Oh, For the Love of Honey!

Natural raw honey

"The only reason for making a buzzing-noise that I know of is because you're a bee...The only reason for being a bee that I know of is making honey....and the only reason for making 

honey is so I can eat it."

 -Winnie the Pooh in A.A. Milne's 'The House at Pooh Corner'-

I've always thought Pooh a wise bear.  Honey.  The word itself drips sweetly off my tongue.  Honey. Nature's most perfect food; 'tis no wonder it glows golden in the light.  My awe of the honeybee and his ambrosia dates long before owning a tea shop.  Come to think of it, maybe I've taken up tea just to have a vessel for honey.  Hmm.  For a long time now, I have wanted to carry a delicious, local, raw honey in our shop.  It complements what we do very nicely, I'd say.   Beyond suiting tea to a tee, honey has a LONG list of health benefits; it keeps in line with our healthy, natural product line.  This nectar, of course, is known to soothe the sorest of throats, but were you aware that it is both antiviral and antifungal?  Yup, well...the unpasteurized sort, at least.  Before I forget, important tip: when adding honey to your tea for added health benefit, wait for your tea to cool a touch - you don't want to destroy the healthy bits in the honey with high temperatures.  Also, tuck this away in your happy heart arsenal: honey contains flavonoids, antioxidants which help reduce the risk of some cancers and heart disease.  Also, diabetics take note: even though honey contains simple sugars, it is NOT the same as white sugar or artificial sweeteners. Its exact combination of fructose and glucose actually helps the body regulate blood sugar levels. And beyond this impressive list of health accolades, let us face the truth: what would Baklava be without honey?  

With all that said, I am happy to report that by next week, we will be selling the finest raw, local honey that we've come across (these hard working bees collect their pollen from along the Nith River Watershed, Ontario).  It all came about in a rather serendipitous way.   My husband (and business partner) and I were busying ourselves with opening our shop's door this morning when a rather unassuming woman walked in the door...seemingly unsure of what we were all about.  She quietly asked if we liked honey and if we'd ever considered selling it in our shop.   My shriek of excitment startled her, so to quell her nerves, I invited her to sit down to a cup of tea and tell me her story.  Stories, after all, are much nicer accompanied by hot tea.  So, with tea in hand and my happy-yells fading in the distance, I listened.  This lovely woman's husband is a beekeeper.  A hobbyist beekeeper.  He's been doing it for years and from the smile on her face, it was clear that these bees are loved.  Yes, bees.  I have a deep respect for the honeybee and a not-so-secret want to be a beekeeper myself one day, so we were something of kindred spirits on this crisp autumn morning.  Anyway, moving along.   This man, her husband, lost his job in the manufacturing industry and felt inspired to turn his passion into his career: honey.  He has taken 20 hives and turned them into 90.  He tends to his hives lovingly and his wife is behind him in every way to help promote/sell their product.  She tends to all the gardens (HER passion, quite obviously).  I was just so happy to see a 'down on one's luck' moment turn into a really great thing.  Oh yes, sorry - the honey.  I get off topic at times, I know.  Apologies.  We spent a good hour talking about how the bees are tended to, what makes their product the best....and then came the taste test.  Sigh.  Yes, the taste test. I felt giddy.  She produced a glimmering jar of the sweet stuff, and if you looked close enough, I think there was an orb of light encircling that jar.  I took my first spoon of honey and was at a loss for words.  See, it really IS nature's most perfect food.  And for one moment, I savoured that honey.  And I felt really fortunate.  I was sold.  From the integrity of this woman, from the passion...to the obvious quality of her product.  Serendipity.  I've long been waiting for this product to find its way to our shelves.  And the last detail....an open inviation for my husband and I to bring our 4-year-old son to their nearby property to see their operation and to learn all about beekeeping.  Done deal.  I love to support local, small business whenever and however I can.  There's something so important, even ROMANTIC, about it.  So, why all this over honey?  Well, because Winnie the Pooh simply can't be wrong.  And that's that. 

Tea & Spice...for POPCORN?!

Popcorn is the perfect canvas for spices...even tea!

To say I have a mild obsession with popcorn is an understatement.  Whoever discovered popcorn is a genius.  A GENIUS.  There, I said it.  With summer blockbusters waning (and therefore that sinful movie popcorn that we all pretend to not like, but secretly we do), what better time to learn about all the ways you can jazz up your homemade popcorn!  Popcorn, in all its simplicity, is nature's perfect snack food.  It is full of fibre, whole grain, good-for-you deliciousness.  Now, when I am throwing caution to the wind, I still make my popcorn in a big pot atop the stove with oil.  If I'm being more health conscious, I air pop.  For those who are okay with using a microwave, here's a FANTASTIC way to pop your OWN microwave popcorn (and you skip all the salt, additives...and save a bunch of moolah).  Fill a small brown paper lunch bag (like the ones you used circa 1981) with 2 tablespoons of popcorn kernels.  Tape the bag shut and microwave for two minutes (give or take).  Stand the bag up straight and wait to hear that siren-like poppity-pop-pop to begin.  Voila!  Popcorn sans oil!

Now let's get to the good part.  There's no good reason to accept butter and salt as the only possible topping for popcorn.  No way!  As often I do, I turn to my tea and spice shelves for inspiration.  See below for some tasty ideas and get ready for an updated, delicious popcorn experience.

POPCORN TOPPINGS

1.  Smoked Paprika & Parsley.  Combine 2 tablespoons hot or mild smoked pimentón de la vera (smoked paprika), 2 tablespoons finely chopped fresh parsley leaves, and 1 teaspoon popcorn salt (or 2 teaspoons kosher salt). Drizzle the popcorn with 2 tablespoons extra-virgin olive oil in a large bowl and toss to coat. Add the seasoning mix and toss again. Serve.

2.  Vietnamese Cinnamon & Sugar.  Vietnamese Cinnamon has a warmer, sweeter taste making it perfect for popcorn.  Combine equal parts cinnamon to sugar.  Drizzle melted butter over popcorn, add in cinnamon-sugar mix and toss.  YUM!

3.  Chipotle-Butter.  Melt approx. 1/4 cup of butter and drizzle over popcorn.  Sprinkle with 1 tablespoon of chipotle chili powder and toss.  Wake up those taste buds!

4.  Lapsang Tea & White Cheddar.  Laspang Souchong is a black tea that has been smoked in Chinese pinewood....and it's the star of this popcorn dish.  Pulverize about 1 tablespoon of Lapsang tea leaves in a coffee bean grinder.  Combine the Lapsang powder with 3 tablespoons of white cheddar powder.  Drizzle melted butter over popcorn and add Lapsang-Cheddar mixture....BEST. POPCORN. EVER.

5.  Indian Spiced Popcorn.  I can't get enough of this popcorn.  Seriously.  Combine 1 tsp. Garam Masala, 1/4 tsp. ground ginger, 1/2 tsp. fine sea salt, 1/2 tsp. turmeric powder, 1/4 tsp. cayenne.  Drizzle 1/4 cup melted butter over popcorn and add spice mixture.  Toss and devour.

6.  Cracked Pepper & Olive Oil.  Drizzle a few tablespoons of olive oil over your popcorn and add some fresh cracked black pepper.  Fantastic.

7. Herbes de Provence.  Drizzle melted butter over your popcorn and toss with a few tablespoons of Herbes de Provence for a fresh, herbal take on this movie theatre fave.

8.  Jasmine Caramel Corn.  Use your favourite caramel corn recipe, but first steep your butter with jasmine green tea leaves.  Sounds strange?  Give it a go....a delicate, unique twist on a classic treat.

