STAR ANISE

(Illicium verum)

An ancient species, known as far back as 100BC, Chinese star anise is one of the most beautiful and fragrant spices in the world.  It is the dried fruit of a delicate evergreen tree, related to the Magnolia family, indigenous to the southeastern part of China and Vietnam which has aromatic leaves and fragrant flower clusters.  The “star” in it’s common name comes from the flat star-like fruits with 8-12 rays that each contain one light brown seed and the “anise” comes from the fact that even though they are not botanically related, they have the sweet licorice flavor and aroma of anise.  Star anise fruits, produced only after the trees are 15 years old, are harvested in autumn before maturity and left to ripen on racks in the sun where they turn their characteristic rust color.

Star anise is nearly always used in very small quantities and may be used whole, broken or ground.  Whole star anise is added to the cooking liquid in savory dishes, especially beef, pork and poultry.  Also excellent in soups, cabbage dishes and with fish stews, it can be removed before eating and used as a garnish.  The Chinese like to suck on a point of the star to ensure fresh breath!  Broken star anise pieces are used in pickling, stir fry and to flavor beverages including Chai tea.  The ground seeds are best known as a component of five-spice powder which is a combination of equal parts cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns.  It is used primarily to flavor marinates and season meats, but also may be used in barbeque sauce as well as cookies.  Ground, it may also be a component of curry and garam masala blends.

The dried fruits of star anise are the source of oil of star anise, a volatile, aromatic oil used as a flavoring for cough medicines, candies and liqueurs as well as a fragrance for soaps, toothpaste, detergents, cosmetics and perfumes.  In the East, star anise is used to relieve colic and rheumatism and is known for its diuretic, carminative and digestive properties, including a cure for flatulence!  The most unique use, however, is to bait your mousetraps - apparently it is attractive to rodents and a dusting may make your traps more effective.

SPICE TIPS

Do not confuse Chinese star anise
with Japanese star anise, Illicium lanceolatum,
a poisonous plant used as an agricultural pesticide

Designate a grinder for spices only
to provide fresh ground spices for cooking

 

STAR ANISE MANDARIN ORANGES
            Drain the liquid from a can of mandarin oranges into a small saucepan, heat to simmer, add 2 star anise clusters, simmer 1 minute longer, and pour over the mandarin orange sections in a covered glass container. Cover and refrigerate overnight.   Serve as dessert with almond cookies or fortune cookies.

STAR ANISE BREAD PUDDING

2c milk

6 star anise

1/2c sugar

2Tbs chopped crystallized ginger

1/4tsp cinnamon

4 beaten eggs

12 slices cinnamon-raisin bread cut into 1” pieces

            Combine milk and anise, heat but do not boil, cover and steep 20 mins. then strain.  Add sugar, ginger, cinnamon and eggs with whisk and then stir in bread.  Let stand 10 mins, then pour into greased 8” square baking dish and sprinkle with 1Tbs sugar.  Bake at 350 degrees for 35 mins or until knife comes out clean.  Serve with ice cream.

 

 

“And God said, "See, I have given you every herb

that yields seed which is on the face of all the earth,

and every tree whose fruit yields seed;

to you it shall be for food.”

Genesis 1:29

CLOVES

 (Syzygium aromaticum)

 

The name clove is derived from the Latin clavus, meaning nail, referring to the shaft and head of the unopened flower buds produced by this tropical evergreen tree in the myrtle family.  The clove tree grows up to 25 feet and may live 100 years.  They have large oval leaves and crimson flowers in clusters.  The unopened four-pointed flower buds are pink and gradually become green after which they turn bright red.  Clove trees begin producing between 5 and 7 years and come into full maturity around 25 years.  They are harvested when about an inch long and each plant produces an average of 7-8 pounds midway through the year.  Cloves become their typical rust-brown color when dried.

