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Although in Europe and the U.S. cinnamon is most often associated with sweet dishes, it has broad culinary uses. For example, in India, cinnamon is never used with desserts, but is the main ingredient in curries. In North Africa, not only is cinnamon an ingredient in Raz-el-Hanout, the flavoring of couscous and tagines, but appears also in Berber spices. In Greece, it appears in lamb dishes. And it is an essential spice in Chinese cuisine. Ground, it is one of the constituents of five-spice powder; whole, it is frequently added to flavor braised dishes. In the Caribbean, it is in Jerk seasoning. In Mexico, it appears with chocolate and chili powder in Mole sauces. In the U.S., it is used in barbecue rubs and sauces. Cinnamon is the bark of three bushy evergreen trees of the laurel (Lauraceae) family. The most fragrant and delicate cinnamon is obtained from the Cinnamomum zeylanicum tree native to Sri Lanka (which used to be called ‘Ceylon’), the western coast of India (known as the Malabar coast), and Burma. Zeylanicum cinnamon is sometimes called ‘true cinnamon’ and ‘old fashioned cinnamon.’ But the ‘true’ part was just advertising copy for the Dutch East India Company’s 17th century monopoly. Cinnamon is also derived from the Cinnamomum loureirii tree native to Indonesia and the Cinnamomum cassia tree native to China, Vietnam, and Sumatra. The cinnamon from the loureirii and cassia trees is darker and more pungent and aromatic than cinnamon from the zeylanicum tree. Cassia cinnamon is what most Americans are used to and is the preferred cinnamon in Southern Europe. So don’t let the term ‘true cinnamon’ confuse you; cassia cinnamon is just as true as zeylancium. Neither Grieve, King nor Felter distinguish the cinnamon varieties medicinally – Grieve simply asserting that they all act alike, and King’s covers all varieties in one listing, as ‘The barks of numerous species of Cinnamomum.’ Medicinally, they all act the same, although there are subtle taste differences. Cassia cinnamon has a more intense and less fragrant aroma than zeylanicum (Ceylon) cinnamon. It is sweet, warm, pungent, and slightly astringent. Zeylanicum (Ceylon) cinnamon is pale in color, and more delicate, more fragrant, not as pungent, and not as sweet. It has a slight citrus flavor. Zeylanicum (Ceylon) cinnamon is more expensive than cassia, and better to use in sweet dishes and cakes. Cassia nips the tongue and is more suited to spiced meats, stews, rice dishes, curries, pancake and waffle batters, cinnamon rolls, and flavored drinks. Cassia cinnamon sticks are reddish brown, thick, and coarse in texture. They are the sticks Americans are accustomed to and use in mulled cider and wine. Zeylanicum cinnamon sticks are pale in color, thin, and look like a roll of dried paper; they are delicate and crumble easily. Cassia cinnamon, depending on its origin or strain, is also known as Chinese, Vietnamese (Saigon), and Korintje (Sumatran) cinnamon. Eac

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Also called Skullcap. This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Used as an infusion, decoction, extract and tincture. Used by Native Americans, this plant is an effective sedative and antispasmodic. Modern studies have confirmed this ancient tradition. Scutellarian, a major constituent, has been clinically shown to have mild sedative and antispasmodic actions. As an effective sedative and antispamodic, scullcap, or scutellarian, is used in formulas for hysteria, seizures, asthma, menstrual cramping, epilepsy, insomnia, pain, vertigo and addiction recovery. Grieve’s classic ‘A Modern Herbal’: ‘Scullcap has strong tonic, nervine and antispasmodic action, and is slightly astringent.’ ‘In hysteria, convulsions, hydrophobia, St. Vitus’s dance and rickets, its action is invaluable. In nervous headaches, neuralgia and in headache arising from incessant coughing and pain, it offers one of the most suitable and reliable remedies. The dried extract, given in doses of from 1 to 3 grains as a pill, will relieve severe hiccough.’ ‘It is considered a specific for the convulsive twitchings of St. Vitus’s dance, soothing the nervous excitement and inducing sleep when necessary, without any unpleasant symptoms following.’ ‘Fluid extract, ½ to 1 drachm.’ ‘It may be prescribed in all disorders of the nervous system, and has been suggested as a remedy for epilepsy. Writing on this point in the British Medical Journal, 1915, Dr. William Bramwell says: ‘Its efficacy appears to be partly due to its stimulating the kidneys to increased activity….’ ‘The usual dose is an infusion of 1 oz. of the powdered herb to a pint of boiling water, given in half-teacupful doses, every few hours. Both fluid and solid extracts are prepared and Scutellarin is also administered in doses of 1 to 2 grains.’ ‘Fluid extract, ½ to 1 drachm.’ King’s 1898 Dispensatory: ‘Scullcap is tonic, nervine, and antispasmodic. This is one of those valuable agents which a certain class of physicians consider inert; yet it has proved especially useful in chorea, convulsions, tremors, intermittent fever, neuralgia, and many nervous affections.’ ‘In delirium tremens, an infusion drank freely will soon produce a calm sleep. In intermittents it may be beneficially combined with lycopus. Where teething has impaired the health of children, an infusion maybe given with advantage. In all cases of nervous excitability, restlessness, or wakefulness, attending or following acute or chronic diseases, from physical or mental overwork, or from other causes, it may be drank freely with every expectation of beneficial results.’ ‘The warm infusion has a tendency to keep the skin moist; the cold has a tonic influence, and either may be drank freely. When its soothing effects have ceased, it does not leave an excitable, irritable condition of the system, as is the case with some other nervines.’ ‘That it in

