 94 item(s)

Ceylon cinnamon spice - sticks

Ceylon cinnamon spice - sticks

Price €2.10 SKU: Z 12
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Ceylon cinnamon spice - sticks</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packaging of 10 grams of this spice.</span></strong></span></h2> <p>Cinnamon is a spice used by many different cultures as seasoning for savory and sweet foods. There are different varieties of cinnamon. Ceylon cinnamon (also known as <em>Cinnamon zeylanicum</em>) and cinnamon cassia are the most common. Cinnamon cassia is more common. It may already be in your spice cabinet. But Ceylon cinnamon is different from other varieties. It has a distinctive shape, lighter color, and delicate taste. It also has properties that contribute to many health benefits.</p> <h3>Potential for diabetes treatment</h3> <p>Cinnamon is considered as an alternative treatment for diabetes mellitus. In one study, Ceylon cinnamon brought insulin levels in diabetic rats to close to normal levels. Other studies support the idea that Ceylon cinnamon is useful for diabetes treatment.</p> <p>Ceylon cinnamon stimulates insulin-like activity. It reduces insulin resistance in the body. This helps glucose metabolize in the liver, according to research. Ceylon cinnamon is a promising treatment for people looking for alternatives to synthetic insulin therapy. To use cinnamon as an insulin stabilizer, at least 120 milligrams per day are recommended.</p> <h3>Contains cancer-fighting enzymes</h3> <p>Ceylon cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects. These properties mean Ceylon cinnamon supports your immune health. Ceylon cinnamon was part of a study that showed it enhanced antioxidant enzyme activity. This means it may prevent or treat certain types of cancer.</p> <p>This is good news for people who are looking for dietary supplements that can help prevent their cancer from growing. You shouldn’t experiment with cinnamon to treat your cancer without speaking to your oncologist first.</p> <h3>Helps manage blood pressure</h3> <p>All varieties of cinnamon contain cinnamic acid. It has anti-inflammatory effects. The anti-inflammatory property helps blood flow through the body and puts less strain on the heart.</p> <p>Research on Ceylon cinnamon dates back to 1975. The research concluded Ceylon cinnamon could help blood pressure. Weakening of the heart due to problems in the cardiovascular system often causes heart disease. Ceylon cinnamon supports cardiovascular function and contributes to healthy heart function.</p> <h3>Aids in Alzheimer’s prevention</h3> <p>Cinnamon appears to improve how the brain responds to insulin. The metabolic effect also makes Ceylon cinnamon useful in neurological conditions, like Alzheimer’s disease, researchers theorize. Studies that show a connection between diabetes and Alzheimer's support the idea Ceylon cinnamon may help halt Alzheimer’s onset.</p> <p>Ceylon cinnamon may help control high blood glucose levels in the brain. Hyperglycemic episodes happen in people with diabetes mellitus. This can contribute to cognitive decline. Cinnamon’s properties help make sure blood glucose levels don’t rise too fast.</p>
Z 12
Ceylon cinnamon spice - sticks

Ceylon cinnamon spice - sticks

Ceylon cinnamon spice - minced

Price €2.10 SKU: Z 12
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Ceylon cinnamon spice - <span class="tlid-translation translation"><span title="" class="alt-edited">minced</span></span></strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packaging of 10 grams of this spice.</span></strong></span></h2> <p>Cinnamon is a spice used by many different cultures as seasoning for savory and sweet foods. There are different varieties of cinnamon. Ceylon cinnamon (also known as <em>Cinnamon zeylanicum</em>) and cinnamon cassia are the most common. Cinnamon cassia is more common. It may already be in your spice cabinet. But Ceylon cinnamon is different from other varieties. It has a distinctive shape, lighter color, and delicate taste. It also has properties that contribute to many health benefits.</p> <h3>Potential for diabetes treatment</h3> <p>Cinnamon is considered as an alternative treatment for diabetes mellitus. In one study, Ceylon cinnamon brought insulin levels in diabetic rats to close to normal levels. Other studies support the idea that Ceylon cinnamon is useful for diabetes treatment.</p> <p>Ceylon cinnamon stimulates insulin-like activity. It reduces insulin resistance in the body. This helps glucose metabolize in the liver, according to research. Ceylon cinnamon is a promising treatment for people looking for alternatives to synthetic insulin therapy. To use cinnamon as an insulin stabilizer, at least 120 milligrams per day are recommended.</p> <h3>Contains cancer-fighting enzymes</h3> <p>Ceylon cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects. These properties mean Ceylon cinnamon supports your immune health. Ceylon cinnamon was part of a study that showed it enhanced antioxidant enzyme activity. This means it may prevent or treat certain types of cancer.</p> <p>This is good news for people who are looking for dietary supplements that can help prevent their cancer from growing. You shouldn’t experiment with cinnamon to treat your cancer without speaking to your oncologist first.</p> <h3>Helps manage blood pressure</h3> <p>All varieties of cinnamon contain cinnamic acid. It has anti-inflammatory effects. The anti-inflammatory property helps blood flow through the body and puts less strain on the heart.</p> <p>Research on Ceylon cinnamon dates back to 1975. The research concluded Ceylon cinnamon could help blood pressure. Weakening of the heart due to problems in the cardiovascular system often causes heart disease. Ceylon cinnamon supports cardiovascular function and contributes to healthy heart function.</p> <h3>Aids in Alzheimer’s prevention</h3> <p>Cinnamon appears to improve how the brain responds to insulin. The metabolic effect also makes Ceylon cinnamon useful in neurological conditions, like Alzheimer’s disease, researchers theorize. Studies that show a connection between diabetes and Alzheimer's support the idea Ceylon cinnamon may help halt Alzheimer’s onset.</p> <p>Ceylon cinnamon may help control high blood glucose levels in the brain. Hyperglycemic episodes happen in people with diabetes mellitus. This can contribute to cognitive decline. Cinnamon’s properties help make sure blood glucose levels don’t rise too fast.</p>
Z 12
Ceylon cinnamon spice - sticks