9.  Cumin & Garlic. Combine 1/2 tsp. sweet paprika, 1 tsp. sea salt, 1/2 tsp. garlic powder, 1/4 tsp. cayenne.  Drizzle 1/4 cup melted butter over popcorn, add spice mixture and toss.


10.  And....to honour my two favourite things (popcorn and vanilla beans)....enjoy this final recipe:  

VANILLA BEAN POPCORN!

Ingredients

• 1/4 cup corn oil
• 1 (4 inch) vanilla bean, split lengthwise
• 3/4 cup unpopped popcorn
• 1 tablespoon superfine sugar
• salt to taste
• 2 tablespoons butter, melted

Directions

1. Heat corn oil in a large pot over medium-high or high heat for a minute. Add one kernel of popcorn to the oil. When the kernel pops, pour in the remaining popcorn and the vanilla bean. Place a lid on the pot, and shake gently until the corn starts to pop. Shake vigorously until the popping subsides.
2. Remove from the heat, and pour into a large bowl. Remove the vanilla bean from the corn. Scrape seeds from the vanilla bean, and mix with sugar. Stir sugar, salt and melted butter into the corn until evenly coated, and serve. 

10 Ways to Repurpose Aunt Mildred's Tea Cups

 

 

 

 

Vintage tea cups wired as a chandelier!

When you own a tea shop for as long as I have, chances are you've seen a LOT of vintage tea cups. A LOT.  They really are a thing of beauty with their delicate bone china, gold filigree and dainty designs.  Once upon a time it was tradition to give these lovelies to the bride to round out her collection of fine china.  As such, many, MANY people have inherited a truckload of them and one can only burden the china cabinet so much.  I inherited my collection from (you guessed it) Aunt Mildred.  They are beautiful.  I use them, and I think of her fondly.  However, they ARE abundant.  I didn't want to offload them to an antique shop (you're welcome, Aunt Mildred), so I began to think outside the tea cup.  What could I DO with so many tea cups?  ENTER PINTEREST.  For those who are familiar with the website www.pinterest.com, I know you are nodding your head enthusiastically and thinking 'yes! Pinterest!'.  For those NOT in the know, Pinterest is a website that is much like a virtual corkboard: you get to create boards organized by your interests (ex. tea, recipes, crafts, gardening, etc) and then as you find online ideas that are great, you 'pin' them to your board to keep them organized.  It's much like what I used to do in my home office to sort out ideas...but it's online.  I love it.  AND...I come across FANTASTIC ideas.  So, while I would LOVE to take the credit for the ideas I'm about to list for repurposing your tea cups, I really must give kudos to Pinterest.  My husband says I need a 'pintervention'.  That's a different blog post, though!  So, without further ado....dust off your Royal Alberts and get busy!

WAYS TO REPURPOSE YOUR TEA CUPS

1.  Create a tea cup chandelier.  With a special drill bit and an electrician friend, you too can light up your room in a unique way (see picture at the top of this post).

2.  Tea Cup Dessert Tray.  What a cute way to serve up goodies at a baby or wedding shower! 

3.  Tea Cup Clock.  What better way to keep time!

4.  Tea Cup Garden.  Plant herbs or cactuses in your old tea cups.

5.  Tea Cup Candles.  What a pretty way to light a room (or nice out on a patio).

6.  Tea Cup Pin Cushion.  What a cool idea for that sewer in your life (and if that's YOU, even better!)

7.  Tea Cup Key Holder.  Maybe now I won't lose my keys!

8.  Tea Cup Jewelry Sorter.  Nothin' wrong with being more organized!

9. Tea Cup Bird Feeders.  Let those finches dine in style!

10.  Tea Cup Bracelets, Anyone?

 

The Mustard Seed: Summer's Dark Horse Spice?

Yellow Mustard Seed

I'll be the first to admit that among the throngs of fascinating spices that line my shelves, the little mustard seed is often overlooked by me.  I hope it'll forgive me, for in reality it is an amazing little seed indeed.  And with visions of summer pickles dancing through my head, what better time of year to blog about this spicy gem?  Certainly the mustard seed has been around since the dawn of time (and, in fact, is the star of the Christian Parable of the Mustard Seed). 

Anyway, no longer shall I ignore this yellow (or brown or black) seed!  In fact, I may throw down the red carpet...for the mustard seed gives us so much.  Mustard seeds are the small round seeds of various mustard plants. The seeds are usually around1 or 2 mm in diameter. Mustard seeds may be coloured from yellowish white to black.   These seeds are so important to so many different regional cuisines.  The seeds can come from essentially three plants: black mustard, brown Indian mustard and white mustard.


It would seem this unassuming seed is quite the globetrotter.  The earliest reference to mustard seed is in, no surprise, India - 5th century BCE.  A story of a grieving mother and the mustard seed is told by Gautama Buddha.  When a mother loses her only son, she takes his body to Buddha for a cure.  The Buddha requests for her to bring along a handful of mustard seeds from a family that's never experienced the loss of a child, husband, parent or friend.  The mother searches for such a house in her village to no avail.  In this search, she learns that death touches one and all and she cannot be selfish in her grief.  The French have used mustard seeds as a spice since 800 AD, and it was actually among the spices taken by the Spanish on explorations throughout the 15th century.  Jewish texts compare the size of the universe to the size of a mustard seed in order to demonstrate the world's insignificance and to teach humility.

Easy to overlook, it's interesting to take a peek out how much the mustard seed is utilized throughout various cuisines/recipes:

• India utilizes the mustard seed for various types of pickles that commonly feature mango, chili powder and are often preserved in mustard seed oil;
• North Americans utilize the mustard seed for making sweet pickles, dill pickles, etc.;
• Of course, mustard seed is the star of the plethora of mustards on the market today (SO easy to make at home....and SO much better!)
•  Irish Corned Beef
•  Chutney
•  Deviled Eggs

So - next time you pass by the lovely mustard seed, stop and ponder just a little longer and maybe try it out in your kitchen.  Here's a recipe to get you started!

EASY SUMMER FREEZER PICKLES

• 8 pounds cucumbers, thinly sliced
• 1 cup thinly sliced onion
• 3 tablespoons Charmed Spices Natural Pacific Sea Salt
• 4 cups sugar
• 2 cups white vinegar
• 1 teaspoon celery seed
• 1 teaspoon Charmed Spices Ground Turmeric
• 1 teaspoon  Charmed Spices Yellow Mustard Seed 

1.  In a large container, combine cucumbers, onion and salt. Let stand for 3 hours, stirring occasionally.
2.  In a bowl, combine the remaining ingredients; let stand for 2-3 hours, stirring often. 
3.  Drain and rinse the cucumber mixture; add sugar mixture and stir well. Pack into 1-pt. freezer containers, leaving 1-in. headspace. Cover and freeze for up to 6 weeks. Thaw before serving. Yield: 6 pints. 

Iced Tea Tutorial: The Way We Do It

Bentley serving up All Things Tea iced tea!

This blog post might be short and sweet (and oh, how sweet it is)...but it just might save your summer!  Southwestern Ontario is in the grips of a scorching, dry summer...so I kind of feel like revealing our iced tea secret makes me a heroine.  Ha.  The other day a burly man pulled up to our shop on his beautiful Harley Davidson.  He was that stereotypical 'biker guy' - long hair, tattoos.  He came in with one sole motive: Iced Chai Latte from All Things Tea.  It's a popular iced tea here, and as such, I had to break the news that it had sold out and was still in the process of being made.  His bottom lip began to quiver and I was certain my news was about to make a grown (biker) man cry.  Yup folks - it's really THAT good.  Fortunately, I was able to use my back-up flash freeze method (more on that later) and he left happy, dignity well in tact. 

