As mentioned in our article on pot-pourri, not all spices are compatible. These combinations are equally good for making a Scented Wreath Base. The following spice combinations seem to work well with each other. It will be your choice as to how much or how little of each you will include to make the scent you desire.

Cinnamon, Cassia, Cloves, Mace

Cloves, Allspice, Mace, Cassia

Cardamon, Coriander, Anise, Caraway

Cinnamon, Allspice, Nutmeg, Caraway

Cardamon, Cinnamon, Anise, Fennel

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Cinnamon/Cassia Chips, <" - 1" Cut (2% oil) 1 lb. 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.

Nutmeg Whole 1 lb. 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.

Ginger Root Whole 1 lb. 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.

Allspice Whole, Cert. Org. 1 lb. Tropical evergreen tree (Pimenta diocia, formerly P. officinalis) of the myrtle family (Myrtaceae), native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. Early Spanish explorers, mistaking it for a type of pepper, called it pimenta, hence its botanical name and such terms as pimento and Jamaica pepper. Allspice was so named because the flavor of the dried berry resembles a combination of cloves, cinnamon, and nutmeg. It is widely used in baking and is usually present in mincemeat and mixed pickling spice.

Mace Ground Cert. Org. 1 lb. Mace is essential in innumerable cake, beverage, meat and fish recipes. Nutmeg is a tropical evergreen tree native to Indonesia and cultivated throughout the tropics. 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.

Coriander Seed Whole Cert. Org. 1 lb. Also called Cilantro. Native to the Mediterranean and Middle East regions, the herb is cultivated in Europe, Morocco, and the United States. Corianders delicate young leaves are widely used to flavour salads, sausages, curries, pastries, liqueurs, and confectionery. Records of the use of coriander date to 5000 BC. The Romans used it to flavour bread.

Anise Seed Whole Cert. Org. 1 lb. Anise is cultivated chiefly for its fruits, called aniseed, the flavour of which resembles that of licorice. Aniseed is widely used to flavour pastries; it is the characteristic ingredient of a German bread called Anisbrod. In the Mediterranean region and in Asia, aniseed is commonly used in meat and vegetable dishes. It makes a soothing herbal tea and has been used medicinally from prehistoric times. The essential oil content is about 2.5 percent, and its principal component is anethole. The essential oil is used to flavour absinthe, anisette, and Pernod liqueurs. Grieve: Anise enjoys considerable reputation as a medicine in coughs and pectoral affections. In hard, dry coughs where expectoration is difficult, it is of much value. It is greatly used in the form of lozenges and the seeds have also been used for smoking, to promote expectoration.

Fennel Seed Whole Cert. Org. 1 lb. Fennel seeds are a common cooking spice worldwide, particularly for use with fish and curries. After meals, they are used in several cultures to prevent gas and upset stomach. This common herb is traditional in Chinese, Arab, Indian and Western cuisines and pharmacopoeias. The fennel seed is actually not a seed but the dried, seed-like fruit of the Foeniculum vulgare plant. Grieve: On account of its aromatic and carminative properties, Fennel fruit is chiefly used medicinally with purgatives to allay their tendency to griping and for this purpose forms one of the ingredients of the well-known compound Liquorice Powder. Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'Gripe Water,' used to correct the flatulence of infants. Volatile oil of Fennel has these properties in concentration. Fennel tea, formerly also employed as a carminative, is made by pouring half a pint of boiling water on a teaspoonful of bruised Fennel seeds. Syrup prepared from Fennel juice was formerly given for chronic coughs.

Caraway Seed Whole Cert. Org. 1 lb. Caraway, commonly called seed, is actually the dried fruit of Carum carvi. It has a distinctive aroma reminiscent of anise and a warm, slightly sharp taste. It is used as a seasoning in meat dishes, breads, and cheese and in such vegetables as sauerkraut and cabbage. Caraway is used as a calming herb to ease flatulent dyspepsia and intestinal colic, especially in children. It stimulate the appetite. Its astringency is taken advantage of in the treatment of diarrhoea, and in laryngitis as a gargle. It is also used in the treatment for bronchitis and bronchial asthma. Caraways use as a digestive aid was first mentioned in the Egyptian Eberus Papyrus about 1500 B.C. Two chemicals present in caraway seeds (carvol and carvene) soothe the smooth muscle tissue of the digestive tract and help expel gas. Antispasmodic properties of caraway seed can be taken advantage of in soothing the digestive tract. The same action makes it useful for menstrual cramps. Grieve: Caraway was widely employed at one time as a carminative cordial, and was recommended in dyspepsia and symptoms attending hysteria and other disorders. It possesses some tonic property and forms a pleasant stomachic. Distilled Caraway water is considered a useful remedy in the flatulent colic of infants, and is an excellent vehicle for children's medicine. When sweetened, its flavour is agreeable. One ounce of the bruised seeds infused for 6 hours in a pint of cold water makes a good Caraway julep for infants, from 1 to 3 teaspoonsful being given for a dose.

Nutmeg Grinder 3=" Nutmeg Grinder 3="

Nutmeg Grater 5<" Nutmeg Grater 5<"

Ginger Grater, Porcelain Ginger Grater, Porcelain

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Check out our other related articles and pages.

Herbal Scents - for your closets and drawers
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Cinnamon Shapes - make for yourself or as a gift
Crafters Gallery - crafters and artists display and share their creative talents.
Lavender Sachets - lavender sachets to make
Crafts Kids Can Make


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