Brazilian pepper spice - whole

Brazilian pepper spice - whole

Price €2.10 SKU: Z 8
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Brazilian pepper spice - whole</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packaging of 10 grams of this spice.</span></strong></span></h2> <p><span style="color:#000000;"><i><b>Schinus terebinthifolius</b></i><span> is a species of </span>flowering plant<span> in the </span>cashew<span> family, </span>Anacardiaceae<span>, that is native to subtropical and tropical South America (southeastern Brazil, northern Argentina, and Paraguay). It is found in these states of Brazil: Alagoas, Bahia, Espírito Santo, Mato Grosso do Sul, Minas Gerais, Pernambuco, Paraná, Rio de Janeiro, Rio Grande do Norte, Rio Grande do Sul, Santa Catarina, São Paulo, and Sergipe. Common names include </span><b>Brazilian peppertree</b><span>,</span><b>aroeira</b><span>, </span><b>rose pepper</b><span>, </span><b>broadleaved pepper tree</b><span>,</span><span> </span><b>wilelaiki</b><span> (or wililaiki),</span><span> </span><b>Christmasberry</b><span>,</span><span>and </span><b>Florida Holly.</b></span></p> <h2><span class="mw-headline" id="Description">Description</span></h2> <p>Brazilian peppertree is a sprawling shrub or small tree, with a shallow root system, reaching a height of 7–10 m. The branches can be upright, reclining, or nearly vine-like, all on the same plant. Its plastic morphology allows it to thrive in all kinds of ecosystems: from dunes to swamps, where it grows as a semiaquatic plant. The leaves are alternate, 10–22 cm long, pinnately compound with (3–) 5–15 leaflets; the leaflets are roughly oval (lanceolate to elliptical), 3–6 cm long and 2–3.5 cm broad, and have finely toothed margins, an acute to rounded apex and yellowish veins. The leaf rachis between the leaflets is usually (but not invariably) slightly winged. The plant is dioecious, with small white flowers borne profusely in axillary clusters. The fruit is a drupe 4–5 mm diameter, carried in dense clusters of hundreds.</p>
Z 8
Brazilian pepper spice - whole

Barberry - whole fruit (dried)

