The tiny leaves of this certified organic herb impart a soft, lemony fragrance to meat, fish and poultry dishes. It is especially good in Mexican dishes. For a refreshing cup of herb tea, brew it in combination with mint.

Or sweet marjoram, Old World perennial aromatic herb of the mint family, cultivated in gardens for flavoring of various kinds of recipes. The closely related European pot, or wild, marjoram (Origanum vulgare) has similar uses and is the spice usually sold as oregano, although other species may be called oregano. The generic names Marjorana and Origanum are frequently interchanged. Infuse as a tea for colds and headaches. Add a decoction to bath water as a relaxant. Use in potpourri and scented pillows. The tops yield origanum oil, once used medicinally but more recently for perfuming soaps.

Cassia also called Chinese Cinnamon, spice consisting of the aromatic bark of the Cinnamomum cassia plant of the family Lauraceae. Similar to Cinnamomum zeylanicum, cassia bark has a more pungent, less delicate flavour and is thicker than cinnamon bark. It contains from 1 to 2 percent oil of cassia, a volatile oil, the principal component of which is cinnamic aldehyde. Its extraordinary unique flavour made cinnamon once more valuable than gold. Cassia bark is used as a flavouring in curries, pastries, liqueurs and chocolate. Southern Europeans prefer it to Cinnamomum zeylanicum, but, in North America, ground cinnamon is sold without distinction as to the species from which the bark is obtained.

This great tasting aromatic tea is an excellent carminative, having a relaxing effect on the muscles of the digestive system, combats flatulence and stimulates bile and digestive juice flow. The volatile oil acts as a mild anaesthetic to the stomach wall, which allays feelings of nausea. Also relieves the nausea & vomiting of pregnancy and travel sickness. It is a traditional treatment of fevers, colds and flu. As an inhalant it is used as temporary relief for nasal catarrh. Where headaches are associated with digestion, Peppermint may help. As a nervine it eases anxiety and tension. In painful periods, it relieves the pain and eases associated tension. Peppermint leaves contain a volatile oil that is composed of 5078% free menthol and 520% menthol combined with other constituents. It is this oil that has been clinically shown to ease intestinal cramping, tone the digestive system, treat gas and indigestion. It may also increase the flow of bile from the gallbladder. A study of topical peppermint oil applied to the temples of healthy volunteers found that peppermint oil had a muscle-relaxing action and it decreased tension. This may explain its usefulness in treating tension headaches.

Also called LAUREL LEAF, leaf of the sweet bay tree, Laurus nobilis, an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean. A popular spice used in pickling and marinating and to flavour stews, stuffings, and fish, bay leaves are delicately fragrant but have a bitter taste. They contain approximately 2 percent essential oil, the principal component of which is cineole. The smooth and lustrous dried bay leaves are usually used whole and then removed from the dish after cooking; they are sometimes marketed in powdered form. Bay has been cultivated from ancient times; its leaves constituted the wreaths of laurel that crowned victorious athletes in ancient Greece. During the European Middle Ages bay leaves were used medicinally. Grieve: Leaves, berries and oil have excitant and narcotic properties. The leaves are also regarded as a diaphoretic and in large doses as an emetic.

Large chunks of the whole peel are best for inclusion in teas and herbal concoctions. It's easily strained out of teas and the large pieces preserve more of the flavor giving essential oils. The powder, obviously, can be dissolved in mixes and stews.

The dried leaves have a fragrant aroma faintly reminiscent of anise, and a warm, sweet, aromatic, mildly pungent flavour. Basil is widely grown as a kitchen herb and used fresh or dried to flavour meats, fish, salads, and sauces. Tea made from basil leaves is a stimulant. The essential oil content is 0.1 percent, the principal components of which are methyl chavicol and d-linalool. Basil tea is used for nausea, gas pains, and dysentery. Tea made with basil and peppercorns is a folk remedy to reduce fever.