More often than not, people tell me that when they make their iced teas at home with our great loose leaf tea, it still doesn't taste the same as what they drink at the shop.  It really is an easy method I use, but a few details are critical in making it SUPERIOR iced tea.  My method may not be the same as you've heard before, but it works for us....and as they say, if it ain't broke, don't fix it!

WHAT MAKES A STELLAR ICED TEA?

1.  Start with top quality loose leaf tea - your iced tea will only be as good as the tea you use;
2.  We use Reverse Osmosis (RO) water.  This is IMPORTANT.  Loose leaf tea is delicate and water that is hard destroys the natural flavour.  At the very least, use a quality spring water - tap water does NOT cut it.
3.  Use the right amount of tea leaves:water ratio, watch your water temperature and steep time - tea is by nature 'fussy' - follow these simple rules and I promise the best iced tea on the block every time!
4.  Do not over sweeten your iced teas - common mistake!  Using too much sugar masks the great flavour of your iced tea.

WHAT WE DO:

1.  Figure out how many ounces are in your heat-safe pitcher that you'll be using.  Use 1 heaping teaspoon of loose leaf tea per 6 oz. of water.  For example, if your pitcher holds 60 oz. of water, you should be using 10 heaping tsps. of tea.

2.  Fill your pitcher with boiling water (for black, rooibos or herbal teas) or steaming water (just below the boiling point) for green, white or oolong teas.

3.  We use non-bleached, biodegradable tea sacks for steeping the tea (available for sale at All Things Tea) - this facilitates easy leaf removal and the used tea sack can go into a compost bin or garbage.

4.  Place your prepared tea sacks into the pitcher and steep for the proper amount of time (green tea: 2 minutes; oolong: 2 minutes; rooibos/herbals: 10 minutes; black tea: 3 minutes; white tea: 2 minutes).  Promptly remove your tea sack.

5.  At this time you can choose whether to sweeten your iced tea or not.  For rooibos teas, we often use nothing as it has its own natural sweetness.  For greens (which tend to take on a slight astringency as they cool) we generally use 1/4 - 1/2 tsp. sugar per measuring cup.  If you're not a fan of sugar, you could certainly use stevia or even agave nectar, honey - up to you!

6.  Let your iced tea come to room temperature on your counter and then put in fridge (ideally overnight).

When our iced tea is at room temperature, we like to sometimes make ice cubes from the tea itself.  It is attractive and doesn't water down your final product.  If we're feeling extra-fancy, we might freeze some blueberries or raspberries in the ice cube tray, too.  

To make a latte drink, we simply use a black tea (like our Chai Indienne) - fill the pitcher 3/4 with water, 1/4 1% milk and about a 1/2 tsp of sugar per measuring cup.  We let THIS concoction steep for 15 minutes.  That's it, that's all - no fake syrups, no false ingredients - just yumminess!

Flash-Freeze Method: This method we use when in a pinch for time.  Steep your tea just as above and then immediately pour it over a glass or pitcher FULL of ice - less enamoured with the process because it does water it down somewhat, but it is still acceptable!

And, you didn't hear this from me, but we've actually been known to use our amazing iced teas as a vodka martini base at summer BBQs at our house.  They aren't half bad, I tell you.  Ahem.  I find solace in the fact that tea is so good for us!  And before signing off, I would like to send out a mention to a friend and customer who has an incredible blog on living a lifestyle with less sugar.  She is a big fan of All Things Tea and has concocted some amazing summer drinks using our tea.  She has a VERY amusing writing style and the amount of effort she puts into her research is admirable.  Feel free to pop by her blog at: http://www.lesssugarnaturally.com/sugar-free-beverages/

And lastly, if you're thinking iced tea is just the thing to get you through this blazing heat, I'd like to share with you what we've noticed are best-selling loose leaf teas for making iced teas (this is observation for 7 summers!):

Georgia Peach

Honeybush Raspberry Rooibos

Angel Falls Mist (fruit tisane)

Japan's Green Treasures

Mayan Chocolate (particularly for making lattes)

Thanks for stopping by - may you drink tea, stay cool and have a great summer!

 

The All Things Tea Logo: A Brief Lesson in History

 
Upon inspecting our All Things Tea logo, it isn't hard to spy the mighty and proud ship forging through open waters.  Nice, isn't it?!  But....ummm....what does that have to do with tea?!  Well, we chose our logo carefully; you see, this isn't just any ol' ship.  It's a clipper ship.  The end.  Just kidding - that would be a little too brief of a history lesson. 

The tea trade is actually what led to the rise of clipper ships - people were looking for a faster way to transport tea from China.  Before clipper ships, cargos of tea  would  make the long journey around the Cape of Good Hope (the southern tip of Africa - the only route from China to Britain before the Suez canal).  However, as 'mystery' around first flush tea (which is the most recently-picked tea) grew among the Brits, financial interest in faster ships grew, as well.  Amazing what people can create when you dangle that proverbial carrot, right?  The East India Trading Company (which was the only game in town at that point) didn't much care about speed (again, 'cause they had such a monopoly on the tea trade).  They'd take a couple of years (yes, I said YEARS) to make the trip in huge, heavy boats.  Enter year 1814.  The East India Trading Company lost its monopoly on India tea trade, and then on China tea trade in 1834; this opened the market up to the Americans, who consequently developed the fastest sailboats of the time in order to get the tea first and make the most profit.  Crafty capitalists!  For close to two decades, these 'tea clippers' ruled the wide blue seas.  In fact, it is at this time that the clipper race was born: the race to see who would make it first to Britain from China.   It is said that the first American clipper ship to carry tea from China to London made the trek in 97 days.  That's fast!  That's THREE times the speed of the lethargic ships of yore. 

It wasn't until the Suez Canal opened in Egypt (1867) that the age of the clippers ended.  The races forged on, but over the following years, steamships became the more efficient mode of transportation.  The last great tea clipper was the Cutty Sark (which still reminds me of my father's liquor cabinet), which set sail in 1869.  Anyway, we couldn't think of a cooler logo than a clipper ship....see....tea has had a serious influence on history (wait 'til my post about the Boston Tea Party). Thanks for reading!

Oh Ginger, You Gorgeous Thing

Ginger rhizome

...and no, I'm not talking about that sexpot movie star Ginger from Gilligan's Island (though I did secretly wish to emulate her as a 5-year-old). Ahem.  I'm talking about ginger...as in the root.  Oh yes, we North Americans revere said root when it's pulverized and used to erect walls for a delicious gingerbread house.  We celebrate it when it's crystallized and drenched in dark chocolate (oh wait...maybe that's just me...can't help it...it was my nanny's favourite - must be in my genes).  Jamaicans bring to us the spicy, refreshing ginger beer.  No Asian menu nor Indian masala chai is complete without this delicious rhizome of the plant Zingiber officinale.