 

Cloves have been used for centuries for their medicinal, culinary and aromatic properties.  Native to the Molucca Islands of Indonesia where they “must always see the sea” in order to thrive, cloves played an important part in world history.  The Chinese referred to them as “chicken-tongue spice” and people were required to hold them in their mouths when they talked to the Emperor in 200BC to eliminate bad breath.  The Romans imported cloves from the Moluccas or Spice Islands where the natives planted a tree for each child born and believed that the fate of the tree was linked to the fate of the child.  Popular in Europe from the 8^th century along with nutmeg, the Portuguese and the Dutch were attracted to the Spice Islands.  Although Magellan’s circumnavigation of the world (1519-1522) ended in only one ship and 18 men returning to Spain, the 50 tons of cloves and nutmeg made the expedition a financial success since they were worth more than their weight in gold.  Although today Indonesia is still the largest producer of cloves, Zanzibar and Madagascar are major exporters and cloves from Madagascar have historically been considered superior.

 

Cloves are the only spice that is smoked more than eaten!  In Indonesia more than half of the world’s clove production is ground with tobacco to make kreteks, aromatic cigarettes.  Intense in aroma and flavor, this spice is pungent and slightly sweet.  Use sparingly as it can overpower other flavors.  Like cinnamon, cloves are used both whole and ground and in both sweet and savory dishes and a number of spice mixtures.  Whole cloves are used in mulled wine, studded hams and pickles.  A single clove is pushed into an onion to prepare chicken stock, added to bean or split pea soups plus makes an interesting addition to bouquet garni, however, remember to remove before serving.  Ground cloves add depth to gingerbread, cookies, applesauce and other sweets plus are a secret ingredient in barbeque and cocktail sauces, ketchup and Worcestershire sauce.  One of a number of spices in Chinese five-spice, curry powders, mulling and pickling spices, cloves are essential to the French quatre-epices which also includes peppercorns, nutmeg and dried ginger.  Clove oil has both anesthetic and antiseptic properties and has long been used effectively in dentistry.

 

SPICE TIPS

Ground cloves are made without the heads
and are milder than the whole spice

 

If you grind your own cloves,
do not use a grinder with plastic parts.
Clove oil can cloud some plastics.

 

PICKLED PEACHES

4lb peaches                          

15oz white wine vinegar

5 dried red chilies               

1tsp whole cloves
1tsp allspice berries            

3"  cinnamon stick
1 1/2lb coarse sugar

            Scald, stone and slice the peaches.  Combine the vinegar with the remaining ingredients and stir over low heat to dissolve the sugar then bring to a boil, cover and simmer 15 mins.  Add peaches and simmer uncovered 2 mins.  Remove peaches to 3 warm 1 lb canning jars.  Boil the vinegar again for 5-10 mins to thicken, remove          cinnamon stick, then pour over peach slices and cover immediately.  Let sit three weeks before opening.

MULLING SPICE MIX

2 - 3” cinnamon sticks
1Tbs orange peel
1Tbs whole allspice berries
2tsp whole cloves
1 section of broken star anise

            Combine in a muslin bag or wrap in cheesecloth.  Add to apple cider or cran-apple juice and simmer 1/2 hour.  Serve warm with a cinnamon stick stirrer.

 

 

“And God said, "See, I have given you every herb

that yields seed which is on the face of all the earth,

and every tree whose fruit yields seed;

to you it shall be for food.”

Genesis 1:29

CHOCOLATE

 (Theobroma cacao)

 

Discovered over 2000 years ago, the cacao tree is native to Central and South America where ancient cultures used both its fruit and seeds.  These people, including the Maya and Aztec, mixed ground cacao seeds with various seasoning, such as chile peppers and vanilla beans, to make a spicy, frothy beverage for ceremonies and celebrations which is why chocolate received the botanical name, Theobroma, meaning “food of the gods” in Greek.  The cacao seeds were also used like pennies as currency for small transactions.  In the early 1500’s, Spanish conquistadors brought back chests of cacao beans to Spain, where they doctored the beverage with cinnamon and other spices as well as sweetening it with sugar and serving it warm.  It was a symbol of wealth and power as it, as well as sugar, was an expensive import.  In the late 1600’s milk was added to the already popular drink for a lighter, smoother flavor.  For centuries it remained a handmade luxury, but by the 1800’s, innovations and mass production by men like Cadbury, Nestle, Lindt and Hershey made solid chocolate candy affordable to the public.  Today, each American consumes an average of 12lbs of chocolate a year.

