3 (Healthy) Summer Tea & Spice Treats

Maybe this isn't an entirely earth shattering blog post.  But listen, I have an almost-5-year-old on my hands.  An almost-5-year-old who thinks now that summer vacay has officially arrived, every day is worth celebrating with candy, ice cream and the likes.  Secretly, I wish I could jump on the candy train with him, but I'm a mama, and I am supposed to be logical, you know...that voice of reason.  Sigh.  So, as I often do, I turn to the tea and spice shelves of my shop for inspiration.  The truth is, they really are brimming with healthy treats in the waiting...you just have to use a little imagination.  And when it comes to my son's health, I'm totally not beyond trickery.  So, as the sun sets on Canada Day, our first official summer holiday, I write this blog for all of us.  May we (and our children) happily survive the soon-to-come onslaught of parties, beaches, barbecues, weddings and showers.  

1.  TEA POPSICLES  
A natural, preservative-free way of enjoying a frozen treat.

First, brew your chosen tea at double strength (using twice the leaves you’d normally use).  Strain your tea leaves.  Then, add your preferred sweetener (we use a touch of honey or a bit of an infused simple syrup). You can also add flavour by blending in ingredients like lemon juice, mango nectar, finely chopped mint leaves, puréed strawberries or almond paste. No matter what you add, stir it in very well.
Pour your tea into popsicle molds and place them in the freezer.  After the first hour, stir the mixture (this helps keep the sweetener and other ingredients from concentrating in the tips of the ice pops).  Then, keep them in the freezer until frozen (about four hours, depending on the size and your particular freezer). Tea popsicles taste the best when enjoyed within one week of freezing.
We suggest:  Blueberry Rooibos Tea with a Ginger-Infused Simple Syrup

 2.  STRAWBERRY & CARDAMOM AGUA FRESCA.

Agua Fresca is a  refreshing summer drink common throughout Mexico.

Ingredients
6 cups hulled strawberries 
¹/₃ cup sugar
4 cups water
¼ cup fresh lime juice (about 2 limes) 
¹/₃ cup sugar
6 cups hulled strawberries
¼ cup fresh lime juice (about 2 limes)
4 cups water
1 tbsp Charmed Spices Green Cardamom Pods

Method
1.  With the butt of a knife, slightly hammer open each cardamom pod.  Place pods in the 4 cups of water and steep overnight.
2.  Remove pods from water.
3.  Combine cardamom water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and lime juice; stir well.

3.  CHAI FROZEN YOGURT
Because it's yummy.
 Ingredients:
2 heaping tablespoons All Things Tea Chai Indienne Tea
 ¾ cups water 
32 ounces (by weight) Greek Vanilla Yogurt
1 pinch Charmed Spices Vietnamese Cinnamon
1 pinch Charmed Spiced Ground Cardamom 
1 pinch Charmed Spices Ground Ginger 
1 tablespoon sugar

Method
1. In a mug, brew the Chai Indienne in the 3/4 cup water for 5 minutes. Remove leaves. Remove from heat and let cool completely.
2.  By hand, gently mix all the ingredients in a bowl. Add the sugar last if you are going to use it. Start with 1 tablespoon but you can use 2 tablespoons at the most. You really don’t need the sugar, I just think it makes the chai flavor stand out.
3.  Process according to your ice cream maker instructions. Stand by with a spoon to taste test as it is churning, trust me, you won’t be able to control yourself!

Of course with all these recipes, you can swap out the types of teas, fruits and spices you use.  The idea is that we really can have tasty treats without going offtrack too much.  Well - the firecrackers are sounding off behind my house and I have a tray full of iced tea popsicles to try out....so off I go.  Happy Birthday, Canada!  And happy summer to all of you.  Thanks for reading!
 