I have a little bit of a crush on ginger.  It's true. And really, if I'm going to have an obsession with any (inanimate) thing, ginger it should be!  We all know and love the taste of ginger.  It conjures cozy Christmas memories, no?  But, wait - did you know that while you were devouring Aunt Gertie's gingerbread cookies you were doing yourself a veritable WORLD of good??  Yes!  Devour the cookies...you heard me!  Ginger is rooted (haha...pun fully intended) in history in several cultures across the globe.  The ancient Indians used ginger as a physical cleanser, to treat digestive complaints and as a spiritual healer.  Greeks also used ginger for digestive issues.  In England, ginger was added to beer to create a tonic for easing stomach upset.  Perhaps the most well-known culture to use ginger has been the Chinese, whose history of use dates back as far as 3,000 BC.  Believing, to this day, that ginger is a powerful herb, the Chinese use it their food often.  Today, ginger is still relied upon to help control nausea and ease digestion (I well remember the days when my  mum would give me gingerale for nausea).  The reality is that ginger is a STELLAR herb and its benefits extend much beyond treating nausea.  I sell several healing herbs in  my shop and ginger is my superstar.  Let me talk about inflammation...you know, the thing that is basically the root of all disease. Ginger is a potent natural anti-inflammatory.  For those with digestive upset, arthritis and MANY other ailments caused by inflammation, ginger should be part of your daily routine.  You can cook with the fresh root in your food, you can drink a ginger tea - just get it into you; your body will thank you.  The gingerols (anti-inflammatory compounds) found in ginger inhibit the production of nitric oxide, which is responsible for joint pain and arthritis.  Who knew!  AND, did you know that ginger is an important herb for boosting your immune system...geesh, after the flu that just ripped through our household, this is good to know!  You see, ginger is considered a 'hot' spice, meaning it it produces a warming effect on the body; it increases metabolism, circulation. Also, it is this warming effect that kicks sweat glands into a higher gear, which provide increased immunity (think of that old saying 'you have to sweat out a cold' - there's something to it).  The health benefits are sincerely too numerous to list.  I have a theory - when something sticks around in several cultures for thousands upon thousands of years, chances are it's good for you.  In this era of finding the next 'superfood', ginger should top the list.  

India is one of the major producers of ginger.  From pots in gardens to large scale operations, it's grown on a local and commercial scale.  Interesting fact: in 2003, India grew over a quarter of a million tones of rhizomes- almost three quarters more than thirty years ago.  It's also grown (smaller scale) in Bangladesh and Pakistan.  I just learned that I, in Canada, can even grow my OWN ginger successfully.  If you Google it, you'll tons of info about it.  I am going to give it a whirl.  


Anyway, with summer around the corner, I am gearing up to make my famous ginger iced tea.  I use a pure, dehydrated ginger and steep it for a LONG time (I like it spicy!) and then throw over ice.  A refreshing drink on a hot, humid day....and it keeps my joints happy!  Soooo, here's to another thousand years celebrating ginger!  Yum!

Merkén: A Mapuche Spice Blend

Cacho de Cabra chilis used to make Merkén

 
Some time ago I was at a friend's house for a potluck dinner.  Her husband is Chilean and happens to be a chef (oh, poor unlucky me).  I entered their home and was greeted by this intoxicating scent that I couldn't quite put my finger on...but it grabbed hold of me and brought me over to a pot bubbling away upon the stovetop.  I peeked in and saw a delicious, hearty stew slow cooking and yet I still couldn't figure out what I was smelling.  I'm interested in all things food and so when I asked my friend, he told me the 'secret' ingredient was Merkén.  Oh!  Of course! Merkén!  Wait.  What the heck is Merkén?

It so happens Merkén is the tastiest spice blend I have perhaps ever tried in my LIFE.  It is smoky, hot, deep.  But what IS it?  Merkén is a spice blend that hails from the south of Chile.  Well, the reality is you can purchase Merkén from all parts of Chile, but the highest quality, most authentic spice blend is from the south.  Merkén is blended by the native Mapuche indians of Chile.  This piquant blend is typically made from the native Cacho de Cabra ("Goat's Horn") chili pepper, toasted coriander and salt.  Never has something seemingly so simple tasted so complex.  And guess WHAT?  My blog-reading friends - we're in luck. It so happens that my husband is also Chilean; we have family connections in Chile and they've been able to get us a quantity of top quality Merkén from the South for sale at All Things Tea/Charmed Spices.  It is a limited edition spice and I couldn't be more excited.  My shop is nestled in a quaint village setting.  We have a new fine dining restaurant moving in next door to us and the owner/head chef came in to introduce himself yesterday.  We exchanged pleasantries but the conversation quickly moved over to food and spice (as so often it does with foodie types).  I produced the Merkén for him to smell without uttering a word about its origin.  If those eyeballs of his weren't attached by an optical nerve, they'd have fallen out of his head right then and there.  Immediately he began dreaming up dishes he could use the blend for.  I'm pretty sure I didn't exist in that moment...and I totally understand.  So, yup.  It's THAT good.  True Merkén is NOT easy to come by in these parts of the world, and it's a treasure to behold.  So - the question that begs asking - HOW to employ this delicious blend?  Easy:

1,  Combine it with a high quality olive oil (check out Dana Shortt Gourmet for her impressive and extensive olive oil bar: www.danashortt.ca.) Pair this with a crusty bread for dipping.
2.  Infuse butter with Merkén and use it for bread, corn on the cob or even to top a grilled steak.
3.  Merkén is great for all things BBQ: steaks, fish, pulled pork, chicken.
4.  Use a touch of Merkén for your chilis, stews - the added depth will blow you away
5.  Add a touch to your favourite homemade mac and cheese casserole - cheese and smokiness are natural companions.

I've had the good fortune of spending time in Chile.  It is a gorgeous country.  The people are warm and wonderful and the food is wholesome and pure.  Merkén brings to me memories of my travels.  If you think you'd like to give it a whirl, please feel free to visit me at my shop: All Things Tea, 681 Belmont Avenue West, Kitchener.  If you aren't in town (or country!) - call me: 519-342-0559 - shipping can be arranged.  I'm happy to bring the magic of Merkén to Belmont Village -  may it cast its spell on you as it has me.  Buen provecho!

Painting with Tea

The painting you see above is entitled simply "Strength". It is a painting done entirely in ink and tea. And how fitting THAT is considering this painting was created in response to the disastrous earthquake in Japan. The piece speaks to human resolve as well as the terrifying force of nature. How poignant to paint with tea. Look at it closely...it is incredible.

Surely as a tea purveyor, I am supposed to blog about tea, right? It is my duty to discuss the health benefits, the growing regions, how to steep a proper cup...RIGHT? I can certainly do this. But not today. You see, I'm also a little secretly obsessed with art and its role in society, in culture...and in every day life. For me, art is a bit of an escape; it takes me to the same place as a good cup of tea. A veritable symbol of peace and serenity, it is. So what the heck, why not combine the two for a double hit of serenity? Sound good? Ya!

The notion of creativity fascinates me. One is limited solely by her own mind. So - throw caution to the wind, steep a stiff cup of tea and pull out your painting implements. Here we go! It has been noted that tea has been used as a medium even in ancient Chinese brush painting, so I suppose this art form has existed for many moons.

How to Paint with Tea

Tea is a natural pigment that can be used to stain paper (and other materials) to create different effects. Depending on the strength of your brew, you can create paintings that play with light and dark shading. The key is to use several different teas (and you can mix them) to obtain different colours/shades. The longer you steep your tea, the bolder your colour shall be (I know, sheer genius). Black tea will create a soft brown, cream or wheat-coloured stain. Green tea actually seems to produce a reddish colour (unless you use Japanese matcha - now THAT is green!). Fruit teas are fun to use for their vibrancy, as well as hibiscus tea. And rooibos! Tea (like paint) will typically dry a shade lighter than it appears when wet. Several applications are required for a darker stain.

