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So many wonderful ideas! My teenage daughter was blown away with all the cool stuff in it. She doesn't know what to try first. Thanks so much. I enjoyed doing business with you too.
 ~Rhonda G.

Over the Holidays I purchased (3400+ recipes) from you and today is the first time I've had a chance to look at it. I can't believe how awesome it is! At work I'm able to print all the pages (there's lots of them) and get the recipes I'm wanting. This is going to be so helpful when doing gifts for birthdays, holidays, etc... I just wanted to say thank you for putting it all together, but also, for making it so cheap. There are just so many great ideas and I've enjoyed spending the time this morning searching the recipes. Thanks again. Take care! ~Cindy S.

Oh My God.....kick ass recipes...got it and its wonderful....thanks again ...I am so happy you did an excellent job on this one.....kiss kiss hug hug....
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Herb Guide
Allspice
Pimenta Dioica
Used in catsup, pickles, baking, and in men's spice-type colognes.
 
Allspice tastes like a combination of spices -- cloves, cinnamon, and nutmeg -- which is why it got its common name.
 Allspice is a member of the myrtle family, grown primarily in Jamaica
Anise
Pimpinella Anisum

Anise has been used for thousands of years, as a flavoring, breath sweetener, digestive aid, cough suppressant, air freshener, mousetrap bait, and (more recently) as the scent on the artificial rabbit that is used in greyhound races.
Anise tastes like licorice (or rather, licorice tastes like anise), and it is the seeds that are used to flavor everything from candy, to liquors, to toothpaste. The Greek beverage, Ouzo, is flavored with anise.
 Anise seeds were used in Roman times to pay taxes -- in fact, many spices played the role of money in ancient times, as they were valuable and quite portable.
Arrow Root
Maranta arundinacea
The main advantages of arrowroot are that it makes very delicate sauces, and that it thickens at a lower temperature than corn starch -- so it's especially good for dairy or egg-based sauces that might curdle if cooked at too high a temperature.
Arrowroot is not used for flavoring, but rather for thickening sauces
Arrowroot should only be used at the very end of cooking, since unlike other thickeners (such as corn starch or tapioca) it will break down after about 10 minutes -- which means that your nice thick sauce will become un-thick. Also, it doesn't thicken up again if re-heated.
Balsamic
Vinegar		 Balsamic vinegar is a very aromatic and expensive vinegar by comparison with other types of vinegar. It is made by aging high-quality red wine vinegar in oak (usually) barrels for years -- the longer it is aged, the more expensive it will be.
Balsamic vinegar is a common ingredient in Italian cooking, and is often used as a major component in salad dressings or used on vegetables such as green beans or carrots.
Vinegar Manicardi is particulary suitable to flavour every kind of vegetables, to exalt the taste of meat and it makes rafined many gastronomic proposals
Basil
Ocimum Basilicum		 Basil is a member of the mint family, and was known as the herb of kings in ancient times. The ancient Greeks and Romans believed that you had to curse and yell while you were planting basil seeds, to get a good crop, although that practice has since been largely abandoned, at least by commercial growers
Like other members of the mint family, basil has been used medicinally for digestive upsets. Try making tea from basil, as you would mint, for an after-dinner tea
 Basil goes well with other herbs, spices, and flavorings, especially thyme, garlic, oregano, and lemon.
Bay Leaves
Laurus nobilis		 Bay leaves come from the bay laurel tree, which is a medium-sized evergreen tree (hardy to about 20 degrees Fahrenheit -- it's not a cold-climate tree).
In antiquity, the bay laurel was a symbol of honor, glory, and valour. Heroes, scholars, and athletic champions wore wreaths of bay leaves on their heads. (But try that at the office, and everyone looks at you funny.)

 

 Great protective powers were also ascribed to the bay laurel -- if you stood near a laurel tree, you couldn't be struck by lightning or suffer from the spells of evil witches.
Capers
Capparis spinosa		 Capers are the pickled, unopened flower buds of the caper plant. Caper plants are small shrubs, about 3 feet tall, native to the Mediterranean area. Buds are picked by hand every day -- the smaller the bud, the higher the quality.  
 