 


 

Treasure Your Time: A Slow Moment with Carl Honoré

In our turbo-charged world, bestselling author Carl Honoré fearlessly challenges the Cult of Speed

 

 

Steep a fantastic tea, get into a comfortable chair and savour the words that are about to unfurl on this page.  They are important words, maybe even lifechanging.  By now, dear readers, you know I own a little tea and spice shop in Kitchener, Ontario.  It is accurate to say I have met all walks of life in this business (oh, fortunate me): a little girl tasting her first tea, a transport trucker who likes his loose leaf to go, senseis and tattoo artists.  Different as they may be, there's indeed a common thread: speed, or rather slowness.  Us tea folk are perhaps a bit odd, but there's something downright magical about taking the time to watch your beautiful oolong leaves unfold into winding black dragons.   Tea leaves dance in our cup. Steam tendrils fill the air. Hands embrace the warmth and our minds embrace the peace.  See, we're unlike our highly-energized and fast-paced coffee counterparts.  We savour that moment in time with our tea, even if it's the only moment we have; sacred it is. Don't. Interrupt. My. Tea.  I've thought a lot about these moments of serenity.  They are widely lacking in most of our lives, I'd say.  That's when it occurred to me that perhaps chatting with the King of Slow himself, Carl Honoré, might shed some light on this speed-obsessed culture of ours.  What is it doing to us?  Can we change it?

First, let me tell you this:  Carl Honoré is one seriously busy  man.  He is the bestselling author of several books on this very subject of SLOW (In Praise of Slow, Under Pressure and his most recent book The Slow Fix which is into its third week on Maclean's Canadian national bestseller list - way to go, Carl!).  I've read In Praise of Slow and my eyes are open to a new way of living.  Carl's books have been translated into numerous languages and he travels the world on speaking engagements.  That's because his message resonates across the globe.  I am more than honored that he took his time to speak with me on this subject of Slow.   When I approached Carl with my "tea drinker vs. coffee drinker" suspicions, he supported my ramblings (insert big sigh o' relief HERE).  He shared that in the European coffeehouses of the 18th and 19th centuries, people gathered to share big ideas and watch the world roll past (sigh, a romantic notion, really).  He also notes that in this current world of ours, we've turned coffee into rocket-fuel for our fast-forward lifestyles.  Tea, however, remains true to its slow roots....and it really does.  Ceremonious, it is.  Without further ado, I'd like to share what we talked about.  It has made a personal impact on me and his message is one I innately know to be true.  You'll quickly (or slowly?) realize that Carl savours quality -  his responses to my questions have clearly been thought out carefully; that makes me feel good...and maybe that's what this is about.  This highly digitized world of ours has us living fast, but it also lets us share messages worthy of sharing - enjoy:

1.  Upon reading In Praise of Slow, I realize you kind of had an epiphany as you read a newspaper waiting to board a plane.  I think epiphanies are years in the making.  Why did the article you were reading ("60 second bedtime stories"...or something to that effect) strike you SO much in that moment of time?

Carl:  It's hard to say why, to be honest. I agree that epiphanies are usually years in the making. They are the fruit of a long, slow accretion of insight, feeling and understanding. Before reading about the one-minute bedtime stories, I had known for a long time that something was wrong in my life. It was full and exciting but something was missing. Like a lot of people stuck in roadrunner mode, I never really slowed down long enough to confront my own malaise and try to work out its roots. I was too busy! I must have reached straw-that-broke-the-camel's-back moment without even realising it. An illness or injury could have tipped me over the edge into this epiphany. Or it could have been a crisis at work. But in the end it was suddenly realising that I was in such a hurry that I was even prepared to accelerate those precious bedtime moments with my son at the end of the day. Perhaps that's because my relationships are the most important thing to me. Whatever the reason, I'm glad my epiphany came in that form and not as a heart attack!


2. Doesn’t the whole world have to embrace the slow movement?  I ask this because as a newbie, I wonder/worry that if I embrace and live the philosophy of the slow movement, that the world will leave me behind inthe dust because the world ITSELF is fast.

Carl: In an ideal world, everyone would embrace the Slow philosophy tomorrow. But unfortunately we don't live in an ideal world. We're talking about a cultural revolution that will reinvent the way we do everything - eat, work, consume, travel, raise our children, relate to each other, and so on. That won't happen overnight. And it won't happen without a lot of people having the courage of their convictions and the willingness to challenge the bankrupt status quo.

