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(5.00 out of 5 stars) 1 rating, 476 likes Ajwain is native to the Middle East and is still common in Egypt as well as Indian cooking. Like turmeric, ajwain is a spice used to enhance digestibility rather than flavor. 585 likes Basil's warm and spicy aroma adds a passionate flare to any dish, bringing the heat of the Mediterranean sun to your table. Its bright green color and vigorous flavor is unmistakable in pesto. It adds verve to a home-made tomato sauce, and is a perky... (5.00 out of 5 stars) 8 ratings, 825 likes Love for cardamom resonates through history - for instance, ancient Egyptians chewed cardamom to whiten their teeth and sweeten their breath. Cardamom helps take the edge off of caffeine in the famous drink Turkish coffee. Cardamom is a member of the... 311 likes Chamomile infuses your tea with a delicious floral aroma that is warm, light & airy. Its smell is reminiscent of apples, first noted by the Greeks, who named it 'ground-apple' (kamai=ground & melon=apple). Improve Sluggish... 130 likes Maybe it's the name, or the pretty blue flowers that line the highway, but every time I think of chicory, I smile with the thought of a party in New Orleans. 253 likes Coriander is the seed of the cilantro plant. Its pleasantly fragrant aroma lifts the spirits and has a rustic feel. (5.00 out of 5 stars) 4 ratings, 416 likes Appreciated since ancient times, cumin's aroma has wafted through kitchens since at least the second millennium BC, even flavoring breads and soups mentioned in the Bible. The highly valued spice was a currency to pay tithes to priests. The ancient... ENZYME DEFICIENCIES
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