Organic Ginger Slices

A warm drink ritual best accompanies cold winter evenings. Whether it's a cup of tea, coffee or hot chocolate, it always makes you feel good. As we are approaching the Christmas holiday season, perhaps it's time to consider adding some spices to your drinks. A nice cup of chai latte or a glass of mulled wine is the perfect pairing with sofa time or fireplace in the evening. What is mulled wine? Mulled wine is sweet, warmed red wine mixed with winter spices such as cloves, cinnamon, and citrus fruit peel. There is a mulled wine tradition in nearly every European country where it's particularly popular during Christmas time when the nights are the longest. This is when people like to gather on Christmas markets and enjoy a cup of this warming drink while outside watching festive decorations and enjoying Christmas songs and special treats. Mulled wine goes by many names, like glögg in Scandinavia, gluhwein in Germany and Austria, vin chaud in France, and grzane wino in Poland. These days you can buy it in many supermarkets, but it is also easy to make at home. What do you need to make mulled wine at home? When making mulled wine at home, you need to prepare a large pot and a bottle of some good wine. The wine should be fruity, slightly sweet and not too dry. You can also add some extra vermouth - which will add some bitter-sweetness. The essential ingredients are the Christmas spices, so your mulled wine is intense in flavour. What spices do you add to mulled wine? To make delicious mulled wine at home, you need: dried lemon zest, dried orange zest, cloves, Ceylon cinnamon sticks, dried ginger, brown sugar, star anise, whole allspice. Homemade Mulled Wine Recipe 1 bottle of red wine 1 cup of sweet vermouth 1 cup brown sugar 1-2 lemon zest (or dried orange peel) 1-2 orange zest (or dried lemon peel) 12 cloves 4 cinnamon sticks 4 dried ginger pieces 4 cardamon seeds 4 star anise 10 whole allspice Method: In a large pot, mix all the ingredients. Simmer gently for about 15 minutes until the sugar dissolves in the liquid. Remove the spices and dried fruit before serving. Drink warm!

Derived from the Latin species ‘Spices’ are a type of seasoning predominantly used to add and enhance flavours in different meals. Spices can come from fruits, plants, seeds and bark. They can be used for many purposes as well as in cooking. Throughout history spices have been used in economical trading, decorative dyeing, perfumes and even for medicinal purposes. Black Pepper Black pepper corns come from the fruits of the black pepper vine. They hold the strong flavour out of all other coloured pepper corns and can be used hole and ground. When using hole pepper corns, you want to put them in dishes that need lots of flavour- red wine sauces, stews, soups and homemade stocks. The whole pepper corns give off a flavoursome kick, so be careful with the amount you use in your dishes. Ground black pepper is one of the most common types of seasoning and can be used in most savoury dishes. Black pepper is a typical herb (paired with salt) to be sprinkled on top of cooked meals to add to extra flavour for the taste buds. Cayenne Pepper Cayenne pepper is an adaptable spice that goes well with many savoury dishes. The unusual herb is packed with warmth and spice, but it is also a great flavour enhancer in drinks. The sweet smell can be deceptive to the taste buds, as the pepper has a quick spicey kick that lingers on the tongue. The powder and peppers are known to be used in small amounts as the kick is powerful and lasts a while. The pepper can also be used as an alternative to salt, for those considering their diet and cutting down on their sodium intake. Marinade for Chicken burgers and fish tacos, sprinkling on devilled eggs and scrambled eggs, dry rub for pork ribs, mix for salad dressings, herb for tomato sauces, spice for curries, soups and hot sauce, spice for chocolate- compliments sweet desserts with dark chocolate and cinnamon. Ginger Ginger originates from the same plant as the ‘turmeric’ spice. Ginger can be eaten raw from the root, but is more frequently eaten as a ground/dried powder. The famously sharp flavour that comes from this spice can be dulled down and changed, to a sweeter flavouring with heat or when dried overtime. This version is commonly used in baked goods, drink flavourings, desserts, and fillings. Raw-rooted ginger can be a great stock ingredient for curries, marinades, stews and soups. The root ginger can also be grated as extra flavouring on top of cakes and loafs. Interestingly, through history Ginger has been argued over, as of whether to call it a spice, or a herb. Though Ginger in the culinary world is a common spice, many cultures call it a herb after its healing properties. Medicinal ginger can be used to aid digestion, help with nausea and vomiting, and even promote healthy cholesterol and blood sugar levels. Cinnamon The cinnamon spice comes from, and is named after the inner bark of the Cinnamomum tree. The swirled sticks of cinnamon that we know, and love can also be dried and heated into a fine powder, for a reduced but sweeter flavour. There are two distinct types of Cinnamon (Cassia and Verum) used in different parts of the world. Cassia (Dark Cinnamon) is found in East Asia and most parts of the USA; it has a spicy and burnt flavouring and is used in many Chinese recipes. Verum (True Cinnamon) is a delicate type of cinnamon used in teas, cocktails and Mexican dishes, and it gives off a warm flavour. Some typical recipes for cinnamon are marinades and rubs for meats and pastries with sugar. Nutmeg The Nutmeg seed comes from the Myristica fruit in Indonesia. This mace spice has a sweet and warm flavouring, partnered with a pungent scent. The Myristica fruit is similar to the plum fruit and can be used to flavour meats, potatoes, vegetables, puddings and cakes. Nutmeg as a spice is famously used in the Christmas beverage Egg-nogg and occasionally in bechamel sauces, it all depends on your preference. Paprika Alongside salt and pepper, Paprika is one of the most common type of seasonings used worldwide. Originating from the red chilli pepper family, Paprika is a mixture of sweet and spicy peppers that are ground and dried to make a fine powder, that is sprinkled into and onto different foods. Paprika differs from chilli powder as it presents a sweet, earthy flavouring, whereas chilli powder has a strong spicy kick. Paprika works well in most roasted dishes, chicken dishes, stews, curries, paella, and more. It is a peppery spice that is incredibly versatile. On the health side of things, Paprika contains Capsaicin. Capsaicin is a compound containing anti-inflammatories, antioxidants, nutrients and minerals that can all be beneficial for our physical and digestive health. Turmeric This spice comes from the ginger flowering plant Curcuma longa. Renowned for its sharp mustard-like taste, Turmeric takes a bright yellow colouring when dried and ground down. This spice is used in cooking, and as a food and clothing dye. Turmeric is popular within South Asian and Middle Eastern cooking, working well in curries and stews. As for dyeing, Turmeric can be used alone as a natural yellow dye for most fabrics. It leaves a bright golden colour, and can be washed out or removed overtime from natural sunlight. Turmeric is also used as a colouring agent for foods such as cheese and butter to keep a consistent colouring throughout the seasonal changes. Cloves Similar to Nutmeg, Cloves are a flower bud originating from historic Indonesia. Deriving from the Syzygium Aramaticum Tree, Cloves are dried flower buds that have powerful flavourings and smells. They are used in an array of sweet and savoury dishes, Cloves can be a popular winter season spice, adding a warmth to stews, roasts, fruit desserts, mousses and even tea. However, be careful as they can be very overpowering. Intriguingly, they have the highest amount of aroma compounds out of all spices because they are party an essential oil. So be careful when you use it, it will bring a powerful scent alongside it. Cumin Originating from the dried fruit Cuminum, Cumin holds a savoury earthy flavour that pairs famously well with sweet and spicey herbs. Most commonly found in Asia and Africa, the spice itself holds an unusual warmth that works very well in rice dishes, soups, stews, savoury sauces and even pickled foods. Cumin is another powerful spice that can be overbearing in dishes, so less is definitely more. This spice is packed with flavonoids and antimicrobials making it a good addition to your diet. These compounds are great for overall clean health.