The world will not leave you behind if you slow down in a way that allows you to live a rich, fulfilling life. Or at least it won't leave you behind in ways that matter. It is not easy to slow down in a world that glorifies speed and denigrates slowness. But it is possible. No man is an island and when we start slowing down we have to take account of the impact on people around us. That involves warning friends and colleagues, explaining why your are going to do less, unplug your technology more, and ask for more time for work projects. I was afraid at first that this was going to alienate people, and initially some were skeptical. But very soon people began to understand that they could no longer reach me 24 hours a day; that I wasn’t going to say yes to every social and work offer; that I might like a bit more time for a job. What I found is that people around me, after a time of watching me slow down, began to implement similar changes in their own lives.

Explaining why you are going to slow down is essential. Together we all need to tackle the taboo against slowness. If you make the case the Slow means better, people understand – and are more willing to accept your deceleration than if you just slowed down without explaining.

A final thought: I do believe a Slow Revolution is possible. Just look at parallels from history. Take the rise of feminism. In the 60s, when feminists said the world was unjust and the moment for change had come, the mainstream reaction was: "No, the world has always been this way. You can't change it. Go back to the kitchen!" But look at the world today. Obviously there is a long way to go to create a world of perfect gender equality, but a woman today could hardly imagine how severely life was limited for her grandmother. I look at my sister and my grandmother and marvel at the change in just two generations. And the green movement has followed a similar arc: it was dismissed as a plaything for hippies and tree-huggers thirty years ago but today is near the top of the political agenda. The message is that the world can change, if we want it to. For a cultural revolution to occur, you need three factors: the need for change; an awareness of the need for change; and people willing to put that change into practice. We now have all three factors in place for the Slow revolution to push on. I think the Slow movement is at the same point as feminism or green-ism was 30 or 40 years ago. We won't change the world, or make it Slow, by next year. It will take time. The Slow revolution will be slow…But I believe it will happen.

3. Give me a peek into your life for a moment, if you will.  With a busy life as a successful writer/speaker, dad, husband, sports enthusiast, book tours, etc….how do YOU uphold the slow movement?

Carl: I have definitely changed - there is for me a very clear Before and After. Before I was always trying to do more and more things in less and less time. I was all about speed and quantity. I felt hurried all the time. Now I approach each thing seeking to do it as well as possible instead of as fast as possible. This has made a big change in the way I feel about time: I no longer feel a slave to it. I feel like I have enough time for things and I never feel rushed (even though I have an exciting, full life). This is not a paradox. It’s about finding the right equilibrium and not being obsessively neurotic about time. My first step was realizing that I had got stuck in fast-forward, and that too much speed was doing me damage. Then I began making concrete changes. I cut back on the things I was trying to cram into my schedule to allow more time to rest and to devote to the things that are more important to me. So I dropped one sport (tennis - I still play hockey, soccer, squash and running) and reduced my TV-watching to a few hours a week, instead of a few hours a day. I also stopped wearing a watch, which seemed to make me less neurotic about time. I take breaks during the work day to relax, eat and do a bit of meditation. I also do regular yoga. And I switch off my technology (email, cellphone, etc) whenever possible, instead of being always connected. I have learned to say “No” to things - work, social offers, etc - to avoid getting over-scheduled. This is especially important in my work. I get lots and lots of offers to write, speak, consult and it is tempting to do them all, but if I did I would become the opposite of what I’m preaching. So I choose the jobs that I think are the most important in order to keep a balance in my life. So I do fewer things but I do them better and enjoy them more. I now have time for those moments that give life meaning and texture – reading a leisurely bedtime story to my children, enjoying a glass of wine with my wife in the evening, chatting with a neighbour, stopping and staring at a beautiful building or sunset. I feel like I’m living my life now instead of racing through it.

 

4. Do you think most people fail to identify that they are even living ‘fast’ in the first place (the way we are raised in this society completely grooms us for ‘fast’, in my opinion)?

Carl:  Totally. We are so marinated in the culture of speed that we often lose sight of the damage it does to every aspect of our lives, including our diet, health, relationships and even our work. And when we feel things are going wrong, our instinct is not to blame an excess of speed because the message all around us is that "Speed is Good." It's even woven into our vernacular. "You snooze you lose," we tell ourselves. Or we have to "get up to speed," as if speed and acceleration are the answer to every problem. Speed is also a mechanism of denial, a way of running away from and avoiding the big, hard questions in life. When your head is full of constant distraction and busyness, you never ask yourself:  Am I really ok? What is my true purpose in life? Because all you can think about is the next item on your To Do list or the next email pinging into your inbox. So often you find that when people need to slow down, they do the exact opposite: they speed up.