Barberry - miced

Price €1.26 SKU: Z 14
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Barberry - minced</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packaging of 10 grams of this spice.</span></strong></span></h2> <p><span style="color:#000000;"><i><b>Berberis vulgaris</b></i><span>, also known as </span><b>common barberry</b><span>,</span><span> </span><b>European barberry</b><span> or simply </span><b>barberry</b><span>, is a </span>shrub<span> in the genus </span><i>Berberis</i><span>. It produces edible but sharply acidic berries, which people in many countries eat as a tart and refreshing fruit. <span>The shrub is native to central and southern </span>Europe<span>, northwest </span>Africa<span> and western </span>Asia<span>;</span><span> it is also </span>naturalised<span> in northern Europe, including the </span>British Isles<span> and </span>Scandinavia<span>, and </span>North America<span>. In the </span>United States<span> and </span>Canada<span>, it has become established in the wild over an area from </span>Nova Scotia<span> to </span>Nebraska<span>, with additional populations in </span>Colorado<span>, </span>Idaho<span>, </span>Washington State<span>, </span>Montana<span>, and </span>British Columbia<span>.</span><span> Although not naturalised, in rural </span>New Zealand<span> it has been widely cultivated as a hedge on farms. It is cultivated for its fruits in many countries.</span></span></span></p> <h2><span class="mw-headline" id="Description">Description</span></h2> <p>It is a deciduous shrub growing up to 4 metres (13 ft) high. The leaves are small oval, 2–5 centimetres (0.79–1.97 in) long and 1–2 centimetres (0.39–0.79 in) broad, with a serrated margin; they are borne in clusters of 2–5 together, subtended by a three-branched spine 3–8 mm long. The flowers are yellow, 4–6 millimetres (0.16–0.24 in) across, produced on 3–6 centimetres (1.2–2.4 in) long panicles in late spring. The fruit is an oblong red berry 7–10 millimetres (0.28–0.39 in) long and 3–5 millimetres (0.12–0.20 in) broad, ripening in late summer or autumn; they are edible but sour.</p> <h2><span class="mw-headline" id="Culinary_uses">Culinary uses</span></h2> <p>The berries are edible and rich in vitamin C, though with a very sharp flavor; the thorny shrubs make harvesting them difficult, so in most places, they are not widely consumed. They are an important food for many small birds, which disperse the seeds in their droppings.</p> <p>In Europe, the berries have been traditionally used as an ingredient in making jam. The berries are high in pectin which makes the jam congeal as it cools after having been boiled. In southwestern Asia, especially Iran, the berries are used for cooking, as well as for jam-making. In Iran, barberries are commonly used as a currant in rice pilaf.</p> <p><i>Zereshk</i> or <i>sereshk</i> is the Persian name for the dried fruit of <i>Berberis</i> spp., specially that of <i>Berberis integerrima</i> 'Bidaneh', which is widely cultivated in Iran. Iran is the largest producer of <i>zereshk</i>.</p> <p>The South Khorasan province in Iran is the main area of <i>zereshk</i> and saffron production in the world, especially around Birjand and Qaen. About 85% of production is in Qaen and about 15% in Birjand. There is evidence of cultivation of seedless barberry in South Khorasan two hundred years ago. A garden of <i>zereshk</i> is called <i>zereshk-estan</i>. Zereshk is widely used in cooking, imparting a tart flavor to chicken dishes. It is usually cooked with rice, called <i>zereshk polo</i>, and provides a nice meal with chicken.</p>
Z 14
Barberry - whole fruit (dried)

Ginger spice - minced

Ginger spice - minced

Price €1.26 SKU: Z 24
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Ginger spice - minced</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packaging of 10 grams of this spice.</span></strong></span></h2> <p><b>Ginger</b> (<i>Zingiber officinale</i>) is a flowering plant whose rhizome, <b>ginger root</b> or ginger, is widely used as a spice and a folk medicine.</p> <p>It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about a meter tall bearing narrow leaf blades. The inflorescencesbear pale yellow with purple flowers and arise directly from the rhizome on separate shoots. <span>Ginger is in the </span>family<span> </span>Zingiberaceae<span>, to which also belong </span>turmeric<span> (</span><i>Curcuma longa</i><span>), </span>cardamom<span> (</span><i>Elettaria cardamomum</i><span>), and </span>galangal<span>. Ginger originated in the </span>tropical rainforests<span> from the </span>Indian subcontinent<span> to </span>Southern Asia<span> where ginger plants show considerable </span>genetic variation<span>.</span><span> As one of the first spices exported from the Orient, ginger arrived in </span>Europe<span> during the </span>spice trade<span>, and was used by </span>ancient Greeks<span> and </span>Romans<span>.</span><span> The distantly related </span>dicots<span> in the genus </span><i>Asarum</i><span> are commonly called wild ginger because of their similar taste.</span></p> <p><span>Ginger likely originated as ground flora of tropical lowland forests in regions from the Indian subcontinent to southern Asia,</span><span> where its cultivation remains among the world's largest producers, including India, China, and other countries of southern Asia (see Production). Numerous wild relatives are still found in these regions,</span><span> and in tropical or </span>subtropical<span> world regions, such as </span>Hawaii<span>, </span>Japan<span>, </span>Australia<span>, and </span>Malaysia.</p> <p>Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger herb tea, to which honey may be added. Ginger can be made into candy or ginger wine.</p> <p>Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.</p> <p>Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.</p> <p>Evidence that ginger helps alleviate nausea and vomiting resulting from chemotherapy or pregnancy is inconsistent. It is not recommended for any clinical uses or for nausea. There is no clear evidence of harm from taking ginger during pregnancy, although its safety has not been established. Ginger is not effective for treating dysmenorrhea, and there is no evidence for it having analgesic properties.</p> <p>Allergic reactions to ginger generally result in a rash. Although generally recognized as safe, ginger can cause heartburn and other side effects, particularly if taken in powdered form. It may adversely affect individuals with gallstones and may interfere with the effects of anticoagulants, such as warfarin or aspirin.</p>
Z 24
Ginger spice - minced

Spice Flax medicinal and...