 
Caraway
 Carum carvi
 		 Caraway seeds are the main part of the herb that is used, although the entire plant is edible. Caraway seeds taste similar to anise, with a hint of dill. The main use for caraway seeds is in rye bread. Caraway is a biennial Caraway has been cultivated for thousands of years -- the seeds have been found in Mesopotamian remains at least 5000 years old. Hungarian herdsmen used the seeds to flavor their goulash, Germans flavored pork with it, and the Swedish put the seeds in bread.
Cardamom
Carob
 Ceratonia siliqua
 		 Carob seeds and pods are edible. The ground seeds are used as a substitute for cocoa and as a food. The pods are commonly used as cattle feed. Carob powder is also used as a food stabilizer and as a darkening agent Carob pods and beans have been used for food for over 5000 years The carob tree is a medium-sized warm climate tree in the legume family, sometimes growing to 50 feet in height. Although native to the Mediterranean, it is now grown in warm climates throughout the world, including Florida
Cassia
Cinnamomum Cassia		 Cassia is closely related to cinnamon and is often confused with it Cassia has a strong, sweet taste and aroma more like cinnamon than cinnamon to American palates The leaf oil can used in tonics, antiseptics, and in remedies for intestinal gas, nausea, colds, and hypertension
Cellery
Chervil
Chili Pepper
Capsicum		 The Chili Pepper is one of the most common, and most loved, spices in the world Chili Peppers are also called "hot" peppers, because they usually contain an ingredient called capsaicin (the Bell pepper being an exception, since it lacks the gene to produce capsaicin).
Chives
Cinnamon
Cinnamonum verum		 Ground cinnamon enhances many curries and meat stews especially those made with lamb. It can also be used in cakes, puddings, breads and stewed fruits. Cinnamon has many uses besides being a condiment, the oils of the leaves, bark and roots add their scent and flavor to incense and perfumes. The leaf oil can used in tonics, antiseptics, and in remedies for intestinal gas, nausea, colds, and hypertension. One of the oldest known spices, cinnamon is mentioned in the Bible and in Sanskrit writings. spice is the tree bark, rolled into sticks, quills or ground to powder.
Cloves
Coffee
Coriander
Cumin
Curry
Dill
Fennel
Fenugreek
Galangal
Garlic
Allium sativum		 Garlic is a member of the lilly family, as are onions, shallots, leeks and chives Garlic has a compound bulb made up of individual "cloves", grows in most climates, and has been used for both cooking and medicinal purposes for at least 4000 years, probably much longer There is some scientific evidence that allicin, the chemical in garlic that gives it its smell, destroys bacteria, fungus, and yeast.
Ginger
Zingiber officinale		 Ginger has been used for thousands of years, both to spice food and to sooth the digestive system Ginger is reputed to alleviate the symptoms of motion sickness, makes a tingling bath and a refreshing tea, helps improve circulation, and makes a beautiful potted plant Although gingerbread may seem like a recent (and Western) invention, it was actually being made by Greek bakers more than 4 thousand years ago.
Horse Raddish
Kelp
Leeks
Lemon
Lemongrass
Mace
Maple Syrup
Marjoram
Mint
Mustard
Brassica nigra, Brassica juncea, Brassica alba		 Mustards are among the most popular of condiments. Dry Mustards are used in soups and stews, prepared mustards are used in sauces for meats, mayonnaise, salad dressings and as a spread for the good old American hot dog. Mustard greens are often served as side dishes and are central to southern "soul food" meals There are several different varieties of mustards; black, brown, white and yellow. All are members of the cabbage family. Brown and white mustards are most commonly used in the United States. Black mustard is used primarily in East Indian cuisines Prepared mustards come in 100's of different recipes, a few are: yellow American, Dijon, German, Bordeaux, Horseradish, Chili and Lemon. It seems there are as many different kinds of mustard as there are tastes
Nutmeg
Onions
Orange
Oregano
Parsley
Pepper
Poppy Seed
Radish
Rosemary
Saffron
Crocus		 Formerly valued as a medicinal herb and a dye, saffron is now principally used for flavoring and coloring foods Saffron threads are toasted to remove all residual moisture so that they can be ground in a mortar or crushed between spoons. They may be toasted on the stovetop in a dry skillet or in a carousel microwave at full power for about 30 seconds or until they begin to give off an aroma. Cool and crush finely The saffron crocus is a sterile triploid cultivated variety possibly developed from the wild Crocus cartwrightianus of Greece. Its origins, like those of so many plants that have been in cultivation since antiquity, are lost to history.
Sage
Salt
Savory
Sesame Seed
Shallot
Soy Sauce Originally from China, soy sauce is made from salted, cooked fermented soybean,wheat, salt, sugar and yeast. This process which can take up to two years, is very similar to making yogurt. Soy sauce, also known as Shoyu and Tamari is often used in "Oriental" cooking. Light soy is often used in seafood and vegetables dishes, while dark soy is used in meat based dishes. One of the benefits using soy sauces is that it makes it easier to absorb iron from vegetable sources. Sadly, this is balanced by the high sodium content and the presence of tyramine, a pressor amine, both contribute to higher blood pressure.

 
Tarragon
Tea
Thyme
Turmeric
Vanilla
Vinegar
Wasabi
Worchestershire

 

 
 

 

 
 
 
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