Frontier Natural Brands Bulk Herbs
Price: $28.71

Non-GMO •Supports Hormonal Balance & Bone Health* •To Meet the Changing Needs of Women* Soy is a natural source of isoflavones that provide benefits such as hormonal balance support and bone health. The amount of soy isoflavones necessary to achieve these benefits can be difficult to incorporate into today’s diet. Soy Isoflavones support the changing nutritional needs of women throughout all stages of life. Soy Isoflavones have phyto-estrogenic activity and may be beneficial in lowering the risk of cancer, heart disease, osteoporosis, easing menopausal symptoms, balancing cholesterol levels, and inhibiting tumor development. Soy nuts are highly nutritious and delicious. Soy beans are probably the single most versatile crop in the world. They are used to make tofu, soy sauce, miso, alimentary pastes, food oils, baby food, beer, candy, cereals, diet foods, grits, hypo allergenic milk, meat substitutes, noodles, yeast, candy, coffee creamers, pharmaceuticals and on and on. Japanese diets are traditionally high in soy. The studies of Dr. Mary Jane Minkin, a clinical professor of obstetrics and gynecology at Yale University, concentrated on the high consumption of isoflavones, the phytoestrogens found in soybeans, and their utility to menopausal women. According to the Seattle-based United Soybean Board, the Japanese eat 200 milligrams of isoflavones a day, as compared with just 5 mg. for the average American. Dr. Minkin describes study results as ‘brilliant,’ citing a decrease of both the frequency and severity of hot flashes in women who increased their soy consumption. More exciting, she says, is that soy may reduce the risk of heart disease and osteoporosis, both diseases with higher incidence among post-menopausal women, and higher among Americans than Japanese. Mark Messina, Ph.D., an adjunct associate professor of nutrition at Loma Linda University in Loma Linda, Calif., and the author of ‘The Simple Soybean and Your Health,’ says further research is needed before he’ll be convinced of a link between hot flashes and soy. Even in the definitive research, women had to increase soy intake, both from supplements and by adding soy foods to their diets, for several months before experiencing relief. But Messina concedes that the link between a diet high in soy and lower risk of heart disease seems clear, and he says there is no downside to soy.

Kalyx.com
Price: $2087.25

This herb is BULK DISCOUNTED in our 10 lb & 25 lb bulk packs. To find the bulk packs, just copy and paste the herb name into our Search, or refer to our Bulk By The Kilo & Ton category. We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Parsley Leaf – Botanical Extract 4:1 — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Common Parsley, Rock Parsley, Garden Parsley, Rock Selinen, Persil Bad breath? Try Parsley Leaves, and at the same time, you’ll get high doses of vitamins C, A and D, as well as potassium (important for lowering blood pressure), calcium (good for osteoporosis) and folic acid (which may help prevent cardiovascular disease). Parsley also acts as a mild laxative and remarkable diuretic. History: Parsley is a biennial or perennial herb that originated in the eastern Mediterranean region as a wild plant, but is now found in cultivation everywhere. The leaves are dark green and shiny and packed with nutrition. For more than two thousand years, it has been highly regarded as a medicinal herb to treat gastrointestinal disorders, and ancient Greeks also valued Parsley for its soothing and diuretic effect on those with kidney and bladder ailments. Galen even recommended Parsley for ”the falling sickness” (epilepsy), and the Greeks also adorned victors at the Isthmian games with wreaths of Parsley Leaves. Used as a tomb decoration in ancient Greece and Rome, Parsley was thought to possess magical powers and was also associated with the underworld and death. In one legendary Greek myth, King Lycurgus’s son, Opheltes, was left for a short time by his nurse who pointed out the location of a spring to thirsty soldiers. When she returned, the child had been killed by a snake, and Amphiarus, the seer and soldier who viewed the incident, said it was a bad omen and correctly predicted his own death in the upcoming battle. He gave Opheltes the surname, Archemorus, meaning ”the first to die,” and the child became the symbol of impending death. From his blood the first Parsley plants were said to have sprung. What is now an indispensable and nutritious addition to our dinner table was never brought to the table of old, being held sacred to the dead, and it continued to be associated with death through the ages. Although the plant remained an important part of the herbalists’ repertoire, it remained associated with magic and the underworld through the Middle Ages as one of the

Herbal Extracts Plus
Price: $27.13