Thursday, November 13, 2008

Cinnamon does not come from a can tree

…We have established that HA is no cook, right? Maybe a heater-upper or telephoner.

…So when she saw this article in the AZ Republic (Nov 12, 2008) by Karen Fernau, she learned we are entering the Realm of the Spices—the hols. Fernau warns that spices in the cabinet can go stale—check yours. Toss those with faded color or aroma. One year should be the limit.

…Cloves are the unopened buds of the myrtle flower, strong sweet, penetrating (also has medicinal powers--can numb toothaches).

…Nutmeg is the seed of the nutmeg tree, a tropical evergreen in the West Indies. HA’s ex- had a little grater deal to scrape the nut—said it tasted better than from the can.

…Sage is the leaves of an evergreen shrub grown in the Mediterranean area. She said it is pinelike—do you think of sage as piny?

…Allspice tastes like cloves, cinnamon, and nutmeg glommed.

…Ginger is from a knobby root.

…Cinnamon is tree bark rolled into sticks.

….Pepper is the berries of the pepper plant.

…Poultry seasoning includes sage, thyme, marjoram, pepper, and celery seed.

…So now you know. Now, call the cooking school—time’s awastin’!

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