Spice Flax medicinal and...

Price €1.70 SKU: Z 34
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Flax medicinal and healthy</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packaging of 10 grams of this spice.</span></strong></span></h2> <p><span style="color:#000000;"><b>Flax</b><span> (</span><i>Linum usitatissimum</i><span>), also known as </span><b>common flax</b><span> or </span><b>linseed,</b><span> is a member of the genus </span><i>Linum</i><span> in the family </span>Linaceae<span>. It is a food and fiber crop cultivated in cooler regions of the world. The textiles made from flax are known in the Western countries as </span>linen<span>, and traditionally used for bed sheets, underclothes, and table linen. The oil is known as </span>linseed oil<span>. In addition to referring to the plant itself, the word "flax" may refer to the unspun fibers of the flax plant. The plant species is known only as a cultivated plant,</span><span> and appears to have been domesticated just once from the wild species </span><i>Linum bienne</i><span>, called pale flax.</span></span></p> <p>Several other species in the genus <i>Linum</i> are similar in appearance to <i>L. usitatissimum</i>, cultivated flax, including some that have similar blue flowers, and others with white, yellow, or red flowers. Some of these are perennial plants, unlike <i>L. usitatissimum</i>, which is an annual plant.</p> <p>Cultivated flax plants grow to 1.2 m (3 ft 11 in) tall, with slender stems. The leaves are glaucous green, slender lanceolate, 20–40 mm long, and 3 mm broad.</p> <p>The flowers are pure pale blue, 15–25 mm in diameter, with five petals. The fruit is a round, dry capsule 5–9 mm in diameter, containing several glossy brown seeds shaped like an apple pip, 4–7 mm long.</p> <p>Flax is grown for its seeds, which can be ground into a meal or turned into linseed oil, a product used as a nutritional supplement and as an ingredient in many wood-finishing products. Flax is also grown as an ornamental plant in gardens. Moreover, flax fibers are used to make linen. The Latin name of the species, <i>usitatissimum,</i> means "most useful".</p> <p>Flax fibers taken from the stem of the plant are two to three times as strong as cotton fibers. Additionally, flax fibers are naturally smooth and straight. Europe and North America both depended on flax for plant-based cloth until the 19th century, when cotton overtook flax as the most common plant for making rag-based paper. Flax is grown on the Canadian prairies for linseed oil, which is used as a drying oil in paints and varnishes and in products such as linoleumand printing inks.</p> <p>Linseed meal, the byproduct of producing linseed oil from flax seeds, is used to feed livestock. It is a protein-rich feed for ruminants, rabbits, and fish.</p> <p>A 100-gram portion of ground flaxseed supplies about 534 calories (2,230 kJ), 41 g of fat, 28 g of fiber, and 20 g of protein.</p> <p>Flaxseed sprouts are edible and have a slightly spicy flavor profile. Excessive consumption of flaxseeds with inadequate amounts of water may cause bowel obstruction. In northern India, flaxseed, called <i>tisi</i> or <i>alsi</i>, is traditionally roasted, powdered, and eaten with boiled rice, a little water, and a little salt. In India, linseed oil is known as <i>alsi</i> in Hindi and <i>javas</i> in Marathi. It is mainly used in Savji curries, such as mutton (goat meat) curries.</p> <p>Whole flaxseeds are chemically stable, but ground flaxseed meal, because of oxidation, may go rancid when left exposed to air at room temperature in as little as one week. Refrigeration and storage in sealed containers will keep ground flaxseed meal for a longer period before it turns rancid. Under conditions similar to those found in commercial bakeries, trained sensory panelists could not detect differences between bread made with freshly ground flaxseed and bread made with flaxseed that had been milled four months earlier and stored at room temperature. This shows, if packed immediately without exposure to air and light, milled flaxseed is stable against excessive oxidation when stored for nine months at room temperature, and under warehouse conditions, for 20 months at ambient temperatures.</p> <p>Three natural phenolic glucosides—secoisolariciresinol diglucoside, p-coumaric acid glucoside, and ferulic acid glucoside—can be found in commercial breads containing flaxseed.</p> <p>Flax fiber is extracted from the bast beneath the surface of the stem of the flax plant. Flax fiber is soft, lustrous, and flexible; bundles of fiber have the appearance of blonde hair, hence the description "flaxen" hair. It is stronger than cotton fiber, but less elastic. The best grades are used for fabrics such as damasks, lace, and sheeting. Coarser grades are used for the manufacturing of twine and rope, and historically, for canvas and webbing equipment. Flax fiber is a raw material used in the high-quality paper industry for the use of printed banknotes, laboratory paper (blotting and filter), rolling paper for cigarettes, and tea bags.</p> <p>The use of flax fibers dates back tens of thousands of years; linen, a refined textile made from flax fibers, was worn widely by Sumerian priests more than 4,000 years ago. Industrial-scale flax fiber processing existed in antiquity. A Bronze Age factory dedicated to flax processing was discovered in Euonymeia.</p> <p>Flax mills for spinning flaxen yarn were invented by John Kendrew and Thomas Porthouse of Darlington, England, in 1787. New methods of processing flax have led to renewed interest in the use of flax as an industrial fiber.</p> <p>One study of research published between 1990 and 2008 showed that consuming flaxseed or its derivatives may reduce total and LDL-cholesterol in the blood, with greater benefits in women and those with high cholesterol.</p> <p>A meta-analysis has shown that consumption of more than 30 g of flaxseed daily for more than 12 weeks reduced body weight, body mass index (BMI), and waist circumference for persons with a BMI greater than 27. Another meta-analysis has shown that consumption of flaxseed for more than 12 weeks produced small reductions in systolic blood pressureand diastolic blood pressure Flaxseed supplementation showed a small reduction in c-reactive protein (a marker of inflammation) only in persons with a BMI greater than 30.</p>
Z 34
Spice Flax medicinal and healthy

