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.

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.

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.

Due to its high concentration of Vitamin C, Orris Root tea is an excellent and pleasant tasting remedy in treating the common cold. Orris Root tea is a strong expectorant when treating coughs as well. Powdered root adds a refreshing scent to linen, dried root can be chewed to freshen breath and is a popular potpourri fixative. The fragrance is delicate and unique. Also used as a base for dry shampoos, toothpowders and face masks as well as perfumery. Orris Root used to be a popular flavor in candies in Victorian times. It is still widely used in cosmetics. The powdered root is excellent for brushing your teeth. It is an important ingredient in perfumery.

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