I like to use watercolour paper to make tea paintings - kind of makes sense, I guess. I sketch out lightly what I want to paint and then go to it! You can use sponges, brushes, cloths, whatever you want to paint. A blowdryer is handy to have to help the drying process along - especially if you are needing to apply tea several times for a darker shade. Once I've got all my shading in place (which can sometimes take days for me....I love the tedium), I take an art pen and reinforce my drawing. It is amazing what you can create. All natural. Tea produces a really surreal effect, actually. For HARDCORE artists, you can allow your paintings to dry in the sun - this will secure their colour forevermore.

My husband thinks I may have been a witch in another time and place (hey - be nice...he means a GOOD witch, of course). Perhaps that explains my inexplicable attachment to the earth and all her offerings. Painting with tea - of course....why, naturally. Grab the brush by the bristles and try it out, folks. If nothing else, you can sip a good cup of tea while spreading your arty wings. Have fun!

Marvelous Masala Chai!

When a fellow tea lover asked if I would consider writing about chai, I leapt from my chair and answered with a resounding YES! In my excitement, I unfortunately spilled hot chai on myself and besides the seared skin and mildly hurt pride, I was very dismayed at wasting even the smallest drop of chai decadence!

What is chai tea? Redundant! That's what! No need to say "chai tea"...just 'chai' will do as the word's true meaning IS tea. Ask for a cuppa chai in India and they know just what you mean - and you'll indeed get a cup of wonderful tea (mostly likely an Assam or Darjeeling). However, in North America, 99% of the population will ask for a cup of chai and expect to get a milky, spicy, sweet tea that India is famous for. To get this in India, you'd have to ask for a Masala Chai. And that's what we should be calling it here, too. Call me picky!

History

Tea plants have grown wild in the Assam region of India since antiquity. However, South Asians for many moons viewed tea as an herbal medicine rather than a recreational type of drink. Some of the masala chai mixtures (which I'm willing to bet are different in almost every household across India) are derived from Ayurvedic medical texts. I find that fascinating. Could it be true? My love for masala chai is actually GOOD for me, too? Oh yes, indeed it is. More on that later. Sometime in the 1830s, the British East India Company grew concerned about the Chinese monopoly on tea. British colonists had noticed the existence of these Assamese tea plants and started to cultivate tea plantations locally (smart, I guess!). In 1870, something like 90% of the tea consumed in Great Britain was still of Chinese origin, but by 1900 this had dropped to 10% (replaced largely by tea grown in British India and British Ceylon). Wow. Keeping this in mind, black tea consumption inside India remained low until a promotional campaign by the British-owned India Tea Association in the early 20th century. The Association encouraged factories, mills, etc. to provide tea breaks for the workers. Tea was officially promoted as served in England - with small added amounts of both milk and sugar. The Association at first wasn't keen when independent vendors would add spices and increase the proportions of milk and sugar (really to save on the use of expensive tea leaves - thanks to the sheisters!). However, as we all well know, masala chai in its present form is firmly established as a beverage of choice not just in India, but the world over. History lesson over.


Traditional Preparation

While it may take a little longer than our I-wanted-it-yesterday society would like, preparing masala chai with patience and love will yield the most delicious thing you've ever tasted in your life. How's THAT for a bold statement? C'mon - we know when we slow things down a bit, appreciate every ingredient for what it is, things just TASTE BETTER. It's more rewarding. Tea drinkers....we know that, right?? I shudder when I hear people drift into the shop and talk about the delicious "Chai Tea Lattes" they've had at that mega coffee giant. First, ACK! CHAI TEA! REDUNDANT! Second....that mega coffee giant doesn't even use tea! It's an artificial, sickly sweet syrup. Booooo! Oops. That was an unintentional rant. My apologies (sort of).

The most simple method of making masala chai is to simmer a mixture of milk and water with a loose leaf tea, sweetener (meaning sugar or honey - your choice) and whole spices (always use whole spices - the experience is in the details, really). The solid tea and spice residues are strained off masala chai before serving. Methods may vary according to taste or local customs: some households might combine all ingredients together at the star, bring the mixture to a boil, then immediately strain and serve. Others may leave the mixture simmering for a longer amount of time. So, here's what I do (and the truly fun part of masala chai it to PLAY and find what you like):

In a medium pot (Makes 3 cups):
2 cups 2% milk
1 cup water
3 heaping tsps. loose Darjeeling or Assam black tea
3 tsps. sugar (or honey - to your own taste)
3 green cardamom pods (make sure they have a vibrant green colour)
1 cinnamon stick
1 vanilla bean (opened, seeds scraped out into milk mixture)
Fresh grated ginger to taste
5 black peppercorns
3 - 4 cloves, whole
1 star anise, whole

Bring the mixture (over medium-low heat) to a slow simmer. I don't allow my mixture to come to a rapid boil. Simmer very gently for 5 minutes. Remove from heat, cover, and allow to steep 10-15 minutes (I like the spice flavours to really shine). Stir well, strain and serve. I like to serve my masala chai in a glass mug with a cinnamon stick as an accent. DROOL FEST!! Your house will smell amazing at this point.

When I was selling my house we had an open house what seemed to be EVERY weekend. I would ALWAYS make sure I had masala chai prepared and ready for the drinking. When I got home - it was gone. Each and every time.

Now, I should have had you all hooked at "chai", but if you're not entirely sold, here's the kicker: masala chai tea is HEALTHY. It really is! Yes, I know there's sugar in it, but you could replace the refined stuff with honey, I'm sure you could even use agave - whatever you want. But listen to THIS: like I mentioned before, masala chai is based in ancient Ayurvedic medicine. Besides the known health benefits of the tea plant (hellooooo antioxidants, we love you!), the traditional spices used in masala chai are known digestive aids, anti-inflammatories, and so much more. Not to mention, this rich drink has half the amount of caffeine of that coffee you have each morn.

So, for this gal, it's CHA CHA CHAI...all the way!

Easter Eggs au Naturel

Holidays are serious business at my house (and for the record, they were BEFORE the arrival of my son). Now I use the fact that I have a 3-year-old as my holiday-insanity-excuse. People that know and love me accept me for who I am; they are fully aware that when "Holiday Susie" arrives on the scene that craziness shall quickly follow. Fool? Maybe. All I know is that I happily cling to that bit of magic from my childhood...and you should, too.

Easter egg time is here. Yes, I know Easter isn't necessarily about eggs, but let's face it: making Easter eggs is fun. This year I decided my son and I would do something different. With all the fantastic herbs, teas and spices around me, I figured it'd be fantastic to make NATURALLY DYED Easter eggs - and WOW...SO. MUCH. FUN!!! Besides, is it just me or are those crummy Easter dye kits at the supermarket getting cheaper and cheaper? That's a different blog. I know. So, I thought I would share my Natural Easter Egg Wisdom with the world - it is less harmful all 'round and as it turns out, it ends up being a pretty fun time spent with the kidlets. Here's what we learned:

WHAT YOU'LL NEED:

White eggs (quelle surprise!)
Egg Cartons (for drying)
Alum Powder (found at the grocery store, probably near spices)
White vinegar
Dye materials (more on this below)
Stovetop
Saucepans
Measuring Spoons
Wooden spoon & slotted spoon
Vegetable oil
Optional: rubber bands, stickers, etc. (for making 'fancy-schmancy' eggs)

DIRECTIONS

STEP 1: Choose which colours you'd like to dye your eggs:

a. BLUE: Hibiscus Tea (ya, you'd think the eggs would turn red, but they don't!)
Red Cabbage
b. RED: Whole beets
c. TAN: Strong black tea
Cumin (Ground)
d. YELLOW: Turmeric
Chamomile Tea
e. PURPLE: Frozen Blueberries
f. GREEN: Spinach Leaves or Fresh Herbs
g. ORANGE: Chili Powder
Paprika

Step 2:

For each colour, fill a saucepan with at least 3 inches of water. Add in your vegetables, spices or teas. It’ll take a lot…around two cups, packed (for veg) - not as much for spices (we used 3 tbsps of spices/teas) - you'll have to play to get it to the colour you want.