Cayenne Peppers are classic red hot chilli peppers used in curries, sauces, dressings, soups, meat and fish marinades. The cayenne pepper derives from the ‘nightshade’ pepper family and produces a relatively spicy flavour. Originating in South America, these peppers are said to have been discovered by the explorer Christopher Columbus, where he brought them over to Europe in the 15th century. The peppers were quickly experimented with and proved to work well in cooking, by drying and grinding them into a powder, which was then mixed into different edible dishes. Cayenne in the Kitchen Cayenne pepper is an adaptable spice that goes well with many savoury dishes. The unusual herb is packed with warmth and spice, but it is also a great flavour enhancer in drinks. The sweet smell can be deceptive to the taste buds, as the pepper has a quick spicey kick that lingers on the tongue. The powder and peppers are known to be used in small amounts as the kick is powerful and lasts a while. The pepper can also be used as an alternative to salt, for those considering their diet and cutting down on their sodium intake. Cayenne Pepper Dishes Marinade for Chicken burgers. Marinade for Fish tacos. Sprinkling on Devilled Eggs and Scrambled Eggs. Dry rub for Pork Ribs. Mix for Salad dressings. Herb for Tomato sauces. Spice for Curries, Soups and Hot Sauce. Spice for chocolate-compliments sweet desserts with dark chocolate and cinnamon. Cayenne and Our Health As well as being used in everyday meals, chilli peppers are also used in many homeopathic wellbeing remedies. For thousands of years Cayenne Peppers have been used for their phytochemicals. These compounds contain anti-inflammatories and antioxidants, nutrients and minerals that can be beneficial for our physical health. Anti-inflammatories Capsaicin- an active compound found in cayenne peppers, has been said to help relieve pain. The extract can be found in creams, supplements, patches and ointments, and can be helpful for muscle injuries, chronic skin conditions (eases itchiness) and those suffering with arthritis pain. However, creams and ointments are one of preference, as some people cannot tolerate the feeling of burning on the skin that comes with the cream. Many people also use the extract as a home remedy for colds, sore throats, and excessive sneezing, as it naturally shrinks diluted blood vessels and reduces inflammation. Antioxidants Antioxidants help remove toxins from our body and keep our system working up to scale. Our body naturally produces them to help fight of illnesses and infections. However, cayenne peppers also produce them through carotenoids and flavonoids (the red pigmentation), which we consume from eating them whole and ingesting via extract. Some examples of these are Beta Carotene, Lutein, and Zeaxanthin. Nutrients, Vitamins, Minerals Cayenne Peppers are packed with protective nutrients, minerals, and vitamins that benefit several parts of our bodies. Cayenne Pepper contains Vitamin A (Cryptoxanthin), E, and C. The vitamin C included helps support our immune system, Collagen and Iron production. Choline is another great example. Benefiting our nervous system and brain, Choline helps with our brain development and neurotransmitter production. Studies have also suggested it can be beneficial towards managing your weight. With the spices working towards burning calories and quickening your metabolic flow. However, with this being said, the spice level can also have a negative effect on those with gastrointestinal issues or sensitive digestive systems in general. It is important to research the spice level before ingesting, if you suffer from any of these issues.