Cayenne pepper - prized for thousands of years for its healing power. Folklore from around the world recounts amazing results using cayenne pepper in simple healing and in baffling health problems. But cayenne pepper is not just a healer from ancient history. Recent clinical studies have been conducted on many of the old-time health applications for this miracle herb. Again and again, the therapeutic value of cayenne pepper has been medically validated.

Many herbalists believe that Cayenne is the most useful and valuable herb in the herb kingdom, not only for the entire digestive system, but also for the heart and circulatory system. It acts as a catalyst and increases the effectiveness of other herbs when used with them.

Cayenne Pepper is made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East

Chili powder (also called chili mix) is a spice mix consisting of various ratios of -
Ingredients:
Organic chile pepper, spices, garlic, 2% or less Silicon Dioxide added for anti-caking.

Chili powder is most commonly used to season chili. It also shows up in enchiladas, spice rubs, and other Mexican and Tex-Mex dishes.

Cinnamon is the inner bark of a tropical evergreen tree. Israeli scientists found that cinnamon extract is useful in inhibiting the bacteria, H. pylori, which causes many ulcers. Cinnamon even contains an antioxidant, glutathione. Although our bodies also produce this antioxidant, cinnamon can enhance those levels, helping to counter lipid (fat) oxidation.

Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes.

For a fragrant pilaf, cook rice in Cinnamon flavored broth and stir in chopped dried fruit and toasted nuts. The sweetspicy flavor of Cinnamon enhances the taste of vegetables and fruits. Cinnamon is a perfect partner for chocolate; use it in any chocolate dessert or drink. It is used to mellow the tartness of apple pie.

Most people in the world today know what a curry is - or at least think they do. In Britain the term aecurryAE has come to mean almost any Indian dish, whilst most people from the sub-continent would say it is not a word they use, but if they did it would mean a meat, vegetable or fish dish with spicy sauce and rice or bread.

The one thing all the experts seem to agree on is that the word originates from India and was adapted and adopted by the British Raj.

Researchers say curry's powerful antioxidant and anti-inflammatory properties make it a very attractive possibility for treating diseases such as Alzheimer's, cancer, and heart disease.

Curry powder is a British invention to imitate the flavour of Indian cooking with minimal effort. Some curry powders, or so the books tell, indeed contain curry leaves, but probably only for historic or linguistic reasons, since dried curry leaves lose their fragrance within days. A typical curry powder should derive its taste mainly from roasted cumin, roasted coriander, black pepper, chiles and roasted fenugreek.

Ingredients:
Organic Evaporated Can Juice, Salt, Spices, Chili pepper, Turmeric, and Garlic.

If the name is unfamiliar, you may assume you have never eaten fenugreek. Most likely you have; it is a common ingredient in curry powders. An extract of the seeds is also used commercially in artificial flavorings such as vanilla, caramel, butterscotch and especially maple.

The taste of the spice is somewhat like burnt maple, sweet yet bitter with a hint of celery. In addition to curries, fenugreek will enhance meats, poultry and vegetables. Too much of it will cause foods to become bitter, however, so use with caution until you become familiar with it.

Fenugreek, whole or ground, is common to Middle Eastern and African cooking. Approximately twenty of the flat light-brown seeds grow in pods that should be dried before using as they are not tasty in the raw state. Fenugreek is often marketed already ground. Look for it as a specialty spice from most purveyors.

Few recipes call for fenugreek but you might find it interesting to experiment with the next time you make a pot of beef stew or grill some vegetables. Below is a recipe to get you started.

Mustard Seed Yellow Powder Organic

Mustard seeds are small, about 1 mm in diameter. They may be colored from yellowish white to black. They are important spices in many regional cuisines.

The Romans most likely developed the prepared mustards we know today. They mixed unfermented grape juice, known as 'must', with ground seeds (called sinapis) to form mustum ardens, or 'burning must'.

Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the treeAEs fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.

Culinary uses:
Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light-coloured dishes for the bright orange, saffron-like colour it imparts.

Oregano derives its name from two Greek words meaning the joy of the mountain. It is a hardy member of the mint family that has been used for flavoring fish, meat and sauces since ancient times. It was long referred to as wild marjoram.

The pungent herb gained great popularity in the United States after 1940 when returning G.I.'s longed for the flavor of pizza they had sampled in Italy. Oregano is often referred to as the pizza herb. It's a natural for all types of tomato sauces but also goes well with egg and cheese dishes. Oregano and basil combine to create a special flavor common in the Italian cooking we know so well.

For a simple sauce, add 3/4 teaspoon dried oregano, 1/4 teaspoon dried basil, a few pinches dried thyme and a bit of crushed red peppers, if desired, into an 8-ounce can of tomato sauce. Just mix the herbs right in the can for easy clean up.

Parsley is an excellent source of Vitamins C and A along with other minerals. To reap these benefits, use it fresh more often by tossing a handful into green salads or mince and sprinkle over cooked foods. It can be added to virtually any dish, aside from sweets, but add near the end of cooking to maintain the bright flavor.

A pinch of black pepper is added to almost every type of recipe imaginable. Once used as currency and presented to the gods as a sacred offering, it is fortunate that this most popular of spices is available throughout the year.

Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper.

Improve Digestion and Promote Intestinal Health

Black pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. When the body's production of hydrochloric acid is insufficient, food may sit in the stomach for an extended period of time, leading to heartburn or indigestion, or it may pass into the intestines, where it can be used as a food source for unfriendly gut bacteria, whose activities produce gas, irritation, and/or diarrhea or constipation.