Step 3:

Bring the water to a boil, and add 2 tsps. alum powder (this allows you to get deeper colours).

Step 4:

Boil for 30 minutes.

Step 5:

Remove the pan from heat and allow it to cool slightly. You don’t want to add the eggs to boiling water, because the shells will likely crack.

Step 6:

Return to heat, and stir in two tbsps. of white vinegar. Add the eggs and bring mixture back to a full boil. Reduce heat slightly, and cook for 10-12 minutes. Take the pan off the heat, and let the eggs cool in the dye.

Step 7:

Remove the eggs from the dye. If you’re satisfied with the color, then allow them to dry. For deeper, richer colors, strain the liquid, and allow the egg to continue to soak for up to eight hours. (Any longer, and the vinegar will start to disintegrate the shell.) If you plan to eat the eggs, put them into the refrigerator. We used the egg cartons as drying racks!

OPTIONAL STUFF:

• When the eggs are dry, you can use a cotton ball to rub a little vegetable oil over the eggs for added sheen - pretty!
• If you want a striped look, wrap your egg in rubber bands before dying - when they are dry remove the bands and voila!
• We got cute little Easter stickers from the dollar store and fancied up a few eggs
  

We really had a lot of fun making our Easter eggs. We are going to make a batch this week to keep in the fridge..and we can eat them without fear of turning flourescent green! There's something extra satisfying about using what Mother Earth gives us to make these...and somewhere in here was a lesson for my son. I'm sure of it. Happy Easter to all my tea and spice-adoring friends. May you be surrounded by friends, family...and naturally-dyed Easter eggs, of course!

Gimme Garam Masala

I think this might be my desert island spice (er, well...blend, actually). It's a tough choice for me because I love so MANY spices...but when daydreams take hold, I drift to thoughts of Garam Masala (yes, I'm well aware that makes me weird).

Sit down - I'm about to tell the tale of this lovely spice blend from India (I really have to visit there). Forgive me in advance, it's not just the taste of spices that enthrall me, but also their history - it's just so colourful. I figure people that continue to follow this blog share the same obsession, so it's all good! Again - my reward for diligent readers: a great recipe at the end! Susie's OWN recipe!

Let's get the easy stuff out of the way first, just what IS Garam Masala? Why, it's a spice blend - and a hypnotic one at that. Common in India and other South Asian cuisines, garam ("hot") masala ("mixture") is not a spicy-hot spice, but is indeed intense. The word "hot" in this instance refers to the blend's ability to 'heat' the body, thus raising one's metabolism. I'm pretty sure that every household in India boasts a different recipe for Garam Masala (just like their lovely chai). Experts could probably taste a blend and identify what region it comes from just by the ingredients. I'd like THAT job, please! Sigh, that was a nice little dream - but back to reality! Common ingredients used in the making of garam masala include (but are not restricted to): black and/or white peppercorns, cloves, long pepper (aka 'pippali'), black cumin, cumin seeds, cinnamon, black/brown/green cardamom, nutmeg, star anise and coriander seeds. You see?! You see why it's so delicious?!??

I recently learned that a rite of passage for Indian cooks is to become a 'masalchi' or master spice blender (um, sign me up for THAT, too). There's good reason for this: a single dish in India can call for as many as a dozen individual spices to create its unique flavour profile. In the words of Alannis Morissette: thank youuuuu, Indiaaaaa! I digress. So, the brave home chef can most certainly take up the challenge of making his or her own blend, but beware: it's a tedious (but beautiful) process. You begin with quality whole spices, you'd need a good quality mortar and pestle (I'd recommend granite), and you need to know how to toast spices to coax out their gorgeous flavours. If you're beginning, there are some fanastic ground blends at the ready for you (I'm addicted to the one I have here at my shop). The things to be careful for if buying a blend: buy from a reputable seller and buy in small quantity to maintain freshness. Store your garam masala blend in an airtight container away from light, heat and moisture.

So, what does one DO with garam masala, exactly? Let me pleeeeeeease demystify for you (because seriously - you have to use this blend, you do!). I pretty well think it pairs with EVERYTHING beautifully - it's great in tomato-based dishes to give Indian flare, it's lovely with chicken, lamb, snacks (think oven-roasted garam masala chickpeas) - I even make garam masala cookies (such an exotic, unique taste for a sweet dish). Anyway, to get the ball rolling, I'm giving you my SUPER DUPER easy recipe - this is made once a week at my house and even my 3-year-old son devours it. Happens to be healthy, too. Bonus! Enjoy, thanks for reading...and now you understand why I say, "GIMME GARAM MASALA!"

Susie's Chana Masala (Chickpea Curry)
This is a vegetarian dish...nice served over a bed of Basmati rice and topped with fresh cilantro. You may play with the quantities of spices used here, I always eyeball it...

Ingredients
1-2 tablespoons oil (any oil with high smoke point will do fine)
2 onions, diced
2 garlic cloves, crushed
1 tbsp. Charmed Spices Cumin Seed
1 tbsp. Charmed Spices Garam Masala
2 (19 oz.) cans of chickpeas (drained and rinsed)
3/4 cup plain yogurt (can be low-fat, but not no-fat)
1/2 cup tomato sauce
1 tbsp. tomato paste
Cilantro, chopped (for garnish)

Method
1. Heat oil over medium heat in a large pan;
2. Add in chopped onions and garlic. Saute until onion is translucent.
3. Add in both your cumin seed and garam masala. Stir well and continue to cook for 1-2 minutes. You will notice a lovely fragrance at this point!
4. Add in your remaining ingredients (minus the cilantro) and stir really well. Reduce heat a beat and allow everthing to heat through.
5. Serve over basmati rice and top with chopped fresh cilantro.

SO EASY, SO DELICIOUS. And that's all I have to say about garam masala (for now!). Thanks for reading!

Oolong "Slimming" Tea: Fact or Fiction?

Once upon a time there lived an old tea farmer. Every day, he'd go to his fields to pick tea where he'd place his leaves to dry. One day, the farmer was going about his usual routine when he got frightened by the appearance of a black snake - he ran away, leaving his leaves in the sun. Several days later, the tea farmer cautiously returned and found that the leaves had been oxidized by the sun and gave a delightful brew.

Oolong (meaning "black dragon" or "black snake") is the source of many legends. It is more likely that the name came about due to the fact that as the tea steeps and the leaves unfold, they resemble the long, winding body of a dragon. Oolong is the subject of much discussion, but I know one thing for SURE - it's a treasure to behold.

Native to the Fujian province of China, oolong tea is partially oxidized and therefore falls somewhere between a green and a black tea. Superior oolongs are also produced in Taiwan (formerly known as Formosa) - it is often referred to as the 'champagne of teas'. Originally produced in the Ming Dynasty (1368-1644), the tea has been a favourite with tea lovers for centuries due to its floral aroma and long lasting aftertaste. The oolongs I like best have a really nice orchid undernote and are of high enough quality that I may get multiple steeps (bonus!).

