Kosher salt is best known as the salt used in Jewish religious rites where it was sprinkled onto meat to draw the blood to the surface. Its job was to keep the blood there so that it could be washed away. Pink Himalayan salt is mined in Pakistan and its culinary applications revolve mostly around […]
Chamomile Vs. Feverfew: SPICEography Showdown
Chamomile and feverfew both belong to the chrysanthemum family, which is why these two flowering plants have a similar appearance. They look enough like each other that it is possible to mistake one for the other. They are also similar in how they are used. They are both tea herbs that can be used in […]
What’s A Good Chamomile Substitute?
Chamomile is one of the more popular herbal sleep aids. A big part of its popularity may be the fact that it has a more pleasant taste when compared to other similar options. While chamomile is common and very affordable, there are situations where you might be unable to find it. If this is the […]
Comfrey: The Healing Herb
Comfrey was already well known and popular in Greece by 400 BCE. Its use was documented by Herodotus who recommended it as a solution for heavy bleeding. The Greeks would also use the plant’s root to cure respiratory problems. For Nicander the physician, comfrey was an antidote for poison and Galen also considered it a […]
Bronze Fennel: The Copper-Colored Herb
While it is difficult to pinpoint the specific origin of the bronze variety of fennel, historians believe that all forms of the fennel herb originated in the Mediterranean part of Europe. The use of fennel dates back to Ancient Egypt. Hippocrates, the Greek physician for whom the Hippocratic oath was named was also a fennel […]
Feverfew: A Pain-Killing Herb
Feverfew is an herb that originated in the Balkans and that belongs to the same family (Asteraceae) as the daisy, which also includes other herbs like dandelions and chamomile. In Ancient Greece, Feverfew was called parthenion and used it to treat problems related to menstruation and childbirth. The story is that someone fell from the […]
Walnut Flour: The Truly European Nut Flour
The walnuts used to make walnut flour originated in Asia Minor, which today makes up most of Turkey. The first documentation of walnut tree cultivation was in Babylon, 2000 BCE. There is archaeological evidence that points to walnuts being consumed in Europe eight millennia ago. They may have been eaten even earlier. They both featured […]
Caraway Vs. Cumin: SPICEography Showdown
Caraway seeds are often confused with cumin, especially in some Indian recipes. The same Indian word — jeera — can refer to both spices, which is what causes the confusion. If you are unfamiliar with one or both spices, you should learn their differences before trying to use either since they are not always interchangeable. […]
Chamomile: A Tea Herb For Sleep
There are two varieties of chamomile: German and Roman. German and Roman chamomile are both used in essentially the same way — to make tea. The big difference between the two is that Roman chamomile is a perennial and is also slightly bitter while the German variety is an annual and is sweeter. Chamomile is […]
Clary Sage Vs. Sage: SPICEography Showdown
Clary sage and sage are two of hundreds of different sage varieties. Because they are related, they share many properties even though they are not perfectly alike. Which one should you use? Does one have certain properties that you will not get from the other? Let’s take a look at how clary sage compares to […]
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