 

A small, evergreen tree, the bark is brown with bright green lanced leaves with small, delicate almost odorless flowers clustered on the trunk and lower branches.  The pods are 4-12 inches long and ripen from green to a variety of colors including yellow, orange, red or purple after 5 months.  Inside of the pods are up to 50 almond-sized seeds or enough to make about seven milk chocolate candy bars!!  Cacao trees grow best in tropical rainforests where they received the perfect amount of rain, shade, humidity, wind and nutrients and the tiny flowers can be pollinated by small, gnat-like insects.  Harvesting must be done at the correct stage to use the seeds, usually in June and December, which are then fermented, dried, roasted, crushed into nibs or pieces, then ground to release the delicious chocolate flavor we know and love.  Leftover cacao husks make good mulch and cattle feed.

 

A favorite ingredient in specialty dishes like Mexican mole, desserts and drinks including liqueurs plus a luscious indulgence in its own right, there are several forms of chocolate.  Bitter-sweet chocolate is partially defatted and solidified with a little sugar added.  Milk chocolate has powdered or condensed milk added to sweetened chocolate.  White chocolate is made from cocoa butter flavored with sugar and vanilla.  Cocoa powder contains only a little cocoa butter and is usually sweetened.  Chocolate is also often combined with vanilla, cinnamon or coffee and is sometimes added to chili powders and pumpernickel bread.  Chocolate contains more than 300 compounds including theobromine and caffeine and dark chocolate and cocoa powder are rich in antioxidants as well as Vitamins A and E plus numerous minerals.  Health practitioners, however, recommend eating raw, unprocessed cacao beans and nibs for health benefits rather than processed chocolate, although it is a mild mood elevator in any form.  Cocoa can even be mixed with honey and spread on the body to act as a diuretic which helps release toxins from the skin and reduce the appearance of cellulite!

 

SPICE TIP

Melt chocolate carefully as it burns easily
becoming bitter, hard and granular.

The addition of butter or oil adds richness without
altering the melting process

 

August is National Brownies At Brunch Month – try these brownies made with tea! 

DOUBLE DECADENT BROWNIES: Brew 1 heaping Tbs KEEMUN black tea in 1/2c boiling water for 5 mins, then strain and cool.  Melt 4-1oz squares unsweetened chocolate with 1c butter and beat into 2c sugar and 4 egg combination.  Add 2c flour, 1tsp baking powder, 1tsp salt and cooled tea. Stir in 1/2c walnuts and 1c chocolate chips.  Spoon into greased mini-muffin tins and bake at 350 degrees for 15 mins or until slight imprint remains when touched lightly with a finger. Cool slightly, then remove from tins.
VARIATION: Combine 1c heavy cream and 2Tbs honey and bring to simmer.  Remove from heat and add 1Tbs EARL GREY tea leaves and steep covered for 5 mins.  Strain and bring the cream to a boil and pour over 1 1/2c chopped bittersweet chocolate and mix thoroughly.  Spread on brownies and top with walnuts

 

 

“And God said,
"See, I have given you every herb that yields seed
which is on the face of all the earth,
and every tree whose fruit yields seed;
to you it shall be for food.”

Genesis 1:29

CHILE PEPPERS

 (Capsicum annuum)

 

Chile peppers have become the most frequently used seasoning and condiment in the world.  Capsicum, from the Greek kapto meaning “to bite “and chile from the Nahuatl word, tchili, meaning “red” are both very descriptive names for this spice.  Capsicum annuum includes many common varieties of peppers such as sweet bell peppers, paprika, jalapenos, and the chiltepin are native to Central and South America and may have originated in Bolivia.  Over thousands of years, chiles migrated with the help of birds, who were unable to feel the pungency of the attractive wild fruit, and natives and spread across the Americas.  Chile peppers have been used by ancient civilizations since about 7500BC as medicine as well as an accent in cooking and were domesticated between 5200 & 3400BC, one of the first cultivated crops in the Americas.  It took only twenty years after Columbus brought them back to Spain for chile peppers to become popular all over Europe and Asia and incorporated into local cuisines.