The deep cultural taboo against slowness - slow is a pejorative term, a byword for lazy, torpid, unproductive, stupid -- means that even when we can feel in our bones that putting on the brakes would be good for us, we are afraid or ashamed to do it.

 

5. I want to start moving my life toward the slow movement.   What is the very best place to start for someone new to this concept?

Carl: The first thing  is to do less. Look at your schedule and cut back on the stuff that is not essential – that might meaning watching less TV, reducing the extracurricular activities of your children, saying No to the occasional social invitations, or working less. Depends on the person. It’s important to accept that you can’t do everything.

Find moments when you can switch off the technology. Mobile phones, laptops, pagers etc are all wonderful tools but we all need time to be unplugged. We need moments of silence, with interruptions, to recharge and reflect. Even the big tech companies increasingly understand this. A senior manager at IBM has launched a “slow email” movement. He loves email but recommends that we check it less in order to be happier and more creative. And that’s IBM, not a yoga school. Orange, a leading UK mobile phone company, ran a campaign based on the idea that good things happen (you bond with your kids, you fall in love, etc) when your phone is switched off!

Build into your day one activity that forces you to slow down. This could be anything – yoga, gardening, reading a book, taking a walk with the phone switched off, soaking in the bath. Anything that shifts you into a lower gear.

It’s also important to remember that slowing down is often a good way to be more productive at work. We are all so seduced by the idea that we have to be busy all the time that we fail to see that we would work better by putting on the brakes from time to time. 

6. One more question!  Can BUSINESS embrace the slow movement and see success?

Carl: Yes, and it's already happening!

The economic crisis of recent years is a searing wake-up call, a reminder that our fast-forward way of life is pernicious and unsustainable. The economy was all about fast growth, fast profits and fast consumption – and look at how it almost steered us into an economic apocalypse. People at every level in business are starting to understand that we need profound change in the way we run our economies and societies, and in the way we work and live together. 

There is a danger that businesses will only embrace Slow as a fig leaf. That means using the Slow message to sell products that are not very Slow in spirit - and there are many examples of that. Other businesses pay lip service to work-life balance and corporate responsibility.

But there are many businesses that are genuinely embracing Slow. That means allowing staff more freedom to control their own time and pace. It also means building businesses that look beyond the bottom line in an effort to become good corporate citizens. We still have a very, very long way to go but the hunger for this change is clear, and some forward-looking companies are starting to change.

 

******

 

Not only was Carl kind enough to answer my questions, he also provided 7 tips on how to start slowing down, visit them here. Very worth it, I promise.

 

Carl Honoré is an award-winning journalist, author and TED speaker.  The Wall Street Journal called him “an in-demand spokesman on slowness.”  I think our glimpse into this  man can understand why.   All I can say is run out and read his work today.  Available for the eReader folks, too.  

 

Thank you, Carl, for bringing an important message to our speedcentric culture.   May you be enjoying a slow tea as you read this.  Cheers to living a happy, enriched life!   It's something we all deserve.

 

 

 

 

 

 

 

 

 

 

Food Writer Monica Bhide Dishes on Cardamom

Engineer-turned food writer displaying her collection of cookbooks.

Because I'm something of a closet-foodie, my Internet sojourns often take me to food-related sites: recipes, cooking techniques, reviews, etc.  As I began to dig deeper and deeper, there was a name that kept popping up in front of my knowledge-hungry eyes: Monica Bhide.  After reading a few of her articles (she writes for magazine bohemoths such as Cooking Light, Saveur, Bon Appetit, to name a few) I was wooed equally by her recipes and prose.  Monica tells stories and they are warming to the soul.  Based now in Washington DC, Monica also is a travel and parenting writer.  But today's blog focuses on her spice knowledge, which is extensive.  I reached out to Monica because in a few weeks, I have a Spice 101 class coming up at All Things Tea:  Cardamom - Sweet or Savory?  I wanted to get an expert's outlook on this Queen of Spices.  Who better than Monica, hailing from India, to speak of cardamom; a spice that surely conjures memories of home.   And here I find myself, fortunate to have the Queen of Cardamom, Monica Bhide, sharing her sweet, cardamom thoughts:

1.  When I read an article you'd written back in 2010, you spoke of
cardamom reminding you of home (India).  Can you elaborate on that a bit?