Then there's milk oolong. Sigh. Milk oolong. I don't like to share my milk oolong...it's THAT good. You know how ice wine is produced...how it needs very specific weather conditions? Well, milk oolong follows suit. It can only be produced at a specific time of year when the temperature shifts in juuuuust the right way...it is a rare occurrence. The result is an otherwordly experience: sweet, creamy, delicate...pure bliss. Because of its rarity, milk oolong is (or SHOULD be) expensive. It's not a hoax, folks....it really is so dependent on the temperature shift that some years, there's no yield. This drives price up. If you are getting what seems to be a 'deal' on milk oolong, all I can say is BUYER BEWARE.

While I'm on this 'buyer beware' subject, I should mention something the REALLY bugs me about some purveyors of tea. If you see oolong being touted as weight loss tea, or 'slimming' tea and along with it comes a crazy price tag...again I say, BUYER BEWARE. People come in ALL the time saying they've heard about the miracle benefits of "WU YI TEA" (which, by the way, is the EXACT same thing as OOLONG - they are synonymous). Please, don't buy into this propaganda. Let me separate fact from fiction so that you may make an informed choice:

1. WuYi tea is the SAME as oolong (don't let people tell you otherwise) - Oolong is grown in the WUYI mountains - SAME THING. Don't pay a higher price tag on "WUYI" tea, ok?

2. It is unfair to sell oolong tea under the guise of "SLIMMING" tea. Here's the skinny on oolong: yes, it boosts metabolism and yes, it can help to block fat absorption somewhat...HOWEVER....you would need to drink a BOATLOAD of it to make a true difference. Seriously.

3. Make oolong a part of your daily HEALTHY living habits and it will support you in your healthy lifestyle - this much is true. But don't eat a large pizza alongside a cuppa oolong and expect miracles. It is not my intent to offend anyone, it IS my intent to inform you so that you are not taken advantage of.

4. Oolong is indeed a healthful drink: it is antioxidant rich, it can help lower cholesterol and risk of stroke, and these are just a few of the benefits.

5. Quality oolongs are always from China and Taiwan. And they're divine. 'Nuf said.

Phew. Ok, I went a little crazy there for a minute, but it seems almost every day someone comes in to buy oolong for weight loss - and I don't want people to feel disappointed. What people should be drinking oolong for is its delicate nuances and lovely aroma. Hmmm....off I go to dig up some of my coveted milk oolong (no one is home and therefore no one can see where I hide my stash - seriously, I really do hide it). I shall raise a cup to this old tea farmer AND that black snake that scared him off - without him, there may be no oolong! See, I knew snakes had a purpose. ;) Until next time....

Laspang Souchong Tea: I'm Wholeheartedly Addicted!

Upon first whiff of my beloved Lapsang (yes, we're on a first name basis), your olfactory receptors will spin into overdrive. It's a given. What IS that smell? Campfire?! Smoke?! Oh, yes, yes and YES! And how I love it!

Lapsang Souchong (literally meaning 'small plant from Lapu Mountain') is a black tea that originally hailed from the Fujian province of China. Figures - so many great teas are from here. Anyway, what makes this tea SO stellar is that the leaves are smoke-dried over pinewood fires. The result? A deep, rich, smoky tea unlike anything else on this planet. And WOW. While the taste is most certainly bold, Lapsang proper still has a divine balance between the smokiness and tea flavour. My Lapsang has a loyal following, and yet (to my utter dismay) there are 'haters' out there. I get it. It's definitely an acquired taste (often, it is said, cigar and scotch lovers like this tea). Now, THAT said, if you don't want to drink it, fine. But I promise you one thing: I'll get you eating it. Pause. Wait for it... YES! I SAID EATING IT! And here's where it gets fun...

So, today, the first day of spring in Southwestern Ontario finds me [happily] sweating. The sun is beating down, my chives are rearing their lovely green heads and BBQs are being lit up at a frenetic pace. I love to cook and my mind drifts to barbecue (not that it takes much to do that). Here's the thing: Lapsang is an INCREDIBLE ingredient with which to cook. Using tea in a culinary manner is so fun. The inherent smokiness and depth of Lapsang Souchong is a natural companion to the typically robust fare cooked up on a barbie. I will attach an easy recipe at the bottom here for you folks to try out for yourselves. I'll having you singing Laspang praises in NO time! A few things I've created using Lapsang Souchong include:

• Lapsang Caramels with Smoked Sea Salt (HEAVENLYYYYYY)
• Smoky Lapsang & Cheddar Scones (a trade secret, but they are available at the shop from time to time) - WOW....cheese and Lapsang should get married!
• Popcorn - yup, I've doused my popcorn with Lapsang and sea salt (and cheese)
• I've infused soups (like a nice summer gazpacho or a tomato cream soup) - totally different taste
• Lapsang-Infused Pulled Pork....siiiiigh.....doesn't get dreamier than that

Please don't tell me I'm the only one drooling here?! As promised, I'm giving you a super easy recipe to try your hand at cooking with Lapsang. All you need is a mortar/pestle (or a coffee bean grinder) and you're off to the races. For those who love salmon fillets cooked atop cedar planks, you'll LOVE this recipe:

All Things Tea Easy Lapsang Salmon (serves 4)

This can be prepared in the oven or on the BBQ.

Ingredients

2 Tbsp. All Things Tea Lapsang Souchong Superior

1 tsp. Charmed Spices Natural Pacific Sea Salt

Pinch of sugar

Method

Pulverize all ingredients in a mortar & pestle or in a coffee bean grinder. Rub atop salmon fillets and broil in oven or BBQ. YUM!

May these beginning days of spring fill you with Laspang dreams. :)

Not All Salts Are Created Equally

Salt has a bad rap. Sure, you eat tons of it and you encourage disease...but that's kind of the deal with most things, right? Moderation and all that. I'm here to stand up for salt (I always did like to cheer for the underdog). Probably the world's most utilized spice, salt's ability to preserve literally was a foundation of civilization. Because we were able to preserve foods with salt, humans were able to travel much further distances. Salt used to be hard to come by and was a very valuable trade commodity- people were even paid in salt. Today, we know it is very accessible.

For a very long time, many people were iodine deficient. This caused mental disabilities, as well as thyroid problems. To prevent such issues, iodone-containing salts were mixed with table salts resulting in today's basic iodized table salt (thus eradicating a lot of unnecessary disease). I don't know...I'm pretty sure that we get enough iodine in our diets now with access to such globally diverse ingredients...but maybe I am being a little ignorant - maybe some part of the world simply do not.

There are basically two sources of salt: the sea or rock (which occurs in beds of sedimentary evaporite minerals that result from the drying up of lakes and seas). Rock salts are found all over the world, and in fact, Salzburg (Austria) was named the "city of salt" for its extensive mines.

