Pacific Northwest Smoked Seasoning Salt
Introducing Our New Gourmet Seasoning Salt At Organic Spice Lovers we are receiving great reviews and testimonials about this unique seasoning. Cooks are raving about this smoked seasoning salt blend's wonderful favor and using this spice blend in all their barbecue dishes for meats, poultry and fish and also in their sauces and stir fry's.
Pacific Northwest Smoked Seasoning Salt Ingredients: Alderwood Smoked Sea Salt Organic Mustard Seed Powder Organic Garlic Organic Onion Granules Organic Black Pepper Organic Thyme, Lemon Xylitol:
Xylitol is a natural sweetener from the bark of the birch tree. It is as sweet as sugar but has little to no effect on blood sugar levels since its glycemic index is only 7 Alderwood Smoked Sea Salt:
A new breed of natural smoked salt, this Pacific Sea Salt is slow smoked over real alderwood, giving its itAEs authentic, clean smoke flavor.
Alderwood Smoked Sea Salt is a 100 % natural way to add authentic smoked flavor with no strange aftertaste. No liquid smoke, artificial flavors or coloring are added.
Pacific Northwest Smoked Seasoning Salt combines traditional Alderwood flavor with sea salt to create a most unique and beautiful spice to use in any of your favorite recipes, both on and off the BBQ.
'Pacific Northwest Smoked Seasoning Salt will be a staple in my cupboard from now on!'
E-Mailed to us by:
Eva, Yelm, Wa.
Toasted Sesame Seeds
Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. Cultivation and uses
Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors. The small, cream-white sesame seed is used whole in cooking for its rich nutty flavour (although such heating damages their health-giving poly-unsaturated fats), and also yields a cooking oil. Sesame seeds are sometimes added to breads, including bagels and the top of hamburger buns. Sesame seeds are baked into crackers, often in the form of sticks.
Japanese cuisine uses sesame seeds in many ways. One is to make goma-dofu, which is made from sesame paste and starch. Whole seeds are found in many salads and baked snacks as well. Chefs in tempura restaurants blend sesame and cottonseed oil for deep-frying. Tan and black sesame seed varieties are roasted and used for making the flavoring called gomashio.
The seeds are rich in manganese, copper, and calcium (90 mg per tablespoon for unhulled seeds, only 10 mg for hulled seeds), and contain Vitamin B1 (thiamine) and Vitamin E (tocopherol). They contain powerful antioxidants called lignans, which are also anti-carcinogenic. They also contain phytosterols, which block cholesterol production. Sesame contains one lignan unique to it called sesamin. The nutrients of sesame seeds are better absorbed if they are ground or pulverised before consumption. Size: 3 oz
Sun Dried New Zealand Sea Salt Fine
Sun Dried New Zealand Sea Salt is harvested from the great southern oceans. These waters are evaporated in Solar Salt Fields using the natural process of sun and wind. Once a year the salt is carefully gathered while taking measures to maintain the balance of minerals naturally present in the salt. This is a wonderful table and cooking salt.
Until recently salt was considered a basic commodity - salt was just salt! Now however, gourmet chefs, in homes and in restaurants, have learned to appreciate and distinguish between the distinctive qualities of the many varieties of sea salts and how these salts enhance the flavors and finish of foods.
Why should you consider using Sea Salt is that it is one of the few foods left in nature that is not man made or interfered with. So it has a composition of minerals that is naturally balanced and also has an 'energy' that is very harmonious to the body. Many chronic fatigue and adrenal exhausted patients greatly benefit from including Sea Salt in their cooking recipes.
If you are going to use Salt - which makes food taste better, why not use a salt that is good for you while you cook.
In recent years there has been much publicity about the need to reduce salt consumption in societies where salt is added to many processed foods (Denton 1984, 584-7). It has tended to be forgotten that some salt intake is absolutely necessary; that people need salt, sodium chloride, to survive: The chemical requirements of the human body demand that the salt concentration in the blood be kept constant. If the body does not get enough salt, a hormonal mechanism compensates by reducing the excretion of salt in the urine and sweat. But it cannot reduce this output to zero. On a completely salt-free diet the body steadily loses small amounts of salt via the kidneys and sweat glands. It then attempts to adjust this by accelerating its secretion of water, so that the bloodAEs salt concentration can be maintained at the vital level.
An eight-year study of a New York City hypertensive population stratified for sodium intake levels found those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets u the exact opposite of what the osalt hypothesiso would have predicted. (1995). Dr. Jeffrey R. Cutler documented no health outcomes benefits of lower-sodium diets. Salt and Good Health: Salt is essential not only to life, but to good health.
The National Academy of Sciences recommends that Americans consume a minimum of 500 mg/day of sodium to maintain good health. Individual needs, however, vary enormously based on their genetic make-up and the way they live their lives.
Salt and Cardiovascular Health: For 4,000 years, we have known that salt intakes can affect blood pressure through signals to the muscles of blood vessels trying to maintain blood pressure within a proper range. We know that a minority of the population can lower blood pressure by restricting dietary salt. Size: 5 ounce bottle by weight