It is one of the most prominent flavors that I remember from my childhood. It
flavored everything from sweet desserts, to tea to savory lamb curries. The
eucalyptus like smell, the sweetness of the pods, the unforgettable taste has stayed
with me all these years. 

2.  I truly ADORE cardamom; I think it ranks as one of my top 2 faves (the other

 being vanilla).  That said, when someone asks me to desribe its taste, I stumble a bit. 

To me, it has so many levels and nuances.  How would YOU describe cardamom's 

taste to someone who has never tried it before?

It really does. Black cardamom is smoky and sweet. Green cardamom has a eucalyptus
like smell, a touch of musk and a touch of citrus. 

3.  What is the difference between black cardamom and green cardamom?
They are both strong spices and very bold in their flavors. Black cardamom should be
removed from the dish just before serving (like bay leaves). All the parts of the
green cardamom are edible. I often carry a few pods in my pocket.. they are great
mouth fresheners!! 

4.  I sell whole green cardamom pods at my shop.  They are vibrantly green and

 plump...and the heady scent is to die for.  I get a lot of requests for pre-ground 

cardamom (mostly for convenience, I suppose).  What are you thoughts on this - 

is there a place for ground cardamom?

I have to say yes. A lot of people find it very convenient to have some handy to
garnish their oatmeal or add to tea. I would just sell it in small packets so
that it can be used up quickly. Ground cardamom loses its flavor and aroma after a
while (like all ground spices) 


5.  Monica, if you had to pick your most FAVOURITE application for cardamom, 

what would it be?

Just as is. :-). Of course, I love adding it to rice pudding. It is a match made in
heaven! 

To learn more about Monica Bhide, I highly recommend you visit her website: A Life of Spice Find out about her long list of accolades, up-to-date information on her cookbooks, recipes (drool-worthy, I might add) and much more.  Food Network's Padma Lakshmi called Monica's latest cookbook (Modern Spice: Inspired Indian Recipes for the Contemporary Kitchen) one of her personal "BEST.BOOKS.EVER."  I'm running out to get it!  Always on the pursuit of spice knowledge, I am!   Thanks for following along today - go out and get yourself some cardamom and play in the kitchen...you won't be sorry.  A very big thank you to Monica Bhide for both her time and knowledge; I'm so grateful.  

Monica Bhide's Cardamom-Spiced Rice Pudding

Talking Spices with Food Network Canada's SPICE GODDESS!

Food Network Canada's Spice Goddess, Bal Arneson.

Roughly around two years ago, I had a chance encounter with Bal Arneson (host of 'Spice Goddess' on Food Network Canada).  She would have no reason to remember me, but I certainly remember her.  I was attending the annual Inspiring Women event at Bingeman's in Kitchener (hosted by the Waterloo Region Small Business Centre).  This is a fabulous event held every year for women to experience a day of inspirational keynote speakers.  It never fails to impress me.  Anyway, that year, I was just readying myself to launch my Charmed Spices line at our tea shop (yes, tea and spices go hand in hand - but that's a whole other post).  So, to see the Spice Goddess in the flesh was TOTALLY exciting.  Ms. Arneson had a booth where her books were being featured and she was standing there, so I nervously approached.  We chatted a bit about tea and spices and she was very endearing indeed.  I had already purchased one of her fantastic cookbooks (Every Day Indian) and she was kind enough to sign it.  Yay for me!  I had yet to hear Bal address the audience. 