I guess I'm something of a salt snob. I'm allowed though - my shelves are lined with the most interesting and fabulous sea salts and finishing salts a person could find....so my curiousity was naturally piqued. My quest for knowledge of all things salt have me convinced of one thing: sea salts are the way to go. When your good ol' doc says to shy away from salt, what he likely doesn't mention is that there is a HUGE difference between your highly refined table salt and natural sea salt:

Sea Salt (in moderation):

• Is naturally sun dried (not processed like table salt) - this maintains mineral content
• Has a much stronger flavour than table salt - you need to use MUCH less
  
• Provides sodium (necessary for life!)
• Helps with proper functioning of adrenals and other biological processes
• Helps with muscle contraction and expansion
• Contains chloride (helps produce acid to digest protein)
• Even babies are in special need of salt - helps brain development

At home, we use a vast variety of sea salts...it all depends on what we're using it for. In my salt grinder, you'll most often find a Himalayan Pink Sea Salt. This salt is (as its name suggests) a beautiful hue of pink. Himalayan salt is harvested from the heart of the Himalayan mountains. It has formed over the last 250 million years (and I thought I was old). The result? An amazingly pure salt untouched by pollutants and toxins. Flavour-wise, it adds a much richer flavour to your food. For finishing soups or even on a broiled salmon fillet, I am addicted to Yakima Sea Salt which has been smoked in applewood. Boy, with BBQ season approaching, I can only imagine this deeply rich and smoky salt on a good steak. Droolfest 2012! Oh salt, salt, salt! Oh - also - if you have the chance to try Sel Gris Sea Salt - do so by all means! Known for its beautiful grey colour, high mineral content and low sodium content, sel gris is a superstar. It his a high moisture content and really, is one of the healthiest of all sea salts. If you want to venture into the world of salt like I have, there are a few necessities: a salt cellar (keep your salts at your table with a small spoon) - you can control the amount you use and it's nice to have a variety available at the supper table. A salt grinder is my new best friend - I just find using a coarse grain of salt delivers more flavour (and I don't need to use a lot). Phew. My fingers are tired. I could seriously go on and on about salt. This is the tip of the salt mine, so to speak. So, as we come into warmer months, I encourage you to explore the vast world of sea salts. You won't be sorry. Top that summer gazpacho with a smoked sea salt (ooh, I can taste that now). Top your vichysoisse with a black Hiwa Kai Sea Salt for visual impact. Grind Himalayan pink over an avocado and grapefruit salad. Ok, ok....enough...I know! The point is - experiment...and have a ton of fun!

An Ode to the Irish (Tea)

Top o' the mornin' to ya! Erin go bragh! Cupan Tae! What? What was that last one? Why, it's Gaelic for 'cup of tea', naturally. In the not too distant future, we shall all be celebrating the day St. Patrick drove the snakes from Ireland (ok, and he apparently brought Christianity to the Irish. And he wasn't Irish himself...but, that's a totally different blog). On March 17th, some may find themselves bedazzled with sparkling shamrock headbands while sucking back green beer...but not this gal! My bevvie of choice? Irish Breakfast tea!

So, the Irish really dig their tea. And it had better be strong. For the Brits reading this blog, I hate to tell you this, but the Irish are actually, per capita, the biggest tea drinkers on the whole, entire planet! Tea was first brought to the Emerald Isle in 1835 and it became popular with the wealthy. In the mid 1800s it spread to rural folk and all of Ireland was hooked. Small grocers in the villages were opened and they began to exchange butter and eggs for tea and sugar! Fair trade, I'd say! So, like I was saying - the Irish really like their tea strong...and most like it with milk (and some with a LOT of milk). Irish Breakfast tea (which is a big seller in North America too) is most commonly a blend of Assam and Ceylon teas. It is rich without being too astringent. The Irish probably get a chuckle out of the name 'breakfast tea' because I'm fairly certain they drink it morning, noon AND night! Among all the breakfast teas I have come across, Irish Breakfast holds its own, and while I'm supposed to be a tea 'purist', I DO like it with milk. So there! Now, it wouldn't be right to blog about the lovely people of Ireland, their tea and NOT mention the sweets that are most certainly had at any proper teatime gathering. As a 'Happy St. Patrick's Day" wish from me to you, please enjoy the following recipes for Irish Tea Cake and Irish Tea (what the heck, there's Irish Coffee - why not Irish Tea - makes MORE sense now that we know what we know, right?!) CUPAN TAE! May the wind always be at your back, and may there always be (Irish) tea at your table.

IRISH TEA CAKE
Ingredients
1/2 cup butter, softened
1 cup white sugar
2 eggs
1.5 tsps pure vanilla extract
1 3/4 cups all purpose flour
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
1/4 cup confectioners' sugar (for dusting)

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

IRISH TEA
Ingredients

1 tbsp. All Things Tea Fine Irish Breakfast Tea, 1 oz. whisky, 1 oz. milk or cream, 1 tsp. sugar

Method

Brew tea in boiling water for 3-5 minutes, then strain out tea. Add whiskey and other ingredients, then serve.

Tea & Mommies To Be!

Hello mamas-in-the-making!

So. I had my son exactly 3.5 years ago. I remember the sweet anticipation of his arrival: decorating nurseries, onesie shopping and stocking my freezer with enough food to last us (and the entire province) for at LEAST a year. I also remember the bloating, cramping, crankiness ....and the nervousness of not feeling entirely confident about what I could or couldn't eat/drink.

Nervousness be gone! Let me debunk stuff around tea, because I know a lot of information is out there and I think I can help.

THE 'DO THIS' LIST:

• Act in accordance with your health care practitioners' suggestions
• Drink Ginger Root tea to your heart's content: it truly does help with the nausea, ladies. You can drink it hot or cold - just get it in there!
• Watch your caffeine intake (1 tea a day is ok, other than that stick to caffeine-free options)
• Drink Red Raspberry Leaf Tea (in your LAST trimester ONLY) - it helps to tone and prepare the uterus for childbirth. There's a misconception that it helps to bring on labour - not true.
  
• DRINK ROOIBOS - I'd like to sing its praises from the rooftops!! Tra la la laaa!

The Top 10 Reasons Rooibos is a Pregnant Woman's Best Friend

1. Rooibos is 100% caffeine free (never had it to start with, so didn't go through any processing to rid it of it)

2. Rooibos is low in tannins (which block iron absorption) - safe for mama!

3. Rooibos is a source of iron, calcium, magnesium, fluoride and antioxidants

4. Rooibos helps ease constipation (Cosmo might talk about pregnancy 'glow' - I'm keepin' it real here and saying ya, we deal with constipation!)

5. Rooibos eases headaches naturally

6. Rooibos calms the central nervous system and supports a good night's sleep

7. Applied topically, rooibos helps soothe itchy skin

8. Applied topically, rooibos helps ease diaper rash!!

9. Rooibos is 100% safe for infants/toddlers and has been shown to ease COLIC (and I have seen first hand success with customers in this area - and with my OWN son)

10. Rooibos TASTES great (faves at our shop: After Seven Choco Mint, Spiced Chocolate, Pearls of the Nile, Honeybush Raspberry, Bourbon St. Vanilla, and moooore!)

11. BONUS: When YOU drink rooibos as a nursing mum, you are increasing your breastmilk production as well as the nutrition of your milk! Yay, rooibos!

THE 'DON'T DO THIS' LIST:

• Do not consume sleepy type tea blends or anything else for that matter without reading the ingredients and fully understanding what they mean - there are a LOT of herbs that can be VERY bad for pregnant women (some can induce premature labour!). Here's a quick checklist of herbs to steer clear of: black or blue cohosh, valerian root, licorice root, yarrow, goldenseal (also shouldn't be used if nursing), comfrey. Note: Black Cohosh is often prescribed by midwives when someone is past her due date - it helps to stimulate the uterus.
  
• Be careful drinking chamomile (as unassuming as it is) - it is a member of the ragweed family and there can be the potentiality for allergies
• Don't consume more than 250g-300g of caffeine a day (about 2 cups of black tea)

See? Fear be gone! There are many delicious things you can enjoy that not only taste great, but are good for you and baby, too! Best wishes for a future of firsts: smiling, crawling, walking, talking back - ha! ;) Motherhood is a beautiful thing. Thanks for stopping by.