Summer savory - spice and medicine

Summer savory - spice and...

Price €1.25 SKU: Z 42
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Summer savory - spice and medicine</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packaging of 5 grams of this spice.</span></strong></span></h2> <p><b>Summer savory</b> (<i>Satureja hortensis</i>) is among the best known of the savory genus. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor.</p> <p>This herb has lilac tubular flowers which bloom in the northern hemisphere from July to September. It grows to around 30 to 60 cm (0.98 to 1.97 ft) in height and has very slender, bronze-green leaves.</p> <p>Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as <i><i title="French language text" xml:lang="fr" lang="fr">cretonnade</i></i> (<i>cretonade</i>) which may be eaten with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as in <i><i title="French language text" xml:lang="fr" lang="fr">cretonnade</i></i>), and sometimes more subtly (as in beans, for which savory has a natural affinity). Summer savory is a characteristic ingredient of herbes de Provence. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.</p> <p>Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, providing a strong flavor to a variety of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, red sweet pepper,and summer savory. When these are mixed it is called sharena sol (<span title="Bulgarian language text" xml:lang="bg" lang="bg">шарена сол</span> 'colorful salt').</p> <p>Summer savory is used in Romanian cuisine, especially in sarmale (stuffed cabbage or grape leaf rolls).</p> <p>The plant is called <i><i title="German language text" xml:lang="de" lang="de">Bohnenkraut</i></i> in German, <i><i title="German language text" xml:lang="de" lang="de">bonenkruid</i></i> in Dutch, <i><i title="French language text" xml:lang="fr" lang="fr">sarriette</i></i> in French, <i><i title="Italian language text" xml:lang="it" lang="it">santoreggia</i></i> in Italian, <i><i title="Spanish language text" xml:lang="es" lang="es">ajedrea</i></i> in Spanish, <span title="Greek language text" xml:lang="el" lang="el">θρούμπι</span>(<i><i title="Greek-language transliteration" xml:lang="el-latn" lang="el-latn">throúbi</i></i>) in Greek, <i><i title="Polish language text" xml:lang="pl" lang="pl">cząber ogrodowy</i></i> in Polish, <span title="Bulgarian language text" xml:lang="bg" lang="bg">чубрица</span> (<i><i title="Bulgarian-language transliteration" xml:lang="bg-latn" lang="bg-latn">chubritsa</i></i>) in Bulgarian, <i><i title="Romanian language text" xml:lang="ro" lang="ro">cimbru</i></i> in Romanian, <i><i title="Hungarian language text" xml:lang="hu" lang="hu">borsikafű</i></i> in Hungarian <span title="Serbian language text" xml:lang="sr" lang="sr">чубар</span>(<i><i title="Serbian-language transliteration" xml:lang="sr-latn" lang="sr-latn">čubar</i></i>) in Serbian, and <span title="Ukrainian language text" xml:lang="uk" lang="uk">чабер</span> (chaber) in Ukrainian. Summer savory is raised from seed grown in a rich, light soil. The seeds are very slow in germinating. The early spring seedlings are often topped for fresh use in June. When the plants are in flower, they may be pulled up and dried for winter use.</p>
Z 42
Summer savory - spice and medicine

Trinidad Moruga scorpion crushed chili - 2 million SHU

Trinidad Moruga scorpion...