Feeling a little giddy and awestruck, I made my way back to my table to listen to Bal's talk.  I didn't know what was to come.  Well, let me tell you: she's a pint-sized powerhouse!  Her laughter and smile filled the room; a very enigmatic woman she is.  Bal is an author, an educator (with a Masters in Education, I believe), and of course passionately pursues spices and bringing healthy, easy Indian cuisine to the North American tabletop. But Bal's life wasn't always as a TV/magazine mainstay and bestselling cookbook author.  Born in a small village in the Punjab region of India, Bal spent her childhood years learning how to cook from her elders over the hot coals of a clay pit.  In a time and place where women had little voice, I believe it is food that fed Bal's soul.  Upon coming to Canada, Bal fluorished through sheer determination, intelligence and (I'd say) a fair dose of charm.  When I listened to Bal speak, I could envision this Pheonix, rising above those hot clay pit coals to become what she is today.  Bal is a passionate supporter of women in business, and it is on this premise that she granted me an interview.  I am humbled.  I know how thoroughly busy she is (travel, travel and more travel, not to mention she is a wife and mother herself).  Bal, if you should happen to read this, please know that your story touched me.  I love your show, I LOVE your recipes and, well, your whole story...love it all.    The interview:

1. For me, working with spices/teas makes me feel at home, if that makes any sense. How did your path bring you to where you are now?

Bal:  Spices not only bring comfort to me, they remind me of my childhood where I would watch my mother for hours cooking on the BBQ pit creating amazing recipes. My passion and love for spices brought me where I am today. 

 

2. If someone is just starting out on her spice journey, what 5 spices would you recommend she start with, and why?

 

Bal: I would say start with cumin (it gives nice warm, earthy flavours), coriander (has a citrus touch), cardamom (with floral flavour), mustard seeds (for pungent aroma) and cloves (for that rich, sharp bite)

 

3. A lot of people seem intimidated to use a new spice. What is your advice to help people get past that?

 

Bal: I tell people to follow their own palate and introduce a spice that complements it so that there is no surprise or shock to the system. The beauty of spices is that they tap into all kinds of palates. 

 

4. Indian cuisine, of course, has perhaps (in my opinion) some of the most incredible combinations of spices I can imagine. Are there other countries/cultures that you favour for their spice blends? If so, which and why?

 

Bal:  I use spices from around the world as they all work together beautifully. 

 

5. On a practical note, I try to educate people every day about the importance of proper storage for spices, as well as the importance of buying spice from a reputable source. Can you explain why/how these factors are SO important to each and every recipe one prepares?

 

Bal: As soon as the spices are turned into a powder form, they begin to lose their flavour. So keeping them in a tight lidded jar in a dark place will keep the flavours alive for a longer period.

 

6. Extra question - if you don't mind! What is YOUR favourite spice, Bal, and why?

Bal: Thats a tough one. I love them all!

 

Incidentally, Bal (who resides in BC, Canada) was just voted as one of BC's Ten Most Beautiful People.  A title most deserving - a beautiful person, both inside and out...and she brings us some wickedly good Indian dishes.  Drool!  Thanks for tuning in - I leave you with a tasty recipe courtesy of the Spice Goddess:  Punjabi Quesadillas.  Enjoy and thanks for reading!

 

Punjabi Quesadillas, a Spice Goddess original recipes

 

Chatting with Canada's Sweetheart of Sweets - ANNA OLSON!

Anna Olson, Host of Bake on Food Network Canada

At All Things Tea, we do many a thing.  First and foremost, we sell top quality loose leaf tea from around the globe.  We also sell an equally stellar selection of quality spices.  We serve up our own in-house jams, jellies and tea-infused baked goods.  And folks, let's just admit something to ourselves right now: who doesn't like a nice little baked delight along with her cup of tea?  They kind of go hand-in-hand, no?  Well, tea and scones go together like....Anna Olson and SWEETS!  As such, it is my complete pleasure to announce I had the great fortune to have an interview with Canada's Sweetheart of Sweets...Anna Olson herself!

Anna Olson is perhaps best known for her wildy popular shows on Food Network Canada (Sugar, Bake, Kitchen Equipped, Fresh with Anna Olson to name a few).  Her ever-present smile is contagious and her baking knoweldge is extensive.  And well, she makes yummy things.  We like yummy things.  Anna also has a long line of best selling cookbooks.  I recently picked up her book called "Fresh with Anna Olson: Seasonally Inspired Recipes to Share with Family and Friends" (urlm.in/qmny).  It is a well-planned book full or original recipes and gorgeous pictures.  If you'd like to learn more about Anna Olson and the things she's up to, visit:  Food Network Canada

I approached Anna to do a short interview (in regards to baking and incorporating spice) and wasn't sure what to expect; she was so gracious in agreeing to do this and I'm giddy with excitement to share what information she shared.  Without further ado, a peek into Olson's beautiful baking brain!

