It is our aim and intention to provide you with the
Highest Possible Quality and Service. The only Sole Trader Spice
Merchants in the Wide Bay District of Queensland Australia .. The Spice
Guys!
The Spice
Guys, now have access to in excess of 25,000 High Quality Herbs, Spices,
Seasonings, Gluten FREE Curry Powders, Thai
Curry Pastes, Tamarind, Shrimp Paste, Panko Japanese Bread Crumbs,
Tempura Batter Mixes 500gr, 150gr, Cock Brand Sauces, MTR Ready to Eat
Vegetarian Meals, Pappadams, Palm Sugar [several verities], Everest Tea
Masala, Lobo Roast Red Pork Seasoning, Chicken Seasoning, selection of
high quality Noodles, Rose Rice Sticks, Rice Macaroni, Plum Sauce, Mango
Relish, Hoi Sin Sauce, Rice Wine Vinegar, Dried Shitake
Mushrooms, whole/sliced, Nori
Sheet Seaweed for Sushi, Poonjiaji's
Indian Chutney and Relishes, Roghan Josh Curry Paste, Chi Tea, and the
list goes on. If you require a high quality food product, contact us and
enquire!
Market Dates "Here"
Koala Hervey Bay, Howard, Schalom Bundaberg, Tin Can Bay & Apple Tree
Creek!
George Burnett is recognised as a
Quality Spice Merchant with over 16 years
experience in the Herbs, Spices & Seasonings Products,
[Web Site "HERE"]
and worked for a period as a Chef at the Gorge
Hotel Brisbane, and Fitzroy Hotel Nanango. This
being the reason for his Interest in Herbs,
Spices & Seasonings!. George has also compiled a
CD Cook Book Disk with 2,440 Receipes
of great Interest view 'HERE"
The CD Cook Disk sells for $4.95 each. Plus $1.50 Postage Australia
Wide!
GINGER is one of the best stimulants that
we have in domestic medicine. It is safe to use, warming and comforting
to the digestion, and helps a sluggish circulation.
Easing flatulence and preventing nausea, its antispasmodic qualities
make it useful for treating colic, cramps, period pain and morning
sickness. Hot ginger tea may be taken to relieve colds and flu, boost
immune systems and to cleanse the system by increasing perspiration.
NOTE:
Ginger (Zingiber officianale) Ginger and
her cousin Turmeric are proud members of the zingiberaceae family and
grow in sub-tropical, volcanic soils in the southern hemispheres. The
plant is thought to have originated in tropical Asia and is widely
cultivated in the Caribbean and Africa. All cultures report similar uses
of this plant. It has been used as a favorite “diffusive” circulatory
stimulant and heating agent; calming nausea, removing phlegm or catarrh
in a wet cough. It has also been used to support a healthy inflammatory
response. Ginger is also widely used for motion sickness. Ginger is one
of the most widely consumed aromatic spices on the planet.
Ginger contains hundreds of
chemical components. The highest percentages of chemicals are the
volatile oils (camphene, phellandrene, zingiberine, zingiberol,
eucalyptol, citral, borneol, and linalol) and the phenolic compounds
(gingerol, zingerone, shogaols) and resins. The fresh rhizome is less
hot and contains more of the flavor components such as triterpenoids and
volatile oils which act on the peripheries of the body. The dried
rhizome is quite hot from its concentration of pungent nonvolatile
compounds known as gingerols and acts centrally to dispel what are
referred to in Traditional Chinese Medicine as “Cold-Wind” conditions.
Ginger has been shown in numerous clinical trials to work as well as or
better than Non-Steroidal Anti-Inflammatory medicines without the
adverse events reported such as gastric mucosal irritation and
ulceration. It is thought that Ginger promotes normal production of
Thromboxanes and Leukotrienes which would explain its action on the
immune system as well as its ability to promote healthy circulation and
inflammatory responses. Numerous studies used dried powdered ginger and
fresh ginger and had very positive results with humans. Powdered dried
ginger root demonstrated anti-inflammatory effects in 56 patients
suffering from rheumatoid arthritis, osteoarthritis, or mysositis
(muscle inflammation) when taken daily in one to two gram amounts. Pain
was moderately or markedly reduced by 75% in all three categories of
patients. (see references).
MacLeod AJ, Pieris NM. Volatile aroma constituents of Sri Lankan ginger.
Phytochemistry. 1984 ; 23: 353-59.