Cassia also called Chinese Cinnamon, spice consisting of the aromatic bark of the Cinnamomum cassia plant of the family Lauraceae. Similar to Cinnamomum zeylanicum, cassia bark has a more pungent, less delicate flavour and is thicker than cinnamon bark. It contains from 1 to 2 percent oil of cassia, a volatile oil, the principal component of which is cinnamic aldehyde. Its extraordinary unique flavour made cinnamon once more valuable than gold. Cassia bark is used as a flavouring in curries, pastries, liqueurs and chocolate. Southern Europeans prefer it to Cinnamomum zeylanicum, but, in North America, ground cinnamon is sold without distinction as to the species from which the bark is obtained.

Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. Vanilla was used by the Aztecs for flavouring their royal drink xocolatl - a mixture of cocoa beans, vanilla and honey. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crhme de Cacao and Galliano. The Aztecs considered vanilla to be an aphrodisiac. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality beans come from Mexico, Madagascar, and Indonesia. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you've extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Kings: Vanilla is said to exhilarate the brain, prevent sleep, increase muscular energy, and stimulate the sexual propensities. Useful, in infusion, in hysteria, rheumatism, and low forms of fever. It is also considered an aphrodisiac, powerfully exciting the generative system. Much used in perfumery, and to flavor tinctures, syrups, ointments, confectionery, etc.

A delightful addition to drinks, cakes  often candied or fermented. Kings: Orange peel is aromatic and slightly tonic, but is seldom used except to cover the taste of disagreeable medicines or to lessen their tendency to nausea.

The unique spice is used, usually dried and ground, to flavour breads, sauces, curry dishes, confections, pickles, and ginger ale. The fresh rhizome, green ginger, is used in cooking. The peeled rhizomes may be preserved by boiling in syrup. In Japan and elsewhere, slices of ginger are eaten between dishes or courses to clear the palate. Ginger is used medically to help expel gas from the intestines and treat nausea from morning sickness, upset stomach, seasickness, and motion sickness. It is also used to help reduce fevers and lessen the symptoms of colds.

Cloves are the small, reddish-brown flower bud of the tropical evergreen tree Syzygium aromaticum, believed indigenous to the Moluccas, or Spice Islands, of Indonesia. During the late Middle Ages, cloves were used in Europe to preserve, flavour, and garnish food. Cloves, by weight, exceeded the value of precious metal in the early spice trade. Strong of aroma and hot and pungent in taste, cloves are used to flavour meats and bakery products. In Europe and the United States the spice is a characteristic flavouring in Christmas holiday fare, such as wassail and mincemeat. As early as 200 BC, envoys from Java to the Han-dynasty court of China brought cloves that were customarily held in the mouth to perfume the breath during audiences with the emperor.

Cloves are the small, reddish-brown flower bud of the tropical evergreen tree Syzygium aromaticum, believed indigenous to the Moluccas, or Spice Islands, of Indonesia. During the late Middle Ages, cloves were used in Europe to preserve, flavour, and garnish food. Cloves, by weight, exceeded the value of precious metal in the early spice trade. Strong of aroma and hot and pungent in taste, cloves are used to flavour meats and bakery products. In Europe and the United States the spice is a characteristic flavouring in Christmas holiday fare, such as wassail and mincemeat. As early as 200 BC, envoys from Java to the Han-dynasty court of China brought cloves that were customarily held in the mouth to perfume the breath during audiences with the emperor.

Fragrant and tasty nutmeg is essential in any number of recipes. What would eggnog be without the nutmeg? It is mildly hallucinogenic, which may also contribute to the Christmas cheer. It is also used in perfumes and ointments. The brown, wrinkled, oval fruit contains a kernel which is covered by a bright red membrane. The membrane provides the spice mace, and the kernel the spice nutmeg. In small quantities, nutmeg acts on the stomach to improve appetite and digestion. Nutmeg oil is sometimes used to dispel flatulence. It helps prevent gas and fermentation in the intestinal tract. Grieve: Both nutmeg and mace are used for flatulence and to correct the nausea arising from other drugs, also to allay nausea and vomiting. Nutmeg is an agreeable addition to drinks for convalescents.