Q1:  I'm a bit in love with the vanilla bean....and all things vanilla.  In your opinion, how important is it to use pure vanilla in recipes, and by doing so, what does it add to the dish? 

Anna:   I find that vanilla is very important in so many recipes - sometimes it's the standout aroma & flavours (as in NY cheesecake or Creme Brûlée) but also "pushes" other flavours forward - for example chocolate chip cookies without vanilla would taste flat and bland.  I find good quality, pure vanilla extract is worth the expense.  The fragrance is balanced (I find artificial can overwhelm) and the flavour clean and not overpowering.  

Q2:  Baking is an art; I believe that.  It also involves quite a lot of precision.  If someone was just venturing into baking, what advice what you give him/her?  

Anna:  Your use of the terms 'art' and 'precision' defines a number of activities in addition to baking, such as painting, sewing, dance, writing, even golf, that all share the same attributes in terms of attaining expertise: patience and practice. Respect for technique is the essence to initial success, and practice through repetition is how you improve, and that is where patience is required.  

Q3:  At my shop, I endeavor to carry whole, quality spices (ie whole nutmeg over ground, whole cardamom pods over ground, etc).   Can you talk a bit about the importance of using quality spices in a recipe?  

Anna: Freshness is assured when using whole spices freshly ground (the aroma and flavour difference between pre-ground black pepper and freshly ground is the simplest and most obvious example) and whole spices have a longer shelf life, where pre-ground spices lose their kick faster. That said, some spices are best pre-ground for consistency, such as cinnamon ( I can't get a good fine grind of cinnamon in my spice mill) 

Q4: What began you on your baking/sweets journey?  

Anna: I started enjoying baking at a very young age, taking inspiration from my grandmother.  I think that, like many youngsters, I found fascination in the 'magic' of baking: you can take a messy goo of eggs, sugar, flour and chocolate, put it in the oven and like magic, it comes out brownies - broccoli is not nearly so exciting to watch cook ;)
(I'd have to agree, Anna!)

Q5:  If you could only have ONE baking tool in your kitchen....what would it be (ooh - a hard question! :)  

Anna:  I would be lost without my offset spatula - I use it to lift delicate cookies, frost cakes, spread batters - it's like an extension of my hand. 
 
 Well, there you have it, folks!  Anna refers to baking as 'magic'...there is no mistake why I call my line of spices "Charmed Spices".  I couldn't agree with her more.  I want to extend my sincerest thanks to Anna for taking time out of her clearly busy schedule to talk about delicious things. With that, I leave you with a link to Anna Olson's very own  Jasmine Tea Pudding 

Anna Olson's Jasmine Tea Pudding

 

 

Top 5 Healthiest Spices

Oh, I've been a bad, bad blogger.  Forgive my absence...when Christmas season approaches my brain fogs over and I go into auto-pilot mode.   It's a self-preservation thing, methinks.  However, the fog has lifted and I'm back with a vengeance!  While I'm not one to go crazy around the new year and those pesky resolutions, I do always look forward to getting back to a routine.  And when I say routine, I actually mean no-more-chocolate-and-shortbread-comas.  I'm fortunate -I have no excuse to not have a healthy diet; I am quite literally surrounded by top quality tea, spices and healing herbs.  Oh, lucky me!  As such, what better a time to take a closer peek at spices and their incredible health benefits.  I love spices, well...because they taste great...but did you know they can be incredibly good for you?  At the very least, they allow us to add incredible flavour to our food without having to add fat or salt.   Let's look at the All Things Tea Top 5 Healthiest Spices to get us kickstarted in 2013:

Make spices a part of your healthy lifestyle.

1.  Turmeric.  Turmeric is a rhizome that is noted for its very vibrant yellow-orange hue and pairs well garlic, citrus, and is most always an important part of any curry blend.  So yes, it's taaaaaasty.  Beyond its earthy flavour profile, lurks a surprisingly impressive list of health benefits, too.  In India, turmeric paste is applied to wounds to speed healing; people sip turmeric tea to relieve colds and respiratory problems. Modern medicine confirms some solid-gold health benefits as well- most are associated with curcumin, a compound in turmeric that has potent antioxidant and anti-inflammatory properties.  I personally make cumin a main player in my recipes for its anti-inflammatory properties. Curcumin has been shown to help relieve pain of arthritis, injuries and dental procedures and is also being studied for its potential in managing heart disease, diabetes and Alzheimer’s disease.   Studies are showing curcumin’s potential as a cancer treatment, particularly in colon, prostate and breast cancers; preliminary findings show that curcumin can inhibit tumor cell growth and suppress enzymes that activate carcinogens.