 

As hot on the eye as the tongue with their glossy, multi-colored fruit that grows against the dark green leaves, chile peppers can grow up to six feet tall.  While perennial in their native environment, most chile peppers are grown as annuals.  Start seed indoors 8 to 10 weeks before the last frost as germination can be slow and irregular and don’t forget to “harden off” seedlings before transplanting out 2-3 weeks after the last frost.  If buying plants, choose ones that are sturdy with deep green leaves and without blossoms.  Choose a location with morning sun and a little protection in the afternoon with well-drained soil.  They can be planted around the garden to provide contrast in flowerbeds, in containers with a selection of herbs for salsas or in combination with tomato plants and basil in the vegetable garden to act as a pest deterrent since so many animals and bugs dislike their foliage and fruit.  Harvest as the chiles ripen and the pods become more firm and preserve by drying, freezing, canning or smoking.  Try making a “ristra” or long string of chiles for storage and decoration.

 

Chile peppers are widely used as a spice or vegetable in cooking and even as medicine.  The spice which is made from the dried chile peppers is used in well-known dishes such as chile con carne and curries as well as to season stir-fries.  They can even be added to jellies and chocolate sauces, sprinkled on top of pizza, stirred into soups or ground and made into your own special chili powder with cumin, garlic and oregano.  The fruit is eaten cooked or raw for its hot flavor, however removing the seeds and inner membranes is effective in reducing the heat of a pod.  Just remember to be careful when handling chile peppers as they contain oils that can burn your skin and especially your eyes.  Be sure to wash your hand thoroughly with soap and water after working with them.  Fresh fruits may be made into hot sauces, chutneys, chile sauce and a myriad of other delectable and spice condiments.  Stuffed peppers, whether they’re sweet bells or jalapenos make delicious appetizers and main courses ad can be stuffed with rice, meat, cheeses or just about anything!  Roasted chile peppers can be used to add a special flavor to foods and salad dressings.  Be careful however, eating foods spiced with chile peppers can become addictive due to the fact that capsaicin, the substance that gives chile peppers their heat, produces endorphins which create a natural high as well as being a powerful anti-depressant. But chiles not only spice our food, they are healthy also because they are low calorie and high fiber foods that contain beta carotene, lycopine and are high in vitamin C, A & E plus potassium and folic acid. 

 

SPICE TIP

The fat in dairy products
is effective in diffusing the heat
of chili peppers, so reach for
a glass of milk instead of
a glass of water

 

Today is Herbs & Spices Day – give one of these recipes a try to kick up your day!

SPICY CHILI RUB
4Tbs paprika                                    
2Tbs cayenne pepper
2Tbs chili pepper flakes                 
2Tbs ground cumin
2Tbs brown sugar                           
2Tbs salt
1Tbs oregano                                   
1Tbs ground black pepper
1Tbs white pepper                           
1Tbs granulated sugar
            Combine all ingredients and store in airtight container.  This blend may either be sprinkled onto meat before grilling or massaged into the meat which then marinades in the spices for a couple of hours

GARLIC PEPPER JELLY
2 (16oz) jars apply jelly                  
2Tbs parsley flakes
1Tbs pressed garlic                         
1/2tsp chili pepper flakes
4tsp white vinegar
            Melt apple jelly over low heat stirring often.  Stir in remaining ingredients then pour into jars or freezer containers.  Cool.  Cover and freeze up to 6 months.
            Serve over cream cheese or brie or use as a basting sauce for chicken or pork.

 

“And God said, "See, I have given you every herb that yields seed

which is on the face of all the earth,

and every tree whose fruit yields seed;

to you it shall be for food.”

