Carob Powder Roasted

Carob Powder RoastedBotanical Name Ceratonia siliqua Other Names locust bean, St. John's bread Origin Spain Carob is used in the same manner as cocoa powder, and can be sprinkled on food or taken as a tea, extract, or capsule. Raw carob is usually perceived as having a bitter flavor which is lessened significantly by the roasting process. For this reason, the roasted product is more popular for food use. If substituting for cocoa, replace with equal measure. As a

Botanical Name - Turnera diffusa

Blood root is reputed to act as a natural insect repellent

Powdered chaparral leaf is added to creams

Avoid eating large doses during pregnancy due to a risk of premature uterine contractions

although remember to observe the wisdom of the “less is more” philosophy

Bupleurum is a good source of fatty acids and trace minerals

Chlorella tastes similar to green tea and is nearly indistinguishable when added to foods

Culinary Usages - Powdered chamomile may be added directly to foods

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braised meats and vegetables

This natural herb comes in many forms

extracts and teas