Price €8.00 SKU: Z 44
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Trinidad Moruga scorpion crushed chili - 2 million SHU</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packaging of 50 grams of this spice.</span></strong></span></h2> <p><span style="color:#000000;"><span>The </span><b>Trinidad Moruga scorpion</b><span> (</span><i>Capsicum chinense</i><span>) is a </span>chili pepper<span> native to the district of </span>Moruga<span> in </span>Trinidad and Tobago<span>. On February 13, 2012, </span>New Mexico State University's<span>Chile Pepper Institute identified the Trinidad Moruga scorpion as the hottest chili in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs) and individual plants with a heat of more than 2 million </span>SHUs<span>.</span><span> According to the Chile Pepper Institute, the previous record holder was the </span>Bhut jolokia<span> of India, as it never accepted the </span>Infinity chili<span> and </span>Naga Viper pepper<span> that were previous record holders per </span>Guinness World Records<span>. The current world record holder is the </span>Carolina reaper<span> with 1.64 million SHU.</span></span></p> <p><span style="color:#000000;"><span>Aside from the heat, the Trinidad Moruga scorpion has a tender fruit-like flavor, which makes it a sweet-hot combination.</span><span> The pepper can be grown from seeds in most parts of the world. In North America, the growing season varies regionally from the last spring hard frost to the first fall hard frost. Freezing weather ends the growing season and kills the plant, but otherwise they are perennials which grow all year, slowing in colder weather.</span></span></p>
Z 44
Trinidad Moruga scorpion crushed chili - 2 million SHU

Guarana spice (Paullinia cupana)

Guarana spice (Paullinia...

Price €3.00 SKU: Z 45
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Guarana spice (Paullinia cupana)</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packaging of 10 grams of this spice.</span></strong></span></h2> <p><span style="color:#000000;"><b>Guarana</b><span> (</span><span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="/ɡ/: 'g' in 'guy'">ɡ</span><span title="'w' in 'wind'">w</span><span title="/ə/: 'a' in 'about'">ə</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'r' in 'rye'">r</span><span title="/ɑː/: 'a' in 'father'">ɑː</span><span title="'n' in 'nigh'">n</span><span title="/ə/: 'a' in 'about'">ə</span></span>/</span></span><span> from the </span>Portuguese<span> </span><i>guaraná</i><span> </span><small></small><span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[ɡwaɾɐˈna]</span><span>), </span><i>Paullinia cupana</i><span>, </span>syns.<span> </span><i>P. crysan, P. sorbilis</i><span>) is a </span>climbing plant<span> in the </span>maple<span> family, </span>Sapindaceae<span>, native to the </span>Amazon basin<span> and especially common in </span>Brazil<span>. Guarana has large leaves and clusters of </span>flowers<span> and is best known for the seeds from its fruit, which are about the size of a coffee bean.</span></span></p> <h3><span class="mw-headline" id="Safety">Safety</span></h3> <p>In the United States, guarana fruit powder and seed extract have not been determined for status as "generally recognized as safe" (GRAS) by the Food and Drug Administration, but rather are approved as food additives for flavor (but not non-flavor) uses.<sup id="cite_ref-16" class="reference"></sup></p> <p>Guarana is used in sweetened or carbonated soft drinks and energy drinks, an ingredient of herbal teas or contained in dietary supplement capsules. Generally, South America obtains most of its caffeine from guarana.</p> <h3><span class="mw-headline" id="Beverages">Beverages</span></h3> <p>Brazil, the third-largest consumer of soft drinks in the world, produces several soft drink brands from guarana extract. Paraguay is also a producer of guarana soft drinks with several brands operating in its market. The word <i>guaraná</i> is widely used in Brazil and Paraguay as a reference to soft drinks containing guarana extract.</p>
Z 45
Guarana spice (Paullinia cupana)

Raw cocoa pieces - the best antioxidants

Raw cocoa pieces - the best...