Genesis 1:29

FENUGREEK

(Trigonella feonum-graecum)

 

A member of the legume family, fenugreek is the modern kitchen’s cure for blandness!  It is also very versatile being used as both an herb and a spice plus it packs about 30% proteins.  One of the oldest cultivated plants indigenous to Asia and southeastern Europe; fenugreek has long been used as a nourishing dietary herb as well as for medicine and as an embalming agent.  References to fenugreek have been found in Egyptian tombs as an essential food for the journey to the afterworld and it is still served in Egypt as a popular winter drink in coffee shops.  Romans called it “Greek hay”, the meaning of foenum-gracecum, since they imported it from Greece to use as cattle food and Trigonella means “little triangle”, the shape of its small white flowers.  Introduced in India by Arab traders, it has also been used there as a yellow dyestuff and as a conditioner for hair.

 

An annual which grows 2 feet tall, fenugreek has oval-shaped, grey-green leaves that form in triplets and have a spicy odor which persists on your hand after touching it.  Its delicate white flowers appear in early summer and develop into long, slender pods containing about 6 flat light brown seeds which ripen in autumn.  Pleasant to grow, it succeeds in ordinary garden soil which is well-drained, loves sun and needs lots of water.  Pre-soak the seeds for 12 hours in warm water before planting or they may also be used to make sprouts.  Plants take about 16 weeks to mature and make an attractive border to the vegetable garden.  After harvest at the end of the growing season, leave the roots to decay and release their nitrogen to enrich the soil or simply grow it as a green manure crop.

 

The young leaves and sprouts are nutritious and aromatic in salads or eaten as vegetables, but the seeds are the source of the spice with a warm and penetrating flavor somewhat like burnt maple that either people love or hate.  Use it with caution as too much will cause foods to become bitter.  In addition to curries and chutneys, fenugreek will enhance meats, poultry and vegetables although you’ll find few recipes that call for it.  A good source of vitamins and minerals, try experimenting with ground fenugreek for a spicy bread or pair it with fish, beans, potatoes or tomatoes.  Lightly dry-roasting the seed gives them a nutty, maple-sugar taste for adding to salads or steeping in hot water to make a tea.  Because of their high pectin content, fenugreek seeds can be soaked overnight to swell and soften producing a potent jelly that can easily be mixed with other spices to make a curry paste. 

 

SPICE TIP

A small amount of fenugreek
works well with other spices to make blends
such as curry powder and Indian five-spice powder

 

HOT FENUGREEK DIP
2Tbs olive oil                                               
3 cloves garlic, chopped
1/2c chopped onion                        
1Tbs fenugreek seeds
1/8tsp each ground cinnamon, coriander, clove, cumin, paprika and pepper
1/2c chopped fresh cilantro                      
3 canned plum tomatoes
1Tbs lemon juice
            Soak fenugreek seeds in 1/4c water overnight.  Heat oil, sauté garlic then add onion.  Strain seeds and add with  spices and cilantro cooking 3 more mins.  Cool slightly, add to food processor, then add remaining ingredients and puree.

MOROCCAN RUB
2Tbs paprika                                    
1tsp salt
1tsp sugar
1/2tsp each ground pepper, ginger, cardamom, cumin and fenugreek
1/4tsp each ground cinnamon, allspice, cloves and cayenne
            Combine and store in air-tight container for up to 1 month.  Rub onto meat or poultry and let stand 15 mins or refrigerate up to 4 hrs before grilling.

HALVA
1 c sugar                                            
1/2 c water
1/4 c rosewater                                            
1/2tsp ground fenugreek
2 sticks unsalted butter                             
1 c all purpose flour
            Bring water & sugar to a boil then add fenugreek & rosewater.  In another pan melt butter and add flour to make a paste.  Slowly add syrup and blend together.  Spread onto a plate, cool, then cut into small serving pieces.  Serve with coffee or tea.

 

 

“And God said, "See, I have given you every herb

that yields seed which is on the face of all the earth,

and every tree whose fruit yields seed; to you it shall be for food.”