2.   Red Hot Chili Peppers!  So, who doesn't love the kick of a spicy pepper (right, RIGHT?).  And these little red devils pair with everything from chocolate to beef to beans and ginger!  I'm sold!  BUT, wait...stop the presses....did you know that these piquant peppers can also help rev up that metabolism of yours?  'Tis all true!  Chilies, from mild to fiery, are doubly prized in hot climates since the spice helps trigger the body’s natural cooling systems. Studies show that capsaicin (a pungent compound in hot chilies) kicks up the body’s metabolism and may boost fat burning. Recent research found that capsinoids, similar but gentler chemicals found in milder chili hybrids, have the same effects, so even milder sweet paprika packs a health punch. Capsaicin may also lower risk of ulcers by boosting the ability of stomach cells to resist infection by ulcer-causing bacteria and help the heart by keeping “bad” LDL cholesterol from turning into a more lethal, artery-clogging form.  Pass the habanero, please!

3.  Ginger.  If you've kept up on my blog posts, you'll know it is no secret that I adore ginger.  Try it with soy sauce, peppers, citrus...um, anything really.  And as you add it to your recipes, you can feel good about what it's doing for your health.  Traditionally used to relieve colds and stomach troubles, ginger is a rhizome that is full of inflammation-fighting compounds, such as gingerols, which some experts believe may hold promise in fighting some cancers and reducing arthritis pain.  And ginger’s reputation as a stomach soother seems deserved: studies show ginger extracts can help reduce nausea caused by morning sickness or following surgery or chemotherapy.  You can keep fresh gingerroot in the freezer and grate from its frozen state (SO easy...thanks to my friends at Relish Cooking Studio in Waterloo for this tip...I am forever grateful...ahem, no pun intented).

4.  Cinnamon.  Oh, cinnamon lovers, do I have news for you.  This sweet, intoxicating spice is no longer just for your chocolate, coffee, baking (or even the odd stew), it's GOOD for you, too!  First, cinnamon was can be used to boost appetite and relieve indigestion. Perhaps the  most exciting news, however, is that cinnamon may help people with type 2 diabetes better control their blood sugar, by lowering post-meal blood-sugar spikes.

5.  Rosemary.  This lovely herb that pairs beautifully with steak, pork, stews and so much more is gaining more recognition these days for its health benefits.  A study found that people performed better on memory and alertness tests when mists of aromatic rosemary oil were piped into their study cubicles. Rosemary is often used in marinades for meats and poultry, and there's scientific wisdom behind that tradition: rosmarinic acid and other antioxidant compounds in the herb fight bacteria and prevent meat from spoiling, and may even make cooked meats healthier. Researchers  have reported that adding rosemary extracts to ground beef helped prevent the formation of heterocyclic amines (HCAs)-cancer-causing compounds produced when meats are grilled, broiled or fried.

Amazing, right?  I feel like summoning my inner Julia Child and hittin' the kitchen to reap the benefits of all these spices!  If you enjoy learning about spices, get ready for some exciting news:  All Things Tea is launching a SPICE 101 series of classes in February!  Come learn about the history of spices, how to use them, how to store them and so much more.  Each participant will go home with a sampler and a book of recipes to apply their new-found knowledge!  For more information, feel free to email me at: s.broughton@all-things-tea.com  Here is a sneak peak at our schedule:

Wed., Feb 6 (7pm-8:30pm):  An Ode to the Vanilla Bean
Wed., Mar 6 (7pm-8:30pm):  Cardamom: Sweet or Savory?
Wed., Apr 3 (7pm-8:30pm):  Sea Salts: Why They Should Be in YOUR Pantry
Wed., Apr 24 (7pm-8:30pm): Cinnamon...or Cassia? A Lesson in This Sweet, Heady Spice

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