Although spices and herbs have been used since antiquity, they now have a new and significant function in the preparation of food today. They not only provide our cuisine distinctive flavours, but also colour and diversity. Certain herbs and spices may replace or decrease salt and sugar in cuisine whether used alone or in blends. Without adding more fat, sugar, or salt, herbs and spices are a fantastic way to add flavour, colour, and scent to food. They provide a variety of additional health advantages as well as offering strong antioxidants! Herbs are leaves that may be used fresh or dried, such as parsley, sage, rosemary, basil, thyme, and dill.
This page explains the benefits and advantages of consuming real salt - Hand Harvested Celtic Sea Salt, sourced from Brittany in France. This ensures a pure, unrefined, fully mineralised, balanced sea salt of the highest potency certified by two of...
Read MoreThis herb is also known as LaPacho or Taheebo. Pau D’arco (Tabebuia avellanedae) tea is an herbal tea prepared from the inner bark of a rainforest tree from South American. The tree is not killed during harvesting process, and only...
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