Infuse for a tonic and astringent tea, specifically good for coughs. Proven effective for oral inflammations, in Asian medicine, Rose flower tea is also used to treat cough, wounds, and excessive sweating. Make rosewater as an antiseptic tonic. The flower has astringent and antibiotic properties, drying and tightening the tissues. The petals are often added to healing incenses and sachets. Scatter the rose petals in the bed chamber on your honeymoon.

Grieve's classic 'A Modern Herbal': The petals of the dark red Rose, R. gallica, known as the Provins Rose, are employed medicinally for the preparation of an infusion and a confection. The British Pharmacopoeia directs that Red Rose petals are to be obtained only from R. gallica, of which, however, there are many variations. The main point is that the petals suitable for medicinal purposes must yield a deep rose-coloured and somewhat astringent and fragrant infusion when boiling water is poured upon them.

The petals are often added to healing incenses and sachets. Scatter the rose petals in the bed chamber on your honeymoon. Kingıs: This rose, on account of its delightful fragrancy, is principally employed in France for the distillation of rose-water, so much used in collyria and other lotions.

Although in Europe and the U.S. cinnamon is most often associated with sweet dishes, it has broad culinary uses. For example, in India, cinnamon is never used with desserts, but is the main ingredient in curries. In North Africa, not only is cinnamon an ingredient in Raz-el-Hanout, the flavoring of couscous and tagines, but appears also in Berber spices. In Greece, it appears in lamb dishes. And it is an essential spice in Chinese cuisine. Ground, it is one of the constituents of five-spice powder; whole, it is frequently added to flavor braised dishes. In the Caribbean, it is in Jerk seasoning. In Mexico, it appears with chocolate and chili powder in Mole sauces. In the U.S., it is used in barbecue rubs and sauces.

Cinnamon is the bark of three bushy evergreen trees of the laurel (Lauraceae) family. The most fragrant and delicate cinnamon is obtained from the Cinnamomum zeylanicum tree native to Sri Lanka (which used to be called 'Ceylon'), the western coast of India (known as the Malabar coast), and Burma. Zeylanicum cinnamon is sometimes called 'true cinnamon' and 'old fashioned cinnamon.' But the "true" part was just advertising copy for the Dutch East India Companyıs 17th century monopoly.

Cinnamon is also derived from the Cinnamonum loureirii tree native to Indonesia and the Cinnamonum cassia tree native to China, Vietnam, and Sumatra. The cinnamon from the loureirii and cassia trees is darker and more pungent and aromatic than cinnamon from the zeylanicum tree.

Cassia cinnamon is what most Americans are used to and is the preferred cinnamon in Southern Europe. So do not let the term 'true cinnamon' confuse you; cassia cinnamon is just as true as zeylancium.

Cassia cinnamon has a more intense and less fragrant aroma than zeylanicum (Ceylon) cinnamon. It is sweet, warm, pungent, and slightly astringent. Zeylanicum (Ceylon) cinnamon is pale in color, and more delicate, more fragrant, not as pungent, and not as sweet. It has a slight citrus flavor. Zeylanicum (Ceylon) cinnamon is more expensive than cassia, and better to use in sweet dishes and cakes. Cassia nips the tongue and is more suited to spiced meats, stews, rice dishes, curries, pancake and waffle batters, cinnamon rolls, and flavored drinks. Cassia cinnamon sticks are reddish brown, thick, and coarse in texture. They are the sticks Americans are accustomed to and use in mulled cider and wine. Zeylanicum cinnamon sticks are pale in color, thin, and look like a roll of dried paper; they are delicate and crumble easily.

Cassia cinnamon, depending on its origin or strain, is also known as Chinese, Saigon, and Korintje (Sumatran) cinnamon. Each has its own distinctive taste.

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.

There is a glaze finish to the bowl so it does not absorb the oils.