Srivastava KC. Effects of Onions and Ginger consumption on platelet
thromboxane production in humans. Prostaglandins Leukotriene Essential
Fatty acids. 1989; 35: 183-85.
Srivastava KC, Mustafa T, Ginger (Zingiber Off.) and Rheumatic
Disorders. Med. Hypotheses. 1989; 29:25-28.
CINNAMONis an excellent remedy for indigestion, diarrhoea, nausea and
flatulence. It is a general stimulant warming the body and toning the
nervous system. Cinnamon is particularly useful to quell morning
sickness in early pregnancy and is also said to be effective in stopping
bleeding from the uterus.
Cinnamonhas two full pages in the British Herbal Pharmacopoeia specifying that
it be used as an infusion for: Flatulent dyspepsia, Anorexia, Intestinal
colic, Infantile diarrhorrea, common cold, influenza.
Spice Category: Cinnamon
Cinnamon, and its relative cassia, have long been prized for both flavor
and medicine. Romans used cinnamon to make their strong, bitter wine
palatable, Greeks to season meat and vegetable dishes, Arabs in tea, and
nearly everyone in baked goods. English nobility hoarded to delicate
Ceylon cinnamon to flavor breads and puddings.
In America, what we know as cinnamon is usually Indonesian cassia (a
close botanical relative of the true cinnamon tree). Cassia is not
inferior to true cinnamon, merely a slightly different flavor. While it
may be true that hundreds of years ago cassia did not hold a candle to
the flavor of true cinnamon, selective plantings,
cuttings, pruning and choice locations have enabled its cultivation into
a superlative product. Our Saigon cassia is our most popular cinnamon by
far!
We stockCinnamon Cassia Vera Indo ground,[several other types are available from the
Warehouse] and four inch [4"] Cinnamon Quills,
[also Cinnamon Cassia Vera Indo] from Stock,
but other varieties can be obtained! One isn't necessarily better
than the others, they simply have their own distinctive characteristics.
Originally, the Europeans swore by the flavor of the Ceylon "True"
Cinnamon. This variety is delicate and light-natured, with a note of
citrus. It is often called Mexican cinnamon or canella. Indonesian
Korintje cassia has a stronger flavor than true cinnamon, with a sharp,
bitter edge that goes well with coffee. As the flavor most American grew
up with, it's often called the "regular" cinnamon. China "Tung Hing"
cassia is sweeter than the Indonesian, with a mild depth that blends
beautifully into other flavours. It's often the preferred cinnamonfor baking. Our "Saigon" cassia cinnamon, from Vietnam, is much
stronger than the others, with a sweet spicy heat like red-hot candies.
It's so popular we grind about a hundred pounds each week, just to keep
up with the demand. If you enjoy baking, or have a cinnamon fetish, why
not sample a small amount of each?
Cook with them and draw your own conclusions.
CLOVESare the most stimulating of all the aromatic spices. They are cordial,
warming and strengthening, soothing the nerves as well as stimulating
them. They are also, like all spices, powerfully antiseptic.
Clovesmay be used to allay nausea, vomiting and flatulence and to stimulate
the digestive system. It is a powerful local antiseptic and mild
anaesthetic.
The clove plant is a small, bushy, evergreen tree with ascending
branches and shiny, dark green, leathery and aromatic leaves.
The beautiful, fragrant flowers are beige turning to red, when the
stamens wither. The berries are purple in colour and very aromatic.
The spice known as clove is the flower bud, that's collected just before
it opens and then sun-dried.
CARDAMOMseeds were chewed by the ancient Egyptians to whiten their teeth. An
infusion of cardamom seeds drunk half an hour before meals stimulates
the appetite and helps prevent flatulence.
Star Anise
Star Anise
is so named from the stellate form of its fruit. It is often chewed in
small quantities after each meal to promote digestion and sweeten the
breath. The fruit is used in the East as a remedy for colic and
rheumatism, and in China for seasoning dishes, especially sweets.
The
Japanese plant the tree in their temples and on tombs; and use the
pounded bark as incense.
Star Anise
The unusual fruit of a small oriental tree, star anise is a native of
China and Vietnam. It adds a sweet note to food it is cooked with and
works with and works well when combined with pork and duck. A vital
ingredient of Chinese five spice powder to "red cooked" dishes and
snacks.
Sources :
1.British
Herbal Pharmacopoeia 1983 by British Herbal Medicine Association.
2.Herbal
Delights by Mrs C.F.Leyel, Fellow of the royal institute.
3.The
new holistic herbal by David Hoffman.
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