Genesis 1:29

CELERY SEED

 (Apium graviolens)

 

Celery seed is the dried fruit of this biennial in the parsley family.  This is the same genus and species used for growing table celery, although there are particular varieties used for the vegetable.  The word celery comes from the Greek selinon meaning parsley and the wild plant is referred to as “smallage.”   Grown by the Greeks and Romans for medicinal qualities, it was developed from the wild plant commonly growing in Europe in marshy ground especially near the sea.  The Romans and Greeks also associated the seed with funerals and the plant has been found woven into garlands discovered in Egyptian tombs.  In the Middle Ages, the plant began to be used as a vegetable and by the 17th century it had been bred to reduce the original bitterness.  It was not until the 19th century that the seeds were used in recipes, appearing first in pickling spices.

 

The sturdy herb with branched, fleshy, ridged leaf stalks and dark green leaves and clusters of white flowers forms its seeds in the second year of growth.  The seeds are very small, ovoid and light brown and there are approximately 35,000 seeds per ounce.  Plants are raised from seed either sown in pots or directly into the garden and thrives in a moist, cool climate of early spring in a sandy loam.  Allow plants to flower, then harvest the flower heads in autumn of the second year and hang to dry upside down in a paper bag to catch the seeds.  You can leave a few for the birds, since celery seed is an ingredient commonly used in birdseed!

 

The vegetable is part of the “holy trinity” with onions and carrots used as a base for sauces and soups, so naturally the seeds are used to add the celery flavor to foods when the “crunch” of the vegetable is not desired.  The seeds are similar in flavor with a hint of nutmeg and parsley.  The tiny seeds have an unexpected big flavor, so use sparingly in order to avoid overpowering a dish.  Celery seeds accents a wide variety of foods from tomato juice to coleslaw, but may also be used for fish, eggs and meat dishes.  Add a pinch to blue cheese dressing, marinades and rice dishes and of course, pickling spices.  Celery seed also gives zest to breads and biscuits.  Celery salt is a mixture of ground celery seed and table salt commonly used as an alternative to ordinary salt in recipes, cocktails and seasoning such as Old Bay.  Used as a diuretic, the seeds help clear toxins from the body and are a traditional remedy for a nervous stomach.  Celery seed tea is said to promote rest and sleep.

 

SPICE TIP

Buy celery seeds whole
and crush as necessary especially
to combine with table or sea salt
to make your own celery salt
for recipes and beverages

 

SAVORY CELERY SEED STICKS

1 1/2 c flour                                      

1/2tsp salt

1/2 c butter                                      

1/2tsp celery seed

1/2 c grated cheddar cheese                     

3Tbs cold water

2Tbs butter                                      

1tsp celery seed, extra

            Combine flour and salt then cut in butter.  Add celery seed and grated cheese and mix gently.  Add water to hold mixture together.  Roll into a piece 1/2 inch thick and cut into finger strips then place on a cookie sheet.  Melt butter and stir in extra celery seeds then brush over pastry fingers.  Bake at 450 degrees for 15 mins.  Sprinkle with extra cheese if desired and serve warm.

BASIC BARBECUE SPICE

1tsp black peppercorns                 

1tsp celery seeds

1/2tsp cayenne                               

1/2tsp dried thyme

1/2tsp dried marjoram                 

2tsp paprika

1Tbs mustard powder                                

1/2tsp salt
1Tbs soft brown sugar

            Crush the peppercorns and celery seeds in a mortar and mix all the ingredients together.  Rub on meat before grilling.

 

 

“And God said,
"See, I have given you every herb that yields seed

which is on the face of all the earth,

and every tree whose fruit yields seed;

to you it shall be for food.”