Price €1.50 SKU: Z 29
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Raw cocoa pieces - the best antioxidants</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packing 10 grams of this spice.</span></strong></span></h2> <p><span style="color:#000000;"><span>The </span><b>cocoa bean</b><span> or simply </span><b>cocoa</b><span> (</span><span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'k' in 'kind'">k</span><span title="/oʊ/: 'o' in 'code'">oʊ</span><span title="/./: syllable break">.</span><span title="'k' in 'kind'">k</span><span title="/oʊ/: 'o' in 'code'">oʊ</span></span>/</span></span><span>), which is also called the </span><b>cacao bean</b><span> or </span><b>cacao</b><span>(</span><span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="'k' in 'kind'">k</span><span title="/ə/: 'a' in 'about'">ə</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'k' in 'kind'">k</span><span title="/aʊ/: 'ou' in 'mouth'">aʊ</span></span>/</span></span><span>),</span><span> is the dried and fully </span>fermented<span> </span>seed<span> of </span><i>Theobroma cacao</i><span>, from which </span>cocoa solids<span> (a mixture of nonfat substances) and </span>cocoa butter<span> (the fat) can be extracted. Cocoa beans are the basis of the sweet food preparation called </span>chocolate<span>, and of such </span>Mesoamerican<span> foods as </span><i>tejate</i><span>, a pre-Hispanic drink that also includes </span>maize<span>.</span><span>The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 80–90% of the world production of cocoa. Cocoa beans of the Criollo variety are rarer and considered a delicacy.</span><span> Criollo </span>plantations<span> have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producers of Criollo beans is Venezuela (Chuao and Porcelana). Trinitario (from </span>Trinidad<span>) is a hybrid between Criollo and Forastero varieties. It is considered to be of much higher quality than Forastero, has higher yields, and is more resistant to disease than Criollo.</span></span></p> <p>A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm (0.79 to 1.18 in) thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called <i>baba de cacao</i> in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color.</p> <p>During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily by winnowingafter roasting. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value.</p> <p>Cocoa trees grow in hot, rainy tropical areas within 20° of latitude from the Equator. Cocoa harvest is not restricted to one period per year and a harvest typically occurs over several months. In fact, in many countries, cocoa can be harvested at any time of the year.Pesticides are often applied to the trees to combat capsid bugs, and fungicides to fight black pod disease.</p> <p>Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases. Unlike most fruiting trees, the cacao pod grows directly from the trunk or large branch of a tree rather than from the end of a branch, similar to jackfruit. This makes harvesting by hand easier as most of the pods will not be up in the higher branches. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year.Harvesting occurs between three and four times weekly during the harvest season. The ripe and near-ripe pods, as judged by their colour, are harvested from the trunk and branches of the cocoa tree with a curved knife on a long pole. Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerge.One person can harvest an estimated 650 pods per day.</p>
Z 29
Raw cocoa pieces - the best antioxidants

Spice Galanga (alpinia...

Spice Galanga (alpinia...

Price €1.25 SKU: Z 30
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="font-size: 14pt;"><strong>Galanga (alpinia galanga)</strong></span><br /><span style="font-size: 14pt;"><strong><span style="color: #d0121a;">The price is for packaging of 10 grams of this spice.</span></strong></span></h2> <p><span style="color: #000000;"><i><b>Alpinia galanga</b></i><span> (also </span><i>Languas galanga</i><span>),</span><span> a plant in the </span>ginger family<span>, is an herb used in cooking, especially in </span>Indonesian<span> and </span>Thai cuisines<span>. It is one of four plants known as </span>galangal<span>and is differentiated from the others with the common name </span><b>greater galangal</b><span> (or simply </span><b>Thai galangal</b><span>). The galangals are also called </span><b>blue ginger</b><span> or </span><b>Thai ginger</b><span>.</span><i>Alpinia galanga</i><span> is called </span><i><i title="Indonesian language text" xml:lang="id" lang="id">laos</i></i><span> in Indonesian and is the most common form of galangal used in cooking. It is also known as </span><i>lengkuas</i><span> and galanga root. In the Philippines, it is known as </span><i>langkawas</i><span>. In Manipuri, it is known as </span><i>kanghu</i><span>. In Myanmar, it is called </span><i>pa de kaw</i><span> (ပတဲေကာ). In Cambodia, it is called </span><i>romdeng</i><span> .</span></span></p> <p><span style="color: #000000;"><span><span>The plant grows from </span>rhizomes<span> in clumps of stiff stalks up to 2 m in height with abundant long leaves that bear red fruit. It is native to </span>South Asia<span> and </span>Indonesia<span> and cultivated in </span>Malaysia<span>, </span>Laos<span>, and </span>Thailand<span>. </span><i>A. galanga</i><span> is the galangal used most often in cookery. The robust rhizome has a sharp, sweet taste and smells like a blend of </span>black pepper<span> and </span>pine needles<span>. The red fruit is used in traditional Chinese medicine and has a flavor similar to cardamom.</span></span></span></p> <p><span>The rhizome is a common ingredient in </span>Thai curries<span> and soups, where it is used fresh in chunks or cut into thin slices, mashed and mixed into curry paste. Indonesian </span><i>rendang</i><span> is usually spiced with galangal.</span></p> <p><span><span>Under the names 'chewing John', 'little John to chew', and 'court case root', it is used in </span>African American<span> </span>folk medicine<span> and </span>hoodoo<span> </span>folk magic<span>.</span><sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (May 2011)">citation needed</span></i>]</sup><span> Ayurveda considers </span><i>A. galanga</i><span> (Sanskrit:-</span><i>rasna</i><span>) as a Vata Shamana drug. Known as </span>பேரரத்தை<span> (</span><i>perarathai</i><span>) in Tamil, this form of ginger is used with licorice root, called in Tamil </span><i>athi-mathuram</i><span> (</span><i>Glycyrrhiza glabra</i><span>) as folk medicine for colds and sore throats.</span></span></p> </body> </html>
Z 30
Spice Galanga (alpinia galanga)