Genesis 1:29

CINNAMON

 (Cinnamomum spp)

The inner bark of several species of the Cinnamomum tree which is a member of the Laurel family is commonly known as cinnamon.  However, there are two main types which are often commercially blended to form this favorite spice which buoys spirits and revives childhood memories.  True cinnamon or Ceylon cinnamon (C. verum or C. zeylanicum) is native to Sri Lanka and southern India and has a more delicate, complex, sweet and warm flavor which is superior for sweet dishes.  The sticks look like quills with a single tube and ground true cinnamon has a tan color.  False cinnamon or Chinese cinnamon (C. cassia, C. burmanii or C. loureirii) is native to Vietnam and the eastern Himalayas and has a hotter and slightly bitter taste which is more   assertive in long-cooked foods.  The sticks are rolled from both sides like scrolls and ground false cinnamon is a reddish brown and has a stronger scent.

One of the oldest spices known to man, cinnamon was first used primarily in medicines, perfumes, ointments and embalming preparations.  In the ancient world, cinnamon was also more precious than gold.  By the Middle Ages, however, it had become an ingredient in two-thirds of the recipes in the Middle East and Europe where it helped to bridge the combinations of meat and fruit such as mince pies.  The search for a cheaper source led to the discovery of the New World, since the Dutch had a monopoly and therefore trees were not actively cultivated until 1770.  Under cultivation, the shoots are continually cropped almost to ground level, resulting is a low, dense bush with thin leafy branches.  After the bark is peeled off the tree it is left to dry and ferment for 24 hours, then the outer layer is scraped off and the inner bark is left to curl as it dries.

Possibly the most common baking spice, cinnamon marries well with both sweet and savory dishes. Today, cinnamon can be found in nearly every cuisine from Chinese five-spice and Indian curries to Mexican hot chocolate. Traditionally used in gingerbread, mulled wine and fruit desserts, it is also essential to peppery blends such as garam masala, moles and chili powders.  It can also be used as a dry rub for meat and poultry, in pickling, to enhance the taste of vegetables and as a perfect partner for chocolate.  Cinnamon is a great addition to coffee, hot chocolate and brewed as a tea.  It’s naturally sweet taste allows elimination of a quarter of the sugar in recipes and mellows the tartness of fruits.  Cinnamon’s spicy taste comes from cinnamaldehyde which is both a sedative and analgesic and reduces blood pressure.  It accelerates the digestion of fats and the breakdown of proteins, may inhibit ulcer formation and the growth of several strains of bacteria and certain molds, plus it is an up and coming treatment for diabetes, weight control and hypoglycemia.

 

SPICE TIP

Cinnamon sticks have a longer shelf life than ground,

but both will retain flavor longer if stored in glass containers

in a cool, dark location or they may be frozen

 

SPICY CHOCOLATE BEEF STEW
2lbs beef, cubed                              

1tsp ground cinnamon
4 whole cloves                                             

1 carrot, sliced
1/2 c walnuts, whole                                  

1/4 c walnuts, chopped coarsely
1 chopped onion                              

1 chili pepper, seeded, chopped
3 cloves garlic, chopped                 

2Tbs raisins
11/2Tbs cocoa powder                    

1 can diced tomatoes
11/4 cups beef stock

            In large skillet, brown the beef cubes in a little hot oil then place in crockpot.  Add cinnamon and cloves to pan and stir, then add sliced carrots and cook one minute.  Blend the walnuts, onion, chili pepper, garlic, raisins, cocoa powder and tomatoes and then add to skillet and let simmer 5 minutes.  .Slowly add stock, then pour over the browned beef cubes in crockpot.  Cook on low for 6 hours or until the meat is tender.

BROILED SPICED PEACHES
1 (28 ounce) can peach halves                  

1/4 c flour
1Tbs granulated sugar                                

cooking spray
1tsp cinnamon

            Drain the peach halves and pat dry. Mix the flour, sugar and the   cinnamon together then coat peach halves in the mixture and spray with cooking spray to moisten. Just before serving broil in oven just until crispy. (About 3-4 minutes). You can also use fresh peeled peaches that have been halved with the pit removed.

 

 

“And God said,

See, I have given you every herb that yields seed
which is on the face of all the earth,

and every tree whose fruit yields seed;
to you it shall be for food.”

Genesis 1:29