Sweet Tropical Carica Papaya-pawpaw Seeds

Papaya spice - minced

Price €3.00 SKU: Z 19
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Papaya spice - minced</strong></span><br /><span style="font-size:14pt;color:#ff0000;"><strong>The price is for packaging of 5 grams of this spice.</strong></span></h2> <div>Papaya (Carica papaya L.) - Deliciously sweet with musky undertones and a soft, butter-like consistency, it is no wonder the papaya was reputably called the "fruit of the angels" by Christopher Columbus. Once considered quite exotic, they can now be found in markets throughout the year. Although there is a slight seasonal peak in early summer and fall, papaya trees produce fruit year round. </div> <div>Papayas are fruits that remind us of the tropics, the regions of the world in which they are grown. Once considered an exotic fruit, papayas' rise in popularity has made them much more available. Papaya fruits are good sources of Vitamin A, B and C. </div> <div>Papayas are spherical or pear-shaped fruits that can be as long as 20 inches. The ones commonly found in the market usually average about 7 inches and weigh about one pound. Their flesh is a rich orange color with either yellow or pink hues. </div> <div>Papaya has a wonderfully soft, butter-like consistency and a deliciously sweet, musky taste. Inside the inner cavity of the fruit are black, round seeds encased in a gelatinous-like substance. Papaya's seeds are edible, although their peppery flavor is somewhat bitter. </div> <div>The fruit, as well as the other parts of the papaya tree, contain papain, an enzyme that helps digest proteins. This enzyme is especially concentrated in the fruit when it is unripe. Papain is extracted to make digestive enzyme dietary supplements and is also used as an ingredient in some chewing gums. </div> <div>How To Grow Papaya From Seed</div> <div>Select a sunny and sheltered place in your garden. That's right, in your garden. Don't start them in pots!</div> <div>Papayas don't transplant well. Anything that disturbs the roots of papayas really sets them back. They just hate it. The most fool proof way to grow papayas is to simply plant them where they are to live.</div> <div>Papaya trees are very, very hungry. That means they need very good soil, rich in organic matter and nutrients.</div> <div>If you don't have fabulous soil, make some. Dig a hole half a meter across and fill it with a mix of good compost and soil. Actually, make at least two or three such planting beds in different locations.</div> <div>Now sprinkle on some of your seeds. A couple of dozen per bed is a good amount. Cover the seeds lightly with more compost, and then mulch the patch well. The seeds usually take about a couple of weeks to germinate, and may take longer.</div> <div>Soon you will notice that your seedlings are very different in size and vigor. That's why we planted so many. Start culling the weaker ones. Pull them out while still small, or cut bigger ones down to the ground. Only keep the very best.</div> <div>At this stage you should keep about half a dozen plants. Papaya plants can be male, female, or bisexual, and you want to make sure that you have some females or bisexual plants amongst your seedlings. The male papayas don't bear fruit.</div> <div>Papayas start flowering when they are about one metre tall. The males flower first. Male flowers have long, thin stalks with several small blooms. Female flowers are usually single blooms, bigger, and very close to the trunk. </div> <div>Cull most of the male plants. You only need one male for every ten to fifteen female plants to ensure good pollination.</div> <div>And that's it. You should end up with one very strong and healthy female plant per bed. (And a male plant somewhere...) If the weather is warm enough, and if you are growing your papayas in full sun and in good soil, then you could be picking the first ripe fruit within 10 months.</div> <div>How much water?</div> <div>Papayas have large soft leaves. They evaporate a lot of water in warm weather, so they need a lot of water. But unfortunately papayas are very susceptible to root rot, especially in cool weather. Overwatering is the most common reason for problems when growing papayas.</div> <div>It depends on the temperature and on the overall health and vigor of the plant. A healthier plant will cope better, but in general you should be careful not to overwater during periods of cool weather.</div> <div>Growing Papaya In Cooler Climates</div> <div>If you get at least long hot summers you could grow papaya just as an ornamental plant. In this case you would start them in a pot indoors to gain extra time. Plant them out against a sun facing wall and enjoy the tropical look. However, you won't be able to keep your papaya alive long enough to get fruit.</div> <div>The only other option is growing papaya in a huge pot, and to keep the pot in a heated greenhouse in winter. You may also grow papaya as an annual decorative plant.</div> <div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <p><span style="color:#008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Seeds / Cuttings</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">all year round</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.5 cm</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">about 25-28 ° C</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">2-4 Weeks</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">regular watering during the growth period + dry between waterings</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved.</em></span></p> </td> </tr></tbody></table></div>
Z 19
Sweet Tropical Carica Papaya-pawpaw Seeds
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